76 Types and Market Classes of Live Stock 



loin, full in rump, bulging in thighs, and carried his beef to the hocks. 

 The dairy calf was scrawny in his neck, ridgy along the spine, narrow 

 and shabby over the rump, and light and tapering in his rounds. The 

 evidence is unquestionable. Fat can be put on by feeding, but the 

 muscle comes only by inheritance. The dairy calf is "born wrong" 

 from a beef standpoint, and no known method of feeding and manage- 

 ment can correct its deficiency. 



Henry and Morrison of the Wisconsin Station discuss the com- 

 parative merits of beef- type and dairy-type steers as follows: ^ 



Fig. 20.— Carcasses of beef and dairy calves. Back view of carcasses shown 

 in Fig. 19. Beef calf on left, dairy calf on right. Note the rounds, rumps, loins, 

 backs, shoulders, and necks. The marked difference in muscling inherited by these 

 two calves is plainly evident. 



"Beyond that which can be expressed in figures or stated percent- 

 agely lies that indefinable something described by the word 'quality' 

 which enters into all objects of barter. No one can compare a bunch 

 of well-fed beef-bred steers with one representing the dairy breeds with- 

 out being impressed by a difference not measured by the scales 



The matter at issue may be illustrated by a condition in the fruit 



iFeeds and Feeding, 1915, p. 443. 



