70 
THE POINTS OF A DURHAM BULL.—TOUR IN ENGLAND.—NO. XIV. 
meat, and vegetables, or bread crumbed into boiled 
milk, with the addition of a little cayenne or black 
pepper, or if you have neither, what answers as 
well, a red pepper or two, thrown into the milk 
when boiling—an article, which the smallest patch 
of ground pertaining to the poorest, should be 
made to bear. If the exposure has been great 
and you are much exhausted, then retire, directly 
after supper, to a well-covered bed, and our word 
for it, the next morning finds you as well prepared 
for a good breakfast and active duty as ever. 
These rales have a reference to summer as well as 
winter, and if followed by those in our western 
country, whose duty calls them to new or low 
lands, the more essential is it to attend to them 
closely. 
i From a careful observation of this very subject, 
we believe it is the want of due regard to some 
such cautions, and sitting out in the evening air 
after the day’s work is over, that our working 
men, during the warm season, are so often pros¬ 
trated with that wretched and discouraging dis¬ 
ease, the fever and ague, to which they are pecu¬ 
liarly exposed. In short, it is not great exposure, 
but great neglect after it, which causes to that 
large and valuable class of the community, our la¬ 
boring population, so much disease and sickness. 
Be persuaded of the truth of this, act upon our 
suggestions and be temperate, and you may hope 
for a cheerful and vigorous old age. 
THE POINTS OF A DURHAM BULL. 
We have the pleasure of herewith presenting 
to our readers, the portrait of the celebrated prize 
bull, Cleveland Lad, the property of Thomas 
Bates, Esq., of England. We have his portrait in 
size to match the Duke of Northumberland, figur¬ 
ed in the May number, which we shall give in our 
next, together with a brief description of him. 
For this reduced sketch, and the lettered points of 
the animal, we are indebted to the pencil of Fran¬ 
cis Rotch, Esq., of Butternuts, Otsego county, in 
this state; quite life-like and finely is it done too. 
We hope he may favor us hereafter with sketches 
of some of his own animals, a choice herd of which 
he has bred with much care and attention. In the 
mean while, the young breeder would do well to 
study this cut thoroughly, for the animal figured 
here excels in all essentials, and it is lettered and 
explained in such a manner, as to give the reader 
a correct knowledge of the technical terms of the 
outside parts which constitute horned cattle. 
Cleveland Lad.— (Fig. 17.) 
Explanation. 
A—Forehead. 
B—Face. 
C—Cheek. 
D—Muzzle. 
E—Neck. 
F—Neck vein. 
G—Shoulder point. 
H— Arm. 
I—Shank. 
J—Gambril, or hock. 
K—Elbow. 
L—Brisket, bosom, or breast 
M—Shoulder. 
N—Crops. 
O—Loin. 
P—Hip, bucks, hocks, or huckles, 
Q—Crupper bone, or sacrum. 
R—Rump, or pin bone. 
S—Round bone, thurl or whirl. 
T—Buttock. 
U—Thigh, or gaskit. 
V—Flank. 
W—Plates. 
X—Back, or chine. 
Y—Throat. 
Z—Chest> 
The Property of Thomas Bates , Esq., Kirkleavington , England. 
®our in SttgiamL Mo, 14, 
Dairy Stock. —It has been a source of constant 
experiment and anxious inquiry, for more than a 
century, by the dairy-men and cow-keepers of Eng¬ 
land, to ascertain which is the best and most pro¬ 
fitable breed of cows for milk, and the result seems 
to be, when food is plenty, that the Shorwium» 
have won the palm, and have been established in 
the first rank for a considerable time without rivals, 
or the possibility that they ever can be beaten. 
And by Short-horns we mean, not only such as 
are strictly herd-book animals, but those also, of 
