B REEDS OF CATTLE 37 



but is found to some extent in the Eastern States. Their 

 popularity seems to be decreasing, judging from the number 

 tli it are exhibited at fairs. 



BEEF BREEDS 



32. Hereford. This breed has been developed strictly 

 for beef purposes. The cows are milked to a very limited 

 extent. A few cows in a herd kept primarily for beef may 

 hi utilized to supply the family of the owner with milk, or at 

 times may produce enough to make it possible to sell a 

 small amount of dairy products. There are no records of 

 in. Ik production available, although it is known that the milk 

 of this breed ranks rather high in richness and has much the 

 s;i;ue characteristics as that of the Dcvons. The Hereford 

 probably ranks lowest in dairy qualities. As is the case 

 with all beef breeds, occasionally a cow is found that is a fair 

 mi Ik producer, but she cannot be depended upon to transmit 

 tli is characteristic. This breed is a native of Hereford in 

 the south central part of England, where it has been devel- 

 oped for about 150 years. The cows reach a weight of about 

 1-4 IK) pounds and the bulls as high as 2200 pounds. The 

 most distinctive characteristic of the breed is the white 

 face, which is never absent. This is transmitted very strongly 

 to practically all animals having even a small amount of Here- 

 ford blood. Herefords arc used mostly for grazing on the 

 plains of the West and Southwest. 



33. Aberdeen-Angus. This excellent breed of beef cattle 

 ranks about with the Hereford as a producer of milk. The 

 cattle are always black in color and polled. Only rarely is a 

 cow found that would be profitable in a dairy. These excep- 

 tional cows cannot be counted upon to reproduce this charac- 

 teristic in their offspring. They are bred primarily for beef, 



