ART. 16.--_Legs_, of moderate length standing square under the body, with sufficient angle at the gambrel joint to secure strength and activity, the toes pointing straight to the forward feet; the bone fine and flat below the hock, sinews large and clear; the forearm well developed; the bone below the knee quite small, coming nearer together as they approach the ground; hoofs, black and broad. 5 ART. 17.--_Tail_, set on round and full, on a level with the back, without loose, flabby skin underneath; tapering gradually to the end, which is invariably furnished with a tassel of white hair. 2 ART. 18.--_Carcass_ or _Barrel_, round, straight on the back and belly, its posterior ribs extending well back, and springing nearly horizontal with the back bone. Medium size being preferable for stock breeding in the Devon. 3 ART. 19.--_Color_, always red, but admits of different shades, the medium red are considered as combining the largest amount of valuable qualities. The very dark red being less thrifty, and generally hard handlers; while the very light red, with a thin papery skin are less hardy in a cold climate. 1 ART. 20.--_Hair_, should be soft, thick and fine, and not much curly. 2 ART. 21.--_Carriage_, this is an important quality in the Devon, as he is destined for the yoke, as well as for the butcher. He should shew by his sprightly active movements, and graceful gait, that he is fitted for his proper place. 4 ART. 22.--_Quality_, on the thriftiness, the feeding properties, the value of the animal depends: and upon the _touch_ or handling qualities, rests in a great measure the graziers and butchers' judgment. If the handling be good, some deficiency in minor qualities may be excused; but if it be hard and stiff, nothing can compensate for so unpromising a feature. In raising the skin from the body between the thumb and finger, it should present a soft, flexible and substantial feel, and pressed by the out spread hand it should move easily with and under it, as if resting on a soft, elastic, cellular substance, which becomes firmer as the animal ripens. 15 --- Perfection. 100 POINTS OF EXCELLENCE IN A DEVON COW. Purity of blood indispensable. Points. ART. 1.--_Head_, should be lean and bony; forehead wide and somewhat dishing between the eyes; face straight but not long. 2