Since the development of the mammary system of the dairy cow is an important index 

 to her milk producing capacity, the examination of the mammary organs must be careful and 

 complete. Notice carefully the size and shape of udder, both from the rear a.nd side view. 

 Great width and length of udder indicate large capacity. To be long, the udder must attach 

 high behind and extend well forward. It should not hang too low. The floor, or sole, should 

 be level, and the four quarters should be uniformly developed and well balanced. Now ex- 

 amine the udder with the hand to note if it be flexible and free from meatiness. It should be 

 soft and pliable, and indicate a tendency to fold closely into small space when empty. The skin 

 should be very soft and velvety. Examine carefully each quarter to see that none is hard, 

 caked, or spoiled. Try each teat to see that it milks readily and naturally. Note the size of 

 the teats and their placing. In order to be easily manipulated, they must be of convenient 

 size, hang directly downward, and not be too close together or far apart. Udders are often 

 narrow, funnel-shaped, or lacking in forward development. Observe that running forward from 

 the udder along the abdomen are large veins which carry the blood from the udder to the heart. 

 These veins are of extreme importance as they indicate the flow of blood through the udder. 

 The amount of milk the udder can secrete depends largely on the blood supply. These veins 

 should be large, long, and tortuous. Observe that the "milk veins" pass through the body wall 

 at openings well forward on the abdomen. These openings are called "milk wells." They 

 should be large and numerous. By following along the vein with the fingers, the openings can 

 be found and their size noted. 



Having now completed a detailed examination of the cow, you should be in position to 

 judge her quality. What you have learned of the softness and pliability of coat, the refinement 

 of head, neck and limbs, and the general freedom from coarseness should allow you to judge 

 quite accurately of this point. If you are not clear as to the quality of the animal re-examine 

 her, with this idea in mind. 



Health and vigor of dairy cattle are of the utmost importance. A healthy, vigorous 

 dairy cow has normal secretions, soft oily hair, pliable skin, and an alert appearance. Though 

 "of nervous temperament, a good dairy cow is docile. Docility can be judged largely by the 

 manner in which the animal behaves during examination. Finally the general appearance of 

 the cow should be studied from various points of view. The relation of parts to each other 

 should be noted and the whole animal given a final careful survey. 



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