23 



the condition of cattle, and ought, for this and other reasons, 

 to be cultivated. Value, 45 marks. 



In the third subdivision of Form the Hind-quarter there are 

 seven points, which may be described as follows : 



(27.) The Hip or Hook the width measuring from the crown of one 

 hip bone to that of the other should be comparatively wide, 

 but not protruding, nor too large. It should be on a level with 

 the Loin and Rump. The hip bones should be well covered, 

 and feel comparatively soft to the touch. Value, 1 5 marks. 



(28.) The Rumps the length from the crown of the hip to the point 

 of the true rump, and the width across behind from point to 

 point should be long and wide, square, and level on the top, 

 with the space between the hip and the tail and the points 

 of the rumps well filled up with flesh and fat, without patchi- 

 ness or gaudiness. A wide, long level, well filled-up rump, and 

 a good handle at the tail and haunch, are sure indications that 

 the animal is of the right sort ; and these points are also of 

 importance through the meat on them being all of the primest 

 quality. Value, 50 marks. 



(29.) The Tail and Set on. The Tail should be set symmetrically on 

 a level with the rump, loin, and back. It should be strong and 

 broad at the root, but rapidly tapering to fine and round at the 

 brush. It should, when not raised, fit neatly in between the 

 points of the rump bones. It should neither rise at the root, 

 with a cock or curve, above the level of the rump, nor should it 

 run far up the rump, nor droop, i.e., it should he set square on. 

 Value, 25 marks. 



(30.) The Quarter the length and width below the rump and above 

 the thigh should be wide, level, and square. It should come 

 down straight and full to the thigh, but it should not be lairy 

 nor rounded like that of a horse, which is a sure sign of coarse- 

 ness. Value, 30 marks. 



(31.) The Thi*h should be broad, strong, short, and well developed. 



Value, 20 marks. 

 The Twist the filling up between the thighs should be full 



broad, well filled, making the thighs meet low down. Value, 40 



marks. 

 (33.) The Testts should be well developed. Value, 10 marks. 



In the fourth subdivision of Form, Legs, &*c., there are 3 points 

 which may be described as follows : 



(34.) The Knee and Gambril. The (fore) Knee should be broad in 

 front, clean, and well developed. The gambril (or hock) should 

 be long, broad, clean, muscular, and nearly straight to the ground. 

 Value of both, 15 marks. 



