. Beginnings in animal husbandry. Livestock; Poultry. 1$2 BEGINNINGS IN ANIMAL HUSBANDRY. the space between filled in full and low. Between, where the thick lower part of the upper thigh meets the lower thigh, is located the twist. On high-class fat cattle, the twist has a very short, wide curve. The poorer the hind quarter from a beef standpoint, the less noticeable the twist. The hind legs, from behind, should appear straight, with the points of the hocks well separat- ed and the toes directed straight ahead. If the hocks touch at the points, and the toes turn out, the animal is called '^ co
. Beginnings in animal husbandry. Livestock; Poultry. 1$2 BEGINNINGS IN ANIMAL HUSBANDRY. the space between filled in full and low. Between, where the thick lower part of the upper thigh meets the lower thigh, is located the twist. On high-class fat cattle, the twist has a very short, wide curve. The poorer the hind quarter from a beef standpoint, the less noticeable the twist. The hind legs, from behind, should appear straight, with the points of the hocks well separat- ed and the toes directed straight ahead. If the hocks touch at the points, and the toes turn out, the animal is called '^ cow hocked.'^ This bad posi- tion throws the thighs close together and pre- vents the desired thick- ness. It is also important that the shank bones, from a side view, stand nearly vertical, thereby supporting the parts above so as to provide the best conformation. In judging breeding beef cattle, certain essentials should be kept in mind. Masculine character of head and neck are important with the males, and feminine features with the females. The head of the bull is usually large, is rougher haired at the forehead and poll, and carries a strong horn, if of the horned sort. The neck is also thicker and more crested than with the steer, and the shoulders usually are somewhat prominent, though not necessarily so. The cows have refined heads, with light horns, and the neck is of but medium thickness and length. The udder, also, should show plenty of capacity. In general form of body, breeding cattle should possess the important features already described, but should lack in flesh as compared with fat stock. Fig. 105. A front view of beef cattle, showing breadth of chest. Photograph by courtesy The Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Plumb, Charles S. (Charles Sumner), 1860-1939. St. Paul, Mi
Size: 1858px × 1345px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectpoultry, bookyear1912
