Thus have I wished in the description of classification, to point out precisely the distinctive signs by the aid of which one can easily recognize them. After the study of bastard cows, comes the chapter of bull re-productors. I have made plain, that in the classifications of bulls, I have reduced to three the numbers of orders of each class, in order to bring the application of the method to the most simple expression. The first will comprehend all the bulls, the good re-producers; the second, the re-producers of middling quality; the third, the bad re-producers. I mean by bad, those in which fails the ability for the transmission of the lactiferous qualities. As one sees, the characteristic signs with the males, as with the females, have a significant value of the highest importance. With the bull, they portray the re-productive qualities, and with the cows the lactiferous qualities. The observers who will apply my system of one kind, as rigorously for the males as for the females, will observe in the passage of one order to the other, the same scale of proportion that this established in the classification of the cows. Although the classification bears more on the lactiferous or re-productive properties than on the others, it is important to take in consideration all the other qualities that the individuals can and ought to possess to be of an irreproachable organization. The cows of the first and second order of each class, in all the races, will always give in the same country, a greater abundance of milk than those of inferior orders. To recognize the lactiferous produce of cows, whatever may be their class or the locality that they inhabit, it suffices simply to know the quality of the food which makes the habitual nourishment of the cows in the place where they are kept. In following in his appreciation, the degree of superiority or of inferiority of the escutcheon, one will judge close upon the daily quantity of milk that all the cows of the same country are apt to give, for one will know then in what proportion all the figures of the classification should be modified. A milk cow ought to be neither too fat nor too lean, to give her maximum of milk. All confinements in a period of thinness is prejudicial to the habitual produce. Even when the animal would have recovered her strength, she will not recuperate so as to restore the quantity of her milk; that can take place only after a year, and by means of a new calf. A great milk cow, whatever may be her aptness for fattening, and her condition of fat at the time of calving, becomes thin about fifteen or twenty days after calving; the time of her rut is therefore less near than that of a poor milk cow, because her vital forces are weaker. Witness the quantity of her yield, which is only that of a cow of medium product.