10 Veterinary Elements. 



ference in the loin between the dairy and beef type is 

 noticed, the loin of the former tending to widen behind, 

 in the latter an even width throughout is desired. These 

 bones not only have spines above but also on each side, 

 all being covered by powerful muscles, which muscular 

 covering is one of the most valued parts in meat-pro- 

 ducing animals, contributing as it does to form what is 

 dubbed the high-priced cuts. 



The Croup (pelvis or rump). Still further along the 

 backbone are the bones of the croup (sacrum) which are 

 more or less joined (ossified) together, according to the 

 type of animal so varies the croup, in light horses, such 

 as Cleveland Bays, a long, level croup is found, while in 

 drafters a shorter, more drooping croup is desired ; 

 extending along the croup bone are muscles which give 

 the rump its shape. In the dairy cow a heavily muscled 

 rump is not desired, in fact, advanced thinkers along 

 dairy lines hold that a high prominent croup (dubbed 

 pelvic arch) is very desirable as indicative of plenty of 

 room in the parts below, such ideas yet need data to 

 render them acceptable. 



The Tail. The last region of the spinal column is that 

 known as the tail (coccyx), made up of 13 to 20 seg- 

 ments. The spinal canal cannot be said to go beyond 

 the sacrum or the first few segments of the tail. A 

 tendency exists among people to remove segments of the 

 tail or the entire member, a proceeding which can only 

 be justified in few cases, such as in sheep, when its 

 removal is an aid to cleanliness, and occasionally in horses 

 that have the habit of switching. The ribs and breast 

 bone (sternum) are attached together in a greater or less 



