HANDLING. 521 



Years ago, we have attended sundry cattle shows, and seen 

 various prizes awarded to breeding and fatted cattle, without 

 their being touched by the viewing committees, they being 

 unconscious of the great difference in handling, or in the value 

 of that quality, and judging only by the appearance and gen- 

 eral "make-up" of the animals; while a thoroughly educated 

 English grazier, or butcher, would go blindfolded into the rings, 

 and apply his hand, rather than his eyes, if he were confined to 

 either one sense, or the other, to judge of their quality. 



But we have fast learned better. Now, we are happy to 

 say, that the touch, as well as the sight, is considered important 

 in judging of the true quality of the beast. "Handling," there- 

 fore, is an important item, and good handling has become indis- 

 pensable in marking the best quality; and since it has so become, 

 an evident improvement in that particular is found in the majority 

 of all our improved breeds of cattle. The brisket, neck-vein, 

 crops, ribs, back, loin, rump, and thighs, are the important points 

 in determining the quality of either descriptions of handling. 



The same remarks will equally apply to dairy, and breeding 

 cows, the best handlers being always the most desirable for 

 both purposes. Our own experience has been conclusive on this 

 point, with animals for any purposes, and we would prefer good 

 handlers, with some strongly defective anatomical points, to oth- 

 ers "hard" in their "handling," yet with a more perfect contour 

 of shape and appearance. Good handling, therefore, is a great 



point of excellence. 



"proof." 



This is another technical term which we have occasionally 

 used in speaking of beef cattle. In the English, or foreign sense, 

 it denotes tallow, well "marbled" flesh, or the intermixture of 

 fat with the lean in suitable proportion when the beef is exposed, 

 after slaughter. There is much difference in cattle in this par 

 ticular. Good handlers almost always prove well, laying on theii 



