| | Points. |
| Art. 1.—Head, should be lean and bony; forehead wide and somewhat dishing between the eyes; face straight but not long. | 2 |
| Art. 2.—Nose, of a light orange color; a black or mottled nose should be rejected. | 3 |
| Art. 3.—Eye, should be bright, prominent and clear, surrounded by a bright orange colored ring. | 3 |
| Art. 4.—Ear, thin, rather below medium size, orange color within, with a quick movement, expressive of attention. | 2 |
| Art. 5.—Horns, light, tapering, of a waxy color, somewhat long and spreading gaily towards the tips. | 2 |
| Art. 6.—Neck, clean in the throat, fine at the junction with the head, and full at the shoulder. | 2 |
| Art. 7.—Chest, deep and round, carrying its fulness well back of the elbows, thus affording abundant internal room for the action of the heart and lungs. | 6 |
| Art. 8.—Brisket, full and round, spreading the fore legs well at the junction with the body; not projecting, but forming a regular slant, without dewlap, to the throat. | 4 |
| Art. 9.—Shoulder, in this breed is a beautiful and important point, and should in a degree approximate to that of the horse; with points less prominent and in a more sloping position than in most other breeds, indicative of activity and good traveling quality. | 5 |
| Art. 10.—Crops, full and even, forming a line with the shoulder and back, extending well down the shoulder blade so as to prevent a cavity between the shoulder and the barrel. | 5 |
| Art. 11.—Back, full, loin broad, with the short bones extending full to the hoop ribs; hip bones wide and on a level with the sacrum, and setting on of the tail. | 8 |
| Art. 12.—Rumps, broad, full, and well covered. | 3 |
| Art. 13.—Escutcheon, this should be broad, maintaining an even breadth from the udder to the sacrum. | 8 |
| Art. 14.—Quarters, long, and well filled between the hip bones and the rumps, with a good muscular development at a regular slant to the hocks. | 6 |
| A pork ham objectionable. |
| Art. 15.—Flanks, moderately deep, full and mellow in proportion to condition. | 4 |
| Art. 16.—Legs, fore legs of medium length, spread wide at the brisket, straight, with well developed, round, muscular arm, firmly knit at the knee, fine shank bone with large sinews, drawing nearer together as they approach the feet; hind legs with a gradual taper from the patella to the gambrel joint, which should be wide, leg below, fine and flat, with large sinews, forming an angle of thirty-three degrees, and moving in a straight line with the fore legs. | 5 |
| Crooked knees or gambrels, causing an outward projection of the feet, deduct 3. |
| Art. 17.—Tail, set on full and round, at a level with the back, small in the cord, and finishing with a tassel of white hair. | 2 |
| Art. 18.—Carcass or Barrel, round and straight, its posterior ribs springing nearly horizontal from the vertebra, with less curve as they approach the posterior plates, with full and well developed anterior plates covering deep the springing rib. | 4 |
| Art. 19.—Color, always red, but of different shades. A medium red should be preferred; the very dark red coming slower to maturity, their beef of poorer quality, of less weight, and inferior milking qualities; the light red less hardy, but claim earlier maturity and superior beef qualities. Some white about the udder is common to all the various shades, but confined to that part alone. In all cases the color grows lighter about the muzzle, while a color, verging almost to a black and growing yet darker about the head, always was a very objectionable color for the true North Devon, and when accompanied with a dark nose should be rejected. | 2 |
| Art. 20.——Hair, should be short, thick, and fine; even throughout the body, and short about the head; a long, coarse foretop, accompanied by harsh, wiry hair elsewhere, objectionable. | 2 |
| Art. 21.—Udder, should be wide and well spread, projecting well forward and back, wide between the teats but not hanging; with milk veins large and extending well forward. | 9 |
| Art. 22.—Carriage, the Devons having, from their excellence in the yoke, another destiny besides that of the butcher's block, it is important that the animal's carriage should indicate as much; to obtain this, something of the heavy, inert, squarely moulded frame of the merely beefing animal must be relinquished for a lighter and more active frame. | 3 |
| Art. 23.—Quality, to combine this with the other highly important and characteristic properties of the Devon, requires no small skill, observation, and care in the breeder. For without this, in the eye of the experienced grazier and butcher, the animal is considered nearly worthless. No beauty of form can compensate for a hard, stiff feature, unyielding to the touch. The skin should have, when pressed between the thumb and finger, a mellow, yet substantial feel, and when beneath the outspread hand it should move easily with it, back and forth, as though resting on a soft, elastic, cellular substance, which becomes firmer as the animal ripens, forming a beautiful marbled beef, which is highly esteemed in the London market. | 10 |
| A thin papery skin is objectionable in a cold climate. |
| Perfection. | 100 |
