210 Analyses of the Mineral Ingredients of the Hop. 
two only, this loss in milk will require much gain in beef to 
compensate for it. Cows for the dairy require to be of the same 
shape, and possessed of the same feeding propensities, as have 
been attempted to be described above, with the addition of a well- 
shaped udder. When in full milk, the udder should be capacious 
and flesh-coloured, with paps standing square and at a distance 
from each other, the hind part to appear as if it proceeded from 
the twist ; and it is the fore paps that give the most milk : the milk- 
veins under the belly should be large and full. There is no test 
to determine beforehand whether a cow will give good milk or 
bad, but it is at all times very essential to rear bulls out of cows 
that are descended from a tribe of good milkers. 
Having given a general outline of all the points of a good short- 
horn, there is still the outward contour and character deserving 
of notice. On viewing an animal, all the points described above 
are brought to our sight at once, and we can almost determine 
upon their merits at sight, without the more unerring test of the 
fingers. The placid looks, the graceful head, neck, and horns, 
the straight top, the prominent breast, the snug-laid shoulders, 
the wide back and hips, the round ribs, the fine long quarters, 
the flowing silvery hair, the clean limbs, and great substance — 
all present themselves simultaneously, and give an impression that 
language cannot define. An artist, on looking at a painting, can 
instantly discern whether it is a highly-finished picture; but if 
called upon to describe its merits, he would, I presume, be at 
a loss for language to convey his feelings and judgment to an in- 
experienced person ; and there is the same high finish in a good 
short-horn, attended with the same difficulty of explanation. 
Experience is universally allowed to be the best teacher; though, 
if we are left to our own experience alone, it will require a life- 
time of no short duration to become a proficient. 
Romely, May 6, 1846. 
XIII. — Anah/scs of the Mineral Ingredients of the Hop. Bv 
.J. C. Nksbit, F.G.S., M.C.S.L., &c., of the Agricultural 
and Scientific School, Kennington, near London. 
The hop, which is extensively cultivated in many parts of Eng- 
land, is well known as being employed to give a proper flavour to 
malt liquors, and to prevent them from running too quickly into 
acetous lermontation. 
This plant (the Humulus lupulus of Linnaeus) belongs to the 
natural Order Urticaceir, tlie same order which includes among 
others the common nettle and the hemp. 
