The Farmville herald. [volume] (Farmville, Va.) 1890-1934, 1899-04-28

A GOOD HEAD AND FRONT.
dreds of steers have been raised, anc
poorly raised at that. These in their
second, third or fourth year, when al.
lowed a good grass run, may be easily
taken by the novice as fairly good and
profitable animals TO buy, especially
if secured at from 2% TO cents per
pound. Now, If such cattle are from
beefy dams, says Farmers Advocate,
and have been well reared, they might
return a profit for labor and cheap
food consumed; but in most cases the
dairy cows that are bred are not of
that sort and the result is TO disgust
the inexperienced steer feeder with
trying to make money out of beef, or
else to show him the more glaring les
son, that TO try 10 do il with the wrong
type of animal was the mistake. Prac-
teal and experienced feeders. who
breed or purchase steers for fattening,
observe striking differences IN the
aptitude Of animals of varying types
and makeup to lay on flesh readily
and In such form and quality as to
command the highest price on the
market.
Prof Curtiss says. in a recently Is
sued bulletin on Essentials in Beef
Productions" 1T requires a we'll
trained eye TO detect In all cases the
possible variation Of results in the
store or stock steer; but there are
some distinctions that are easily de-
tected. There are certain types of
cattle, for instance, that never feed
proftably under any conditions, and
1t is quite as important to discriminate
against these in the feed lot as to be
able 10 recognize the excellence in
other types. The accompanying Illus
tration, Fig. /, represents yearllng
steer that combines practically all the |
qualities that go TO make up q good |
feeding steer" While the actual feed |
ing qualities Of a steer in thin condi- |
tion are more difficult TO detect than
one In better condition, still the bet
ter sort Ito quote Prof. Curtlss) pre-
sents blocky frame and stoutness OF
build, accompanied by short, straight
legs, wide back and loin. well-sprung
ribs, fullness back Of shoulders and in
flank, prominent brisket, wide chest
and well-rounded barrel. together
with a good. soft, mellow-handling
skin and fine silky hair, giving what is
termed the thick. messy coat, without
and. withal, a good strong,
vigorous head, clear, full eye, and
Iuiet temperament" Soft, mellow
will the thrifty steer Of beef form
,oarseness in head. horn or any other
,art are desirable characteristics.
heap meat. a greater percentage Of
'tfal, as well as tendency to unthrift-
ness, usually accompany coarseness
md a matchmaking skin. Not only
will the thrifty steer of beet form
make greater gains for the food con-
umed, but he will sell for q much bet
er price per hundredweight when fat.
his is readily understood when It is
that loin and rib roasts of
rhine quality retail for from 16
20 PDAHAf NhAlN HIuk anu
late cuts sell for from two to four
ents, and internal tallow for four r
ents per pound. 1t is not a matter A.,
I prejudice against this or that breed 8
type, when an expert buyer offers :
q cents per pound for one mans cat
e, and AZ cents for another lot OF
o greater weight. as he values them
richly on their merits. The control
ne factor is the utility and inherent II
ilue Of the animal for the practical
ST Of the butcher. So that II some
us have, perchance, remodeled our
ables with the idea Of feeding steers.
I'd after winters feeding are almost
ady TO proclaim that there is mo
oney in beef" let us look into the
use and see whether or not we have
ven the matter a fair trial in the
aracter Of animals fed; and before
wing up. If 1t is necessary to pur-
ase stockers. may we select only
ose which have been well reared
om thrifty, beef-form parentape,
d In themselves possess the charac-
-istics indicated In the cut.