CHAPTER III 

 THE DAIRY TYPE 



THERE is but one entirely satisfactory way to select cows 

 for dairy purposes, and that is by records of the production of 

 each individual, made by the use of the scales and Babcock 

 test. Since up to the present time individual milk and fat 

 records have been kept for only a small proportion of the cows 

 used for dairy purposes, the selection of individual cows on 

 this basis is impossible in more than isolated cases. Most 

 selection must be based upon conformation, or the degree to 

 which the animal approaches what is known as the dairy form 

 or type. The excessive development of the function of milk 

 production through generations of selection and breeding in 

 that direction has brought about certain characteristics in the 

 conformation of the animal that may be taken into account in 

 judging of the development of these functions. 



The breeders of Jersey Island in 1834 formulated the first 

 scale of points for dairy cattle. At the present time the 

 breeders' associations have prepared for each breed a care- 

 fully drawn scale of points that are of assistance in acquiring 

 a skill in the selection of cows by conformation. A scale of 

 points undertakes to describe the conformation of the animal 

 that in the judgment of the author denotes the highest devel- 

 opment of the characteristics sought. The comparative im- 

 portance of the parts described is represented by points that 

 total 100 for a perfect animal. The lack up to the present of 

 c 17 



