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In 1860,
Texas,
as it had been for many years before, was the chief producer of livestock,
in the Western States. Upon all its widespread ranges were feeding herds
by the thousand, and no other industry approached that of cattle-raising
in importance or extent. The few hundred thousand cattle of Spanish blood
which had been placed there during the state’s life as a Mexican province,
were multiplied until three and a half million head were estimated as
Texas’
belongings. They had been somewhat improved in breed, but were still wiry,
nervous, long-limbed creatures, with slender, branching horns and restless
eyes. They could run like deer, and were almost as wild.
The peculiarly favorable climate
of
Texas gave
the state almost a monopoly of the business. The pastures were green the
year around, and the proximity to market, either at points on the
Mississippi River,
to which herds from the eastern part of the State could easily be driven,
or by water from points on the Gulf, gave a distinct advantage.
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Cattle Round-up in
South Dakota,
1887
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HERE!
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Mexico had in times
past been a valuable consumer, but was now nearly deserted, and the
nearer selling-places were able to handle the supply. The fine,
hair-like "buffalo grass” that covers the prairies for four hundred
miles east of the mountains, and wherever found is as nourishing in
winter as in summer, flourished in abundance, and the mesquite was not
to be despised as a change of diet for the herds.
The outbreak of the
Civil War brought
upon the ranch owners a peculiar embarrassment of riches. With the
Northern market cut off, and Southern business life demoralized, no
disposition could be made of the rapidly increasing herds. Occasional
fugitive sales along the
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