236 



POINTS OP EXCELLENCE IN CATTLE. 



2. The Eye—h\\\, mild, and cheerful in its ex- 

 pression. 



1. The Eiir — of medinm size. 



2. The Horns — light and tapering, long and 

 spreading, with an outward and upward turn, givin; 

 a gay and lofty espressi(fn to the whole head. 



2. The JYeck — of a medium length, full in its 

 junction with the shoulders, spreading well over the 

 shoulder points, and tapering finely to the head. 



14. The C/ies«— broad, round, and deep, its floor 

 running well back of the elbows, which with a .spring- 

 ing fore-rib gives great interior capacity to this all- 

 important portion of the body. 



4 The Brisket — when in flesh largely developed, 

 descending low between the legs, and deep, by cover- 

 ing the anterior portion of the sternum, or breast 

 bone, but never interfering with the action of the 

 animal when in working condition. 



3. The Shoiilder — lying snugly and closely in 

 towards the top, and spreading towards the points; 

 the blade sloping somewhat back and running pretty 

 well tip into the withers, which by rising a very trifle 

 above the level line of the back, gives to the ok a 

 very up-standing and beautiful fore-end; the whole 

 shoulder well clothed with muscle. 



3. The Crojiis — filling all up evenly behind the 

 shoulders, and blending them smoothly in with the 

 muscles of the back. 



8. The Baek, Loin, and Hips — should he broad, 

 wide, and levfl. 



4. The Rumps — should lie nearly or quite level 

 with the back, and their covering should be abun- 

 dant, mellow, loose, and freely moving under the 

 hand, thus showing great aptitude to fatten. 



3. The Pelvis — roomy — indicated by wide hips 

 (as already mentioned) and the space between the 

 rumps, which should stand well apart, giving a gen- 

 eral breadth to the posterior portion of the animal. 



5. The Twist — broad and full, extending well 

 down on each side of the thigh, with coriespoiiding 

 Tvidth — a broad twist is a good indication of a butch- 

 er's animal. 



G. The Hind Quarters — large and thoroughly de- 

 veloped in its upper and more valuable portions, as 

 beef. The thigh gradually tapering to the hock, but 

 muscular. 



3. TJie Carcass — round throughout, full and ca- 

 pacious, with the under line of the belly level, or 

 nearly so. 



3. The Flank— hiU and wide. 



3. The L'-gs — straight, upright, firmly placed to 

 support the superincumbent weight ; a strong back 



sinew, but by no means a large, coarse cannon bone 

 3. The Plates — of the belly strong, and thus pre 

 serving nearly a straight nnder line. 



2. The Tail — ^large and full at its point of attach- 

 ment, but fine in its cord. 



3. Tlie Carriage — prompt, resolute, and cheerful, 

 and in the ox gay and lively. 



3. The Hair — thick, close, and furry, and if accom- 

 panied with a long growth and a disposition to curl 

 moderately, is more in estimation; but that which 

 has a harsh and wiry feel is objectionable. 



2. The Udder — should be such as wUl afford the 

 best promise of capacity and product. 



1. Color. — ^Reds or rich browns, oftentimes vary 

 dark with a white or " brockled " face, are now the 

 colors and marking of the Herefords, though gray 

 Ilerefords or cream-colored are not uncommon. 



AvRsniREs. — Purity of Blood — as traced back 

 to importations of both dam and sire, under such 

 evidence as will satisfy committees. 



4. The Head — as in other breeds small ; the face 

 long and narrow ; the muzzle and nose variable ir 

 color. 



2. The Ei/c — placid and not strikingly large. 



4. The Ear — of full size and of an orange coloi 

 within. 



2. The Hoi'ns — smill, tapering, with an oittwaro 

 and upward turn, and set on wide apart; the faci- 

 somewhat dishing. 



4. The JVcck — of medium length, clean in th« 

 throat, very light throughout, and tapering to thi 

 head. 



6. TVie Shoulders — lying snugly to the body, thii 

 at their top, small at their points, not long in thi 

 blade, nor loaded with muscle. 



12. T7ie Chest — must retain sufficient width an« 

 roundness to ensure constitution; — the lightness o 

 the fore quarter and the " wedge shape " of the anii 

 mal from the hind quarter forward arising more froa 

 a small, flat, and thin shoulder than from any undm 

 narrowness of the chest 



4. The Crops — easily blend in with so thin 

 shoulder, and prevent all hollowness behind. 



4. The Brisket — not overloading the fore end, bui 

 light. 



8. Tlic Back — should be straight and the loi 



lie, the hips rather high and well spread. ^( 



4. The Pelvis — roomy, causing a good breadtl 

 of what is termed the " thurl " or " round-bone," all( 

 between the points of the rumps. 



6. The Cluarlcrs — long, tolerably muscular, ani 

 full in their upper portion, but moulding into thi * 



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