structure of tlie Udder. 3 



ber of true secreting follicles does not necessarily bear 

 any relation to the apparent siz«. The udder in a 

 good cow should be large and well developed ; it 

 should occupy the whole space between the hind 

 legs, extending well up between the thighs and 

 well forward upon the belly. It should be held 

 firmly against the wall of the abdomen. It should 

 be level or nearly so on the bottom, "and the four 

 quarters should be as nearly as possible equally 

 developed and each furnished with a cylindrical per- 

 pendicular teat of moderate length. The whole 

 organ should diminish rapidly in size as the milk 

 is withdrawn. The hair upon the udder should be 

 fairly abundant, fine and soft, and abundantly sup- 

 plied with a brownish dandruff. 



The substance of the udder is composed of the 

 fibrous band, already mentioned, connective tissue, 

 fatty tissue, milk ducts or canals, true secreting 

 cells (acini, ultimate follicles, alveoli), veins, arte- 

 ries, nerves and lymphatics, the whole making up a 

 reddish gray mass of spongy texture. 



The udder varies very much, in different indi- 

 viduals, in size and shape as well as in internal 

 structure and secreting capacity. In some animals 

 the amount of connective and fatty tissue is much 

 larger than in others. Such udders are said to be 

 "fleshy," and while usually of large size and good 

 shape, are deficient in true secreting capacity. They 

 are firm to the touch, particularly when empty, and 

 do not markedly diminish in size when the milk 

 is withdrawn. It is generally supposed that such 



