106 DEVON CHARACTERISTICS. 



Withers. Fine, shoulder flat, sloping and well covered. 



Ribs. Well sprung from the backbone, nicely arched, deep 

 and finely developed. 



Back. Straight and level from the withers to the setting 

 on of the tail, loins broad and full, hips of medium width and 

 on a level with the back. 



Rumps. Moderately long and level. 



Hindquarters. Deep, thick and square. 



Udder. Not fleshy, coming well forward in line with the 

 belly and well up behind; teats moderately large and square- 

 ly placed. 



Tail. Thick at the root and tapering, with a brush of strong 

 hair reaching the hocks and hanging at right angles with 

 the back. 



Underline. As nearly as possible parallel with the top. 



Legs. Straight, squarely placed, when viewed from behind, 

 not to cross or sweep when walking. 



Skin. Moderately thick and mellow, covered with an abun- 

 dant coat of rich mossy hair of a red color; white about the 

 udder is admissible, but it should not extend beyond the 

 navel forward, on the outside of flanks or any other part of 

 the limbs or body. 



In actual work in the show ring considerable stress should 

 be laid on milking qualities; for the only claim the Devon 

 has to recognition is as a dual-purpose breed, for in beef 

 making capacity there are other breeds so manifestly superior 

 that no one would breed Devons for beef alone. For this 

 reason indications of milking properties should be carefully 

 heeded, and while endeavoring to secure a smooth, well pro- 

 portioned beef form, a fair sized udder, and large tortuous 

 milk veins should be looked for, and considered in judging 

 or selecting cows. 



