Starting from the bag, one notices to the right and the left of the stomach two veins resembling the two milk veins of cows. They are prolonged to and pass a little in the direction of the navel, and terminate in a small cavity. Independent of the characteristic signs indicated above, the bull re-producers should unite all the essential conditions which in each locality constitute the type of the pure race. These conditions are: 1. The color of the hide preferred in that country. 2. A size proportioned to the race that they are to continue. A shape and a frame usually accepted. 3. To be of the first order in each class, easily showing the power of transmitting milking qualities. 4. Aptitude for fattening. 5. To be good for work. 6. To have a docile and patient character. The evils of conformation, like the good qualities, are transmitted generally by the act of generation. If it does not have the ability to do this, one should quickly correct it. Here the bovine race has been much neglected in all these respects. A judicious choice, and a scrupulous attention is not always prevalent in selecting a breeding animal; thus it results in a fatal re-generation, to which it is time to put a stop. Before giving the distinctive characteristics of the ten classes of bulls, it will be useful to mention those classes which are oftener met in French and foreign races; and also those which are more rare. The classes which are most distributed, and which present the greatest number of bulls, are in all races these three classes: 1. The Curved-line; 2. The Limousine; 3. The Horizontal. The classes on the contrary, which present but a very small number of subjects are in the following order: 4. Demijohn. 5. Bicorne. 6. Square-cut. 7. Selvage. 8. Left Flanders. 9. Double Selvage. 10. Flanders. [Illustration: GUERNSEY BULL RADLEY, No. 209. PROPERTY OF S. C. KENT, WEST GROVE, PA.] The reason one finds so few good breeding bulls belonging to the first class, is first, the small number of such animals compared to that of cows; and next, the lack of knowledge of the best ones to keep. Oftentimes for want of this knowledge, the best bulls were castrated for oxen or for fattening, thus by chance, the poorest are often kept. The best individuals have generally at birth, all the qualities which characterize a superior animal. They are easily kept and fattened, for the reason that their mother has much milk, and are soon ready for the butcher. Inferior animals, on account of a smaller supply of milk, are thin, and often malicious, of little value, and remain oftener in the hands of the owner. Thus are sacrificed the good bulls, and the bad are kept. Therefore, always select the choicest when they are young, to improve the race.