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TYPES AND MARKET CLASSES OF LIVE STOCK 



The neck should be long and fine. The upper edge has a 

 slight concave curve, and the lower border has a thin fold or 

 edge of skin, called the "dewlap," extending upwards from the 

 brisket. If the neck is short and thick, or has much depth, 

 so as to make it appear heavy, there is a lack of true dairy type. 

 The throat should be neat and trim, rather than full. Naturally 

 we do not want the neck and shoulders to blend smoothly as in 

 beef cattle, for this results from heavy fleshing. 



The brisket of the dairy cow is much narrower and sharper 

 than in beef cattle, and does not carry forward so prominently, 

 the difference being mainly due to the heavy fleshing of the 

 beef animal. 



Fig. 42. A Combination of Beauty and Utility. 



Jersey cow, Bosnian's Anna, Champion at the National Dairy Show. 

 Her chiseled, feminine head, straight top line, deep rib, nicely balanced udder, 

 and large veins are all noteworthy. She is especially strong in temperament 

 and quality. Note also the correlation between levelness of rump and level- 

 ness of udder. Owned by Mr. C. I. Hudson, East Norwich, L. I., N. Y. 



The shoulders should be light, that is, free from heavy 

 fleshing, and the tops of the shoulder blades and the spines of the 

 vertebra should form rather sharp and refined withers. The 

 shoulders will not appear smooth, but they should not be rough 

 and coarse. A rather open, loosely connected shoulder is asso- 



