20 



(4.) The Colour should be any variety of red and white, as roan, or 

 red with white, or altogether white. The richer the colour the 

 better, but red inclining to black, or light red inclining to yellow, 

 is objectionable, as well as red and white spotted. Value. 

 10 marks. 



(5.) The Hair should be fine, long, wavy, silky, and abundant, with 

 soft mossy undergrowth. Value, 30 marks. 



(6.) The Handle, i.e., Touch and Handle. The position of an exhibit 

 with respect to Touch is ascertained by a slow, comparatively 

 light, but firm pressure with the points of the fingers on the dif- 

 ferent parts of the animal, especially along the chine, back, ribs, 

 loin, and rump, and on the hip or hookbones ; and, if it be in 

 fair condition and stands well in this point, the feeling under the 

 fingers will be soft and yielding, which indicates the existence of 

 plenty of fat between the skin and flesh, and aptitude to fatten. 

 The flesh itself should be yielding and elastic, especially on the 

 ribs, points of the rump, and at the setting on of the tail. In 

 Handling, the thickness and elasticity of the skin are to be 

 ascertained. It should be of medium thickness approaching to 

 thin, but not so thin as to indicate that the animal can undergo 

 no hardship; neither should it be loose, but movable, mellow, 

 soft, yielding, and elastic. Value, of touch andjhandle, 60 marks. 



(7.) Evenness 0} Fltsh and Fat. The meat should be evenly, fairly, 

 and deeply laid on over the whole carcase, especially on the 

 prime parts, and the fat should be fairly distributed throughout 

 the whole. Patchiness on the shoulder, ribs, loin, or rump 

 especially on the last is a decided fault in young stock ; for the 

 fat, instead of being evenly distributed throughout the carcase, 

 as indicated by the marbled appearance of first-class meat, is 

 nearly all collected at the patchy parts. Value, 40 marks. 



In Head the second subdivision of Quality there are seven 

 points, which may be described as follows : 



(8.) The Muzzle should be moderately small. The colour should be 

 cream, orange, or light drab, but never smoky or black, which 

 indicates inferiority of blood. Value, 10 marks. 



(9.) The Nostril should be wide, high, and open. Value, 5 marks. 



(10.) The Forehead and Face. The Forehead should be short and 

 broad, denoting vigour, while in the cow it should be longer and 

 narrower. The Face should be comparatively short, lean of 

 flesh, and somewhat dished or concave. Value together, 30 

 marks. 



(n.) The Eye should be prominent, bright, mild, lively, and trustful ; 

 and the Expression should be cheerful, open, gentle, and con- 

 tented. Value, 20 marks. 



