to- 



lls SHORTHORN 



other breeds and classes of livestock tliat made their work so 

 lasting. 



Importation to America first occurred in 1783 by Gougb 

 and Miller of Virginia, though not under the name of Shorthorn. 

 In 1Y91 and 1796 Mr. lieaton brought Shorthorns to N'ew York 

 state, then for the next fifty years importations were numerous. 

 During all this time the breed was multiplying rapidly and being 

 extended westward as rapidly as the country was developed. 

 Thus it may be said that the Shorthorn breed was " in on the 

 ground floor " in America, was the cow of the cottagers and the 

 frontiersmen. This unquestionably accounts for a part of its 

 general favor to-day. 



The adaptability of this breed is excellent. It does well from 

 the tide meadows of the Atlantic to the mountain sides in the 

 west, and from the Gulf of Mexico to Hudson Bay. 



Body Characteristics. — In color the modern Shorthorn is 

 white, or red and white, or roan. The size is large, cows weighing 

 at maturity 1300 to 1600 pounds or more, and bulls from 2000 to 

 2600 pounds. In build they are generally blocky and broad 

 (Fig. 42). Naturally so, since " all of the really great British 

 breeders had in mind the importance of the Shorthorn as a beef 

 producer and Cruickshank gave this feature special distinction," 

 and since, too, the cattle business of America has until recent 

 years been largely one of beef raising on cheap lands with just 

 enough milk to furnish the home table. A very large percent- 

 age of the pure bred Shorthorns in America, very naturally, now 

 carry strains of the Scotch or ( *ruickshank blood. The calves 

 weigh from seventy-five to ninety pounds at birth and are com- 

 paratively easy to raise. 



The dairy characteristics of the present American Shorthorn 

 cattle are very variable. Those that have been selected for milk 

 as well as for beef purposes and have been hand milked show 

 considerable of the essential dairy type and are fair milkers, 

 while those herds and strains in which the Scotch or Cruickshank 

 element predominates are excellent for beef but lack in dairy 

 power. The beef Shorthorn, however, gives more milk than some 

 of the other beef breeds and for this reason start their calves off 

 in excellent shape. Some beef producers prefer the Shorthorn for 



