S. 1)1,! RICULTURE. OFFICE OF EXPERIMENT STA! . JUTE LECTURE NO. 4. A. C TRUE, £ SYLLABUS OF ILLUSTRATED LECTURE ON PROFITABLE CATTLE FEEDING BY FREDERICK B. MUMFORD, M. S., Professor of Animal Husba i I fissouri. WASHINGTON: GOV I NT PRINTING OFFICE. 1905. r m U. S. DEPARTMENT OE AGRICULTURE. OFFICE OF EXPERIMENT STATIONS— FARMERS' INSTITUTE LECTURE NO. 4. A. C. TRUE, Director. SYLLABUS OF ILLUSTRATED LECTURE ON PROFITABLE CATTLE FEEDING. BY FREDERICK B. MUMFORD, M. S., Professor of Animal Husbandry, University of Missouri. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1905. PRKIWTORY NOTE. This syllabus of a lecture upon Profitable Cattle Feeding, by Fred- erick B. Mumford, M. S.. Professor of Animal Husbandry, Univer- sity of Missouri, and Acting Director of the Missouri Agricultural Experiment Station. Columbia, Mo., is accompanied by 4.". views illust rating this topic. The syllabus and views have been prepared for the purpose of aiding farmers 1 institute lecturers in their presentation of this subject before institute audiences. The numbers in the margins of the pages of the syllabus refer to .similar numbers on the lantern slides and to their legends as given in the Appendix; those in the body of the text refer to corresponding numbers in the list of authorities and reference-, page 20. In order that those using the lecture may have opportunity to fully acquaint themselves with the subject, references to its recent literature are given in the Appendix. John Hamilton. Farmers' Institute Specialist. Recommended for publication. A. C. True, Director. Publication authorized. James Wilson, Secretary of Agriculture. Washington, D. C, April /■'. 1905. (2) PROFITABLE CATTLE FEEDING. By Frederick B. Mumford, M. S. FACTORS WHICH DETERMINE PROFIT. The most important factors which determine profit from cattle- feeding operations are: I. Conformation or type. II. Quality. III. Breeding. IV. Age. V. Feeding methods. CONFORMATION OR TYPE OF ANIMAL. By the conformation or type is meant the form and inherited tendencies of the animal which make him peculiarly adapted for the production of a certain animal product. The most approved type of beef animal is one that can produce the largest amount of valuable beef from the smallest consumption of food. In trying to determine the most profitable type of animal for beef production, it will first be necessary for us to consider the finished product. What are the demands of the market? What kind and quality of beef brings the highest price? Cuts of Beef. — The accompanying diagram illustrates clearly the most approved method of cutting up a beef carcass, giving the amounts, the names, and the prices received for the various butcher's cuts. This diagram illustrates the carcass of a well- fattened grade steer weighing 1,200 pounds alive or 800 pounds dressed weight. Of this, 708 pounds is marketable meat. A careful study of this illustration will show that the high-priced cuts are taken from the ribs, loin, and hind quarters. These valuable cuts together weigh 346 pounds, and at Chicago prices in 1896 would retail for £44.55. The cheaper cuts from the fore quarters, belly, and flank weigh 362 pounds and would retail for only 816.48. It is apparent from a study of this diagram that the high-priced and valuable cuts are all found on the back (3) View. and loin of the animal. It naturally follow- that an animal ha\ Lng a broad, thick-fleshed back and loin will have a relatively high proportion of these costly mc.it cut-. A pound of porter- house may -ell for 20 cents, while a pound of rib-plate brings only I cents. Thu8, when a load <>\' fat cattle are -hipped to market, the buyer examine- them always With a view to the amount of porterhouse, sirloin, and prime of rib butcher's cuts that can he secured. The cheaper cut- -ell for less than the buyer pay- live weigh! for the animal. The profit comes chiefly from the advanced price on the better cut-. Fifty pound- dif- ference in the weight of an animal, if that difference IS <\ii< the increased weight of the porterhouse, sirloin, and prime of rib, may make a difference <>f 98 to $10 in the live-weight value of the animal. On the other hand. 50 pounds difference in the weight of an animal, if that difference i- due to an increased development of ribs-plate or other cheap cut-, may make a dif- ference of only Si' in the live-weight value of the animal. View No. 'J. -how- the method of cutting up beef for whole- sale. Tie 1 prices arc also indicated. View No. 3 gives the location and name- of the several parts of a beef animal. ( rENERAL FORM OF THE FEEDER. — A good feeder ha- a -trong back and a straight top l ; ne. The underline should also be approximately straight, and especially -hould it be carried hack by a low Hank. In judging this point in a lean animal wt -hould give due credit to a deep, expanded paunch, which is indicative of great capacity. Above all thing- in connection with straight, uniform, and parallel lines, a deep and broad frame giving the general appearance of a low set and blocky form should be insisted upon. This type i- particularly valu- able in producing baby beef, but care -hould be taken not to overestimate this characteristic. Extreme pony-built animals as well as rangy ones should be avoided. A certain elasticity of movement and vigor of action, giving the animal a stylish appearance, La a valuable character. 1 " Coarseness and lack of smoothness indicate inferior feeding qualities QUALITY IN BEEF CATTLE. An animal possessing a coat of tine, bright, silky hair; a loose, pliable skin of medium thickness, and a tine, dense, smooth bone is said to possess "quality." These characteristics are invariably associated with early maturity and rapid fattening. The p session of these valuable qualities doe- not necessarily imply ferencee on page 20. View. greater gains on the same food, but it does imply that an animal of good quality can be finished earlier, and consequently on less food than would be required for animals that are covered with a hard, papery skin which clings tightly to the carcass and that are distinguished by coarse, Large heads, large bone, and a general lack of harmony in the development of parts. Importance of Early Maturity. — How important the qual- ity of earl} T maturity is in practical feeding operations may be seen from a study of the experiments which have been made on the subject. In this connection, however, it must always be remembered that early maturity means both that an animal may be finished at a comparatively young age, and also that at any given period of development he may be satisfactorily fattened during a shorter feeding period, and therefore with a smaller absolute amount of food. The shorter the feeding period, if the cattle are receiving a full feed of grain, the less food will be required to produce a pound of gain. This is clearly shown by the following table: 3 Cost of gain in feeding periods of different lengths. Period. 56 davs . t S4 -lavs. 112 days 140 days 168 davs 182 davs Grain feed re- quired for 100 pounds gain. Pounds. 730 807 840 901 927 1,000 Increase of feed required. Per cent. 8 10 11 It will be seen from this table that it requires 37 per cent more grain to produce a pound of gain at the close of the feed- ing period than at the beginning. In other words, if these animals could have been finished in three months instead of six months the resulting profit would have been largely increased. Quality in the Fat Animal. — While quality in fat animals is indicated in general b} 7 the same features that characterize feeders, we are in addition called upon to take account of the actual composition of the flesh itself. Excessive fatness is not necessarily an indication of high quality in a fat animal. The qualities most desired in a finished animal are a carcass that sses a small percentage of offal or waste parts and a high percentage of edible meat. Of this edible portion there should be an especially large development of the porterhouse, sirloin, and prime of rib cuts. High quality also demands that the flesh 12 6 Ffcw. when exposed for sale shall exhibit a well-marbled appearance, resulting from alternate layers of Cat and lean, and in particular that there he a good dial rihut ion of fat intermingled with the muscular fibers. SuchmeaJ pos se ss e s a flavor, tenderness, and juiciness that commends it to the most exacting palate. The process of fattening an animal develops and improves all of the foregoing desirable characteristics. A fat animal dresses a much higher percentage of edible bee! and a Less percentage 13 of offal <>r waste. Such an animal also furnishes a better flavored, more tender and juicy flesh than a lean one. Animals are fat- tened, therefore, to improve their quality. The above considerations have primarily to do with the dr< carcass. But we are from necessity compelled to determine by an examination of the living animal whether or not the partic- ular individual before us possesses qualities most desirable on the butcher's block. 14 What are the indications of prime quality in the finished fat BteeH "Desirable quality in flesh i^ indicated by a firm, yet mellow and springy consistency of the flesh at the crops, along the hack, at the loins, and even on the Bide, beneath the gentle pressure of the outstretched hand."' I Fndesirable quality, on the other hand, is indicated by a large head, coarse bone, unevenly distributed and patch y flesh, particularly about the base of the tail, where in over-fat steers or those of inferior quality we frequently see bunches or rolls of fat. It might be inferred from what has been stated that the feed- ing or fattening process is altogether responsible for the qualify, but above and beyond the in Hue nee of feeding stands the influ- ence of the individual and his inherited tendencies. 2 BREEDING. High Quality from Good Breeding. — No proposition in the whole realm of live stock husbandry has been more definitely 15 demonstrated than that well-bred animals are of better quality than poorly-bred and can be fed more 1 profitably. There are 16 horses that can cat a bushel of oats and in some way extract energy therefrom sufficient to trot a mile in two minutes. IT There are other horses that may consume the same amount of food and may even have the advantage of the same training, but can never succeed in extracting more than enough energy to trot the same mile in five minutes. There are cows that when led a certain amount of food will easily produce i J,M > pounds of butter in one year, while there are others that will produce only loo pounds of butter annually, although fed exactly the same food in kind, quality, aiul amount. View. It is as true also that among beef cattle some arc capable of consuming a certain definite amount of food and producing therefrom a fine quality of flesh which sells readily for 6 cents live weight, while other cattle fed on the same food under the same conditions sell slowly at 4 cents per pound. This great difference is not due primarily to the feeding, but to the breed- ing of the animal. At the Iowa Experiment Station cattle of various breeds were fed for nine months. 1 The gains made were approximately the same and the food required to produce a given gain was about equal with all breeds. But when these cattle were offered for sale in the Chicago yards the strictly beef-bred animals brought |2.22£ per hundred more than others not specifically bred for their beef qualities. The Shorthorn, Aberdeen Angus, and Hereford steers easily brought the highest price of the day, while the Jerseys and Holsteins w T ere sold for scarcely enough to pay for their feeding and shipping. Director Curtiss says: "The Jersey took on flesh rapidty, and was exceedingly fat and well finished. He was as good as it was possible to make a Jersey steer, yet when he went to market he had to sell $2.12^ below top quotations, while the Hereford was one of a carload to sell 10 cents above the top for any other cattle on the market." In the report of a very carefully conducted block test at the Missouri Station, 4 some data are published from which the fol- lowing table is deduced, showing the development of the high- priced cuts in the pure-bred Shorthorn, Hereford, and Aberdeen Angus steers, as compared with scrubs: 14 Table showing that heaviest high-priced cuts are found pn beef-bred animals. Percent- Weight age of Weight of porter- house porter- house Breed. all cuts. and and sir- sirloin. loin to total. Pounds. Pounds. Per cent. 1,046 1,007 127 109 12.1 Hereford 10.7 Angus 980 109 11.1 Scrub 824 82 9.1 It is shown in the above table that a wide difference in the percentage of highly valuable meat may exist between beef- bred and scrub or native cattle. But scrub as used here does not mean inferiorit} T in general health, condition, or ability to gain well on a given amount of feed. The term " scrub " in this bulletin was used merely to designate an animal of no special 23878— No. 4—05 2 18 19 20 s breeding as opposed t<> those of the beef breeds. As a matter of Tact, in the experiment here quoted, the scrub was preemi- nently the most thrifty and made better gains than some of the pure-bred steers. Thie only emphasizes again tin' incontroverti- ble fact that mere ability to eat well and gain well docs not accurately measure a -teer*- value a- a profitable feeder. The main thing i- to feed animal- of the right type, and thus place on the market a product of greater value. The results of carefully conducted experiment-, the experi- ence <>f the practical feeder and of the great packing hoi and the fmal and decisive test of the butcher's block all a§ in pronouncing the well-bred animal the most profitable one. And these well-bred beef animal- are most profitable beca they fultill the requirement- as to conformation. 7 We hear it frequently stated that pure-bred animal- are more profitable because thev are aide to produce more gain from a given amount of food. This statement can not he substantiated. 21 The experiment- all point to the fact that the well-bred animals are more profitable because, a- shown above, thev prod:; much more valuable product, and not because thev are able to produce a greater bulk on the same amount of food. 22 View 22 represents a good type for profitable feeding. This is from a photograph of a steer fattened at the Missouri Experi- ment Station, taken April 1. r.*Oi>. The steer was at that time 23 months old and during the winter from December '24:. 1901, had received only 6 pounds of corn daily and 17 pound- of cow- pea hay. lie had gained an average of 1.3 pounds per day for the period named. Notice particularly the uniform, straight lines: the short neck and generally thick-set appearanc back is broad and thick fleshed, and spring of the rib is e.v tionally good. The legs are short and of medium fineness the head is short and not lean. '2t> View 23 represents the poorest feeder in a large herd in the experimental feed lot- at the Missouri Station. This steer was of the same age a- that shown in view ^-. He had the same grain ration and cowpea hay and sorghum \'ov roughage. He gained 1.1 pounds daily. Such a steer requires lone- feedin properly finish. Notice the entire lack of straight, even, and uniform line-. The head is large, the neck long and thin, and the shoulders coarse. The legs are too lone- and the body too -hallow. The rangy appearance of this animal i.- intensi by sharp hip- and pin bone-, rather long, narrow hack, and Hat ribs. Hi- girth Is Very deficient and no part of him can be called thick fleshed. He had the same amount of corn dailv as the animal shown in view 22. and all the cowpea hay In- could eat. A close comparison of these two views (22 and 23) will be very helpful to the student of animal types. AGE. Influence of Age on Cost of G-ain. — In general the pres- ent practice is to place all classes of meat-producing animals on the market at a younger age than formerly. The time was when fat cattle were not considered mature or as furnishing the finest quality of beef until they were 1 or 5 years old. It is now no uncommon thing for beef animals to be placed on the market well finished at the age of 12 to 15 months. Hogs formerly were fed to a weight of 100 to 600 pounds, and 2 or 3 year old wethers filled the pens of the sheep feeders. Now, however, it is the common practice to finish young animals. What influence has this change in market requirements had upon the business of the stock feeder? Undoubtedl} T it has been distinctly favorable to the profitable production of meat animals. No material fact in stock feeding has been more defi- nitely demonstrated than that the cost of gain depends directly upon the age of the animal. 12 The younger the animal the less food is required to produce a pound of gain. The following table, prepared from data obtained in experi- ments by the Central Experimental Farm of Canada 5 in feeding calves, } T earlings, 2-year-olds, and 3-year-olds clearly- indicates this fact: Influence of age on cost of beef. Age. Daily gain. Gain in 186 days. Cost of 100 pounds gain. Profit per steer. Profit per 1,000 pounds, live weight. 3 vears Pounds. 1.65 1.67 1.85 Pounds. 307 311 345 398 $6.22 5.70 4.65 3.60 $16. 53 20.50 26.07 14.11 $12.80 19 10 1 vear 27. 30 Calf 2.14 31.00 This table shows conclusively that the younger the animal the more rapid the increase in live weight. The calf requires less food than a yearling, and likewise a yearling less food than a 2-year-old, but a yearling gains more rapidly than a 2-year-old, and a 2-year-old gains more rapidly than a 3-year-old. Hence we are justified in the conclusion that young animals gain more economically than older ones. A recalculation of these data, on the basis of an investment of $1,000 in the feeding of cattle of each kind, as in the table on the following page, makes the differences due to age more striking. 24 25 26 28 10 ( bmparativt profit from feeding young /il, ,- cattU t on On in a .-h u\ young cattle for fattening. Profit in cattle feeding is largely dependent upon the margin between the buying and the sidling price. The greater this margin and the heavier the ani- mals when purchased for feeding, the greater will be the ulti- mate profit. Under existing conditions there is a smaller margin on young cattle. Thin, 2-year-old steers weighing 900 pounds may frequently he purchased for 4 cents a pound and, after fattening, sell for $5.50 or $6 per hundred. Such cattle may be much more profitable for the feeder than calves or year- lings weighing 500 pounds, costing 4^ cents and selling when finished for 54 cents per pound. We must (dearly distinguish, however, between raising one's own cattle to feed and buying them. Unquestionably when the feeder raises his own cattle, the earlier he can finish them, the more profitable will he the enterprise. The cattle feeder sometimes finds it more profitable, as shown above, to buy older cattle. 11 DETAILED DESCRIPTION OF A GOOD FEEDER. Head and Neck. The tirst step in judging an animal i> to 29 examine carefully its genera] appearance, including a close scru- tiny of the form and quality, then to turn attention to a detailed study of the head and neck. The head and shoulders should be moderately fine, with a broad, full, and high forehead, indicat- ing a generous brain, which will suggest a well-developed nerv- ous system and strong vitality. A short face, hut not lean, is an ever-present characteristic in a beef steer of prime quality. A broad muzzle with nostrils wide and open is seldom associated with a poor feeder. A clear, full eye shows good health and a quiet temperament. Above all things, shun a steer with a small, contracted "pig" eye. The head should be well carried on a short, full, thick neck. It is here that the butcher and feeder are somewhat at odds, because the butcher looks upon the neck as so much beef of an inferior quality that must be sold at a reduced price: but the feeder long ago learned that a short, thick neck is invariably associated with thickness of flesh, and gives assurance of an animal's ability to lay up fat on the loin, back, and rib. Forequaktek. — Passing back from the head and neck we observe next the shoulder vein, which, as indicated by the chart, lies just in front of the shoulder blade. This region should be characterized by fullness. The shoulder of a good beef steer is compact and well covered with flesh, with no tendency to coarseness or angularity. The condition of the animal at the time will, of course, materially influence this point and should be given due weight. The chest, which includes that region of the trunk in which the vital organs, the heart and lungs, are found, is of the high- est significance, as indicating the existence or nonexistence of qualities fundamental to the usefulness, gradual development. and final profit of the beef animal. A broad, deep, and full chest is a very valuable characteristic. Such a chest is prima 30 facie evidence of large heart and lung room, and, other things being equal, of a good development of these supremely impor- tant organs. When we remember that the efficiency of the blood is directly dependent upon the respiratory power of the lungs, and that this blood is the chief agent in bringing about the assimilation of the large quantities of food consumed by the fattening animal, and that this life-giving fluid is pumped LS by t he heart to the ino-t remote e\t remit i<--. we can 966 the necessity of a spacious chest The forelegs may indicate qual- ity, Sometimes, owing to the way th.\ are placed under the body, they suggest a narrow rhe-t. The desirable conforma- tion i- a straight beg, set firmly at the servers of the body, with a -mooth. moderately line, and den-e -hin or cannon hone. ( Soarse hone-, big joint-, and rough. -<-al\ ho<»f-an objectionable. 1m>!)v. The «_ri rth. ,,r as it Is. sometimes called, tlie heart girth, is frequently so smell as to he a very serioui A desirable beef animal ha- a large girth. A large girth i- b ciated with many other fundamentally essentia] characters, Mich a- lull crop-, well-tilled foreflank.-. well--prung rib.-, and a wide, deep chest Since no amount of feeding can ever correct a marked deficiency in the girth of an animal, this i> a highly important feature. The importance of an arched, well-sprung rib is very often overlooked by those who place undue -tie-- upon a straight underline. By an arched, well-sprung rib we mean a rib which leave- the hackhone almost horizontally and earrie.- the width of the back well out to the side, drooping with a graceful curve downward and outward and extending- well down, making a 31 deep and capacious ahdomen. An animal posses- ing -uch a rih will frequently show a somewhat pendant or dispropor- tionately large paunch when in a lean condition, while the ■no animal fattened may possess an almost ideal bottom line. Although a pendant paunch is not in itself always desirable, when associated with a broad back and caused by a deep, well-sprung rib, it does become an important and desirable characteristic. With the well-formed rib there should be a broad, straight back moderately short and well covered with flesh. Exces- sively long backs seem to be uniformly present in late-maturing animals. The loin, carrying as it does the very highest quality of flesh to be found in the animal, is justly regarded by feeder-. butchers, and consumers alike as the one most important part of the entire animal. A good loin is broad, full, and thickly fleshed. Firm, thick flesh is especially to be desired, as it may happen that while an animal may possess a broad back it may be so sparsely covered with flesh as to make him an undesirable butcher's beast. The flank that is low. thick, and full is always found with a -traight underline and thick, deep quarter^, and these are found with other desirable qualities in all good beef forms. 13 View. Hindquarters. — The hips are first to attract our attention in 32 the hindquarters of an animal, and when these are wide apart, smooth, and well proportioned to the rest of the body, all the requirements for beef excellence are fulfilled. The rump of the good beef animal is long, level, wide, and entirely free from any suggestion of bunchy or patchy fat at the base of the tail. A long rum}) is considered by many practical breeders as a highly valuable quality. The pin bones should be wide apart and sufficiently high to carry the back line out straight to the base of the tail. Th< bones should not be too prominent, and should be smooth and free from any indications of patchiness. The tail, if terminated by a switch of fine hair and having moderately fine bone, may be a valuable indicator of good quality and early maturity, especially so when all other indica- tions mentioned in the preceding paragraph point to the same conclusion. The tail must be well set on, neither too high nor too low. It should hang exactly at the angle of the body and hang straight down in a graceful manner. The full, thick, and well-fleshed thigh will not be overlooked, and with such a thigh the twist will extend well down, giving the general appearance of very short legs when the animal is viewed from behind. FEEDING. The methods employed in fattening cattle will often determine the profit resulting. In general, all cattle feeding may be divided into — 1. Winter feeding. 2. Summer feeding. Winter Feeding. — (a) It has been found profitable to feed a nitrogenous roughage, like clover, cowpea, or alfalfa hay with corn, to fattening steers. 20 (b) Another method which is followed with great success in the middle West is to feed a limited corn ration (6 to 8 pounds) with some nitrogenous roughage like clover, cowpea, or alfalfa hay. On this ration animals frequently make a gain of 2 pounds per day throughout the feeding period. These cattle are usually finished on grass alone or a full ration of grain in addition to the pasture. (c) When corn is worth 40 cents or more a bushel it has been found profitable to add some nitrogenous concentrate like cot- ton-seed or linseed meal. u (d) Wherever silage has been used in cattle feeding it has been found to be considerably more efficient than the same materia] harvested in the ordinary way. (e) Where a silo Is not practicable the feeding of shock corn bas given uniformly profitable results when fed to cattle. ',]:] mi:k Feeding. In sections where bluegrass or other natural pasture plants are obtained, it has been found profitable ;> I to feed cattle a full ration of grain while on pasture. This method bas iii general proven more profitable at the Missouri Experiment Station than winter feeding. For two seasons there corn alone was fed in comparison with corn and cotton- 35 seed meal and corn and linseed meal. The best results, SO far as the finish and quality of the fat cattle are concerned, were in every case secured from feeding corn and Linseed meal. The ration composed of corn and cotton-seed meal invariably resulted in the largest gains per hundred pounds of feed fed. This ration was second to corn and linseed meal in point of finish and quality of the fat animals. The ration made up exclusively of shelled corn fed to cattle on pasture was sometimes the most profitable ration when corn was 40 cents or less per bushel. Shelter and Profitable Gains. — The Missouri Experi- 36 ment Station, as the result of three 3 r ears' trial, has shown that stabling cattle in warm barns is not only not essential hut not profitable under the conditions prevailing there. Fattening cattle that received a heavy ration of concentrated grain did not need warm houses. Economical gains were invariably made at 37 this station when the cattle were looseh T confined in a shed open to the south. Grain Required to Produce 100 Pounds Gain. — The fol- lowing table is interesting as indicating the amount of grain required to produce 100 pounds of gain. It will be seen that this quantity, and consequently the cost of 1 pound of gain, varies between wide limits. 15 Grain required for 100 pounds of gain for fattening cattle. Kind of grain fed. Atre of ! Le^th of Agt OI f^Hino- cattle. feeding period. Grain to pro- duce 100 pounds gain. Remarks. Reference. View. Corn meal . Years. 3 6 months . Ear corn Dry shelled corn... Shelled corn soaked. Corn-and-cob meal. Corn meal Corn-and-cob meal. Corn meal Ear corn ...do 5 months . ...do 140 days . ...do... 150 days ....do. ....do. Mixed grains Cotton-seed meal. Cotton seed meal. Mixed grains . Do Do Do Do Do Corn ...do 100 days . . 90 days... Pounds, 1,122 1,410 1,105 938 732 795 1,260 1,166 1,271 905 224 Roughage, corn sto- ver. ....do do do Steers in thin condi- tion at beginning. do Half fat at beginning. .do Do. Do. Do. Do. 92 days . . 6 months lyear ....do 18months ....do 119 days . . ...do 80 days . . . ....do. ....do. Do. .do 205 549 879 560 685 1,151 831 a 605 a 301 a 1, 160 a 445 Roughage, cotton- seed hulls. do Nine breeds Angus and Shorthorn Six breeds do Five breeds Four breeds Roughage, timothy hay. Roughage, cowpea hay. Roughage, timothy hay. Roughage, clover hay Roughage, sorghum hay. Roughage, clover and corn stover, equal parts. Kansas Sta. Buls. 34,60. Do. Kansas Sta. Bui. 47. Do. Kansas Sta. Rept., 1884. Do. Kansas Sta. Rept., 1885. Do. Kansas Sta. Buls. 34, 39, and 60. Do. North Carolina Sta. Bui. 93. Arkansas Sta. Rept., 1890. Iowa Sta. Bui. 20. Iowa Sta. Bui. 28. Michigan Bui. 44. Do. Michigan Bui. 69. Missouri (Board of Agr. Rept., Sept., 1901). Do. Do. Do. Do. Do. a Each steer received only 6 pounds of corn daily. The factors which are most important in determining the gain as shown in the table are the age, condition, methods of feeding, kind of roughage, and character of the grain ration. In this table no estimate has been made for the gains of hogs following the steers. The experiments so far conducted seem to indicate that the droppings of steers fed on corn meal or other finely ground meal contain a comparatively small amount of nutri- ment available for the hogs. On the other hand, whenever cattle are fed on ear corn, shelled corn, or Kafir corn the drop- pings are very valuable for hogs. It may be safely stated, on the basis of the results already secured, that under conditions which require 1,000 pounds of unground corn to produce 100 pounds of gain on cattle we may estimate that 175 to 200 pounds of corn passes the steer undi- gested, and this is nearly all available for hogs. In other words, 1,000 pounds of corn will produce 100 pounds of beef and 40 pounds of pork. 16 Stated in another way, VIM, pounds of corn will produce 100 pounds of beef, and 1T.'» to 200 pom Lb of corn in the droppings will make on the average about 40 pounds of pork. Estimated in still other terms, we are justified in saying thai LOO pounds of shelled corn fed to Bteers will produce 4 pounds of pork on 88 the hogs following. These estimates arc very conservative and 31> many feeder- claim to secure much more gains from hogs than these experiments -how. 40 The cheapest gains are apparently made on young while -1 1 grazing, but at the Missouri Experiment Station results as 42 favorable were secured while feeding yearlings a partial grain 43 ration with clover hay. The costliest gainsare those made from II feeding .".-year old steer- in half fat condition at the begh> 45 nine- of the feeding period on an unbalanced ration of corn and timothy hay. APPENDIX. IiANTEIOT SLIDES. No. of view. 1. Carcass of a well-fattened grade steer as cut up by Chicago butchers, giving retail price per pound for the different cuts. A good 1, 200-pound steer dresses about 800 pounds, and of this 70* pounds is marketable meat. Notice that the best cuts are taken from ribs, loin, and hindquarters. These valu- able cuts together weigh 346 pounds and soil for (44.55. The less valuable cuts from the forequarters. belly, and Hank weigh 362 pounds and bring only 816. 1*. From diagram prepared by F. B. Mumford from data furnished by E. F. Swift and S. T. White, of Chicago. 2. Side of beef showing how packers cut up beef for the wholesale trade. From U. 8. Dept. Agr., Farmers' Bui. 71. 3. Names and location of the different parts of beef animal. Original. 4. A low, blocky type. This type matures quickly and sells for a high price. 5. An ideal beef type. {{j^rU */ , ^ Courtesy of C. G. Comstock, Albany, Mo. y^y^fhf^ 6. - Ch a mp i on -A n g us ' heiler— Smithfield ( England) Fat Slock Show. I c ^p^* ^ jj^ , From U . S . Dept . Agi., Famieib 7 Bui. 7 1. 7. Particularly good type of a profitable feeder. This steer weighed 1,650 pounds at 30 months old. Courtesy Missouri Experiment Station. 8. An unprofitable feeder. Legs too long, back too sharp, lines not straight and thinly covered with flesh. Courtesy Missouri Experiment Station. 9. A late maturing type. Will make good gains and if fed for a long time will bring a good price, but not so profit- able as earlier maturing animals. Courtesy Missouri Experiment Station. 10. A medium steer. Would be better if lower in the flank and deeper and broader in conformation. Courtesy Missouri Experiment Station. 11. Table showing cost of gain is greater in long feeding periods. From Henry's "Feeds and Feeding." 12. Prime of rib beef cuts. On the right an excessively Eat carcass. On the left a well-fattened carcass. Courtesy Missouri Agricultural College. (17) 18 14. 15. 16. IT. hundredweight Courtesy University of Nebraska. A BhotihoFB bull— Ha-mf^o**'* Best-. - No. of vit-w. L8« Loin On the rik'ht an ezeeedTelj fat carcass. On the left a well-fattened carcass. Courtesy Missouri Agricultural Oollsg ChaHei Gran. Delluwg ; Harysville, Ha ?M^^*c£^ Texas cattle in 1896. Prom Illinois Sta. Bui. 7a Texas cattle in 1901, Bhowing five years' improvement resulting from use of pore-bred .-ires. Fn.m Illinois Sta. BuL > 18. S h o rth o rn ittwr fod a t Iow a E x periment Q Uliun . ., ■ --6©Mfm^.-r2tT*CThnn. Table showing influence of age on cost of beef production. Adapted from Canada Cent. Expt Farm Rpt. 1903. 26. Table showing comparative profit from feeding young and older cattle. Adapted from Canada Cent. Expt. Farm Rpt. 1903. 27. A typical Western cattle-feeding scene. Two-year-old cattle on full feed. Courtesy J. T. and A. P. Johnson, Mexico, Mo. 28. Yearling cattle fed on corn and linseed meal and bluegrass pasture. Missouri Experiment Station. 2!>. A good head and forequarter. Courtesy C.G. Comstock. 30. shorthorn bull— Invincible. A profitable type of bed cattle. Courtesy T.J. Wornall A: Son. Liberty, Mo. 31. A useful feeder, deficient in breadth and depth but good quality. Courtesy Missouri Experiment Station. .'3 2. \ gi od bindquai I Courtes: imstock. 19 No. of view. 33. A productive bluegrass pasture on farm Missouri Agricultural College. 34. Summer feeding. Courtesy Missouri Louisiana Purchase Exposition Commission. 35. Summer feeding. An ideal pasture scene. A part of these cattle sold for 8 cents per pound. Courtesy Missouri Experiment Station. 30. The most profitable shelter yet devised for sheltering fat cattle. On the farm of the Missouri Agricultural College. 37. "Winter feeding without shelter. Courtesy Missouri Experiment Station. 38. Shorthorn matrons. Courtesy T. J. Wornall, Liberty, Mo. 39. Hereford breeding herd. Courtesy Gudgell & Simpson, Independence, Mo. 40. First prize aged herd. Missouri State Fair, 1903. Owned by O. Harris, Harris, Mo. 41. Hereford bulls. The descendants of one of these bulls have sold for $25,000. 42. Pure-bred Herefords in pasture. Courtesy T. C. Sawyer, Lexington, Mo. 43. The winning young herd of Shorthorns, 1903. Courtesy George Both well. 44. High-class beef makers. Aberdeen Angus cattle. Owned by W. J. Turpin, Carrollton, Mo 45. Students judging fat cattle at the Missouri Agricultural College. REFERENCES. 1. l\ S. Dept Au'i.. Fanners' Bui. 71. 2. Illinois sta. Circ. :i. Kansas Sta. Bui. 84. A. Missouri State Bd. Agr. Mo. Bui., 2 (1902), No. 1. 5. Canada Expt Parma Rpt. 1902. 6. U. s. Dept Agr., Farmers' Bui. 22. 7. Illinois Sta. Bui. 78. 8. Iowa Sta. Bui. 28. it. Kansas Sta. Bui. 39. 10. Kansas Sta. Bui. 47. 11. Kansas Sta. Bui. 51. 12. Michigan Sta. Bui. 69. 13. Minnesota Sta. Bui. 60. 14. .Missouri Sta. Bui. 28. 15. Texas Sta. Bui. 41. 16. Kansas Sta. Bui. 113. 17. Illinois Sta. Bui. 48. 18. Pennsylvania Sta. Bui. 64. 19. Illinois Sta. Bui. 73. 20. Illinois Sta. Bui. 83. 21. Feeds and Feeding. By \V. A. Henry. Madison, Wis.: Author, 1902, 4. ed. 22. The Principles of Animal Nutrition. By H. P. Arrasby. New York: J. Wiley & Sons, 1903. 23. The Feeding of Animals. By W. H. Jordan. New York: The Macmillan Co., 1903. (20) Beef Cattle Score Card.^ Class, Fat Steers. general characters. Form. — Compact, thick-set, short-legged, and stocky in appearance; body deep, thick, and of medium length; top line straight; under line low in flanks; belly not unduly large; scale large for the age. Quality. — General refinement and symmetry of clean-cut features; beef-breed char- acter pronounced; bone fine and clean; hair fine and soft; skin fine; head, neck, and legs short. Condition. — Prime; a deep, even covering of firm, mellow, and springy flesh, with- out ties, lumps, patches, or rolls, especially in back and loin; full in flanks, shoulder vein, and at base of tongue; top and points of shoulder, hip bones, and tail head smoothly covered; skin loose and soft; purse full. Constitution. — Should be thoroughly healthy. Early maturity. — General refinement and compactness; bocly large; extremities small; shortness of head, neck, and legs; amplitude of girth in chest, belly, and flanks. Scale of points. Age, estimated corrected Weight, estimated lbs; corrected lbs. : Score according to age and condition Skin, loose, soft, elastic, free from scurf Hair, fine, soft Face, short, fine Forehead, broad Eyes, full, bright Jaws, wide, deep, and strong Neck, short, thick, curving smoothly into shoulders and brisket, throat clean; dewlap slight Shoulders, compact, snug, and smooth; top and points well covered; thickly and evenly fleshed Forelegs, short, straight, arm full; bone fine and clean Brisket, neat, firm, broad * Chest, full, deep, wide; heart girth large, fore flanks deep and full Barrel, medium length, belly not conspicuously large , Crops, full, thickly and evenly fleshed Ribs, long, closely set, well sprung, extending well back, thickly and evenly fleshed; back broad and straight Loin, broad, straight; thickly and evenly fleshed Hips, wide but not prominent, smoothly covered Rump, long, level, wide; tail head smooth; thickly and evenly fleshed Pin bones, far apart; not prominent Thighs, full, deep, fleshed well down to hocks Twist, deep, full Hind legs, short, straight, bone fine and clean Hind jlank, full, low, and thick Total Score. Animal Date. Judge a Used by department of animal husbandry, University of Missouri. (21) o "1