206 
On Short-horn Cattle. 
height of a beast, which constitute size : nothing is more objection- 
able than a high, overgrown animal. That animals do not increase 
in weight in exact proportion to the quantity of food they consume, 
has been frequently proved : those are the best animals that leave 
the most profit from a given quantity of food. The writer had at 
the same period three cows recently calved, which, for convenience 
of milking, were all kept in the same cowhouse ; they were fed 
with straw and as many turnips as they could eat; the average 
weight through the year was 80 stones, 70 stones, and 60 stones 
each ; the 80 stones cow and the 70 stones cow gave an equal 
quantity of milk, but that of the large cow was of better quality ; 
the 60 stones cow gave more milk and of better quality than either 
of the two larger cows ; the 80 stones cow and the 60 stones cow 
consumed an equal quantity of turnips, but the 70 stones cow ate 
one fourth more than either of the others. The 80 stones cow 
was a large, fine animal, with great inclination to fatten, and was 
an exception from the opinion that large animals are short-lived : 
she had fourteen bull-calves and three heifer-calves at single births, 
and was sold to the butcher within six weeks of her last calving 
for 26/. 
In attempting to describe the properties which a good short- 
horn ought to possess, the difficulty would be lessened if they were 
all of one age and of one size ; the relative proportions of each 
part might then be defined with precision and accuracy, so that 
by applying the scale the defects of symmetry would be immediately 
discovered : without such a test, we are left to form our own opinion 
from experience and observation of such animals as have met with 
general approbation. 
In handling a beast, we proceed to put the hand on those parts 
usually called points, commencing at the rump, thence to the hip, 
loin, rib, crop, shoulder, neck-vein, fore- breast, back- breast, flank, 
twist, and udder or cod. Describing these several points so as to 
be carried into practice has always been found a most difficult 
undertaking, and for ever must remain so : it would be in vain, 
therefore, to suppose that these observations will be more successful. 
The rump-bone, when the beast is in a lean state, should be 
about two inches ofi', and the upper part of it level or even with 
the under side of the tail. When the rump-bone lies near to the 
tail, it shows the smallest quantity of fat laid on that part ; but the 
general dislike to this is proved by the name of " Tom Fool's Fat " 
being given to it. When narrow in this part, there is always a 
want ol substance and lean flesh between that and the hip, and a 
part between them where the fat of the two points does not join 
together ; whereas when the rump is farther from the tail, the fat 
is continued from it to the hip. The distance from the hip and 
rump should be long and full of lean flesh ; the hips should be 
