18 THE RURAL EFFICIENCY GUIDE STOCK 



milk and butter fat than those which lack these features. It is then importa: 

 for the farmer who keeps cows for the milk and butter fat they yield, to see th 

 as far as possible his animals have the qualifications for dairy type. 



Cows usually fail in the production of milk to the extent that they h 

 in one or more of these essential features. Each part of the body bears son 

 relationship to one or more of these essential features and enabl< 

 one to judge of its prominence and desirability. Where one is able to consid< 

 all parts of the body and judge these essential features, he is not likely to e 

 seriously in his judgment. 



Cows Need Room for Digestive Organs. A large body, more especial! 

 the barrel, in proportion to the size of the animal, indicates capacity. The boc 

 of the dairy cow should be wedge shaped as viewed from either the fron 

 the side or the top of the withers. It should be wider at the hip points than ; 

 the withers. The floor of the chest between the forelegs should also be wid< 

 than the top of the withers. Again, the body should be deeper from the hi 

 points to the bottom of the udder than it is at the fore quarters. 



These characteristics of the body have led to the term "triple wedge shaj 

 conformation," and in giving consideration to the digestive capacity of the co\ 

 it should be remembered that it is the base ends of the three wedges rather tha 

 the sharp ends that indicate feed capacity. 



Ribs that are well sprung and far apart, an open chine, a back that is wic 

 over the loins, a large barrel, hips that are wide apart, rear flanks that are fu 

 and great depth from hips to lower line of the flank, all combine to indicate 

 large digestive capacity. A wide forehead, a comparatively long face, broa 

 muzzle, good sized mouth and strong, sinewy jaws, are also considered ind 

 cations of a large digestive capacity. 



The tail is often measured in judging a cow and to meet the standard requir* 

 ment should reach to, or below, the hocks and carry a good switch. This rendei 

 it most useful in brushing flies which is its chief purpose. Excepting as the loo: 

 joints of the tail show an open condition of the vertebrae of the back, which 

 desirable in the dairy cow, it is difficult to understand how the tail would indica' 

 production. 



Dairy Temperament and Milk Production. The dairy temperament c 

 dairy disposition of a cow indicates her ability to convert feed into milk rath< 

 than into flesh. It is a feature which the dairy breeds have acquired through tr. 

 process of selection and breeding for milk and butter fat production. It vari( 

 in its degree of strength, even among pure bred animals, and, therefore, needs 1 

 be carefully considered in judging. A cow that is a large and economical produc< 

 of milk and butter fat is almost certain to have a highly developed dairy ten 

 perament. 



Cows excelling in dairy temperament show the following characteristics : 



Features about the head and face are clean cut in outline and indicative c 

 fine quality ; eyes are prominent, bright and active ; neck is fine, clean, neatly joins 

 to the head, not too full at the throat and comparatively long and thin ; shoulde; 

 are oblique, comparatively bare of flesh and sharp at the withers ; the backbon 

 hips and pin bones are prominent and sharp ; ribs are more or less prominent ar 



