176 Types and Market Classes of Live Stock 



to the feed consumed. Small cows not only yield less, but eat less, 

 and may be as profitable as large cows. The latter have an advantage 

 in that they can profitably consume proportionately more roughage, 

 and fewer of them need be kept to produce a given quantity of milk, 

 requiring fewer stalls and slightly less labor. On the other hand, if 

 the calves can be sold at a profit, the herd of smaller cows will realize 

 more income from this source. 



The Dairy Bull 



The features of dairy type as they apply to the dairy cow having 

 been fully discussed, and the fundamental points of dairy type having 

 been set forth in that connection, the requirements for the bull may be 

 presented more quickly. In form the bull should be rather long and 

 moderately wide, with a deep rib, moderate length of leg, and rather 

 angular body. His build should insure an excellent constitution, 

 barrel capacity, strength of back, style, and vigor, with no indications 

 of coarseness or beefiness. The head should be decidedly masculine 

 in its proportions and expression, and have a wide muzzle, large 

 nostrils, large, bright eyes with a courageous expression, and clean- 

 cut features. In all breeds except the Ayrshire, the masculine head 

 will have short, stubby horns. The neck should be strong and the 

 crest heavily developed. 



The brisket shows more width, depth, and prominence than in 

 the cow, in keeping with a masculine development of the forequarters. 

 The shoulders are deeper and more heavily developed, but should not 

 be beefy. The withers show more width than in the cow, yet tend to 

 be fine and free from flesh. The front legs should be straight, of moder- 

 ate length, and have fair width between. The chest should be moder- 

 ately wide and very deep. The back should be moderately wide, 

 fairly long, and carried up straight and strong. The top line of the 

 dairy bull usually rises higher over the withers and neck than over the 

 back and loin, and the first impression may be that the animal is sway- 

 backed, but upon further study the observer often finds he has been 

 misled by the rise over the withers and crest. No marked covering 

 of flesh should be found on the back, and the backbone should be 

 plainly evident. 



The loin should be long, level, and medium wide. The barrel 

 should be deep and well developed, but need not show as much capacity 

 as demanded in the cow. The hips are only moderately wide, the 

 points being much less prominent than in the cow. The rump should 

 be long, level, and medium wide. The thighs may be slightly heavier 

 than in the cow, but any considerable degree of thickness is sharply 

 criticized. Some dairy bulls almost rival beef bulls in the amount of 



