HOLSTEIN-FRIESIANS. 121 



breeding fraternity would say : One registry is ample; one association all 

 that is necessary. If honest differences of opinion exist, let them be set- 

 tled by other means, and keep the good name of the Holstein-Friesian 

 breed from any further damage which the warring breeders may unin- 

 tentionally inflict. 



DESCRIPTION. 



In outline they present the typical milk wedge, with narrow shoulder 

 points and wide, strong hips; color jet black and pure white, more or 

 less evenly variegated over the entire body; the brush of the tail must al- 

 ways be white, no matter how strongly black may predominate elsewhere; 

 the tastes of breeders differ as to markings, some preferring an excess of 

 white, or at least evenly variegated, while others prefer to breed for a 

 predominance of black, confining the white to the belly line, brush and 

 star in forehead. In size they are fully equal to the Shorthorn or Here- 

 ford bulls weighing from 1,900 to 2,300 Ibs., and cows from 1,200 to 

 i, 600 Ibs. lacking the square, heavy appearance of these breeds, but 

 suggesting magnificent constitutions by their powerful frames. The 

 head is long, with very little flesh, and prominent muzzle-veins; the mouth 

 large and coarse; nostrils large and flexible; eyes not especially promi- 

 nent, but large, bright and wide apart; face beautifully dished; horns 

 small, clear at base, with black tips, usually pointing forward; ears large, 

 thin, quick in movement and of yellowish, oily texture within; neck long, 

 slender and finely tapered in the cow, with small dewlap suspended from 

 lower one-third in the bull the neck should still be fine at the head, but 

 heavy, muscular and well set on at the shoulders. The shoulders are 

 thin above, but long and very deep, giving a much greater shoulder-beef 

 capacity than would appear at first thought. The rib arches gradually 

 increase toward the loin region, giving ample room in the abdominal cav- 

 ity, and by no means crowding the chest. The barrel gradually deepens 

 to the region of the flank, which is low and well-muscled. The loin is 

 full; hips wide apart, and on a level with the back; back straight through- 

 out although in some of the best milkers, there is more or less drop 

 from the sacral regions; buttocks large, and the angle between them in 

 the cow wide, giving ample room for passage of foetus at parturition; 

 tail long, slender and delicately tapering to the brush; hind quarters very 

 heavy; legs rather longer than in the Shorthorn or Hereford, but straight 

 and finely formed crooked legs, as a necessary accompaniment to milk- 

 ing qualities, no longer exist. The udder should be broad, square, close 

 up to the body and spreading well forward on to the abdomen long, 

 low-hanging, meaty udders, that are nearly as large after milking as when 

 distended with milk, are very objectionable; teats are nearly always even, 

 good shape not conical and the reservoirs supplying them of about 

 equal dimensions in the four divisions of the udder; escutcheon varies, 

 and to select well requires an accurate knowledge of these pecuilar 



