THE MANAGEMENT OP STOCK 



273 



in Fig. 91, which represents a "typical Holstein-Friesian cow:-" 

 J, head ; 2, forehead ; 3, eyes ; 4, face ; 5, muzzle ; 6, ear ; ?, 

 horn ; 8, neck ; 9, throat ; 10, shoulder ; 11, shoulder tops, or 

 withers ; 12, chest ; 13, crops ; 14, chine ; 15, back ; 16, loin : 

 17, hip or hook ; 18, rump ; 19, thurl or pin-bone ; 20, quarter : 

 21, thigh ; 22, hock ; 23, leg ; 24, forearm ; 25, hoof ; 26, fore- 



Fij,'. '.'I. l>iugrum to show the parts of a. dairy cow to which distinctive 

 names have been given. 



ribs; 27, back-ribs; 28, flank; 29, belly; 30, f ore- flan k ; 31, 

 stifle ; 32, tail ; 33, switch ; 34, udder ; 35, setting of tail ; 3(5, 

 quarters of udder ; 37, teats. The dewlap is the flap of the 

 throat below 9. The escutcheon is the part surrounding the 

 udder behind, on which the hair grows upwards. 



480a. Following is the ideal of a dairy cow (compare Fig. 

 92) : The cow should have a small head, a large muzzle and 

 mouth, a clean-cut nose or face, that is, one free from fleshy 

 growth, a straight or dishing forehead, bright prominent eyes, 

 and a thin, long neck and moderate-sized horns. She may be 

 from one to two inches lower at the shoulders than at the hips. 

 Her general form, when looked at from the side, should be 

 wedge -shape, and the same shape should be apparent when 

 viewed from the rear. The shoulders may be thin, lean and 

 bony ; the back rather long and rugged ; the loin fairly broad. 

 but not too broad, or the animal will tend to put on beef. The 



