. Our domestic animals, their habits, intelligence and usefulness;. ic. Its presence to-dayis an indication of purity of blood. The most noted of the early improvers ofthis breed was Benjamin Franklin, who died in1790. Like Bakewell, Tompkins improved CATTLE 217 his animals throu<;h the most careful selectionof his breeding stock. The first authentic importation of llcrcfordsinto this country was made by Henry Clay in18 17. Since that time animals of this breed havebeen distributedthroughout this andother countries. TheHereford is a goodrustler, and haslong been popularon the plains and int
. Our domestic animals, their habits, intelligence and usefulness;. ic. Its presence to-dayis an indication of purity of blood. The most noted of the early improvers ofthis breed was Benjamin Franklin, who died in1790. Like Bakewell, Tompkins improved CATTLE 217 his animals throu<;h the most careful selectionof his breeding stock. The first authentic importation of llcrcfordsinto this country was made by Henry Clay in18 17. Since that time animals of this breed havebeen distributedthroughout this andother countries. TheHereford is a goodrustler, and haslong been popularon the plains and inthe Southwest. Hisfeeding qualities aregood, as is also his flesh when butchered. The Aberdeen Angus has only lately beenbrought from Scotland, but he has alreadybecome a rival of other beef herds, findinghis greatest popularity throughout the middlewestern states; at the present time the Southand Southwest are developing many herds ofthis justly popular breed. In size averageindividuals follow closely the Shorthorns andHerefords ; they mature rather early also, a. (1k.\M)-Cii.\.\iiion Hi:i they are poor milkers, but as they are bredonly for beef this is as it shoukl be. The Galloioay is also black and hornlessand a \ery typical beef animal. He comesfrom Scotland, where he was always a goodrustler and hustlerfor food. He is ourbest breed for theopen plains andthe ranges. Whenslaughtered hismeat ranks first incompetition withthat of an) breed,and always commands the highest price onEnglish and American markets. V. The Beef TypeThe beef cow is sc[uare in shajje, full andbroad over the back and loins, and possessesdepth and quality, especially in these hips are evenly fleshed, the legs full andthick, the under line parallel with the straightback. The neck is full and short. The eye
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