52 FORM OF THE DUTCH COW. 



large, mild, and sparkling eyes, yet with no expression 

 of wildness : tolerably large and stout ears, standing out 

 from the head ; fine, well-curved horns ; a rather short 

 than long, thick, broad neck, well set against the chest 

 and withers ; the front part of the breast and the shoul- 

 ders must be broad and fleshy; the low-hanging dewlap 

 must be soft to the touch ; the back and loins must be 

 properly projected, somewhat broad, the bones not too 

 sharp, but well covered with flesh ; the animal should 

 have long, curved ribs, which form a broad breast-bone ; 

 the body must be round and deep, but not sunken into 

 a hanging belly ; the rump must not be uneven, the hip- 

 bones should not stand out too broad and spreading, 

 but all the parts should be level and well filled up ; a 

 fine tail, set moderately high up and tolerably long, but 

 slender, with a thick, bushy tuft of hair at the end, 

 hanging down below the hocks ; the legs must be short 

 and low, but strong in the bony structure ; the knees 

 broad, with flexible joints ; the muscles and sinews must 

 be firm and sound, the hoofs broad and flat, and the 

 position of the legs natural, not too close and crowded; 

 the hide, covered with fine glossy hair, must be soft and 

 mellow to the touch, and set loose upon the body. A 

 large, rather long, white and loose udder, extending 

 well back, with four long teats, serves also as a char- 

 acteristic mark of a good milch cow. Large and prom- 

 inent milk-veins must extend from the navel back to 

 the udder ; the belly of a good milch cow should not be 

 too deep and hanging. The color of the North Dutch 

 cattle is mostly variegated. Cows with only one color 

 are no favorites. Red or black variegated, gray and 

 blue variegated, roan, spotted and white variegated 

 cows, are especially liked. 



The annexed cut represents a cow most esteemed in the 

 North of France. It is the type of the race so noted for 



