10 DEPARTMENT OF AGRICULTURE BULS. 1226-1250 



Page 

 Department Bulletin No. 1245.— Stock-Poisoning Plants op the 

 Range : 



Prefatory note 1 



Introduction 2 



The lily family (Liliaceae) 4 



Death camas (species of Zygadenus) 4 



The beech family (Fagaceae) 6 



Oak (species of Quercus) 6 



The goosef oot family (Chenopodiceae) 7 



Greasewood (Sarcobatus vermiculatus) 7 



The crowfoot family (Ranunculaceae) 7 



Larkspur (species of Delphinium) 7 



The rose family (Rosaceae) 13 



Wild cherry (species of Prunus) 13 



The pulse family (Leguminosae) 13 



Lupines (species of Lupinus) 13 



Indian turnip (Psoralea tenuifolia) 15 



Coffee bean (Daubentonia longifolia) 15 



Loco plants (species of Oxytropis and Astragalus) 16 



The buckthorn family (Rhamnaceae) 21 



Coyotillo (Karwinskia humboldtiana) 21 



The parsley family (Umbellif erae) 22 



Water hemlock (species of Cicuta) 22 



The heath family (Ericaceae) 23 



Laurels 23 



The milkweed family (Asclepiadaceae) 25 



Milkweeds (species of Asclepias) 25 



The composite family (Compositae) 27 



Cocklebur, clotbur (species of Xanthium) 27 



Western sneezeweed (Helenium hoopesii) 28 



Baccharis pteronioides 29 



Woody aster (Xylorrhiza parreyi) 30 



Colorado rubber plant, or pingue (Hymenoxys fioribunda) 30 



. Rayless goldenrod (Isocoma wrightii) 31 



Fern 31 



Prevention of losses 32 



Publications on stock-poisoning plants 35 



Department Bulletin No. 1246.— Market Classes and Grades op 

 Dressed Beef: 



Definition of classifying and grading 1 



Purpose of classifying and grading 2 



Purpose of standard classes and grades 2 



Chief requisities of standard classes and grades of beef 3 



Difficulties in evolving standard classes and grades for beef 4 



Various bases for grading beef 5 



Definition of terms 6 



Fresh beef 9 



Basis of classification 10 



Standard classes of beef 10 



Grading fresh beef 14 



Basis of grading 14 



Standard grades of beef :=. 15 



Grades of steer beef 20 



Grades of heifer beef 23 



Grades of cow beef 25 



Grades of bull beef 27 



Grades of stag beef 29 



Standard wholesale cuts of beef 30 



Percentage yields of wholesale cuts 31 



Standard grades of beef cuts 33 



Grades of beef rounds 34 



Grades of beef loins 37 



Grades of beef ribs 39 



Grades of beef chucks 40 



Grades of beef plates and briskets 42 



