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good flesh and marketing them in the fall months. After the 

 frost falls on the blue stem grass of Kansas, the cattle will be- 

 gin to shrink immediately on it, but when fed plenty of forage 

 sorghum, kaffir corn, alfalfa, etc. they can be ( held up in flesh 

 until the winter months. Many farmers feed grain for 60 days 

 which, together with plenty of alfalfa hay, makes a very fair 

 quality of dressed beef cattle. This class of beef, cheaply made, 

 comes of course in competition with the Missouri fed cattle, ex- 

 cepting the Christmas kind. 



4. Our experience has been that outside of the Christmas 

 market, the best season of the year to market these fancy beeves 

 is in August and September. At this time most of the fat cat- 



THREE YEAR OLD CATTLE OF GOOD QUALITY, AND FAT ENOUGH TO SELL WELL. 



tie are shipped out and the fresh cattle are going on feed. If 

 there is a shortage at all on fat cattle, it frequently shows up 

 about this time of year. 



5. The dressed beef grade of cattle fluctuates less through- 

 out the year than any other class. This seems to be the staple 

 grade of beef. It is a handy weight, from 1150 to 1350 pounds, 

 and furnishes a carcass that is eaten the year round by the class 

 of people who eat most of the meat. Nearly all butchers buy 

 this class of beef, while the fancy butchers handle the high grade 

 kind, and the commoner class of butchers handle the cheap 



