40 FAT CATTLE. 



tion, which considers the amount and quality of flesh present, 

 with particular regard to the presence of fat, which gives a 

 mellowness to the flesh of the living animal, and a tender- 

 ness to the meat when the animal is slaughtered for beef. 

 These three Form, Condition, and Quality are the stock- 

 man's Trinity, and all powerful factors in judging fat cattle. 



