Types and Market Classes of Live Stock 



171 



be very soft and fine. Texture of udder is one of the most important 

 considerations in judging dairy cows. 



Shape of udder. — All sorts of sizes, textures, and shapes are 

 presented. The most desirable shape is an evenly balanced udder, 

 with all four quarters fully developed, and having a flat floor, instead 

 of being cut up between the halves and quarters. There is a natural 

 tendency for the rear quarters to develop much more than the front 

 quarters, the latter often terminating abruptly, but the most desirable 

 shape is one extending well forward to make what is termed a balanced 

 udder. Udders which carry neither forward nor backward, but are 

 small and tapering from base to teats, without any fullness, are termed 



Fig. 59. — Excellent type in the dairy cow. Ayrshire cow, Kilnford Bell 3d, 

 twice champion at the National Dairy Show. Owned by Adam Seitz, Waukesha, 

 Wis. Note the beautiful head of this cow, and her large, shapely udder. Her con- 

 formation indicates strength and vigor without coarseness. 



"funnel-shaped" udders. Undoubtedly there is considerable correla- 

 tion between shape of rump and shape of udder. A long rump goes 

 with a long udder, a wide rump with a wide udder, and a level rump is 

 associated with a level udder in contrast to the tipped-up form of 

 udder so often associated with a drooping rump. Shape and balance 

 of udder are important, but subsidiary to size and texture. 



The teats and their placement. — The teats should be cylindrical, 

 perpendicular, hang on the same level, and be placed at least six inches 

 apart each way, so as to be easily grasped in the hand. They should 

 be three or four inches long and of a size to make milking easy, but not 



