114 Cattle Problems. 



Improvement from some accidental or hap-hazard cross 

 has been noticed, and with such fact, we have had to be 

 content without further explanation. But it really seems 

 desirable that the probable effects of certain combinations 

 should be approximately known before the crosses are 

 made. And we believe the time is rapidly approaching 

 when less will be said about "strains" and "infusions," 

 and more will be admitted as to the importance of muscle, 

 and other things that are necessary to supply enduring 

 vigor, and improve the intrinsic value of cattle. 



It is a fortunate circumstance that intrinsic value in cat- 

 tle cannot be augmented without also improving the nu- 

 tritive quality of their meat products. And that increased 

 nutritive qualities, either in the substance of the meat or 

 in its juices and flavors, either and all, can only be de- 

 rived from an increased extent in the muscular proportion 

 of the animals, or breeds that are alleged to be improved. 

 And this chapter has been written with the purpose of call- 

 ing attention to some of the fundamental sources from 

 which both breeding value and food value, that will ben- 

 efit both producers and consumers of beef food, is deriva- 

 ble with certainty, and by means within the reach of all 

 breeders of cattle. 



