American Type of Beef Cattle. 



97 



the top line. This will give the form a rectangular 

 appearance. 



" The head shows a ' good feeder.' Observation and ex- 

 perience show a good feeding head to be broad and well filled 

 between the eyes, with a good roomy brain box, tapering 

 nicely, and short from the eyes to the muzzle, which should 

 be wide and clean cut, with large, well open nostrils. A 

 large mouth is usually the first indication of good digestive 

 capacity, and large, open nostrils go with good lung power 

 and a strong constitution. The whole head is clean cut, with 

 no superfluous flesh on the jaws. The horns, if present, are 

 of medium size and not coarse ; ears of medium size, grace- 

 fully and actively carried. The eyes are large, full, bright, 

 clear, and placid. The neck of most animals of extreme beef 

 type is reduced to the shortest degree possible with useful- 

 ness ; it is moderately full, with clean cut throat, large, 

 well defined windpipe, and little or no dewlap. The neck 

 joins the shoulder in full, even lines, swelling into the shoulders 

 as it were. Shoulders are moderately sloping, well covered 

 with flesh, smooth, deep and wide ; tops of shoulders com- 

 pactly covered with smooth flesh. The chest wide and deep, 

 with the crops full and heart girth full. The brisket will be 

 wide and projecting forward, carrying a moderate amount of 

 flesh. The ribs are well sprung, long, and close together, 

 giving the animal plenty of room for the work of the organs 

 of the chest and abdomen. The space between the last ribs 

 and the hips is short, giving the body a compact appearance. 



" Thus far we have concerned ourselves with the parts that 

 have to do with the organic nature of the body. Along the 

 back, from the shoulders to the hips, we find the most valuable 

 meat in the animal's carcase. Here, then, we have the great- 

 est width and depth of flesh possible. The spring of the ribs 

 mentioned, the length and breadth of back and loin, and, 

 above all, the depth of flesh on ribs, back, and loin, are 

 absolute essentials of the beef type. 



" The hips are of medium breadth, well covered and smooth, 

 the rump long, wide, and well filled in from hips to tail head. 

 The thighs are wide, deep and full, and the same description 

 applies to the twist. The flesh of the hindquarters is carried 



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