Types and Market Classes of Live Stock 165 



solely because of much width and depth of barrel, thus giving the 

 needed digestive capacity. Therefore the wedge form characteristic 

 of the dairy cow is not valuable in itself, and the mere fact that a cow 

 has it is not sufficient. The examination should go deeper; the wedges 

 should be analyzed and their causes determined. The third wedge is 

 formed by the shoulders and withers; the withers constitute the point 

 of the wedge, and the shoulders widen out below to provide the nec- 

 essary chest capacity. This wedge insures against coarseness at the 

 withers and heavy fleshing on the shoulders. The general form of the 

 cow is very angular throughout, due to a well-developed frame and 

 the presence of but little flesh to give smoothness to the parts. Some 



Fig. 56. — A dairy cow with utility points, emphasized. Holstein-Friesian cow, 

 Minerva Beets, five times champion of her breed at the National Dairy Show. Owned 

 by R. E. Haeger, Algonquin, 111. Correct form, excellent quality, a high degree of 

 dairy temperament, and great femininity are all plainly evident in this picture. Note 

 especially the feminine head, faultless neck, straight strong top, deep barrel, well- 

 balanced udder, and good teats. 



allowance, however, must be made for sex and age; we naturally expect 

 more fleshing in the bull than in the cow in milk, and the same is true 

 of young heifers before their first calving, and also of dry cows. Some 

 dairymen make an effort to fatten dry cows, for the added body-fat 

 is resorbed and converted into butter-fat when the cow again comes 

 in milk, thus temporarily raising the percentage of butter-fat above the 

 normal. These features, however, do not excuse any persistent beefy 

 tendency in dairy animals, it being distinctly objectionable. 



