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Identifier: packersencyclope01aldr
Title: The Packers’ encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades
Year: 1922 (1920s)
Authors: Aldrich, Paul I., editor
Subjects: Meat industry and trade Meat industry and trade Meat industry and trade
Publisher: Chicago, The National provisioner
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress
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ulls is from 1,800 to 2,500 pounds, and of mature cows 1,200to 1,800 on an average. The Hereford is red with white markings, commonly known as thewhite face, is a good rustler and widely used on the ranges as wellas for a farm beef animal, thrives under adverse conditions and doeswell in the feed lot. It matures early and fattens out well. Themature cows weigh from 1,300 to 1,700 pounds and mature bulls from1,800 to 2,300 pounds. The Angus is solid black in color, has soft, mellow skin andfine hair, and no horns. They fatten well on grass and respond toliberal feeding in winter. The Angus probably does best under maximumconditions, but also gives excellent returns on either the range or thegeneral farm in any section of the country, and is increasing in popularity.The mature cows weigh from 1,200 to 1,600 pounds and the bulls from1,600 to 2,100 .pounds. These cattle are commonly known as doddies. The Galloway is one of the oldest breeds of cattle. The mature 1 THE PACKERS ENCYCLOPEDIA
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Prime Killing Steer
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