VAN PELT'S COW DEMONSTRATION 



and finger, both hands outstretched are required because of 

 the^fleshy filling termed the twist that quite completely oc- 

 cupies the arch where the rear udder appears on the true 

 dairy cow. Were such a cow endowed with a well developed 

 rear udder she would be at a loss to find a place to hang it. 



Misshapen Udders 



Many cows have what are termed tilted udders those 

 that are fully developed in the rear portions but greatly lack- 

 ing in the fore quarters. Slanting as such udders are from 

 the hind teats to the abdomen there is no suitable place for 

 the attachment of the front teats, and they are set either 

 very close to the hind teats or on the slanting edge of the 

 udder. Such cows very often give from three-fifths to four- 

 fifths of their total volume of milk out of the rear quarters, 

 and it is reasonable to believe that if the fore quarters of 

 the udder were equally developed much capacity would be 

 added to the udder and greater milk production result. 



Pointed udders are even more objectionable, for they are 

 more lacking in capacity. Such udders may be described 

 as being short in their rear attachment, extending down- 

 ward to a point from all sides where all four teats are placed 

 so close together that they have the appearance of originating 

 or springing from the same hole. Cows of this character are 

 disagreeable to milk and seldom yield profitably. 



The quartered udder is the one that is divided by deep 

 fissures into apparent halves or quarters. It is neither sightly 

 nor indicative of great production. 



Cows of the Ayrshire breed are generally recognized as 

 having udders very nearly approaching perfection of form 

 and extremities of attachment. 



The Desirable Form of Udder 



Of all forms the udder most desirable is the one sym- 

 metrical and uniform in the development of each portion. 

 Each quarter and half should correspond with the others 

 and be so closely connected as to make the juncture almost 

 invisible. With size added to the udder of this form there 

 is ample room for the placement of four easily milked teats 

 of medium size set far apart, one on each corner. 



Those who have had extensive experience with dairy 

 cows can call to mind some that had udders complying quite 

 closely with this description both in size and shape, but they 

 were light producers and unprofitable. A careful examina- 

 tion would have revealed that their udders lacked quality 

 and texture. Instead of being made up of milk-making cells 

 they were composed of fatty tissues, hard and resistant to 



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