STRUCTUllE OF THE OX. 623 



rv. Analysing the Head. 



The second cut representing a section Df the head of an ox, reveals a 

 portion of the upper jaw, showing the mohirs, or grinding teeth. 



Explanation. — ^ — Molars or grinders. B — Superior maxillary bone 

 and its paUitine process. C — Cells of the palatine bone. D — Anterior 

 maxillary bone, destitute of incisor teeth. 



The frontal bones shown at 6 in the skeleton of the ox, extend from 

 the nose to the superior ridge of the skull, presenting a flat, irregular sur- 

 face, quite bare of fleshy or muscu- 

 lar covering. The ox has the same 

 division in the center of the frontal 

 sinuses as the horse , but the divis- 

 ion between the nostrils is not per- 

 fect. There is a continuous cavity 

 from the muzzle to the horn. In 

 polled or horned cattle the frontal 

 bones reach from the nasal bones to section of head of ox. 



the parietal ridge, but since thcreareno horns, these bones become narrower 

 towards the poll. In cattle the temporal bones are small, but deep in the 

 temporal fossa and have no squamous structure. The occipital bone has 

 little importance by comparison with its use in the horse. The sphcmoid 

 and ethmoid bones relatively occupy the same position in the two ani- 

 mals. A comparison of the skeletons of the horse and ox, will fuliy 

 illustrate this. 



V. External Parts of a Fat Ox. 



As beef is a universal article of food, the value of a very large pro- 

 portion of the cattle reared is determined by their capacity to develop 

 juicy, palatable meat. The illustration on the next page shows a Short- 

 Horn ox in prime condition, and the accompanying explanation points out 

 the several i)arts of the animal with reference, mainly, to their qualities 

 and use as Ixu^f. 



Where the choice Beef lies. — The prime parts of the ox, as shown in 

 the cut, lie from N to i?, and from i? to S, and back to N. Between 

 P, Q and V arc the best pieces. The second best are between M, S, T^ 

 F, W and K. Between S and U are valuable pieces for smoked or 

 dried meat. The ribs between M and S ; the flanks F, W, and thence 

 to the brisket TT are good corning pieces. The quarters of such an ox 

 will dress sixty-five per cent, of his gross weight. The loin above P 

 and from thence to the top of the shoulder above N will give superior 

 steak and roasting pieces. The shoulder-point or neck vein l)ack of 2 

 and thigh at 8 make the best smoking-pieces. The plates IF will mak^ 



