DAIRY CATTLE AND THEIR PRODUCTS 165 



should have a mild expression. The face should be clean, 

 long, dished, and expressive of maternal qualities and good 

 disposition. The forehead should be broad. Horns should 

 be even in length and of fine texture. The neck should be 

 thin, of medium length; the throat clean; the dulap thin 

 and of very fine textu-re. A cow with a thick, coarse head 

 and neck does not designate good dairy quality. 



The first practice in judging dairy cows should be com- 

 parative judging, ranking the cattle in the ring in the order 

 of their standing based upon the points, mentioned above. 

 All points in judging should be related to improved produc- 

 tion and breeding. 



Products of the dairy. Milk, butter, and cheese are the 

 products of the dairy. Every day we use some form of these 

 products in our homes. The Yearbook of 1910 of the U. S. 

 Department of Agriculture gives the following statistics on 

 dairy products: 



Pounds 



International trade in butter exports 640,000,000 



International trade ,in cheese exports 509,000,000 



United States export in butter 3,000,000 



United States export in cheese 3,000,000 



United States export in milk 13,000,000 



By comparing the value of the dairy products of the country 

 with those of other agricultural lines, we note that the dairy 

 product ranks fourth, with corn, live stock, and hay ranking 

 in order as named. 



Milk. Milk is composed of six constituents which are 

 of prime importance. The following table gives the con- 

 stituents of the milk with the percentage of each: 



