246 CATTLE 



widespread and prominent. This allows plenty of room for the 

 breeding organs of the female. 



The rump of the dairy type calls for ample length, breadth, 

 and levelness. This offers more room for the reproductive 

 operation, the peaked, droopy rump frequently causing trouble 

 in calving, due to lack of room for the easy exit of the calf. The 

 backbone should be prominent along the middle of the rump, in 

 keeping with the rest of the back. The backbone from the hips 

 to the tail head over the pelvis, on account of its prominence, 

 shows a rise which is often termed the "pelvic arch." A fat 

 rump is objectionable, a feature found usually in inferior milkers 

 and animals of the beefy type. 



The thighs of dairy cattle should be muscular rather than fat. 

 A heavy, thick type of hind quarter is not desirable. The thigh 

 should be long, should have a rather thin back edge, and should 

 curve on the inside so as to permit ample room between the 

 hind legs. A thick thigh and deep twist is unfavorable to large 

 udder development. 



The hocks, to secure the necessary room for the udder, must 

 be muscular, clean, and thin, and should point directly back, 

 with ample space between. 



The legs from hock down should stand square, as viewed 

 from side or rear, the toes pointing directly forward or nearly so. 

 If the toes turn out, the animal hocks in and has a faulty confor- 

 mation. Rarely the toes turn in and the hocks bend outward, giv- 

 ing a weak and poor position to the legs. The shank bones should 

 be smooth and short, showing refinement of bone and quality. 



The tail is important, mainly as a medium for protection from 

 flies. Consequently length and a heavy brush of hair are essen- 

 tial. The fleshy part should extend to the point of the hock, and 

 the brush clear the level of the feet by two or three inches. 

 The root of the tail, or tail head, should carry on a line with the 

 back, showing no coarseness or special prominence, fitting neatly 

 to the end of the body. The tail as a whole is an indicator of 

 quality, and should be refined rather than large and coarse. 



The udder of the dairy cow is a most important part. In form 

 it should be moderately thick, filling up well between the thighs, 

 should extend by graceful curve high up behind, and should be 



