very muscular;
the shoulder-blade light; shoulder full and soft; brisket and loins
large; hips well developed, and on a level with the chine; hind quarters
long and well filled in; buttocks on a level with the back, neither
falling off nor raised above the hind quarters; tail slender, well set
on; hair fine and soft; body round and full; carcass deep and well
formed, or cylindrical; bone small; thigh short and well made; legs
short and straight, and slender below the knee; as handlers very
excellent, especially mellow to the touch on the back, the shoulder, and
along the sides, the skin being soft, flexible, of medium thickness,
rolling on the neck and the hips; hair bright; face almost bare, which
is characteristic of pure Herefords.

They belong to the middle horned division of the cattle of Great
Britain, to which they are indigenous, and have been improved within the
last century by careful selections.

Hereford oxen are excellent animals, less active but stronger than the
Devons, and very free and docile. The demand for Herefords for beef
prevents their being much used for work in their native county, and the
farmers there generally use horses instead of oxen.

It is generally conceded that the qualities in which Herefords stand
pre-eminent among the middle-sized breeds are in the production of oxen
and their superiority of flesh. On these points there is little chance
of their being excelled. It should, however, be borne in mind that the
best oxen are not produced from the largest cows; nor is a superior
quality of flesh, such as is considered very soft to the touch, with
thin skin. It is the union of these two qualities which often
characterizes the short horns; but Hereford breeders--as a recent writer
remarks--should endeavor to maintain a higher standard of
excellence--that for which the best of the breed have always been
esteemed--a moderately thick, mellow hide, with a well apportioned
combination of softness with elasticity. A sufficiency of hair is also
desirable, and if accompanied with a disposition to curl moderately, it
is more in esteem; but that which has a harsh and wiry feel is
objectionable.

In point of symmetry and beauty of form, the well bred Herefords may be
classed with the improved short horns, though they arrive somewhat more
slowly at maturity, and never attain such weight. Like the improved
short horns, they are chiefly bred for beef, and their beef is of the
best quality in the Eng