Live Stock Properties to be regarded in Shtrpe. 609 



JB.7/W ;-//&amp;gt; , nature of fit fit &amp;gt; fattening property t milk&amp;gt;bi*tf t aptitude for laboured what may 

 be termed the quality of the breed, or, in the language of the art, blood, 



In refpcct to the firft, the ideas or opinions of breeders have differed very mate 

 rially ; but it is obvious, that there can only be one true or perfect form, which 

 muft be that which approaches theneareft toexactnefs in the fhape and proportion 

 of the different parts. Whenever this is met with, t indicates the true form, and 

 is that which ought to be aimed at by the breeder, whatever the nature or breed o 

 the animal may be. 



In this view, a perfectly formed animal fhould have an exact proportion and 

 confiftency in all the different parts ; the head neat and compactly formed, but: 

 neither too large, or of too great a length; the eyes bright and prominent; the 

 neck not of too great length, but fomevvhat thin, gradually narrowing from the 

 breaft towards the head, to which it mould be neatly attached; thecheft round, wide, 

 full, and of deep girth ; the length of the legs well proportioned to the fize; thc^ 

 fore ones ftraightand clean, the hind ones forming an angle at the hock, fo as to 

 ftand well under the loins ; the diftance between the feet in the different extremities 

 equal j the feet round and even; the hoofs ftraight j the back and loins ftraight 

 and broad ; the belly firm and capacious ; the quarters deep, full, and well flemed 

 downwards. 



It is, however, difficult to convey any very correct: idea of fliape by words ; 

 but that which comes up in fome meafure to this ftandard would ft ? em to con- 

 ftitutethat &quot;utility of form&quot; which has been the great object of modern breeders. 

 And it is probable that fuch a form is beft calculated for the chief object of the 

 farmer, which is that of receiving and fupporting flefh in the practice of fattening ; 

 as, where animals much exceed or fall fhort of fuch correct proportions of parts, 

 there muft be inconvenience or difad vantage, either in their being weak and lefs 

 difpofed to fatten, of courfe requiring more food and a greater length of time for 

 accomplilhing thebufinefs, or in their being deficient in the general weight and 

 value of the meat, from their not fattening fufficiently on the beft parts. In has 

 been obferved to have been the conftant principle of a moft intelligent breeder,* 

 to procure fuch animals, whether of the cattle or fheep kind, as were capable of 

 weighing *&amp;lt; the mod in the moft valuable: joints, * as there is a great difference 



* Mr, Bakewell. 



