Grading up Beef Cattle at Sni-a-Bar Farms 17 
smoother, thicker fleshed, and, though the same age, are plainly more 
early maturing. 
Pen. 13.—The 11 third-cross steers in this pen, 13—which is also 
the last—show still more clearly the desirable type of early maturing 
beef steers. They are earlier maturing, smoother, shorter legged, 
broader backed, fuller in heart girth, heavier about the loins and - Tibs, 
and more thickly and evenly covered. A photographer is taking 
ictures of these steers, and as he gets them into position we notice 
that the heads are short and broad—true beef- -type heads—and the 
eyes mild, not shifty or wild, as so often seen in common cattle. 
The well-fleshed loins are even more noticeable than at first observa- 
tion, being conspicuously smooth and full. The buttocks are square 
and heavy; the hip bones do not protrude; and the whole body is 
squarely built. 
Fic. 9.—An original calf of unknown breeding, being the offspring of a foundation 
cow, bred before purchased by Sni-a-Bar Farms. This calf is leggy, rough, and 
cut up in the fore and rear flanks 
Though the improvement from one generation to the next has been 
well marked, it is not until we contrast the blocky, third-cross steers 
in pen 13 with the original, angular cows that the influence of good 
breeding becomes truly impressive. In ordinary breeding work one 
seldom has the stock on hand at any one time to permit such com- 
parisons. But the 13 consecutive pens at this remarkable demon- 
stration enable us to see and study in a few hours breeding results 
extending over a period of 10 years, 
THE SPEAKING PROGRAM 
Reference to the printed program, received as we entered the 
grounds, shows that the speaking will begin shortly. We observe, 
too, that a steady stream of people is crossing the field between the 
demonstration pens and the large tent which serves as a field audi- 
