MARKET CLASSES AXD GRADES OF CATTLE 87 
very high. The hips as well as the rump are narrow and the rump 
is usually peaked and the tail head when compared with the back 
line appears high or drooped. The thigh is narrow and tapering 
and the twist is shallow with the seam of the twist appearing high. 
The fleshing of the animal is very thin over the crops, back, and loins 
but is usually somewhat thicker over the shoulders, rump, and 
rounds. The lines of the animal are noticeably depressed or sunken 
as a rule. 
There is no part of the animal on which the fat covering is not very 
thin, there being as a rule no apparent fat covering except over the 
crops, back, and loins. As a general rule there are no apparent 
deposits of fat in brisket or flanks and the hide at these points is 
usually very much wrinkled. 
They are usually very" coarse or very refined and have a very ill- 
bred and ill-cared-for appearance. The bones of the legs are very 
large or very small. The hide is very thick or very thin and tight 
as well as very unpliant. The hair is very coarse and is usually 
very dry and harsh. As a rule the flesh of the animal is either very 
soft or slightly hard. 
Bulls of this grade usually indicate by their general conformation 
that they are either of pronounced dairy type or nondescript breed- 
ing, but the}^ usually have color markings which show that they 
also carry some of the blood of beef-type animals. They range from 
around 1 year old up with very few over 3 years old. They are 
generally on sale in very limited numbers at most markets through- 
out the year, being most plentiful during the summer and fall 
months. 
Inferior or No. 5. — Inferior or No. 5 grade feeder and stocker 
bulls are very deficient in their degree of conformation, finish, and 
quality. The head is very long and narrow and the neck is also 
very long. They are very rangy and angular, the body being very 
narrow and often very shallow in proportion to its length. The 
legs which are set very near together are very long in proportion to 
depth of body. The top line is very irregular and uneven, with 
the customary rise over the withers and neck, and the underline 
usually has a very pronounced sag in the middle. Lines of the 
sides are very irregular. The animal has a very poor middle, the 
crops being very depressed or sunken and the chest very narrow 
and often shallow. The back and loins are very narrow and usually 
low and the ribs are very short and flat. The belly is extremely 
paunchy and the rear flank is extremely high. The hips are very 
narrow and the rump is very narrow and peaked with the tail head 
very high or drooped when compared with the back line. The thigh 
is very narrow and tapering and the twist is very shallow with the 
seam of the twist appearing very high. The fleshing of the animal 
is extremely thin over the crops, back, and loins, but is usually 
slightly thicker over the shoulders, rump, and rounds. The lines of 
the animal are depressed or sunken as a rule. 
There is apparently no fat covering on any part of the animal nor 
any fat deposited in the brisket or in the flanks. The animal is 
usually extremely coarse or extremely refined and has a very 
unkempt, ill-cared-for and ill-bred appearance. The bones of the 
