THE SHORTHORN 185 



and behind are also low and full. A thick, deep body is usually 

 associated with a low, full chest and prominent breast, — essentials 

 with a proper constitutional development. The brisket should 

 be broad and deep and carried forward as a part of a smooth, 

 full, and attractive breast. The hind quarter of the Shorthorn is 

 usually typical of the breed, — superior in its general development 

 to that of any other beef breed. Regarding the hips, William 

 Housman writes of the Shorthorn : " In fat or lean animals the 



Fig. 73. Missie's Diamond 221080, the junior champion Shorthorn bull at 

 the Louisiana Purchase Exposition, St. Louis, 1904. Bred and owned by 

 D. R. Hanna, Ravenna, Ohio. This picture shows the bull as a short 

 yearling. Photograph from D. Y. Robertson 



hip bone must be liberally covered, not bare, hard, or sharp ; 

 each hip < cleft,' and the hollow filled with elastic flesh. This is 

 an important test of the quality of the animal, especially in the 

 lean state." The rump is usually long, level, and broad, and well 

 covered with meat, while the thighs and quarters are long, thick, 

 and deep from front to rear, showing a maximum amount of 

 meat for this quarter. Animals of naturally heavy fleshing quali- 

 ties frequently get "patchy" about the root of the tail at the 

 rump, and also roll some on the sides, thus detracting from the 



