82 SCALE OF POINTS. 



Points. Counts. 



7. Brisket. Deep and moderately projecting from be- 



tween the legs, and proportionately covered with 

 flesh and fat 4 



8. Ribs. Well sprung from the backbone, arched and 



deep, neatly joined to the crops and loins 8 



9. Back. Broad and straight from crops to hooks ; loins, 



strong; hook bones, moderate in width, not promi- 

 nent, and well covered ; rumps, long, full, level, and 

 rounded neatly into hindquarters 10 



10. Hindquarters. Deep and full; thighs, thick and mus- 



cular, and in proportion to hindquarters; twist, 

 filled out well into its "seam," so as to form an 

 even, wide plain between the thighs 8 



11. Tail. Fine, coming neatly out of the body on a line 



with the back and hanging at right angles to it__ 3 



12. Underline. Straight as nearly as possible; flank, 



deep and full 4 



13. Legs. Short, straight and squarely placed; hind legs 



slightly inclined forward below the hocks; fore- 

 arm, muscular; bones, fine and clean 4 



14. Flesh. Even and without patchiness 4 



15. Skin. Of moderate thickness and mellow touch, 



abundantly covered with thick, soft hair. (Much 

 of the thriftiness, feeding properties and value of 

 the animal depend upon this quality, which is of 

 great weight in the graziers and butcher's judg- 

 ment. A good "touch" will compensate for some 

 deficiencies of form. Nothing can compensate for 

 a skin hard and stiff. In raising the skin from the 

 body it should have a substantial, soft, flexible feel- 

 ing, and when beneath the outspread hand it should 

 move easily, as though resting on a soft, cellular 

 substance, which, however, becomes firmer as the 

 animal ripens. A thin, papery skin is objection- 

 able, especially in a cold climate) 10 



16. General Appearance. Elegant, well bred and mas- 



culine; the walk square, the step quick, and the 

 head up 10 



Perfection - 100 



