CHAPTER XVIII. 



WHAT CONSTITUTES A GOOD ANIMAL? 



IT should be the object of every breeder to rear as good cattle 

 as he can; that is, as perfect in their various points as their 

 natures will permit, for the uses required of them ; and this per- 

 fection of points gives the most profit in flesh, labor, and milk, 

 according to the development of the various parts of the animal 

 in its anatomy, and their general making up. 



There are certain parts of the animal, economically, of little 

 value, but indispensable to its life and welfare, as the head, ears, 

 horns and bones. If these are too large, or ill-shaped, they 

 detract from the value of the carcass by giving more offal than 

 is necessary, and render the animal less profitable in feeding, as 

 it costs a greater proportionate expenditure of food to make this 

 offal, than it does to make either flesh or milk. Cattle having 

 an undue share of bone, we call coarse, and all coarseness is bad, 

 as such animals are gross feeders in proportion to their actual 

 weight. A big-headed, narrow-chested, flat-ribbed, hollow- 

 backed, narrow-hipped, and droop-tailed ox, is a poor worker, 

 and such a cow, if she be not a poor milker, is seldom a profit- 

 able one, for both ox and cow are huge feeders. The ox has no 

 room in his narrow chest for full lungs to play. Therefore he is 

 short winded. His flat ribs and narrow hips allow him but a 

 small development of muscular power. His strength is therefore 



