738 



Rural School Leaflet. 



The chief differences in form that distinguish the beef and dairy- 

 types are: 



1. In outhne 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. 



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- 



V,: 



V. 



Fig. 66 — The dairy type 



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

 by a relatively large development of the hind quarters and sometimes 

 by relatively low and thin shoulders. The height of the animal at the 

 hips is from one-half to one and one-half inches greater than at the 

 shoulders. The wedge-shaped appearance is increased by a large and 

 pendulous abdomen and by a large and well-developed udder. 



In the best beef animal, even when not fully fattened, the whole 

 body is thickly and smoothly covered with flesh (muscle) so that the 

 angles of the bones are nowhere prominent. This is seen particularly- 

 over the upper portion of the ribs immediately back of the shoulder, 



