90 CATTLE. 



hang downward by the side of the cheeks, and then, if well turned, 

 as many of the cows are, shoot forward at the points. 



" The shoulders remarkably fine and thin, in bone ; but thickly 

 covered with flesh — not the smallest protuberance of bone. 



" The girth small, compai-ed with the short-horn and middle-horn 

 breeds. 



** The chine remarkably full when fat, but hollow when low in con- 

 dition." 



This is considered by accurate judges to be a criterion of good 

 mellow flesh. The large hard ligaments, (the continuation of the 

 ligaments of the neck, united with those of the vertebrae of the spine 

 itself,) which in some individuals, when in low condition, stretch 

 tightly along the chine, from the setting on of the neck to the fore 

 part of the loins, is said to be a mark of the flesh being of a bad 

 quality. They are only proofs of great strength in the spine, and, 

 probably, in the animal generally ; and indicating that the meat will 

 be sinewy and tough. 



" The loin broad, and the hip remarkably wide and protuberant." 



A wide loin, with projections of fat on the hips, may be desirable ; 

 but there can be neither beauty nor use in the protuberance of the 

 tuberosities of the bone. A full hip may be of advantage, but 

 scarcely a protuberant one. 



" The quarters long and level ; the nache of a middle width, and 

 the tail set on variously, even in individuals of the highest repute. 



** The round-hones small, but tlie thighs in general fleshy ; tapering, 

 however, when in the best form toward the gambrels. 



" The legs small and clean, but comparatively long. The feH in 

 general neat, and of the middle size. 



** The carcass as nearly a cylinder as the natural form will allow. 

 The rihs standing out full from the spine. The belly small. 



** The Jlesh seldom fails of being of the first quality. 



*' The hide of a middle thickness. 



** The color various ; the brindle, the finch-back, and the pye, are 

 common. The lighter, the better they are esteemed. 



*' The fattening quality of this improved breed, in a state of ma- 

 turity, is indisputably good. 



" As grazier s stock, they undoubtedly rank high. The principle 

 of the utilitTj of form has been strictly attended to. The bone and 

 offal are small, and the forend light ; while the chine, the loin, the 

 rump and the ribs are heavily loaded, and with flesh of the finest 

 quality. In point of early maturity, they have also materially 

 gained. In general, they have gained a year in preparation for the 

 butcher ; and although perhaps not weighing so heavy as they did 

 before, the little diminution of weight is abundantly compensated, by 

 the superior excellence of the meat, its earlier readiness and the 

 smaller quantity of food consumed. 



