82 THE COMPLETE GRAZIER. BOOK i 



part free from bareness along the front of the shoulder-blade, and from 

 any unnecessary projection of bone at that part commonly termed the 

 shoulder-point. The position of the blade will, of course, vary in 

 obliquit}' ; when that is sufficient, the upper part of the blade will be 

 better united with the chine, and the kernel before the shoulder larger 

 and more developed. The circularity of the pectoral ribs is also 

 greater with such position of the shoulder-blade, and the fore-flank 

 more prominent. Many give a preference to a moderate shortness of 

 the rib. It may often accompany an increased extension of what is (I 

 think erroneously) termed the first rib ; but as it represents small 

 intestines, it cannot be supposed to be characteristic of strong con- 

 stitution ; besides, it prevents the flank being placed low enough, 

 which a horizontal line drawn from the elbow will show. The head 

 and neck may be made the subject of a few remarks. In many 

 specimens of good Herefords the neck is placed low in reference to the 

 shoulder, and the head is carried downward in consequence. In cattle, 

 as well as sheep, this form is often accompanied by a fatness of the 

 chine, but it is disadvantageous to an animal when in a pen with 

 others that carry their heads higher. Many of Mr. B. Tomkins's and 

 Mr. Price's had this growth, and I never heard it objected to on any other 

 grounds. There may occasionally be seen some good Herefords, too, 

 with their heads set on abruptly to the neck, rendering the junction of 

 those parts thin and narrow, which is, I think, an indication of too 

 great delicacy, and consequently to be avoided." 



The " History of Hereford Cattle," by Messrs. James Macdonald 

 and James Sinclair (published by Vinton & Co., 1886), is an exhaus- 

 tive and well- written treatise on the popular breed of white-faced cattle. 

 The authors say (page 262) : 



" An important characteristic in Hereford cattle is that they carry 

 flesh most heavily on the parts of the frame from which the best meat 

 is cut. Their broad backs are usually loaded with meat of the very 

 finest quality, and the average Hereford carcass is found to have its fat 

 and lean mixed in the most admirable manner. Butchers and con- 

 sumers alike hold Hereford beef in high esteem. Indeed, the grass- 

 fed Hereford beef enjoys quite an enviable reputation, and brings top 

 figures in the best markets of the country. The perfect mixing of 

 Hereford beef has been notorious for generations, and has frequently 

 been illustrated both by brush and pen. The proportion of lean to fat 

 is exceptionally large, and the whole is juicy, tender, and choicely 

 flavoured. 



" Hereford cattle are unsurpassed as graziers. Robust in constitu- 

 tion, quiet in temperament, kindly feeders, and large growers, they 

 thrive and fatten admirably on pasture. The late Mr. Charles Howard** 

 of Biddenham, a leading Shorthorn breeder, every year bought a lot of 

 Hereford steers they are such grand yard cattle ! And his experi- 

 ence is corroborated by that of many others who rear and fatten ' white 

 faces.' No variety of cattle will give a better return for the run of a 

 yard, and moderate feeding during winter say pulped roots, straw, 

 chaff, and a few pounds of cake or grain." 



