84 Milcli Cows and the Production of Store Stock. 
announcement merely indicates graphically that width of back 
which he knows purchasers of feeding cattle require. Exam- 
ining the skeleton, we find that this width of back is obtained 
through the ribs and other lateral processes coming out with 
a long sweep horizontally from the spinal column. It will 
be seen from the illustration (Plate III.) what happens when 
this formation of bone is present. 
The spring of rib makes (see line A B Fig. 1, and C D 
Fig. 2 in Plate III.) one side of a rectangular figure — which 
Plate II. 
i 
/ 
Side view of hip bone or pelvis, showing : A, A, line of quarter ; a, a, a, a, a, area 
containing rump steak. 
View from the top or dorsal surface of hip bone of ox, showing horizontal area 
of rump steak. Letters as in upper flg. 
under the shoulder blade becomes almost triangular — one 
other side is formed by the ridge of the spine. The rectangle, 
which runs from the hook to immediately behind the shoulder 
blade, is filled in by a mass of muscle which forms the lean 
meat in the joints (1) (2) and (5), Plate I. If the rib is well 
sprung and the “ process ” at loin lengthy, as is the case with 
a “wide” animal, the line A B Fig. 1 Plate III. is such as to 
make the rectangle in question a long one and consequently 
to allow room for good joints. This is the reason why the 
feeder wants width all the way along. In the milch cow, if 
