The Yale expositor., 1906-08-31
BREEDING FOR THE BLOCK.
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-making 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,
inordinately 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, |. 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
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 them
with the Hereford or Short Horn.
Those who are at all acquainted with
the former will admit that the little
Jersey was never intended to be any.
thing except what she is, one of the
best butter cows bred, a type of the
dairy animal. She is, as a rule, rough.
angular and bony, and when fattened
does not develop along the lines de.
manded by the market, but instead
accumulates fat around the internal
organs, while the prominent parts,
back ard hips, are scantily clothed
with flesh. The same may be said of
the Ayrshire also.
AS to food, the Jersey may con.
sumo the same quality 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 highest
prices. Tallow cannot compete against
loin and rib roasts. The Hereford is
capable of taking on flesh and fat in
the proportion required, and finishing
up to the point of highest excellence.