BREEDS OF BEEF CATTLE IN UNITED STATES 231 



a herd with horned bulls. If all the bulls were either polled or 

 dehorned there would doubtless be less ground for this claim. 

 The milking qualities of the cows are only fair ; they give more 

 milk than the Hereford, but not as much as the Shorthorn. A 

 sufficient quantity of milk is produced to raise a good calf. 



This breed is very early maturing, and has a tendency to fat- 

 ten well at any age, hence their popularity for producing baby 

 beef. In general form they are different from the Shorthorn and 

 Hereford. The body is more cylindrical in shape, and they are 

 smoother throughout than either of the breeds named. The 

 Angus responds quickly to good treatment, and, because of their 

 readiness to fatten, early maturity, exceptional vigour, high 

 quality, general smoothness and uniformity, and the high percen- 

 tage of valuable meat produced, it is the most popular of all beef 

 breeds among cattle feeders. They usually dress out a higher 

 percentage of marketable meat than any other breed, and their 

 merit has been shown by the repeated winnings they have made 

 in the show-ring and on the block. 



They stand either heat or cold well, and are popular in the 

 south as well as in the corn belt. Because of their reputation 

 for finishing smoothly and killing out well they are very popular 

 in the corn belt and neighbouring States, where much feeding is 

 done. They are becoming more popular in the south, and rank 

 next to the Hereford and above the Shorthorn in their general 

 adaptability to average southern conditions. 



Mr. W. F. Ward says: — -''The head of the Angus shows a sharp 

 tapered poll, great breadth between the eyes, a prominent fore- 

 head, prominent eyes, a nose of medium length, a large mouth 

 and muzzle, and large nostrils. . They are more restless or ner- 

 vous than the Shorthorn. The neck is short, full, and has a 

 well-developed crest in the bull, but it does not always blend 

 smoothly with the shoulders, which are sometimes a little promin- 

 ent. The chest shows great depth, width, and length. The 

 body is cylindrical in shape, and does not show the squareness 

 or blockiness of the Shorthorn and the Hereford, but is noted 

 for its compactness and good covering of flesh. The ribs are 

 wtII sprang, curved, and long, giving the cylindrical form to the 

 body. The loin and rump are well fleshed and deeply covered, 

 but entirely different in shape from the Shorthorn, as the great 

 width and squareness are absent. The deep covering of flesh of 

 the rump, the smallness of bone, and the deep rounding, bulging 

 hindquarter gives a maximum amount of meat. Note the dif- 



