180 THE WORLD'S MEAT FUTURE 



and fchey are smoother throughout than either of the breeds 

 named. The Angus responds quickly bo good treatment, and, 

 because of its readiness to fatten, early maturity, excep- 

 t ional vigour, high quality, general smoothness and uniformity, 

 and the high percentage of valuable meat produced, it is the 

 mosl popular of all beef bleeds among cattle-feeders. They 

 usually dress out a higher percentage of marketable meat than 

 any other breed, and their merit has been shown by the re- 

 peated winnings they have made in the show-ring and on the 

 block. 



They stand either heat or cold well, and are popular in the 

 south as well as in the corn belt. Because of their reputation 

 for finishing smoothly and killing out well they are very popu- 

 lar in the corn belt and neighbouring states, where much feed- 

 ing is done. They are becoming more favoured in the south, 

 and rank next to the Hereford and above the Shorthorn in 

 their general adaptability to average southern conditions. 



Mr. \V. F. Ward says : "The head of the Angus shows a 

 sharp tapered poll, great breadth between the eyes, a promi- 

 nent forehead, prominent eyes, a nose of medium length, a 

 large mouth and muzzle, and large nostrils. They are more 

 restless or nervous than the Shorthorn. The neck is short, 

 full, and has a well-developed crest in the bull, but it does not 

 always blend smoothly with the shoulders, which are some- 

 times a little prominent. The chest shows great depth, width 

 and length. The body is cylindrical in shape, and does not 

 show the squareness or blockiness of the Shorthorn and the 

 Hereford, but is noted for its compactness and good covering 

 of flesh. The ribs are well sprung, curved, and long, giving 

 the cylindrical form to the body. The loin and rump are well 

 fleshed and deeply covered, but entirely different in shape 

 from the Shorthorn, as the great width and squareness are 

 absent. The deep covering of flesh of the rump, the smallness 

 of bone, and the deep rounding, bulging hindquarter gives a 

 maximum amount of meat. Note the difference in the hind- 

 quarter of the Angus and the Shorthorn. The latter is broad 

 and straight from pin bones to the hock, while the Aberdeen- 

 Angus has less breadth and a very rounded bulging quarter 

 with a deep twist. The Angus is not so low in the flank as 



