POINTS OF EXCELLENCE IN SHORTHORN CATTLE

New Zealand Times, Volume LXXI, Issue 4449, 31 August 1901, Page 4 (Supplement)

POINTS OF EXCELLENCE IN SHORTHORN CATTLE

The following scale of points, ns a guide in judging Shorthorn cuttle, has been adopted by the Michigan State Agricultural Societv. niul the points have been generally accepted by breeders in the Uni ted States. The figures at the left give the value of the point referred to. POINTS OB A SHORTHORN COW. Pedigree—Showing unbroken descent, on both sides, from known animals, derived from English herds, n s found in the English or American herd books, and without this, an animal cannot compete in this class. 3. The Head—Small, loan and bony, tapering to the muzzle. 2. The Face—Somewhat long, the fleshy portion of the nose of a light, delicate colour. 2. The Eye—ls of great significance, and should be prominent, bright and clear — “prominent,” from an accumulation of “adeps” in the hack pari of its socket, which indicates a tendency to lay on fat —“bright," as an evidence of a good dis position—“clear,” as a guaranty of the animal’s health; whereas, a dull, slug, gish eye belongs to a low feeder, and a wild, restless,eye betrays an unquiet, fit. ful temper. 1. The Horns —Light in substance, waxy in colour, and symmetrically sot on the head; the ear large, thin, and with con. siderahlo action. 2. The Neck—Rather short than long, tapering to the head; clean in the throat, and full at its base, thus covering and filling out the points of the shoulders. 14. The Chest—Broad from point to point of the shoulders; deep Irani the anterior dorsal vertebra to the floor of the sternum and both round unci full just back of Qie elbows: sometimes designated by the phrase “thick through the heart.” These are unquestionably the most important points in every animal, as constitution must depend ou their perfect development, and the ample room thus afforded tor the free action of the heart and Jungs. 5. The Brisket —However deep or pro. jecting, must not ho confounded with ca, pacity of,chest; for alt bough a very at tractive and selling point, it in reality adds nothing to the space within, Jiow. ever it may increase the girth without. It is, in fact, nothing more or less than a muscular adipose substance, attached to the anterior portion of the sternum, or breast bone, and thence extending itseif back. This form, however, of the brisket indicates a disposition to lay on fat generally throughout the frame, and in this point of view is valuable.

4. The Shoulder.—Whore weight, as iu the Shorthorn, is the object, should ho somewhat upright and of good width at the points, with the blade bone just suili. ciently curved to blend its upper portion smoothly with the crops. 8. The Crops—Must bo full, and level with the shoulders and bock; and is per. haps one of the most difficult points to breed right in the Shorthorn. 8. The Back, Loin, arid Hips—Should be broad and wide, forming a straight and even line from the nock to the setting on of the tail, the hips or bucks round and well covered. , ... 5. The Bumps—Laid up high, with plenty of flesh on there extremities, 2. The Pelvis—Should he largo, as inrli catod hy the width of the hips (as already mentioned! and the breadth of the twist. 3. The Twist—Should ho so well filled out in its “seam” as to form nearly an even and wide plain between the thighs. 5. The QuartcrsHLong, straight, and well developed downwards. 4. The Carcass—Bound, the ribs nearly circular, and extending well back. _ 3. The Planks—Beep, wide, and full, in proportion to condition. 2. The Leg—Short, straight, and stand, ing square with the body. 3. The Plates—Of the belly strong, and thus preserving nearly a straight under line. 2. The Tail—Flat and broad at its root, but fine in its cord, and placed high up, and on a level with the rumps2. The Carriage—Of an animal gives style and beauty; the walk should be square, the step quick, and the head up. 15. Quality—On this the Ihriftiness, the feeding properties, and the value of the anipml depend; and upon tbe touch of this quality rests in a good measure the gra zier’s and the butcher’s judgment. If the “touch” be good, some deficiency of form may he excused; hut if it be hard and stiff, nothing can compensate for bo un_ promising a feature. In raising the skin from the body, it should have a soft, flex, ible, and substantial feel, and when be. neath the outspread hand, it should move easily with it, and under it, as though resting on a soft, elastic, cellular sub stance, which however, becomes firmer as the animal "ripens.” A thin, napery skin is objectionable, more especially in a coid climate.

2. The Coat—Should bo thick, short, and mossy, with longer hair in winter, fine, soft, and glossy in summer. 3. The Udder—Pliable and thin in its texture, reaching well forward, roomy be. hind, and the teats standing wide apart, and of convenient size. POINTS OF A SHORTHORN BULL. . As regards the male animal, it is only necessary to remark that the points desirable in the female are generally so in tbe male, but must of course, be attended oy that masculine character which is inseparable from a strong, vigorous constitution. Even a certain degree of coarseness jb admissible, but then it must be so exclusively of a masculine description as never to be discovered in the females of bis get. In contradistinction to the cow, tfao bead of the bull may be shorter, the front, al bone broader, and the occipital flat and stronger, that it may receive and sustain the horn-ami this latter may be excused if a little heavy at the base, so its upward form its . quality, ami colour be right. Neither is the loooseness of the skin at. tached to. and depending from the under jaw, to be deemed other than a, featuie or the sex. provided it is not extended be vend the bone, but leaves tbe gullet and throat clean and free from dewlap. The upper portion of the neck should ho full and muscular, for it is an indiua. lion of strength, power, and constitution. The spine should he strong, the hones of the loin long and broad, and the whole muscular system "wide and thoroughly do, .velopegl over the entire frame.