164 A YEAR IN AGRICULTURE 



shall I be able to judge a good dairy cow?" In doing 

 this he must know the proper form of the head, neck, fore 

 quarters, body, and hind quarters of the dairy-type. He 

 must know what good quality consists in, and be able to 

 know at sight whether the animal is in good condition or is 

 capable of being put into good condition, depending upon 

 health and breeding. All points in judging may be consid- 

 ered under the following heads : constitution, temperament, 

 capacity, milking organs, and mammary development. 



Hind quarters. In judging the form of a dairy cow, the 

 hind quarters are most important. The hips should be far 

 apart and level. The rump should be long and wide, with 

 plenty of hip room. The pin bones should be prominent and 

 wide apart. The tail should be long and slim, with hair in 

 the switch fine. The udder should be high and full behind, 

 long, and extending full and far in front. The teats should 

 be large and evenly placed. The milk veins should be large, 

 long, and very crooked. "When large they indicate much 

 blood coming from the udder, showing large secretion capac- 

 ity. 



The body. The chest should be deep and low, and the 

 barrel large, showing digestive capacity, with ribs well 

 sprung and wide apart. The back should be lean, straight, 

 open-jointed, and flexible. 



Fore quarters. The fore quarters are not so important. 

 The whithers should be lean and thin, the shoulders light and 

 very oblique, and the legs straight, short, and fine. 



Head and neck. The muzzle should be clean cut; the 

 mouth, the nostrils, and the eyes should be large. The eyes 



