SCALE OF POINTS 223 



Articles. Points. 



7. Back straight from withers to setting of tail ; croup 



and setting on not coarse ,' v "-. "-"'.''* 6 



8. Withers fine, and not coarse appoint of shoulders . 4 



9. Hips wide apart, rather prominent and fine in bone 2 



10. Hind legs squarely placed when viewed from 



behind, and not to cross or sweep in walking . 2 



11. Tail thin, reaching the hocks, good switch *~.* 2 



12. Udder large, not fleshy, and well balanced .'\. \ IO 



13. Fore-udder full and running well forward . "'. ? " 10 



14. Rear-udder well up, protruding behind and not 



rounding abruptly at the top . ' J;-\ * . 8 



15. Teats of good uniform length and size, wide apart 



and squarely placed . ' . '" ." " ;.:. 7 



1 6. Milk-veins large and prominent . ( - "'1 .' 3 



17. Richness, as indicated by a yellow colour on horns, 



escutcheon, and inside of *w.r (the latter mostly 



an animal excretion which can be rubbed off) . 3 



1 8. Skin thin, loose and mellow ... 4 



19. Growth , . . ! '*"'. '"'" 3 



20. General appearance, denoting a high-class and 



economical dairy cow . . . '". 10 



Additional special points extracted from the scale of 

 points for bulls : Head broad ; eye full and lively ; muzzle 

 broad ; neck arched, powerful, and clean at the throat ; withers 

 fine ; shoulders flat and sloping ; loins broad and strong ; legs 

 rather short ; rudimentary teats, squarely placed and wide 

 apart. A bye-law makes it impossible for a bull to get a 

 prize before he is a year old. 



The whole form of a typical Jersey cow is handsome and 

 deer-like, and the shades of colour being bright and uncommon, 

 Jerseys are, irrespective of their milking powers, favourite 

 park cattle. Like all good dairy cows, Jerseys have a 

 tendency, wtren milking heavily, to become too thin to appear 

 to the best advantage, the production of rich milk being 

 incompatible with putting on fat. 



The milk, though not invariably abundant, is noted for a 

 large proportion of cream of peculiarly rich quality and colour, 

 which makes the cows favourites in many private household 

 dairies throughout the country. A few are also kept in 



