TYPES AND MARKET CLASSES OF LIVE STOCK 405 



to lend fullness and strength, but not so much as to give an 

 appearance of heaviness or coarseness. The upper border of 

 the neck should be fine along its entire length. Ewe necks are 

 very unattractive and undesirable. The neck should blend 

 nicely with the shoulders. The shape and carriage of the head 

 and neck have much to do with making the animal a real car- 

 riage horse, or a plain, inferior sort. Without a high-class 

 front, no horse can qualify as a heavy-harness horse of superior 

 type. 



Shoulders. Long, snugly laid shoulders, that have a de- 

 cided slope and are well muscled, are wanted. The withers 

 should be well set up and should show refinement. 



Chest. The chest should be moderately wide and very 

 deep. The breast should be carried out prominently, and be 

 rather muscular. 



Middle. The middle of the horse should be round, full 

 made, short on top, and long below. This calls for long, well- 

 arched ribs. The back, and especially the loin, should be thickly 

 muscled and short, giving strength and a smooth, finished ap- 

 pearance. Depth of flank is essential, for the sake of appear- 

 ance and keeping qualities. 



Hips. The hips should be smooth. Prominent hips in 

 the carriage horse are decidedly faulty, because they detract 

 from the smoothness of form which is so much desired. 



Croup. A long, level, fairly broad, well-muscled, and smooth- 

 ly turned croup is the most attractive and the best indication 

 of strength. A short, steep croup, commonly designated a 

 "goose rump," is very objectionable. The tail should be at- 

 tached high and carried out from the quarters. Carriage horses 

 usually have the tail docked and set. 



Thighs and quarters. Full, muscular development of 

 thighs, quarters, and gaskins gives the desired plumpness of 

 form and necessary strength. 



Legs. Superior quality of bone, associated with sub- 

 stance, should be evident in the cannons. The arm should be 

 very muscular. The forearm should be muscular and long. 

 The knee must be wide both ways, deep, and flat across the 

 front. It should be clearly defined in all its lines, which means 

 an absence of meatiness. The hocks should be wide from front 

 to rear, broad across the front from side to side, and deep from 

 top to bottom. The point of the hock should be prominent, 

 and the rear edge of the joint below the point should be straight, 



