THE IDEAL COW 



83 



pay her way and yield a profit. Besides, she must pay during her 

 life what it costs to bring her up to producing age. Therefore, in 

 forming one's ideal for a cow in any breed, the foremost things to 

 keep in mind are size, strength of constitution and capacity to 

 utilize food above maintenance. 



The picture of Imported Hayes Rosie 15476 illustrates an ideal 

 type of dairy cow. She happens to be a Guernsey but she em- 



>airy Type 



Imp. Hayes Rosie 15476. Yearly record 14,630.08 pounds of milk, 714.31 

 pounds of butter fat. Owned by Langwater Farms, North Easton, Mass. 



a, muzzle; b, eye; c, forehead; d, ear; e, horn; f, neck; g, withers; h, shoulder; 

 n, chest; p, back; q, loin; i, hip; o, barrel; j, rump; k, thurl; 1, thigh; u, switch; 

 r, udder; s, teat; t, milk vein; m, shank. 



bodies the things which should be emphasized as ideal in a mature 

 cow of any breed. 



The Front Quarters 

 131. The head and face. — The head of an ideal cow should be 

 fine and lean and long, with no meatiness, but it must not be too 

 long and must have the right balance to give the right appearance 

 to the animal. The face should be smooth with some of the larger 

 veins showing and not so long and thin as to indicate weakness. 



