The quarters should be long, straight, thick and well developed to 

 the lower part of the thigh. Ribs should spring out broadly from the 

 back and be deep and the flank should be deep, wide and full. 



The tail should be flat and broad at the root and tapering. 



In a typical beef animal, the tail is attached high up. about on a level 

 with the rump. 



In general, the body of the typical beef critter is long and deep, 

 thick, both. before and behind. The legs should be short and stout 

 and be set at the corners of the animal rather than at the end. The 

 skin should be thick, but very soft and elastic. During the winter the 

 hair is thick and long, but in the summer it is short and lighter. 



Registered Hereford Heifers on a Deere Model Farm 



Herefords 



The Hereford is a native of England. Only a few were imported in 

 the United States prior to 1850. The Herefords are hardy rustling 

 animals, and it is thought that they make better gains on pasture than 

 other beef breeds. They respond to corn very rapidly while on pas- 

 ture, and can be made prime steers in a remarkably short time. For 

 many years they have rivaled the Shorthorns in contests, neither 

 breed, however, having any marked advantage over the other. No 

 more beautiful live-stock sight can be seen than a bunch of these 

 white-faced cattle in prime condition. 



Shorthorns 



Shorthorns must be classed with the composite or made breeds. 

 They descend from herds of excellent cattle long preserved in the 

 counties of York, Durham and Northumberland. The breed was 

 greatly improved during the last century by Mr. Dobson, who selected 

 some very superior bulls in Holland. While the Shorthorns are the 



227 



