Milford chronicle., 1910-05-06

little account, however, unless th'
bull has the proper form. The bacl
and hind quarters OF a beef anima
are the parts that produce the higt
priced meat. Great width all along
the back, especially oyer the lOin
good spring Of rib, plenty Of depth
and short legs are points that should
be looked for. Long legged bulls are
usually narrow and rangy. The legs
are Of little value as meat so the
shorter they are the better.
Quality is shown by fneness Of
hair, pliability Of hide and not too
much coarseness Of shoulder, head
and bone An animal with good quail
fly will furnish a better grade Of
meat, and there Will be less waste In
killing.
Thickness Of flesh is one Of the
most important points to look for.
BY this IS meant not fat, but the nat
ural covering Of lean meat Fat can
be put on during the feeding period,
but lean meat cannot. An animal
that is thickly muscled at the begin
ming Of the feeding period will fur
nish a carcass that will be well mar
bled with streaks Of fat and lean,
while another on the same feed will
put most Of his fat on in the form Of
tallow.
These same points are the essential
ones to look for IN the selection Of a
ram or boar. Strong constitution,
wide, deep, blocky form, fine quality
and thick heshing are just as impOr-
tant in these animals as In the bull.
OF course 1t will be impossible to
find an animal that Is perfect In all
points. If the females in your herd
are badly lacking IN any particular
be sure to select a male that Is espe-
cially strong there. On the other
hand, a slight weakness on the part
Of the sire in a place where the fe-
males are especially strong may be
overlooked. An animal that has any
very serious faults. however, should
not be considered for a moment
Dairy bulls lack the feshing and
eompactness that characterize beef |
Low setness and extra |
width Of back are not so essential |
as shown by a deep |
chest, wide on the bottom and a
nOomy barrel, is important A clean
head, smooth shoulder, fine limbs and |
7liable skin show the quality that is
70 necessary in a dairy animal The
most important point is prepotency |
strong chest, masculine head and |
Rrge rudimentary teats are all indi
.ations OF this. The best way to fore
'ast a dairy bulls prepotency, how
lver, is to look up the milk and butter
records Of his dam and
randdams. A bull out Of a high pro-
Iucing COW will almost certainly be
,et heifers that will be high yielders.
The most important points to look
or in draft horses, which are the
most profitable kind to raise on the
arm, are power and endurance. Pow
r is indicated by size, compactness
nd heavy muscling, especially in the
ind quarters. Endurance is shown
y a strong constitution and fine quail
y, especially Of limbs.
Strict observance Of these points in
be selection Of a sire Of any kind will
I've you an animal that win In few
ears bring about a great improve
lsnt In your herd Pedigree should
OF be neglected entirely in picking
ut a sire Its chief value is In show
lg that the animal is pure bred and
nat his ancestors were OF the type
'hich you wish to develop In your
erd. To determine the latter point,
owever, requires a longer study Of
erd books than most farmers have
me for. If you put the chief stress
pom the individuality Of the animal
I'D file the pedigree away In a drawer
here It can be referred to when nee
lsary you will not go far wrong.
When you have found an animal Of
le desired type do not hesitate too