The silver messenger. (Challis, Idaho) 1890-1912, 1906-10-23
BREEDING FOR THE sLocK.
Farmer Must Distinguish Between the
Beef and Dairy Types.

The farmer who breeds or feels
either cattle or sheep for the block
must not ignore the distinction be-
tween the beef-maklng types of cattle
and the dairy type, or the best type
OF mutton-producing sheep. He can.
not afford to be ignorant on these |
points. They are of vital Importance |
and determine profit or loss.
Economy of production must be un.
derstood, and the successful stock
owner must breed with this end in
view, of making a certain amount of
food produce the largest possible
amount of gain, and such gain be rele-
gated to the parts desired to be fin.
ished according to the market re-
quirements. The prime beef type calls
for short limbs, but a broad, straight
back, well-sprung ribs, broad chest,
etc., and the broad back and ribs must
be well covered with flesh and an
even distribution of fat. The heavy,
inordlnately fat animal has been driv-
en- out of market by the demand for
one of different type. Another point
in favor of the distinctly beef-produc-
ing breeds as bred for the market is
the fact that the beef of such animals
is always superior to that of animals
of distinctly dairy type. In our grand
fathers days the excessively fat steer
or cow, ETC., was the one which
topped the market" avoirdupois be-
ing the end generally sought then-it
was tallow versus beef-those were
the days of tallow candles. Other
means of illumination and fabrication
have been since discovered, and dis
tinctly fat or tallow-producing ami
mails have been relegated to the back
ground.
A point which also must receive
due attention, suggests the Country
Gentleman, is reference to the age of
animals which are to be fed for mar
ket, 1. e., the block The young and
growing animal fattens more easily
than when grown or fully matured. AS
animals progress toward maturity, the
gain for food consumed Is much less.
The young animal furnishes the most
profitable carcass, and there is not a
superabundance of fat where not
wanted; this should receive attention
Early maturity of animals for market
may be accomplished by generous
feeding of such cheap, coarse foods as
the farm produces, combined with
grain enough to give suitable ration
the amount of grain may be moderate
except in the finishing up.
AS an example of the characteristics
of beef and dairy types, take the Jer
sey or Ayrshire and compare then
2 with the Hereford or Short-Horn
Those who are at all acquainted will
the former will admit that the little
l Jersey was never intended to be any
thing except what she is, one of the
: best butter cows bred, a type of thu
dairy animal. She is, as a rule, rough
angular and bony, and when fattenet
! does not develop along the lines de
Q manded by the market, but instea,
accumulates fat around the interna
organs, while the prominent parts
y back and hips, are scantily clothe,
with flesh. The same may be said O
S the Ayrshire also.
! AS to food, the Jersey may cor
l. sumo the same quality as the Here
I ford, all things being equal, and tn
gain in weight may be nearly tn
u same, but the Jersey does not lay o
= flesh readily, and on such parts of he
II anatomy as will bring the highes
prices. Tallow cannot compete agains
> loin and rib roasts. The Hereford /
i capable of taking on flesh and fat /
L. the proportion required, and finishin
il up to the point of highest excellenc,