240 CATTLE. 



other substance naturally covering the sternum. One defect, but 

 not of half the consequence which it is generally supposed to be, 

 would then be avoided — the apparen't diminution of the chest at its 

 bottom under the body at the girthing place, or immediately be- 

 hind the elbows under the body. Some have evidently considered 

 this to be an actual elevation of the floor of the chest, and a conse- 

 quent lessening of its capacity at this point ; and, on that account, a 

 most serious defect. There are few things which the breedei-s of 

 short-horns have labored more zealously, and generally more unsuc- 

 cessfully, to remedy. It is certainly a defect, because it evinces a 

 disposition to accumulate fat in a somewhat patchy manner ; but it 

 is not so bad as has been represented or feared. It indicates no ele- 

 vation of the sternum — no diminution of the capacity of the chest : 

 it is a rather too sudden termination of protuberance of the brisket, 

 either from the accumulation of the principal part of its substance 

 too forward, or from a want of disposition in the beast to fatten in 

 an equable way. If the brisket were removed, the bicast-bond 

 would be found to be gradually rounding, and rising from this spot, 

 and not let down lower between the elbows. It will be interesting 

 to compare the different forms of the brisket in the different breeds 

 of cattle. The bulls on pp. 96 and 238 will show how much varie- 

 ty can exist in different animals of the same breed ; and those who 

 recollect the portrait of jSIr. C. CoUing's Comet, to whose brisket 

 few, perhaps, could at first reconcile themselves so far as beauty or 

 form was concerned, will be aware of greater variety still.* 



When the observer now admires or wonders at the protuberant and 

 unwieldy briskets of these cattle, he will recognize the use of the 

 joint in the first, or supplementary, bone of the sternum of oxen. 

 They could not walk with ease, and it would be scarcely possible for 

 them to tuin at all, if it were not for the lateral motion which this 

 joint permits. The muscles most concerned in this action, and, indeed, 

 that constitute the bulk of the fleshy part of the brisket, are the 

 anterior portions of the external and internal sternocostal muscles, 

 (those which are concerned with the sternum and the ribs,) and whose 

 action is to elevate the ribs, and so dilate the chest, and assist in 

 breathing. 



THE RIBS. 



The first rib on either side is a short, rather straight, and particu- 



* It is to be observed tbat the views here expressed about short-horn briskets are 

 those of the breeders of rival races. All short-horn breeders hold it an important 

 point to have the brisket project in front, and drop as low and be as wide between the 

 legs, as possible. As short-horns are more and more spread over England, this their 

 wonderful peculiarity is more and morF admired; and the breeders of other races are 

 imitating it, as far as attainable in their breeds, and in one, the Herefords. it is. in 

 some high bred stocks, well advanced. It will suffice to say that short-horn breeders 

 do not admit that a large brisket indicates a tendency to fat unevenly ; but the contra- 

 ry, and deem it an evidence of superior feeding capacity of an even kind. — Am. Ed. 



