Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-11-07
NEED FOR LOCAL MARKETS
FOR LIVE STOCK

Before the days OF the packing
house each locality produced its own
meat. The packing house, with arti-
fetal refrigeration, made it possible
to ship dressed meat long distances.
Live stock produced on the range and
finished on cheap corn supplied the
packers with cheap meat, with which
they soon captured the markets of
the country. The local butchers
stopped butchering and began to han
die the packers meats. This de-
stroyed the local market for live ami
mails, and as a result the production
Of beef in the older farming sections
was practically discontinued and the
production OF other meat animals
was greatly reduced.
In recent years the high price OF
corn and the reduction in the area
of the range has wrought a great
change in tie live stock situation. At
present the meat supply is decreas-
ing and the consumption is increas-
ing. The situation has forced upon
us a problem which can be met in
but one way, and that is more live
stock must be produced upon farms.
Two things are necessary to in
duce the farmer to produce live
stock; First, he must have a ready
market for his animals, whether few
or many; and, second, he must be
able to realize profit on their pro-
duction.
Farmers will not produce to any
extent crop for which there is not
ready market. Except in the vicin-
ity of some of the larger cities, the
older farming sections have very poor
markets for animals on the hoof.
Often there is no market at all for
animals in small lots, and this is the
only kind of market that is worth
much to the farmer. If beef is ever
produced extensively on the ...r,.
probably will be as a side line and
cattle in large numbers will never
be produced by one man, as in the
West. Therefore, the central market
which suits the rancher and feeder
does not suit the farmer. He needs
some kind of local market.
OF course when meat production in
community becomes established.
buyers will come in and pick up the
small lots, put them together and
ship them to the central markets.
But at present in many farming
communities which are producing
practically no meat, there are some
farmers who would, If they had a
market, begin to produce some live
stock, because they think they can
do so without much additional labor
or expense. But where is the begin
ner in such a community going to
find a market? He alone can not
find it; he must have the assistance
of some of his neighbors. BY CO.
operating, several farmers in a
neighborhood can plan to raise the
same kind of animals, have them
ready for market at the same time,
and ship in carload lots. This will
make it possible for a few farmers
in any community to secure a ready
market at all seasons. However, I'M
til the spirit of cooperation becomes
stronger among our farmers, this
plan will not be regarded as furnish
ing very ready markets. In COM
munities where a large quantity of
live stock is produced, the farmers
can, under fair competition, cooper
ate and slaughter it themselves for
local consumption, If they wish to
do so.
When the farms become the main
source of our meat supply, as seems
inevitable, much economy will be
gained where each community pro-
oIces its own meat supply. Under
such circnn stances local ciaug' :er-
Ing OF some sort on a scale suffi-
GENTLY large to be done economic
ally seems essential to the greatest
economy. 2 his would tend to steady
the market as we'll as to increase
the economy of production,
slaughtering and marketing. At
present, however, the important con-
sideration is a good market for ami
mails in small numbers. It is useless
to expect the farmers to become in
terested in live stock production I'M
til there is ready market.
At present the most fundamental
factor in profitable meat production
is the cost of pasturage and feed.
The ranges of the West are falling
off in meat production because their