SYSTEMATIC IMPROVEMENT OF ANIMALS 195 
Above all, he should not choose it suddenly or impulsively, 
as do some, when overimpressed with a particularly striking dis- 
play at the fair. The matter of the breed should be seriously 
studied, for once chosen it should not, under any ordinary cir- 
cumstances, be changed for another. To do that is to so mix 
the breeds together as to make a jumble which is next to 
worthless for practical purposes, giving rise as it does to all 
sorts of troublesome and unexpected reversions, for Mendel’s 
law is always operative in such cases. 
Breed differences slight. As between the different breeds 
that are bred for the same purpose, the practical differences 
are slight and well within the personal factor of choice. For 
example, the four great beef breeds — Shorthorn, Hereford, 
Angus, and Galloway — were developed in as many different 
localities, and all in the hands of excellent stockmen. As 
with adherence to a political party or to a particular religious 
faith, an individual generally prefers the one with which he 
was brought up. 
Many aman says, ‘I will not have horns.”” Then his choice 
is limited to Galloway and Angus. But he says, ‘I don’t like 
black cattle.” Very well; then he will have to get the Polled 
Durham. Then he may say, ‘I don’t like roans.””. Then noth- 
ing is left for him but to make a breed of his own, with the 
probability that he will be dead and forgotten long before the 
feat is accomplished, for we cannot quickly build a breed to 
specification, as we can a house. 
After the breed is chosen the breeder should become familiar 
with its ‘‘ points’ and also with the market requirements of the 
animals he proposes to produce. 
To facilitate this study by the young I have added an Appen- 
dix, which gives sample scales of points both for pure-bred and 
for market animals. It is impossible to cover all breeds in a 
book of this size, but enough is given to afford exercise in stock 
judging, which is one of the most valuable accomplishments of 
the farmer. 
