5? 74 THE CULTIVATOR. Dec. 
POINTS OF CATTLE. 
[The principles of improving the breeds of cattle 
and other stock, are not generally understood in this 
country; nor is much knowledge manifested in regard 
to the points by which animals, (especially cattle for 
fattening,) should be judged; and we have no doubt that 
a want of information on these matters, operates to les¬ 
sen the proceeds arising from the rearing of stock, to 
the amount of twenty to fifty per cent. The following 
observations refer chiefly to the points which Short- 
Horn cattle should possess, to fatten to the best advan¬ 
tage, though they are in general equally applicable to 
other breeds designed for the same purpose. The re¬ 
marks comprise a portion of an essay on cattle, pub¬ 
lished by the Royal Agricultural Society. We would 
call particular attention to what is said in reference to 
handling, a point, which, though it is unquestionably 
of more importance in cattle designed for slaughter 
than any other, is probably with us the least under¬ 
stood or regarded.] 
The rump-bone, when the beast is in a lean state, 
should be about two inches ofi^ and the upper part of 
it level or even with the under side of the tail. When 
the rump-bone lies near to the tail, it shows the 
smallest quantity of fat laid on that part; but the gene¬ 
ral dislike to this is proved by the name of “Tom 
FooPs Fat” being given to it. When narrow in this 
part, there is always a want of substance and lean flesh 
between that and the hip, and a part between them 
where the fat of the two points does not join together; 
whereas when the rump is farther from the tail, the fat 
is continued from it to the hip. The distance from the 
hip and rump should be long and full of lean flesh ; the 
hips should be wide, especially those of a female, which 
should be wider in proportion than those of the male. 
The shape of the hip is difficult to describe, but should 
be something like a round-pointed triangle, with one I 
end hanging downwards, and on putting the fingers I 
on to the centre a hollow will be found. The loin 
should be flat and wide; and when lean, two knobs or j 
pens should be felt, which when fat, -will be the base of 
two ribs, called false ribs, which connect the hip and ; 
rib together in mass. The part commonly called “the ' 
space ” from the hip to the rib, is generally recommend- j 
ed to be short; but still it must be borne in mind that i 
the beef on this part is of more value than any other; ! 
and if the loin be flat and wide, and the rib high and 
round, no ill effects will proceed from a moderate j 
length of space, and it unquestionably gives that length 
and grandeur to the character of an animal which is 
very desirable: it is the want of a wide loin and round 
rib, and not the length of space that causes gut. The 
rib should come well out of the back, and be broad, 
round and deep. On putting the fingers and thumb on 
each side of the rib, and drawing them together, the 
skin should be thick, pliant, and mellow, and the hand 
be filled with long soft hair, and the feel underneath 
&iould be smooth and pleasant. The sensation derived 
from a fine touch is delightful to an amateur breeder, 
but cannot be defined; few things denote a good hardy 
constitution more than a soft thick skin, full of long 
hair. Putting the finger and thumb on each side of the 
rib as above described is called “ handling ” in the 
north, but in the midland and southern counties it is 
generally called “quality.” Whether that term had 
its origin at Smithfield we need not inquire, but certain 
it is that Mr. Charles Colling knew of no such word as 
applicable to inclination to fatten. “Quality” is fre¬ 
quently used to denote firmness of flesh, and sometimes 
it is misapplied, as in hardness of flesh, but seldom 
used to signify inclination to fatten; the mistake in this 
particular has done much harm to many herds of Short- 
Horns. Let handling and quality go together in a fat 
animal, and a good bred Short-Horn will have waxy 
beef, under a loose, pliant hide, full of soft, long 
hair; but in a poor beast, « handling” is the only test 
to discern the inclination to fatten. Handling is the 
most important subject we have to consider; it is the 
grand characteristic of a Short-Horn, [or other beast 
designed for fattening.] Of what value would an ani- 
mal be, possessed of perfect symmetry, if he could not 
be made fat without extraordinary keep? It has been 
said above, that it was Mr. Charles Colling’s fine touch 
in this particular that enabled him to bring the Eetton 
Short-Horns to their unrivalled state of excellence; its 
importance has led me to dwell upon it at some length; 
but it is impossible to describe the kindly fed which is 
conveyed to the senses by the handling of a first rate 
Short-Horn; yet the knowledge of it is absolutely 
necessary for a breeder to possess before he can bring 
his herd to any high state of excellence. The next 
point under consideration is the crop, in the shape of 
which, width of the back, and roundness of the rib, but 
in a less degree, should be continued forward, so as to 
leave no hollow behind the shoulders. The shoulders 
on the outside should have a roll of fat from the lower 
to the upper part of it; the nearer to the top, the more 
closely it connects the crop and the collar in front of 
the shoulder together. In the anatomy of the shoulder, 
modern breeders have made great improvement on the 
Ketton Short-Horns by correcting the defect in the 
knuckle or shoulder-point, and by laying the top of the 
shoulder more snugly into the crop, and thereby filling 
j up the hollow behind it. This is an important im- 
j provement, but it may be questioned whether the great 
j attention that has been paid to this has not been at- 
I tended by the neglect of some other more valuable 
parts, for we now seldom find those long hind quarters, 
so peculiar to the Ketton Short-Horns. Shoulders 
should be rather wide at the top; that is, they should 
not lie close to nor be quite so high as the withers; for 
when they are narrow at the top, and too oblique in the 
shape, they never cover with fat over them properly, 
and the neck of such animals is often too low. Mr.. 
Mason, of Chilton, whose attention was first drawn to 
this point, with his wonted skill, succeeded to admira¬ 
tion; the prominent breasts and oblique shoulders of 
his beasts, on a side view were perfect; but the shoul¬ 
ders were close and narrow at the top, and did not load 
with fat. The first evidence of this, of notoriety, was 
in the beautiful cow Gaudy, (whose picture is to be 
seen in the first volume of the “ Herd-book,”) who, 
when slaughtered, was barely covered in this point, 
although very fat in all other points. 
The neck and head are not handling points; but I 
will briefly notice them before I turn to the lower part 
of the body. The neck should be thick and tapering 
towards the head; a thin neck is strong evidence of a 
want of flesh and substance in other parts. There are 
various opinions on the shape of the head; some prefer 
it to be long and lean, whilst others approve of its be¬ 
ing thick and short; but to be broad across the eyes, 
tapering considerably below them to the nostrils, which 
should be capacious, with a cream or flesh-colored 
muzzle, will be nearly cori’ect; although it is but right 
to state that thei-e are many well-bred Short-Horns with 
dark muzzles. This has been considered by many lo 
be a recent inti’oduction, through some inferior cross; 
but without denying that, let it not be forgotton that 
some of the early Short-Horns were not entirely free 
from it, although not very common; but the sire of 
Foljambe could not boast of much delicacy thei-e. The 
horn has often been called a non-essential, and in some 
respects that may be time; yet it must be admitted that 
a small, moist, white or yellowish horn, coming well 
off the head with a graceful circle, and with a down¬ 
ward tendency at the end in a female, and an inclina¬ 
tion upwards in an ox, contributes much to the chai-ao- 
ter and appeai-ance of an animal, and denotes a feeding 
propensity. The eye has had its fashion at different 
periods: at one time the eye high and outstanding from 
the head, and at at another time the sleepy eye sunk 
into the head; but these extremes have merged into 
the medium of a full, deal’, and prominent eye, with a 
placid look. The neck-vein foi-ms a collar in front of 
the shoulder, extending from the upper part of it down 
to the breast end, connecting the fat on the shoulder 
with the fat on the breast, thereby promoting a uniform 
