DAIRY CATTLE AND THEIR PRODUCTS 163 



in front. Such a wedge form is characteristic of the dairy- 

 type. 



The udder. The milk gland or udder is the most im- 

 portant part of the dairy cow. When it is of good shape 

 it extends well forward and behind, with four teats uni- 

 formly placed, wide apart, and large enough for conven- 

 ience in milking. On the under side of the body in front 

 of the udder are large milk veins, one on each side, twist- 

 ing along and finally disappearing in holes called the milk 

 wells. These veins carry large quantities of blood from 

 the udder. The cow's udder is a wonderful mechanism, and 

 is . of great capacity. Good cows give from six to ten times 

 their weight in milk in a year. A world's record cow, Tilly 

 Alcartra, a Hoist ein, gave 30,452.6 pounds of milk in a year. 



Points in judging 1 quality. Stockmen often speak of high- 

 class animals as having good quality. This is shown in a 

 fine silky coat of hair, in a soft, elastic skin, in fine bones, 

 and in neat joints. When an animal has quality you can 

 easily take the skin in the hand between the thumb and 

 fingers and pull -it out from the side of the body. It is 

 pliable and will roll up in the hand easily. If the cow 

 lacks quality or is not in good condition, her skin will be 

 thick and tight and is not easily taken in the hand. The 

 dairy cow of quality is likely to be a better producer of 

 milk than one in which quality is lacking. 



In all judging work in public-school agriculture the 

 points to note and emphasize are the form, quality, and 

 condition of the animal. When a farmer wants to "buy 

 a dairy cow, the question naturally confronts him, "How 



