Selecting Milk Cows. 83 



coloring matter than the watery portions of the blood. 

 The chlorophil of grass and green colored hay tends to 

 produce a yellowish shade in the cream, and more carbon is 

 left and retained in the blood of cattle in consequence of 

 restricted exercise, and correspondingly restricted breath- 

 ing and exhalation, which, in a degree, accounts for the 

 large proportion of cream — not caseine — in milk formed 

 from oily or carbonaceous food. 



The tough neck and "tender loin" have opposite 

 causes. The flesh or muscles of the neck are made tough 

 and strong by the frequent and much repeated motion of 

 this part, in grazing, feeding, drinking water, &c., while 

 tenderness in the loin results from the comparative still- 

 ness or absence of motion in this part of the fleshy struc- 

 ture; accordingly the muscle or flesh of the shins and 

 legs is tougher than that of the rump, and so on of other 

 parts; those subject to most motion, while the animal 

 lives, being toughened more thereby than the parts that 

 are subject to less or only a little natural movement ; tough 

 parts being quite as nutritive as those that are compara- 

 tively tender. "Grained beef," or other meat, is the 

 result of fat being deposited upon the surfaces of the vari- 

 ous muscles. When small globular masses of fat are found 

 imbedded in the red flesh, fatty degeneration, or commenc- 

 ing decomposition,* is indicated, showing the existence of 

 incipient disease. 



Dark colored beef, sometimes called blue, is dark in 

 hue because it contains more carbon and other refuse in 

 the blood-vessels than is found in bright red, juicy meat ; 

 and, indeed, dark colored meat is neither wholesome nor 

 nutritive, in any such degree as bright colored meat, 

 which, besides its better color, is far more nutritive from 

 its greater vital quality ; as well as from containing better 



»Hnxley and Touman'8 Pliys., p. 389. 



