LIVE-STOCK AND DAIRYING. 341 



there is an increasing width of body toward the rear 

 parts, making the second wedge; viewing the cow from 

 the side there is an increase in distance between the 

 top and bottom lines as they go towards the rear of 

 the animal, forming the third wedge. The withers of 

 the dairy cow should be sharp, and the back straight 

 and lean. The barrel of the dairy cow should be large, 

 so that she may hold large quantities of feed and con- 

 vert it into milk. The thighs should be curved in as 

 viewed from the side, and they should also be flat. 

 The udder is not, as many suppose, a reservoir to hold 

 milk until it is milked out, but is made up of tissue 



12 3 45 



TYPES OF UDDERS. 



i, A perfect udder; 2, as a perfect udder looks when milked dry; 3, udder too small; 

 4, undesirable shape; 5, an udder too much cut up. 



having a great many tiny cells which take from the 

 blood the different substances, such as casein, water, 

 sugar and fat, that go to make milk. Some of the 

 milk is produced and stored in the udder between milk- 

 ing times, but more of it is made from these substances 

 found in the blood, at the time the cow is being milked. 

 If an udder is made up of the best kind of tissue to 

 produce milk, it will be limp when milked out, instead 

 of looking nearly as full as it did when the milking 

 began. 



The milk veins should be large, for that indicates 

 that a large amount of blood, from which the milk Is 

 obtained, goes through the udder. 



Breeds of Dairy Cattle: 



Jersey Developed in Jersey Island \ Located between Eng- 



Guernsey .... Developed in Guernsey Island j land and France. 



Holstein Developed in Holland. 



Ayrshire Developed in Scotland. 



Dutch Bel ted. Developed in Holland. 



