'9 



Here the disagreement is supposed to occur in the Sub-division of 

 " General Quality." Under the point system a very few minutes is 

 quite sufficient to settle the matter, for when the points are taken 

 separately, the question as to which animal is best in the point under 

 consideration is no sooner raised than it is decided it being next to 

 impossible for any disagreement to continue with respect to a single 

 point , and when the values of the several points in the Sub-division 

 are -set down in the Award Paper for the four or five different animals 

 in the class, and the totals summed up, the thing is settled, and the 

 disagreement at an end. 



IV. DESCRIPTION OF POINTS. 



The Points of a Shorthorn Bull may be described under the three 

 divisions of " Size," " Quality," and " Form," and as follows : 



I. SIZE. 



(i). Size. The preferable size is a medium one approaching to 

 large, as extra large animals are, as a rule, less hardy, and require 

 proportionately more and better food. Value 30 marks. 



II. QUALITY. 



Quality may be described as certain external properties, which may 

 be seen and felt, indicative of high breeding, a disposition to early ma- 

 turity, and of having the frame especially in the prime parts covered 

 with valuable meat, and the fat evenly distributed throughout the whole 

 carcase. 



Of Quality there are two subdivisions : i General Quality, and 2 

 Head ; while in the former subdivision there are 6 points, namely : 



(2.) General Style, Carriage, and Vigour. General style and car- 

 riage is that indescribable beauty and elegance of form, character, 

 and carriage in an animal, which is seen at a glance, and which 

 denotes purity of blood and high breeding ; value, 40 marks. 

 Vigour is indicated by width of forehead, well-developed neck 

 and horns, roundness and capacity of barrel, and general robust 

 and muscular appearance ; value, 20 marks. 



(3.) The Bone, as shewn in that of the leg under the knee, should be 

 fine, but not so fine as to indicate weakness of constitution. 

 Coarseness of bone is incompatible with " Quality." The 

 reason for this is plain. In coarse, large-boned animals, a great 

 proportion of the nutriment in the food goes to making and 

 supporting bone, which in the finer-boned beast makes meat. 

 Value, 20 marks. 



