The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1906-09-29
BREEDING FOB THE BLOCK.


either cattle or sheep for the block
must not ignore the distinction be-
tween the beef-making types of cattle
and the dairy type, or the best type
of mutton-producing sheep. He
cannot afford to be ignorant on these
points. They are of vital impor-
tance, and determine profit or
loss.
Economy of production must be
understood, and the successful stock
owner must breed with this end in
view, of making certain amount Of
food produce the largest possible
amount of grain, and such gain be
relegated to the parts desired to be
finished according to the market re-
quirements. The prime beef type
calls for short limbs, but a broad
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, inordinately fat animal has
been driven out of market by the de-
mand for one of different type.
Another point in favor of the distinct
ly beef-producing breeds as bred for
the market is the fact that the beef
of such animals is always superior to
that of distinctly dairy type. In our
grandfathers' days the excessively
fat steer or cow, etc., was the one
which "topped the Market" avoir-
dupois being the end generally
sought by them-it was tallow versus
beef-those were the days of tallow
candles. Other means of illunina-
ton and fabrication have been since
discovered, and distinctly fat or tai
low-producing animals have been re-
legated to the background.
A point which also must receive
due attention is reference to the age
of animals which are to be fed for
market, i. e., the block. The young
and growing animal fattens more
easily than when grown or fully
matured. AS animals progress to-
ward maturity, the gain for food
consumed is much less. The young
animal furnishes the most profitable
carcass, and there is not a supera-
bundance 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 characteris-
tics of beef and dairy types, take the
Jersey or Ayrshire and compare
them with the Hereford or Short
Horn. Those who are at all ac-
quainted with the former will admit
that the little Jersey was never in
tended to be anything except what
she is, one of the best butter cows
bred, type of the dairy animal.
She is, as rule, rough, angular and
bony, and when fattened does not
develop along the lines demanded by
the market, but instead accumlates
fat around the internal organs, while
the prominent parts, back and hips,
are scantily clothed with flesh. The
same may be said Of the Ayrshire
also.
On the other hand, the Hereford
or Short Horn, which has been bred
for generations ITO hoard up every
thing she eats and yield it up only
with her life," belongs to the best
type of beef-producing animals. A
Hereford cow will give scarcely milk
enough to raise her. calf, but "puts
all she eats on her back" instead of
into the pail, as rule.
AS to food, the Jersey may con-
sumo the same quantity as the Here
ford, all things being equal, and the
gain in weight may be nearly the
same, but the Jersey does not lay on
flesh readily, and on such parts of
her anatomy as will bring the high
est prices. Tallow cannot compete
against loin and rib roasts. The
Hereford is capable of taking on
flesh and fat in the proportion re-
quired, and finishing up to the point
of highest excellence.-A. c. M. in
Country Gentleman.