116 CHARACTERISTICS OF DAIRY COW. 



importance in this secretion. It is also held, by some authori- 

 ties, that the fat results from the fatty degeneration of the 

 free ends of the epithelial cells of the alveoli; but this is not 

 yet regarded as proven. The secretion of milk is con- 

 sidered to be constant, but most active during the time of 

 milking. 



Since the flow of milk depends primarily upon the number, 

 activity and efficiency of the milk glands, and secondly upon 

 the flow of blood to the udder, and the nutrients contained in 

 the blood, it is clear that the stomach and udder deserve the 

 importance attached to them; and since the nervous system 

 is closely co-ordinate to the digestive system and directly 

 controls, to a considerable degree, the flow of blood to the 

 udder, it also deserves attention. 



Since the abdomen and udder are the chief manufacturing- 

 points, it is but natural that extreme development in these 

 parts, should be sought for; and inasmuch as meat carrying 

 capacity and inclinations are not considered essential in 

 highly specialized dairy cows, these have been neglected. 

 This has resulted in a general type, that has been found to 

 be good in milk production; and this is considered, and the 

 importance of the different points indicated in the following 

 scale of points: 



Scale of Points. Dairy Cow. 



GENERAL APPEARANCE: Perfect Score. 



1. Weight 



2. Form. Inclined to be wedge-shaped G 



3. Quality. Hair fine, soft; skin mellow, loose, medium 



4. Condition. Lean, though vigorous, appearance when 



in milk G 



HEAD AND NECK: 



5. Muzzle. Clean cut; mouth large, nostrils large..... 1 

 G. Eyes. Large, bright, full, mild 1 



7. Face. Lean, long, quiet expression 1 



8. Forehead. Broad 1 



9. Ears. Medium size, yellow inside, fine texture 1 



10. Horns. Fine texture, waxy 1 



