JUDGING LIVE STOCK. 117 



11. Neck. Fine, medium length; throat clean; light dew- 



lap 1 



FOREQUARTERS: 



12. Withers. Lean, thin 1 



13. Shoulders. Light, oblique 2 



14. Legs. Straight, short; shank fine 2 



BODY: 



15. Chest. Deep, low; girth large with full fore flank. ... 10 

 1G. Barrel. Ribs broad, long, wide apart; large stomach 10 



17. Back. Lean, straight, open ojinted 2 



18. Loin. Broad , 2 



19. Navel. Large 2 



HINDQUARTERS : 



20. H ips. Far apart, level 2 



21. Rump. Long, wide 2 



22. Pin Bones or Thuris. High, wide apart 1 



23. Tail. Long slim; fine hair in switch 1 



24. Thighs. Thin, long 4 



25. Escutcheon. Spreading over thighs, extending high 



and wide; large thigh ovals 2 



2G. Udder. Long, attached high and full behind, extend- 

 ing far in front and full, flexible; quarters even 



and free from fleshiness 20 



27. Teats. Large, evenly placed 5 



28. Mammary Veins. Large, long, tortuous, branched 



with double extension; large and numerous milk 



wells 5 



29. Legs. Straight, short; shank fine 2 



Total 100 



This scale of points as given above serves to call attention 

 to the various parts of the body structure and indicates their 

 relative importance. As pointed out before, there is no rea- 

 son why a dairy cow must be narrow in front or wedge- 

 shaped; but because of the extreme development of certain 



