THK MANAGEMENT OK STOCK 



27M 



in Fig. 91, wliich represents a "typical Ilolsteiii-Friesinn cow:' 

 1, head ; 2, forehead ; 3, eyes ; 4, fnoo ; 5, inuz/le ; 6, oar ; 7, 

 born; 8, neck; D, throat; 10, shoulder; 11, shoulder tops, or 

 withers ; 12, chest ; 13, crops ; 14, chine ; 1"), back ; 10, loin : 

 17, hip or hook ; 18, rump ; 19, thurl or pin-liono ; 20, quarter : 

 •Jl, thJK'li ; 22, hock ; 23, leg ; 24, forearm ; 2.'). hoof; 20, fore- 



I* <7 I* 



Fig. 01. Uiagram to »how the parts of a dairy con- to which dUtlnctiv* 

 nAmoA have bt-cii givvn. 



ribs; 27, back - ribs ; 28, flank; 29. belly; 30, fore - flank ; 31. 

 Btiflo ; 32, tail ; 33, switch ; 34, utlder ; 3.'>, settiuff of tail ; 36, 

 quarters of udder ; 37, teats. Tlio dewlap is the flap of the 

 throat below 9. The escutcheon is the part surroundinj: the 

 udder b«>hitid. on which the hair prows upwards. 



4S0rt. Following is the ideal of a dairy cow (compare Fig. 

 92) : The cow should have a small head, a larg^e mur.zle aiul 

 mouth, a clean-cut nose or face, that is, one free from fleshy 

 growth, a straif^ht or dishing; forehead, bright prominent eyes, 

 and a thin, long n«'ck and nmderiite-sized horns. She may be 

 from on* to two inches lower at the shoulders than at the hips. 

 n»-r fc«'iieral form, when looked at from the side, should be 

 wetlge- shape, and the same shape should be apparent when 

 Tiewcd from the roar. The shoulders may bo thin, lean ancl 

 lK)ny ; the back rather long ami nigged ; the loin fairly broad, 

 but not too broad, or the animal will tend to put on b«'ef. The 



