Show I fARM STD K MARKET DEMAND IS FOR FINISHED BEEF Prepared by the United States State Department of Agriculture fattened Well beef animals from to 1 1200 00 pounds have been In demand on live stock markets during recent reent years rather than anImals of greater weight ThIs has been the tho result of a demand by beef consumers for lightweight high grade cuts Such Sucha a demand says sa-s the United States De of Agriculture must n ces be supplied by well finished animals animals ani- ani mals from flom 12 to 20 months old carryIng carrying carry carry- Ing a large percentage or of the blood of the maturIng beet beef breeds ally that of the Hereford Aberdeen Angus or Sh Shorthorn The preparation for marl market of year lings liens or baby beeves r requires quires more mores s skill m than n Is necessary for the production tion of anImals anImals' marl marketed eted nt at more mature mature ma- ma ture ages on account of their tendency to grow rather than to fatten To fat fat- fatten atten ten yearlings successfully they must be placed on a fattenIng ration whim when they the are weaned and kept on full feed untIl they are ready for marl marketing Every effort should be made to get the calves through the weaning period without loss of their milk fat The graIn ration should be Increased so as asto asto to permit ns as lIttle change In theIr rate of growth In fattening as possible Some feeders build creeps In the pastures or lots so that the calves can get their grain without being dIsturbed disturbed dIs- dIs by cows Creeps consist of small pens with openings s which permit permit per per- mit only the calves to enter These openings may have ha rollers on each side to prevent bruising the calves Calves from heavy milking cows should be weaned gradually over a period of 10 to 15 days dars Fall calves should not be weaned until after the cows and c elves are on grass Spring calves should either be kept on grass rass after weanIng In the fall or be given gi some succulent feed fee such as silage Is advisable to provide them with wInter winter wIn wIn- ter pasturage such as wheat oats rye ro or barley when s soil n and climatic conditions con con- permIt |