THE DAIRY TYPE 



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while the rough, long hair stands on end. The paunch may 

 be large or not, depending upon the bulkiness of the feed con- 

 sumed by the animal. 



The Dairy Form. So characteristic is this angular ap- 

 pearance of the dairy cow that an animal that does not show 

 this form when in full flow of milk should not be selected. It 



FIG. 4. Cross-section of a high-class Jersey cow. a, at heart girth ; 

 6, at paunch. Weight, 900 pounds. 



should be understood that it is natural for a cow to fatten con- 

 siderably towards the end of her milking period and when dry. 

 This surplus fat is mostly taken from the body during the first 

 three or four weeks after calving. It is impossible with any 

 ration to fatten a high-class dairy cow during the best part 

 of her milking period, or even to keep the fat on her body at 

 calving time from being removed, during the first few weeks 

 she is in milk. 



The cow that shows these characteristics to a marked degree 



