THE SELECTION OF ANIMALS 31 



locks of hair between the thumb and two forefingers. 

 The greater the degree of electricity in the first instance, 

 of ready vibration in the second, of softness and easy 

 lifting up in the third, and of soft and velvety feeling in 

 the fourth, the stronger relatively are the indications of 

 good digestion and assimilation. These modes of judg- 

 ing of digestive qualities, in the very nature of things, do 

 not apply equally to the different classes of animals be- 

 cause of the different physical conformation and furnis^ - 

 ings. They apply most perfectly to cattle. 



In beef cattle the chief indications of quality are: (i) 

 Certain requisites of form essential to a high order of beef 

 production (see p. 138) ; (2) good handling qualities, and 

 (3) a quiet disposition. 



In dairy cattle the chief indications of quality include : 

 (i) Certain requisites of form essential to milk production 

 of a high order (see p. 142) ; (2) good handling qualities 

 though not so necessarily marked as in beef animals; (3) 

 indications of sufficient nerve power (see p. 146), and (4) 

 good development of the lacteal system (see p. 145). 



In sheep the more important indications of quality are : 

 (i) Certain requisites of form essential to making good 

 mutton freely (see p. 151), and (2) good handling qualities, 

 including a pinkish color of the skin and lustrous wool, 

 plentiful in supply for the breed and possessed of an 

 abundance of yolk (see p. 152). The handling is ascer- 

 tained chiefly through the covering of the essential parts, 

 the elasticity of the flesh and readiness of vibration in t\\2 

 skin under general lateral pressure over the ribs. 



In swine the more important indications of quality 

 include: (i) Certain requisites of form essential to the 

 production of a large quantity of meat of the kind desired 

 on the more valuable parts (see p. 153) ; (2) good hand- 

 ling qualities, and (3) a quiet disposition. Handling in 

 swine as an indication of quality relates chiefly to the 

 hair, but does not overlook the skin so apparent to the 

 eye (see p. 154). 



