Milcli Cows and the Production of Store Stock. 83 
So essential to a capacious udder is length from hook to 
pinbone found to be by dairymen, that milch cows are, on the 
whole, better in this respect at the “ quarter ” than pure beef 
animals. The quarter is formed by a large bone (see (A) (A), 
Plate II.,) which, in order to enable it to accommodate a large 
amount of muscle is cup-shaped on its outer surface. Now it 
is from muscle carried by this cup-shaped bone that the 
butcher cuts the rump steak ( (a) (a) (a) (a) (a), Plate II.). It 
is hardly necessary to point out that muscle and lean meat are 
the same thing. The rump is one of the four first-quality cuts 
( (3) Plate I.) so that, in her length of frame, the milch cow 
Plate I. 

Key to Plate I. 
(1) Fore rib (7 ribs), first quality. 
(2) Loin (including first or wing rib), first 
quality. 
(3) Rump, first quality. 
(4) Round, first quality. 
(5) Mid rib (3 ribs), second quality. 
(6) Aitch bone, second quality. 
(7) Thick flank, second quality. 
(8) Blade bone or chuck (2 ribs), third 
quality. 
(9) Thin flank, third quality. 
(10) Brisket, third quality. 
(11) Sticking or neck, fourth quality. 
(12) The clod, fourth quality, 
Shin (forearm), fourth quality. 
Leg (hock), fourth quality. 
atones for the faultiness of the fore end of her body by being 
extra long at her quarter. 
Turning now to the shape of frame other than length, 
we may state that all parties are agreed in wishing for great 
depth. 
On days when trade is slack the enterprising dealer may 
often be heard at the market announcing, to all and sundry, 
that the stores he has for sale are of those that have backs 
upon which “ the snow can lie.” This somewhat crude 
02 
