MARKETING CATTLE WHEN FINISHED 295 



water than usual by giving them large quantities of salt 

 before shipping will only result in loss to those who thus 

 connive to cheat their fellows, loss in money, loss in 

 reputation, and loss in moral consciousness. 



Unless in the case of show stock, they are driven 

 to the cars in nearly all instances. In cool weather this 

 may be done at any time during the day, but when the 

 weather is warm, it is greatly important that they shall 

 make the journey from place of feeding to the cars in 

 the cool of the morning or the evening. They should 

 be driven gently and slowly, and loaded with the least 

 possible excitement. 



When cattle are shipped m large numbers, it is 

 quite possible to grade them according to size and finish, 

 but this may be done also at the stock yards where they 

 are sold. Cattle thus graded may usually be sold more 

 advantageously than when put upon the market in lots 

 made up of animals that vary in age and quality. 

 Animals of less complete finish may be retained for 

 further feeding or may be sold locally, as may seem best 

 to the owner. 



The cars for shipping cattle vary in size. More 

 commonly they are 33 or 36 feet long, but, in some in- 

 stances, they are longer. The charge is based on a cer- 

 tain weight for each car, even though it should carry 

 a less weight. For instance, should the standard load 

 for a car of cattle be 20,000 pounds, however far short 

 of that amount the actual weight carried may be, the 

 shipper will be charged for the carriage of 20,000 pounds. 

 Additional charge is made for any weight carried in ex- 

 cess of the standard, and up to a certain limit the shipper 

 is allowed to load in excess of the standard weight. 

 Heavy loading is preferable to light loading, as it allows 

 less movement among the cattle, and, in consequence, 

 they do each other less harm. A car 36 feet long should 

 carry from 24 to 26 cattle which weigh from, say, 1,000 

 to 1,200 pounds 



