DAIRY CATTLE 305 



why anj^one who is interested in the subject cannot become a 

 reasonably good judge if they will give it. sufficient study. Keep- 

 ing milk records and testing helps wonderfully as it gives the 

 dairyman an opportunity to study the most productive types. 

 In general all of the dairy breeds show the same clean cut, 

 angular wedge form in contrast to the square built low set form 

 of the beef animal. To judge a breed accurately, one must know 

 the characteristics ; such as size, weight, form, color, and all dis- 

 tinguishing points of the breed. One must also keep in close 

 touch with breed, noting all advancement and improvement of 

 type. It is necessary to study the official score card so as to put 

 in-oper emphasis on the various parts. Some judges have an 

 opportunity to become familiar with only one breed and confine 

 their work to this breed. This usually happens with the breeder 

 judge. Other judges make a study of several different breeds 

 and have an opportunity to keep in close touch with these differ- 

 ent breeds. Having no particular interest in any one breed, you 

 have no breed prejudices and consequently can judge one breed 

 as well as another if they possess natural ability and have given 

 the subject sufficient study. 



Selecting or judging^ a dairy cow. — To judge a dairy cow 

 accurately, one must first consider the points that make the ani- 

 mal valuable from a dairy standpoint. To be a good dairy cow 

 she must be an efficient milk and butter producer. 



Breeding for dairy production for generations has eliminated 

 the non-essentials in form and emphasized the essentials. For 

 instance, the dairy cow that produces heavily for a long period 

 must possess a strong constitution as shown in a well developed 

 chest. She must be a heavy feeder, indicated by a deep well 

 sprung middle. To be a good milker, she should carry a large, 

 soft, pliable, well-formed udder; and to be efficient, she should 

 possess quality throughout in hide, hair and bone. A symmetri- 

 cal balance of all essential parts is desirable. 



Detailed description of a good dairy cow. — 



Size. — Meeting the requirements for the breed. 



General form. — Angular wedge shape, body deep. 



Head. — Lean, clean cut, good proportions, broad forehead, 

 prominent eyes, dished face. 



Large nostril. — Broad muzzle, strong jaw. 



Neck. — Lean, thin, good length, and clean cut. 



Shoulders. — Lean and laid in close at the top, giving sharp 

 withers. 



