22 



(19.) The Chine the space between the crops and back should be 

 round, and so full as to leave no hollow behind the shoulder. 

 " Nothing can compensate for a deficiency in this respect. It 

 takes away substance from one of the very prime parts." On 

 the top the chine should be on a level with, and run well into, 

 the back. Value, 55 marks. 



(20.) The Fore-ribs should be round (hooped), deep and capacious 

 throughout, running down wide and deep to give plenty of room 

 for the heart and lungs. They should especially stand well out 

 behind the shoulder. A bull with bad fore-ribs and a narrow, 

 contracted chest, hollow behind the shoulder, should be set 

 aside, whatever other good qualities he may possess. " There 

 must be ample room for the heart to beat and the lungs to play, 

 otherwise sufficient blood for the purposes of nutriment and 

 strength will not be circulated, nor will it undergo the vital 

 change which is essential to the proper discharge of every func- 

 tion." Deficient in this respect he is literally a " bad-hearted" 

 animal, and his stock will lack vigour of constitution, and be 

 liable to succumb to disease. Value, 40 marks. 



(21.) The Fore-flank should be deep, and well-developed, and should 

 run full and evenly into the shoulder. Value, 35 marks. 



In the second sub-division of Form Middle there are 5 points, 

 which may be described as follows : 



(22.) The Back should be straight and broad, and on the same level 

 as the chine and loin. It should be well covered with flesh, and 

 should run full and wide into the loin. Value, 25 marks. 



(23.) The Back-ribs should spring roundly in an arch from the back, 

 and run well back towards the hind-quarters, so as to leave little 

 space between the ribs and the hips or hooks, i.e. well ribbed 

 home (a most essential point), while the two or three last ribs 

 should be broad, arching, and well let down. Value, 40 marks. 



(24.) The Belly should neither be tucked up, nor too low in the 

 middle, that is, pot-bellied, but roomy and fairly let down, giving 

 space for a capacious paunch. There should be room for ample 

 materials to keep up the necessary supply of blood. Value, 15 

 marks. 



(25.) The Loin should be full, long, level, broad, and well covered 

 with flesh. When properly developed, it should appear to extend 

 far along the back. It is a prime part of the carcase, besides 

 giving additional strength to the animal ; and in moderately fat 

 animals at least, it is one of the points by which a purchaser is 

 guided in judging as to their condition. Value, 45 marks. 



(26.) The Flank should be full, swelling, low, and deep. This is, too, 

 one of the chief points noticed by the buyer in judging as to 



