TYPES AND MARKET CLASSES OF LIVE STOCK 



141 



effort to fatten dry cows, for the added body fat is resorbed and 

 converted into butter-fat when the cow again comes in milk, 

 thus temporarily raising the percentage of butter-fat above the 

 normal. These features, however, do not excuse any persistent 

 beefy tendency in dairy animals, it being distinctly objectionable. 

 The head of the dairy cow should be lean, and have a broad 

 muzzle, large nostrils, and a dished face. Compared with the 

 head of the beef animal, there is less width and more length, 

 the proportions of the head being described as medium long 

 and medium broad. The eyes should be prominent, bright, 

 calm, and wide apart, and the forehead should be fairly wide. 

 The jaws should be strong, and the cheeks well muscled. The 





Fig. 41. A Dairy Cow with Utility Points Emphasized. 



Hotetein-Friesian cow, Chloe Artis Jewel. Correct form, strong con- 

 stitution, large feeding capacity, good quality, good dairy temperament, 

 and exceptional mammary development are all evident in this cow. Note 

 especially her wonderful mammary veins. Owned by Mr. C. A. Nelson, 

 Waverly, la. 



ears should be fine in texture, and of medium size. The horns 

 should be fine and have a curve that adds to, rather than detracts 

 from, the appearance. In Guernsey cattle, a yellowish secre- 

 tion of the skin inside of the ear, and a waxy color of the horn 

 are often regarded as evidence that the butter will have a rich, 

 golden color. The head should have a distinctly feminine 

 expression, and in all its features should be clean-cut and sharply 

 defined. Such a head has a chiseled appearance indicative of 

 quality and good breeding. 



