342 



A i^TT^DY OF FARM AMMALiS 



npss and ripplh of bodj' idso go with tiic digestive capacity 

 sought for in a good feeder. A study of tiie body capacity 

 and value should be made from one side and from above the 

 animal, to observe the thickness and spring of rib. Emphasis 

 may be placed on this last feature, for a well-sprung, long 

 rib means thickness and depth of body. Shortness of coup- 

 ling from the hip to the nearest rib is also important, if we 

 are to have compactness of form. An examination of the 

 hind fjuarler is made from a pf)int opposite the thigh, and 

 from directly behind. Gootl length from the hips to the 



end of the body near 

 the tail, to what are 

 called the pin-bones, is 

 important; for here we 

 find large, heavy muscles 

 of very good quality for 

 meat. The longer, broad- 

 er, and fuller this part, 

 the more flesh one 

 should expect to find. 

 The thighs, which extend 

 to the hocks, should show 

 length and thickness. 

 From a side view, the 

 distance from the point 

 of hif) to the hock should be great, with the hind flank ap- 

 pearing low down. From the rear, the thighs should appear 

 thick and straight of edge on the outer part, with the space 

 between filled in full and low. Between, where the thick 

 lower part of the upper thigh meets the lower thigh, is lo- 

 cated the twist. On high-class fat cattle, the twist has a 

 very short, wide curve. The poorer the hind quarter from 

 a beef standpoint, the less noticeable the twist. The hind 

 legs, from behind, should appear straight, with the points 

 of the hocks well separated and the toes directed straight 



Figure 06. — Roan .James, reserve grand cham- 

 pion steer, 1910, Internationai Live Stock 

 Exposition. Photograph from 2'he Farmer, 



