CATTLE 275 



of $37.73 in the year's record between the best and the 

 poorest. 



2. Selecting Dairy Cows According to Type 



Dairy cows may be selected by two different methods: 

 (1) keeping a record of the amount of milk produced, with 

 the percentage of butter-fat it contains; and (2) judging 

 whether the cow conforms to the physical typeknown as 

 good dairy stock. The first of these is the only absolutely 

 sure method. The second is also of great value, for cows 

 are often bought without any possibility of learning their 

 milk record. Every farmer should, therefore, know the 

 points of a goodjdairy cow. 



The dairy; type of cow. Dairy cattle and beef cattle 

 present two rather distinct types as to form, or build, and 

 appearance. In general, the frame of the beef animal is 

 the shape capable of taking on'the largest amount of flesh, 

 while that of the dairy cow is adapted to the production 

 of milk. Both types must be good eaters, for only the 

 food above the amount requireo~for maintaining the body 

 can go to the production of either beef or milk. 



The good dairy cow is spare of flesh, for the surplus *^ 

 food must be turned into milk instead of fat. She appears 

 somewhat loose- jointed, but the muscles are well developed. 

 The coat is smooth and soft, the eyes are bright, and the dis- 

 position is wide-awake and active. The jaw is strong, the 

 stomach and other organs of digestion are capacious. The 

 circulatory system needs size and strength, as it must supply 

 abundance of material for the production of milk. The 

 udder is well shaped and large. 



Shape of the dairy cow. The typical dairy cow has 

 what is called a wedge conformation, or shape. The body 

 outline, whether viewed from side, top, or front, roughly 

 resembles a wedge. 



