BREEBIKG AKD BEARIKG DAIRY COWS. 57 



large capacity for food ; the back is broad and straight, 

 and the ribs are well rounded towards the rear ; the bones 

 of the rump are wide apart ; the tail is long and thin ; 

 the thighs are thin, and are set widely apart ; the udder 

 I is large and full, especially behind; the teats are of good 

 size and set wide apart upon a broad level udder, and the 

 milk vein — so called — which is the large vein leading from 

 the udder and passing into the abdomen, and which is an 

 indication of the amount of blood circulating through the 

 milk glands and contributing to the milk secretion, should 

 be full and tortuous in its short course. A fine horn, a 

 deep yellow skin, and a general elegance of form, with- 

 out any heaviness or beefiness in any part, are also impor- 

 tant indications of good quality in a cow for the dairy. 



The bull should have the special characteristics of 

 the cow, diifering, however, in development as becomes 

 a male animal. The form of the head and body; the 

 large, mild eye ; the fine, clear, waxy horn ; the yellow 

 lining of the ears ; the yellow skin, and the general light- 

 ness and elegance of form, all go to indicate a good 

 animal for the dairy. 



A good calf should be of slender build, long and thin 

 in the body, with a long head and limbs, a bright, large 

 eye, thin ears, fine thin skin, and smooth hair, without 

 any noticeable brisket. The teats should be placed 

 widely apart, and the undeveloped udder should be loose 

 and skinny. 



Many breeders place great weight upon the form of 

 the escutcheon, or the hair which grows upwards on the 

 back part of the thighs and udder. A well-shaped 

 escutcheon can do no harm, but there are numerous 

 excellent cows which have no escutcheon to speak of, 

 and the business dairyman may very well afford to 

 ignore it. 



The portrait of the Jersey bull Pedro (figure 5), and 

 that of the Holstein-Friesian cow Netherland Queen 



