228 THE WORLD'S MEAT FUTURE 



quently, however, no white is found on the neck or top of 

 shoulders. White is sometimes found on other parts of the 

 body; and, while it is permissable, it is not desiraljle. A pure 

 white face is usually preferred, although many purebred animals 

 show spots about the face and especially some red around the 

 eyes. The red colour of the body varies from a light red ap- 

 proaching yellow in colour to a very dark red approaching 

 black. Neither the light-red nor the blackish-red colour is desir- 

 able, a rich deep red being the most popular. The hair is usually 

 of medium length with a curly tendency, although short-haired 

 animals are common. 



"The general conformation of the Hereford is the same as 

 that of the Shorthorn, except that the rectangular form is not 

 quite so pronounced and the prominent bones are more smoothly 

 covered. The form is low, compact, and blocky, with well- 

 sprung ribs, broad loin, and wide hips, without the prominent 

 hip bones of the Shorthorn, and with a more rounded and bulging 

 Quarter, although developed to a lesser degree in this respect 

 than the Aberdeen-Angus. The head is broad and short, with 

 large nostrils, and large muzzle and mouth, which are indications 

 of a good feeder. The horn is longer and somewhat coarser 

 than the Shorthorn, white in colour "\\nth waxy tips, and curves 

 outward, upward, and backward, or outward and forward and 

 occasionally they are drooping. The horns of the bull are 



straighter and heavier, and usually grow outward, frequently 

 growing forward, backward, or downward, but seldom growing 

 upward. The neck is short, thick, and blends well ^^dth the 

 shoulder. Great width, depth, and length of chest and a ful- 

 ness of the crops give the Herefords their constitution and en- 

 durance, which the breeders have been careful to preserve. The 

 loin is full and deep, and the rump and hindquarter are usuallv 

 well developed, carrying a large amount of flesh. This portion 

 of the body has been greatly improved within recent years, and 

 the tendency to roughness and patchiness has been reduced until 

 the breed now stands out as one showing extreme beef type, with 

 smoothness of form and much quality. For these reasons, com- 

 bined ^^^th their rustling abilities, the ■ Hereford has become the 

 most popular breed for improving range stock. The effects of 

 using Hereford bulls for this purpose has had a great attraction 

 for cattlemen in the south-west, especially in the Panhandle region 

 of Texas." 



The Herefords do well in the southern States, as the heat there 

 seems to bother them no more than it does in the corn belt. They 



