88 THE MANAGEMENT AND FEEDING OF CATTLE 



are usually obtained for first-class meat than at other 

 seasons, and the aim should be to finish at these seasons. 

 It is usually possible to rush the animals to a finish if 

 so desired, and so hasten the time of sale, as they are, 

 or should be, in reasonably high condition all the while. 

 It is also possible to carry them on for a time without 

 loss, because of uncompleted growth. This is not pos- 

 sible in the case of mature animals. 



The value of high finish. — Unless a reasonably high 

 finish in the animal is secured, one chief object in grow- 

 ing itj viz., to secure relatively large and quick returns 

 for the outlay, will be so far unattained. The influences 

 that affect profit include the first cost of the animals, the 

 cost of food in connection with the rapidity of the in- 

 crease, the value of labor, the interest on thj investment 

 and most of all the price obtained. The first cost of the 

 animal when home-raised is much greater relatively 

 when produced by the dam which it is allowed to suck 

 during the milk period than when it is the progeny of 

 a cow that is to be milked. The cost of food is usually 

 much more under intensive than under extensive condi- 

 tions, and yet baby beef is more commonh' grown under 

 intensive conditions. This applies to the milk period 

 as well as to a later season. Of course, the cost during 

 the milk period is much greater when the young animal 

 is reared on new milk rather than on skim milk. The 

 rapidity of the increase is much influenced by the capac- 

 ity of the animal. The cost of labor is influenced by 

 many considerations, chief among which is the amount 

 that may be furnished by the young and developing 

 family. The interest on the investment increases with 

 the intensity of the conditions. The manure obtained 

 from this class of stock is relatively valuable. 



But the factor that most influences the profit is the 

 price obtained for the finished product, and this is largely 

 based on the finish and quality in the animals. Even a 

 fraction of a cent a pound live weight materially influ- 



