90 JUDGING CATTLE 



of the typical dair}^ cow in miniature is the most desirable. 

 The long face, the thin neck, light shoulder, sharp withers, 

 deep chest, large capacious body, wide, long and thin rump, 

 thin thighs, mellow hide of red color and soft hair should all 

 be in evidence. The folds of skin in the udder regions should 

 be loose and pliable. The teats should not be bunched 

 together but wide apart and evenly placed. It is desirable 

 to have the navel of such size that it may be easil^^ noticed, 

 and the form in every part should have the open and relaxed 

 condition referred to in discussing developed cows. The 

 bull calf differs in no marked degree from the heifer calf 

 until it approaches the age of one year when the .sex char- 

 acteristics have developed to a noticeable extent. 



V. OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE. 

 ABERDEEN ANGUS CATTLE, 



c 



SCALE OF POINTS ADOPTED BY AMERICAN g 



ABERDEEN ANGUS ASSOCIATION — BULL. (J 



Color — Black. White is objectionable, except on the underline 

 behind the navel, and there only to a moderate extent ; a 

 white cod is most undesirable 3 



Head — Forehead broad ; face slightly prominent, and tapering 

 toward the nose ; muzzle fine ; nostrils wide and open ; dis- 

 tance from eyes to nostrils of moderate length ; eyes mild, 

 full and expressive, indicative of good disposition ; ears of 

 good medium size ; well set and well covered with hair ; 

 poll well defined, and without any appearance of horns or 

 scurs ; jaws clean 10 



Throat — Clean, without any development of loose flesh under- 

 neath 3 



Neck — Of medium length, muscular, with moderate crest 

 (which increases with age), spreading out to meet the 

 shoulders, with full neck vein 3 



Shoulders — Moderately oblique, well covered on the blades 

 and top ; with vertebra or backbone sli>;htly above the scapula 

 or shoulder blades, which should be moderately broad 6 



Chest --Wide and deep , also round and full just back of elbows 10 



Brisket^ Deep and moderately projecting from between the 

 legs, and proportionately covered with flesh and fat 4 



Ribs — Well sprung from the backbone, arched and deep, neatly 

 joined to the crops and loins 8 



Back — Broad and straight from crops to hooks ; loins strong ; 

 hook bones moderate in width, not prominent and well 

 covered ; rumps long, full, level and rounded neatly into 

 hind quarters 10 



