144 LIVESTOCK ON THE FARM 



That is, his hind quarters should be set close up on the middle. 

 This gives the horse strength. In handling a horse, there 

 should be very little space between the last rib and the hip. 

 But with a cow this space should be large. Ordinarily, a cow 

 should be divided into three parts about equal, as follows: 

 (1) from rear of shoulder blade to last rib; (2) from last rib to 

 hip; and (3) from hip to rear end. In other words, a cow 

 should have a long hollow space in front of the hip. 



In good cows the last rib is sometimes only a short stub. 

 At other times it is entirely gone. This makes a long hollow 

 space in front of the hip and is an indication of a good cow. 

 But how? The purpose of the ribs is to make a cavity within 

 for the internal organs. Or to hold the weight or pressure of 

 the body itself off of the internal and vital organs. The ribs 

 also assist in respiration. 



A good cow eats lots of feed. And where the paunch is full 

 it extends upward and sometimes comes up higher than the 

 back bone itself. This takes the pressure off of the last ribs. 

 If, then, these ribs have no work to do they will in time gradu- 

 ally disappear. Thus it is that a cow that is minus a few ribs 

 or has a long hollow space in front of the hip is a good cow. 

 It simply means that her ancestors have been eating lots of 

 feed and lots of feed means lots of milk. 



Nerve Force. — In order that a cow may be a good milk 

 cow, she must have a well-developed nervous system. She 

 must have a strong nervous organization. A cow with this 

 development is not too narrow in the head and her eyes should 

 be large and prominent. A well-developed, large, bright and 

 active eye is an indication of nerve development. But this 

 factor is the most difficult of all to judge. Of all the factors 

 that have to do with milk production this is least understood. 

 It is on this point that the judge will sometimes go astray. 

 He is not always able to pick a very good cow from one that 

 is not quite so good though he can always pick a good cow 

 from a medium or poor cow. And this can be done just by 

 observation and handling as discussed above. 



Quality. — Quality is of just as much importance in dairy 

 cows as it is in any other animal. The cow should be of fine 

 quality yet not so fine as to be delicate. Fine quality means 



