St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1899-07-12
CATTLE TO CHOOSE FOR FEEDING.
Points Farmers Should Regard in
Selecting stock.

Prof. {. 7. Curtiss makes these sugpes.
tons to farmers regarding the selection
of stock cattle tor feeding in the forth.
coming annual report of the bureau of
animal industry: Practical and expe-
rienced feeders, who breed and purchase
steers for fattenng, 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. 1t requires well trained eve
to detect in all cases the possible varia-
ton OF results in the store or stock steer.
hut there are some distinctions that are
easily detected. There are certain tvpes
of cattle, for instance, that never feed
pro6tably under any conditions, and It
is quite as important to discriminate
against these in the feed lot as to be able
to recognize the excellence in other types.
The characteristics that make the pro.
fitable feeder are naturally more difficult
to detect in animals in stock condition
than when fattened, but notwithstand-
ing this there are number Of indications
that are fairly reliable. Though the
Young steer may be comparatively thin
in flesh and temporarily lacking the
thick, even covering of the back and ribs
so essential in the finished carcass, he
must nevertheless present that blocky
frame and stoutness of build, accom-
panied by short, straight legs, wide back
and loin, well.sprung ribs, fitness back of
shoulders and i'll TANKS, prominent bris-
ket, full neck vein, wide chest, and we'll
cd ho hor |,
soft, mellow handling skin, and fine,
silky hair giving what is termed the
thick, messy coat, without coarseness,
and with it all good, strong, vigorous
head clear, full eye, and quiet tempera-
ment. The Importance of an even cover
ing of flesh and good handling quality
can hardly be over-estimated. The bone
should be moderately fine and clean.
Coarseness either in the bone or about
the head and horns is particularly objec-
tionable, as it indicates coarseness of
texture throughout and a greater per-
centage Of offal and cheap meat, as we'll
as a tendency to sluggish circulation.
The head should present certain refine
ment, finish, and vgor that in measure
Indicate general quality and superior ex-
ceence of finished product, though this
refinement must not be accompanied by
delicacy 1t was not until within recent
years that the heavy, Unfortunately fat,
or rough and patchy bullock, became un.
popular to such an extent as practically
to drive his class from the market and to
Danish the type from the breeding herds.
1t is we'll 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 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 glance how much
and just what kind of meat 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 gener-
al beef form and makeup, together with
good backs, ribs and loins, there is a GER
tain quality, character, style and finish
that constitute an important factor in
determining the value of beet cattle. One
Of the first indications of this is to be
found in the skin and coat. A good feed
ing animal should have soft mellow
touch and soft but thick and heavy
coat. A harsh, unyielding skin is an in
dicaton of a sluggish circulation and
low digestive powers. The character
and finish exempfed by clear, promi-
nent YET placid eye, clean cut features,
fine horn and clean, firm bone, all go to
indicate good feeding quality and
capacity to take on finish of the high
est excellence, and consequently to COM
mand top prices. Coarse. boned, rough
animals are almost invariably slow
feeders and hard to finish properly. A
certain amount of size is necessary, but
it should be obtained without coarse
DeSS