CATTLE 



217 



his animals through the most careful selection 

 of his breeding stock. 



The first authentic importation of Herefords 

 into this country was made by Henry Clay in 

 1 8 1 7. Since that time animals of this breed have 

 been distributed 

 throughout this and 

 othercountries. The 

 Hereford is a good 

 "rustler," and has 

 long been popular 

 on the plains and in 

 the Southwest. His 

 feeding qualities are 

 good, as is also his flesh when butchered. 



The Aberdeen Angus has only lately been 

 brought from Scotland, but he has already 

 become a rival of other beef herds, finding 

 his greatest popularity throughout the middle 

 western states ; at the present time the South 

 and Southwest are dex'eloping many herds of 

 this justly popular breed. In size average 

 individuals follow closely the Shorthorns and 

 Herefords ; they mature rather early also, a 



Gk.-VNU-CiI.AJU'ION HlCKKI-'OHl) lil'Ll, .AM) C(JW 



they are poor milkers, but as they are bred 

 only for beef this is as it shoukl be. 



The Galloiiiay is also jjlack and hornless 

 and a very tyi)ical beef animal. He comes 

 fi"om Scotland, where he was [dways a good 



rustler and hustler 

 lor loocl. I le is our 

 best breed for the 

 oi)en [.)lains and 

 the ranges. When 

 s 1 a u g h t e r e cl his 

 meat ranks first in 

 competition with 

 that of any breed, 

 and always c(mrmands the highest price on 

 English and American markets. 



V. The Beef Type 



The beef cow is sc|uare in shape, full and 

 broad over the back and loms, and possesses 

 depth and quality, especially in these regions. 

 The hips are evenly fleshed, the legs full and 

 thick, the under line parallel with the straight 

 back. The neck is full and short. The eye 



ShORTIIORX C.XTTLIC 



quality much desired in beef animals ; they 

 are fair grazers, though probably not quite 

 so good as the Hereford, and as meat pro- 

 ducers they excel both the Shorthorn and the 

 Hereford. 



All Anguses are black in color and hornless, 

 blocky in shape, and compact with short legs ; 



should be bright, the face short, the bones of 

 fine texture, the skin soft antl pliable, and the 

 flesh mellow, elastic, and rich in c|uality. 



The fact that it is not possible for every 

 farmer to possess pure-bred cattle is no reason 

 why he should not improve the stock he has. 

 He can do this by securing pure-bred sires 



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