CHAPTER XXXIII 



DAIRY TYPE OF CATTLE 



The general appearance of dairy cattle is notably different from 

 that of beef stock. They have less thickness of body, less breadth 

 of back, narrower thighs, slenderer neck, and a more muscular 

 character generally. The males are notably narrower at the 

 withers and more divided between the hind quarters, while the 

 females are rather sharp over the withers and full and heavy 

 behind, with udder of ample proportions. A rather long, deep- 

 ribbed, muscular, not fleshy body, and shortness of leg is notable 

 in the high-class male. A triple-wedge form is associated with 

 the dairy cow. Viewed from one side she shows less depth of 

 body in front than behind. Secondly, she gradually widens from 

 the breast to the points of the hips and hind quarters. Thirdly, 

 as one looks down on the back at the withers the form widens 

 out like a wedge towards the middle of the body. Many superior 

 dairy cows show this wedge form in a striking degree, but excep- 

 tions occur, where the heavy milk production is not associated 

 with an ideal dairy shape. Fleshiness with either sex is distinctly 

 objectionable, unless with young animals not yet in lactation. 



The head of the dairy animal should be lean, broad of muzzle, 

 large of nostril, moderately short and broad of nose, with some dish 

 to the face. Prominent, clear, calm eyes, wide apart, beneath a 

 broad full forehead, are essential. The cheeks should be deep and 

 the lower jaw strong. The fine, medium-sized, thin, pointed ears 

 must be neatly placed and be covered with fine hair on the out- 

 side, with longer hair at tip and edges. If there be horns, they 

 should exhibit quality, not being coarse or shelly. The top of the 

 head, or poll, should be covered with a thick layer of fine long 

 hair, especially in cold weather. A yellow color of the inner skin 

 of ear and a yellowish waxy color to horn, especially at the base, 

 are regarded as indicating that a cow will yield milk rich in fat. 



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