68 THE JERSEY, ALDERNEY AND GUERNSEY COW. 



features of milkers — the comparison as to superiority or 

 inferiority being instituted between animals of the same 

 breed. Nevertheless, the good dairy cattle possess 

 such a development of good milking points, that, regard- 

 less of other tests, we can from these determine to a 

 great extent if belonging to a milking breed. 



The head should be clearly distinguished from that of 

 a bull by lightness, sharpness of outline, clean bone, well 

 developed skull, with broad forehead and well mounted 

 horn. I do not like a long-faced cow with narrow cra- 

 nium, heavy brow and thick prominent muzzle. 



The neck varies very considerably in different breeds. 

 It should be light, of moderate length, with a nice curve, 

 so that the head when raised appears prettily held. 



From the withers to the root of the tail, the spine 

 should be straio^ht and broad. The withers round and 

 broad, the loins wide, and, according to some, the spi- 

 nous processes of the lumbar vertebrae should bend well 

 forwards, so as to leave space between them and the 

 spinous process of the sacrum. 



A good back is usually seen with a good body, deep 

 and prominent ribs well back towards the ileum, and 

 not only allowing free play for the heart and lungs, but 

 room for the digestive and reproductive organs. 



The belly in young animals should be neat and round. 

 It droops with age, especially when a cow has borne 

 several calves. 



The limbs should be well proportioned, the fore ones 

 light, especially towards their upper part, and the hind 



