244 JUDGING FARM ANIMALS 



deep, for it will then be more likely, either before or by 

 the time it arrives at the posterior border of the elbow 

 or forearm, to have subsided to the thickness of the fatty 

 and 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 apparent di- 

 minution of the chest at the girthing place, or immediately 

 behind the elbows." Along the lower side of the neck, 

 often extending to the brisket, is a line of skin known as 

 the dewlap. This varies greatly in prominence. It is 

 sometimes seen on Herefords in a marked degree, adding 

 greatly to the depth of neck, and most undesirably so. 

 This characteristic is highly developed on certain breeds 

 of cattle in southern Europe, that are coarse and far in- 

 ferior to the British breeds. The dewlap is simply super- 

 fluous skin, and its presence is a distinct disadvantage, and 

 when of excess development an indication of coarseness. 



The front legs of the beef animal should be placed wide 

 apart, and should be short and straight. A wide placing 

 of the legs provides room for the full chest, indicative of 

 strong constitution. Shortness of leg is desirable, as this 

 part gives us the cheaper meat. A short leg is also asso- 

 ciated with depth of body as a rule, an important requisite 

 in a good feeder. The upper part of the leg above the knee, 

 is known as the arm. This should be notably wide at its 

 connection with the shoulder, and gradually taper to the 

 knee, which should be strong and wide as viewed from the 

 side. As this is the part of the leg furnishing the most 

 meat, it should show as much width and muscular char- 

 acter as possible. The leg of cattle from knee to ankle is 

 known as the shank. This is essentially bone and ligaments, 

 covered with skin, having but small food value, hence the 

 shank may well be much shorter than the arm above. In 

 fact, the shortness of leg is usually dependent upon the 

 shortness of the shank. Further, a fine, smooth bone, and 

 medium-sized joints in the leg, furnish important evidence 

 of quality, as already discussed on this subject. The feet 



