animal will "kill" well. This is a point that can not be overlooked and is difficult to describe. Lack of it shows in a coarse, fleshy head, in a thick, meaty throat, and a rough, uneven shoulder. Coarse, heavy bones and a loose-jointed appearance generally will show the undesirable feeder; rough flesh, "ties," and "patches," the undesirable killer. The animal handles well. The flesh is mellow and firm, showing a proper mixture of fat and lean. The skin is loose, but not superfluous, mellow, and moderately thick, covered with a plentiful growth of hair. Such an animal usually weighs 1,500 pounds at twenty-four to thirty months.

WHAT IS A BREED?

A type may be defined as the result achieved by breeding domestic animals for a fixed and definite purpose. Definite breeds of the same type have been evolved by the development of animals for the same purposes, but with slight differences that give slightly different results. These differences-the influences that go to make up a breed-will be (1) environment, (2) the characteristics of the original stock, and (3) personal preferences of the breeders. The outstanding work of one man or the standard set by many will gradually fix certain characteristics until they become practically constant, and a breed is the result. That breeds as we have them have been developed solely by man's efforts is shown by the fact that, if neglected, all breeds of one species in the same locality tend to revert to a common type-the original species or variety from which all have been developed.

THE BREEDS OF BEEF CATTLE.

On leaving the general beef type, which is common to all beef cattle, and taking up a consideration of the breeds in detail, the first marked difference that presents itself is the requirement that breeding cattle possess what is generally known as "character." In the preceding description we had before us the fattened steer. Character must be present in fat stock, but the word is not used with the same application as with breeding stock. A steer's business is to turn himself into marketable beef of the best quality in the shortest possible time. If the farmer knows a steer will do this he is satisfied. Character shows in the lower animals somewhat as it does in man, and the head is the mirror that reflects it. In a bull that which impresses one with a sense of dignity, individuality, and power, with an unmistakable masculinity, is his character; on the other hand, we note character in a cow by her individuality, dignity, and femininity-a sweet, big-hearted motherliness-that, no doubt, will cause any calf to run to her. We can not tell what that power is anymore than in human beings. we feel its presence; still more, we note its absence. Experience must teach it.

It is there;

The bull must be masculine; he must have a strong crest and a bull's head. The cow must be feminine, with no trace of masculinity. In addition, breeding stock must be prepotent, able to transmit their characteristics accurately and uniformly. This can hardly be esti mated by any external indication. A strongly prepotent animal will usually have a great deal of character, but the only sure indication is the animal's work as a breeder. Prepotency is thought to be hereditary as well as feeding qualities, and close study of a pedigree is a fairly satisfactory way to determine how a youngster will develop.

We may summarize, then, the qualities that we find common or necessary to all breeds of beef cattle as follows:

(1) Character and sexual characteristics-prepotency.

(2) Beef type "carrying the greatest amount of flesh in the smallest superficies."

(3) Quality.

(4) Early maturity-ability to produce the greatest weight of prime flesh in the shortest time.

Observe that all but the first are brought about by market demands.

SHORTHORNS.

This is one of the heaviest of the beef breeds. Mature bulls in show shape often attain a weight of 2,700 pounds and cows 2,000 pounds. However, these extreme weights, without the highest quality, are objectionable. The color is more variable than that of any other breed; it may be red or white, or a mixture of these colors, the colors popularly used to describe the breed thus being red, white, and roan. Roan is, indeed, the one distinctive Shorthorn color never produced except by the presence of the blood of this breed." Taking up a detailed examination, note the width and depth of form, its great scale and substance, and the general impression of style. We see an animal possessed of quality, a clean-cut appearance straight through, the body set upon legs of medium length with a clean bone of moderate substance. In the head, observe the width between the eyes-the fullness of the brain box and the expression of great character. A typical Shorthorn head will afford a man weeks of study in bovine character. The indications of a good feeder are also present. In passing, note the short horn, curving gracefully forward and occasionally drooping, waxy and white in color with black tips. The neck shows strength and sexual power, and is joined to a rather upright shoulder by a smooth and full shoulder vein. Passing to the body, note the heavy flesh and the spread of back and loin. In the hind quarters especially Shorthorn chracteristics are present. Indeed, the breed has the reputation of carrying the best hind quarter of any. Note the width of hips, the length and width of rump. Further on, the

"Sanders' Shorthorn Cattle, p. 14.

great width, depth, and fullness of thigh and twist and the way that the flesh is carried right down to the hock are prominent features. Especially characteristic is the line of the back of the thigh. This is nearly straight from the tail down, making the plane of the thighs nearly level. Legs are of moderate length, with a bone of medium fineness and plenty of strength.

Three groups of Shorthorn cattle have been evolved during the last century. During the first fifty years, the Booth and Bates families were developed and the opposition between them was as great as between different breeds. The Booth cattle were famous for their fleshing qualities. Bates cattle were famous for both milk and beef production. They grazed well and possessed high quality and much style. Later the development of the Scotch sorts, under the guidance of the Cruickshanks, brought forth animals of a blocky, short-legged type, with much scale and substance, excellent fattening powers, good constitution, quality, and early maturity. The tendency during the past thirty years has been to combine the blood of the old. strains.

As individuals, the weak points of Shorthorns are a tendency to be rather long of leg, flat in the ribs, and light in heart girth, and an undue prominence of the hook bones, with a consequent lack of fullness of the rump. On the other hand, the great flesh-carrying power, development of hind quarter, quality, and prepotency are manifest.

As a breed, its popularity and wide dissemination have given rise to variation in types that has resulted in many a show-ring dispute; but we have, to offset this, the wonderful adaptability of the breed, its seeming universal usefulness, and its value in crossing with almost every other. Shorthorn blood was the first to be used on the native cattle of the Plains, and exercises a very great influence on the range cattle of the present time.

An estimate of 150,000 as the number of living registered Shorthorns in the United States is approximately correct. Of these, it is stated that 5 per cent are on the range and 95 per cent in the hands of the "small farmer," the strong feature of the breed being its adaptability to the requirements of diversified farming.

HEREFORDS.

In weight, Herefords are about equal with the Shorthorns. The extreme weights to which Shorthorn bulls frequently attain are rare, but, generally speaking, there is practically no difference between the two breeds.

Hereford color is easily recognized. That most favored is a rich medium red with white markings. Note the extent of white; head and face, top of neck, dewlap, brisket, belly, front feet, and hind legs below hocks, and brush of tail are usually white. This arrangement is not absolute. A streak may be present on the middle of the back,

and the white may extend over a very much larger area, even to the extent of making a spotted effect. Ears are usually red or spotted, rarely solid color; red spots often are present on the head, especially around the eyes. The red may vary from a light yellow red to dark, almost black in some animals. Time was when the face was gray, or mottled, in some animals and spotted in others. Even an occasional white animal was met with. The advent of a spotted calf in a herd is therefore no indication of impurity.

In the Hereford the width and lowness of the form is extreme. Close to the ground, broad, blocky, deep, nicely rounded, and stylish, the Hereford is typical. The head is a splendid feeder's patternbroad, short, and full of character, with a capacious mouth and large nostrils, showing good digestion and strong constitution. The muzzle is light in color, without spots. The horn is white, somewhat coarser and considerably longer than that of the Shorthorn, has longer curves, sometimes being nearly straight, and usually has a drooping tendency, especially in the best-bred cattle. In cows and steers it is often elevated, but this is rare in bulls.

The Hereford

Observe how closely the head is set to the body-a noteworthy point of economy. The neck is cheap meat; therefore, eliminate the neck if you can. The development of the fore quarters, or "fore hand," the width of chest and heart girth have been objects of special care by Hereford breeders. Accompanying these will be the strong constitution that has given the Hereford his hold on the range. Back, loin, and ribs carry a tremendous amount of flesh of fine quality. hind quarter has been somewhat differently developed from that of the Shorthorn, and has been remarkably improved during the last twentyfive years. The square-cut, packed-in-a-box appearance that the Shorthorn presents is missing here. The hips are not quite so wide nor prominent as in the Shorthorn, generally a little smoother, the rump wide and well filled, and, instead of a straight quarter behind, we see a slightly bulging one, more so than in the Shorthorn, but less than in the Angus.

Individually, the Hereford tends sometimes to coarseness, with a light hind quarter, but he has in his favor a very compact body, a deep fore hand, large well-rounded heart girth, and great depth and spread of flesh on back, rib, and loin. It is sometimes claimed that the Hereford lacks scale and size. If this was true at one time, figures have conclusively proved that it is not now.

As a breed, their long specialization for beef production has operated to give them a less general distribution than the Shorthorns; but the strength of the breed lies in this very fact. Its value for grazing purposes and for prime beef production commands attention. The close uniformity of type is also noteworthy.