DAIRY MEETING. 1 33 



should be narrow between the horns, which also indicates effem- 

 inacy. Breadth at the horns is demanded of the beef cow. The 

 next point is the length from the eye to the muzzle. She should 

 have a long, dishing face. In the beef breeds we have the 

 straight, possibly the outcurving face, but in the milk breeds the 

 incurving line. The face should have a reasonable width. If 

 the judge gives it full score he will say two points. 



He examines then the eyes and the horns. Are the eyes mild, 

 large, placid ; those restful eyes that indicate the type of the 

 mother? If so, and if the horns are small, thin, amber-colored 

 and incurving, those are ideal horns and ideal eyes and would 

 score one point. Suppose the horns are a little coarse, a little 

 lacking in color, or the eyes a little staring. How much shall 

 we cut them? If we take off one-half a point that would be a 

 rank cut of fifty per cent. In judging by the score card we can 

 rarely cut them more than one-fourth of a point. 



We will next consider the neck, from the setting on of the 

 bonis to the shoulder. It should be long and lean, joining the 

 shoulders not smoothly, as in the beef breeds, and without dew- 

 lap ; narrow on top ; heavy through the neck vein ; strong in its 

 connection with the head and without coarseness at the throat. 

 That long, lean neck we would give a score of eight points. 

 Why should it be regarded with so much importance? What 

 has this to do with the producing capacity of the cow? This 

 long, flat neck indicates the function of milk produ^i-ion and not 

 of flesh production. If too long and thin it indicates weakness. 

 In the beef animals we And a short, round neck. If it were a 

 little too heavy at its connection with the throat, a little too 

 rounding^ we would cut it one, two or three points. The judge 

 would mark it whatever he thought was right. Should the 

 judge who was doing that work be a man who had come in con- 

 tact with animals but little, or would he have to carry in his 

 mind the ideal neck of the Jersey cow, long, straight, smooth and 

 fine, yet strong in all its parts ? 



The back should be level to the setting on of the tail. This 

 is not so important and is given but one point ; it has to do with 

 beauty. We may call it a fancy point, which has but a small 

 valuation. Take the width of the loin. Standing behind the 

 cow, place the hands on the right and left loin and carry them 



