I'HAr. nr. JUDGING OF CATTLE. 101 



in Scotland are different in some instances from those used in the 

 South, although the parts are the same in both. In one sense this is 

 of no great importance, as " dealers " will soon find out, and do soon 

 find out, these differences. But its importance becomes evident 

 as soon as the subject of a universal code of "points" is broached, 

 a code of practical value for purposes of reference. For it is 

 at once obvious, even to the least practised mind, that the 

 reference cannot be universally made unless the corresponding 

 points have identical names which are to be universally recognised. 



In the judging of cattle, or in deciding their value, it is surprising 

 what a diversity of opinion exists, even amongst those who are considered 

 first-rate practical men, as to the method which should be adopted. 

 Some decide on the value of a fat beast entirely by the eye ; others, 

 again, almost wholly set aside the system of points, and trust to their 

 handling or " touch," as it is also called of the various parts ; while 

 others combine the two, looking at the points and also handling the 

 beast. But little as some regard the value of the "touch" or the 

 handling, there can be no doubt that it is of great importance in helping 

 one to decide as to the value of a fat beast. A soft, movable, or what 

 might be called almost a species of floating feel of the skin at 

 certain parts, as at the ribs, is a good sign of the quality of the 

 meat. But this and here the value of the system of judging by com- 

 bining points and touch is shown should be in conjunction with well 

 rounded ribs, for flat ribs will generally give a hard unkindly touch. 

 With ribs well rounded, and the skin of the soft movable kind above 

 noticed, the hair or " coat," as in some districts it is generally termed, 

 is thickly laid on, and in place of being hard, short, and wiry, is soft, 

 and feels something like the nap of fine silk velvet. All these taken 

 together are indications of a good fattening beast, which is likely to 

 prove, as the saying is, one which will " put its meat into a good skin" 

 a saying, by the way, which, old as it is, shows that from early times 

 the skin was looked to as a " point " in a good beast. They also show 

 that it is not easy to judge a beast by one method alone. It may be so 

 in the case of fattening beasts, but certainly the touch or handling 

 cannot be dispensed with in the case of dairy cows. In the chapter 

 treating of these we allude to the "milk veins;" now, although 

 these can be seen and their value so far decided on, they must be 

 handled and felt before this can be fully the case. Even in a fattening 

 beast the touch of the "neck vein " is of importance, for by it one can 

 tell the condition of the fat at once about the shoulder point. Generally, 

 the touch or handling, as in the cases cited, is done with the finger- 

 points ; but a good judge, by passing the hand flat over certain parts, 

 as along the back, can tell at once the parts which are in good flesh 

 and fat condition, and those which are not so. 



We have said that, as regards form, a rectangular outline, seen to be 

 well filled up when viewed sideways, is a good indication of a well-con- 

 ditioned beast. The same standard is also valuable when applied to the 

 back as looked down upon, or what an architect would call a " ground 

 plan," the side frame corresponding to a " side elevation.'' The back, 



