64 Domestic ANIMALS. 
9. The loin should be flat and wide; almost as wide at the 
fore as the hinder part. 
10. The hip bones should be wide apart, coming upon a level 
with the chine to the setting of the tail. 
11. The dip of the rump should be tolerably wide, so that 
the tail may drop to a level between the two points; and the 
tail should come out broad. 
12. The thigh should not be too full outside nor behind; 
but the inside or twist should be full. 
13. The back should be flat and rather thin. 
14, The hind leg should be flat and thin; the legs of medium 
length, and the hock rather turning out. 
15. The feet should not be too broad. 
16. The flank should be full and heavy when the animal is fat. 
17. The belly should not drop below the breast, but on a line 
with it. 
18. The shoulder should be rather flat, not projecting. 
19. The fore leg should also be flat and upright, but not fleshy. 
20. The round should not project, but be flat with the outside 
of the thigh. 
21, The jaws should be rather wide. 
22. The rids should spring nearly horizontally from the chine 
and form a circle. 
28. The skin should be loose, floating, as it were, on a layer 
of soft fat, and covered with thick, glossy, soft hair. 
24, The expression of the eye and face should be calm and 
complacent. 
A writer in the Furmer’s Magazine, a number of years ago, 
described what are properly considered the good points of a 
cow, as exhibited in the Short Horn breed, in the following 
doggerel lines: f 
She’s long in her face, she’s fine in her horn ; 
She’ll quickly get fat without cake or corn; 
She’s clean in her jaws, and full in her chine; 
She’s heavy in flank, and wide in her loin; 
She’s broad in her ribs, and long in her rump; 
She’s straight in her back, with never a hump; 
