116 QUEENSLAND AGRICULTURAL JOURNAL. [1 Fes., 1899. 
what may be called a “thick, mossy coat,” without harsh or hard touch. A 
strong, vigorous, natural appearance, with head not coarse, but strong, having 
its feature clean cut with prominent and clear eye, and quiet temperament are 
essential. 
AVOID COARSENESS 
in every respect, but more particularly so in regard to the head and horns as 
well as in bone. A coarse animal, if critically examined, will generally be 
found to have every indication of producing its flesh upon the more undesirable 
parts of its carcass, beside having a far larger weight of offal when ready for 
the shambles. 
Another point to be remembered is that a coarse or rough appearance, 
especially in the cases where such indications are to be noted in reference to 
. head, horns, or bone, will generally be found to result in the production of a 
carcass of beef not of so high a quality or so fine in the grain as will be found 
to be the case with animals whose appearance denotes better and more careful 
breeding with quality and fine character. 
UNDESIRABLE TYPES. 
Avoid by all means animals that are narrow and mean, that show in their 
store, condition unevenness in build, or want of proper development. Remember 
that the object is to produce meat of the highest quality and value at the 
smallest possible cost. 
Some possibly may be apparently cheaper—z.c., cost less per head when 
bought—but this is only one item in the expenditure; and it is quite certain 
that the greater expenditure, wherein lies either the profit or loss, is the capa- 
bilities of the animal itself to make full and proper use of the food it consumes; 
and one must look to this. Hence, there cannot be any doubt of the great 
need, as stated at the commencement, that great discrimination and care should 
be exercised in the selection of cattle for the purposes of either rearing in the 
winter’s straw-yard, or for grazing out in the summer pasture. 
The Canadian idea of what constitutes a good beef beast may be gathered 
from the following description by Professor C. F. Curtiss in the ‘“ Annual 
Report of the Bureau of Animal Industry of that country :’— 
Jt was not until within recent years that the heavy, inordinately fat, or 
rough and patchy bullock became unpopular to such an extent as practically 
to drive his class from the market and to banish the type from the breeding 
herds. Itis well that this was done, for the modern type makes beef at decidedly 
more profit and economy to both the producer and the butcher, and furnishes 
the consumer a far superior article. ‘The parts furnishing the high-priced cuts 
must be thickly and evenly covered with firm, yet mellow, flesh, of uniform 
good quality, and alike free from hard rolls and blubbery patches. Coarse, 
harsh, and gaudy animals will no longer be tolerated, much less those that are 
bony and bare of flesh on the back and ribs. The men who buy our cattle and 
fix their market value are shrewd enough to know almost at a glance how much 
and just what kind of meat a steer or carload of steers will cut out, and if the 
producer overlooks any of the essential points he is compelled to bear the loss. 
Then, in addition to securing the general beef form and make up, together with 
good backs, ribs, and loins, there is a certain quality, character, style, and 
finish that constitute an important factor in determining the value of beef 
cattle. One of the first indications of this is to be found in the skin and coat. 
A good feeding animal should have a soft, mellow touch, and a soft but thick 
and heavy coat. A harsh, unyielding skin is an indication of a sluggish 
circulation and low digestive powers. ‘The character and finish exemplified by 
a clear prominent, yet placid eye, clean-cut features, fine horn, and clean, firm 
bone, all go to indicate good feeding quality, and a capacity to take on a finish 
of the highest excellence, and consequently to command top prices. Coarse- 
boned, rough animals are always invariably slow feeders, and hard to finish 
properly. A certain amount of size is necessary, but it should be obtained 
without coarseness. The present demand exacts quality and finish rather than 
size, Besides these qualities, and above all it is necessary to haye vigour and 
