BEEF BREEDS 137 



milk and their calves have to be "nursed." This is hardly a serious fault, 

 however, in face of their other good qualities; and especially as rhany 

 believe skim-milk fed calves are better anyway for quick fattening, as 

 their early handling and training stand them in good stead. "Baby beef" 

 is a specialty, not only of the grower but of the breed. It always requires 

 pure beef breeds, and good grades of breed. When you get hold of a little 

 Hereford steer that is carefully bred, it doesn't take him very long to 

 become literally a "living block of beef." Herefords are red in color, with 

 white face, white mark from throat along lower part of the body, and white 

 tip on tail. The breed is a hardy one; more so than the Shorthorn, and also 

 good rustlers on range. 



Champion Angus Cow The kind that makes juicy beef 



ABERDEEN-ANGUS The Aberdeen-Angus probably ranks third in popu- 

 larity, if we still estimate by the Register; but 



what happened at 1910 International may make new history for beef breeds. 

 Anyway, if you consider the strictly hornless* beef cattle, the Aberdeen- 

 Angus, is positively first. The Angus comes from a damp and cold climate 

 and is accustomed to a hilly or mountainous country. Their original home 

 was the highlands of Northeastern Scotland, the county of Aberdeen. The 

 Angus is a good grazer, as would be expected from his history and place 

 of origin. In quality of beef they rank with the Galloways, the best of all. 

 In fact, they resemble the Galloway in many points, though better milkers. 

 They have been bred principally for meat since their introduction to this 

 country in 1873, although in Scotland they are encouraged as milkers. The 

 Angus is smaller than either Shorthorn or Hereford; but for size is heavier 

 than any other breed. The rise in popularity has been great since the 

 introduction of- the breed in this country, as they have been found very 

 useful in crossing. In fact, the Angus is very prepotent and when used as 

 a cross 73% to 90% of the offspring are characteristically black and horn- 

 less. This hornless feature gives them an advantage with buyers, as all 

 hornless cattle are considered better purchases live weight, as thev suffer 

 less injury in shipping. 



