24 GuENON ON Milch Cows. 



be short, soft, and fine ; and the skin very soft, like a kid glove, thin, and 

 oleaginous. And if the cow gives good rich milk, this skin will be of a 

 rich, golden, or nankeen hue. Often where you handle a skin of this char- 

 acter the hands will feel oily, and soiled with rich dandruff. 



The Shape of the Escutcheon. 



The escutcheon varies in shape, and Guenon named his ten classes from 

 their shapes. 



The first class, he called Flandrine or Flanders, because it is the best, 

 and he named it from the best cows he knew, those from Flanders, or the 

 Flemish breed, and they had more of this shaped escutcheon than any 

 other breed ; a quiet but sure proof of the truth of his system. 



The second class he called Flandrine a gauche, because although it had 

 the Flanders shape, it was on the left flank, he called it therefore the 

 Left Flanders. 



The third class are the Lisiere, or The Selvage, from its appearance to 

 a selvage, or binding of a piece of cloth. 



The fourth class are the Courbe-Ligne, or the Curveline, because their 

 escutcheon is lozenge-shaped, formed by a curved line which sides to the 

 right and left, and rises to about five or six centimeters from the vulva. 



The fifth class he denominated Bicorne, or the Bicorn cow, because the 

 upper part of this escutcheon forks in two hoi-ns. 



The sixth class, Double-Lisiere, or Double Selvage, has an entirely ar- 

 bitrary name, and it is an odd freak of nature. 



The seventh class is called Poitevine, or Demijohn, from a fancied re- 

 semblance to some kinds of demijohns. 



The eighth class is Equerrine, or Square-Escutcheon, as it is square at 

 the upward part. 



The ninth class is the Limousine, as it was on a cow from that Province 

 that Guenon first saw this shaped escutcheon. 



The tenth class is called Carresine, or Horizontal, because the upward 

 part of the escutcheon is cut off squarely by a horizontal line. 



To each of the above ten Classes, Guenon has placed six Orders, 

 which are variations of the escutcheon, formed by a reduced size and by 

 various imperfections. If the reader will remember always, that the first 

 class is better than the second class, and the second class better than the 

 third class, and so on down the scale, to the end of the classes, he will 

 have gained the first step in acquiring the system. Then the next point 

 to remember is similar, that is, that the first order of every class is better 

 than the second order of that class, and so on down the scale of the or- 

 ders, until the sixth. Then he must learn the different shapes ; first, the 

 characteristic shape of each class, as represented by the first order of that 

 class, and connect with this, in his mind, the number of quarts a first-class 

 cow, in good feed and condition, should give, as represented by that es- 

 cutcheon, in her full flow of milk. Then he can next learn the variations 



