268 
AGRICULTURAL CHEMISTRY AND GEOLOGY, NO. It. 
low. Foot flat., and in shape making an oblong 
semi-circle. Horn of the hoof sound, and of a clear, 
waxy color. Legs not to cross each other in walk¬ 
ing, nor to straddle behind, - - - 3 
Art, 9 —Skin of a medium thickness ; moveable 
and mellow; a white color is admissible, but a 
rich cream or orange much prefex*able. Hair well 
covering the hide ; soft and fine, and if undercoated 
with soft, thick fur in the winter, so much the bet¬ 
ter. Color, pure white, red roan, bright red, or 
reddish yellow and white. (A black or dark brown 
nose or rim round the eye; black or dark brown 
tips of the horns ; black or dark spots on the skin 
and hair decidedly objectionable, and indicative of 
coarse meat and bad blood). - - - 3 
Art. 10.—Good handling, - - 4 
Art. 11.—Sure stock-getter, - - 4 
Art. 12.—Stock, when made steers, certain to 
be good workers in the yoke, and feed kindly for 
beeves at any age, and make prime beef, - 5 
Art. 13. —General appearance, - - 2 
Perfection, 50 
Scale of Points for Durham Cows. 
Points. 
Art. 1.—Purity of breed on male and female 
side ; sire and dam reputed for docility of disposi¬ 
tion, early maturity, and aptitude to fatten. Sire 
a good stock-getter. Dam a good breeder ; giving 
a large quantity of milk, or such as is superior for 
making butter or cheese, - - - 7 
Art. 2.—Head small and tapering; longer and 
narrower in proportion than that of the bull. 
Horns fine and gradually diminishing to a point: 
of a flat rather than of a round shape at the base; 
short, and inclined to turn up; those of a clear 
waxy color to be preferred, but such as are of a 
transparent white slightly tinged with yellow, ad¬ 
missible. Ears small, thin, and well covered with 
soft hair ; playing quick and moving freely. Fore¬ 
head of good breadth between the eyes, and slightly 
dished. Eyes bright, placid, and rather prominent 
than otherwise, with a yellow rim round them. 
The lower part of the face clean, dished, and well 
developing the course of the veins. Muzzle small. 
Nose of a clear orange, or light chocolate color— 
the former much preferred. Nostrils wide and 
well opened. Lower jaw thin. Teeth clear and 
sound, - - - - - 5 
Art. 3.—Neck fine and thin, straight, and well 
set on to the head and shoulders, harmoniously 
widening, deepening, and slightly rounding in a 
delicate feminine manner as it approaches the lat¬ 
ter point. No dewlap, - - - 2 
Art. 4. —Shoulders fine and well placed. Fore 
legs short, straight, and well spread apart. Fore 
arm wide, muscular, slightly swelling, and full 
above the knee; the bone fine and flat below. 
Knees well knit and strong. Foot flat and in shape 
of an oblong semicircle. Horn of the hoof sound, 
and of a clear waxy color, - - - 2 
Art. 5.—Chest broad, deep, and projecting—the 
brisket on a lower line than the belly, - 5 
Art. 6. —Barrel round, deep, and well ribbed up 
to the hips, - - - - 4 / 
Art. 7. —Back short, strong and straight, from the 
withers to the setting of the tail. Crop round and 
‘full. Loin broad. Huckle bones on a level with 
>the back. Tail well set, on a level with the back 
(Or very slightly below it; fine and gradually 
diminishing, to a point; and hanging without the 
brush, an inch or so below the hock, at right 
angles with the back, 
Art. 8.—Hind quirters from the huckles to the 
point of the rump long and well filled up. Twist 
well let down and full. Hind legs short, straight, 
and well spread apart; gradually swelling and 
rounding above the hock; the bone fine and flat 
below. Foot flat and in shape of an oblong semi¬ 
circle. Horn of the hoof sound and of a clear 
waxy color. Legs not to cross each other in 
walking, nor to straddle behind, - - 3 
Art. 9. —Udder broad, full, extending well for¬ 
ward along the belly, and well up behind. Teats 
of a good size for the hand ; squarely placed with a 
slight oblique pointing out; wide apart; when 
pressed by the hand the milk flowing from them 
freely. Extra teats, indicative of good milking 
qualities, but should never be milked, as they draw 
the bag out of shape. Milk veins large and swell¬ 
ing. Milk excelling either in quantity or quality 
for making butter or cheese, - - - 5 
Art. 10.—Skin of a medium thickness ; move- 
able and mellow ; a white color is admissible, but 
a rich cream or orange much preferable. Hair well 
covering the hide; soft and fine, and if undercoated 
with soft, thick fur in the winter so much the bet¬ 
ter. Color pure white; red roan; bright red; or 
reddish yellow and white. (A black or dark brown 
nose, or rim round the eye ; black or dark brown 
tips of the horns ; black or dark brown spots on 
the skin and hair decidedly objectionable, and indi¬ 
cative of coarse meat and bad blood.) - - 3 
Art. 11. —Good handler, - - - 4 
Art. 12. —Sure and good breeder, - - 4 
Art. 13. —General appearance, - - 2 
Perfection, - - - - 50 
If the above Scale of Points meets with favor on the 
part of our readers, we shall follow it up with 
those for horses, jacks, jennies, mules, sheep, swine, 
and poultry. We recommend the same thing to our 
nurserymen in fruit, and indeed to everything exhib¬ 
ited. Why should not vegetables, butter, cheese, 
agricultural implements, flowers, as well as every¬ 
thing else, have their scale of points by which to be 
judged on exhibition ? English florists have a Scale 
of Points in judging of flowers. 
AGRICULTURAL CHEMISTRY AND GEO- 
LOGY.--N 0 . II. 
Q. What is silica ? 
A. Silica is the name given by chemists to the 
substance of flint, of rock-crystal, and of sandstones. 
Q. What is chlorine ? 
A. Chlorine is a kind of air which has a greenish- 
yellow color, and a strong suffocating smell. A 
taper burns in it with a dull smoky flame. It exists 
in common salt in large quantity. 
The teacher will exhibit a bottle of this gas, and 
may advert to the remarkable fact that this very 
noxious gas should form more than half the 
weight of the very wholesome substance common 
salt, 100 lbs. of common salt containing 60 lbs. of 
chlorine. This gas is readily prepared by pour¬ 
ing muriatic acid on black oxide of manganese in 
a retort, and applying a gentle heat. It should 
be collected over hot water. 
Q. Do plants require food as animals do ? 
A. Yes, all plants require constant supplies of 
food in order that they may live and grow 
Q. Where do plants obtain their food ? 
A. They obtain it partly from the air and partly 
from the soil. 
Q. How do they take in their food ? 
A. They take it in by their leaves from the air, 
' and by their roots from the soil. 
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