142 BOARD OF AGRICULTURE. 



The Chesl — broad, round, find deep ; its floor running well back of the 

 elbows, which, with a springing fore-rib, gives great interior capacity to this 

 all important portion of the body, 14 



The Brisket — ivhen injlesh, largely developed, descending low between 

 the legs, and deep, by covering the anterior ];ortion of the sternum, or 

 breast bone, but never interfering with the action of the animal when in 

 working condition, 4 



The Shoiilder — lying snugly and closely in towards the top and spread- 

 ing towards tiio points ; the bkde sloping somewhat back, and running 

 pretty well up into the withers, which by rising a very trifle above the level 

 line of the back, gives to the ox a very upstanding, and beautiful fore-end. 

 The whole shoulder well clothed with muscle, 3 



The Crops— iWliug all up evenly behind the shoulders, and blending them 

 smoothly w th the muscles of the back, 3 



The Back, loin and hips, should be broad, wide and level, 8 



The Rumps should lie nearly, or quite level with the back, and their 

 covering should be abundan*, mellow, loose, and freely moving under the 

 hand, thus showing great aplitu le to fatten, 4 



The Pelvis — roomy ; indicated by wide hips, as already mentioned, and 

 the space between the rumps, which should stand well apart, giving a gen- 

 era! breath to the posterior portion of the animal, 3 



The Twist, broad and full, extending well down on each side of the 

 thigh, with corresponding width — a broad twist is a good indication of a 

 butclier's animal, 5 



The Hind Qiuuiers — large and thoroughly developed in the upper and 

 more valuable portions, as beef. The thigh gradually tapering to the hock 

 but muscular, , 6 



The Carcass— round throughout; full and capacious, with the under hne 

 of the belly 1 vel, or nearly so, 3 



The Flank full and wide, 3 



The Lei^s — straight, upright ; firmly placed to support the superincum- 

 bent weight; a strong back sinew, but by no means a large, coarse, cannon 

 bone, 3 



The Plates of the belly strong, and thus preser\'ing nearly a straight 

 under line, 3 



The Tail — large and full at its point of attachment, but fine in its cord, 2 



The Carriage — prompt, resolute, and cheerful; and in the ox, gay and 

 hvcly, 3 



The Hair — thick, close and furry, and if accompanied with a long growth, 

 and a disposition to curl moderately, is more in estimation, but that which 

 has a harsh and wiry feel is objectionable, 3 



The Udder should be such as will aflbrd the best promise of cajiacity and 

 product, 2 



Color — Reds or rich browns, oftentimes very dark, with a white or 

 «' brockled" fece, are now the colors, and marking of the Herefords, though 

 gray Herefords or cream-colored, are not uncommon, 1 



Quality — On this the thriftiness, the feeding properties, and the value of 



