6O THE STUDY OF BREEDS. 



(5) Shoulders Same as for cows 6 



(6) Chest Same as for cows ..... 10 



(7) Brisket Same as for cows . . . . .4 



(8) Ribs Same as for cows ..... 8 



(9) Back Same as for cows 10 



(10) Hindquarters Same as for cows ... 8 



(n) Tail Same as for cows ...... 3 



(12) Underline Same as for cows .... 4 



(13) Legs Same as for cows 4 



(14) Flesh Same as for cows 4 



(15) Skin Same as for cows . . . . . .10 



(16) General Appearance Same as for cows, but sub- 

 stitute masculine for feminine 10 



Perfection 100 



II. The following additional points are sub- 

 mitted : 



(1) Head, not large, clean cut, handsome and well set on, 

 and finer in the female. 



(2) Muzzle, black in color. 



(3) Cheeks, not heavy, but probably deeper than in some 

 breeds. 



(4) Body, fairly long, broad, deep, cylindrical, well 

 rounded at the angles and evenly covered with smooth flesh. 



(5) Breast, full, wide and deep and brisket broad. 



(6) Forearm, broad and plump and tapering gracefully to 

 the knee. 



(7) Crops, full and level with the shoulder. 



(8) Hind flanks, full, deep and thick. 



(9) Buttock, moderately broad and slightly rounded at 

 the sides. 



(10) Milk veins, distinctly traced, 

 (n) Hoofs, semi-circular. 



(12) Skin, stronger in the male than the female. 



(13) The hair in the best animals has two growths, or 

 lengths, the under one being short, thick and downy. 



III. Color The color most in favor is black 

 without any variation. 



(1) A shade of brown is not rejected, nor is some white 

 about the udder, but white above the underline or on the legs 

 will exclude from registry. 



(2) Red or brindled is also inadmissible. 



(3) Formerly they embraced a great variety of colors, as 

 brindle, red, brown, silver colored yellow, and dark red and 

 black stripes alternating. 



