THE JERSEY, ALDERNEY AND GUERNSEY COW. 69 



ones broad, with full flat thighs, broad clean hocks, 

 straight and short legs. 



The skin should be free, thin, and may be covered 

 with hair of any color, according to the breed. In 

 some, as in the Jersey cattle, a light color is preferred. 

 Amongst Brittany cows the light-colored cows are usu- 

 ally coarse, wild, and unproductive. The black and 

 white cows are preferred. Amongst Ayrshlres a good 

 reddish brown and white cow is considered the best. 

 Color is of little value to determine quality, especially 

 in comparison with the nature of the skin. I have never 

 seen a cow with a really good skin a bad milker. It 

 is as certain a sign as most of the more generally re- 

 puted ones. In some instances the hide is fine, and feels 

 thicker than it really is, from the unhealthy condition of 

 a cow. I know of no fault I dislike more than really 

 thick skin. . . 



The tail is by some much looked to, and it Is be- 

 lieved that when fine, and reaching down to the hocks, 

 with a fine tuft of hair, it Is associated with other eood 

 milking points. 



It is an essential quality In a cow that she should be 

 good tempered, lively, and in such constitutional vigor 

 as to feed well, ruminate much, and thrive well. The 

 perfect state of the digestive system is a very im- 

 portant matter. And we have before said that a good 

 conformation of chest, Indicating great power of the 

 respiratory organs, is much to be desired. All these 

 qualities render an animal constitutionally strong, and 



