66 PROFITABLE DAIRYING 



beef type; shoulders pointed and projecting well in 

 front, almost to an apparent deformity ; legs wide and 

 thin, but firm, nervy, and strong, with veins standing 

 out clearly; flank well arched and devoid of fatty 

 tissue; same from hock to root of tail; udder well 

 front and well up behind ; escutcheon distinctly 

 marked, running to and above the vulva; general 

 loose, open conformation, characteristic of the true 

 dairy type; milk veins large and tortuous. 



Daisey when fourteen years of age, was still do- 

 ing excellent work. While she was not so much of the 

 wedge shape as most breeders like to see, she com- 

 bined as many dairy qualities as any cow I have ever 

 seen. Among these is the ability to produce milk 

 and butter fat. She was good for 600 pounds of but- 

 ter and 10,000 pounds of milk annually. She gave 

 twenty-five pounds of milk within ten minutes of the 

 taking of the picture. She was the result of no mere 

 accident, but of persistent breeding for a special pur- 

 pose. She came from a long line of butter and milk 

 producers. 



SELECTION OF THE SIRE 



Much has been said about "heifer neck" in bulls, 

 but the same leading feature should appear in the 

 bull as in the cow. The neck should show strong 

 masculinity and constitution, but be at the same time 

 clear and distinct from the beef type. Dairy marks 

 and make-up, instead of size, should rule in the selec- 

 tion, whether in buying to improve the herd or sell- 

 ing to weed it out. 



Note the form of John Webb, (Fig. 15) Ayrshire 

 Bull No. 5180 Ayrshire Herd Book, Chief Alvord, of 



