FARMERS' INSTITUTES. 119 



most solid parts, are small cells in which the process of milk secretion is 

 going on. These cells are connected with groups of cells which have 

 been likened to a bunch of grapes. From the cells the milk secreted 

 passes off into small canals, and these into larger canals, until the milk 

 finds itself in the large noticeable canals in the udder, which lead down 

 to a cavity directly over the teat, known as the milk cistern. Each teat 

 has a small muscle in it at the bottom, sufficiently strong to hold the milk 

 back from escaping from the hole in the teat, unless force is used. 



There are various forms of udders. Dairy cow experts of today gener- 

 ally concede that an udder which is quite round on the outside of the 

 body from front to rear, with the teats well placed thereon represents a 

 superior form. If, however, the udder is well extended along the belly, 

 outside of the line of a circle that is regarded as even an improvement 

 over the round outline. There are many udders, however, which have 

 very defective points, the front teats being suspended high above the 

 back ones, and the fore udder much abbreviated. Such a type of udder 

 is not only lacking in beauty and symmetry, but it is also usually a 

 poorer producer than one correctly developed in front. The hind udder 

 is usually better formed, and is less a cause for complaint than the fore 

 part. Again, some cows have very thin udders, viewed from in front or 

 behind, and sometimes the udders are deeply grooved between the 

 glands. These two features are also objectionable, and are indications of 

 lacking capacity. The best udder should not only have a superior front 

 and rear development, but it should be thick through, and not deeply 

 grooved. Further, when milked out, it should be thin and mellow, 

 shrinking readily in the hand, showing considerable milking capacity. 

 The udder also should have the teats well placed on each quarter, of good 

 size, so that they may be grasped comfortably by the hands. Teats 

 about three inches long, standing straight down, and well separated, 

 are about right. 



While we have no figures on the subject, most persons who give con- 

 sideration to this matter, prefer to have large, long, crooked milk veins 

 extended along the belly of the cow and connected'with the udder. These 

 also should pass into the wall of the belly as it is termed, through good 

 sized orifices or milk wells as they are usually known. 



But comparatively little experimental work has been conducted show- 

 ing the relationship of form of udder to capacity. It has been a subject 

 of study on my part for some years, and not only have I conducted ex- 

 periments in this field at the Indiana Agricultural Experiment Station, 

 but also in several large dairy herds owned by private individuals. 

 Briefly, I desire to call your attention to some of the facts obtained in 

 these studies of the udder. 



Comparing the capacity of fore and hind udder, a considerable num- 

 ber of cows were milked, the milk from the fore udder being weighed sep- 

 arate from that of the hind udder. In 113 milkings, the average yield 

 from the fore udder was four pounds and one ounce of milk, while that 

 from the hind part was four pounds and nine ounces. 



Comparing fore and hind udder, where the fore udder was abbreviated 

 and defective in conformation, thirteen cows were subjects of study. In 

 these cases, the average yield for the fore udder was three pounds, nine 

 ounces, while the hind udder yielded six pounds, one ounce. This gives 

 striking evidence of the difference in capacity where one part of the 

 udder is out of balance with the other. 



