ght," under the body?

SECTION LIV. CATTLE

All farm animals were once called _cattle_; now this term applies only
to beef and dairy animals--neat cattle.

Our improved breeds are descended from the wild ox of Europe and Asia,
and have attained their size and usefulness by care, food, and
selection. The uses of cattle are so familiar that we need scarcely
mention them. Their flesh is a part of man's daily food; their milk,
cream, butter, and cheese are on most tables; their hides go to make
leather, and their hair for plaster; their hoofs are used for glue, and
their bones for fertilizers, ornaments, buttons, and many other
purposes.

[Illustration: FIG. 247. A PRIZE-WINNER]

There are two main classes of cattle--beef breeds and dairy breeds. The
principal breeds of each class are as follows:

I. _Beef Breeds_

1. Aberdeen-Angus, bred in Scotland, and often called _doddies_.
2. Galloway, from Scotland.
3. Shorthorn, an English breed of cattle.
4. Hereford, also an English breed.
5. Sussex, from the county of Sussex, England.

II. _Dairy Breeds_

1. Jersey, from the Isle of Jersey.
2. Guernsey, from the Isle of Guernsey.
3. Ayrshire, from Scotland.
4. Holstein-Frisian, from Holland and Denmark.
5. Brown Swiss, from Switzerland.

Other breeds of cattle are Devon, Dutch Belted, Red-Polled, Kerry, and
West Highland.

In general structure there is a marked difference between the beef and
dairy breeds. This is shown in Figs. 248, 249. The beef cow is square,
full over the back and loins, and straight in the back. The hips are
covered evenly with flesh, the legs full and thick, the under line, or
stomach line, parallel to the back line, and the neck full and short.
The eye should be bright, the face short, the bones of fine texture, and
the skin soft and pliable.

[Illustration: FIG. 248. ABERDEEN-ANGUS COW (A BEEF TYPE)]

The dairy cow is widely different from the beef cow. She shows a decided
wedge shape when you look at her from front, side, or rear. The back
line is crooked, the hip bones and tail bone are prominent, the thighs
thin and poorly fleshed; there is no breadth to the back, as in the beef
cow, and little flesh covers the shoulders; the neck is long and thin.

The udder of the dairy cow is most important. It should be full but not
fleshy, be well attached behind, and extend well forward. The larger the
udder the more milk will be given.

The skin of the dairy cow,