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Cattle drives in the United States
Cattle drives were a major economic activity in the 19th-century American West, particularly between 1866 and 1886, when 20 million cattle were herded from Texas to railheads in Kansas, for shipments to stockyards in Chicago and points east. The long distances covered, the need for periodic rests by riders and animals, and the establishment of railheads led to the development of "cow towns" across the frontier.
Because of extensive treatment of cattle drives in fiction and film, the cowboy became the worldwide iconic image of the American. Cattle drives still occur in the American West.〔Jimmy M. Skaggs, ''The Cattle-Trailing Industry: Between Supply and Demand, 1866–1890'' (University Press of Kansas, 1973)〕
==Movement of cattle==
Cattle drives had to strike a balance between speed and the weight of the cattle. While cattle could be driven as far as in a single day, they would lose so much weight that they would be hard to sell when they reached the end of the trail. Usually they were taken shorter distances each day, allowed periods to rest and graze both at midday and at night.〔Malone, pp. 46–47〕 On average, a herd could maintain a healthy weight moving about per day. Such a pace meant that it would take as long as two months to travel from a home ranch to a railhead. The Chisholm Trail, for example, was long.〔Malone, p. 52〕
On average, a single herd of cattle on a long drive (for example, Texas to Kansas railheads) numbered about 3,000 head. To herd the cattle, a crew of at least 10 cowboys was needed, with three horses per cowboy. Cowboys worked in shifts to watch the cattle 24 hours a day, herding them in the proper direction in the daytime and watching them at night to prevent stampedes and deter theft. The crew also included a cook, who drove a chuck wagon, usually pulled by oxen, and a horse wrangler to take charge of the remuda, or spare horses. The wrangler on a cattle drive was often a very young cowboy or one of lower social status, but the cook was a particularly well-respected member of the crew, as not only was he in charge of the food, he also was in charge of medical supplies and had a working knowledge of practical medicine.〔Malone, pp. 48–50〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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