BEEF CATTLE 187 
tricts of the southwest. Herefords are good “rustlers” 
and have long been popular for their grazing qualities. 
They make their best beef at an early age. 
9. Hereford characteristics—In size and weight Here- 
fords are slightly under the Shorthorns. In color they 
are red and white, the body 
being red with white on the 
face and on the underline 
from the throat along the 
lower part of the body. 
The tail tip is white. Be- 
ee : cause of their early matur- 
HEREFORD Cow ing qualities, they are ex- 
cellent for the production 
of baby beef, and thousands are annually used as such. As 
meat producers they rank high; as milk producers they are 
inferior to the other breeds. They are sturdy, rugged beasts, 
of distinctly superior quality; the hair is fine, the skin mel- 
low, the flesh soft and elastic and the bone of good texture. 
10. The Scottish doddies.—The Aberdeen-Angus has 
only lately been brought from Scotland, but he has al- 
ready become a rival of the | 
other beef breeds. His 
greatest popularity is found 
in the middle and western 
states, although many have 
gone to the south and 
southwest. These cattle 
are prized for their early — 
maturing qualities. In the 
economic use of food the Angus is second to no other 
breed. In recent years they have carried away their 
share of prizes at fat stock shows and in block contests. 
ABERDEEN-ANGUS BULL 
