THE EUMINANT OEDBR, 283- 



The problem simply consists in producing, as quickly and 

 economically as possible, an animal excelling to the highest 

 degree both in the quantity and quality of its meat. Care, therefore, 

 must be taken particularly to develop those parts which furnish 

 the joints which are most esteemed, such as the thighs and rump. 



According to these ideas, the type of the Ox best fitted for the 

 butcher is that in which flesh surpasses bone in proportion, and 

 in which the hinder parts are more fully developed, even at the 

 expense of the neck and shoulders ; for the latter joints furnish 

 an inferior article of food, so that their reduction, if compensated 

 for by an increase of the more valuable portions, must be a great 

 desideratum. 



What, therefore, are the points by which we can discern when 

 an Ox approaches the butcher's ideal ? The answer is, great 

 width combined with depth and length. 



"The deeper," says M. Sanson, "the animal is in the thorax, 

 in proportion to its size, — the closer it is to the ground, in vulgar 

 terms ; added to this, the longer it is in body and rump ; and the 

 thicker it is, or, as is commonly said, ' the better it is made up,' 

 the greater amount of clear meat it gives in comparison with its 

 absolute or living weight, and the better it approaches to the 

 desired type."* 



There are certain accessory characteristics which must have 

 their due importance as likewise forming a prominent feature in 

 the type of the Ox which is intended for the butcher. It must 

 have slenderly made bones, a fine head, skin supple and not too 

 thick, moderate dew-lap, thin and downy hair, cabn visage, qiiiet 

 and mUd look. It may be regarded as a certainty, that the Ox 

 which combines these and the former attributes possesses a special 

 fitness for becoming good beef. 



Next to meat, milk is the most valuable product which this 

 race furnishes us — a source of wealth to the producers, for it 

 is an article of universal consumption. Thus it may be easily 

 understood how important it is for the buyer to be able to dis- 

 tinguish, d priori, in the market, from certain outward signs, 

 what are the milking qualities of a Cow, and to be able to arrive 

 at a correct conclusion, even in a Heifer, whether she will be a 

 good or bad milker. In spite, therefore, of certain preconceived 



* Application de la Zootechnie. 



