No. 4.] THE PROFITABLE DAIRY COW. 63 



the positions he did. Tlien finally the instructor placed 

 them as he thought they should be, which was followed by 

 a discussion of the placings of both students and teacher. 

 That sort of thing was interesting, and John saw a connect- 

 ing link here between this college work and the home herd. 

 There was a more important phase to this stud}^ of stock. 

 As the lessons continued, it was pointed out that there were 

 different types of cattle that had graduall}^ developed into 

 high degrees of perfection, each in its class. This was 

 beautifully illustrated on one occasion when this subject was 

 fii'st discussed. Tlu'ee cows were led into the room, each 

 quite distinct in type. One was spare of flesh, in fact, her 

 ribs showed somewhat ; but she had a big body ; rather short, 

 clean-cut, handsome legs; a thin, fairly long neck; and a 

 gracefully turned, rather short liead. Back between her 

 thin, muscular thighs, below a broad level rump, was sus- 

 pended an immense udder, shaped like a half moon ; while 

 extending along the belly away from the udder were two 

 big milk veins, twisted like snakes, remarkable in their de- 

 velopment. The instructor told the class that such an udder 

 should extend well forward along under the belly and up 

 high behind the thighs, be level below, and thick ; with four 

 medium-sized teats at each corner of the udder ; and when 

 milked out it should shrink up and feel melloAV and pliable 

 in the hand. This was a cow of the true dairy type, — just 

 a grade, but she was rarely beautiful, John thought. And 

 when she was milked out before the class, all that striking 

 fullness disappeared, and a shrivelled, wrinkled udder, one- 

 half the original size, was in its place. He had never seen 

 such a cow as that at Rockdale. Alongside of her stood a 

 broad-backed, deep-lwdied cow, full and thick in bosom and 

 hind ([uarter, short of leg and strong of neck. She was 

 smooth and rather fleshy, and her udder was not important ; 

 but she would cut some great steaks. Then he was taught 

 that this was a cow of the beef type, given to converting 

 her food into meat, as the dairy cow did hers into milk. 

 Then there was a third cow, neither lean luir fat, sort of half- 

 way ])etween the other two, with a fairly larg(! udder, that 

 they were informed was a ''dual purpose cow." As this 



