166 



THE STOCKFEEDER'S COMPANION 



from poor milk to be as valuable as that from richer 

 milk, which is a big assumption : 



These figures show that the value of milk for cheese 

 production varies with its richness in butter-fat. Within 

 the above limits (i.e. 2 per cent, to 5 per cent, butter- 

 fat), the value increases at the rate of I Jd. per gallon 

 for i per cent, increase in butter-fat content. 



Points of a Typical Dairy Cow. 



Head. The head should be neat and intelligent, 

 fairly wide between the eyes, broad between the nostrils, 

 fairly long from eyes to nose, and the eyes rather 

 prominent. 



General appearance. A " wedge-shaped " body 

 generally denotes milk ; i.e., the withers should be 

 fine ; ribs not too well arched, but long, giving great 

 depth to the body. The loin and hind quarters should 

 be as wide as possible, giving the wedge-shape from 

 withers to hind quarters. Further, when the cow is 

 viewed from the side, the fore quarters should be com- 

 paratively light consistent with a good constitution, and 



