INDEX 



Action, effects of conformation on, 417-20 

 essentials of, 419 



(For action of various types see chapters 

 on draft, carriage, road, and saddle horses.) 

 Age as factor in value of horse, 480 



differences in carcasses of sheep, 233 

 in selecting feeder steers, 110-3 

 from teeth, cattle, 46 



horses, 421-3 

 sheep, 227 

 of veal calves, 132-3 

 Ages, classification by, for showing cattle, 31-2 

 hogs, 315-6 

 horses, 400-1 

 sheep, 217 



Alveoli of udder, 182-3 

 American horses, origin of, 427-31 

 Jack, 507 

 Merino, 279-87 

 Saddle Horse, origin of, 428-9 



type of, 461-5 

 Standardbred, origin of, 428 



type of, 453-9 

 -type hog, description of, 317-26 

 Anatomy of horse, 402-12 

 Arabian horse, origin of, 424 



Armour, Philip D., erection of first chill room by, 91 

 Army mules, 521 

 Artillery horses, 485-7 

 Ass, 507 



Auction rules for selling horses, 478 

 sales of feeder calves, 136 

 market hogs, 352 

 Automobile, effect on horse industry 430-1 



Baby beef, 98-101 



on the market, 123 

 production, 149 

 Bacon hog carcass, 342-3 

 hogs, 370 



feeding, 331 

 -producing countries, 327 

 production, feeds used in, 327, 331 

 -type hog, description of, 327-34 

 Barb horse, origin of, 425 

 Barreled pork, 346 

 Barrow, definition of, 315 



Barrows, why preferred to sows for slaughter, 338-9 

 Base of support of horse, 413-4 

 Bate, John J., early beef exports by, 92 

 Beef, ageing or ripening, 53 

 baby, see Baby beef, 

 block or side, 57 

 breeds, 30 



interna] fat of, 74 

 bull, age to begin using, 159 



importance of a good, 154-6 

 number of cows bred to a, 159 

 price to pay for, 1 55 

 type desired in, 154-9 

 carcass, 47-62 



classes and grades of, 57-8 



conclusions from study of, 61-2 



cutters and canners, 57 



differences due to sex, 58 



for side or block use, 57 



grading, 56-8 



heifer vs. steer, 54, 58 



shape of, 53 



thickness of fat on, 54-5 



flesh in, 53-5 

 variations in, 52-6 

 weights of, .53 

 cattle, average value in U. S., 145 



breeding, conditions suitable to, 149 



in U. S., 14V-9 

 center of production in U. S., 270 

 distribution in U. S., 146-9 

 in leading states, 146 



Beef cattle, continutd 



methods of marketing, 78 



number in U. S., 145 



percentage of purebred and registered 



in U. S., 150 

 prices, high and low months, 143-4 

 see Cattle. 



selection for breeding purposes, 149 

 shrinkage in transit, 80 

 consumers' demands have changed, 98-9 

 consumption, center of, in U. S., 78 



in U. S., total and per capita, 146 



various countries, 335 

 per capita in U. S. for three 

 years, 384 

 corned, introduction of, 90 

 cow, type desired in, 159-62 

 cured, value of, produced in U. S., 347 

 cuts, grades of, 61 

 prices of, 60 

 weights of, 60 



why some are high priced, 60-1 

 cutting, 58-9 

 demands of butcher, 52-6 



consumer, 52-3 

 dried, source of, 130 

 exports and imports, 146 



pioneer, 92 

 fresh and cured, value of, in U. S., 347 

 grain of, 56 

 heifers, age to breed, 161 



see Heifer, 

 how quality may be improved, 68-9 

 imports and exports, 27 

 -making, value of type in, 70-7 

 marbling, 51-2, 55 

 percentage sold fresh, 67-8 

 production, center, 78 



factors for success in, 162 

 in corn belt, 149 



U. S., as measured by annual 



slaughter, 145-6 

 West, method of, 149 

 see Calves, Carcass, Cattle, and Feedpra. 

 sire, see Beef bull, 

 slaughter, center of, 78 



percent of total, 335 

 see Slaughter, 

 steer, see Steer, 

 type, definition of, 28 



description of, 33-46 

 value of, produced in U. S., 347 

 wholesale cuts of, 58-60 

 Blindness, 524 

 Block beef, 57 

 Blood meal, source of, 237 

 spavin, 524 



supply to udder, 183-4 

 Boar, age to begin using, 398 

 definition of, 315 

 number of sows bred to a, 398 

 type desired in, 395-8 

 Boars and stags, why carcasses are inferior, 350 



on the market, 373 

 Bob veal, 132 

 Bog spavin, 524-5 

 Bologna bulls, 130 

 Bone spavin, 525 



Bones, flintiness of, in beef carcass, 56 

 of cattle, changes due to age, 50 

 size of, in beef carcass, 56 

 Branch houses of packing companies, 92 

 Brand inspection at markets, 94-5 

 Branding cattle at markets, 94-5 

 Brands lessen value of cattle hides, 121 

 Break-joint, 232-3 



Breed a factor in selecting feeder steers, 116 

 of horses, selecting a, 501 

 type, definition of, 29 



535 



