Live Stock. 91 



be slaughtered with most advantage, while rather lean. It 

 is not, however, so much the extent of fat, as the want of a 

 sufficient quantity of lean flesh, of which the consumer com- 

 plains ; for it cannot be doubted, that the lean flesh of a fat 

 animal, is superior in quality, and contains more nourish- 

 ment, than any other meat( IO ). 



Here it may be proper to mention that indication of a ten- 

 dency to fatten, which is technically called handling well. 

 The graziers and butchers in various parts of the kingdom, 

 had recourse to the hand, and the feeling of the skin, or cel- 

 lular membrane, for ascertaining a disposition to fatten ( Io1 ); 

 but since Bakewell directed the public attention so much to 

 breeding, that practice has become more generally known. 

 Handling cannot easily be defined, and can only be learnt 

 by experience. The skin and flesh of cattle, when handled, 

 should feel soft to the touch, somewhat resembling those of a 

 mole, but with a little more resistance to the finger. A soft 

 and* mellow skin must be more pliable, and more easily 

 stretched out, to receive any extraordinary quantity of fat 

 and muscle, than a thick or tough one. The rigid-skinned 

 animal, must therefore always be the most difficult to fatten. 

 In a good sheep, the skin is not only soft and mellow, but 

 in some degree elastic. Neither cattle nor sheep can be 

 reckoned good, whatever their shapes may be, unless they are 

 first-rate handlers ( ' 2 ). 



The improved short-horned breed, besides their mellow- 

 ness of skin, are likewise distinguished by softness and sil- 

 kiness of hair. Too great a length, however, ought not to 

 be aimed at, since it is not easy, in that case, to preserve a 

 due proportion in the appearance of the animal, without 

 which it cannot be considered perfect ( lo3 ). 



9. Lightness of offal. It is also of much importance, 

 that an animal solely bred for the shambles, should have, 

 (consistently with the health of the animal), as little offal, 

 or parts of inferior value as possible, and consequently a 

 greater proportion of meat applicable as food for man ( I04 ). 



10. Milking properties. It cannot be doubted, in regard 

 to cattle, that the production of milk, is an object of pecu- 

 liar importance; and in the more populous districts, must 

 be considered as even indispensable. It is most desirable 

 therefore, to have a breed, which, when young, produces 

 milk in great perfection and abundance, and when they get 

 old, are easily fattened. These advantages are possessed, 

 in uii eminent degree, by the Herefordshire, the Ayrshire, 



