FARM ANIMALS 



331 



margarine are among the most important manufactured 

 articles that the carcass yields. The hides, the horns, 

 the hoofs, the hair, the bones, the blood, in short, all 

 parts of the animal are used in making some useful 

 product. 



THE DAIRY TYPE 



The dairy type of cattle have the tendency to manu- 

 facture their food into milk. On account of this tend- 

 ency the true dairy cow has a spare, angular form. 

 The neck is long and thin, the shoulder is sharp and the 

 hip points are prominent. The ribs are long and of 

 such shape as to make a deep barrel, giving large lung 

 capacity and a body capable of holding a large quantity 

 of bulky food. The udder is large, well shaped, and 

 extends up high between the legs behind. These charac- 

 teristics give rise 

 to the triple wedge 

 form as shown in 

 Figure 175. 



On the lower side 

 of the abdomen are 

 found the milk veins 

 which take the 

 blood from the ud- 

 der to the heart. 

 These veins are very 

 prominent and have many branches in the good dairy 

 cow. They pass up into the body in holes toward the 

 front of the abdomen, called the milk wells. Large 

 milk wells are an indication of great ability in milk 

 production. 



Although some dairy breeds produce beef of accept- 

 able quality, they are not usually profitable as beef 



FIG. 175. Triple Wedge. 



