96 BEEF PRODUCTION 



a preference for hornless cattle. Horned cattle always 

 bruise each other more or less and when they are shipped 

 long distances this bruising may be done to such an 

 extent as to quite materially affect their selling price. 

 Bruises on an animal usually show on the dressed car- 

 cass and detract somewhat from its value, and every 

 puncture in the hide caused by a horn makes it Jess val- 

 uable for tanning. The shrinkage in weight during 

 shipment is less with hornless than with horned cattle, 

 as they are quieter. Hornless cattle are especially pre- 

 ferred for Eastern shipment and for export, but quite 

 often even local butchers make a discrimination in their 

 favor. 



Since hornless cattle are more valuable to the buyer 

 and butcher, they should command a higher price for 

 the feeder. However, the difference in the price paid 

 is usually not large. The claim is sometimes made that 

 the presence of horns on an animal means a reduction of 

 fifty cents per hundredweight in the market price, but 

 this statement is overdrawn. A difference of ten to 

 twenty-five cents per hundredweight is frequently made. 

 This is especially true with cattle common in quality. 



METHODS OF DEHORNING 



The two methods of dehorning, usually practiced 

 are, (1) the removal of the horns after they have reached 

 their growth, by means of a saw or clippers, and (2) the 

 prevention of the growth of the horn while the animal 

 is yet young, by the application of a chemical. 



In the early history of dehorning the instrument 

 commonly used was a sharp saw, quite often a common 

 hand saw. The animal was placed in a strong stanchion, 

 a halter placed on the head and the nose drawn up. 

 With the head of the animal in this position the horns 

 could be quickly removed. The operation caused more 

 or less excitement to the animal, and a great deal of 

 pain. About 1890, clippers made especially for the 

 purpose began to gradually replace the saw. By this 



