536 = 270 
Practical Agriculture. 
is, when fatted, comparatively little coarse meat about that part 
The hips, loin, and rump are generally good ; the ribs often no 
springing out so widely as with some other breeds ; but thei 
sides are very good, and their chests well expanded ; the outsid 
of the thigh is often too thin, occasioning some deficiency o 
weight when fed ; but the twist is generally full. 
Mr. Duck- Mr Thomas Duckham, the ex-editor of the ' Hereford Hen 
ham's desciip- Book,' gives the points as follows : " The face, throat, ches! 
of a Herefoid. lower part of the body and legs, together with the crest o 
mane, and the tip of the tail, a beautifully clear white : 
small red spot on the eye, and a round red spot on the throat i 
the middle of the white, are distinctive marks which have man 
admirers. The horns are of a yellow or white waxy appearance 
frequently darker at the ends. Those of the bull should sprin 
out straightly from a broad flat forehead ; whilst those of the cow 
have a wave, and a slight upward tendency. The countenanc 
is at once pleasant, cheerful, and open, presenting a placi 
appearance, denoting good temper and that quietude of dispos 
tion which is so highly essential to the successful grazing of a 
ruminating animals ; yet the eye is full and lively ; the head 
small in comparison with the substance of the body. The muzz 
is white, and moderately fine ; cheek thin. The chest is deep ar 
full ; the bosom sufficiently prominent. The shoulder-bone 
thin, flat, and sloping towards the chine, well covered on tl 
outside with mellow flesh ; the kernel is full up from shouldc 
point to throat ; and so beautifully do the shoulder-blades bci 
into the body, that it is difficult to tell in a well-fed anim 
where they are set on. The chine and loin are broad ; Li 
long and moderately broad ; legs straight and small. The run 
forms a straight line with the back, and is at a right angle wi 
the thigh, which should be full of flesh down to the hod 
without exuberances ; the twist should be good, well fillcd-i 
with flesh, and even with the thigh. The ribs , should spii 
well and deep, level with the shoulder-point, the flank slioi; 
be full, and the whole carcass well and evenly covered with 
rich mellow flesh, distinguishable by its yielding with a pleasl 
elasticity to the touch. The hide is thick, yet mellow, and w 
covered with soft glossy hair, having a tendency to curl. Su 
are the characteristic marks of a first-class Hereford." 
Properties of The Herefords are renowned for their feeding virtues at gra: 
the breed. ^^^^ j good stores are rather scarce, the best being fattened on tli 
native pastures. 
Tlie great demand for steers has led many breeders to j)i 
them forward, from weaning time, with liberal keep, by wh i 
they are brought to a good weight at two years ohl, th( . ' 
when they are generally sold. 
