TYPES AND MARKET CLASSES OF LIVE STOCK 



139 



animal's capacity as a meat producer, and records of the cost 

 of feed and labor may be as easily kept as for dairy animals, 

 but after the beef animal has demonstrated its value on the 

 block it is no longer available for breeding purposes. However, 

 calves by a certain bull or from a certain cow may be slaughtered 

 and records made which will help to reveal the worth of that 

 particular bull or cow; but this is much more troublesome and 

 expensive than the testing of dairy cows, and the resulting records 

 are more meager and less significant. Beef producers must rely 

 upon the hand and eye in valuing their cattle, and upon such 

 records as the gains made, costs of gains, prices received for 

 animals sent to market, and the dressing percentages. 



Fig. 40. Points of the Dairy Cow. 



1. Muzzle 



2. Face 



3. Eye 



4. Forehead 



5. Ear 



6. Poll 



7. Cheek 



8. Jaw 



The other method of judging dairy cows consists of a de- 

 tailed study of the animal, and an examination for certain char- 

 acteristics which are evidences of milk-producing capacity. If 

 the fifty highest-producing dairy cows in the United States 

 were assembled so that comparisons might easily be made, 

 considerable variation would be found among them in form, 

 quality, udder, and other points. Yet through all these cows 



