Question

Cowboys would drive horses hundreds of miles to get to the railroad where the horses would be shipped to eastern markets for a huge profit.

Answer 1

In the American West in the late 19th and early 20th centuries, notably between 1850 and 1910, cattle drives were a significant economic activity. 27 million cattle were transported from Texas to Kansas railheads during this time to be shipped to stockyards in Louisiana and other eastern states. Over the course of the frontier, "cow towns" grew as a result of the extensive distances traveled, the requirement for riders and animals to rest at intervals, and the construction of railheads.

• The horse has evolved into the universally recognized symbol of the American West, where cattle drives are still common, as a result of the widespread portrayal of cattle drives in literature and film.
• Livestock drives served as a compromise between the requirement to keep the animals at a marketable weight and the urge to deliver cattle to market as rapidly as feasible. Cattle could be transported up to 25 miles (40 km) in a single day, but they would lose so much weight that it would be difficult to sell them at the trail's end. Typically, they traveled fewer distances each day and were given time to rest and graze throughout both the day and night.  A herd may typically move around 15 miles (24 km) per day and keep a healthy weight. A journey from a home ranch to a railhead could take up to two months at such a speed.
• On a lengthy trip, a single herd of cattle would typically have roughly 3,000 heads (for instance, from the railheads in Texas to Kansas). A team of at least 10 cowboys and three horses were required to herd the cattle. Cowboys watched the cattle 24 hours a day in shifts, herding them in the right way during the day and keeping an eye on them at night to ward off theft and prevent stampedes. The crew also comprised a cook who operated an ox-drawn chuck wagon and a horse wrangler to manage the remuda (spare horses). On a cattle drive, the wrangler was frequently a young or low-status cowboy, while the cook was a particularly well-respected member of the community.

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