90 



THE COMPLETE GRAZIER. 



BOOK i. 



animal is, Mr. Wilkes remarks, of the utmost importance ; for how- 

 ever much an animal may be covered with fat, unless the form 

 permitting this be good in its points, the animal is defective, and that 

 in proportion to the defects in the form. Mere size or bulk does not 

 constitute perfection in cattle, although this is a point of great im- 

 portance, and upon it will be found a few remarks in this chapter at 

 another place. But size, combined with good points of form, goes far to 

 make good cattle, to which, if there be added a ready tendency to take 

 on fat and flesh evenly, and a fecundity which ensures the animals 

 breeding freely, then, what may be called the " standard of perfection " 

 may fairly be looked upon as having been reached. 



Breeders know well the value of ample width, giving space in the 

 fore-quarters of the animal for the important organs of respiration. 

 The form of the bosom and shape of the brisket is one indication of good 

 form at this point, and it influences also the tendencj^ to lay on fat 

 evenly. In fig. 32, the diagram marked A at top shows a good form ; 

 in this bosom the front view is rather level from a to b, the centre c 

 being kept up, not pendent or projecting ; while, at the sides joining 



Fig. 32. Good (A) and Bad (B} Forms of Bosoms. 



the arms inside, the spaces are well filled up with muscles. The 

 opposite of this which, however, is sometimes much admired is 

 roughly indicated, in a purposely exaggerated form, in the diagram B 

 in the same fig. 32. The centre a of the bosom is deep and pendent, 

 and the insides of the arm at 6 and c are not w^ell filled in with 

 muscles. Of the two forms here sketched, Mr. Wilkes states that that 

 in A, fig. 32, " affords in reality more width in the carcass generally, 

 and is adapted in well-bred animals to carry the most meat in a given 

 compass. 



While discussing this important part of the frame or form of cattle, 

 designed for meat producing purposes, it will be useful to indicate two 

 forms of the bosom or brisket, as in fig. 33. In one diagram, marked 

 A, the best form is shown; this gives a " full round bosom," carrying 

 its width through the lower part of the chest, with sufficient circularity 

 in the under part of the pectoral ribs. The diagram marked B shows a 

 bosom terminating deeply and abruptly behind the fore legs as at a ; 

 in place of being kept almost level as in the corresponding point in 

 the diagram marked A in the same figure. Viewed in profile, the form 

 of brisket or lower part of the bosom is very different in the two ; in 

 diagram A the shape is full, Avell rounded, with an easy curve ; in 



