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Farmers' Bulletin 1068. 



QUALIFICATIONS OF A JUDGE. 



To become an expert judge of cattle is not easy. It is often said 

 that good judges are born, not made. Judging can not be learned 

 from books but through actual experience in judging or handling 

 cattle after first having a love for them. The experience gained from 

 working among cattle and from visiting shows where expert judges 

 place cattle will assist materially in getting started right. Experience 

 and a liking for the work, however, are the main requisites. 



To be successful a cattle judge must have a well- trained eye and 

 know the breed characteristics and the ideals of the animals hi the class 

 under consideration. At public shows he must know the classifica- 

 tions for the various classes of animals. He should place the cattle 

 in such manner that the greatest possible number of exhibitors and 

 spectators will feel that his decision is correct. In case of any dis- 

 agreement in regard to his placing, he should be willing at all times to 

 give his reasons. This is only justice to the exhibitors and one way 

 by which the judge may clear himself of unjust criticism. 



A good judge constantly keeps himself in practice, because without 

 it his powers of observation weaken. Great patience and confidence 

 are necessary to become a good judge. Personal favor or prejudice 

 must be laid aside, and suggestions, hints, or special favors asked by 

 any of the exhibitors must be disregarded. A judge must be true 

 to his own judgment and temporarily put himself in the place of each 

 exhibitor, keeping clearly in mind that the general public will act as a 

 superior judge to commend or criticize his work, as the. case may be. 



BEEF TYPE— DEFINITION AND DESCRIPTION. 



Without ideals stock judging can not be made a success. The 

 smallest cattle owner, as well as the man who owns a large herd, 

 needs to be familiar with the ideal beef type. Since the final purpose 

 of a beef animal is to supply beef for the butcher's block it may be 

 said that the ideal of the feeder and breeder as to the correct beef 

 type is the animal that will produce the largest amount of the highest- 

 priced cuts of beef when it is fattened and butchered. The ideal beef 

 animal when fat, therefore, must have a lov^-set body which is broad, 

 deep, and smooth, with level lines and covered with a thick, even 

 covering of firm flesh. The animal should be of one of the recognized 

 beef breeds, which produce the maximum amount of high-quality 

 cuts. In addition to this general beef form, hair, hide, and bone of 

 good quality, together with general character and style, are impor- 

 tant, as they serve as an indication of the inner parts which can 

 not be seen. They are an index to the quality of the meat. 



