254 
THE CULTIVATOR, 
August. 
Spanish Merino Buck. 
THE PROPERTY <JF MB. GEOROE CAMPBELL, WEST-WESTMINETER, VERMONT-. 
Points of Excellence in Gattle. 
Adopted hy the N. Y. S. Ag. Society, for the guidance of the 
Judges at their Annual Fairs. 
Herefdrds. 
Purity of Blood, as traced back to the satisfaction of 
committees, to imported blood, on both sides , from 
some known English breeder, or as found in Ey ton’s 
Hereford Herd Book. 
The Head— moderately small, with a good width of 
forehead, tapering to the muzzle; the cheek-bone 
rather deep, but clean in the jaw,. 3 
The Nose, light in its color, and the whole head 
free from fleshiness, • • • ... 2 
The Eye full, mild, and cheerful in its expression, 
The Ear of medium size, ... 
The Horns— light and tapering, long and spread¬ 
ing, with an outward and upward turn, giving a 
gay and lofty expression to the whole head, 
The Neck— of a medium length; full in its junc¬ 
tion with the shoulders, spreading well over the 
-shoulder points and tapering finely to the head, 
The Chest— broad, round, and deep ; its floor run¬ 
ning well hack of the elbows, which with a 
springing fore-rib, gives great interior capacity 
to this all important portion of the body, •••••• 14 
The Brisket —when in flesh , largely developed, 
descending low between the legs, and deep, by 
covering the anterior portion of the sternum, or 
breast bone, but never interfering with the action 
of the animal when in working condition,...... 
The Shoulder— lying snugly and closely in to¬ 
wards the top and spreading towards the points; 
the blade sloping somewhat back, and running 
pretty well up into the withers, which by rising 
a very trifle above the level line of the back, gives 
to the oxa very upstanding and beautiful fore-end. 
The whole shoulder well clothed with muscle, •• 3 
The Crops— filling all up evenly behind the shoul¬ 
ders, and blending them smoothly with the mus¬ 
cles of the hack, ..... 3 
The Back, loin, and hips, should he broad, wide, 
and level, ... 8 
The Rumps should lie nearly, or quite level with 
the hack, and their covering should be abundant, 
mellow, loose, and freely moving under the hand, 
thus showing great aptitude to fatten,......... 4 
The Pelvis— roomy; indicated by wide hips, as 
already mentioned, and the space between the 
rumps, which should stand well apart, giving a 
general breadth to the posterior portion of the 
animal,... 3 
The Twist, broad and full, extending well down 
on each side of the thigh, with corresponding 
width—a broad twist as a good indication of a 
butcher's animal,.. 5 
The Hind Quarters —-large, and thoroughly de¬ 
veloped in its upper and more valuable portions, 
as beef. The thigh gradually tapering to the 
hoek, but muscular,.. 6 
The Carcass —round throughout; full and capa¬ 
cious, with the under line of the belly level, or 
nearly so, • • .. 3 
The Flank full and wide,..................... 3 
The Legs— straight, upright; firmly placed to 
support the superincumbent weight; a strong 
back sinew, but by no means a large, coarse can¬ 
non bone, .. 3 
The Plates of the belly strong, and thus preser¬ 
ving nearly a straight under line,............. 3 
The* Tail —large and full at its point of attach¬ 
ment, but fine in its chord,... 2 
