4 Contents. 



CHAPTER VI. 



Duration op Yield in Milk Cows. — Cows dry up 



their Yield to continue their Breeding Power, . 59 



CHAPTER VII. 



TuE "Yield Mark" Transmitted bt the Cow. — 



The Origin of Good Milhing Families, . . 68 



BOOK TV/O. 

 CHAPTER Vni. 

 Selecting Milk Cows. — Handling Qualities, and 



Quality in Cattle Products, . . .76 



CHAPTER IX, 



Sources of Tenderness in Cattle. — Why some Cat- 

 tle are Tender, while others are Hardy, . . 87 



CHAPTER X. 



Breeds op Cattle por the Western Ranges. — Hints 



on Characteristics and Selection of Cattle, , 96 



CHAPTER XI. 

 Results of First and Other Crosses. — Influence of 

 Crossing on Meat Quality, and on Breeding Power, 105 



CHAPTER XII. 



Sources of Breeding Power and Sterility. — Exer- 

 cise a Chief Necessity in Maintaining Breeding 



I'oivcr, , , J , , .115 



