~BOOK SERIES Wo TBAT Z INCIPL 4 A RACI CE I ND ILE Ye }. PTT OR. ° 4 ¥ rc LIBRARY NEW YORK STATE VETERINARY COLLEGE ITHACA, N. Y. Digitized by Microsoft® Cornell University Library The principles and practice of judging | This book was digitized by Microsoft Corporation in cooperation with Cornell University Libraries, 2007. You may use and print this copy in limited quantity for your personal purposes, but may not distribute or provide access fo it (or modified or partial versions of if) for revenue-generating or other commercial purposes. Digitized by Microsoft® The Rural Tert=-Book Series Epitep sy L. H. BAILEY THE PRINCIPLES AND PRACTICE OF JUDGING LIVE-STOCK Digitized by Microsoft® The Wural Text-Book Series Mann, BeGinnincs In AGRICULTURE. Warren, ELEMENTS OF AGRICULTURE. Warren, Farm MANAGEMENT. Lyon and Fippin, So1r ManaGEMENT. J. F. Duggar, SouTHERN FieLtp Crops. B. M. Duggar, Prant Pursiovoeyr. Harper, AnimaL Huspanpry FoR ScHOOLS. Montgomery, Corn Crops. Wheeler, MANURES AND FERTILIZERS. Livingston, Freup Crop Propucrion. Widtsoe, IRRIGATION PRACTICE. Piper, Forace Pants AND THEIR CULTURE. Hitchcock, Text-Bsook oF GRassEs. Gay, Tue PrincipLes aND Practice oF Jupeine Live-Srock. Digitized by Microsoft® Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive. e.org/details/cu31924001176787 Digitized by Microso ‘DNIDGNL MOOLS-HAIT JO BDOMOVAd CNY S@IdIONIYd AHL Digitized by Microsoft® THE PRINCIPLES AND PRACTICE OF JUDGING LIVE-STOCK BY CARL WARREN GAY, D.V.M., B.S.A. PROFESSOR OF ANIMAL INDUSTRY, UNIVERSITY OF - PENNSYLVANIA, PHILADELPHIA . PENNSYLVANIA ; * oy 2S > ee 2 9 2 ae) fie Gi i. 8 > 3: akg ar > a 9 ., = F : > 2 . ° > >> ' ' oF oth a) a: + 5 2 at oy , . Sr) ta f 5 > Py 288 att oe G 2a% 23 v S epee ees wg ae SG OS Moh ig? x a 222229 ’ 7 By a ate % 208 o*Q o > ha ef 2 gars: D 8 43 ie yo iad ue oy 5? 2? ? » ” : ° oe >,? > > » rue 4 ° ct?» a ote,! , 2 aot 2 2 2 aay cae ote eta : ‘ , cn oo i Se fa) a i 2 > SS oars . oe . i 5g wee go aa 2 + > Gi > ae goes a 2 2g3 2° 8 2S 2 » o bo + > » xy + ve oad New Work THE MACMILLAN COMPANY 1914 All rights reserved cae Digitized by Microsoft® Norwood Press J. 8. Cushing Co. — Berwick & Smith Co. Norwood, Mass., U.S.A. Digitized by Microsoft® PREFACE Wir the extension of the live-stock industry and the development of the sciences fundamental thereto, the necessity is felt for striking at the root of things, of getting well under the surface. This necessity is emphasized par- ticularly in the matter of live-stock judging. The study of feeds and feeding, of the principles of breeding, and of systems of live-stock management have progressed further along scientific lines than has the study of live-stock judging. Doubtless there are many buyers and breeders of ani- mals whose judgment is more accurate, even, than that of the trained expert, but there is neither science nor system in their reasoning and they cannot tell why they so decide. In order that others may be trained in ways of live-stock improvement it is important that our knowledge of animal excellence be increased, our powers of observa- tion and perception made more keen, our judgment in making comparisons more logical, and our decisions more accurate. To do this requires a more exhaustive and scientific study of the subject. The best way to under- stand the exterior of animal form is to study the interior. Nowadays we make soil surveys where we formerly con- sidered only area and topography. It seems reasonable that the best judge of a steer’s loin should be a connoisseur of porterhouse; to prognosticate most closely the dur- ability of a horse’s foot one should know all of the com- v Digitized by Microsoft® vi PREFACE plicated structures contained within its horny wall and their related functions, as concerned in locomotion. It is not sufficient simply to require that the texture of a cow’s udder shall or shall not be thus and so, but reasons should be given in terms of more or less pounds of milk. The nomenclature needs revision and a more consistent use of specific terms might be adopted. Some names are misleading. It is related how a leading agricultural edu- cator had to see the “ milk ’’ vein punctured before he would be convinced that blood and not milk flowed through it. Ifthe name ‘‘ mammary vein ”’ were employed instead of “milk vein,’ no such erroneous meaning would be conveyed. Some regions which are specifically designated cannot be definitely described. No one can determine, for instance, just where the shoulder vein of the steer becomes neck on the one side and shoulder on the other. Some terms with a distinct significance are used loosely and interchangeably. It is the fore quarter of the steer but the fore hand of the horse; the rump of the cow, the croup of the horse. The appearance of the dairy cow is spare or lean, not thin. The draft horse is compact while the heavy harness horse is closely made, and to say that the latter is compact is to suggest draftiness, a feature which he should not possess. It would be as impracticable to drop the objectionable names in common usage as it is unscientific to retain them ; the intelligent husbandman should command them both in order to converse intelligently with either the stockmen whom he must cultivate and from whom he derives much of his inspiration and knowledge of the work, or those students whose instructor he may be. The effort has been made, in the preparation of this work, to take the student and stockman a step further Digitized by Microsoft® PREFACE vii along this line than he has gone heretofore. Care has been exercised not to sacrifice the popular phase upon which our knowledge of the subject is based but to bridge over onto a more technical consideration of it. It is hoped that the author’s intention of keeping the work thoroughly practical, yet giving it a touch of a somewhat technical nature, will be appreciated by students and stockmen alike. CARL W. GAY. PHILADELPHIA, July 1, 1914. Digitized by Microsoft® Digitized by Microsoft® CHAPTER I. II. VIII. XI. XII. CONTENTS PART I THE PRINCIPLES OF JUDGING GENERAL VIEW Tue AnimaL MacuiINE AND Its PLace 1n Our Economy PART II THE PRACTICE OF JUDGING DEFINITION AND PROCEDURE . Features oF ANIMAL ForRM TO BE CONSIDERED IN JUDGING Tue Means oF MAKING OBSERVATIONS . PRACTICE JUDGING . PART III JUDGING HORSES Tre INDIVIDUAL Tur Types and CLASSES Tue Breeps oF Horses. THe MULE PART IV JUDGING CATTLE Tue TYPeEs Tue BrReEpDs or CATTLE ix Digitized by Microsoft® PAGE 27 31 60 64 93 113 147 168 175 217 x CONTENTS PART V CHAPTER XII. Tue Tyres or SHEEP . ‘ ' < XIV. Tue Brerps or SHEEP $ ‘ 2 PART VI XV. Tue Types or Swine . ; ‘ ~~. Gb Sea eee Expresser Coach Horse--~~ Park Horse-__ Cob Se --------- Runabout Roadster---~~ { Trotter epost | Pacer J. Work Horse Division re a’ Il. Heavy Harness Division bp) Ade oT III. Light Harness Division ——— Race Horse (Runner) Gaited Walk-trot-canter Hunter Combination Under 46 inches (Shetland) 11-2 to 14-2 Polo Pony IV. Saddle Division abe |SOOne V. Pony Division | aa Worx Horst Division The work horse division includes drafters, loggers, chunks and expressers. 146. The drafter. — The truest exponent of the power type already described. There is some distinction to be made, however, between the market draft gelding (Fig. 54) and the extreme of the power type. In considering the essential features of power, height isof much less importance than weight and station, but in the selection of draft geld- ings height is more important. The draft horse market is ruled by buyers who make the appearance of their teams Digitized by Microsoft® 126 LIVE-STOCK JUDGING on the city streets a feature of their advertising policy, and in establishing the top of the market for draft horses they have more in view than simply horse power. Al- Fie. 54.— A pair of heavy draft geldings. though somewhat contrary to power, the object of appear- ance is better served by horses which have more stature than the strict power type permits of. Otherwise, when Digitized by Microsoft® 127 THE TYPES AND CLASSES ‘syunyd jo ared YW — "Gg ‘DIq Digitized by Microsoft® 128 LIVE-STOCK JUDGING put to the large trucks and vans, the low-down horse will appear squatty, and the effect of the entire equipage will be marred. Drafters are worked singly, in pairs, threes, fours and sixes. 147. The logger. — Briefly, a draft horse minus quality, being coarse, unsymmetrical, low bred or badly enough blemished to be disqualified for the city trade, and taken for service in the woods where power only counts. 148. The chunk. — A drafter minus scale, being the extreme of draft form as indicated by his name, but under weight, usually ranging from 1200 to 1500 pounds (Fig. 55). He is handier for the rough work of farmers and contractors and the more rapid hauling that is required in the delivery service of breweries and such concerns than the typical drafter. 149.. The expresser. — A rapid draft horse, capable of Fic. 56.— A pair of expressers. Digitized by Microsoft® THE TYPES AND CLASSES 129 doing his work at the trot. He is on the line between the work horse and the heavy harness horse divisions so far as his makeup is concerned, embracing some of the size . and substance of the draft horse with more of the shape and finish of the heavy harness horse (Fig. 56). Expressers vary in weight from 1250 to 1500 pounds: and are some- times subclassified into light and heavy delivery. 150. The feeder.— Any thin horse bought for the purpose of fattening may be properly termed a feeder, but as this practice is limited to horses in the work division, the typical feeder belongs to the draft class or one of its subclasses. Heavy Harness Division These horses conform to the show type and include the coach horse, the park horse, the cob and the runabout horse. 161. The coach horse. — A horse of sufficient size and substance to pull a brougham or road coach (Fig. 57), yet possessing enough quality, style and action to make a good appearance. Twelve hundred pounds weight, sixteen hands height, is standard size. They are required to make a good show while going about an eight-mile pace, and be well enough mannered to go anywhere through city traffic or stand in pose for long waits. Coach horses are put to the brougham, laudau or, as wheelers especially, to the park drag or road coach, singly, in pairs, unicorn (three), four, or five when cock horse is used. 152. The park horse is the most typical representative of the show type. He should be able to go, flashily, a: pace of twelve miles an hour with a most extravagant flexion of knees and hocks. Park horses are driven singly, in pairs and fours, put to the gig, the Sayler wagon, demi- K Digitized by Microsoft® 130 LIVE-STOCK JUDGING Digitized by Microsoft® ” of coach horses. Fic. 57. — A “four 131 THE TYPES AND CLASSES ‘uojgeyd sorpey 0} oreul yIed YW — “ge “OT Digitized by Microsoft® 132 LIVE-STOCK JUDGING mail, Stanhope, spider or George IV phaéton (Fig. 58), park drag and Victoria, owners to drive, usually, in all but the last instance. They are classified by height. 153. The cob is best described as a big, little, ride or drive, horse. He exemplifies the close, full-made form and high action of the show type, but has unusual bone and muscular development in his comparatively short legs. The typical cob is so extremely close and full made that the term cobby is used to denote such a form. The cob is intermediate between the heavy harness and pony divisions. 154. The runabout horse. — The nature of his service is indicated by the name of the vehicle to which he is put, and handiness is his most essential feature. To this end he should be small, not over 15 hands 1 inch, as a rule, and combine some of the step of the road horse with some of the shape and action of the park horse, although extreme action is not typical of this class. Runabout horses should stand without hitching, back readily, and display the best of manners at all times (Fig. 59). This horse may be considered intermediate between the heavy harness and the light harness divisions. Licgut Harness DIvIsion This division consists of roadsters and speed horses, the latter of which may be either trotters or pacers. 165. The roadster (Fig. 60) typifies the trotter described under the speed type, but is required, in addition, to be of good size and conformation and to have somestyle, asmooth gait, even though not possessed of extreme speed, and the best of manners. Pacers are not generally recognized in road classes on account of the fact that they pull a wagon unsteadily over any but the best of going, their side motion Digitized by Microsoft® 133 THE TYPES AND CLASSES ‘yNO pouiny A[}OoII00 eeu yNoqvuNI W — °6g “DIT Digitized by Microsoft® 134 LIVE-STOCK JUDGING Digitized by Microsoft® Fig. 60.— A pair of roadsters. THE TYPES AND CLASSES 135 is considered unsightly, and they are too susceptible, in their gait, to the various kinds of footing. 156. The speed horse may be either a trotter or a pacer possessed of sufficient speed, stamina and gameness, to render him a successful race horse. Unfortunately speed performance alone is about all that counts, although the better class of speed horses conform very closely to the road horse just described, possessing extreme speed in addition. Road horses are hitched singly or in pairs to the Ameri- can road wagon, while speed horses are hooked to sulkies or speed wagons, depending upon whether or not amateur rules obtain. SapDLE Horse Division The saddle horse division embraces the race horse or runner, the gaited saddle horse, the walk-trot-canter saddle horse, the hunter and the combination horse. 157. The race horse is of most extreme speed type, but is used exclusively under saddle. He is a natural galloper, having a wonderful reach and length of jump at the run, but a low, pointing stride at the trot. Running races are conducted on the flat or over the jumps of the steeple-chase course, some horses showing a natural apti- tude for the jumps, whereas others cannot even be schooled to take them successfully. Runners are handicapped by the weight which they are required to carry. 168. The gaited saddle horse (Fig. 61). — Since instinct to go certain gaits is hereditary, and only those horses which instinctively go certain gaits can be schooled to a satis- factory performance at them, the majority of gaited saddle horses are Saddle bred, and conform to the description of the Saddle-bred horse given elsewhere. Performance, the Digitized by Microsoft® 136 LIVE-STOCK JUDGING basis upon which they are classified, requires them to go at least five gaits, 7.e. the walk; either the running walk, Fic. 61.— A gaited saddle horse. fox trot or stepping pace; the trot; the rack; and the canter. See pages 99-107. They carry full mane and tail and represent the southern and western idea of a saddle horse. 169. The walk-trot-canter saddle horse. — This class may be subdivided into the American or Saddle bred and the English or Thoroughbred saddle types (Fig. 62). The Digitized by Microsoft® THE TYPES AND CLASSES 187 former is distinguished from the gaited saddle horse only by the fact that he either has not been schooled or is not permitted to go more than the three gaits and is usually Fig. 62. — A walk-trot-canter mare. docked and has his mane pulled. The Thoroughbred type (Fig. 63), representing the English idea, is a well-shaped, good-headed Thoroughbred that is not characterized by the usual pointy trot, but can trot in the collected, springy, weight carrying way that is required of the saddle horse. They are usually undocked but have their manes hogged. Digitized by Microsoft® 138 LIVE-STOCK JUDGING Fic. 63.— The Thoroughbred type of walk-trot-canter saddle horse. ‘ 160. The hunter.— This horse is required to carry weight cross country after fox hounds, which necessitates his jumping safely any obstacle likely to be encountered in a cross-country run, having stamina sufficient to stay with the pack as long as they run and to be able to gallop fast enough to follow the hounds. He must have a good head to keep a steady hunting clip and be at all times under the complete control of his rider. The hunter is a weight carrying saddle horse in the extreme sense of the term, having strong, well-developed shoulders and withers, muscular quarters and ample bone. Size Digitized by Microsoft® THE TYPES AND CLASSES 139 is sought as being conducive to safety; the regulation fence is lower for a sixteen-hand horse than for one of only fifteen hands’ height; furthermore, in case the horse blunders, the momentum of his weight will allow him to break through the obstacle, whereas the lighter horse Fia. 64.— A light weight hunter. would probably trip and come down. Then, other things being equal, the bigger horse is up to more weight, and many people who ride to hounds are following the sport to keep down avoirdupois. Hunters are classified on the basis of weight to which they are up, as light weight (Fig. 64), 135 to 165 pounds, middle weight, 165 pounds to Digitized by Microsoft® 140 LIVE-STOCK JUDGING 190 pounds, and heavy weight (Fig. 65), 190 pounds or over. They are also classified as qualified or green, de- pending upon whether or not they have hunted one season with a pack recognized by the United Hunts and Steeple Chase Association. Fic. 65.— A heavy weight hunter. 161. The combination horse.— Nearly all saddle horses are broken to go in harness and many harness horses may be ridden, but in either case they do much better at the one performance or the other. There is, however, a horse of which equally satisfactory perform- ance is expected, whether under saddle or in harness, and Digitized by Microsoft® THE TYPES AND CLASSES 141 he is therefore termed a ride-and-drive or combination horse. Although it is customary, for convenience’ sake, to show combination horses in harness first, he is more typi- cally a saddle horse going well in harness than a harness horse that is capable of giving a good ride. The combina- tion horse is distinguished from the saddle horse proper by being of a somewhat more harnessy form with more speed at the trot. Under saddle he may go either three or five gaits, the former usually being shown in heavy harness and the latter in light harness. Classes for ‘model’? horses and for ‘ fine”? harness horses are in the catalogs of most southern shows. They both favor the Saddle-bred horse. 162. The model horse. — These horses are judged on conformation and quality only, performance not being considered, and classes for them constitute a most effective means of promoting uniformity of type and individual excellence. 163. The fine harness horses are, in a sense, model horses in harness, the ideal being a horse of extreme refine- ment and superior conformation, having neither speed nor great action but going, most attractively, a ten or twelve mile pace. Pony DIvision There is an increasing tendency, so far as the shows are concerned, to disregard any common pony type, but to differentiate between ponies on their conformity to either harness or saddle standards, the same as is done in horse classes. In a general way any equine under fourteen hands two inches is a pony, but it is not so at the shows. The classifications usually call for ponies under 46 inches, entries being usually, but not necessarily, of Shetland Digitized by Microsoft® 142 LIVE-STOCK JUDGING breeding and type (Figs. 66 and 67) ; ponies eleven hands two inches and not exceeding fourteen hands two inches, this class being frequently subdivided at thirteen hands Fic. 66.— A 42 inch harness pony. (Figs. 68 and 69); and polo ponies (Fig. 70). There are both harness and saddle classes for ponies of each of the first two specifications, and the same ponies may show, and even win, in both, but the line is being more sharply drawn between the harness and the saddle pony types. The heavy harness standard is adhered to in judging harness ponies, while in saddle classes both miniature walk-trot-canter and hunter types are considered. 164. Ponies not exceeding forty-six inches. — These are children’s ponies in every sense of the word, dis- Digitized by Microsoft® THE TYPES AND CLASSES 143 position and manners being absolutely essential to quali- fication for this class. That is one reason why Shetlands predominate. 165. Ponies eleven hands two inches, and not exceeding fourteen hands two inches. Ponies of this class are re- garded as little horses best adapted to the use of youths ‘ Be: Fic. 67. — An 114 hand saddle pony. and misses who may have graduated from their Shetlands. ‘They are either miniature heavy harness or saddle horses, as noted above. Digitized by Microsoft® LIVE-STOCK JUDGING 144 *Auod ssouley puvy 2e1 V—'s9 ‘oly Digitized by Microsoft® THE TYPES AND CLASSES 145 166. Polo ponies. — The polo pony usually stands close to the fourteen hands two inch standard, is of race horse or hunter type, up to weight, handy, fast and clever in order that he may fully qualify for the intricate perform- ance incident to the game. Fig. 69. — A 13 hand saddle pony. Digitized by Microsoft® 146 LIVE-STOCK JUDGING Lo yy Fre. 70.— A polo pony. Digitized by Microsoft® CHAPTER IX THE BREEDS OF HORSES THE breeds of horses may be classified, according to the market classes, to the types of which their representations conform, as follows: Percheron Hackney Belgian Heavy Harness ; French Coach Draft { Clydesdale German Coach Shire Suffolk Light Harness — American Standardbred Thoroughbred paddle { American Saddle Horse Shetland Pony ; Welsh Hackney 167. The Percheron. — The typical Percheron (Fig. 71) is distinguished from the representatives of the other draft breeds by characters which can be attributed, primarily, to the hot blood in the breed’s foundation and to the fact that these horses were originally bred for rapid draft service. Percherons do not possess the scale and sub- stance of the Shire, the extremely drafty form of the Belgian, the broad, flat, straight hocks, sloping pasterns and accurate way of going of the Clydesdale, nor the usual good rib and the uniform coloring of the Suffolk. They 147 Digitized by Microsoft® 148 LIVE-STOCK JUDGING average of medium draft weight, stand over considerable ground for a draft horse, have a somewhat toppy general appearance, and a form that has been most appropriately described as of ‘‘a flowing, rounded contour indicative of Fie. 71.— A Percheron stallion. promptitude of movement as well as strength’! instead of square and blocky. They possess more general refine- ment, a better proportioned and more breedy head, and better texture of blue hoof than horses of any other draft breed. They also reflect their Oriental ancestry in an 1 Johnstone’s ‘‘ The Horse Book.”’ Digitized by Microsoft® THE BREEDS OF HORSES 149 active, somewhat nervous temperament and go with unusual snap and dash. Gray is the most typical color, though blacks have been most common, and bays, browns and chestnuts occur but are not favored. In brief the Percheron is a rapid draft horse of a cold and hot blood origin which has had his weight brought up to Fic. 72.— A Belgian stallion. modern draft requirements by his breeders resorting to stronger infusions of cold blood, but selecting to retain the activity and refinement of the original to as great an ex- tent as the law of correlation would permit of. 168. The Belgian. — The Belgian (Fig. 72) is the most uniformly low down and wide out of any of the draft breeds Digitized by Microsoft® 150 LIVE-STOCK JUDGING and is surpassed in weight only by the Shire. He is ex- tremely compactly put together with square, massive ends and a short, wide and deep middle, characters with which there are too frequently correlated a short, thick, heavy- crested neck and short, straight, stubby pasterns. The head is of medium length, broad and deep and strong in Fic. 73. — A Clydesdale stallion. the jowl, eyes not sufficiently large or prominent and ears set too low sometimes. His short legs are heavily muscled in the forearm and the gaskin, although the bone is often not of the best quality nor the feet as large and round as the size of the horse requires. Belgians, while essentially cold in their make-up are good movers, es- Digitized by Microsoft® THE BREEDS OF IIORSES 151 pecially at the trot. Roan, chestnut, bay and brown are the prevailing colors, although black and gray occur. 169. The Clydesdale.— The Clydesdale (Fig. 73) is distinguished by a mechanical perfection in locomotory apparatus which is not generally equaled by representa- [ee 7) foie Fic. 74. — A Shire stallion. tives of other draft breeds. The set of the legs, the slope of the pasterns, the quality of the bone, combined, as it is, with ample substance, and the straight, free, springy, yet powerful stride are most characteristic of this breed. However, such a stride is impossible in a horse of Digitized by Microsoft® 152 LIVE-STOCK JUDGING extreme draft form, consequently the typical Clydesdale is a more upstanding and correspondingly longer, narrower and shallower bodied individual than the representatives of the other draft breeds. This is comparatively speaking, however, as the Clydesdale is in every respect a draft horse, and his stamp has some things to commend it over the other extreme, which is the only type recognized by some draft horse judges. The Clydesdale has length of neck and slope of shoulders which fit a collar admirably, and which with their long, level croup constitute two ends of a very good top line, provided the back is not too low, as is some- times the case. Clydesdale colors are bay and brown most commonly with a profusion of white markings; black and gray are not rare. 170. The Shire (Fig. 74).— Bulk and bone are the two features which characterize the Shire most. They are the result of selection to the Englishman’s ideal of a draft horse, backed up by an environment in Lincolnshire and Cam- bridgeshire, England, where they were bred, which is most conducive to just such a structure as the breeders strive to attain. His great scale and substance, with his form, are most impressive of draftiness. Yet with all there is a grossness that is suggestive of a low grade of material in his construction. The head is large, especially long, with the face line inclined to be Roman, and the counte- nance expressing a sluggish temperament. The hair coat is luxuriant, the mane and tail being, especially heavy and feather abundant with oftentimes vestiges of the mustache and tufts at knees and the points of the hocks by which the old Flanders horse was characterized. There is a wide range of colors in the Shire, bay, brown, and black being most common, gray and chestnut not unusual and roans occasional, all considerably marked Digitized by Microsoft® THE BREEDS OF HORSES 153 with white. The way of going of a Shire is that of a great horse. He moves slowly, almost ponderously, with a lack of freedom in his stride, but there is power in the movement. Straight shoulders and pasterns, flat, shelly Fig. 75. — A Suffolk stallion. feet, a sluggish temperament, and a stilty stride are features which Shire breeders seek to improve. 171. The Suffolk.— Having been developed chiefly Digitized by Microsoft® 154 LIVE-STOCK JUDGING within the confines of one county, descending exclusively from an individual foundation sire, and having been bred primarily for agricultural purposes, this breed is of excep- tionally uniform type (Fig. 75). The most striking features are the invariable chestnut color and the ‘‘punch”’ form, i.e. a low set, full, round, compact, massive body. They have fairly fine, intelligent heads, rather full crested necks, corresponding to their ample bodies, and clean legs, devoid of feather. All shades of chestnut are encountered ; flaxen manes and tails are not unusual but white markings are. Suffolks, while they never have been regarded as a heavy draft breed, are quite frequently not up to draft weight. The punch bodies and clean legs are sometimes overdone, giving the effect of too fine bone under a large superstruc- ture. 172. The Hackney.— The antecedents of modern Hackneys were a race of stoutly made trotters possessed of the stamina requisite to the performance of seventeen miles per hour, and they were up to any weight. They represented a Thoroughbred top cross on a common base, the trotting proclivities, in this instance, being alleged to come from the Friesland trotter blood in the dams. This stock was later made the basis of selection to harness requirements, and so faithfully were selec- tions made and requirements met that the Hackney is to-day the heavy harness horse par excellence. The typical representative (Fig. 76) was formerly a low set horse, very close and full made, and therefore weighing more than his height would indicate. Greater favor is now expressed for a more upstanding, finer individual. However, Hackneys rarely exceed 15-3 in height. The form is harnessy in the extreme, being especially rotund, the head Digitized by Microsoft® THE BREEDS OF HORSES 155 well proportioned, with a straight face line, a deep jowl, a neck of fair length and well crested, an especially round rib, smooth level croup, full muscular quarters and ample bone. Chestnut color with white markings all around is the rule, although bays and browns are common. The Fic. 76.— A Hackney stallion. way of going of the Hackney is characteristic. He is naturally disposed to be proud and stylish and goes with a degree of action that is unexcelled, hocks especially being sharply flexed. There being no discrimination in the studbook between full-sized Hackneys and ponies, the line between them is not sharply drawn. Mares of some size are mated with Digitized by Microsoft® 156 LIVE-STOCK JUDGING pony stallions and vice versa, with the results that there are many undersized individuals, over the pony limit, yet too small to be acceptable as horses. The naturally full, well-crested neck shows a tendency to be too strong in some cases, the thick throttle compressing the larynx Fig. 77. — A French Coach stallion. when flexed, as it is when the horse is driven. Hackneys are essentially high steppers and some do not go on in their stride but tramp too much in the same place. Stamina, also, has not been sought nor required in the performance for which the Hackney is best qualified. Digitized by Microsoft® THE BREEDS OF HORSES 157 They should not, however, appear soft.. Height of stride increases concussion, but that is not sufficient excuse for some Hackneys pounding as they do, nor should their action be labored, but airy. 173. The French Coach (Fig. 77). — Demi-sang or half blooded to begin with and having been bred for cavalry service primarily, the French Coach horse is not as readily distinguishable as the other heavy harness breeds in which the type is more uniform. The most approved individuals of this breed are about sixteen hands high, and weigh from 1200 to 1400 pounds; are rather upstanding, suffi- ciently close and full made to be of true harness form, yet manifesting no suggestion of draftiness. They should reflect their proximate Thoroughbred ancestry by their refined heads and necks and the texture of bone and hoof in their legs and feet. Hard, solid colors prevail, although one or two white points, though rarely more, are common. They move with a creditable show of both pace and action. In addition to the rather general lack of uniformity of type there are many individuals of this breed that display too much of the cold character of their original maternal ancestry. Others, which give much promise standing still, are most indifferent actors, and even among those which go well there is a tendency to do it all in front, failing to follow with a balanced action of hocks. 174. The German Coach (Fig.78). — Tap rooted in the region to which the Flemish horse was indigenous and bred primarily for the mounting of the heavy, fully equipped German trooper, size and substance predominate in this breed. They stand full sixteen hands or more and some weigh fifteen hundred pounds, being the largest of the heavy harness breeds. Size and substance, without the introduc- tion of any draft character, and hard, solid colors, more Digitized by Microsoft® 158 LIVE-STOCK JUDGING uniformly than in any other breed, are the characters by which German Coachers are distinguished from represent- atives of the other heavy harness breeds. There is a marked tendency for them to be gross and lymphatic. A drafty form, coarse head and neck, rough Fig. 78.— A German Coach stallion. joints, a sluggish disposition and inability to step either high or reasonably fast are features which judges of this breed of horses should discriminate against. 175. The Standardbred. — Created at the instance of Digitized by Microsoft® THE BREEDS OF HORSES 159 the American road driver who first sought harness speed, bred from a composite foundation, in which the Thorough- bred top cross figured most conspicuously, the base con- sisting of common bred mares which had shown an aptitude to trot, due, perhaps, to the blood of the Dutch trotter, this horse has been bred to a standard of speed perform- Fic. 79.— A Standardbred stallion. ance. As a result, the type is not uniform, although the extreme speed performance has been attained in a wonder- ful degree and with extraordinary regularity. Standard- breds (Fig. 79) range in height from pony stature to sixteen hands and in weight from 800 to 1200 pounds or over, the most approved size being about 15-3 and 1100 pounds. They conform to the general speed type, modified in those Digitized by Microsoft® 160 LIVE-STOCK JUDGING special features which distinguish trotter and pacer from runner and jumper, 7.e. a lower forehand, a longer, more sloping croup, greater relative length from elbow to knee, and from hip to hock, resulting in the hocks being set farther back, and necessitating a more abrupt deviation of the hind legs downward and forward to the ground. The head of the Standardbred is of good size, not espe- cially fine, but clean cut, the neck of medium length, lean and straight. The way of going is most characteristic. Whether at trot or pace the gait is distinguished by the length and rapidity of the individual strides, and the level, true, frictionless manner in which they are executed. Furthermore, the instinct to trot is well marked. Colors are not at all uniform although bays predominate. Undersized and ill shaped individuals with ewe necks, goose rumps, bent or rounded hocks and tied-in cannons are too common. 176. The Thoroughbred. — As indicated by the name, this is the purest breed of horses, except the Oriental, from which they are derived. They were the first to be im- proved and the first for which pedigree records were kept and a stud-book established. They also have been bred for about two and one half centuries with running speed as the sole consideration. The typical Thoroughbred is characterized, therefore, by the strongest evidence of breed- ing and refinement, together with a racy form and tem- perament. The most representative individuals (Fig. 80) . stand near sixteen hands, and weigh 1000 to 1100 pounds. They are rangy, with that length of legs, body and neck which is conducive to a long stride. They conform strictly to the speed form, in fact, are the truest exponents of the speed type, distinguished from the trotter and pacer by greater range, better development of the forehand, more Digitized by Microsoft® THE BREEDS OF HORSES 161 level croup, thicker thighs, less proportionate length from hip to hock, and therefore a straighter hind leg, longer, more sloping pasterns, a smaller foot of finer texture, finer bone, and a predisposition to stand over at the knee. The head is the smallest and best proportioned, with features and lineaments most sharply defined; the neck long, slender, Fic. 80.— A Thoroughbred stallion. and especially well cut out at the juncture with the head, which it carries well forward rather than up; the shoulder longest and most sloping, the withers highest, leanest and most extended. Bay, chestnut and brown with white markings are the most common colors, although black, gray and white were formerly not infrequent and are yet sometimes seen. The way of going of the Thoroughbred M Digitized by Microsoft® 162 LIVE-STOCK JUDGING is very characteristic ; being essentially a galloper, his walk and trot are not as good as that gait at which he excels. He walks indifferently and trots with a low, pointing stride in front and a dragging of hocks. At the gallop, how- ever, it seems as though his whole makeup were designed with that end in view, each part acting codrdinately with the others to make a perfect gallop. : The ranginess of the speed form is sometimes overdone in the Thoroughbred, rendering him weedy (too long-legged and light-bodied). There is also a tendency, in some in- dividuals, to be too fine in bone and too small, especially when measured up to the present standard. Quite commonly they are too ‘hot’? in temperament and erratic in disposition. Judges of Thoroughbreds usually distinguish between the race horse and the hunter and saddle horse, especially when they are concerned as sires. 177. The American Saddle Horse. — This is a Thorough- bred derivative, rendered especially adaptable to the pur- pose for which bred by the ambling instinct contributed by the “native ’’ mares with which the foundation Thorough- breds were mated. Since their foundation, Saddle horses have been selected to a model, as well as a performance, standard. They may be distinguished by the following characters (Fig. 81) ; an upstanding horse of most symmet- rical and beautifully molded form, a well-proportioned, blood-like head, the features of which are most clearly de- fined, an intelligent countenance, and an exceptionally long, shapely and supple neck, on which the head is set in a lofty, graceful manner. The two ends are the most characteristic parts of the Saddle-bred horse, the long, level croup and unusually high set and proudly carried tail balancing the lofty carriage of head, in compliance with Digitized by Microsoft® THE BREEDS OF HORSES 163 the Kentuckian’s idea of ‘“ Head up and tail a-risin’.””, An extreme degree of quality, finish and style, with a rich bay, brown, chestnut or black color, usually moderately and evenly marked with white, complete a beautiful picture horse. The way of going was formerly distinguished by Fic. 81.— An American Saddle stallion. the rack, but with the increasing favor shown the walk- trot-canter horse the rack has been omitted in many representatives of this breed. The trot is quite frequently marked by more action than is usually required of saddle horses, and is, in fact, well suited to harness performance. The highest class Saddle-bred horse is a show horse in every sense of the word, whether under saddle or in harness. Digitized by Microsoft® 164 LIVE-STOCK JUDGING So much has been made of the two ends of the Saddle horse that they are sometimes deficient in the middle, being both low in the back and short in the rib, while the quality by which they are characterized may be had at such a sacrifice of substance as to render them too fine. Fie. §2.— A Shetland stallion. The model and show idea may be allowed to detract from serviceability. Too light, washy colors are sometimes encountered. 178. The Shetland. — This is the smallest of the equine breeds, a standard of 42 inches and a limit of 46 inches, in excess of which they cannot quality for registration, hav- ing been established (Fig. 82). Shetland ponies are used to pack peat, the universal fuel used by the native crofters Digitized by Microsoft® THE BREEDS OF HORSES 165 of the Shetland Islands, and they frequently carry loads of 140 pounds. They were first introduced into Great Britain for service in the mines to get the coal out of the Fig. 83.— A Welsh pony stallion. shallow veins, where horses and mules could not go. The child’s pony idea is claimed to have originated in this country. For these reasons it is not difficult to account for the variance in type from the British and the American Digitized by Microsoft® 166 LIVE-STOCK JUDGING points of view. The old country type is naturally a pony of power,—a draft horse in miniature— while the American demand is for a pony of less blocky form, with a finer head and neck, a better shape, especially in forehand and hindquarters, and more step. The natural stride is short and pointing, any great display of action usually being due to weighting, which is often excessive. Shetland color is most typically a cinnamon brown or black, al- though piebalds, skewbalds, bays, chestnuts and even odd colors, as dun and mouse color, are encountered. Breeders generally prefer the hard, solid colors, while the broken colors are most popular with the buyers of ponies for children’s use. Coarse heads, thick necks, round, pudgy middles, steep croups, light thighs and crooked legs are too common. This pony’s greatest asset is his docility ; therefore any manifestation of ill temper should be seriously discriminated against. 179. The Welsh. — Derived from a hardy race of ponies native to the Welsh mountains, this breed has been im- proved in shape and way of going, partly by means of Hackney crosses, till they are very typical heavy harness horses in miniature (Fig. 83). They range in height from the Shetland limit of 11 hands.2 inches to the pony limit of 14 hands 2 inches. The foreign Welsh Pony and Cob Stud-book extends its classification to include, as cobs, horses of Welsh breeding which stand as high as 15 hands 2 inches. The classification follows: A. Ponies not exceeding 12 hands 2 inches. B. Ponies 12 hands 2 inches to 13 hands 2 inches. C. Ponies 13 hands 2 inches to 14 hands 2 inches. D. Ponies 14 hands 2 inches to 15 hands 2 inches. Digitized by Microsoft® THE BREEDS OF HORSES 167 Welsh ponies should be considered more in the nature of little horses than as children’s playmates, like the Shetlands. Some go high and others can step quite fast, while all have extraordinary stamina. Bay and brown Fie. 84.— A Hackney pony stallion. are the most common colors, though chestnut, gray and roan are frequently seen. There is not sufficient attention paid to form in the breeding of most ponies and some Welsh are coarse and ill shaped. 180. The Hackney Pony. — This is simply a Hackney under 14 hands 2 inches, with all of the breed charac- teristics accentuated (Fig. 84). Digitized by Microsoft® CHAPTER X THE MULE THE mule is the equine hybrid between the male ass, Equus assinus, and the mare, Equus caballus. Although ““with no pride of ancestry, no hope of posterity,’’ as the Missourian has well said, and therefore eliminated from the scope of this work in so far as selection in breeding is concerned, there is ample justification, if little precedent, for including the mule in this discussion. He rules supreme in the field of the work horse in the South, while in some other agricultural districts he is depended upon for the farm work, and his use in the cities is considerable. It is important for those who use mules, as well as those who purchase them, to know what mule excellence consists of. Mules have been variously classed, in accordance with the nature of the work to which they are put, but there are essentially but two types, draft and plantation. 181. The draft mule. — These mules are used for power service chiefly outside the cities or at least off the city streets. Mules pull more by their muscular strength and steady, persistent effort than by virtue of their weight, and are especially handy and sure footed in rough and try- ing places. They “push” rather than “ lift” their load. For this reason, as well as on account of the small circum- ference of their feet: and comparatively less weight, they are not as satisfactory on paved city streets as horses. 168 Digitized by Microsoft® THE MULE 169 The draft mule (Fig. 85) weighs 1200 to 1250 pounds and stands fifteen hands three inches to seventeen hands, a mule being taller in proportion to his weight than a horse. Fic. 85. — A draft mule. Obrecht! shows one weighing 1900 pounds and standing eighteen hands two inches. This mule conforms to the draft horse type in being low set, broad, deep, compact, massive and big-boned, with quality manifested particu- larly in smoothness and a straight, strong way of going. Mules of the draft type are classified as drafters and miners. Drafter is the largest representative of this type, best 1Bulletin No. 122, Illinois Experiment Station. Digitized by Microsoft® 170 LIVE-STOCK JUDGING adapted to heavy work, as on the streets of Southern cities, city contractors’ operations, railroad grades, and in lumber camps. Miner is characterized by being more blocky and rugged with most power in least stature. They range in height from the twelve hand pitter for working in low chambers to the sixteen hand mule for work at the surface. Their weights vary, accordingly, from 600 to 1300 pounds. 182. The plantation mule.— The requirements of the plantation mule are to walk fast, endure the hard work of Fig. 86. — A plantation mule. Digitized by Microsoft® THE MULE 171 the soft ground through the heat of the day and be sure- footed, so as not to tramp plants in cultivating. The mule for this service is more rangy and snappy than the draft mule, characters derived from more hot blood in the dams and therefore associated with less size and substance in the mules. Representatives of this type (Fig. 86) weigh from 950 to 1200 pounds and stand fourteen hands two inches to sixteen hands two inchés. They are built more on the rapid draft order, conforming somewhat to the shape of an express horse, and should have especially good legs and feet, a high degree of refinement, an active, nervous temperament and be straight, free, snappy movers. Mules of the plantation type are classified as sugar, cotton and farm. The sugar mule is for the use of the Southern planter. He is the best representative of this type, rangy, smooth, with great quality and breediness, yet ample bone. The cotton mule is a smaller, somewhat plainer planta- tion mule of the same general type as the sugar mule. The farm mule class comprises the poorer grades of the other two classes, or thin mules that might feed into either of the other classes which are purchased by the farm trade. Mare mules are usually preferred as being smoother, better shaped and easier keepers. Seal brown is the color most desired, then bay, chestnut and gray. Digitized by Microsoft® Digitized by Microsoft® PART IV JUDGING CATTLE Digitized by Microsoft® Digitized by Microsoft® CHAPTER XI THE TYPES 183. The block group. — Preliminary to the considera- tion of beef cattle, those features characteristic of all the block group, namely, beef cattle, mutton sheep and fat hogs, in common, may be disposed of. All vertebrates are possessed of a muscular system mounted upon a skeleton foundation which serves the purpose of locomotion or any other motion of which the animal is capable. Under feral conditions animals resort to movements of various kinds for their sustenance and their protection. The husbandman has in this instance, as in many others, perverted a natural function into other lines more useful to him, and this muscular system which was furnished the animal as a means of moving, living and having its being becomes the source of one of man’s most concentrated, nutritious and digestible foods. 184. Meat, although it may mean any food, is gen- erally understood to be a portion of the animal’s body composed chiefly of muscle, the connective tissue by which it is supported, the fatty tissue by which it is enveloped and interspersed, and the section of the skeleton upon which it is mounted. The animal from which the meat is secured gives to it its specific nature, as beef, mutton, or pork. Meat, however, is a carcass term and is not ap- plied to the tissue mentioned in the living animal. The synonymous term, having reference to the animal rather 175 Digitized by Microsoft® 176 LIVE-STOCK JUDGING than to the carcass, is flesh. Yet there should be dis- crimination in the use of this term. To speak of eating the flesh of animals implies a meaning identical with meat, but reference to the natural flesh or the thick flesh, of feeder steers, for instance, includes the muscle only, with- out the fat, and therein lies the distinction. Whereas the muscle that is most efficient for movement is of such firm texture and so devoid of any fat as to render it tough, the chief feature of the muscle which constitutes the desirable lean of meat is just the reverse. The function of meat-producing animals is the conver- sion of common foodstuffs, in a form not available to man, into a concentrated, palatable, easily digested form of protein and fat. The profit returned by them is divided between the breeder who produces them, the feeder who finishes them, the butcher or packer who dresses and wholesales their carcasses, and the retailer who purveys them to the consumers, their ultimate end. It is rare, except in the case of production for limited farm or home use, that one and the same individual is concerned with each step. 185. The breeder’s, the feeder’s and the butcher’s inter- ests in the meat animal. — Success, on the breeder’s part, consists in producing an animal that is a satisfactory butcher prospect acceptable to the feeder. The feeder’s business is to secure, in the shortest feeding period and with the most economic and productive use of food, the most highly finished and satisfactory butcher beast. The butcher’s proposition is to obtain, in the dressed animal, as high a percentage of his gross live weight as possible and to have the maximum amount of the dressed weight carried in those parts of the carcass for which there is greatest demand and the highest price paid. The re- Digitized by Microsoft® THE TYPES 177 tailer, finally, buys ribs and loins of such quality of meat as will secure for him the most generous patronage of those consumers who appreciate and pay for the best meats. Type is therefore the primary consideration of the breeder ; early maturity, feeding and rapid fattening capac- ity, of the feeder ; dressing percentage and distribution of the weight in the carcass, of the butcher ; and quality, of the man who cuts the carcass on the block. . Economy in production is a matter of type, early ma- turity, rapid fattening and dressing percentage. Quality of the product depends upon the breeding, feeding, age and dressing of the animal and the. cutting of the carcass, and consists of texture, color, consistence, distribution and proportion of the fat and lean and the percentage of meat to bone. 186. The block type. — Prime carcasses of meat are produced by immature, unsexed animals, more commonly males, of the block type fed to their optimum degree of ripeness. The block type is characterized by a blocky or rectangular form set on short legs and furnished with thick flesh (Fig. 87). 187. Early maturity. — There is a marked difference in the extent to which individuals will develop in the same period of time. Interest on investment, labor and feed must all be charged against gross receipts to de- termine the net profit returned by any block animal, and these three important profit factors are all reduced in the case of the early maturing animal. 188. Rapid fattening is usually correlated with early maturity but should be distinguished from it. One animal matures rapidly, fattening readily at the same time ; another may mature slowly, then fatten quickly, after once mature; still another may reach maturity promptly, N Digitized by Microsoft® 178 LIVE-STOCK JUDGING but never develop any capacity to fatten. Rapid fatten- ing, like early maturity, means prompt returns and gener- ous margins. 189. Dressing percentage expresses that proportion of the live animal which is hung up after being killed and Fic. 87. — The block type. This steer dressed the International Grand Champion carcass. dressed. The difference between the live weight and the dressed weight represents the offal and a slight shrinkage in chilling. 190. Quality in meat.—So far as the consumer is concerned quality consists of such a fine, delicate texture of the meat as will insure easy mastication, toughness being most suggestive of low quality to the majority of Digitized by Microsoft® THE TYPES 179 meat eaters; also such flavor as will make the meat most palatable, this being of secondary importance to texture as a rule, because flavor may be altered to such an extent in the cooking process. The relative nutritive values of meat figure less in the consumer’s demand and are, therefore, of less concern to the judge. Both texture and flavor are contributed to or indicated by the grain of the lean, the proportion of fat to lean, the distribution of the fat, the color and consistence of both lean' and fat and the moisture and odor of the meat. 191. The grain of the meat involves especially the part of the carcass from which the cut is taken, improving toward the center of the carcass away from the extremi- ties, the coarser cuts being taken from the neck, shoulders, shanks, the small part of the leg and the rump, the loin and rib cuts being finest grained. Old animals, as a rule, have coarser- grained muscle tissue with more connective tissue in it than do younger ones. 192. Marbling. — A generous proportion of fat to lean is de- sirable, since it is impossible to secure, age, or prepare prime meat without fat. The better class of meat animals are all fed to a high finish. Unless there is a fairly thick layer of fat sur- Fic. 88.—The fat cells in- rounding the cuts they rapidly oe al ah vhe deteriorate and dry out before they can be properly aged; while in the roasting pan or broiler the envelope of fat retains the juice of the meat. Digitized by Microsoft® 180 LIVE-STOCK JUDGING As a matter of fact, the so-called juices are not altogether blood and cell protoplasm, but fat. A lean piece of meat will be dry when served. In order to impart, as well as preserve, juiciness in the meat the fat should be dis- tributed though the lean as well as accumulated on the surface of the cuts. Interspersed within and about the bundles of individual muscle fibers (Fig. 88), it constitutes the marbling that is most noticeable in the rib (Fig. 89) and loin cuts of beef, which in addition to furnishing Fig. 89. — The ‘ marbling”’ of meat. juice improves the cooking quality of the meat by con- ducting the heat of the fire uniformly throughout the mass. 193. Color and consistence of fat and lean. — It has been demonstrated that the fat that is most disposed to thus distribute itself instead of accummulating either externally or internally is of a white, not yellow, color, and of a crisp, brittle, not greasy, consistency. Also that the lean most likely to be well marbled is of a clear, deep, red color when cut, neither light red nor bluish, and it has a firm, elastic consistency, neither flabby nor doughy. Digitized by Microsoft® THE TYPES 181 194. Moisture. — Prime meat should just moisten the finger when touched, and should not be slimy. Either immaturity or old age may be responsible for a slimy con- dition, as may also emaciation from any cause. 195. Odor. — Properly dressed meat in a good state of preservation has scarcely any odor. 196. Taste not only depends upon the prime nature of the meat and the manner of preparing and serving it, but upon the care exercised in dressing. A sheep butcher, for instance, will use the utmost care in turning back the pelt so that the wool may not touch the carcass and give it a woolly taste. 197. Proportion of lean to bone.— The amount of the bone in proportion to the weight of the carcass con- cerns the consumer most of all, bone being waste to him, and on this account rough, coarse-boned steers, hogs and ‘sheep are discriminated against all along the line. Refinement of bone is a feature of the general refinement which results from improved breeding and is correlated with quality of the carcass in general and little waste. 198. Influence of breeding. — Feed is prerequisite to fat, but the amount, distribution, color and consistence of the fat as well as the color and consistence of the lean and the shape of the carcass are matters of breeding. For instance, representatives of leading beef and dairy breeds have been fed the same rations under identical con- ditions for equal periods with extremely different results between the individuals of the beef and dairy groups.! This test carried through to the actual cutting of the car- casses demonstrated what has usually been found to be the rule, 7.¢. that the beef-bred animal increases his weight by the formation of fat, while the dairy-bred steer grows 1 Iowa Experiment Station, Bulletin No. 81. Digitized by Microsoft® 182 LIVE-STOCK JUDGING an excess of bone; that the former deposits his fat in, as well as upon, the lean, thus enhancing the actual value of the carcass as well as increasing the dressing percentage, while the latter accumulates an excess of fat about the viscera, organs which, with the exception of the kidney, are removed in dressing, the carcass showing no marbling whatever; that the fat of the beef carcass is of the sort described above, while that of the dairy animal is high colored and buttery, the lean of the former fine grained and of good color, while that of the latter is cross grained and dark colored. Cattle (Bos taurus) are the largest of the domesticated ruminants. They were early domesticated and have served the triple purpose of work, milk and meat in the order named. They are especially adapted to the consumption of large amounts of roughage and are thus conservators of much that would otherwise be wasted. The types of cattle are beef, dairy and dual purpose. BEEF CATTLE The unsexed male or female, of immature age and in prime condition yields the most desirable carcass of beef, — bulls, stags and old females, especially worn-out dairy cows, being utilized chiefly as cured beef or cut up for the lower class trade. 199. Production. — Since the best beef animal is the one which hangs up the most superior carcass, the slaughter test must be kept in view by the beef cattle judge, and the most exacting demands of the consumer patron of the retail butcher should be given due consideration. It seems reasonable that the judge of beef cattle should be a connoisseur of sirloin. Since quality of beef is one Digitized by Microsoft® THE TYPES 183 of the ends sought in the fat steer it is well for the judge to know just what that quality consists of (paragraph 190). The beef steer is, however, required to do more than to satisfy the demands of the beef-eating public; he must return a profit to his butcher, his feeder and his breeder. The factors of quality already considered determine whether or not the carcass will grade as prime and bring the highest price, but there are other factors which fix the other limit of the butcher’s margin of profit that are of equal importance. The butcher pays 8 cents a pound for the live steer which weighs 1200 pounds on foot. He immediately subjects the steer to slaughter and dressing which converts him into two sides of beef and the dressing offal, consisting of hide, head, shins and feet, blood, chest and abdominal viscera and their contents. This, with the shrinkage incident to the loss of moisture in chilling, may amount to from 50 % to 25 % of the live weight of the steer originally purchased. While with modern packing methods every particle of the offal has some value, the aggregate will not amount to as much as its original pur- chase price. Furthermore, there are many pounds of the dressed carcass that must be sold at from 25 % to 50 % less than they cost. Therefore the burden of responsibility for the profit to be yielded by the carcass must rest upon those parts for which a price much in excess of cost can be secured. Quality being equal, the steer that will hang, in dressed sides, the greatest amount of his live weight and that carries the major part of his dressed weight in those regions of the carcass which com- mand the best price, is most profitable. 200. The beef carcass cuts. — The division of the car- cass as it is cut up by the butcher should be anticipated by the judge. These divisions are indicated by the follow- ing diagram (Fig. 90). : Digitized by Microsoft® 1, 2, 3, round; 4, 5, 6, loin; 7, rib; 8, chuck; 9, flank ; 1, hind shank; 2, round, R. & S. off ; 3, rump; 1, 2, 3, Fic. 90. — Beef carcass cuts. 10, 11, plate; 12, shank; 13, suet. 4, 5, loin end; 6, pinbone loin ; 5, 6, flatbone loin; 10, navel; 11, brisket. 4, 5, 6, 9, hindquarter; 7, 8, 10, 11, 12, forequarter; 7, 8, back; 7, 10, piece; 8, 11, 12, Kosher chuck; 8, 10, 11, 12, triangle. a, aitch bone; b, rump bone; c¢, crotch; d, cod; e, chine bones; f, ‘“‘ buttons;” g, skirt; h, breast bone. Illinois Bulletin 147. 184 Digitized by Microsoft® _ THE TYPES 185 After being bled out, the head, hide, extremities and viscera removed, the carcass is split into halves. When chilled until set, each side, herefter a unit in the trade, losing all idenity with its fellow, is cut into fore and hind quarters, division being made between the twelfth and thirteenth ribs. One rib is left on the loin to act as a stay and hold its form in order that it may be better cut. The hindquarter, the more valuable, is divided into loin, rump and round, after having the kidney, with its accumu- lation of suet, and the flank removed. 201. The loin is separated from the rest of the hind- quarter by cutting from the stifle, through the hip joint to the rump. The loin includes both sirloin and porter- house. The sirloin (Fig. 91) is cut forward as far as the Fic. 91.— The sirloin cut. point of the hip or hook bone and is identified, when cut, by the cross section of pelvic bone which it con- tains, the round section of the shaft in the first few cuts and the crescent shaped section of the wing as the margin of the porterhouse is approached. The porter- house (Fig. 92) is cut forward from the point of the hip Digitized by Microsoft® 186 LIVE-STOCK JUDGING or rather backward from the last rib to this point, in the region of the loin proper, and this cut is identified by the “T” bone. This consists of a lumbar vertebra split in Fic. 92.— The porterhouse cut. two, which forms the cross, while the lateral process of the one side constitutes the stem; the tenderloin is con- tained in the lower angle thus formed. 202. The round (Fig. 93) is defined by the cut already made from stifle to hip jot and another from the hip Fic. 93. — The round cut. joint to the point of the buttock or pin bone. There is then left the rump piece, irregular in shape and marked Digitized by Microsoft® THE TYPES 187 by the tail head. The round cuts contain only the trans- verse section of the femur or thigh bone. The best quality of meat is on the inside or the top of the round as it lies on the block. The forequarter is cut into the prime ribs, chuck, neck and plate. 203. The ribs. — The prime ribs (Fig. 94) include the seven ribs counting forward from the loin end of the fore- quarter, which brings the division of the rib and chuck between the fifth and sixthrib. The distance down on the rib at which the limit between prime ribs and plate is fixed depends upon the thickness of flesh on the rib and the size of the carcass. Since rib cuts are high priced and plate cuts are low, the butcher will usually keep as much weight in the ribs as their covering will permit of. Carcasses of steers that were bare on the rib will cut proportionately more plate than those from steers that were thickly fleshed on the rib. The division is usually made ten to thirteen inches from the back bone. 204. The chuck includes the balance of the ribs and the shoulder blade, limited below by continuing through the shoulder joint the cut that divides the prime ribs from the plate. The cross cut ribs and the clod are taken from the chuck at the arm, the remainder of the leg being the shank. The fore part of the plate may be separately designated Fic. 94. — The standing or prime rib cut. Digitized by Microsoft® 188 as the brisket. LIVE-STOCK JUDGING stitutes the neck of the carcass. SCORE CARD What is left in front of the first rib con- 205. BEEF CARCASS Scale of Points General Appearance. Perfect Score 1. Form — compact, well filled out 10 2. Covering -- thick, even, smooth, firm, aie fat 5 3. Kidney fat—in proportion to covering, firm, white, brittle 5 4. Quality — grain ere fine texture, Are bat sfield= ing to pressure; color, red; fat to lean well propor- tioned, marbled; bone, dense, fine 20 Forequarters. 5. Neck —short, neat : Gh aH k 1 6. Chuck — shoulder connec yell covered; ribs, thickly fleshed . : 8 7. Prime ribs — thickly Hesiod, anne well dean, firm, evenly covered with medium thickness of fat; marbled 2 12 8. Plate— light, not coarse : 3 9. Shank— arm, full; bone, fine . 1 Hindquarters. 10. Loin — flesh thick, firm, even; marbled; spine fat of medium thickness , 18 11. Rump — full; evenly fleshed to tail head 5 of 12. Round — full, thick, carried well down; well inter- spersed with fat 10 13. Flank — thick, well filled 2 14. Shank — bone, dense, fine 1 Total 100 206. Relative values of the carcass cuts. — Since the beef steer is a straight business proposition, the most impor- tant thing for the judge to know regarding the carcass cuts Digitized by Microsoft® THE TYPES 189 is their relative values. They rank as follows: the high- est priced cut of the carcass is the loin, the rib cut is valued at from 10 to 20 % less, per pound, than the loin of the same grade; the round at 40 to 50 % less than the rib; the rump is worth a little less than the round; the best grade of chucks sells at about the same price as the rounds; while the plate, the flank, the shank and the neck Fic. 95.— A typical beef steer. sell for less, per pound, than the live weight cost of the steer. Steers dress 50 % to 70 % of their live weight. 207. Dressing percentage. — The dressing percentage of the steer involves type, quality and condition, while the relative weights and values of the different parts of the carcass are determined by type and conformation. 208. Type is fundamental even to conformation in that it is impossible to have a broad, thick loin on a steer Digitized by Microsoft® 190 LIVE-STOCK JUDGING of any but beef type. The type of steer that favors greatest weight in the carcass, least waste and the greatest proportion of weight in the most valuable cuts is that which conforms to a block or rectangle, being low set on short legs, with top and under lines parallel, the square bris- ket and hindquarters outlining a parallelogram in profile, while the broad, flat back and loin and wide ends complete the rectangle (Fig. 95). 209. Conformation of the beef steer. — The head of the beef steer serves as an index to the rest of his make-up and should therefore be the opposite of that of the dairy cow, t.e. short, broad and deep, with a more placid, even lazy expression of countenance; the eyes large, full and clear; the muzzle broad, the nostrils large; the ears of medium size, set high and carried alert; the horns sym- metrical but not coarse, or a sharp, well-defined pole; the neck as short as possible, thick, yet not heavy in the throat, especially full in that region where the neck blends with the shoulder, termed the shoulder vein; the shoulders well laid in, thickly covered, the side of the shoulder being one place that is especially liable to be bare, broad across the top, without being rough or open but so well covered as to be compact and smooth at this point; chine broad and level with a thick covering of mellow flesh, also straight, showing no sag toward its juncture with the loin; ribs well sprung, deep and thickly covered, especially on the fore rib, that region designated as the crops, a round, deep rib also contributing to the heart girth and abdominal capacity; chest deep, full, level on the floor and square at the brisket; loin broad, thick, smooth, no rolls, level, with no sag or tie where it joins the back; flank deep and full, making a straight under line; hips broad, level, smooth and not prominent; Digitized by Microsoft® THE TYPES 191 rump long, broad, level and smooth, showing no coarseness of bone about the tail head and no unevenness of covering, in the nature of patches, about the tail head or pin bones ; thighs broad, thick, and deep, well rounded in appearance from any angle and especially full and low in the region of the inner, lower thigh, known as the twist on account of the rotation of those muscles which takes place when the carcass is hung up by the hamstring, the juncture of the two thighs being referred to as the seam of the twist; the legs short, straight, strong and fine boned. 210. Quality in the steer influences the dressing per- centage by controlling the amount of waste or offal. It also makes a higher grade carcass, quality of hide and hair, for instance, being correlated with quality of lean and fat. Quality is of hide and hair, indicated in a loose, medium thin, pliable, unctuous hide covered with a medium coat of fine, soft, straight hair and determined by handling; of bone, as evidenced in a comparatively small, fine head and horn, smooth shoulders, hooks and pins, small cannons, and clearly defined joints; of flesh, as shown by an even, smooth covering over the back, loin and rib with no rolls or patches of fat and neither too soft nor too hard a feel. Quality is also concerned with general trimness and refinement of the animal throughout, indicative of breeding. 211. Condition has most to do with the weight that is left in the carcass after dressing away the offal. Of course, internal fat increases the amount of waste, but every pound of fat fed into the carcass itself increases the dressed weight and therefore the percentage of live weight, that much. Show animals regularly dress more than ordinary market toppers, chiefly because they are fatter. Condition is ripeness and until the steer has Digitized by Microsoft® LIVE-STOCK JUDGING 192 “9149 poystuy ATYSIY Jo peopreo y —"96 “Oy ene AY 8 NINOS = GZ NOILLISOd: = aut Ele) ALAM Digitized by Microsoft® THE TYPES 193 reached this state he has not attained maximum produc- tion. Condition or ripeness is indicated by a full purse, flank and tongue root, these being the last places at which fat accumulates in the ripening process. 212. Feeder cattle.— The butcher deals with an actuality, the feeder with a prospect, but in order to be successful in his operations the feeder must keep the butcher requirements constantly in view (Fig. 96). The feeder’s profits depend, first of all, upon the production of an acceptable butcher’s beast, but secondarily upon the economy with which this can be accomplished. There is a vast difference in the relative efficiency of individual steers so far as economy in production is concerned. Not all show steers are popular with the packers, but even some which are market toppers are money losers when the cost of production is charged against even the premium price which they bring. 213. Feed lot production. — So far as becoming a bul- lock acceptable to the butcher goes, the feeder steer is the butcher steer minus condition, but in economic pro- duction the feeder introduces a feature that is of no account to the butcher, namely, constitution. Profit in the feed lot requires that the cattle shall be good “ doers,” disposed to consume a full ration, regularly, with no skips or misses due to off-feed periods, and then capable of making full return in gains for each pound of feed.consumed (Fig. 97). In addition, therefore, to being bred right feeders must show evidence of thrift, vigor and growth, with early maturity and capacity to fatten rapidly, yet evenly. Just what the fattening process consists of, as well as what it accomplishes, is also of vital concern to the judge of feeder cattle. It should be understood that the gains in weight shown by cattle on feed represent either an increase in the ro) Digitized by Microsoft® LIVE-STOCK JUDGING ‘on feed.” Fic. 97.— A carload of blue grays Digitized by Microsoft® fat content of the body alone, as in the case of the thin but mature steer, or a growth of bone and muscle tissue in ad- dition to the deposi- tion of fat, as takes place in the imma- turefeeder. Natural flesh is something with which calves are endowed at birth and no amount or character of feeding will result in excess of that endowment. Natural flesh is there- fore a most impor- tant possession of the feeder steer. It is as impossible to feed muscle into a beef steer as to feed butter fat into the milk of a dairy cow. Furnished an ample and proper ration, they will grow to the limit of their natural endowment, but that is all. Fat, on the other hand, THE TYPES 195 will be formed directly in accordance with the amount of a fattening ration fed. 214. The type of the feeder steer (Fig. 98). — Short, broad heads, wide, flat backs, muscular necks and thighs even though thin, sappy hides, full heart girths and lym- phatic dispositions which render the cattle only sufficiently aggressive to get all the ration due them, then disposed to lie down and grunt and grow are the features upon which the selection of feeders is based. It is essential to know the fat steer which is the feeder’s outcome before passing judg- ment upon the thin prospect. 215. Method of inspection. — Beef cattle are first viewed from in front, noting their scale, width and low station, then the size, dimensions, proportions, contour and features of the head. Passing to the side the lines are observed, noting especially any sag in the back, droop of the rump or prominence at the tail head, lack of fullness in either crops or fore flank, trimness of under line, and depth of hind flank ; then the head in profile, the shortness of the neck, fullness of the shoulder vein, thickness and character of the covering over the back and loin, on the outside of the shoulder, in the crops, on the mid rib, and at the juncture of the back and the loin, as determined by handling, and the length, levelness and smoothness of the rump, setting on of the tail and depth and fullness of the hindquarters. From the side the hide is handled just over the back rib and midway down. The rear view covers the width of the animal throughout and especially of the shoulders, back, loin, rump, thighs and twist, and the fullness, depth and closeness in the seam of the latter. The opposite side is observed in the same order as the first. The legs of a fat steer, ready for the slaughter, are of little account. Digitized by Microsoft® LIVE-STOCK JUDGING Digitized by Microsoft® Fic. 98.— A carload of grade Hereford feeders. 1 THE TYPES 197 Feeders are usually picked under conditions that permit. of only a very general inspection. They are often sorted as they are run through the alleys, past the mounted buyer who indicates which of the two pens, accepted or rejected, they are to be allotted to. Dartry CatTTLE The primitive bovine female possessed, in common with all mammals, the capacity to produce milk with which to nurture her young to a self-sustaining age. For this pur- pose she was required to give but a small amount, of ordinary quality, the scant flow of which was maintained by the succulent spring grasses whose growth was incident to the season at which she invariably calved. The modern domesticated dairy cow, on the other hand, has given annually, in record instances, milk equivalent in amount to from 25 to 30 times her own weight, and so rich in fat as to yield more than the equivalent of her weight in butter. Furthermore, she may be made to freshen any month in the year and to maintain the milk flow continuously for a period of years in some instances. Live-stock husbandry offers no more striking example of the development of a natural function by means of generations of selective breeding. 216. Production. — The function of the dairy cow is to furnish, for any ten months in the year, milk in such quan- tity and of such quality as to return a fair margin of profit over the cost of maintenance of the cow herself and the additional expense of her production. 217. Dairy form and function. — The province of the dairy cow can be best understood by considering her as a factory, of which the udder is the essential machine, and in this she stands intermediate between the grain bins Digitized by Microsoft® 198 LIVE-STOCK JUDGING and hay mows, as the sources of the raw materials, and the finished product in the pail. There is a most distinct correlation between form and function in the dairy cow; therefore a detailed con- sideration of each is essential to the intelligent judging of her. Milk is composed of 87.1 % water, and 12.9 % solids, of which .7 % is mineral matter, 3.2 % casein, 5.1 % sugar and 3.9% fat, the last three constituents being products of the udder, exclusively. Hence the udder is the final and determining factor in milk production, but its function is wholly dependent upon allied and prerequisite systems and organs. These will be taken up in order. 218. Dairy temperament. — Since the production of beef and milk are in no way correlated but are extreme opposites, the primary factor in milk production is the absence of any tendency to beefiness. All the allied functions, as well as the secretory function of the udder itself, are so governed by the nervous system as to insure the most complete utilization of food nutrients exclusively for milk production, after maintenance requirements have been met. 219. Reproduction. — Given the capacity to divert surplus nutrients from the body to the pail there must be furnished a motive for so doing. Although the un- developed udder of the virgin heifer and even the rudi- mentary gland of the bull may be stimulated to the actual production of milk, yet the calf isthe only means of bringing cows into a state of profitable production. Under modern methods of dairy husbandry the calf is commonly de- prived of that for the production of which he has furnished the incentive. Once fresh, a cow may be kept milking continuously for years, sometimes, without the necessity Digitized by Microsoft® THE TYPES 199 of refreshening, although she is usually rebred so as to come in annually. 220. Feeding capacity. — After being supplied with a reason for becoming functionally active it is necessary that the udder be supplied with the materials from which to produce milk. This function devolves upon the digestive system as a source of the nutrients and the circulatory system as a means of conveyance to the udder. 221. Constitution. — In view of the record performances of some cows it is apparent that high production involves the expenditure of an enormous amount of energy and nerve force to sustain it. A race horse is hardly required to have more stamina and constitution than a cow on test, while resistance to disease is of even greater importance in her case on account of the artificial conditions under which she is kept producing. 222. Udder. — The udder has been referred to as the essential machine of the milk factory, —the cow. It is not a mere reservoir in which the milk accumulates and from which it is simply withdrawn, but the udder is a gland with secretion as its function. While the glandu- lar arrangement does provide a receptacle for the milk as it is produced, secretion goes on most actively during the milking process, and is even controlled, within limits, by the cow at will. The active factors in milk production are the gland tissue cells which intervene between the terminal capillary ramifications of the blood vessels and the ultimate divisions of the interior of the udder (Fig. 99). The water, salt and some free albumen pass directly from the blood into the interior of the gland, but the greater part of the albumen undergoes transformation in its passage through the cell and reappears as casein. Fat and lactose Digitized by Microsoft® 200 LIVE-STOCK JUDGING may also be considered the products of the cell, since they do not appear in the blood. Fat is produced by a special secretory activity of the cell itself during which its proto- Fic. 99 A.— Alveoli of the mammary gland of the goat at the time of parturition. Beginning of fat formation. a, fat droplets in the epi- thelium ; 5, division of the nucleus (daughter nuclei); c, leucocyte in epithelium; d, epithelial cell with protoplasmic prolongation ; e, alveolar contents with cells; f, free fat; g, interalveolar connective tissue. (After Martin.) plasm undergoes marked changes and the characteristic globules of fat appear (Fig. 994). This important func- tion of the epithelial cells which line the finer sections into which the lumen of the udder is divided can be demon- Digitized by Microsoft® THE TYPES 201 strated, microscopically, by comparing the appearance of the active cells in the secreting udder with those that are inactive, in the dry cow or the virgin heifer (Fig. 99B). Fic. 99 B.— Alveoli of the mammary gland of goat at the time of parturition, showing successive stages of secretion. u, epithelium at rest; b, alveolar content consisting of cells; c, smooth muscle cell; d, connective tissue; e, alveolar content consisting of coagulated casein and free fat; f, fat droplets in the epithelial cells; g, blood capillaries. (After Martin.) 223. Dairy type (Figs. 100 and 101). — Since the produc- tion of milk and beef are not correlated, the dairy form is ‘characterized by an extreme absence of all that pertains to beefiness. The form in general is triangular instead of rec- Digitized by Microsoft® 202 LIVE-STOCK JUDGING tangular, outlining the so-called wedges, the appearance of which is contributed to by the features of structure already enumerated, the functions of which are prerequisite to milk production. Both reproduction and milk production are distinctly feminine functions, hence femininity should domi- nate the make-up of a dairy cow. The feminine form is Fic. 100.— A typical dairy cow. characterized by a light, shallow, narrow forequarter and correspondingly greater width and depth of the hind- quarter. This, of itself, is suggestive of both a horizontal and a perpendicular wedge, the apex directed forward whether seen from the side or the front. The wedge or triangle suggestion is made more pronounced in the profile view by the base of the triangle being extended to the Digitized by Microsoft® THE TYPES 203 lowest point of the udder at which the under line begins. This line is kept low at the rear by a deep back rib and full flank, features of digestive capacity, but inclines gradually upward on account of the absence of the square brisket that is characteristic of the beef type and the male Fic. 101. — A typical dairy cow, rear view. and is, therefore, foreign to the dairy female. The very lean neck and fine throttle complete this under line, the head being eliminated from consideration. The light, narrow shoulder and chine that is correlated with femininity and the absence of beefiness, with the width on the floor Digitized by Microsoft® 204 LIVE-STOCK JUDGING of the chest that a cow must have in order to insure ample heart and lung capacity, are responsible for a third tri- angle, the apex of which is directed upward and is most easily made out when the chine is looked down upon. A fourth, an inverted triangle, may be demonstrated in the hindquarters. The long, broad, level rump forms the base, while the light thighs, concave from both side and rear view, form lines which, inclining downward and inward, approximate an apex. These triangles or wedges, it should be understood, are the effect rather than the cause of a cow’s being productive, and mean little except that they represent capacity of the reproductive, digestive, respiratory, circulatory and nervous systems in a female whose proclivities are most extremely opposed to beef production. ; 224. Conformation. — A long, narrow feminine head with a straight face line, except as altered by breed charac- ter; alarge, clear eye, with mild expression, yet indicative of nerve force; forehead broad and flat; ears of medium size, fine texture, set high and well carried; horns that are symmetrical in size and shape, of fine texture, with con- siderable curvature to distinguish them from the long, spreading, straight horn of the steer and the short, heavy horn of the bull, the size, shape and color of the horn being features of breed character and varying accordingly ; the neck long and lean in the extreme, showing concavity of both top and sides and a light, clean-cut throat; the shoulders long, light, well laid in and narrow on top; the forelegs straight with ample bone; the chine narrow and light, its spines sharp and wide apart or open, the foreribs deep and arched below; the back long and straight, with no sag, the back ribs well sprung and deep; the loin broad and level, the flank deep but rather open; the hips Digitized by Microsoft® THE TYPES 205 wide apart, prominent, as in an open frame, and symmetri- cal; the rump long, level, broad and lean, the pin bones wide apart, the tail head smooth and on a line with the back, showing no droop, the tail long and fine with ample switch; the thighs long and lean, concave from both side and rear view, any natural tendency to beefiness Fic. 102. The points of the cow. 1, muzzle; 2, face; 3, forehead; 4, throat; 5, neck; 6, dewlap; 7, shoulders; 8, wethers; 9, back; 9, crops; 10, chine; 11, ribs; 12, foreribs; 12), foreflank; 12, 12), chest; 13, belly; 14, flank; 15,loin; 16, hips; 17, rump; 18, setting of tail; 19, thurl or pin bone; 20, quarter; 21, thigh; 22, hock; 23, switch; 24, leg; 25, stifle; 26, udder; 27, teat; 28, forearm; 29, knee; 30, shank; 31, hoof. manifesting itself here; the hind legs straight and strong; these are the points of the productive dairy cow. Udder. The udder is considered last because its effi- ciency is not independent but is contingent upon all other structural and functional features of the cow. The three Digitized by Microsoft® 206 LIVE-STOCK JUDGING essential features of the udder are its size, shape and tex- ture (Fig. 103). Size is determined by its attachments, which should be high up between the thighs behind and well forward along the abdominal wall below. These attach- ments may be considered as the basis of the ud- der, and are a reliable indica- tion of its real size even in the dry cow or the one just milked out. It should not be necessary to “stretch” ud- ders in order to ascertain their size. The sus- pension from these attach- mentsshouldalso be considered. A pendant udder may have the appearance of being large, while in reality there is less gland present than in a much smaller but well- supported udder. With these points fixed, the shape of the udder is next concerned in establishing its capacity. The mammary gland is divisible, longitudinally, into two lateral halves, also transversely, into an anterior and a Fie. 103. — Section of the cow's udder showing the internal structure and arrangement of the gland. Digitized by Microsoft® THE TYPES 207 posterior or a fore and hind half. Therefore either half may be subdivided into quarters. The most capacious udder, size as fixed by attachments being equal, is the one in which all four quarters are equally well developed, pro- ducing a square and level shape. Finally, even though size and shape of udder are both good, there is one more factor that may still determine great variation in productiveness, and that is texture. The udder, like any other gland of the body, is composed of two kinds of tissue, the gland tissue proper which does the actual secreting of the milk, and an interstitial connective tissue of a fibrous nature which serves as a framework for the gland. It is obvious that the latter tissue has no part in the function of the udder, although a certain amount is necessary for the construc- tion of the gland. The udder that is most productive, therefore, is the one that contains the most of the active glandular tissue and only as much connective tissue as is required to support the gland. The relative proportions of these two kinds of tissue in the udder structure are indicated by the feel of the gland; if firm and beefy the connective tissue is in excess, while if soft, elastic and glove- like, being covered with a thin, pliable skin upon which is a light growth of fine hair and the blood vessels are distinctly marked, the udder is composed of the maximum amount of gland tissue proper and is capable of maximum production. Such an udder almost completely milks away, leaving only a few soft folds where, previous to milking, the udder had completely filled the space between the thighs. The former kind, on the other hand, appears of about the same size and shape after the milk has all been withdrawn. Udders may be so badly stretched by prolonging the periods between milkings, or cows may be judged in such varying stages of lactation that the udder alone cannot Digitized by Microsoft® 208 LIVE-STOCK JUDGING always be considered to gauge a cow’s productive capac- ity. The mammary (milk) veins and wells are accessories which may be valuable aids in determining the capacity of an udder, especially if the cow is not in full milk. The mammary (milk) veins are the blood vessels which carry the blood away from the udder and the wells are the orifices in the abdominal wall through which the veins os ae / PEZ Fic. 104.— Section of cow’s udder. G.R.M., lymph gland of udder; L.p., lymphatics of hindquarter; JL.a., lymphatics of forequarter; L.E., lymphatics leaving the udder; A.M., mammary artery; V.M., mammary vein; V.Ma., anterior mammary vein; C, trans- verse inter-mammary septum. (After Moussu.) N enter to unite with the general venous system. Their significance lies in the fact that their capacity is propor- tioned to the amount of blood which is supplied to the udder, the arteries being so deep seated as not to be visible (Fig. 104).1. A vein of large caliber and tortuous course indicates a large flow of blood to the udder, while a small vein passing directly from the udder to its well indicates ! The so-called milk veins are designated, anatomically, as the anterior mammary veins to distinguish them from the middle and posterior mam- mary veins which together drain the venous ring at the basc of the udder. Digitized by Microsoft® THE TYPES 209 the opposite. Since the raw materials from which milk is produced are conveyed to the udder in the blood stream, the relation between blood supply and production is very intimate. The size of the wells corresponds to the size of the veins and the larger, more tortuous veins usually branch and send small ramifications through smaller wells, the so-called extensions, of which there may be two or three. The escutcheon, that area on the inner, posterior face of the thigh where the hair is directed the reverse way, was formerly believed to indicate the blood supply and through it the capacity of the udder. This theory was first advanced by Guenon, a Frenchman, but little im- portance is attached to it now. Teats should be placed in the center of the quarters and if the latter are of the proper size and shape the teats will all be equidistant and directed straight downward, in parallel lines. They should be of sufficient size to in- sure a good grasp with a man’s hand, short teats being an abomination in this country where men milkers are most common. The teats should not, however, be so long as to render them liable to be tramped upon by neighbors when the cow is lying down and the udder, with its teats, is protruded sideways. They should be regular in form and tapering. Supernumerary teats, while they may indicate extra development of the mammary system, are usually objectionable. 225. Quality.— Quality of cow and quality of milk are not correlated, exactly, yet the refinement of structure manifested by the cow may have a direct bearing on pro- ductiveness. The udder being composed of a framework of nonsecreting tissue and the essential secreting gland tissue which it supports, the more there is of the latter, the greater the capacity of the udder and the finer its P Digitized by Microsoft® 210 LIVE-STOCK JUDGING texture. Quality implies a fine texture of udder just as much as of hide, hair and bone. Quality in the dairy cow is indicated by a hide of medium thickness, loose, pliable and unctuous, covered with a medium coat of fine, straight, lustrous hair; a high grade of bone, noted in a fine head, smooth shoulders, hooks, pins and tail head and sharply defined joints; horn of medium size, and dense, smooth texture. Coarse- ness is especially indicated in the parts enumerated and in a general absence of refinement. 226. Substance, as indicated by size rather than by bone, is important, it having been demonstrated that the larger cow produces more economically than the smaller one. 227. Constitution. — The consumption and _ utilization of the nutrients required for the production of 25,000 pounds of milk or 1000 pounds of butter annually, in- volves the activity of the functions of digestion, respira- tion, circulation and lactation to their utmost capacity, and none but cows of the strongest constitutional vigor are capable of such performance. Constitution is indi- cated by a full chest, a deep flank, a large nostril, a bright eye, a sleek coat and general evidence of thrift and vigor. 228. Condition of the dairy cow in milk is best ex- pressed by the term “spare.” Thin is suggestive of emaciation while a working dairy cow is in the best of health and thrift. Spare means without surplus, and that is most descriptive of ideal dairy cow condition when she is retaining from the ration sufficient nutrients for her maintenance only, utilizing all the balance for production. Lean is also expressive of the dairy condition, as it implies the absence of fat or beef. Digitized by Microsoft® THE TYPES 211 229. Temperament. — The dairy cow is of a nervous temperament compared to the lymphatic temperament of the beef steer. Resourceful in nerve force, yet not restive, is the ideal. Dairy temperament is indicated by evi- dence of nerve force as expressed by the eye, the absence of any beefy tendency, the spare condition associated with dairy capacity and an open, loose-made frame, especially in evidence in the chine. 230. Dry cows. — One is often called upon to buy or place cows after the conclusion of one lactation period, and before they have freshened again. It is obviously a more difficult task to rate them aright under such condi- tions than when in full milk. The higher condition which they naturally acquire when not producing must be dis- tinguished from actual beefiness, and the inactive udder from one of normally limited capacity. The fat cow will show it most over the back, while the beefy cow is thick in the neck and thighs as well. The attachments of the udder high up behind and well forward, also its texture and balance may still be made out, although the form is much altered and the size reduced. The placing of the teats is a valuable guide in the case of the dry cow as well as in the heifer. 231. Heifer calves. — The judging of young heifers involves some features not enumerated in the judging of milking cows. It cannot be expected that the calf will be a “perfect little cow.’’ Like the feeder steer, she is the dairy cow in prospect, and must have embraced in her make-up the essential features of dairy form and func- tion, such as a refined, feminine head and neck, a loose, soft, sappy hide, ample chest and abdominal capacity and a suggestion of milkiness in both fore and hind quarters (Fig. 105). Special importance is attached to Digitized by Microsoft® LIVE-STOCK JUDGING 212 *yaourdo [aAep YY MOIS 94} SULMOYS SOATBO Josey amysiAy — “SOT “OLA Arep omyny yo saryeorpur adeys pue oouvsreodde oururuoy Digitized by Microsoft® THE TYPES 213 the size and placing of the teats, they being about all of the mammary apparatus that is apparent at this age. Teats of uniform size, placed equidistant and well apart, are indicative of a large, well-formed udder at maturity. Heifers, like dry cows, are usually in higher condition than after calving, when their fat “‘ milks away,” as it is commonly described. 232. Method of inspection. — The cow should be viewed first from in front, noting her feminine appear- ance, ber triangular wedge shape and size, then, more in detail, the size, dimensions, proportions, contour and features of her head; passing to the side, observe again the wedge form, outlined by her top and under line, also her head in profile, her throat, the length and leanness of her neck, the lightness and the sharpness of her shoulder and chine, the depth of her forerib, the thickness through the lower part of her chest, the great depth of back rib, the width of loin and hips, the length, levelness, leanness and smoothness of her rump and the extreme leanness of her thighs; from the side the hide over the back rib is handled to determine its thickness, looseness, pliability, the amount and fineness of the hair and the abundance and the color of the skin secretions, these secretions being also examined in the ears, under the tail and at the depth of the switch. Also, from this position, the size, form and texture of the udder, the size and placing of the teats, together with the size and course of the mammary veins and wells may be determined. This examination should be continued from the rear position, in which may also be made out the. inverted, perpendicular wedge of the hind- quarters, the width of loin, hips and hindquarters, the relative width of hook bones and pin bones, the leanness of thighs, the width between them and finally the es- Digitized by Microsoft® 214 LIVE-STOCK JUDGING cutcheon, its extent and form. The inspection is con- cluded by a look at the other side, noting again, as has already been done, the openness of the form as indicated in the chine especially, and the general spare appearance indicative of the dairy temperament. It is well to move the cows about in order to verify or extend one’s estimate of them. DUAL-PURPOSE CATTLE 233. Production. — Cows of this type are to serve the twofold purpose of milk and beef. In principle and theory the dual-purpose idea is subject to some logical opposition, but the dual-purpose cow is a matter of fact, 90% of the milk supply of London being derived from milking Short- horns, the breed that also furnishes a large part of the beef consumed in Great Britain. The principle is opposed on the ground that milk and beef are extreme opposites under the law of correlation, and therefore their joint production, in the same animal, is contrary to the laws of nature. And so it is if extreme production in both lines is attempted, but between any two extremes is a mean, represented by an intermediate or halfway position. It is, therefore, perfectly reasonable to expect from one individual the production of milk to the extent of one half the normal in dairy cows, and the production of a carcass of beef at least 50% as valuable and one half as economically produced as in the case of a typical beef steer. This is all that should be attempted and ap- parently all that can be accomplished in the perfection of the dual-purpose cow. The great difficulty seems to be that breeders are not satisfied to maintain this middle ground, but are ambitious to make either dairy or slaughter records with their so-called dual-purpose cattle. Even the judging of the leading dual-purpose breeds has been Digitized by Microsoft® THE TYPES 215 Fic. 106.— A typical dual-purpose cow. most inconsistent on this account. One judge, presum- ably from the Middle West, will lay special stress on the beef form, with an utter disregard for udders, while an Eastern judge is just as liable to place the cows in the order of dairy merit only. Digitized by Microsoft® 216 LIVE-STOCK JUDGING The half-and-half principle is fundamental, and when- ever it is deviated from, the dual purpose is defeated. The ideal dual-purpose cow is one which will produce milk of such quantity and quality as to return a profit over and above her cost of keep, and at the same time possess a sufficiently beefy form to insure her male calves feeding satisfactorily into acceptable butcher cattle, while she herself and her daughters will yield a profitable carcass when their usefulness in the dairy is over. Another difficulty in the way of dual-purpose attain- ment on the part of the breeder is the fact that the prop- osition is self-limiting. Many of the best dual-purpose cows are bought up by dairymen who follow the practice of milking a cow only through one milking period, then turning her to beef and the butcher. Thus the breeding value of the best cows is lost, and what calves there are produced are likely to have second-rate cows for their dams. 234. The dual-purpose type. — The half-and-half idea also prevails in the make-up of the dual-purpose cow (Fig. 106). She has considerable scale, more than is com- mon in dairy cows, her form is less beefy than is typical of the steer, but more beefy than the typical dairy cow, while she is less milky in form than the representative dairy cow, but more milky than the fat steer. Her udder will probably be as large as that of a dairy cow, but inferior to it in both form and texture. Heifer calves should develop into the likeness of their dams, and the bull calves follow the same general type, but, being males, they will incline more naturally to beefiness. In practice it seems to be less difficult to get a cow that will give 10,000 pounds of milk annually and still retain her beef form, and make a profitable and acceptable carcass, than to secure from her a male calf that will make a steer al- together satisfactory to either feeder or butcher. Digitized by Microsoft® CHAPTER XII THE BREEDS OF CATTLE _Carr.e breeds may also be classified according to type, viz. : Short-horn Jersey Hereford Guernsey Beef | Aberdeen-Angus Daj Holstein-Friesian Galloway ary | Ayrshire Polled Durham Brown Swiss Dutch Belted Milking Short-horn Dual-purpose | Red Polled The chief features by which typical representatives of each of the breeds may be differentiated are size, form, character of head, hide and color. 235. The Short-horn. — This, the first of the beef breeds to be improved, and the one to which were devoted the efforts of that select group of eighteenth century stock men, who proved out the theories of Bakewell, and estab- lished the principles upon which modern live-stock hus- bandry is practiced, is of extraordinary importance because of the improvement wrought by it on the common stock the world over. The representative Short-horn (Fig. 107) is essentially a beef animal, and unless specially qualified should be so considered. (Milking Short-horns are dis- cussed in the dual-purpose group.) Short-horns may be differentiated from the other beef breeds by greater size, 217 Digitized by Microsoft® 218 LIVE-STOCK JUDGING the cows weighing 1400 to 1600 pounds, and the bulls 1800 to 2400 pounds; a more distinctly rectangular form, especially marked at the ends, on account of the square brisket and very long, broad and deep thighs, and a pro- portionately broader and flatter back, particularly toward the hindquarters; a head full of character and refinement, horns that are short, medium fine, white and waxy in appearance with black tips and well curved; and a hide Fig. 107.— A Short-horn bull. of medium thickness, loose, pliable and sappy, covered with a heavy but mossy coat of hair. The Short-horn colors are red and white, either one exclusively or both in any possible combination, as red, white, spotted or roan. The whites are no longer discriminated against, nor are the reds especially preferred, while roan is re- garded as the most representative color. Typical Short-horns should give evidence of early Digitized by Microsoft® THE BREEDS OF CATTLE 219 maturity and rapid fattening, and promise of dressing out most profitably a high-class carcass of beef. 58} Gelding — Uhlan, blk. g., 8, by Bingen (1912)....................... *1:58 1A novel feature of this table is that it is truly a table of ‘‘ world’s”’ records. When a foreign record excells an American record, notice is made of the fact. The lines in black-faced type are the new world’s records made in 1913. A star * indicates a performance against time. A double star ** indicates a performance against time behind a wind shield. — Compiled by The Horseman, Chicago, III. 325 Digitized by Microsoft® 326 APPENDIX Yearling colt — Airdale, b. c., by Tregantle (1912) ...............-.00- Yearling filly — Miss Stokes, b. f., by Peter the Great (1909)........... Two-year-old colt — Peter Volo, br., by Peter the Great (1913)........ Two-year-old filly — Native Belle, b. f., by Moko (1909).............. Two-year-old gelding — Judge Jones, by Prodigal (1913), and Bon Courage, by Bon Voyage (1913)..........-2-0 00 cece eee eee Three-year-old colt — Colorado E., b., by The Bondsman (1910)....... Three-year-old filly — Native Belle, b., by Moko (1910)............... Three-year-old gelding — Peter Thompson, b., by Peter the Great (1911) Four-year-old colt — Directum, blk., by Director (1893)............... Four-year-old filly — Joan, br., by Directum Spier (1910)............. Four-year-old gelding — Uhlan, blk., by Bingen (1908)................ Five-year-old mare — Lou Dillon, ch., by Sidney Dillon (1903)......... Five-year-old stallion — The Harvester, br., by Walnut Hall (1910).... Five-year-old gelding — Uhlan, blk., by Bingen (1909)................ Green mare — Lou Dillon, ch. m., 5, by Sidney Dillon (1903).......... Green stallion — Colorado E., b., 3, by The Bondsman (1910)......... Green geldings — Highball, b., 7, by Dr. Hooker (1907), and Lewis Forrest, blk., 6, by Gen. Forrest (1911).......... 00.200 e eee eee ee Fastest Trotting —In Races % mile — The Monk, br. g., 11, by Chimes (to wagon)................ Stallion — The Harvester, br., 5, by Walnut Hall (1910).............. Mare — Hamburg Belle, br. m., 7, by Axworthy (1909)............... Gelding — Uhlan, blk. g., 5, by Bingen (1909)... ....... a ae Yearling — Pansy McGregor, b. f., by Fergus McGregor (1893)....... Two-year-old — Peter Volo, br. c., by Peter the Great (1913) ......... Three-year-old — Colorado E., b. c., by The Bondsman (1910)......... Four-year-old — Joan, br. f., by Directum Spier (1910)................ Five-year-old — The Harvester, br. h., by Walnut Hall (1910)......... Fastest Trotting Heat Records First heat — Hamburg Belle, br. m., 7, by Axworthy (1909)........... Second heat — Hamburg Belle, br. m., 7, Axworthy (1909)............ Third heat — The Harvester, br. h., 5, by Walnut Hall (1910) ......... Fourth heat — Soprano, ch. m., 5, by Bellini (1911).................. Fourth heat (gelding) — Demarest, b. g., 10, by Ariel Highwood (1911). . Fifth heat — Helen Stiles, b. m., by Sidney Dillon (1912).............. Fifth heat (gelding) — Bon Zolock, b. g., by Zolock (1913)..... ....... Sixth heat — Manrico, b. c., 3, by Moko (1912).............. 0.20008 Seventh heat — Monte Carlo, b. g., 7, by Mendocino (1903)... ....... Eighth heat — Cresceus, ch. c., 3, by Robert McGregor (1897).... Ninth heat — Alix, b. m., 6, by Patronage (1893) Tenth heat — Pedlar, b. h., by Electioneer (1895)..................-- Dead heat — Sweet Marie, b. m., 8, by McKinney and Aristo, b. g., 5, by Nushagak (1904) IU rah aieacenc'g Odaeh@eeeraaadh\ dudenlare Ait: gs RRH Ze 9h 2:044, Digitized by Microsoft® tw bo wh bw NNNWNNNYWNYNe NONNNNNNNNNND : 034 2034 APPENDLY Three-heat race by mare — Hamburg Belle, b., by Axworthy (1908) Serge a hapnuhs GA et ES, GAN Ne ithe at 8 ed go Coy a Spake and naan 2: 05, 2: 06, Three-heat race by gelding — Paderewski, ch. g., by Constenaro (1909) apse iS staan is Siiairanay ts sasasiants aut Seca Wash Auheayh PRIA ek sche 2: 051, 2: 063, Three-heat race (divided heats), by a stallion — Billy Burk, b., 5, by Silent Brook (1911) (First heat won by Spanish Queen) Reeth ihe OAL Ny RA A tera on pene eS ennai 2: 044, 2: 044, Same for mare — Dudie Archdale, blk. m., by Archdale (1913) (Anvil won first heat)........0...000 000000. cece eeeae 2: 04%, 2: 04}, Same for gelding — Country Jay, ch., 14, by Jay Hawker (1910) (Sonoma Girl won first heat)...................... 2: 043, 2: 054, Four-heat race by a mare — Dudie Archdale, blk. m., by Archdale (1912) (Billy Burk won first heat)............... 2: 034, 2: 064, 2: 043, Same by a gelding — Norman B., blk., by Phallas (1905) (Dr. Strong won first heat, Snyder McGregor second heat)... .2: 05%, 2: 054, 2: 063, Five-heat race —,Brace Girdle, b. m., 11, by Tregantle (1911) (Billy Burk won first, Hailworthy second) 2: 03%, 2: 054, 2: 054, 2: 083, Six-heat race — Spanish Queen, b. m., 7, by Onward Silver (1910) (Major Strong won first, General H. second and third heats).............. i fb dapiuan @ ae wide era eterna ae aang iso caNe Beg 2: 07%, 2:044, 2: 07%, 2: 073, Six-heat race by a stallion — Manrico, blk., 3, by Moko (Baldy McGregor 1st, Rhythmell 2d, 3d)...... 2: 07%, 2:08, 2:084, 2: 083, 2: 093, Seven-heat race — Monte Carlo, b. g., 7, by Mendocino (1903) (Haw- thorne won third and fourth and Dr. Strong fifth and sixth heats) ReRee Dee ee ame ga a ree 2:07}, 2: 074, 2: 063, 2:10, 2: 093, 2:13, Eight-heat race — Nutbearer, b. g., 8, by Nutbreaker (1902) (Alice Carr won first, Rythmic second, Wentworth third and Dulce Cor fourth and sixth heats) 2: 094, 2: 08%, 2: 094, 2: 083, 2: 103, 2: 123, 2:103, Nine-heat race — Alix, b. m., 5, by Patronage (1893) (Pixley won sixth and eighth, Nightingale seventh, Lord Clinton fifth and Hulda second. and. third héats)\. 2 wis2<2esaa¢soeanek seedied eae e does eas pes ante Sala 2: 074%, 2: 104, 2: 103, 2:113, 2: 113, 2: 093, 2: 123, 2: 154 Ten-heat race — Pedlar, b. h., by Electioneer (1895) (Don C. won first and second heats, Soudan third, Prince Lavalard fourth and seventh, Katie Mack fifth and sixth heats).......0...00 2000.00. c ccc ee eeee 2:174, 2: 184, 2: 164, 2: 164, 2: 184, 2: 18}, 2: 21, 2: 223, 2: 233, Trotting to Wagon — Distance Records 3+ mile — Uhlan, blk, g., 7, by Bingen (1911) ..............0..0..0000. 1 mile — Lou Dillon, ch. m., 5, by Sidney Dillon (1903) (amateur driver) 1 mile by a stallion — John A. McKerron, b., by Nutwood Wilkes (1900) 1 mile by a gelding — Uhlan, blk., 7, by Bingen (1911) (am.).......... 1 mile in a race — Lou Dillon, ch. m., 5, by Sidney Dillon (1903)....... 1 mile in a race, by a gelding — Lord Derby, b., 7, by Mambrino King (L902) asses niazcancnssvicve ny Seeaane te a Seabee we ae aide acco ce bAEnah ecg entra dre eed Be 2 miles — Pelagon, b. g., 12, by Milroi 20585 (1909).......... ....... 3 miles + Ed Bryan, b. g., 10, by Little Corporal (1905)......... sag h 5 miles — Ed Bryan, h. g., 12, by Little Corporal (1907).............. 10 miles — Julia Aldrich, ch. m., untraced (1858)..............02.0005- 20 miles — Controller, h. g., by Mayboy (1878)..............0 ....005 Trotting to Wagon — Fastest Races Fastest two-heat race — Lou Dillon, ch. m., 5, by Sidney Dillon (1903) SAYA PERE OS YRSE GR VERE AOE Ae ae has eh nea 2:044, Fastest two-heat race by a stallion — John A. McKerron, b., 5, by Nut- wood Wilkes (1900) 05 ccc ed secede vada a aw naka abe eaten ead oree 2:10, Digitized by Microsoft® 328 APPENDIX Fastest two-heat race by a gelding — Lord Derby, b., 7, by Mambrino King -1902);.00c cence yoked fake toes oe ew aed @'0 aed 2: 05%, Fastest three-heat race — American Boy, b. g., by Potential (1907). . spt (5 hale td a Jes Bap basin Ma Bt tee el eckson dea tod ach an akas nai Sey ant oad 312, 2¢ 12, Fastest three-heat race (divided heats) — Lord Derby, b. g., 7, by Mam- brino King (1902) (The Monk won first heat)....... 2: 063, 2: 06, Fastest four-heat race — Invader, b., 9, by Jay Bird (1908) (Alexander won the second heat, Lady Jones the third).-.2: 113, 2: 103, 2:11, Four-heat race by a mare — Aerolite, b., 7, by Acolyte (1904) (Dartmore won first heat, Hugh Wynne second)......... 2:14, 2:134, 2:12, Trotting under Saddle 1 mile — Country Jay, ch. g., by Jay Hawker (1909)................- 2 miles — Geo. M. Patchen, b. h., 14, by Cassius M. Clay (1863)....... (Nore. — The above record has been excelled in New Zealand by Redchild, 4: 40, in 1910.) 3 miles — Dutchman, b. g., 11, by Tippoo Saib, Jr. (1839)............. 4 miles — Dutchman, b. g., 8, by Tippo Saib, Jr. (1836) .............4. Trotting with Running Mate 1 mile, against time — Uhlan, blk. g., by Bingen (1913)............... 1 mile, in a race — Frank, b. g., 7, by Abraham (1883)................ Trotting Teams 1 mile — Uhlan, blk. g., 8, by Bingen, and Lewis Forrest, blk. g., by Gen. FOrrest: COE 2). oma oly yquena weditus daulsbarece abde ea val tid aly Pegie Oe eaRgNEE + 1 mile, in a race — Roseleaf, blk. f., 4, by Gold Leaf, and Sallie Simmons, bb £54), by Simmons (1894). ..4 sc coded ay aes essai ee eee sige es. Two-heat race — Maxy Cobb, b. h., by Happy Medium, and Neta Medium, b. m., by Happy Medium (1888)................ 2: 213, Three-heat race — Arab, by Arthurton, and Cone, ch. g., by Arthurton ASBT) ica Ssoaadonach sais Sua 8 RAR SUAS RI .2;291, 2:23, Trotting Teams — Tandem 1 mile — Mambrino Sparkle, ch. m., 8, by Mambrino Chief, Jr., and William H., b. g., 11, by Young Wilkes (1886)...... 0 ............. Trotting Teams — Three Abreast 1 mile — Belle Hamlin, br. m., 12, Globe, br. m., 10, and Justina, b. m., 12, all by Almont, Jr. (1891)... cece eee ee Trotting Teams — Four-in-Hand 1 mile — Damiana, ch. m., 9; Bellnut, ch. g.,8; Maud V., ch. m., 9, and Nutspra, ch. f., 4, all by Nutmeg (1896).......0.0.. 00.000 cee eee Pacing Pacing — Distance Records 4 mile — Dan Patch, br. h., 8, by Joe Patchen (1904)..............00. 1 mile — Dan Patch, br. h., 9, by Joe Patchen (1905).......... 1 mile (in open) — Minor Heir, br. h., by Heir at Law (1910)... 1 mile to high wheels — Dan Patch.................0.00000.. Digitized by Microsoft® i) bo : 064 7124 232 214 :30 APPENDIX 1; miles — Carl Wilkes, ch. g., by Wilkes Nutwood (1902)............. 14 miles — Nervolo, b. h., 7, by Colbert (1903).....0.... 0.00000 e cee eee 3 miles — Locanda, br. h., 6, by Allerton (1903) 2 miles — Dan Patch, br. h., 7, by Joe Patchen (1903) (first mile 2: 073, Second, maileyZe-O98) sus ain sraeaen-aacewne aes aeceane aoae aca erh pidrecast alneaee. iro 8 ot 3 miles — Elastic Pointer, br. h., 15, by Brown Hal (1909).... ........ (The above record has been excelled in New Zealand by Almont, 6: 50, in 1908.) 4 miles — Joe Jefferson, b. h., 12, by Thomas Jefferson (1891).......... 5 miles — Lady St. Clair, b. m., 12, by St. Clair (1874)............... (The above record has been excelled in England by Professor, Ameri- can name Roy B., 2: 09, in 1907, time 12: 253.) Fastest Pacers for Sex and Age Stallion — Dan Patch, br., 9, by Joe Patchen (1905).................. Gelding — Prince Alert, b., 11, by Crown Prince (1903)............... Mare — Dariel, b., 10, by Aleander (1903)..................4- jon ee eRe Two-month-old — Winwood (1894).................04- Yearling colt — Frank Perry, b., by Toddington (1911) Yearling filly — Present Queen, b., by Searchlight (1911). Yearling gelding — Rollo, gr., by Jerome Eddy (1891)................ Two-year-old colt — Directly, blk., by Direct (1894)...... 0 ......... Two-year-old filly — Fleeta Dillon, b., by Sidney Dillon (1909)......... Two-year-old gelding — John Malcom, b.g., by Dan Logan (1913)... Three-year-old — William, b. c., by Abe J. (1913).................-.. Three-year-old filly — Miss De Forest, b., by The De Forest (1911).... Three-year-old gelding — Hemet, br., by Geo. W. McKinney (1912) ... Four-year-old — Braden Direct, blk. h., by Baron Direct (1912)....... Four-year-old filly The Maid, b., by Hal Index (1899)..... ........ Four-year-old gelding — W. Wood, b., by Steinway (1892)............ Five-year-old gelding — Coney, blk., by McKinney (1900)............ Five-year-old stallion — Braden Direct, blk. h., by Baron Direct (1913). Five-year-old mare — Leata J., blk. m., by Royal McKinney (1913).... Green — Minor Heir, br. h., 6, by Heir-at-Law (1908)................ i My Star, ch., 8, by Wilstar (1906).................-. Green mare — Leata J., blk. m., by Royal McKinney (1913)......... Fastest Pacing —In Races 3 mile by a gelding — Prince Alert, b. g., 10, by Crown Prince (1902)... 3 mile by a stallion — Hal Chaffin, br. h., 13, by Brown Hal (1911).... Stallion — Minor Heir, br., 8, by Heir-at-Law (1910)................. (The above record was made in a dash.) Mare — Evelyn W., b. m., by The Spy (1912)............0.. .2 seus Geldings — Prince Alert, b., 9, by Crown Prince (1910), and Bolivar, b., by? Wieryanidl Ws C906) isc seye cee: Go o.8 ee hnce seen ak oh we ents sl Santee id 4 els Yearling — Belle Acton, b. f., “by Shadeland Onward (1892)........... Two-year-old mare — Extasy, b. f., by Baron Wilkes (1898)........... Two-year-old gelding — John Malcolm, b. g., by Dan Logan (1913) .... Three-year-old filly — Miss De Forest, b., by The De Forest (1911)...... Three-year-old colt — William, b.c., by Abe J. (1913)............-. Four-year-old — Braden Direct, blk. h., by Baron Direct (1912)... Five-year-old stallion — Braden Direct, blk. h., by Baron Direct (1913) Five-year-old gelding — Coney, blk., by McKinney (1900)....... a Five-year-old mare — Leata J., blk., m., by Royal McKinney (1913) Green mare — Leata J., blk. m., by Royal McKinney (1913)........... Digitized by Microsoft® * 1: 15 to Ont NN DWN NNWN WNW 330 APPENDIX Fastest Pacing Heat Records First heat — Minor Heir, br. h., 8, by Heir-at-Law (1910)............. (The above record was made in a dash. He also holds the first heat record in a race of 2: 003 made in 1908.) Second heat — Evelyn W., b. m., by The Spy (1912)................. Second heat, gelding — Prince Alert, b., 9, by Crown Prince (1901)..... Third heat — Star Pointer, b. h., 8, by Brown Hal (1897) .............. Fourth heat, stallion — Directum I, ch. h., by Directum Kelly (1913)... Fourth heat by a mare — Evelyn W., b., 8, by The Spy (1911)......... Fourth heat by a gelding — Robert J., b. g., 8, by Hartford (1896).... Fifth heat — Frank Bogash, Jr., b. g., 8, by Frank Bogash (1913)....... Fifth heat (mare) — Aileen Wilson, 8, by Arrowwood (1908).......... Sixth heat — Babe, br. g., by Atlantic King (1912).................... Seventh heat — Walter Cochato, 4, blk. h., by Cochato (1912)......... Seventh heat, gelding — Jerry B., ch., 8, by Argot Wilkes (1908)....... Eighth heat — King Direct, blk. h., by Direct (1904)................. Ninth heat — Dombey, Jr., br. h., by Dombey (1899)................. Tenth heat — Kitty R., b. m., by Kermiss (1898)....... 0... 2.2.02. Eleventh heat — Clipcetta, blk. m., by Elk Nutwood (1898)... align fous dial Twelfth heat — Dandy O., b. h., 3, by Dall Brino (1891).............. Dead heat — Robert J., b. g., 8, by Hartford, and John R. Gentry, b. h., 7, by Ashland Wilkes (1896) ...........0.. cece cece eee ee Fastest Pacing Races Two-heat race — Prince Alert, b. g., 9, by Crown Prince (1901) 2: 02%, Two-heat race by stallion — Earl J., gr. h., by The Earl (1913) 2: 023, Two-heat race by a mare — Evelyn Wr., b. m., by The Spy (1912) 2: 033, Three-heat race, divided heats — Gratt, blk. h., 9, by Grattan (1906) (Boliver won first heat).... 0 .....0...00 2. eee 2: 00%, 2: 023, Three-heat race by a stallion. — Veron: McKinney, b., 6, by Guy McKinney (Ot). cias2.cx0tin na semana cme viel Meanie Aad 2: 034, 2:02, Three-heat race by a mare — The Broncho, b., 8, by Stormeliffe (1906) SR levieyy a feodys dE BRS a td he HOD eee ee Lei ee be 2:03, 2:03}, Lady Maud C., ch., 9, by Chitwood (1909)......... 2: 034, 2: 024, Three-heat race by a gelding — Independence Boy, ch., 6, by Thistle CLO TD) ca. hm: eat. 9, Maioageoyel axa kinetin sy ages 2: 023, 2: 013, Four-heat race by a gelding — John M., blk. g., 6, by Paris (1904) “(Dan R. won first heat, Gallagher second heat) cider, Rew 2: 02,2: 06,2: 034, Four-heat race by a mare — Evelyn W., b., 8, by The Spy (1911) (Second heat won by Earl, Jr.)......0...0.. 0000000200 2:03, 2: 03,2: 033, Five-heat oO eee W., b. m., by ahe Spy (1912) (Earl, Jr., won 20, 8d) Zeb er ede 24 Sian zeae 2: 013, 2: 033, 2: 013, 2: 033, Five-heat race, by a stallion — Minor Heir, br. h., by Heir-at-Law (1908) (The Eel won the third and fourth heats) 2: O1s ,2: 01,2: 054, 2: 08, Six-heat race — Babe, br. g., by Atlantic King (1912) (Ty Cobb won Ist, 2d; Walter Cochato 4th).... 2:06}, 2: 054, 2: 043, 2: 053, 2: 08, Six-heat race, stallion — Planet, b. h., 6, by Bonnie McGregor (1897) (Aileen won first heat and Frank Bogash second and third heats) Hip ae HABE Hida a aR adeda a mnaksaeeaard 2:07}, 2: 054, 2: 044, 2: 054, 2:074, Seven-heat race — Jerry B., ch. g., by Argot Wilkes (1908) (Minor Heir won the first and second, The Eel third, and Copa de Oro fourth Heats) ix ac coca loess ale 2: 003, 2:02, 2:05}, 2:08}, 2: 064, 2: 064, Eight-heat race — Directum, blk. h., 8, by Director (1895) (Coleridge won first and second, Paul third, and Ben D. fourth and fifth heats) Suuchha entre athe 2:05}, 2: 06%, 2: 074, 2:07}, 2: 074, 2: 083, 2: 10, Digitized by Microsoft® bn NWNNNNNNYNNNNY NNN WWD 207} 113 APPENDIX Nine-heat race — Dombey, Jr., br. h., by Dombey (1899) (Belle Colley won first and sixth, Marion G. second and fifth, Maxine fourth and seventh heats) 2:09}, 2:10, 2:114%,2:114, 2:134,2:15, 2: 123, 2:15, Ten-heat race — Kitty R., b. f., 4, by Kermiss (1898) (Miss Maymo won first, The Bishop second and third, Tom Webster fourth, Harry C. seventh and ninth, Ding eighth heat)... ......... 2 0.0.0.0... ere 2:113, 2:12, 2:133, 2:124, 2:10}, 2: 134%, 2:14!,2:164,2:173, Kleven-heat race — Clipcetta, blk. m., by Elk Nutwood (1898) Cetecie Joe won first and fifth, Bonnie second, Donatus third and eighth, Faster Belle fourth, David R. sixth and seventh heats). ..... 2:133, 2:13}, 2:143, 2: 163, 2:183, 2: 151, 2: 154, 2: 191, 2: 193, 2: 254, Twelve-heat race — Dandy O., b. h., 38, by Dall Brino (4891) (to high wheels) (Birchwood won first and second, Jessie L. third and fourth, Maud M. fifth and sixth, Rahletta seventh, Ialene eighth, Bred, k. ninth) 3 Pacing to Wagon + mile — Morning Star, b. g., by Star Pointer (1906).................. 1 mile — Dan Patch, br. h., 7, by Joe Patchen (1903)................. 1 mile by a mare — Aileen Wilson, blk., 10, by Arrowwood (1910)..... 1 mile by a gelding — Little Boy, b., 8, by Kenton (1901)............. 1 mile in a race by a stallion — Hontas Crooke, ch., by Budd Crooke (1901), and Fred 8. Wedgewood, ro., by Fred S. Wilkes (1902) ... 1 mile in a race by a mare — Edith W., b., 9, by Ben Lomond, Jr. (1902) 1 mile in a race by a gelding — Angus Pointer, b., by Sidney Pointer VQ OAD iis aie iceind cuca Hoan Bek yor Bi iicecee dt AR wea eb main “oy Sato rene 3 miles — Longfellow, ch. g., by Red Bill (1868). . OR OSd wed iewieloed 5 miles — Lady St. Clair, b. m., 12, by St. Clair (1874) diay gees Sate Two-heat race — Coney, blk. g., by McKinney (1900)........ 2: 054, Two-heat race by stallion — Prince Direct, blk., by Direct...... 2: 073, Two-heat race by a mare — Edith W., b., 9, by Ben Lomond, Jr. 2: 053, Three-heat race — Angus Pointer, b. g., by Sidney Pointer (1904) (Baron Grattan wor frat Heat). 6s oo poulen deaoee siaes aes .2: 064, 2: 043, Pacing under Saddle 1 mile — Kruger, ch. g., by Mercury (1907) (amateur rider)........... 1 mile in a race — Billy Boyce, b. g., by Corbeau (1868).............. 2 miles — Bowery Boy, br. g., pedigree untraced (1839)............... 3 miles — Oneida Chief, ch. g., by Kentucky Hunter (1843)........... Pacing with Running Mate 1 mile — Flying Jib, b. g., 8, by Algona (1894).......0.....0...0.0000. Pacing Teams 4 mile — Prince Direct, blk. h., 9, by Direct, and Morning Star, b. g., 7, by Star Pointer (1904)\..0005¢ oc¢sa0eisea seared eeaean we da cee eae 1 mile — Minor Heir, br. h., 10, by Heir at Law, and George Gano, by Gambetta: Wilkes: (1912). ic omnes oa cates ee nie avialny ware ee SEAS 1 mile in a race — Charley B., blk. g., and Bobby Hal, b. g., 8, by Octoroon (DOO) ies sess dice ase Sys Gees ates Seg GG Ais ably b adokey Seceey PS Eee GS Fla 1 mile (amateur driver) — Prince Direct, bli. h.,°9, by Direct, and Morn- ing Star, b. g., 7, by Star Pointer (1904) Digitized by Microsoft® #2) Nob tw 3381 2222 :20 : 58 332 APPENDIX Fastest Half-Mile Track Records Trotting Gelding — Uhlan, blk. g., 7, by Bingen (1911)..........-. 0000s eee Stallion — Willy, br. h., 7, by Wilburn M. (1911) oe Mare — Sweet Marie, b., 11, by McKinney (1907). . suis Yearling filly — Edna the Great, b. f., by Caduceus the Great (1912). Se Yearling colt — U. Forbes, blk. c., by J. Malcolm Forbes (1913).......- Two-year-old — Nowaday Girl, b. f., by MacDougall, 2: 104 (1912). .. Two-year-old colt — Royal Hall, b. c., by Royal Reaper (1913).......-- Three-year-old colt — Al. Stanley, ro. c., by Todd (1909).............. Three-year-old filly — Muda Guy, b. f., by Guy Axworthy (1909)...... Four-year-old — Pat L., b. c., by Republican (1896).................. Mare in race — Sweet Marie, b. m., 11, by McKinney (1907).......... First heat — Joe Bowers, b. h., 7, by Symboleer (1911)................ First heat by a mare — Sweet Marie, b. m., 11, by McKinney (1907)... Second heat — Sweet Marie, b. m., 11, by McKinney (1907) Third heat — Early Alice, br. m., 7, by Early Reaper (1908). . Fourth heat — Charley H., br. g., 8, by Cicerone (1910).. Fourth heat by a stallion — Kenyon W., bik., 9, by. Marcos ‘Bozarris (LG VED) es ec ciate 0 pei atch gcse oS tosh wae nie ames Mhbale bdgalged saan ele Two-heat race — George G., b. g., 8, by Homeward (1906)....... 2:08, Three-heat race — Locust Tack, g.g,7, by Kellar Thomas (1908)...... Bish seca batasc eget aaibe anda sd yale vba iaal BxSacn peng da seea hesaubee 2: 104,2: 104, Four-heat race — Norman B., blk. g., by Phallas (1904) (Tonso won first ea ha 3 sonst ocenbov thaws bran he vipa Geese outlaw 214d, DQel2h 218, Eleanor B., b. m., by Allerio (1906) (Leavette won third heat)...... 2 a ticaniiuviysnans aiomantinieMeue ela NMR ECT ja. Kongens FAR 2: 144, 2: 134,2: 134, Five-heat race — Kenyon W., blk. h., 9, by Marcos Bozzaris (1911) (Joe Bowers won first two heats)........ 2:09}, 2:11}, 2: 093, 2: 103, Five-heat race by a mare — Marigold, b., 8, by Delham (1911) (Baron Reaper, 1st, 2d) oo. cee accesso ereae one 2: 104, 2:12, 2: 124, 2: 124, Five-heat race by a gelding — Charley H., br. g., 8, by Cicerone (1910) (Early Alice won 2d and 3d heats)....2: 114, 2: 114, 2: 103, 2: 094, 1 mile to wagon -— Sweet Marie, b. m., 11, by McKinney (1907)........ 1 mile, by a team — York Boy, b. g., by Wilkes Boy, and Bemay, blk. m., by Baronaise (1902)..........0. 00 00sec cece eee eee Saddle — Country Jay, ch. g., 15, by Jayhawker (1911)............... Two miles — Prince C., br. h., 10, by Martyr (1911).................. Pacing Stallion — Dan Patch, br. h., 9, by Joe Patchen (1905) Mare — Alcyfras, ro., 8, by Aleryon (1911)................... Gelding — Prince Alert, b., 11, by Crown Prince (1903)........ Stallion (race) — Directum I, ch. h., by Directum Kelly (1913) Mare in race — Lady Maud C., ch., 10, by Chitwood (1911) .......... Gelding (race) — Prince Alert, b. g., 9, by Crown Prince (1901) Two-year-old (against time) — Online Two-year-old — Argot Patch (1911).........0...000 0... ccc ec eee eee Two-year-old filly — Tillie Tipton, b., by Ozono (1912) Three-year-old filly — Grace D. (1911).......000 0000. c cece eee ee Three-year-old colt — William, b.c., by Abe J.. ................... gr old stallion — Director Jay., ro. h., by The Director General I913).. Selanne SIMI Resa eh pee cra ere Biel wat a ee oO Digitized by Microsoft® * * vrwmonwnwry i) N WNNNNNNNNNWN W Nu NW NN NNNNNWNN APPENDIX Two-heat race — Lady Maud C. (1911)....... 0... cece cece eens 2: 044, Two-heat race, by a gelding — Prince Alert, b. g., 10, by Crown Prine (1902) 2:05, Three-heat race Prince Alert, b. g., 7, by Crown Prince (1899)...... Sa Sekevlgad Yo such nas aba aaa OBR ave HOVe anges Meee oa een <2 renee 2:07, 2: 063, Three-heat race, by a stallion — Bedworth, Jr., b., by Bedworth (1903) be Reese BR ILM tie cocc cases sits. By rey ad tanliee sastotte Batu ta eat Chae e 2: 084, 2: 094, Three-heat race, by a mare — The Broncho, b., by Stormclitfe (1905). . cs SilpeSecton' Ss cassie ot tot albcz lanl Abeer apainad deweaan Ae, orev amase ape al cia 2: 064, 2: 073, Four-heat race — Prince Alert, b. z., 7, by Crown Prince (1899) (Democ- racy won second heat)...................05. 2:10, 2: 073, 2:07, Five-heat race — Prince Alert, b. g., 7, by Crown Prince (1899) (Roan Wilkes won first and second heats) 2:09, 2: 083, 2:10, 2: 074, Six-heat race — Hal B., Jr., br. h., by Hal B. (1912).................. iis aca ten eae yteeeat nich art data tat Sa os 2:07%, 2:07%, 2: 074, 2:08, 2:11, Six-heat race (gelding) — Harry L., b. g., by Coleridge (1906) (Index won first heat, The Bishop third and fourth)........................ Sessa Neogene tan Ostet aes te data 2: 08%, 2: 07}, 2: 094, 2: 124, 2: 083, Mile in race, by team — Charley B., blk. g., by Octoroon, and Bobby Hal, b. g., by Octoroon (1900) To Wagon — Half-Mile Track 1 mile — Dan Patch, br. h., by Joe Patchen (1905)................... 1 mile in a race — Joe Patchen, blk. h., by Patchen Wilkes (1906) 1 mile, mare — Nerva Patchen, ch., by Bourbon Patchen (1901)....... WORLD’S RUNNING RECORDS 4 mile — Bob Wade, Butte, Mont., Aug. 20, 1890 2 mile — Atoka, Butte, Mont., Aug. 23, 1906................0.00005 Pinkerton, Belmont Park, N. Y., Oct. 15, 1906 (made in first ? of 6 FUTONS)... », jxcccdua sas se aydtnn parades aS ee-al wacarter a ayedee -apsiean eanatade eal mie 4 mile — Donan, Santa Anita, Cal., Mar. 13, 1909................... Amon (2), Juarez, Mex., Feb. 9, 1911; Geraldine (straight course), Morris Park, Avie.:30) 1889) < eccges sede twee eee a crane eeeond atoms 3% furlongs — Calisse (2), Juarez, Mex., Jan. 27,1911 ............... 43 furlongs — Perceptor, 2 years, Belmont Park, New York, May 19, {PACK cn seaweed Rates ts Ne eS mae done ka eign et ey 2-year-old Eastern Rose, Epsom, England, April 23, 1912........ 53 furlongs — Queen Marguerite, Belmont Park, N. Y., May 19, 1908. Straightaway, Plater, New York, Oct. 21,1902...............445 6 furlongs, straightaway — Artful, New York, Oct. 15, 1904.......... Master Willie, Epsom, England, June 6, 1901................-. Canonite, Epsom, England, April 23, 1912 (circular track)...... Iron Mask (127 Ib.), Louisville, Ky., Sept. 23,1913.............- 63 furlongs — Lady Vera, Belmont Park, New York, Oct. 19, 1906..... 7 furlongs — Rosenben, 126 lb. up, Belmont Park (circular track), New YorkOct: 1621906). «2 o3d ces to eats s move es Gea eS Sunspot, 120 lb. up, Epsom, England, May 30, 1911.............. 74 furlongs — Restigouche, Belmont track, New York, May 22, 1908... § miles — Tern’s Trick, Oakland, Cal., Dec. 29, 1910................ Digitized by Microsoft® Nuwhy meee eee 834 APPENDIX 1 mile — Center Shot (circular course), Los Angeles, Dec. 22, 1908.... Dick Welles, 3-year-old, Chicago, 1903.................-0000005 Kiamesha, Belmont track, New York, Oct. 9, 1905; Fern L., Seattle, Wash., Aug. 15, 1908; Bourbon Beau, Juarez, Mex., Feb. 14, 1912 1 mile — Salvator (straight course, against time), Monmouth Park, Aue. 28) 1890 be sows eae os caida ewiated MeO R Noes a eee Deg © Dame Caiman (American bred), Lingfield Park, straight course, Surrey, England, July 13; 1900.3. 2c0.00. eciccs mesa onerws veers nens Circular course, Kildeer, New York, Aug. 13, 1902.............. 1 mile 20 yards — Froglegs, Louisville, Ky., May 13, 1913............ 1 mile 44 yards — Prevoyant (110 lb.), Epsom, Eng., June 6, 1913..... 1 mile 50 yards — Grand Opera, 4-year-old, Chicago, 1903............ 1 mile 70 yards — Princess Callaway (3), Latonia, Ky., Oct. 27,1911... Levetie, Fort Erie, Can., July 4, 1912 1 mile 100 yards — Rapid Water, Oakland, Cal., Nov. 30, 1907....... 1zs miles — Gretna Green, Fort Erie, Ont., Aug. 28, 1909............. 1s miles — Milton B., Latonia, Cincinnati, O.. July 4,1913........... 13 miles — Vox Populi, 110 lb. up, Los Angeles, Dec. 19, 1908........ Charles Edward, 126 lb., New York, July 16, 1907.............. 14 miles — Whisk Broom II (139 lb.), Belmont Park, New York, June DB. MOUs see oo Sega arctea tnstloat Sane our ataan ning Ar panes ay onanioud WKN Goat ee 12s miles — Ballot, Sheepshead, N. Y., July 1, 1908 ................. 13 miles — Long Set (130 lb.), Liverpool, England, July 25, 1913...... 14 miles — Marajax, 4 years, 109 lb. up, Manchester, Eng., June 9, 1911 1% miles — War Mint (3), Hurst Park, London, Eng., Sept. 26, 1912. . 14 miles — Major Daingerfield, 4-year-old, New York, 1903.......... 2 miles — Everett, Pimlico track, Baltimore, Md., Oct. 31, 1910....... Pradella, Ascot, England, June 19, 1906..............-5 00.200 ee 2 miles 1 furlong — Balscadden (5), Newbury, Eng., Sept. 27, 1912.... 24 miles — Ethelbert, Brighton Beach, Aug. 4, 1900................. 24 miles — Prince Palatine (130 lb.), Ascot, England, June 20, 1913.... 3 miles — Carrie Roy, Ascot, Eng., June 13, 1884..............0..2. 4 miles, against time — Lucretia Borgia, Oakland, Cal., May 20, 1897... (In a race), Soternia, Louisville, Ky., Oct. 7,1912............55. 10 miles — Mr. Brown, Rancocas, N. J., March 2, 1880.............. Records for 1913 6 furlongs, circular track — Iron Mask (127 lb.), Louisville, Ky., Sept. 23 1 mile 20 yards — Froglegs, Louisville, Ky., May 13................ 1#s miles — Milton B., Latonia, Cincinnati, O., July 4............... 1} miles — Whisk Broom II (139 lb.), Belmont Park, N. Y., June 28... 13 miles — Long Set (130 lb.), Liverpool, Eng., July 25...... naeeteeya 2 miles 1 furlong — Baldscaddeb (126), Newberry, Eng., Sept. 29...... 234 miles — Prince Palatine (130), June 20..........0....00.. 0.000005 Running Races — Hurdle 3 miles — Alert Dream, Melbourne, Australia, March 3, 1909......... 2 miles (steeplechase) — Findowrie, Caufield, Australia, Dec. 27, 1909, . 3 miles (steeplechase) — Fincastle, Toronto, Can., Sept. 30,1911...... 4 miles (steeplechase) — Nigel, Caufield, Vic., Aug. 8, 1908............ Digitized by Microsoft® a to Bee eee Bee ANNTRWWWWNNnNNnNby PWNNe ee Now awe 1374 1372 APPENDIX DAIRY RECORDS Hicuest YIELDS OF JERSEYS 385 Best Five Recorps in Year's Tests at Various Acss, June 1, 1914 Class 1 — Cows Under Two Years 85 % Butter Ls. Oz. 74714 713 «10 657 10 634 4 632 11 85 % Butter Ls. 960 847 754 738 717 Oz. 1 10 1 15 6 85 % Butter Ls. 655 644 641 634 623 Oz. 14 15 1 8 13 85 % Butter Ls. 826 812 775 744 736 Oz. i 2 12 4 2 85 % Butter Ls. 879 806 805 748 Oz. 3 13 12 15 Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Lucky Farce 298177 > 3 - 14260 weit § 635 11.8 Lass 64th of Hood Farm 266735 9830 5. 606 10.1 King’s Golden Diploma 2526388 . . 9749 6.4 559 0.13 Ruby’s Bonnie Lass 264498 . 8823 1. 539 2: Golden Dollykin 2d 258076 10644 14.4 537 -:12.5 Class 2 — Cows Two Years and Under Two and One Half Years Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Pearly Exile of St. Lambert 205101 12345 8. 816 1.27 Lass 66th of Hood Farm 271896 14513 2. 720 8. Corinne of Roycroft 247303 . 11115 11. 640 15.3 Lass 54th of Hood Farm 257375. 14160 5. 628 1.5 Tonona Pogis’ Fontaine 280417 10755 eam 609 12.8 Class 3 — Cows Two and One Half Years and Under Three Years Name and H. R. Number of Cow Milk Butter Fat Le. Oz. Ls. Oz. Mary Golden Letta 240917 . . 9295 5. 557 7.8 Great Edison's Polly 243658 . 8995 6.4 548 3.6 Lass 38th of Hood Farm 223628 . 9334 3. 544 «14.8 Lass 51st of Hood Farm 247084 . 8968 =-:10. 539 5.1 Pedro’s Foxy Mabel 241911 . . 8209 3.2 530 4.2 Class 4 — Cows Three Years and Under Three and One Half Years Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Tonona Pogis’ Azalia 261480 13339 11.2 702 3.1 Lass 63d of Hood Farm 266734 12694 «15. 690 6.9 Landseer’s Pacific Pearl 205097 9045 = 15. 659 6.6 Gertie of Glynllyn 2d 206903 ‘ 13198 1.6 632 9.7 Edith Marigold 247304 10292 6.2 625 11.7 Class 5 — Cows Three and One Half Years and Under Four Years Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Lass 40th of Hood Farm 223642 . 15362 1 747 5.2 Lass 47th of Hood Farm 240327 . 11410 9. 685 12.6 Lass 30th of Hood Farm 214511 . 11990 5. 684 13.9 Lass 42d of Hood Farm 223636 . 10391 8. 636 = =10.1 Great Edison’s Polly 243658 . . . 9696 11.2 624 1.7 Digitized by Microsoft® 738 3 336 APPENDIX Half Years 85 % Butter Ls. Oz. 754... 740 3 723 15 721 10 714 11 85 % Butter Ls. Oz. 1103 5 1005 11 984 11 781: 2 743 3 Class 6 — Cows Four Years and Under Four and One Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Spermfield Owl’s Temisia 215982 . 9994 sae 640 14.4 Spermfield Owl’s Dawson 193935 11858 11. 629 2:3 Lass 45th of Hood Farm 233488. 11840 4. 615 5.6 Nero’s Rosa of Caro 205589 . 11015 avis 613 6. Goldmont’s Kathletta 225977. 12065 9.6 607 8.1 Class 7 — Cows Four and One Half Years and Under Five Years Name and H. R. Number of Cow Milk Butter Fat Ls. Oz. Ls. Oz. Olympia’s Fern 252060 Sh wt 16147 13.6 937 =: 13.3 Sophie 19th of Hood Farm 189748 . 14373 3. 854 13.7 Rosaire’s Olga 4th’s Pride 179509 14104 13.6 836 15.8 Lass 30th of Hood Farm 214511. 1141318. 664 ies Pogis Oneida 209479 3 11438 4.8 631 11.8 Class 8 — Cows Five Years and Over Name and H. R. Number of Cow Milk Butter Fat 85 % Butter Ls. Oz. Ls. Oz. Ls. Oz. Sophie 19th of Hood Farm 189748 1755712. 999 2.2 11757 Spermfield Owl’s Eva 193934 16457 64 993 4.06 1168 8 Eminent’s Bess 209719 . 18782 15.6 962 13.2 1132-12 Jacoba Irene 146443 . . . . 17253 «3.2 «952154 11212 Sophie 19th of Hood Farm 189748 15099 6. 931 15.5 1096 7 HicHest YIELDS OF GUERNSEYS Highest record in milk for Guernseys: lyr. May Rilma 22761 19673.00 lb. 30 days Murne Cowan 19597 2361.50 lb. 7 days Murne Cowan 19597 564.80 Ib. 24 hours Murne Cowan 19597 82.10 lb. Highest records in butter fat for Guernseys: lyr. May Rilma 22761 1073.41 lb. 30 days May Rilma 22761 103.03 lb. 7 days May Rilma 22761 24.40 Ib. YS | Murne Cowan 19597 24.40 Ib. 24 hours Golden Elsie 2d 33422 3.70 lb. May Rilma 22761, Reéntry, 1726 Sire Mars of Woodcrest (9290) A. R. Sire Mr. Dooley of Mapleton (6834) Dam Charity of Mapleton (13769) Digitized by Microsoft® APPENDIX 337 Dam Rilma of Paxtang (10331) Sire Sheet Anchor 2d (4119) A. R. Dam Princess Bonnie of Paxtang (8777. Breeder — A. J. Cassatt, Berwyn, Penn. Owner — E. B. Cassatt, Berwyn, Penn. Born — Dee. 15, 1906. Calved — April 4, 1913. Requirement for admission: 360.00 lb. butter fat. Official year’s record: 19673.00 lb. milk; 1073.41 lb. butter fat. Supervised by Pennsylvania Agricultural Experiment Station. Miz Borrer Fat May, 1913 » . . . 1761.20 lb. 4.49% 79.08 Ib. June, 1913 2 1839.90 Ib. 5.60% 103.03 Ib. July, 1913 » . . . 1690.60 Ib. 5.04% 97.20 lb. Aug., 1913 4 1773.80 lb. 5.48% 85.21 lb. Sept.,1913 . . . . 1687.50 lb. 5.59% 94.33 Ib. Oct., 1913 : 1702.60 lb. 5.28% 89.90 Ib. Nov., 1913 . . . 1656.20 lb. 5.29% 87.61 Ib. Dece., 1913 . . . . 1563.00 lb. 5.57% 87.06 lb. Jan., 1914 : . . 1570.80 lb. 5.72% 89.85 Ib. Feb., 1914 .. . 1431.20 lb. 5.97% 85.44 lb. Mar., 1913 z 1538.80 Ib. 6.04% 92.94 lb. Apri,1914 . . . 1457.40 Ib. 5.61% 81.76 lb. Total war . . 19673.00 lb. 5.46 Av.% 1073.41 lb. Entry of Additional Record. Previous year’s record: 12125.60 lb. milk; 589.07 lb. butter fat. Published in Vol. XXVI. Feed Record May, 1913. 10 lb. grain daily of the following mixture: 250 lb. bran, 50 lb. each hominy, cottonseed meal and oil meal, 100 lb. gluten; 3 1b. beet pulp, 2 lb. molasses, hay, with pasture. JUNE, 1913. 181b. grain daily of the following mixture: 250 Ib. bran, 50 lb. each hominy, ground oats, cottonseed meal and oil meal; 3 lb. beet pulp, 2 lb. molasses, green feed. Jury, 1913. 18 lb. grain daily of the following mixture on Ist, and from 11th to 31st, 15 lb. daily from 2d to 11th: 250 Ib. bran, 50 Ib. each hominy, cottonseed meal, ground oats and oil meal, 100 lb. gluten; 3 lb. each molasses and beet pulp, corn fodder from Ist to 15th, clover from 17th to 31st. Z Digitized by Microsoft® 338 APPENDIX Aua., 1913. 18 lb. grain daily of the following mixture: 250 lb. bran, 50 lb. each hominy, cottonseed meal and oil meal, 100 lb. gluten; 3 lb. each beet pulp and molasses, corn fodder, alfalfa, clover with pasture. Sepr., 1913. Same grain ration as given in August from Ist to 3d and 9th to 30th; from 3d to 9th 12 1b. daily of same mix- ture; 3 1b. each pulp and molasses, corn fodder and clover pasture. Ocr., 1913. Same grain ration as given in August; 3 lb. each beet pulp and molasses, green clover and pasture. Nov., 1913. Same grain ration as given in August; 3 lb. each beet pulp and molasses, 25 lb. ensilage with pasture. Dec., 1913. Same grain ration as given in August; 3 Ib. each beet pulp and molasses, ensilage, alfalfa from 8th to 31st, clover hay. Jan., 1914. Same grain ration as given in August; 3 lb. each beet pulp and molasses, 16 lb. carrots, ensilage, alfalfa, clover, hay. Frs., 1914. Same grain ration as given in August; 6 lb. each beet pulp and molasses, carrots, ensilage and clover hay. Mar., 1914. Same ration as given in February. Apri, 1914. Same ration as given in February; no ensilage 12th. Five Leading Cows in the Several Classes in the A. R. as they Appeared June 15, 1914 Class A—5 years and over Le. Ls. % AGE Mux BF. BF. May Rilma 22761, A. R. 1726, Reéntry 6y. 4m. 19673.00 1073.41 5.46 Spotswood Daisy Pearl 17696, A. R. 790, Reéntry . 7 5 18602.80 957.38 5.15 Miranda of Mapleton 19606, AR. 914, Reéntry . 7 6 16630.70 927.16 5.57 Imp. Beauty of Park Farm 28420, A.R. 1850 - 8 2 14686.80 898.82 6.12 Dolly Dimple 19144, A. R. 628, Reéntry 5 3 18808.50 876.34 4.66 Class B — 4} to 5 years Dairymaid of Pinehurst 24656, A. R. 843, Reéntry . . 4 8 17285.30 910.67 5.27 Lady Lesbia 25142, A. R. 1348, Reéntry 4 10 13582.75 787.03 5.79 Glenanaar of the Glen 23619, A. R. 1907 4 7 16813.10 780.66 4.64 Imp. Dinah II of the Fountain 28482, A. R. 1796, Reéntry . 4 ll 14877.00 726.77 4.89 Imp. Itchen scare 3d 15630, A. R. 100, Reéntry s 4 7 13636.80 714.10 5.24 Digitized by Microsoft® APPENDIX Class C — 4 to 4} years Ls. Age Mix Azucena’s Pride 2d 24957, A. R. 1469, Reéntry . 4y. lm. 16203.90 Imp. Beauty II at the Goutancher: 28465, A, R. 2081. at 5 13513.90 Anton's Frances 27291, A. R. 1497, Reéntry . 4 6 12555.60 Honor Bright F 17524, A. R. 875. 4 0 12674.00 Golden Elsie 23744, A. R. 1968 4 6 15082.35 Class D — 3} to 4 years Dolly Dimple 19144, A. R. 628, Reéntry 3 9 18458.80 Langwater Dorothy 27944, A. R. 1822, Reéntry . 3 9 16099.70 Imp. Princess of the Blicgs 28485, A.R. 1908 3 8 12608.80 Rose of Langwater 24204, A. R. 1445, Reéntry . 3 11 15008.20 Imp. Ma Charmante 6th 31925, A. R. 1995 hae J ye < ae 3 8 15149.80 Class E — 3 to 3} years Jehanna Chene 30889, A. R. 2588 3 5 16186.70 Dairymaid of Pinehurst 24656, A. R. 843, Reéntry é 1 14562.40 Masher’s Elsie 24986, A. ‘R. 1967 3 6 14458.70 Miranda of Edgewater 30970, A. R. 2363 3 0 14617.30 Sweet Maria 25151, A. R. 1803 3 0 12542.50 Class F — 2} to 3 years Langwater Hope 27946, A. R. 1978 2, 7 15078.80 Azucena’s Pride 2d 24957, A. R. 1469 2 9 12633.30 Rose of Langwater 24204, A.R. 1445 . 2 7 12966.50 Imp. Buttercup II of the Beauregard 35799, A. R. 2638 . . 2 11 10623.30 May Belle of Linda Vista 29679, A. R. 213845 6 «4 & # 2 7 11981.76 Class G — 2 to 2} years Dolly Dimple 19144, A. R. 628. 2 2 14009.13 Golden Elsie 2d 33422, A. R. 2274 . . 2 0 13409.00 Princess Deasie 36703, A. R. 2275 . 2 3 11943.10 Nellie Tostevin of Mapleton 3d 30318, A. R. 2121... = 2 4 11675.90 Langwater Princess 22138, A R. 1044 Be. 392; 4 12280.50 703.36 672.94 666.22 664.01 651.19 339 5.02 5.02 5,58 5.69 5.30 The average of these 35 leading Guernsey cows is 14597.73 Ib. milk; 771.37 lb. butter fat. Average per cent of butter fat, 5.28. Digitized by Microsoft® 340 APPENDIX Summary of 3047 Advanced Regiser Records Ls. Mitk Class A 912 Cows, Average. . oe ie 9784.00 Class B 158 Cows, Average . ae eis 9598.44 Class C 249 Cows, Average . . 8863.14 Class D 230 Cows, Average. . 8610.65 Class E 309 Cows, Average. . 8069.66 Class F 390 Cows, Average . x 7755.55 Class G 799 Cows, Average. . ‘ 7464.59 Av. for 3047. foe eee 8568.86 Ls. B. F. 483.11 478.31 446.50 434.04 412.05 395.98 369.15 427.75 % B.F. 4.937 4.983 5.037 5.040 5.106 5.105 - 4.945 4,991 Somes Resutts ATTAINED IN OFrFriciAL TESTING OF HOLSTEIN- Fries1an Cows ror MILK anp Fat, OctToBEr Ist, 1913 Leading Holstein-Friesian Cows and Heifers, by Classes, in the 7-Day Division Full-aged Cows (Class 5) H.B. Age at Name and A. R. Number of Cow Num- Time of ber Calving K. P. Pontiac Lass. 11168 106812 5 5 20 De Kol Queen La Polka 2d 7765 72325 6 5 29 Senior Four-Year-Olds (Class 44) Agatha Pontiac F 11167 99818 4 9 15 Belle Pietertje De Kol Parana 8554 79149 4 10 19 Junior Four-Year-Olds (Class 4) Fairmont Zerma Segis Pietje 11560 107672 4 111 Lieuwkje Korndyke 14877 120296 4 111 Senior Three-Year-Olds (Class 3}) Johanna Korndyke Aaggie . 22782 139481 3 6 24 Friend Echo Elnora 18037 114198 3 11 23 Junior Three-Year-Olds (Class 3) Finderne Pietertje Johanna 19022 121082 3 2 13 Senior Two-Year-Olds (Class 23) Lockhart De Kol . . » 9240 101544 2 11 21 Inka Clothilde 2d Johanna . 17567 131656 2 9 29 Junior Two-Year-Olds (Class 2) Finderne Pontiac Netherland 18183 133504 2 2 24 Dutchland Colantha Vale . 18976 132794 2 5 14 Digitized by Microsoft® mounds Av. Per ( Milk Cent 585.9 6.03 841.8 3.36 575.8 5.13 684.6 3.52 608.4 4.68- 690.4 3.71 588.4 4.67 678.5 3.59 637.9 4.42 566.9 4.13 610.5 3.39 567.5 3.98 599.3 3.05 Lb. of Butter Fat 35.343 28.305 29.520 24,094 28.484 25.633 27.451 24.336 28.164 23.418 20.668 22.610 18.294 APPENDIY 341 Leading Holstein-Friesian Cows and Heifers, by Classes, in the 30-Day Division Full-aged Cows (Class 5) H.B. Age at Name and A.R. Number of Cow Num- Time of ber Calving K. P. Pontiac Lass . . . 11168 106812 5 5 20 De Kol Queen La Polka 2d 7765 72325 6 5 29 Senior Four-Year-Olds (Class 44) Agatha Pontiac Sot 11167 99818 4 9 15 Chimacum Wayne Boon 13094 111306 4 7 4 Junior Four-Year-Olds (Class 4) Fairview Rag Apple De Kol 17094 166790 4 4 13 Jessie Fobes Bessie Homestead 9555 100742 4 1 18 Senior Three-Year-Olds (Class 34) Friend Echo Elnora 5 18037 114198 3 11 23 Junior Three-Year-Olds (Class 3) Finderne Pietertje Johanna 19022 121082 3 213 K. P. Metis . ‘ . 11754 110268 3 4 24 Senior Two-Year-Olds (Class 24) Lockhart De Kol . . 9240 101544 2 11 21 De Kol Paul Cornucopia 11634 110314 2 11 13 Junior Two-Year-Olds (Class 2) Finderne Pontiac Netherland 18183 133504 2 2 24 Dutchland Colantha Vale 18976 132794 2 5 14 Pounds oO Milk 2316.4 3376.5 2365.5 2944.0 2215.8 2886.0 2899.1 2701.7 2743.9 2415.9 2836.5 2329.4 2458.6 Av. P 3.50 4.19 3.81 3.86 2.79 3.80 2.95 Lb of Butter Fat 137.198 116.085 112.081 109.773 117.587 113.727 101.585 113.260 104.472 93.226 79.094 88.575 72.495 Leading Holstein-Friesian Cows and Heifers, by Classes, in the Semi-Official Yearly Division Semi-Oficial Yearly or Lactation Records Full-aged Cows (Class 5) Banostine Belle De Kol 10126 90441 5 2 22 365 27404.4 Creamelle Vale . 5280 73357 7 9 O 365 29591.4 Senior Four-Year-Olds (Class 43) Vale De Kol Elliston 8301 87448 4 8 4 365 24191.9 Junior Four-Year-Olds (Class 4) Daisy Grace De Kol 10243 98228 4 313 365 21718.3 Maple Crest Pontiac Girl. 13603 143952 4 5 27 365 22730.2 Senior Three-Year-Olds (Class 3}) Queen Juliana Dirkje 9211 97608 31013 365 Digitized by Microsoft® 19124.3 Friend Echo Elnora. . 18037 114198 3 11 23 365 23148.6 3.86 3.12 3.45 4.43 3.90 4,27 3.17 1058.34 924.68 832.33 962.80 887.53 817.38 732.70 342 APPENDIX Junior Three-Year-Olds (Class 3) Ageat Length HB. Name and A. R. Number of Cow Num- Timeof_ of ber Calving Record Dutchland Changeling Co- lantha Lad. . . 14928 120762 3 116 365 Dutchland Colantha Mona 15329 120767 3 2 3 365 Senior Two-Year-Olds (Class 23) K. P. Manor Kate 16568 126416 2 8 20 365 Junior Two-Year-Olds (Class 2) Woodcrest Rifton Lassie 13380 116441 2 123 365 Dutchland Colantha Vale. 18976 132794 2 5 14 365 Pounds Av. of Per Milk Cent 21239.8 3.57 22645.0 2.65 22106.4 3.70 19560.9 3.71 22750.2 3,02 Lb. of Butter Fat 757.37 600.39 818.73 726.66 685.95 Leapina AyrsHiIrE Cows AND HEIFERS THAT HAVE QUALIFIED ror ADVANCED REGISTRY Mature Form (Five Years Old or Over ) Pounds Pounds Pounds Per oO Milk 27943 Auchenbrain Brown Kate 4th . . 547 23022 917.60 Four Year Old Form 25171 Agnes Wallace of Maple Grove . 851 17657 Three Year Old Form 26292 Elizabeth of Juneau 523 15122 Two Year Old Form 28520 Castlemain’s Nancy 4th 14495 Ayrshire Cumulative Records Six Years’ Record Cent 0! 0 Fat Butter Fat 1080 3.99 821.45 966 4.65 536.15 631 3.55 548.19 645 3.78 Pounds Pounds Pounds Name of of 0! Milk Fat Butter Crimson Rambler 59446 2124.03 2499 Five Years’ Record Lady Wonder 4th . . ‘ 54765 2104.29 2475 Four Years’ Record Bessie of Rosemont . - 48475 1999.80 2352 Three Years’ Record Lilly of Willowmoor . 44047 1717.28 2021 Two Years’ Record Imported Auchenbrain Brown Kate 4th . 84206 1377.24 1621 Digitized by Microsoft® Average Per Cent Fat 3.60 3.81 4.05 APPENDIX KILLING RECORDS Dressine Percentaces or First Prizke anp Cuampion Car- CASSES AT THE INTERNATIONAL Live Svrock Exposition, 343 1900-1913 CaTTLEe CARCASSES Hoa Carcasses WETHER CARCASSES YEAR Wt. 200 | Wt. 100 2 yr. old | Yearling ue ane and underjand under] Yearling] Lamb 0 0 G 300 Ib. | 200 Ib. % % 2 %o % 1900 | 65.07 66.2 * * * * * 1901 63.15 66.44 * * * * a 1902 -6508 6496 * * * * * 1903 | 68.88 67.16 * * * * * 1904 | 66.7 66.6 * * * * * 1905 .667 6488 | * * * # * 1906 | 69.5 67.1 87.60 86.52 83.41 61.94 54.24 1907 | 66.64 63. 87.09 89.25 85,22 57.86 50.52 1908 | 65.55 67.47 89.6 88.9 88.6 59.88 57.25 1909 | 66.8 65.8 tT t tT 63.48 60.64 1910 | 66.91 66.43 84.9 86. 81.8 58.8 56.4 1911 662 678 86.3 86.9 83.5 60.45 55.24 1912 | 67.13 65.09 85.77 79.33 81.30 60. 55.13 1913 | 66.97 65.80 87.96 92. 88.31 62.68 54.76 * No killing tabulations for swine and sheep were available during the years 1900 to 1905, inclusive. + No tabulation printed, but the percentages range from 73.48 to 87.42 on 22 swine carcasses exhibited. — Compiled by Dewitt C. Wing, Breeders’ Gazette, Chi- SHEARING RECORDS FLeece Recorps or Ewes From Iuuinois UNIvERsITY Fiock cago, IIl. ASSOCIATION qa es L Shropshire AssOcIATION eee Le on Woon NUMBER §yEaRED PER YEAR NumBer 287038 3 7.3 375446 351061 3 7.48 385052 369856 1 9.25 3850385 369869 1 6.33 385036 341212 4 11.4 385038 341219 4 8.56 385039 371033 2 10. 385040 371027 1 9.5 385041 375445 1 7.9 385042 Digitized by Microsoft® SHEARED Ree eRe Ree ee AVERAGE 3B. OF Woou PER YEAR 344 APPENDIX No. AVERAGE No. AVERAGE er cea Szasons Ls. or Woon ra Srasons Ls. or Woon UMBER SHEARED PER YEAR SHEARED PER YEAR 385020 1 7.8 295406 1 8.3 385050 1 6.75 306662 1 8.7 385028 1 5.4 344989 1 9.3 385029 1 5.4 344982 1 8.5 _ 385030 1 6.5 325910 2 9.85 385047 1 4.8 325912 2 8.8 385051 1 7.5 325913 2 9.4 385049 1 10.75 325914 2 11.95 385032 1 6.4 372654 2 9.25 268052 2 9. 321329 1 7.7 287032 2 8.6 226302 2 6.65 287009 2 8. 345311 2 9.15 351060 1 5.6 341211 1 9.7 341214 2 10.5 341213 2 11.55 341215 2 9.75 341218 1 9.2 341216 2 9.75 344974 1 TA 292589 1 9.7 Hampshires 24776 3 7.77 34484 1 9.75 22359 4 9.22 34937 1 9. 25110 4 9.45 34936 1 7.2 22280 4 9.1 34935 1 8.5 22339 4 8.97 14364 1 7.15 24701 4 9.36 22196 2 9.4 24706 4 7.06 22171 1 8.2 34485 1 9.5 22198 1 6.2 34482 1 8.5 11550 5 7.4 34483 1 8. 22198 2 9.1 Southdown 30561 5 7.28 29521 1 5.7 30563 4 6.55 30574 1 4.5 29519 5 5. 30575 1 5.5 30565 5 7.7 26193 1 7.7 eS 1 6.2 30567 3 7.87 29363 5 6.65 16220 4 3.92 30566 4 7.32 18883 3 6.66 29521 2 5.15 16072 2 6.12 30568 3 6.17 16072 6 5.93 30570 1 7.7 20182 5 5.6 30571 1 5.25 16072 1 5.4 30572 1 5. 2 5.5 Digitized by Microsoft® ASSOCIATION NuMBER 24115 71541 71542 71543 71544 71545 51068 51070 51073 54300 67398 67408 67411 73338 73339 73340 73342 73344 71546 34039 34042 54297 54299 67399 62777 65700 7271 11432 1385 1989 1024 APPENDIX 345 een Paes Want Ae poaron gues Pees Woot SHEARED PER YEAR SHEARED PER YEAR 4 5.57 30562 4 7. 3 5.1 30564 3 5.2 2 6.1 — 1 7.1 2 6. 29520 3 7.1 2 4.45 Rambouillet 3 19.3 67403 3 14.7 3 15.5 67404 3 14.9 3 17.75 20170 5 11.23 3 21.65 20171 4 10.7 3 17.9 34037 8 13.9 6 14.9 34038 7 12.16 6 14.5 34040 1 13.7 6 13.14 34041 6 11.6 5 13.73 34042 3 11.9 3 16.5 34043 7 13.5 3 16.95 43217 5 10.6 3 15.68 43213 5 10. 1 14.75 48450 3 10. 2 14.75 48451 4 9.6 2 13.1 48452 4 11.05 2 12. 51067 1 12. 1 12.8 51071 4 12. 2 14.8 51072 4 10.8 5 13.4 54298 4 15.2 5 13.2 54301 2 11.6 4 15.2 67400 1 21.4 4 13.9 67402 2 11.3 1 15.8 Oxford Down 1 9.1 65551 1 9.5 1 10.5 65552 1 11.4 Dorset Ewes 1 5.6 13795 1 7.8 1 4.1 13798 1 5.6 Tunis Sheep 1 6. 1991 1 8.5 1 6.5 — 1 5. 1 4.8 —. 1 7.5 — Compiled by Prof. W. C. Coffey, Urbana, III. Digitized by Microsoft® 846 APPENDIX THE SCALE OF POINTS The following scales of points have been furnished by the secretaries of those breed associations which have adopted them. American Saddle Horse Saow Rina CLassIFICATION ADOPTED BY THE STOCKHOLDERS or THE AMERICAN SADDLE Horse BREEDERS’ ASSOCIATION, AnnuaL Meetine, Aprit, 1910 The Saddle horse must be sound, of good conformation, sub- stance, finish, style, and shown without artificial appliances, and up to carrying at least one hundred and sixty (160) pounds. The three-gaited horse should go plain walk, briskly and with speed equal to four (4) miles an hour; canter reasonably high and gentle; trot, steady, straight and true; action enough to be at- tractive; well balanced and with speed equal to twelve (12) miles an hour. Added to the foregoing the five-gaited horse should go running walk, fox trot or slow pace, smoothly and equal to six (6) miles an hour; rack easily without being forced, with speed equal to twelve (12) miles an hour. Must stand quietly, back readily and lead with either foot in a canter from a halt. High rate of speed and racing is forbidden. High School Gaits are not Saddle Gaits. Itis understood that an animal which has been educated in high school may inad- vertently show a step or two in this school when changing suit. Such evidence is not to disqualify a horse, though it is objection- able, but any intentional exhibition of high school is prohibited and shall disqualify an entry. Shetland Pony Scale of Points Constitution. — Constitution indicated by general aon appearance, perfect respiration, brightness of eye . . 10 Size. — Ponies over four years old 42 inches and under in height, two points to be deducted for every inch over 42 inches up to 46 inches, fractional portions to count as full inches P 25 Head. — Head symmetrical, rather small and fine, wide between eyes, ears short and erect : 10 Body. — Barrel well rounded, back short and. level, deep chest, good breast, compact “‘pony build”. 10 Digitized by Microsoft® APPENDIX 347 Legs. — Legs muscular, flat-boned, hind legs not cow-hocked or too crooked . ‘ stop dbs nen Mane and tail. — Foretop, mane aud. tail heavy : 10 Beets=— GOOd:) he vee ae oes WARGO an me ae LE Ny 10 100 ABERDEEN-ANGUS CATTLE — SCALE oF Points PERFECT Score 1. Color. — Black; white is objectionable, except on the under line behind the navel, and there only to moderate extent; a white scrotum is most un- desirable .. 3 Head. — Forehead ee face slightly prominent, and tapering toward the nose, muzzle fine; nostrils wide and open; distance from eyes to nostrils of moderate length; eyes mild, full and expressive, indicative of good disposition; ears of good medium size, well set and well covered with hair; poll well defined, and without any w appearance of horns or scurs; jaws clean . 10 3. Throat. — Clean, without any development of loose flesh underneath . 3 4. Neck. — Of medium length, muieeulans with mod- erate crest (which increases with age), spreading out to meet the shoulders, with full neck vein . . 3 5. Shoulders. — Moderately oblique, well covered on the blades and top; with vertebra or backbone slightly above the scapula or shoulder blades, which should be moderately broad 3 6 6. Chest. — Wide and deep; also round and full just back of elbows . . 10 7. Brisket. — Deep and moderately projecting from between thelegs, and proportionately covered with flesh andfat. . . 4 8. Ribs. — Well sprung from the eaclebone. arched and deep, neatly jointed to the crops and loins 8 9. Back. — Broad and straight from crops to hooks; loins strong; hook bones moderate in width, not prominent, and well covered; rumps long, full, level and rounded neatly into hindquarters 4 10 10. Hindquarters. — Deep and full; thighs thick and muscular, and in proportion to hindquarters; twist filled out well in its ‘‘seam,’”’ so as to form an even, wide plain between the thighs . : 8 Digitized by Microsoft® 348 11. 12. 13. 14. 15. 16. APPENDIX Tail. — Fine, coming neatly out of the body on a line with the back and arc at right sisi to it. Under line. — Straight as s nearly as possible; ; ” flank deep andfull . Legs. — Short, straight and squarely: placed, hind legs slightly inclined forward below the hocks; forearm muscular; bones fine and clean : Flesh. — Even and without patchiness Skin. — Of moderate thickness and mellow touch, abundantly covered with thick, soft hair (much of the thriftiness, feeling properties and value of the animal depends on this quality, which is of great weight in the grazier’s and butcher’s judg- ment. A good ‘‘touch’’ will compensate for some deficiencies of form. Nothing can compensate for a skin hard and stiff. In raising the skin from the body it should have a substantial, soft, flex- ible feeling, and when beneath the outspread hand it should move easily as though resting on a soft, cellular substance, which, however, becomes firmer as the animal ripens. A thin, papery skin is objectionable, especially in cold climate) General appearance. — Elegant, ‘well bred and mas- culine. The walk square, the step quick and the head up ab Yel bs ex ey Perfection . 10 10 100 When bulls are exhibited with their progeny in a separate class, add 25 points for progeny. Hererorp CaTrrte — Score Carp Color, 5 points — Medium, deep, rich red, with white head, breast, belly, crest, Objections. switch and ankles. legs. Head, § points — Forehead broad and prominent, face short, slightly tapering towards nose; muzzle full; nostrils wide and open; White back of crop high on flank or too high on eyes large and expressive; ears of medium size, well set and well Digitized by Microsoft® APPENDIX 349 covered with hair; horns of medium size, even color, coming from head at right angles, set on level with crops, back and tail head, curving forward and downward. Throat, 2 points — Clean, without any excessive development of loose flesh or fat underneath. Neck, 2 points — Short, neat, spreading out to meet shoulders, with full neck vein, free from loose skin. (Males: neck muscular, with full crest according to age.) Shoulders, 6 points — Straight, round, full, smooth and well covered ; top of shoulder blades slightly below vertebra, good width on top. Chest, 6 points — Wide, deep, round and full just back of shoulders. Brisket, 2 points — Deep and wide, moderately projecting, free from flabbiness. Ribs, 8 points — Well sprung from backbone, close together, long and arched, carrying the full width of shoulders and deeply and smoothly covered. Back and loin, 10 points — Broad, straight and heavily covered from crops to hooks, hooks moderately wide and well covered. Rump, & points — Long, wide, smooth and well covered, carrying width in proportion to width of back and hooks, joining smoothly into quarters. Quarters, 4 points — Long, straight, muscular, full, deep and thick. Thigh and twist, 3 points — Full and thick, carried well down to hocks. Tail, 1 point — Tail level with line of back, tail dropping at right angles to back line. Under line, 3 points — Straight, flanks deep and full. Legs, 6 points — Short, straight and squarely placed, perpendicular both from side and end view, forearm muscular, bones strong and clean. Flesh, 8 points — Deep, firm, smooth, uniform covering of all parts and free from patchiness. Digitized by Microsoft® 350 APPENDIX Skin, 6 points — Of moderate thickness, mellow, pliable and loose, abundantly covered with long, thick, silky hair. General appearance, 10 points — Vigorous, compact and symmetrical. Bulls masculine and possessing an abundance of quality and predominant breed- ing characteristics. Females matronly, roomy, smooth, showing quality and feminine appearance throughout. Weight, 5 points — Age and condition to be considered. The following are the average weights of all Herefords ex- hibited at the American Royal Show for five years: Aged bulls . . . . 2238 Aged cows . 2 1689 Two-year-old bulls . . 1911 Two-year-old heifers 1517 Senior yearling bulls . 1439 Senior yearling heifers . 1269 Junior yearling bulls . 1318 Junior yearling heifers . 1128 Senior bull calves . . 979 Senior heifer calves . 828 Junior bull calves . . 748 Junior heifer calves . . 634 GaLLoway CaTTLE — Score Carp Color — Black, with a brownish tinge. Head — Short and wide, with broad forehead and wide nostrils; without the slightest symptoms of horns or scurs. Hyes — Large and prominent. Ear — Moderate in length and broad, pointing forwards and up- wards with fringe of long hairs. Neck — Moderate in length, clean and filling well into the shoulders; the top in a line with the back in a female, and in a male naturally rising with age. Body — Deep, rounded and symmetrical. Shoulders — Fine and straight, moderately wide above; coarse shoulder points and sharp or high shoulders are objec- tionable. Breast — Full and deep. Back and rump — Straight. Ribs — Deep and well sprung. Loin and sirloin — Well filled. Hook bones — Not prominent. Hindquarters — Long, moderately wide and well filled. Flank — Deep and full. Thighs — Broad, straight and well let down to hock; rounded buttocks are very objectionable. Digitized by Microsoft® APPENDIX 351 Legs — Short and clean, with fine bone. Tail — Well set on, and moderately thick. Skin — Mellow and moderately thick. Hair — Soft and wavy, with mossy undercoat; wiry or curly hair is very objectionable. , The last point is a very important one. Some animals are without this thick mossy covering, which should, in the very best hides, have a feeling akin to a sealskin jacket. The great advantage of such a covering is obvious. In cold or windy weather it has warmth and on wet days will throw off a great amount of rain. For the making of fine robes it is a necessity ; coarse hair will not wear nearly so well. The defects specially to be guarded against as objectionable are the following : Galloways should not have 1. Narrow, tapering muzzle. 2. Long, lean, narrow head. 3. Small, dull, deep-set eyes. 4. Long, drooping ears. 5. Small, seraggy neck. 6. Contracted brisket or narrow, sunken chest. 7. Bare shoulders, narrow on top. 8. Flatness behind the shoulders. 9. Light fore or back ribs. 10. Prominent hook bones. 11. High or drooping rumps. 12. Weak or slack loins. 13. Bare or rough back, lacking flesh. 14. Rounded buttocks. 15. Double thighs. 16. Coarse, big bones. 17. Thick, stiff skin. 18. Hard, wiry or too curly hair. 19. Hair without soft undercoat. 20. Rough, angular form. These defects should be avoided by the careful breeder. It is hard to get a herd without some of these faults, but a knowledge of what should be shunned will assist in bringing a herd up to a good standard of excellence. Digitized by Microsoft® 3852 APPENDIX JERSEY CaTTLE — ScorE CARD Cow By Scate or Points ADOPTED BY THE AMERICAN JERSEY CATTLE CLUB, May 7, 1913 Dairy Temperament and Constitution Counts Head, 7. — A — Medium size, lean; face dished; broad between eyes; horns medium size, in- curving . . ee a Beas B — Eyes full and placid ; ears medium size, fine, carried alert; muzzle broad, with wide-open nostrils and muscular lips; jaw strong . SY unl tal eee “A Ad ex boats Neck, 4. — Thin, rather long, with clean throat, neatly joined to head and shoulders bo! feo ee re Body, 37. — A — Shoulders light, good distance through from point to point, but thin at withers; chest deep and full hetwount and just back of forelegs. o> ate seals B — Ribs amply sprung and wide apart, giviue wedge shape, with deep, large abdomen, firmly held up, with strong, muscular development A VO) gcecu C — Back straight and strong, with prominent spinal processes ; loins broad and strong Dew hws D — Rump long to tail-setting, and level from hip bones to rump bones . bes Or heehee: E — Hip bones high and wide apart BP Ane ban F — Thighs flat and wide apart, giving ample room for udder . Re Sonn G — Legs proportionate to size and of fine qual- ity, well apart, with good feet, and not to weave or cross in walking . . ‘ Dh Sele ahs H — Hide loose and mellow . . 7 J —Tail thin, long, with good switch, not coarse at peutingron Jog 3 Se 1 oe fos i rey eon Digitized by Microsoft® APPENDIX Mammary Development Udder, 26. — A — Large size, flexible and not fleshy y B — Broad, level or spherical, not deeply cut between teats C — Fore udder full and well rounded, running well forward of front teats D — Rear udder well rounded, and well out and up behind Teats, 8. — Of good and uniform length and size, casas and squarely placed Milk Veins, 4. — Large, long, tortuous and elastic, entering large and numerous orifices E Size, 4. — Mature cows, 800 to 1000 pounds . General Appearance, 10.— A symmetrical balancing of all the parts, and a proportion of parts to each other, depending on size of animal, with the general appearance of a high-class animal, with capacity for food and productiveness at pail 2) hora, Me Cs By Scaue or Points ADOPTED BY THE AMERICAN JERSEY May 7, 1913 Head, 10. — A — Broad, medium length; face dished; nar- row between horns ; horns medium in size and incurving B — Muzzle broad, nostrils open, eyes full and bold; entire expression one of vigor, resolution and masculinity Neck, 7. — Medium length, with full crest at rs clean at throat ee ee 2A Digitized by Microsoft® 358 Counts 854 APPENDIX Counts Body, 57. — A — Shoulders full and strong, good distance through from point to point, with well- defined withers; chest deep and full between and just back of forelegs TOF eae sane B — Barrel long, of good depth and breadth, with strong, rounded, well-sprung ribs TSS veaseeies C — Back straight and strong ‘ O! ghia D— Rump of good length and proportion to size of body, and level from hip bones to rump bones ‘ Yeas E — Loins broad and strong ; “hips rounded, and of medium width compared with female VT exeews F — Thighs rather flat, well cut up behind, high arched flank BP amare G — Legs proportionate to size and of fine gisl- ity, well apart, with good feet, and not to weave or cross in walking Dp Rance Rudimentary Teats, 2. — Well placed Qh Gates Hide, 2. — Loose and mellow SOY eal bea ads Tail, 2. — Thin, long, reaching the hock, with good switch, not coarse or high at setting-on . DN oka Size, 5. — Mature bulls, 1200 to 1500 pounds Ose exs's General Appearance, 15. — Thoroughly masculine in character, with a har- monious blending of the parts to each other ; thoroughly robust, and such an animal as ina herd of wild cattle would likely become master of the herd by the law of natural selection and survival of the fittest i seen eee 100 Dales excesses was een U9lsy Soe e Baa eRe end Scorer GuernsEy CatrLte—Scate or Points Cow Dairy Clean-cut, lean face; strong sinewy Temperament, jaw; wide muzzle with wide open Constitution, nostrils; full, bright eye with quiet 38 and gentle expression; forehead long and broad Digitized by Microsoft® APPENDIX Long, thin neck with strong juncture to head; clean throat. Backbone rising well between shoulder blades ; large rugged spinal processes, in- dicating good development of the spinal cord , Pelvis arching and wide; rump, long; wide, strong structure of spine at setting on of tail. Long, thin tail with good switch. Thin incurving thighs “ Ribs amply and fully sprung ‘and wide apart, giving an open, relaxed con- formation; thin arching flanks Abdomen large and deep, with strong muscular and navel development, indicative of capacity and vitality Hide firm yet loose, with an oily feel- ing and texture, but not thick Milking Marks Escutcheon wide on thighs; high and denoting broad, with thigh ovals Quantity of Milk veins long, crooked, branching Flow and prominent, with large or deep 10 wells ee Udder Udder full in ‘front. 7 Formation Udder full and well up behind 26 Udder of large size and capacity . Teats well apart, squarely placed, and of good and even size Indicating Skin deep yellow in ear, on end of bone Color of Milk, of tail, at base of horns, on udder, 15 teats, and body generally. Hoofs amber-colored . Milking Marks Udder showing plenty of substance denoting Qual- but not too meaty . ity of Flow 6 Symmetry and Color of hair a shade of fawn, with Size, white markings. Cream-colored 5 nose. Horns amber-colored, small, curved, and not coarse Size for the breed : — Mature cows, four years old or over, about 1050 lb. Digitized by Microsoft® 355 Counts 15 Da PWOKOW 6 100 356 Dairy Temperament, Constitution, 38 Dairy Prepotency, 15 Rudimen- taries and Milk Veins, 10 Indicating Color of Milk in Offspring, 15 Symmetry and Size, 22 APPENDIX Bull Clean-cut, lean face; strong sinewy jaws; wide muzzle with wide-open nostrils; full bright eye with quiet and gentle expression; forehead long and broad . Long masculine meal: with shrone juncture to head; clean throat. Backbone rising well between shoulder blades; large rugged spinal processes, indicating good development of the spinal cord Pelvis arching and wide; rump long; wide, strong structure of spine at setting of tail. Long, thin tail with good switch. Thin incurving thighs Ribs amply and fully sprung and wide apart, giving an open relaxed con- formation; thin, arching flank Abdomen large and deep, with strong muscular and navel development, indicative of capacity and vitality Hide firm yet loose, with an oily feel- ing and texture, but not thick As shown by having a great deal of vigor, style, eee and resolute appearance 2 Rudimentaries of good size, squarely and broadly placed in front of and free from scrotum. Milk veins prominent 7 Skin deep yellow in ear, on end of bone of tail, at base of horns and bodygenerally; hoofs amber-colored Color of hair, a shade of fawn with white markings. Cream-colored nose. Horns amber-colored, curv- ing and not coarse Size for the breed : — Mature bulls four years old or over, about 1500 1b. General appearance as indicative of the power to beget animals of strong dairy qualities Digitized by Microsoft® Counts [oa] 10 15 10 100 APPENDIX 357 Houstei1n-Frresian Catrite —- Score Carp Cow Drop ped irs Qers Cad hig hadi ee hes ee eK es Kea Weight............ The interlines in smaller type relate entirely to the method of application agreed upon by the Inspectors, in order to secure uniformity of work. The abbreviations are as follows: vs, very slight; s, slight; m, marked; vm, very marked; e, extreme. Possiste| Dis- Parts DESCRIPTION Scorn. leREpiTs Head Decidedly feminine in appearance ; fine in contour . . . . 2 Discredit, vs $, 3}, m 4, vm j, el. Forehead Broad between the eyes; dishing . 2 Discredit, vs 4, 3 4, m }, vm 3, e 1. Face Of medium length; clean and trim, especially under the eyes; showing facial veins; the bridge of the nose straight 7 2 Discredit, s 4, m , e ra Muzzle Broad, with strong lips eee ae ns 1 Discredit, s 4, m }, e 4 Ears Of medium size; of fine texture; the hair plentiful and soft; the secre- tions oily and abundant Satus 1 Discredit, m }, e 4. Eyes Large; full; mild; bright 2 Discredit, s}, m 3}, e 3. Horns Small; tapering finely towards the tips; set moderately narrow at base ; oval; inclining forward ; well bent inward; of fine texture; in appearance waxy . . Bie, fie, he 1 Discredit, m }, e t. Neck Long; fine and clean at juncture with the head ; free from dewlap ; evenly and smoothly joined to shoulders 4 Discredit, vs }, 8 }, m 3, vm j, el. Shoulders | Slightly lower than the hips; fine and even over tops; moderately broad and full at sides . . , 3 Discredit, vs 3, 8 }, m 3, vm h e i, Digitized by Microsoft® 358 APPENDIX Parts DESCRIPTION Possi1BLE|} Di1s- Score |cREDITS Chest Crops Chine Barrel Loin and Hips Rump Thurl Quarters Flanks Legs Of moderate depth and lowness; smooth and moderately full in the brisket; full in the foreflanks a through at the heart) Discredit, vs }, s 3, m 1, vm 1}, e 2. Moderately full tna Discredit, vs }, 3 3, m 3, vm 1}, e 2. Straight ; strong; broadly oe with open vertebree Discredit, vs 3, s }, m 3, vm 3, e 1. Long ; of wedge shape; well rounded ; with a large abdomen, trimly held up. (In judging the last item age must be considered.) Pala Discredit, vs 34, s +, m 3, vm 3,e 1. Broad; level or nearly level between the hook bones; level and strong laterally; spreading from chine broadly and nearly level; hook bones fairly prominent r Discredit, vs }, 8 },m 3, vm 3, e 1. Long; high; broad with roomy pelvis ; nearly level laterally ; com- paratively full above the thurl; carried out straight to falas of tail Discredit, vs }, s 3, m 1, vm j,e L High; broad Discredit, vs }, s 3, m1, vm 1}, e ‘2. Deep; straight behind; twist filled with development of udder; wide and moderately full at the sides Discredit, vs }, s }, m 3, vm 3,e 1. Deep; comparatively full . Discredit, vs {, 8 },m }, vm 3,e 1. Comparatively short; clean and nearly straight ; wide apart ; firmly and squarely set under the body; feet of medium size, round, solid and deep Discredit, vs 4,3 3, m }, vm 2 ,e 1. Digitized by Microsoft® APPENDIX 359 Parts DESCRIPTION PossiBLE Score Tail Hair and Handling Mammary Veins Udder Teats Escutcheon *General Vigor *General Symmetry and Fine- ness Large at base, the setting well back ; tapering finely to switch; the end of the bone reaching to hocks or below; the switch full Discredit, s}, m }, e 3. Hair healthful in appearance; fine, soft, and furry ; the skin of medium thickness and loose; mellow under the hand; the secretions oily, abundant, and of a rich brown or yellow color Discredit, vs }, 3 3, m1, vm 14, e '9, Very large; very crooked (age must be taken into consideration in judg- ing of size and ecrookedness) ; enter- ing very large or numerous orifices ; double extension; with special de- velopments, such as branches, con- nections, ete. es Discredit, vs 4, s 3,m 1, vm 14, e 2. Very capacious; very flexible; quarters even; nearly filling the space in the rear below the twist ; extending well forward in the front ; broad and well held up Discredit, vs }, s 3, m1, vm 13, e 2. Well formed; wide apart; plumb and of convenient size Discredit, vs }, s 3, m 1, vm 1}, e 2. Largest; finest Discredit, vs 3,3 1, m 2, vm 3, e mn For deficiency Inspectors shall dis- credit from the total received not to exceed eight points Discredit, vs 1, 3 2, m 3, vm 5, e 8. For deficiency Inspectors shall dis- eredit from the total received not to exceed eight points Discredit, v vs 1,3 3,m 3, vm 5,e 8. Digitized by Microsoft® 10 12 Dis- CREDITS 360 APPENDIX Parts DeEscRIPTION Fossisye Recican 7 *General For deficiency Inspectors shall dis- Style and credit from the total ‘received not Bearing to exceed eight points Discredit, vs 1, s}, m 3, vm 5, e 8. *Credits for Excess of Require- ment in Production. A cow shall be credited one point in excess of what she is otherwise entitled to, for each and every eight per cent that her milk or butter record exceeds the minimum requirement 7 *In scaling for the Advanced Reg- ister, defects caused solely by age, or by accident, or by disease not heredi- tary, shall not be considered. But in sealing for the show ring, such defects shall be considered and duly dis- credited *A cow that in the judgment of ‘the Inspector will not reach at full age, in milking condition and ordinary flesh, 1000 Ib., live weight, shall be disqualified for entry in the Advanced Register *No cow shall be received to the Advanced Register that, with all credits due her, will not scale, in the judgment of the Inspector, at least 75 points. (See in last paragraph of Rule VI an exception to these re- quirements. ) Perfection Total discredit Net score 109 * Not now in use b cattle. Digitized by Microsoft® y Advanced Register, but of great value as an aid in judging APPENDIX 361 The interlines in smaller type relate entirely to the method of application agreed upon by the Inspectors, in order to secure uniformity of work. The abbreviations are as follows: vs, very slight; s, slight; m, marked; vm, very marked; e, extreme. Discredit, vs 3,34, m3, vm j,e1. Digitized by Microsoft® Parts DEscRIPTION FOREESLE ae Head Showing full vigor ; elegant in contour 2 | Tiscredit, vs }, 3}, m4, vm 3,e 1. Forehead Broad between the eyes; dishing 2 Discredit, vs 3, s }, m4, vm 3,e 1. Face Of medium length; clean and trim, especially under the eyes; the bridge of the nose straight 2 Discredit, s 4, m }, e 4. Muzzle Broad, with strong lips . 1 Discredit, s }, m }, e 3. Ears Of medium size; of fine texture; the hair plentiful and soft; the secre- tions oily and abundant 1 Discredit, m 4, e 4. Eyes Large; full; mild; bright 2 Discredit, s 3, m }, e 3. Horns’ Short ; of medium size at base; grad- ually diminishing toward tips; oval; inclining forward; moder- ately curved inward; of fine tex- ture; in appearance waxy 1 Discredit, m }, e }. Neck Long; finely crested (if the animal is mature); fine and clean at junc- ture with the head; nearly free from dewlap; strongly and smoothly joined to shoulders 5 Discredit, vs }, 3}, m3, vm 3,e1. Shoulders | Of medium height; of medium thick- ness, and smoothly rounded at tops; broad and full at sides; smooth over front 5 4 862 APPENDIX Parts DESCRIPTION PossIBLE Score Dis- CREDITS. Chest Crops Chine Barrel Lown and Hips Rump Thurl Quarters Flanks Legs Deep and low; well filled and smooth in the brisket; broad between the forearms; full in the foreflanks (or through at the heart) ee Discredit, vs }, s $, m 1, vm 1}, e 2. Comparatively full ; nee level with the shoulders. . Discredit, vs 3, s 3, m, 1, vm 13, e 2. Strong; straight; broadly developed, with open vertebre . . Discredit, vs }, s }, m 4, vm 3, e L Long; well rounded; with large ab- domen, strongly and trimly held UD2 ee Mae et at es, Get hie Discredit, vs 3, s 4, m 1, vm 1}, e 2. Broad; level or nearly level between hook bones; level and strong later- ally ; spreading out from the chine broadly and nearly level; the hook bones fairly prominent ; Discredit, vs },s 3, m4, vm 3,e 1. Long; broad; high; nearly level laterally ; comparatively full above the thurl; carried out straight to dropping of a Discredit, vs }, 8 3, m 3, vm b el. High; broad Diseredit, vs }, ais m 1, vm ui, e 2. Deep; broad; straight behind ; wide and full at sides; open in the twist Discredit, vs 3, 3 },m 4, vm },e 1. Deep; full Discredit, vs }, 8 io m 3, vm mf, e lL Comparatively short; clean and nearly straight ; wide apart ; firmly and squarely set under the body; arms wide, strong and tapering; feet of medium size, round, solid and deep . Discredit, vs 4, s h m My vm mi, el. Digitized by Microsoft® APPENDIX 363 Parts DeEscrIPTION Yonete A | cues oe Tail Large at base, the setting well back ; tapering finely to switch; the end of bone reaching to hocks or below ; the switch full 2 Discredit, s }, m }, e }. Hair and | Hair healthful in appearance; fine, Handling soft, and furry; skin of medium thickness and loose; mellow under the hand; the secretions oily, abundant, and of a rich brown or yellow color 10 Discredit, vs }, s 3,m a i, vm Lye e 2. Mammary | Large; full; entering large orifices ; Veins . double extension; with special development, such as _ forks, branches, connections, ete. 10 Discredit, vs s 3}, m 1, vm 1}, e 2. Rudimen- | Large; well placed ‘ 2 tary Teals Discredit, vs }, s}, m3, vm ee el. Escutcheon | Largest ; finest 2 Discredit, vs}3,s1,m 2, vm 3, e4, *General For deficiency Inspectors shall dis- Vigor eredit from the total received not to exceed eight points Discredit, vs 1,3 1, m3, vm 5, 8. *General |For deficiency Inspectors shall dis- Symmetry credit from the total received not and Fine- to exceed eight points ness Diseredit, vs 1, s 2, m 3, vm 5, e8, *General For deficiency Inspectors shall dis- Style and credit from the total received not Bearing to exceed eight points Discredit, vs 1, s 2, m 3, vm 5, e 8. *Credits for| A bull shall be credited one point in Offspring excess of what he is otherwise en- titled to, for each and every animal of which he is sire actually entered in the Advanced Register, not to exceed ten in number - Digitized by Microsoft® 364 APPENDIX Parts DESCRIPTION PossiBLE| Dts- Scorp [CREDITS * In sealing for the Advanced Reg- ‘ister, defects caused solely by age, or by accident, or by disease not hereditary, shall not be considered. But in sealing for the show-ring, such defects shall be considered and duly discredited *A bull that in the sidan of the Inspector will not reach, at full age and in good flesh, 1800 Ib., live weight, shall be disqualified for entry in the Advanced Register . * No bull shall be received to the Advanced Register that, with all credits due him, will not scale, in the judgment of the Inspector, at least 80 points. (See amendment to Rule IV, an exception to these require- ments.) Perfection Total discredit Net score 100 * Not now in use by Advanced Register, but of great value as an aid in judging cattle. AYRSHIRE CaTTLE — ScaLE or Points, ADopTED 1906 Head . Cow Forehead - — broad and tleailye defined Horns — wide set on and inclining upward . Face — of medium length, slightly dished ; clean cut, showing veins . Muzzle — broad and strong without coarse- ness, nostrils large . Digitized by Microsoft® — to 10 APPENDIX Jaws — wide at the base and strong. Eyes — full and bright with placid expression Ears — of medium size and fine, carried alert Neck — fine throughout, throat clean, neatly joined to head and shoulders, of good length, moderately thin, nearly free from loose skin, eee in bearing Forequarters. Se. oe bre 8 Paes Shoulders — light, good distance through from point to point but sharp at withers, smoothly blending into body ‘4 Chest — low, deep and full between back and forelegs. et hen Se 4 Brisket — light ‘ Legs and feet — legs atraiaht and short, well apart, shanks fine and smooth, joints firm; feet medium size, round, solid and deep . Body Back — strong and straight, éhine lean, sharp and open-jointed z Sy ode Loin — broad, strong and level Ribs — long, broad, wide apart and well sprung Abdomen — eapacious, deep, fends held up with strong muscular development Flank — thin and arching Hindquarters . Rump — wide, level, long from hooks to pin bones, a reasonable pelvic arch allowed . Hooks — wide apart and not projecting above back nor unduly overlaid with fat Pin bones — high, wide apart Thighs — thin, long and wide apart 48 Tail — fine, long and set on level with back . Legs and feet — legs strong, short, straight, when viewed from behind, and set well apart; shanks fine and smooth, joints firm, feet medium size, round, solid and deep Udder — Long, wide, deep but not pendulous nor fleshy; firmly attached to the body, extending well up behind and far forward ; quarters even; sole nearly level and not indented between teats, udder veins well developed and plainly visible Digitized by Microsoft® = Oa [alll SB ool NO) w 360 APPENDIX Teats — evenly placed, distance apart from side to side equal to half the breadth of udder, from back to front equal to one third the length ; length 23 to 34 inches, thickness in keeping with length, hanging perpendicular and not tapering Mammary Veins — large, long, tortuous, panel ing and entering large orifices . Escutcheon — distinetly defined, spreading over thighs and extending well upward Color — red of any shade, brown, or these with white; mahogany and white, or white; each color distinctly defined. [Brindle markings allowed but not desirable] Covering Skin — medium thickness, mellow and elastic Hair — soft and fine Secretions — Oily, of rich brown or yellow color Style — alert, vigorous, showing thong char- acter; temperament inclined to nervous- ness but still docile Weight — at maturity not less than one ’ thou- sand pounds PROG.) se ts bo a) Cast ag AS os as el ot Bull Head Forehead - — road and clearly defined . Horn — strong at base, set wide apart, in- clining upward Face — of medium length, clean ent. showing facial veins Muzzle — broad and strong without coarse- ness Nostrils — large and open : Jaws — wide at the base and strong 3 Eyes — moderately large, full and bright Ears — of medium size and fine, carried alert Expression — full of vigor, resolute and mas- culine . Digitized by Microsoft® BWe doe w 16 ' APPENDIX Neck . i Of medium length, somewhat arched, large and strong in the muscles on top, inclined to flatness on sides, enlarging symmetrically toward the shoulders, throat clean and free from loose skin Forequarters Shoulders — strong, smoothly blending inte body with good distance through from point to point and fine on top. Chest — low, deep and full between back and forelegs F Brisket — deep, not too prominent and with very little dewlap Legs and feet — legs well apart, straight and short, shanks fine and smooth, joints firm, feet of medium size, round, solid and deep Body ae Ry hoe ‘ Back — short and straisht, chine strongly developed and open jointed j Loin — broad, strong and level Ribs — long, broad, strong, well sprung and wide apart Abdomen — large and deep, trimly held up, with muscular development Flank — thin and arching Hindquarters A Rump — level, long from hooks to pin “hones Hooks — medium distance apart, proportion- ately narrower than in female, not rising above the level of the back Pin bones — high, wide apart Thighs — thin, long and wide apart : Tail — fine, long and set on level with back Legs and feet — legs straight, set well apart, shanks fine and smooth, feet medium size, round, solid and deep, not to cross in walk- ing Scrotum — wall developed and strongly carried Rudimentaries, Veins, etc—Teats of uniform size, squarely placed, wide apart and free from scrotum; veins long, large, tortuous, with extensions entering large orifices; escutch- eon pronounced and covering a surface . Digitized by Microsoft® me bo bo 10 367 368 APPENDIX Color — red of any shade, brown, or these with white; mahogany and white, or white; each color distinctly defined . . 3. Covering. 6. Skin — medium thickness, mellow and elastic 3 ‘ Hair — soft and fine. 2 ; Secretions — oily, of rich brown or ‘yellow color 1 Style — active, vigorous, showing strong mas- culine character, temperament inclined to nervousness but not irritable or vicious D4 Weight — at maturity not less than 1500 pounds er Mota > ch ox so ce Te. ee ot te 100. Non FB w wees Brown Swiss CatrLeE — ScaA.e or Points Cow and Heifer Head, medium size and ratherlong . Face, dished, narrow between horns and wide between eyes. Ears, large, fringed inside with light-colored hair, skin inside of ear a deep orange color Nose, black, large and square with mouth surrounded by mealy-colored band, tongue black Eyes, moderately large, full and bright Horns, short, regularly set with black tips Neck, straight, throat clean, neatly joined to head, shoulders, of good length, moderately thin at the withers. Chest, low, deep and full between and back of forelegs Back, level to setting of tail and broad across the loin Ribs, long and broad, wide apart and well sprung, with thin, arching flanks Abdomen, large and deep Hips, wide apart, rump long and broad Thighs, wide, quarters not thin , Legs, short and straight with good hoofs Tail, slender, well set on, with good switch Hide of medium thickness, mellow and elastic Color — shades from dark to light brown, at some seasons of the year gray; white splashes near udder not objectionable, light stripe along back. White splashes on body or sides objectionable. Hair between horns usually lighter shade than body Digitized by Microsoft® WHNRROW DOP No. 18 19 20 21 22 23 ONOnNRWhNe APPENDIX Fore udder, wide, deep, well rounded but not pendu- lous, nor fleshy, extending far forward on the abdomen Rear udder, wide, deep, but not pendulous, nor fleshy, extending well up behind Teats, rather large, set well apart and ieee straight Milk, veins large, long, tortuous, elastic and entering good wells Disposition quiet Size, evidence of constitution, ‘and stanctia Bull Head, same as cow Face, same as cow Expression, full of vigor, resolution and masculinity Ears, same as cow Nose, same as cow Eyes, same as cow Horns, same as cow 2 Neck, of medium length, somewhat arched, large and strong in muscles on top, sloping symmetrically to shoulders. Shoulders large and strong, smoothly blending into body BY a oe ae als Chest, same as cow Back, same as cow Z Ribs and abdomen, same as cow Hips, same as cow Thighs, same as cow Legs, same as cow Tail, same as cow Hide, same as cow Color, same as cow Scrotum, well developed and strongly carried Rudimentary teats, squarely placed, wide apart and free from the scrotum Milk veins, same as cow Disposition quiet Size, evidence of constitution and stamina Dark, smoky skins very objectionable. 2B Digitized by Microsoft® 369 No. or Points NONWNNwWNh mW OOD WRWONN AO 100 37 0 APPENDIX Doutcs Be.ttrep CarrLeE— ScALE oF PoINTs Cow Body. —- Color black, with a clearly defined con- tinuous white belt, the belt to be of medium width, beginning behind the shoulders and extending nearly to the hips . : Head. — Comparatively long and somewhat dish- ing; broad between the eyes; poll, ee muzzle, fine; tongue, dark . Eyes. — Black, full and mild. Horns. — Long com- pared with their diameter Neck. — Fine, and moderately thin, and should har- monize in symmetry with the head and shoulders Shoulders. — Fine at the top, becoming deep and broad as they extend backward and downward, with a low chest Barrel. — Large and decoy with well-developed abe domen; ribs well rounded and free from fat Hips. — Broad ; chine level, with full loin Rump. — High, long and broad : Hindquarters. — Long and deep, rear line i incurving. Tail. — Long, slim, tapering to a full switch Legs. — Short, clean, standing well apart : Udder. — Large, well developed front and rear, teats of convenient size and wide apart; mammary veins large, long and crooked, entering large orifices . < . Escutcheon Hair. — Fine and soft; ala af moderate thickness, of a rich dark or yellow color . . Quiet disposition and free from excessive fot . General condition and apparent constitution Perfection . Bull The seale of points for males shall be the same as that given for females, except that No. 11 shall be omitted and the bull shall be credited 10 points for size and widespread placing of rudimentary teats, and 10 additional points for perfection of belt. Digitized by Microsoft® PERFECT Score 10 10 iy No leew | = S Oo APPENDIX 3871 Kerry Catrte— Scare or Points Cow General formation and character, head, horns and hair 30 points Udder, size, shape, situation of teats, milk veins and escutcheon, ete. 48 . 40 points Quality and touch es Ee . 20 points Color 2 ee eG 20 points Perfect . . . oe. ee) ))6 6100 points Bull General formation and character ong ‘ . 25 points Head, horns and hair : 25 points Quality and touch 3 . . 20 points Color ae 011 if 10 ta the La a : . 30 points Perfect . . . 2... . . . . . 100 points DextTEeR Cow Head, neck and horns 4 15 points Body, top line, under line, ribs, setting on of tail, shortness of leg, ete. r . 25 points Bag. i. fe. Ma. fay, te. be 40 points Quality and touch p 10 points Color . . . fox og ek bie Ge . . . . 10 points Perfect . . . . nt Bio HIS . . 100 points Dexter BuLuL General formation and character 25 points Head, horns and hair : 25 points Quality and touch : g 20 points Color... . oe oe 2 es « & 2» » BO points Perfect . . . . .. .. . . . . . 100 points Digitized by Microsoft® 872 APPENDIX Devon CatrLte—Sca.e oF Points Cow Head, moderately long, with a broad indented forehead, tapering considerably towards the nostrils; the nose of a flesh color, nostrils high and open, thé jaws clean, the eye bright, lively and prominent, and surrounded by a flesh-colored ring, throat clean, ears thin, the expression gentle and intelligent; horns matching; spreading and gracefully turned up, of a waxy color, tipped with a darker shade : Neck, upper line short, fine at head, widening and deep at _ withers and strongly set to the shoulders ' Shoulders, fine, flat and sloping, with strong arms and firm joints é Chest, deep, broad, ‘and somewhat eireular 4 in character Ribs, well sprung from the backbone, nicely arched, adh with flanks fully developed Back, straight and level from the withers to the setting on of the tail, loin broad and full, hips and rump of medium width, and on a level with the back . Hindquarters, deep, thick and square Udder, not fleshy, coming well forward in line “with ‘the belly and well up behind; teats moderately large, and squarely placed Tail, well set on at a right angle with the back, tapering, with a switch of white or roan hair and reaching the hocks Legs, straight, squarely placed when owed from behind, not to cross or sweep in walking, hoof well formed Skin, moderately thick and mellow, covered with an abundant coat of rich hair of a red color; no white spot admissible, except the udder Size, minimum weight at 3 years old, 1000 pounds General Appearance, as indicated by stylish and quick movement, form, constitution and vigor, and the under line as nearly as possible parallel with the line of the back F : nA Perfectionis . . . . . . Digitized by Microsoft® Count on wor Fe 100 APPENDIX Bull Head, masculine, full and broad, tapering toward the nose, which should be flesh-colored; nostrils high and open, muzzle broad, eyes full and placid and surrounded with flesh-colored ring, ears of medium size and thickness, horns medium size, growing at right angles from the head, or slightly elevated, waxy at the base, tipped with a darker shade ; bg eR Cheek, full and broad at root of tongue. Throat clean Neck, of medium length and muscular, widening from the head to the shoulders, and strongly set on % Shoulders, fine, flat, sloping and well fleshed, arms strong with firm joints abe Chest, deep, broad and WwWwhy,. iw) bo 100 3878 APPENDIX SHROPSHIRE SHEEP — SCALE OF PoINTS 1. Type and General Appearance An alert, attractive, and stylish appearance, showing at a glance the true characteristics of the Shropshire. 30 Points. 2. Form and Constitution Head. — To impress at once the Shropshire characteristics. Heads of Rams.—To be masculine as indicated by a broad nostril, short, broad between ears and eyes. Neck. — Short and muscular, fitting into shoulders in graceful outlines. Heads of Ewes. — To be feminine in appearance, medium in length, but not delicate. Neck. — Not so strong as in the ram. In all cases head and face nicely covered with wool; ears, short and erect; eyes, bright; color of face, brown to a clear dark (not sooty) black. Body. — Well proportioned, with shoulders so placed as to fit in evenly to a deep wide brisket. io) APPENDIX 385 Perrect Score Forelegs. —The mutton on the arm or forethigh should come quite to the knee. Leg upright with heavy bone, being clear from superfluous skin, with wool to fetlock, and may be mixed with gray Breast. — Broad and well forward, keeping the legs wide apart; girth or chest, full and deep Foreflank. — Quite full, not showing hollow behind the shoulders . Back and Loin. — Broad, flat and straight, from which the ribs must spring with a fine circular arch } s Belly. — Straight on under line. Quarters. — Long and full, with mutton quite down to the hock fem Ms ee Hock. — Should stand neither i in nor out Twist or Junction inside the Thighs. — Deep, wide said) full, which, with a broad breast, will keep the legs open and upright ‘ Fleece. — The whole body should be covered ith long, lustrous wool coe : Total For Cotswold Ewe. — Head moderately fine, broad between the eyes and nostrils, but without a short, thick ap- pearance, and well covered on crown with long, lustrous wool . Face. — Either white or + slightly mixed with Bray, or aghite dappled with brown . s Nostrils. — Wide and expanded : nose 6 dark Eyes. — Prominent but mild looking Ears. — Broad, long, moderately thin, and covered with short hair Collar. — Full from breast and ‘shoulders, tapering arankas ally all the way to where the neck and head join; the neck should be fine and graceful, and free from coarse and loose skin Shoulders. — Broad and full, and ‘at ‘the same time join s so gradually to the collar forward and chine backward as not to leave the least hollow in either place Forelegs. — The mutton on the arm or forethigh should come quite to the knee; leg upright with heavy bone, being clear from superfluous skin, with wool to fetlock, and may be mixed with gray 2c Digitized by Microsoft® e tw 0 wh o 100 > Ne 386 APPENDIX PERFECT Score Breast. — Broad and well forward, keeping the legs wide apart; girth or chest, fulland deep. 10 Foreflank. — Quite full, not showing hollow “behind the shoulder . 4 Back and Loin. — Broad, flat and straight, from which the ribs must spring arith afine circular arch . ecm ee CD Belly. — Straight on under line. . 5 Quarters. — Long and full, with mutton quite down ‘to the hock RO Ans 8 Hock. — Should stand neither i in nor out 2 Twist or Junction inside the Thighs. — Deep, wide and full, which, with a broad breast, will keep the legs open and upright . 5 Fleece. — The whole body should be covered sath tong, lustrous wool . ‘ F ee 18 Total Sais ‘ é ‘ ; 100 BERKSHIRE SWINE — STANDARD OF EXCELLENCE Color. — Black, white feet, face and tip of tail, but skin and hair occasionally showing tinge of bronze or copper color. An occasional splash of white not objectionable ; lack of either of white points admissible 3 Face and Snout. — Face well dished and broad between eyes. Snout short and broad a Eyes. — Prominent, clean, clear, laree, dark hazel or gray 2 Hars. — Medium size, setting well apart, carried fairly erect, inclining forward, especially with age 3 Jowl. — Full, firm, not flabby or hanging too low, running back well on neck 3 Neck. — Full, short and slightly arched ; broad on top; well connected with shoulder 3 Hair. — Fine, straight, smooth, lying close to and covering the body well. Free from bristles 3 Skin. — Smooth and mellow 3 Chest. — Deep, full and wide, with good heart eirth Z 6 Shoulder. — Smooth and even on top and in line with side . 6 Side. — Deep, smooth, well let down; straight side and bottom lines. . 6 Back. — Broad, full, eee level < or slightly a arched ; ; ribs well sprung . 10 Digitized by Microsoft® APPENDIX 587 Perrecr Scorr Flank. — Extending well back and low down on leg, making nearly a straight line with lower part of side 5 Loin. — Full, wide and well covered with flesh ‘ 6 Ham. — Deep, wide, thick and firm, extending well up on back and holding thickness well down to hock 10 Tail. — Well up on line with back; neither too fine, short, nor tapering. 2 Legs and Feet. — Straight and strong, set wide apart, short in pastern, with hoofs nearly erect, capable of carrying great weight 10 Size. — Size all that is possible “without loss of quality or symmetry, with good length. Weight in good condi- tion : boars at 12 months, 350 to 4501b.; at 24 months, 500 to 700 lb.; sows at 12 months, 350 to 400 Ib.; at 24 months, 500 to 700 lb. 6 Appearance and character. — Vigorous, attractive, of good disposition, firm and easy movement 6 100 Pouanp CHina SwinE — Description AND Score Carp Head and face. — 3. Head should be broad, even and smooth between and above the eyes. Slightly dished, tapering evenly and gradually to near the end of the nose. Broad lower jaw, head inclined to shortness but not enough to give appearance of stubby nose. And in male a masculine appearance and ex- pression. Objections: Head long, narrow between the eyes ; nose un- even and coarse; too large at the muzzle or the head too short; not full or high above the eyes; or too much wrinkled around or above the eyes. Eyes. — 2. Full, clear, prominent and expressive. Objections: Dull expression, deep set or obscure. impaired by wrinkles, fat, or other cause. Ears. — 2. Sight Ears attached to the head by a short, firm knuckle, giving free and easy action. Standing up slightly at the base to within two thirds of the tip, where a gentle break or drop should occur; in size neither too large nor too small, but even, fine, thin, leaf shape; slightly inclined outward. Digitized by Microsoft® 388 APPENDIX Objections: Large, floppy, straight, upright or coarse; knuckle long, letting the ear drop too close to the head and face, hindering of free use of the ears. Neck. 2. Short, wide, even, smooth, well arched. Rounding and full from poll to shoulder, with due regard to the characteristics of the sex. Objections: Long, narrow, thin and drooping from the shoulder to the poll with unevenness caused by wrinkles or creases. Jowl. — 2. Full, broad, deep, smooth and firm, carrying fullness back near to point of shoulders, and below line of lower jaw so that lower line will be as low as breast bone when head is carried up level. Objections: Light, flabby, thin and wedge shaped, deeply wrinkled, not drooping below line of lower jaw, and not carrying fullness back to shoulder and brisket. Shoulder. — 6. Broad and oval at top, showing evenness with the back and neck, with good width from the top to the bottom, and even smoothness extending well forward. Objections: Narrow at top or bottom; not as deep as the body, uneven width. Shields on pigs under eight months of age, or showing too much shield at any age. Chest. — 12. Large, wide, deep and full; even under line to the shoulder and sides with no creases; giving plenty of room for the heart and other organs, making a large girth indicating much vitality. Brisket smooth, even and broad; wide between the legs and extending well forward, showing in front. Objections: Pinched appearance at the top or bottom, or tucked in back of the forelegs; showing too narrow between the legs; not depth enough back of the shoulder. Brisket uneven, narrow, not prominent. Back and loin. — 14. Broad, straight or slightly arched, carrying same width from shoulder to ham, surface even, smooth, free from lumps, creases, or projections; not too long but broad on top, indicating well-sprung ribs; should not be higher at hip than at shoulder and should fill out at junction with side, so that a straightedge placed along at top of side will touch all the way from point of shoulder to point of ham. Should be shorter than lower belly line. Digitized by Microsoft® APPENDIX 389 Objections : Narrow, creased back of shoulders, swayed or hollow, dropping below a straight line; humped or wrinkled ; too long or sunfish shaped; loin high, narrow, depressed or humped up; surface lumpy, creased, ridgy or uneven; width at side not as much as shoulder and ham. Sides and ribs. — 8. Sides full, firm and deep, free from wrinkles; carrying size’ down to belly; even from ham to shoulder; ribs of good length, well sprung at top and bottom. Objections: Flat, thin, flabby, pinched, not as full at bottom as at top; drawn in at shoulder so as to produce a crease, or pinched and tucked up and in as it approaches the ham; uneven surface; ribs flat or too short. Belly and flank. — 4. Belly broad, straight and full, indicating capacity and room, being about the same or on a level at the flank with the under line of the chest. Under line straight, or nearly so, and free from flabby appearance. ; Objections : Belly uneven and flabby, or apparent looseness in the make-up. Pinched up in the flank or flanked too high. Ham and rump. — 10. Hams broad, full, deep and long from rump to hock. Fully developed above and below, being wide at the point of the hip, carrying width well down to the lower part of the hams. Fleshy, plump, rounding fullness perceptible everywhere. Rump rounding and gradually sloping from the loin to the root of the tail. Broad and well developed all along from loin and gradually rounding to the buttock; lower front part of ham should be full and stifle well covered with flesh. Even width of ham and rump with the back, loin, and body. Evenagreater width as to females not objectionable. Objections: Ham short, narrow, too round or slim. Not filled out above or below, or unshapely for deep meat; not as wide as the body; back or loin too tapering or small. Rump narrow or pointed, not plump or well filled or too steep from loin to the tail. Legs and feet. — 10. Legs medium length, straight, heavy bone, set well apart and squarely under body, tapering, well muscled and wide above knee and hock; below hock and knee round and tapering, capable of sustaining weight of animal in full flesh without breaking down; bone firm and of fine texture; pasterns short and nearly upright. Feet firm, short, tough and free from defects. Digitized by Microsoft® 390 APPENDIX Objections : Legs long, slim, coarse, crooked ; muscles small above hock and knee; as large at foot as above knee; pasterns long, slim, crooked or weak; the hocks turned in or out of straight line; legs too close together; hoofs long, slim and weak; toes spreading out or crooked or unable to bear up weight of animal without breaking down. Tail. — 1. Tail of medium length and size, smooth and tapering well and carried in a curve. Objections: Coarse and long, without a curl; or short, crooked or stubby; or too small, fine, uneven, not tapering. Coat. — 3. Fine, straight, smooth, lying close to and covering the body well; not clipped; evenly distributed over the body. Objections: Bristles, hair coarse, harsh, thin, wavy or curly; swirls; standing up; ends of hair split and brown, not evenly distributed over all of the body, except the belly. Clipped coats should be eut 1.5 points. Color. — 2. Black with six (6) white points; tip of tail, four white feet and white in face, or on the nose or on the point of the lower jaw. All to be perceptible without close examination. Splashes of white on the jaw, legs, or flank or a few spots of white on the body not objectionable. Objections: Solid black, white mixed or sandy spots. Speckled with white hairs over the body; mottled face or white and black; hair mixed, making a grizzly appearance. Size. — 10. Large for age. Condition, vigor and vitality to be considered. There should be a difference between breeding animals and those kept or fitted for the show of at least 25 per cent in size. In show condition or when fat, weights for the different ages should be about as follows: Boars over two years old, seven hundred (700) pounds. Sows over two years old, six hundred (600) pounds. Boars eighteen months old, six hundred (600) pounds. Sows eighteen months old, five hundred (500) pounds. Boars one year old, four hundred and fifty (450) pounds. Sows one year old, four hundred and fifty (450) pounds. Boars and sows six months old, one hundred and eighty (180) pounds. All hogs in just fair breeding condition, one fourth less for size. The keep- ing and chance that a young boar has cuts quite a figure in his size and should be considered, other points being equal. Fine quality and size, combined, are desirable. Digitized by Microsoft® APPENDIX 391 Objections: Overgrown, coarse, flabby, loose appearance, gangling, hard to fatten ; too fine, undersize; short, stubby, inclined to chubby fatness. Not a hardy, robust animal. Action and style. — 3. Action vigorous, easy and graceful. Style attractive; high carriage; and in males testicles should be prominent and of about the same size, and yet not too large or pouchy. Objections: Clumsy, slow, awkward movement; low carriage, waddling or twisting walk. A seeming tired or lazy appearance; not standing erect and firm. Condition. — 2. : Healthy, skin clear of scurf, scales and sores; soft and mellow to the touch; flesh fine; evenly laid on and free from lumps and wrinkles. Hair soft and lying close to the body; good feeding qualities. Objections: Unhealthy, skin scaly, wrinkled, scabby or harsh, flabbiness or lumpy flesh; too much fat for breeding. Hair harsh, dry and standing up from the body; poor feeders; deafness, partial or total. Disposition. — 2. Lively, easily handled and seemingly kind and responsive to good treatment. Objections: Cross, sluggish, restless, wild or of a vicious turn. Symmetry of points. — 2. The adaptation of all the points, size and style combined, to make the desired type or model. CuesteR WHITE SwINE—SCALE oF Points Head and Face 4 Feet and Legs . 9 Eyes 2 Tail 1 Ears 2 Coat 3 Neck 2 Color 2 Jowl j Qe SIZE: ad ae ge os 8 Shoulders 6 Action and Style 3 Chest z 12 Condition 2 Back and Loin 14. Disposition . 2 ‘Sides and Ribs 9 Symmetry 3 Belly and Flank 4 — Ham and Rump . 10 Total ‘ 100 Digitized by Microsoft® 392 APPENDIX Duroc Jersey SwinE— Scorn Carp ScaLe or Points No. Points Points OFF Head Eyes Ears Neck Jowl Shoulder Chest . . Back and Loin Sides and Ribs 10 Belly and Flank . . io 4 11 Ham and Rump . es & 1 12 Feet and Legs a sie ok 13 Tail 5 14 Coat 15 Color 16 Size — 17 Action and Style 18 Condition 19 Disposition . . . 20 Symmetry of Point: ‘i Total. a as 100: |eesnekesleeeavess PomtssOf Cp steaninpeen is Seore of Animal —.............. ee WNHNWANWEFOORORNONNNWNHK OONOULWNE Detailed Description Head and face. — Head short and wide; cheeks neat; jaws broad and strong; forehead medium, high and wide; face short and smooth; nose neat, tapering and slightly dished. Objections: Head long, narrow or coarse; cheeks too full; forehead low and narrow; jaws contracted and weak; face long, narrow and straight; nose coarse, clumsy or dished like a Berkshire. Eyes. — Bright, large, clear and free from wrinkles or over- hanging fat. Objections: Small, deep set, surrounded by wrinkles or fat. Ears. — Drooping at tip to give graceful appearance; thin; Digitized by Microsoft® APPENDIX 393 soft; pointing outward and forward; well proportioned to size of body. Objections: Too large and coarse; thick, lopping; lying too near the face ; stiff, erect, or toosmall. Not under control. Neck. — Wide; deep; short and nicely arched; neatly tapering from shoulder. Objections: Narrow; thin; long; flat on top; tucked up; not extending down to breast bone. Jowl. — Smooth; neat; firm; full; carrying fullness well back to shoulders and brisket when head is carried up level. Objections: Light; rough and deeply wrinkled; too large and flabby; not carrying fullness back to shoulders and brisket. Shoulders. — Broad; deep and full; extending in line with the side and carrying size down to line of belly. Objections: Deficient in width or depth; extending above line of back; thick beyond line of sides and hams; shields on boars too coarse and prominent. Chest — Heart girth. — Large, wide, deep and full; even under line to the shoulder and sides with no creases; giving plenty of room for the heart and other organs, making a large girth indicating much vitality. Brisket smooth, even and broad ; wide between the legs and extending well forward showing in front. , Objections: Pinched appearance at the top or bottom, or tucked in back of forelegs; showing too narrow between the legs, not depth enough back of the shoulder. Brisket uneven, narrow, not prominent. Back and loin. — Broad; straight or slightly arched; uniform width; free from lumps or rolls; same height and width at shoulder as at ham. Objections: Narrow; swayed; humped; creasing back of shoulders; sunfish shaped ; uneven width; lumps or rolls. Sides. — Full; smooth; deep; carrying size down to line of belly ; even with line of ham and shoulder. Objections: Flat; thin; flabby; uneven surface; com- pressed at bottom; shrunken at shoulder and ham. Ribs. — Long; well sprung at top and bottom; giving animal a square form. Objections: Too short; flat. Belly. — Same width as back; full; straight; drooping as low at flank as at bottom of chest; line of lower edge running parallel with sides. Objections: Narrow; pinched; sagging or flabby. Digitized by Microsoft® 394 APPENDIX Flank. — Full and even with body; equaling heart girth. Objections: Thin, tucked up or drawn in; less than heart girth or length of body from top of. head to root of tail. Ham or rump. — Broad; full; long; wide and deep; admitting of no swells; buttock full, neat and clean; stifle well covered with flesh, nicely tapering toward the hock; rump slightly rounding from loin to root of tail, same width as back, making an even line with sides. Objections: Narrow; short; not filled out to stifle; too much cut up in crotch or twist; not coming down to hock; buttocks flabby; rump flat, narrow, too long, too sharp or_ peaked at root of tail. Legs. — Medium length; strong and straight; set well apart and well under body; bone of good size; firm; well muscled ; wide above knee and hock, round and tapering below knee and hock, enabling the animal to carry its weight with ease ; pasterns short and nearly upright. Objections: Too short or too long; weak; crooked; too close together; muscles weak; bone too large and coarse, without taper; pasterns long, crooked or slim. Feet — Short; firm; tough; animal standing well up‘on toes. Objections: Hoofs long, slim, weak; toes spreading, crooked or turned up. Tail. — Small; smooth; nicely tapering; root slightly covered with flesh; carried in a curl. Objections: Coarse; too long; clumsy; straight. Coat.— Fine; either straight or wavy with preference for straight; evenly distributed and covering the body well. . Objections: Bristles; swirls; hair coarse, thin, standing up, not evenly distributed over all the body except the belly. Color. — White. Red or black spots in hair disqualify, but blue spots in hide (commonly known as freckles), while objec- tionable and to be discouraged, do not argue impurity of blood. Objections: Color any other than white. Size. — Large for age and condition. Boar two vears and over, if in good flesh, should weigh not less than 500 pounds; sow same age and condition, not less than 450 pounds. Boars eighteen months old, in good flesh, should weigh not less than 400 pounds; sows, 350. Boars twelve months old, not less than 350 pounds; sows, 300. Boars and sows six months old not less than 150 pounds each, and other ages in proportion. Objections: Overgrown, coarse, uncouth, hard to fatten. Digitized by Microsoft® APPENDIX 3895 Action. — Easy and graceful; high carriage; active; gentle and easily handled. In males, testicles should be readily seen, and of same size and carriage. Objections: Sluggish; awkward; low carriage; wild; vicious. In males, testicles not distinctly visible, or not of same size and carriage. Condition. — Healthy and mellow to touch, fat evenly laid on. Objections: Harsh to touch, flabbiness, fat in lumps on back or sides. Disposition. — Quiet and gentle. Objections: Cross, restless, quarrelsome. Symmetry or adaptation of points. — The adaptation of all the points, size and style combined to make the desired type or model. O. I. C. Swinr — Scare or Points Head and Face 4 Feet and Legs 9 Eyes 2 Tail 1 Ears 2 Coat 3 Neck 2 Color . 2 Jowl 5 2 Size ree 8 Shoulders 6 Action and Style 3 Chest . 12 Condition 2 Back and Loin 14 Disposition 2 Sides and Ribs 9 Symmetry 3 Belly and Flank . 4 == Ham and Rump 10 Total . . . . . . 100 Detailed Description Head and face. — Head short and wide; cheeks neat; jaws broad and strong; forehead medium, high and wide; face short and smooth; nose neat, tapering and slightly dished. Objections: Head long, narrow, or coarse; cheeks too full ; forehead low and narrow; jaws contracted and weak; face long, narrow and straight; nose coarse, clumsy or dished like a Berkshire. Hyes. — Bright, large, clear and free from wrinkles or over- hanging fat. Objections : Small, deep set, surrounded by wrinkles or fat. Ears. — Drooping at tip to give graceful appearance; thin; soft; pointing outward and forward; well proportioned to size of body. Digitized by Microsoft® 396 APPENDIX Objections: Too large and coarse; thick, lopping; lying too near the face; stiff, erect, or too small. Not under control. Neck. — Wide; deep; short and nicely arched; neatly tapering from shoulder. Objections: Narrow; thin; long; flat on top; tucked up; not extending down to breast bone. Jowl. — Smooth; neat; firm; full; carrying fullness well back to shoulders and brisket when head is carried up level. Objections: Light; rough and deeply wrinkled; too large and flabby; not carrying fullness back to shoulders and brisket. Shoulders. — Broad; deep and full; extending in line with the side and carrying size down to line of belly. Objections: Deficient in width or depth; extending above line of back; thick beyond line of sides and hams; shields on boars too coarse and prominent. Chest — Heart girth. — Large, wide, deep and full; even under line to the shoulder and sides with no creases; giving plenty of room for the heart and other organs, making a large girth indicating much vitality. Brisket smooth, evén and broad ; wide between the legs and extending well forward, showing in front. Objections: Pinched appearance at the top or bottom, or tucked in back of forelegs; showing too narrow between the legs, not depth enough back of the shoulder. Brisket uneven, narrow, not prominent. Back and loin. — Broad; straight or slightly arched; uniform width; free from lumps or rolls; same height and width at shoulder as at ham. Objections: Narrow; swayed; humped; creasing back of shoulders; sunfish shaped; uneven width; lumps or rolls. Sides. — Full; smooth; deep; carrying size down to line of belly ; even with line of ham and shoulder. Objections: Flat; thin; flabby; uneven surface; com- pressed at bottom; shrunken at shoulder and ham. Ribs. — Long; well sprung at top and bottom; giving animal a square form. Objections: Too short; flat. ; Belly. — Same width as back; full; straight; drooping as low at flank as at bottom of chest; line of lower edge running parallel with sides. Objections: Narrow; pinched; sagging or flabby. Flank, — Full and even with body; equaling heart girth. Digitized by Microsoft® APPENDIX 397 Objections: Thin, tueked up or drawn in; less than heart girth or length of body from top of head to root of tail. Ham and rump. — Broad; full; long; wide and deep; admit- ting of no swells; buttock full, neat and clean; stifle well covered with flesh, nicely tapering toward the hock; rump slightly rounding from loin to root of tail, same width as back, making an even line with sides. Objections: Narrow; short; not filled out to stifle; too much cut up in crotch or twist; not coming down to hock; buttocks flabby; rump flat, narrow, too long, too sharp or peaked at root of tail. Legs. — Medium length; strong and straight; set well apart and well under body; bone of good size; firm; well muscled ; wide above knee and hock, round and tapering below knee and hock, enabling the animal to carry its weight with ease ; pasterns short and nearly upright. Objections: Too short or too long; weak; crooked; too close together; muscles weak; bone too large and coarse, without taper; pasterns long, crooked or slim. Feet. — Short; firm; tough; animal standing well up on toes. Objections: Hoofs long, slim, weak; toes spreading, crooked or turned up. Tail. — Small, smooth; nicely tapering; Tabet slightly covered with flesh ; carried i in a eurl. Objections : : Coarse; too long; clumsy; straight. Coat. — Fine; either straight or wavy with preference for straight; evenly distributed and covering the body well. Objections: Bristles; swirls; hair coarse, thin, standing up, not evenly distributed over all the body except the belly. Color. — White. Red or black spots in hair disqualify, but blue spots in hide (commonly known as freckles), while objec- tionable and to be discouraged, do not argue impurity of blood. Objections : Color any other than white. Size. — Large for age and condition. Boar two years and over, if in good flesh, should weigh not less than 500 pounds; sow same age and condition not less than 450 pounds. Boars eighteen months old, in good flesh, should weigh not less than 400 pounds; sows, 350. Boars twelve months old, not less than 350 pounds; sows, 300. Boars and sows six months old, not less than 150 pounds each, and other ages in proportion. . Objections : Overgrown, coarse, uncouth, hard to fatten. Digitized by Microsoft® 398 APPENDIX Action. — Easy and graceful; high carriage; active; gentle and easily handled. In males, testicles should be readily seen, and of same size and carriage. Objections: Sluggish; awkward; low carriage; wild; vicious. In males, testicles not distinctly visible, or not of same size and carriage. Condition. — Healthy and mellow touch, fat evenly laid on. Objections: Harsh to touch, flabbiness, fat in lumps on back or sides. Disposition. — Quiet and gentle. Objections: Cross, restless, quarrelsome. Symmetry or adaptation of points. — The adaptation of all of the points, size and style combined, to make the desired type of model. HampsHIRE SwinE— SCALE or Points Disqualifications Color. — Spotted, more than two thirds white or solid black. Form. — Any radical deformity, ears very large or drooping over eyes, crooked or weak legs or broken-down feet. Condition. — Seriously impaired or diseased, excessive grossness, barrenness in animals over two years of age, chuffy or squabby fat. Size. — Not two thirds standard weight. Pedigree. — Not eligible to record. Detailed Description 1. Head and face. — Head medium length, rather narrow, cheeks not full; face nearly straight and medium width between the eyes, surface even and regular 4 Objections: Head large, coarse and ridgy, nose erooked or much dished. 2. Hyes. — Bright and lively, free from wrinkles or fat sur- roundingSs 2% % ee oe ee ewe ee ee Objections: Small, deep or obscure, or vision im- paired by fat or other cause. 3. Hars. — Medium length, thin, atpnihy inclined outward and forward . 2 Objections : Large, | coarse, thick, large or lore: knuckle, drooping or not under good control of the animal. Digitized by Microsoft® 10. 11. 12. APPENDIX Neck. — Short, well set to the shoulders, tapering from shoulder to head. Objections: Long, thick or bulky. Jowl. — Light and tapering from neck to point, neat and firm : ey Oh ae ae ae Objections: Large, broad, deep or flabby. Shoulders. — Deep, medium width and fullness, well in line with back a er ae ‘ 2 Objections: Narrow on top or bottom, thick be- yond line with sides and hams. Chest. — Large, deep and roomy; full girth, extending down even with line of belly Objections: Narrow at top or bottom ; small girth, cramped or tucked up. Back and loin. — Back straight or slightly arched; medium breadth, with nearly uniform thickness from shoulders to hams and full at loins; sometimes higher at hips than at shoulders Objections: Narrow, creased or drooped behind shoulders; surface ridgy or uneven. Sides and ribs. — Sides smooth, full, firm, carry size evenly from shoulders to hams; ribs strong, well sprung at top and bottom ¢ Objections: Sides thin, flat, flabby or rereased or ribs not well sprung. Belly and flank. — Straight and full, devoid of gross- ness; flank full and running nearly on line with sides Objections: Belly sagging or flabby; flank thin or tucked up. Hams and rump. — Hams of medium width, long and deep; rump slightly rounded from loin to root of tail ; buttock full, neat and firm; devoid of flabbiness or excessive fat Sy Le irs deny alt, Sis cat Objections: Ham narrow, cut too high in crotch, buttock flabby, rump too fat, too narrow or too steep, or peaked at root of tail. Legs and feet.— Legs medium length, set well apart and squarely under body, wide above knee and hock, and rounded and well muscled below, tapering, bone me- dium, pasterns short and nearly upright, toes short and firm, enabling the animal to carry its weight with ease Objections: Legs too long, slim, crooked, coarse or short ; weak muscles above hock, and knee bone large and coarse, and legs without taper, pasterns too long Digitized by Microsoft® 399 12 15 10 10 400 APPENDIX to correspond with length of leg, too crooked or too slender; feet long, slim and weak; toes spreading, too long, crooked or turned up. 13. Tail. — Medium length, slightly curled . . . 1 Objections: Coarse, long, clumsy, swinging like a pendulum. 14. Coat. — Fine, straight, smooth en ny Side. 42 Objections: Bristles or swirls, coarse or curly. 15. Color. — Black, with exception of white belt encircling body, including forelegs. 2 Objections: White running high on hind leoe, or extending more than one fourth length of body or solid black. 16. Size. — Large for conditions; boar, two years and over, 450; sow, same age, 400; eighteen months boar, 350; sow, 325; twelve months boar or sow, 300; six months, both sexes, 140 5 17. Action and style. — Active, vigorous, quick and ‘grace- ful; style, attractive and spirited . .*. . . . 4 Objections: Dull, sluggish and clumsy. 18. Conditions. — Healthy, skin free from all defects, flesh evenly laid on and smooth and firm, not patchy, and devoid of all excess of grossness ‘ 4 Objections: Skin scurfy, scaly, mangy or otherwise unhealthy, hair harsh, dwarfed or cramped, not growthy. 19. Disposition. — Docile, quiet and easily handled . 3 Objections: Cross, restless, vicious or with no am- bition. CHESHIRE SWINE — STANDARD oF EXCELLENCE Head, short to medium in length, short in proportion to length of body; face somewhat dished and wide between the eyes; ears small, erect, in old animals often slightly pointed forward; neck short; shoulders broad and full; hips broad; body long, broad and deep; hams broad, nearly straight with back, and running well down towards hock; legs long and slim, set well apart and supporting the body on the toes; tail small and slim; hair fine, medium in thickness and quantity; color white. When grown and well fattened, should dress from 400 to 600. Scale of Points 1. Head. — Short to medium in length, short in proportion to length of body a4 i : : ee a 8 ¢ Digitized by Microsoft® APPENDIX 401 2. Face. — Somewhat dished and wide between the eyes . 8 3. Jowl. — Medium in fullness 3 4. Ears. — Small, fine, erect, and in old animals slightly pointing forward 5 5. Neck. — Short and broad ? é : 3 3 6. Shoulders. — Broad, full and deep 6 7. Girth around heart. 8 8. Back. — Long, broad and straight nearly to root ‘of tail 10 9. Side. — Deep and full, nearly straight on bottom line 7 10. Flank. — Well back and low down, making flank girth nearly equal to heart girth 3 11. Hams. — Broad and nearly straight with back, and running down well towards hock . . 10 12. Legs. — Small and slim, set well ape supporting body well on toes . 13. Tail. — Small, slim and tapering. 14. Hair. — Fine, medium in thickness and quantity 15. Color. — White, and colored hairs to disqualify 16. Skin. — Fine and pliable, small blue spots objection- _ able, but allowable 17. Symmetry. — Animal well proportioned, handsome and stylish a Fee Ed Total Big Buack Pig —ScaLe oF Pornts Head. — Medium length and wide between the ears . Ears. — Thin, inclined well over the face and not extending beyond point of nose . Jowl. — Medium size , Neck. — Fairly long and muscular Chest. — Wide and deep . . Shoulders. — Well developed, in ‘line with the vids Back. — Long and level Ribs. — Well sprung Loin. — Broad Sides. — Very deep. Belly and flank. — Thick and well developed Quarters. — Long, wide and not drooping Hams. — Large and well filled to hocks Tail. — Set high, of moderate size é Legs. — Short, straight, flat and strong . Skin and coat. — Fine and soft, with moderate quantity of straight, silky hair mee e ioe) w wNwweo | = j=) o an a AWOWONMUNIMNNWWWW Pp _ | Slo 2D Digitized by Microsoft® 402 APPENDIX Objections Head. — Narrow forehead or ‘‘dished nose.” Ears. — Thick, coarse or pricked. Coat. — Coarse or curly, with rose; bristly mane. Skin. — Wrinkled. Disqualification Color. — Any other than black. Mouue-roor Swing — Score Carp Sca.Le or Points Points Points OFF 1. Head and Face ce Pareeerera 2. Eyes DS; | Werseeaayieettore 3. Ears De es ncaatgodatcin 4. Neck . QD leew ands 5. Jowl Di | Wrerea e ccyiancat 6. Shoulder Ge | eaeuncues 7. Chest . nas T2 -leceneeay 8. ‘Back and Loin 15 9. Sides and Ribs a (eee ane 10. Belly and Flank ‘ ‘ 6 naereee's 11. Ham and Rump . : POM Otasgecat scutes 12. Feet and Legs : 2 LOS* | ieee asnastaents 13. Tail F ow DS) | Thence tre, 14. Coat d 2 ae 15. Color . 7a eee 16. Size. ee ee ee ee 5 17. Action and Style . : 4 18. Condition ‘ a yes Ay “cgaeetations 19. Disposition * 4 , Be | Wigs ede Total. . TOO Whee ann teers Points off 2 2 Je eee Score of Animal = | |........ Digitized by Microsoft® APPENDIX 403 Disqualifications Color. — More white than four white points. Form. — Split or creased hoof; broken down feet; any radical deformity. Condition. — Any abnormal condition; barren or blind. Size. — Not two thirds standard weight. Pedigree. — Not eligible to record. Detailed Description 1. Head and face. — Head medium length. Face broad between eyes, nearly straight, cheeks full, surface even and regular. Objections: Head large, coarse, crooked or much dished, long nose. 2. Eyes. — Bright and lively, free from wrinkles or fat sur- roundings. Objections: Small, deep, or obscure, or vision impaired by fat or other causes. 3. Ears. — Medium length, thin tipped, slightly inclined outward and forward, knuck small and well set to the head. Objections: Large, coarse, thick, large or long knuck, drooping or not under good control of the animal, or too erect. 4. Neck. — Short, well set to the shoulders, tapering from shoulder to head. Objections: Long, thick or bulky. 5. Jowl. — Full, neat and firm, tapering from neck to point. Objections: Thin or flabby. 6. Shoulders. — Medium width, deep, full, not extending above line of back. Objections: Narrow, cramped, flat, extending above line of back and sloping too much from point to top. 7. Chest. — Large, deep and roomy; full girth, extending down even with line of belly. Objections: Narrow at top or bottom; small girth, cramped or tucked up. 8. Back and loin. — Slightly arched; good breadth, with uniform thickness from shoulders to hams; full at loin. Objections: Narrow, creased or drooped behind shoulders; surface ridgy or uneven. 9. Sides and ribs. — Sides full, smooth form, carrying size evenly from shoulders to hams; ribs strong, well sprung at top and bottom. Digitized by Microsoft® 404 10. ll. 12. 13. 14. 15. 16. 17. 18. 19. APPENDIX Objections: Sides thin, flat, flabby, or creased; ribs not well sprung. Belly and flank. — Straight and full, devoid of coarseness ; flank full and running nearly on line with side. Objections: Belly sagging or flabby, coarse; flank thin or tucked up. Hams or rump. — Hams full, long and deep; rump slightly rounded from loin to root of tail; buttock full, neat and firm. Objections : Ham narrow, cut too high in crotch; rump too steep or too narrow, peaked at root of tail; buttock flabby. Legs and feet. — Legs medium length, set well apart and squarely under body, wide above knee and hock, rounded and well muscled below, tapering, medium bone, pastern short and nearly upright; foot solid, short, smooth, enabling the animal to carry its weight with ease. Objections: Legs too long or too short, slim, crooked or coarse; muscles weak or light; joints coarse, not tapering; pastern too long, crooked or slender; foot long, slim, weak or turned up. Tail. — Medium length, straight or slightly curled. Objections : Coarse, long, clumsy, swinging. Coat. — Fine, straight, smooth, soft to touch. Objections: Bristles or swirls, coarse or curly hair. Color. — Black; white points admissible. Objections: Too much white on feet, any white spots on body or head. Size. — Large for condition; boar two years and over should weigh 500 pounds, sow same age, 450; twelve months boar or sow, 300; six months boar or sow, 175 pounds. Action and style. — Active, vigorous, graceful, style attrac- tive. Objections: Dull, sluggish and clumsy. Condition. — Healthy; skin free from defect; flesh smooth, firm and evenly laid on. Objections: Unhealthy; skin seurfy, scaly or mangy; hair harsh, not growthy. Disposition. — Docile, quiet and easily handled. Objections : Cross, restless, nervous, sluggish or without ambition. 2 Digitized by Microsoft® APPENDIX Larce Improvep YorKsHirE — ScaLe or Points General outline. — Long and deep in proportion to width, but not massive ; slightly arched in the back, symmetri- cal and smooth, with body firmly ae by well- placed legs of medium length . Outline of head. — Moderate in length and size, settle lower jaw well sprung, and some dish toward snout, increas- ing with advancing maturity . Forehead and poll. — Wide . . Eye. — Medium size, clear and bright 2 Jowl. — Medium, not earried too far back, toward neck, and not flabby . : Snout. — Turning upward ith, a slight curve, increasing with age Ear. — Medium in size, standing well out from head, nearly erect, but inclining slightly forward 2 Neck. — Of medium length, fair width and depth, rising gradually from poll to withers, muscular, but not gross, evenly connecting head with body . . Outline of body. — Long, deep, and of medium breadth, equally wide at shoulder, side and hams; topline slightly arched, under line straight . Back. — Moderately broad, even in width from aad to end: strong in loin, short ribs of good length Shoulder. — Large, but not massive; not open above . Arm and thigh.— Broad and of medium length and development F 2 Brisket. — Wide and on a ‘level ‘with under ‘line 4 zs Side. — Long, deep, straight and even from shoulder to hip nae Ribs. — Well arched and deep Se oy Heart girth and flank girth. — Good and about equal . Hindquarters. — Long to correspond with shoulderand side, deep, with moderate and gradual droop to tail Ham. — Large, well let down on thigh and twist and rear outline somewhat rounded . Twist. — Well down and meaty Tail. — Medium, not much inclined to curl ‘ Legs. — Medium in length, strong, not coarse, but stand: ing straight and firm. . . Hair. — Abundant, long, of medium fineness without any bristles SS a0 + GO Og Digitized by Microsoft® 405 ee 00 G1 00 wd ao nN or 406 APPENDIX Skin. — Smooth and white, without scales, but dark spots in skin do not disqualify 2 Color. — White on every part . . 1 Movement. — Active, but not restless _5 Total. . ES spl tee! let lag ante z 100 TAMWORTH — STANDARD OF EXCELLENCE The following is the standard of Tamworths as adopted by the National Pig Breeders’ Association of Great Britain : Color. — Golden red hair on a flesh-colored skin, free from black. Head. — Fairly long, snout moderately long and quite straight, face slightly dished, wide between ears. Ears. — Rather large, with fine fringe, carried rigid and inclined slightly forward. Neck. — Fairly long and muscular, especially in boar. Chest. — Wide and deep. Shoulders. — Fine, slanting and well set. Legs. — Strong and shapely, with plenty of bone and set well out- side body. Pasterns. — Strong and sloping. Feet. — Strong and of fajr size. Back. — Long and straight. Loin. — Strong and broad. Tail. — Set on high and well tasseled. Sides. — Long and deep. Ribs. — Well sprung and extending well up to flank. Belly. — Deep, with straight under line. Flank. — Full and well let down. Quarters. — Long, wide, and straight from hip to tail. Hams. — Broad and full, well let down to hocks. Coat. — Abundant, long, straight and fine. Action. — Firm and free. Objections. — Black hair, very light or ginger hair, curly coat, coarse mane, black spots on skin, slouch or drooping ears, short or turned-up snout, heavy shoulders, wrinkled skin, in- bent knees, hollowness at back of shoulders. Digitized by Microsoft® INDEX Aberdeen-Angus, 221. Animal form, 31. Action, 98. features of, 31. Age, 43. Animal machine, highest type, 6. determination of, 43. definition, 6. of horses, 44. economic purpose, 6. Age of cattle, 53. intermediate relation to plants determination of, 53. and man, 7. birth, 54. efficiency of, 8. one year, 54. Ayrshire, 230. two years, 54. three years, 54. Bacon hog, 278. four years, 54. production, 279. five years, 55. Wiltshire side, 279. six years, 55. type, 279. seven years, 55. conformation, 279. eight years, 55. quality, 282. horns, appearance of, 55. condition, 282. Age of horses, 44. method of inspection, 283. determination of, 44. Beef carcass cuts, 183. one year, 44. loin, 185. two years, 44. round, 186. three years, 45. ribs, 187. four years, 45. chuck, 187. five years, 45. score card, 188. six years, 45. relative values, 188. seven years, 45. Beef cattle, 182. eight years, 52. production, 182. nine years, 52. dressing percentage, 189. ten years, 52. type, 189. eleven years, 52. conformation, 190. twelve years, 53. quality, 191. wear of incisors, 52. condition, 191. shape of incisors, 53. method of inspection, 195. Age of sheep, 55. manner of showing, 320. determination of, 55. Belgian, 149. Age of swine, 55. Berkshire, 285. determination of, 55. Bishoping, 53. Amble, 103. Block type, 175, 177. American saddle horse, 162. early maturity, 177. Anatomy, 11. rapid fattening, 177. Anchylosis, 41. dressing percentage, 178. 407 Digitized by Microsoft® 408 INDEX Blood, 18. Cheviot, 259. circulation of, 18. Chunk, 128. Bone of horses, 115. Bowed tendons, 43. Breaking down, 42. Breed, 36. the best, 36. Breed character, 35. factors determining, 36. objectionable features, 37. Breeds, 147. horses, 147. cattle, 217. sheep, 252. swine, 285. Breeders, classes of, 3. Breeding, definition, 4. for improvement, 4. Breeding, 109. influence on way of going, 109. influence of, 181. Breeding. classes, 311. horses, 311. beef cattle, 311. dairy cattle, 314. sheep, 316. swine, 316. Breeding stock, 297. selection, 297. sire, 297. dam, 297. prepotency, 298. masculinity, 302. femininity, 302. form, 303. constitution, 303. substance, 305. Brown Swiss, 231. Canter, 105. Carcass cuts, beef, 183. mutton, 242. pork, 271. Cattle, 182. breeds, 217. Character, 34-35. breed, 35. sex, 35. Chester White, 289, Classes of horses, 113. Clydesdale, 151. Coach horse, 129. Cob, 132. Color, 56. significance of, 56. classification of, 57. Combination horse, 140. Comparison, 86. Condition, 33. beef cattle, 191. dairy cow, 210. mutton sheep, 245. fat hog, 277. bacon hog, 282. Conformation, 32. influence on way of going, 108. beef cattle, 190. dairy cow, 204. mutton sheep, 244. wool sheep, 248. fat hog, 274. bacon hog, 279. Constitution, 33. breeding stock, 303. Contraction of heels, 40. Contraction of soles, 40. Correlation, 58. law of, 58. of form and function, 58. of parts, 59. Cotswold, 263. Cross firing, 112. Curb, 42. Dairy cattle, 197. production, 197. form and function, 197. manner of showing, 321. Dairy cow, 198. reproduction, 198. temperament, 198-211. feeding capacity, 199. constitution, 199-210. udder, 199-205. type, 201. conformation, 204. Digitized by Microsoft® Dairy cow — Continued points, 205. quality, 209. substance, 210. condition, 210. method of inspection, 213. Demonstrations, 85. use of, 85. material for, 85. Disposition, 34. Dorset-horn, 258. Draft horse, 116-125. conformation, 117. quality, 117. temperament, 118. way of going, 118. Dressing percentage, 178, 189. Dry cows, 211. Dual-purpose cattle, 214. production, 214. type, 216. Duroc Jersey, 288. Dutch-belted, 233. Dwelling, 112. Early maturity, 56, 177. Exostoses, 40. Expresser, 128. Fat, 180. color, 180. consistence, 180. Fat hog, 271. production, 271. carcass cuts, 271. type, 274. conformation, 274. points, 275. quality, 277. condition, 277. Fat hog carcass cuts, 272. hams, 272. middle piece, 272. shoulders, 272. lard, 274. Feeder, 129. Feeder cattle, 193. production, 193. type, 195. INDEX Feeding hogs, 278, 282. Femininity, 302. Fine harness horse, 141. Fleece, 249. quality, 249. condition, 249. examination, 251. Food, 16. prehension of, 16. digestion of, 16. assimilation of, 17. Forging, 111. Founder, 40. Fox-trot, 107. French Coach, 157. Gaited saddle horse, 135. Gallop, 103. Galloway, 223. General appearance, 31. German Coach, 157. Going surface, 111. influence on way of going, 111. Guernsey, 227. Hackney, 154. Hackney pony, 167. Hampshire sheep, 257. Hampshire swine, 290. Handling, 61. method of, 61. Heaves, 40. Heifer calves, 211. Height, 31. Hereford, 220. Histology, 9. epithelial tissue, 9. connective tissue, 9. muscle tissue, 10. nerve tissue, 10. Holstein-Friesian, 228. Horns, 55. appearance of, 55. Horse, 38. unsoundness in, 38. of limbs, 40. age, 44. Horses, 12. points of, 12. Digitized by Microsoft® 410 INDEX Horses — Continued judging of, 93. history of service of, 93. performance of, 93. structure of, analogous to man, 94. mechanical structure of, 94. stride of, 96. way of going, 37-98. pace, 98. gait of, 99. deviations in direction of legs, 109. types, 113. classes, 113. classification, 125. breeds, 147. manner of showing, 318. Hunter, 138. Improvement, bases of, 4. the individual, 64. analysis of, 64. Inspection, 62. order of, 62. beef cattle, 195. dairy cow, 213. sheep, 250. swine, 283. Interfering, 111. Jersey, 225. Judging, proficiency in, 5. show ring, 5. benefits of, 5. purpose of, 8. definition of, 27. steps involved, 27. information, 27. observation, 27. comparison, 28. conclusion, 28. system in, 28. first impressions, 28. practice, 64. competitive, 87. Jump, 106. Lard, 274. Leicester, 260. Lincoln, 263. Live-stock husbandry, object of, 3. Live-stock shows, 307. benefits, 309. classification, 309. age basis, 316. manner of showing, 318. Logger, 128. Manner of showing, 318. horses, 318. breeding horses, 318. harness and saddle horses, 319. drafters, 319. beef cattle, 320. dairy cattle, 321. sheep, 322. swine, 323. Market classification of horses, 125. Market division, 309. horses, 309. fat classes, 309. Masculinity, 302. Meat, 175. quality, 178. grain, 179. marbling, 179. color, 180. consistence, 180. fat, 180. moisture, 181. odor, 181. taste, 181. lean, 181. proportion to bone, 181. Meat animal, 176. breeders’ interest in, 176. feeders’ interest in, 176. butchers’ interest in, 176. Mechanical appliances, 110. influences on way of going, 110. Merino, 264. American, 265. Delaine, 267. Class A, 266. Class B, 266. Class C, 267. Black Topped, 265. Rambouillet, 268. Milk, 198. Digitized by Microsoft® INDEX 411 Milking Short-horn, 236. Pounding, 112. Milk teeth, 43. Power type of horse, 113. Model horse, 141. bone, 115. Mule, 168. Practice judging, 64. draft, 169. Prepotency, 298. mine, 170. plantation, 170° Quality, 32. score card, 75. beef cattle, 191. Muscular system, 14. dairy cow, 209. Muscles, 14. mutton sheep, 245. structure of, 14. wool sheep, 248. arrangement of, 14. fat hog, 277. action of, 15. bacon hog, 282. Mutton carcass cuts, 242. saddle, 242. Race horse, 135. rack, 242. Rack, 103. Mutton sheep, 240. Rambouillet, 268. type, 243. Red Polled, 234. production, 240-246. Reproduction, 19. carcass cuts, 242. impregnation, 19. conformation, 244. gestation, 20. quality, 245. parturition, 20. condition, 245. lactation, 22. method of inspection, 250. dairy cow, 198. Ring-bone, 40. Nervous system, 19. Roadster, 132. function of, 19. Roaring, 39. Rolling, 112. Observation, 27-60. Rough joints, 42. means of making, 60. Runabout horse, 132. method of, 61. Runners, 120. system of making, 62. Running walk, 107. Oxford, 255. Saddle horse, 123. Pace, 98-103. weight carrying, 123. Pacers, 120. conformation, 124. Paddling, 111. quality, 124. Park horse, 129. way of going, 124. Pathology, 23. intelligence, 124. effect upon function, 23. Saddle type of horse, 122. Percheron, 147. Scale, 31. Physiology, 16. Scalping, 112. Pointing, 112. Schooling, 110. Poland China, 286. influence on way of going, 110. Polled Durham, 219. Score card, 64. Ponies, 142. draft horse, 65. under 46 inches, 112. heavy harness horse, 68. 11-2 to 14-2, 143. light harness horse, 70. polo, 145. saddle horse, 72. Digitized by Microsoft® 412 INDEX Score card — Continued Speed type of horse, runners, mule, 75. 120. beef steer, 77. Speedy cutting, 112. dairy cow, 78. Splint, 40. mutton sheep, 80. Standardbred, 158. wool sheep, 81. Stepping pace, 107. fat hog, 83. Stride, 96. bacon hog, 84. deviation in, 96. beef carcass, 188. phases of, 97. Selection, 4. Student judging teams, &° Sex character, 34. coaching of, 89. Sheep, 239. Style, 31. types, 239. Substance, 33. points, 244. dairy cow, 210. method of inspection, 250. breeding stock, 305. breeds, 252. Suffolk, 153. classification, 252. Swine, 271. manner of showing, 322. types, 271. Shetland, 164. points, 275. Shire, 152. feeding, 278. Short-horn, 217. breeds, 285. Show classification of horses, 125. classification, 285. Show horse, 122. manner of showing, 323. conformation, 122. Symmetry, 31. quality, 122. temperament, 122. Tamworth, 292. way of going, 122. Temperament, 34. Showing, 29. dairy cow, 198-211. conditions, 29. Thoroughbred, 160. posing, 29. Thrush, 40. Show type of horse, 121. Trappy, 112. Shropshire, 254. Traverse, 107. Side-bone, 41. Trot, 99. Skeleton, the, 11. high stepper, 99. the foreleg, 11. trotter, 99. the hind leg, 13. saddle horse, 101. the foot, 13. Trotters, 120. joints, 13. Type, 32. Soundness, 37. influence on way of going, Southdown, 253. 108. Spavin, 40. beef cattle, 189. Speed horse, 135. feeder cattle, 195. Speed type of horse, 118. dairy cow, 201. conformation, 120. dual-purpose cattle, 216. quality, 120. mutton sheep, 243. temperament, 120. wool sheep, 247. way of going, 120. fat hog, 274. trotters, 120. bacon hog, 279. pacers, 120. Types of horses, 113. Digitized by Microsoft® INDEX 413 Udder, 199-205. Weight, 31. structure, 200. Welsh, 166. function, 200. Wiltshire side, 279. Unsoundness, 37. Winding, 111. hereditary, 37. Winging, 111. defective conformation in, 37. in horses, 38. of limbs, 40. Veterinary examination, 320. Walk, 99. Walk-trot-canter saddle horse, 136. Way of going, 37, 98. pace, 98. action, 98. factors influencing, 107. Wool, 246. classification, 246. clothing, 247. _ delaine, 247. combing, 247. Wool sheep, 247. type, 247. conformation, 248. quality, 248. fleece, 249. Yorkshire, 291. Digitized by Microsoft® Digitized by Microsoft® HE following pages contain advertisements of a few of the Macmillan books on kindred subjects Digitized by Microsoft® Digitized by Microsoft® Manual of Farm Animals A Practical Guide to the Choosing, Breeding, and Keep of Horses, Cattle, Sheep, and Swine By MERRITT W. HARPER Assistant Professor of Animal Husbandry in the New York State College of Agriculture at Cornell University Illustrated, decorated cloth, I2mo, 545 pp., index, $2.00 nel (The Rural Manuals Edited by L. H. Bailey) The author discusses in this work the general care and man- agement of farm animals rather than the breeds. However, a knowledge of the latter is not altogether excluded since it is necessary in treating of the care and management of farm animals. The method is here adopted of freely inserting pictures of good animals of many breeds, with liberal legends, letting them run as a minor motive throughout the book. By this plan the reader will take away with him some of the main characteristics of the breeds with little effort on his part. The book is a man- ual, and therefore considers common practical matters in much detail. These practical problems, which confront the stockman whether he be the owner of few animals or of many, have long needed to be systematically and authoritatively treated. In this practical guide on the choosing, feeding, breeding, care and management of horses, cattle, sheep, and swine, is contained that information which hitherto the animal owner has had to cull from numerous sources. By calling attention to the diseases and ailments common to farm animals, the book shows the reader the importance of securing reliable aid when the subject is beyond his knowledge or skill. The work is invalu- able as a practical guide in raising farm animals. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York Digitized by Microsoft® The Training and Breaking of Horses By MERRITT W. HARPER Assistant Professor of Animal Husbandry in the New York State College of Agriculture at Cornell University. Author of ‘‘ Manual of Farm Animals,” etc. Illustrated, decorated cloth, r2mo, $1.75 net (Rural Science Series Edited by L. H. Bailey) “Since the effectiveness of the horse and the safety of the master and his family depend so largely upon the understanding between men and horses,” says Professor Harper, in his preface, ‘‘ it seems worth while to give the methods of establishing agreeable relationships careful consideration. It is to promote this that the present volume is written. This is done with the thought that the usefulness of the horse depends on his being readily subservient to his master’s will, and the author here sets forth the methods that are most likely to bring this about. Beginning with the foal, each class of horse is considered, and a separate chapter is devoted to the education of the more common classes — the work horse, the trotting horse, the coacher, the roadster, and the saddle horse. “Special attention is also given to the training and subduing of wild horses as well as to overcoming outdoor and stable vices and whims. The book is written from a practical point of view and will be of great service to all those who have anything to do with man’s principal beast of burden.” Animal Husbandry for Schools By MERRITT W. HARPER Cloth, r2mo, illustrated, 409 pp., $1.40 net With the increasing study of agricultural subjects in the schools has come a demand for a book on Animal Husbandry suitable for use by students of high school age. It is to meet such a need that this book has been written, and in content, style, and arrangement it is admirably adapted to the purpose. It belongs to the Rural Textbook Series prepared under the editorial supervision of Professor L. H. Bailey of Cornell University. In the five parts into which the book is divided the author treats horses, cattle, sheep, swine, and poultry, and each is discussed with reference to breeds, judging the animal, feeding, and care and management. There is also a chap- ter on the general principles of feeding. Practical questions and numerous laboratory exercises supplement the text and compel the student to think through each subject as he proceeds. The book is extensively illustrated. Designed for use as a textbook, it is also well suited for use as areference book in schools in which time limitations make it impossible to use it as a text. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York Digitized by Microsoft® Genetics. An Introduction to the Study of Heredity By HERBERT EUGENE WALTER Associate Professor of Biology, Brown University Cloth, 12mo, $1.50 net In his “Genetics” Professor Walter summarizes the more re- cent phases of the study of heredity and gives to the non-technical reader a clear introduction to questions that are at present agitating the biological world, and which are of particular importance to all those interested in the evolutionary or hereditary problems of breeding. Professor Walter’s conception of sexual reproduction is that it is a device for doubling the possible variations in the offspring, by the mingling of two strains of germ plasm. The weight of probability, he concludes, is decidedly against the time-honored belief in the inheritance of acquired characters. Professor Walter also predicts that the key to this whole problem will be furnished by the chemist, and that the final analysis of the matter of the “heritage carriers” will be seen to be chemical rather than morphological in nature. Professor Walter holds, if only modifications of the germ plasm can count in inheritance, and if these modifications come wholly from the combination of two germ plasms, then the only method of heredi- tary influence is in the selection of parents. This book is now widely used as a class text in courses on the breeding of animals or plants given in the agricultural colleges. “T find that it is a very useful study for an introduction to the subject. Professor Walter has certainly made one of the clearest statements of the mat- ters involved that I have seen, and has made a book which students will find very useful because he keeps everything in such entirely simple and clear out- lines, and at the same time he has brought the book up to date." — PROFESSOR FREDERIC B. LOOMIS, Amherst College. “T am much pleased with it and congratulate you upon securing so excel- lent a treatment. It is one of the most readable scientific books I have, and goes unerringly to the fundamentals of our most recent advances in the experi- mental study of heredity as well as those of the older studies.’ — PROFESSOR GEORGE H. SHULL, Cold Spring Harbor, Long Island, N. Y. “There was a decided need for just such a work. The book strikes me as most excellently done.” — PROFESSOR H. 5S. JENNINGS, Johns Hopkins University. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York Digitized by Microsoft® The Feeding of Animals By WHITMAN H. JORDAN Director of the New York Agricultural Experiment Station Fifth edition, cloth, r2mo, $1.50 net This is not a statement of rules or details of practice, but an attempt to present the main facts and principles fundamental to the art of feeding animals. The book is a valuable contribution to agricultural literature and is worth a place in any library, but especially in one open to rural readers. The author is well known as Director of the New York Agricultural Experiment Station. “A valuable contribution to agricultural literature. Not a statement of rules or details of practice, but an effort to present the main facts and principles fundamental to the art of feeding animals.” — New England Farmer. The Scientific Feeding of Animals By Prorsssor O. KELLNER Authorized Translation by WILLIAM GOODWIN, B.Sc., PH.D., Lec- turer on Agricultural Chemistry, and Head of the Chemical Department, South- Eastern Agricultural College (University of London), Wye, Kent. Cloth, r2mo, $1.75 net An authorized English translation of the valuable work of Dr. O. Kellner. It explains in simple language the general laws which underlie the feeding of animals and the scientific foundations upon which the principles of animal nutrition rest. “T wish to say that it is one of the most valuable books in the English language on Feeding Farm Animals. The author is extremely lucid in expres- sion and concise in statement. He covers his field in a manner that is well planned and such as will give the reader a most excellent knowledge of the general principles of Feeding.” — PROFESSOR CHARLES S. PLUMB, Ohio State University. “Dr, Kellner's standing as a student and investigator in this subject is too high for any words of commendation to be needed, and I feel sure that the translator and publisher have done a service in rendering this work available to English and American students,""— PROFESSOR HENRY P. ARMSBY, Pennsylvania State College. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Raat Dineen foe ee Heh = wa wiptes aaah a nai aft piers 3 sae $2 emiaees