994 



Rural School Leaflet. 



animals of the dairy type will furnish beef of reasonably good quality 

 when properly fattened. Then, too, while the types may be readily 

 recognized in the best developed individuals of either, there are a great 

 many animals of intermediate form that it would be difficult to assign 

 to either type, since the two types tend to merge into each other by 

 insensible gradations. 



The chief differences in form that distinguish the beef and dairy 

 types are: 



1. In outline of body, especially as viewed from the side. 



2. In depth and smoothness of flesh. 



3. In size of udder and external blood vessels connected therewith. 



Fig. 43. — The beef type 



In the beef form, the outline of the body approaches the rectangu- 

 lar. The general contour of the top and bottom lines is straight and 

 parallel, and the general dimensions of the body approximate those of 

 a brick; i.e., length twice the depth, and depth twice the thickness. 



In the dairy type the general outline of the body is " wedge-shaped 

 from before backward;" that is, the general contour of the top and bot- 

 tom lines diverges from the front toward the rear. This is brought about 

 by a relatively large development of the hind quarters and sometimes 



