CHAPTER V. 



THE ANATOMICAL AND ECONOMICAL POINTS OF CATTLE. 



As a good deal will hereafter necessarily be said upon the 

 various points of cattle, an illustration of them is given in the 

 animal itself. It is the outline side view of a well bred short- 

 horn ox, but applicable to any other breed — or no breed — as 

 well, and will show the various parts more or less valuable as a 

 consumable article, or as delineating qualities, the prominence in 

 which, in either sex, may render them desirable for the uses 

 which are to be made of them. 



A — ^Forehead. 



B— Face. 



C— Cheek. 



D— JIazzle. 



E— Neck. 



y — Neck vein. 



G — Shoulder point. 



H — Arm. 



I-Shank. 



Plate 1. 



BEFEREN0E9. 



J— Hock, or gambril. 



K— Elbow. 



L— Brisket, or breaat. 



M— Shoulder. 



N— Crops. 



— Loin. 



P— Hip. 



Q — Crupper bone. 



It — rtlimp. 



S — ^Round bone. 



T— Buttock. 



tr— Thigh, or gaskit. 



V— Plank. 



W— Plates. 



X — Back, or chine. 



Y— Throat. 



Z— Chest. 



