374 BOARD OF AGRICULTURE. 



The neck should be fine at the head, rather thin, and 

 gradually deepening to fit the shoulder and chest. 



The chest should indicate well-developed lungs. 



The barrel should be large and deep : it is the factory 

 to dissolve the food, and secrete the milk, and should be 

 capacious (no body, no cow). 



The ribs should be thin and flat, and well rounded out. 



The back should be straight, and gradually widening from 

 the shoulder to the hips. The hips should be broad and 

 prominent, and the rump long from hips to tail. The tail 

 should be long, tapering, and fine, and switch full, — white 

 or black, as may please the fancy. 



The legs should be fine, thin, and short; although we 

 notice the tendency of the bones to enlarge where cattle 

 graze on hilly pastures, also to increase in length when they 

 are habituated to the tether and stables. 



The hide or skin should be soft and mellow to the touch, 

 and yellow where the secretions are undisturbed. 



The udder should be capacious and well-developed, both 

 forward and behind, should not be fleshy. The teats should 

 be more than medium size, well set upon the udder ; and the 

 cow with small teats should be discarded as a breeder or 

 milker. 



The milk-veins should be large, running well forward, — 

 the more crooked, the better: they are as sure an index of a 

 cow as any external part. 



While we like to see a well developed and defined escutch- 

 eon, after more than thirty years' observation we are still in 

 the fog, and do not regard the escutcheon as the ne plus 

 ultra. 



We prefer the Jersey cow of medium size, or as large as 

 may be without coarseness: coarseness is as much out of 

 place in her structure as in any animal refined by careful 

 breeding. 



Symmetry and uniform shape and color are always strong 

 and valuable points in families and strains of Jersey cattle, 

 indicative of good breeding. 



The color of Jerseys we consider more a matter of fancy 

 than as having any influence on their dairy qualities. 



Breeders have their fancy for light fawns with white, solid 

 fawns, light and dark, black and light tongues, &c. We are 



