THE CULTIVATOR. 
137 
comparison, we will then be prepared to consider whether the less 
valuable breeds might not be improved by intermixture with the 
most valuable, or, at least, whether such attempt at crossing would 
be beneficial to the country. 
Before proceeding with this interesting investigation, I may re¬ 
mark, that the points and form recommended for general application 
are neither imaginary nor arbitrary ; on the contrary, they have been 
discovered and established by long experience patiently acquired, and 
they have now received the general sanction of competent judges ; 
in short, they form the rule of judgment for our best practical judges 
of cattle. It may have been observed, however, that I have hitherto 
applied the rule only to oxen, and it may therefore be very reason¬ 
ably demanded whether it applies well as to heifers, bulls and 
cows I To this I answer, that it applies to every age, sex and con¬ 
dition of cattle, and that if it did not, it could not be maintained and 
recommended as a general rule; but in its application to bulls and 
cows there is a slight deviation occasioned by sexual development. 
In the buil, age produces an enlargement of the muscles of the neck, 
and a fulness of the gristle, and a consequent dependence under the 
brisket; these are marks of virility, beside others, which cannot ex¬ 
ist in the ox ; and in the cow, age produces a thinness in the but¬ 
tocks and an enlargement of the abdomen, and a consequent depres¬ 
sion of the loins; these being marks of calf-bearing, which cannot 
exist in the heifer. In all other respects in regard to general form, 
points, quality and good breeding, the rule applies as strictly to the 
bub, the cow, and the heifer, as the ox. 
Of the various prevaihng breeds of cattle in Scotland which I shall 
enumerate and apply the rule of judgment to, I shall begin with the 
Short-Horns. 
When we survey the frame of a short-horn ox, we have a straight 
level back from beliind the horns to the top of the tail, full buttocks, 
and a projecting brisket; we have, in short, the rectangular form, 
as represented in a side view by this Fig. 1; we have, also, the le- 
Figure 1. 
vel loin across the hook bones, and the level top of the shoulder 
across the ox, and perpendicular lines down the hind and fore legs 
on both sides, these constituting the square form, when the ox is 
viewed before and behind, as represented in Figs. 2 and 3 ; and we 
Figure 2. Figure 3. 
have straight parallel lines from the sides of the shoulders along the 
outmost points of the ribs to the sides of the hind quarters, and we 
have these lines connected at their ends by others of shorter and 
Vol.II. 18 
equal length, across the end of the rump and the top of the shoulder 
thus constituting the rectangular form of the ox when viewed from 
above down upon the back, as represented by Fig. 4 We have, in 
this manner, the form of the short-horn ox and heifer in perfect ac¬ 
cordance with the diagrams ot the rule. 
Figure 4. 
Further, I should be inclined to assert, although I have not direct¬ 
ed my attention to the fact sufficiently to be able to prove the asser¬ 
tion from examples, that the carcass of a full fed symmetrical short¬ 
horn ox, included within the rectangle, is in length double its depth, 
and its depth equal to its breadth. Hence, Figs. 2 and 3 are 
squares, and Figs. 1 and 4 each two similar squares, placed in jux¬ 
taposition. The short-horn bull deviates from the rule in a rising of 
the neck, a dependence under the brisket, and a fulness of the neck 
vein ; the cow only a little from the ox or heifer, in a thinness in the 
buttocks, and besides this, when aged, in an enlargement of the 
belly, and mostly, though not always, in a hollowness in the loins. 
The form, therefore, of the short-horn breed is perfect according to 
the rule. 
In its points, that for quantity and well laid on beef, the short¬ 
horn ox is quite full in every valuable part, such as along the back, 
including the fore ribs, the sirloins and rumps, in the runners, flanks, 
buttocks, and twist, and in the neck and brisket as inferior parts. 
In regard to quality of beef, the fat bears a due and even prepon¬ 
derating proportion to the lean, the fibres of which are fine and 
well mixed, and even marbled with fat, and abundantly juicy. The 
fine, thin, clean bone of the legs and head, with the soft mellow 
touch of the skin, and the benign aspect of the eye, indicate in a 
remarkable degree the disposition to fatten; while the uniform co¬ 
lours of the skin, red or white, or both, commixed in various de¬ 
grees—bare cream-coloured skin on the nose and around the eyes, 
and fine tapering white or light coloured horns—mark distinctly 
the purity of the blood. These points of blood, and quality, and 
qnantity of beef, apply equally to the bull, the cow and the heifer, 
as to the ox. Combining all these properties of points and form, 
we shall find that the short-horn breed illustrates, in a very satis¬ 
factory manner, the application of the general rule which has been 
explained. On account of its valuable properties, this breed de¬ 
mands further illustration. 
The external appearance of the short-horned breed is irresistibly 
attractive. The exquisitely symmetrical form of the body in every 
position, bedecked with a skin of the richest hues of red and the 
richest white, approaching to cream, or both colours, so arranged 
or commixed as to form a beautiful fleck or delicate roan, and pos¬ 
sessed of the mellowest touch—supported on small clean limbs, 
showing, like those of the race-horse and the greyhound, the union 
of strengh with fineness; and ornamented with a small lengthy 
tapering head, neatly set on a broad firm deep neck, and furnished 
with a small muzzle, wide nostrils, prominent “ mildly beaming” 
eyes, thin large veiny ears, set near the crown of the head, and pro¬ 
tected in front with semi-circularly bent, v/hite or brownish coloured 
short, (hence the name,) smooth, pointed horns;—all these several 
parts combine to form a symmetrical harmony, which has never 
been surpassed in beauty and sweetness by any other species of 
the domesticated ox. 
Enthusiastic as this language may be considered when applied to 
the external beauty of cattle, it is not more so than the beauty of 
cattle is entitled to; for when it is considered that symmetry of 
form generally accompanies mellowness of touch in the skin, and that 
both constitute the true index to a disposition to fatten, the most 
useful property of all, beauty of external appearance is too valuable 
a criterion to be overlooked. Fortunately, indeed, beauty cannot bo 
overlooked in cattle, for, even were it useless, it it so irresistibly en¬ 
gaging, that the judgment of a stoic would be biassed in its favor. 
