THE BEEF CATTLE INDUSTRY 



357 



which prevail in the United States and 

 do exceedingly well in the corn belt and 

 the agricultural part of Canada. They 

 are also particularly noted for their 



account of the fact that attention was 

 given primarily to beef form. It is 

 claimed for the Herefords that they are 

 less susceptible to abortion and milk 



238- 



A TIER!) OF HEREFORD CATTLE 



grazing ability on the range. The 

 average size of the Hereford is slightly 

 under that of the Shorthorn, but they 

 mature as early, being ready for beef 

 at two and one-half years of age. In 

 fact, recently, claim has been made that 

 Herefords mature earlier than any 

 other beef breed. The quality of the 

 meat is good and the dressed weight sat- 

 isfactory. In crossing the Herefords 

 with other breeds, the best results have 

 been obtained with Shorthorns and Gal- 

 loways. Crosses with Devons and West 



fever than most other beef breeds. The 

 chief weakness of the Hereford is the 

 small milk yield. 



Colors — The face, throat, chest, lower 

 part of the body, legs and tip of the 

 tail are white, all other parts being red. 

 The red should neither be too dark nor 

 too light. The skin is slightly thicker 

 than that of the Shorthorn, but the 

 form of the body is essentially the same. 

 The horns are longer and more spread- 

 ing, the position in which they are car- 

 ried being a characteristic of the breed. 



Fig. 239 — HEREFORD CALVES 



Highland cattle are less satisfactory. In 

 England, the milking quality of the 

 Hereford was good, but it has been con- 

 siderably neglected in this country on 



Polled Herefords—While the horns of 

 xhe Herefords have always been recog- 

 nized as one of the elements of beauty 

 of this breed, the market demand for 



