Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1901-04-10

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the nost1il to the eye the better the
animal will feed. Long nosed animals
of any kind are hard to keep.
The eye should be large, full and
quiet. The forehead should be broad,
but not long. The horns, If they have
any, should be small. Better have the
cattle without horns. The jaws should
be broad, the neck short, neat and we'll
set into the body. A surplus amount
of hide about the neck is very objec-
uonabIe. - .i~ -: :
The fore legs should not come out Of
n hole, but be well spread apart, Yet
the brisket should not protrude for
ward very much, as it is q low priced
cut, carrying much tallow and little
flesh. The ribs should be well sprung
and run well back to the hip bone.
This is a very Important point which
should not be overlooked, as much of
the strength Of the animal depends
upon the coupling. The longer the
animal the better If the ribs run close
to the hip bone. The hip bones should
not be prominent and should be well
covered with flesh, not tallow. From
the coupling to the root Of the tail the
animal should be of good width and as
level as possible. The tail should be
strong and not too. prominent at the
root A slim tail indicates a delicate
constitution. The tail is only an ex-
tension Of the backbone, and a slim
tail also indicates a weak backbone.
The hind quarters should be well
meated down to the hock-in fact, ham,
med like a well formed Berkshire hog.
The hind legs should be nearly
straight and well spread apart, thus in
surfing a good twist. The legs should
be short and just of sufficient size to
carry the body. The hide should be
OF good thickness, mellow and well
covered with soft hair. The top and
bottom line should be as near straight
as possible. The hoof should be Of
good size and of dark color. A white
hoof on a horse will wear off much
sooner than one Of darker color even
on the same animal. Many in the au-
dience no doubt have noticed this fact.
I have a horse with one white hoof
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shoes are required for the white foot
to two for the darker feet. One last
point-we want a flesh producer and
not a fat producer. = +
rT We do not eat tallow. We want
!. flesh, or rather WI want it intermin-
gled. II you find an animal with the.
above points, You will find a valuable
beef producing animal, I care not what
breed You may call it. The problem
OF breeding flesh producing animals is
more easily practiced than explained.
" e have learned that we can breed
animals with any popularity. If it
were desired to produce talloW, we
should select those cattle which carried
abundance OF tallow on their hips and
backs and cross these tallow producing
animals and continue the process for a
feWs generations. The tendency to pro-
duce taloW would become chronic,
The cattle breeder should readily see
what theSpacker has learned and acts
pen when buying, that well marbled
beef sells for 10 to31S cents per pound,
while taIloW sells for:2 to 8 cents. Ons
thing + have observed about cattle. Ii,
when they IRE ii moderately good
flesh, they have small patches OF tai
low on either side Of the root az the
tailsNWhen they become fully matured
they will develop patches d Fat just
where tie highest priced meat should
BIZ found They win also have u thick
layer of tailoW both on the outside and
xsirSfda nf sSy1,al1 a11nntffr ~ a1if,Ya
meat
You ask which ID tltle best beef breed.
If ron take an animal of any one Of
the our breeds, Shoorthorn, Aberdeen
Angus Hereford Or Galloway, THAT
has the points as given b the former
pagt af the paper, you win have i .
a making beef animai.A Remember.
nedigree wfthout good juicy fesh
szoald not command The tdp price.