THIRD ANNUAL YEAR BOOK— PART VI. 311 



The forehead should be full, broad and high so as to show intelli- 

 gence. 



The mouth should be large and the muscles of the jaws well devel- 

 oped so as to indicate a good food grinding apparatus. 



The eyes should be full, bright and clear because this indicates great 

 vitality and vigor, two of the most important qualities. 



The neck should be short, thick and set firmly on the shoulders be- 

 cause this indicates a short, thick set body and a tendency to lay on flesh. 



The shoulders should be compact and well covered with flesh so as 

 to give smoothness of form and flesh on fore quarters. 



Strong, stright and wide-apart forelegs are wanted to give a good 

 foundation for the fore quarters. Legs should be short because they are 

 not worth much and anyhow short legs are stronger than long ones. The 

 chest should be wide, deep and thick through the heart so as to give 

 plenty of room for the most important organs of the body, namely, the 

 heart and lungs. The brisket should be deep and moderately projecting 

 and breast wide because they go with a well formed chest. 



The girth of the animal should be large because this indicates a good 

 chest. The crops or that portion just behind the withers, should be full 

 because this is one of the valuable meat portions. 



The back must be short, straight and broad. Short because a short 

 backed animal is an early maturing one. Broad so as to give room for 

 lots of flesh, ^iraight so as to give good support. 



Ribs should be well sprung and arched in order to give plenty of room 

 for the digestive organs. It is a well founded fact that a large, deep 

 chest and a capacious stomach are good indications that an animal has 

 the capacity to utilize large quantities of food and make rapid progress 

 in fattening. The ribs should be well covered with flesh because this is 

 a good indication that the animal fattens well. 



Wide hips are wanted because wide hips go with a broad loin and 

 the loin is the most costly portion of the beef. Loin should be full and 

 thick for the same reason. 



The rump should be long, level and wide so as to give plenty of room 

 for rump steak. The thighs ought to be full and well fleshed in order 

 to yield plenty of good round steak. 



The flanks should be full, low and thick, because if they are the 

 thighs will generally be full and well fleshed. 



The hind legs should be short and straight so as to give good foun- 

 dation for hind quarters. The tail should have a smooth base, fine bone, 

 and a fine hair switch. Smooth base so there will be no fear of having 

 lumpy patches of fat' gathered there. This is very objectionable because 

 it spoils the looks of the steer and looks go a long way in affecting the 

 sale of an animal. Fine bone in the tail indicates that the animal is fine 

 boned. 



Then, after all this, we want an animal that has some life in it. One 

 that will always be there ready to eat. And one that is not wild. Because 



