172 THE WORLD'S MEAT FUTURE 



<liut ion. The large milk How insures a good calf. However, 

 the eows have been criticised to a certain extent by western 

 ranchmen because the large milk flow causes many of them 

 to lose a teat or a portion of the udder, as the calves cannot 

 always take all of the milk. The steers sell readily as feeders, 

 and although they have not w r on as readily as the Aberdeen- 

 Angus in the show ring, they produce very high-class beef, 

 with the thick loin and full hindquarter which furnish profit- 

 able cuts. 



The three important strains of Shorthorn cattle have been 

 the Booth, the Bates, and the (Scotch tribes. The Booth and 

 Scutch strains represent the true beef type of Shorthorns, 

 while the Bates approaches the dual-purpose type. Bulls 

 attain a weight of 1800 to 2200 pounds or more, while the 

 mature cows usually weigh from 1300 to 1600 pounds when 

 raised under favourable conditions. Greater weight in both 

 cows and bulls is not rare, but extremely heavy animals are 

 not especially desired. 



Mr. W. F. Ward, Senior Animal Husbandman in Beef Cattle 

 Investigations, U.S.A.. in a pamphlet issued to farmers, says : — 



" In conformation, the Shorthorn is of the true beef type, 

 being wide, deep, lengthy, and thickly fleshed. The great 

 width of the Shorthorns, combined with their depth, gives 

 them a more rectangular form than any of the other breeds, 

 while the wide variation in the distribution of the breed has 

 caused a slightly greater difference in type to be recognised 

 than in other Beef breeds. In the cow the following points 

 should be noted : The horn is usually small and curved for- 

 ward, with the tips pointing inward, upward, or sometimes 

 downward, and they should be of a waxy, yellowish colour. 

 The head should be shapely, with great width between the 

 eyes, short from the eyes to the muzzle, which should be large 

 and flesh-coloured, with large nostrils ; a black muzzle is 

 objectionable to most breeders. The neck should be short 

 and full, blending well into head and shoulder. The shoulders 

 should lie smooth and well covered with flesh, the crops should 

 be full, the heart girth should be large, and the fore flank low. 

 The chesl should be wide and deep, with the brisket thick and 

 well to the front. The ribs are usually well sprung and the 



