JUDGING THE DAIRY TYPE OF CATTLE 281 



oily secretion and 1o the color of the skin, horns and hoot's. 

 A notably yellow tint is assumed to indicate that the milk 

 and butter fat will be more yellow than where this color 

 is lacking. In the scale of points adopted in 1899 by the 

 American Guernsey Cattle Club, 7 15 points are allowed to 

 indicate color of milk, as seen in "skin, deep yellow in ear, 

 on end of bone of tail, at base of horns and body gener- 

 ally, hoofs amber-colored." This yellow color is unques- 

 tionably important evidence as to the color of the butter 

 fat, especially with Channel Island cattle, though not so 

 much so with the Dutch breeds. Oily secretion is also an 

 indicator of condition of health, for when lacking, the skin 

 will usually be dry and hold tight to the ribs, and the hair 

 will be staring and lacking in lustre, evidences of ill health. 

 Usually an examination of the inside of ears, the sides of 

 the udder, the color of teats, and the skin about the vulva 

 just beneath the tail at the end of the rump, will suffice 

 to determine the matter of color. Handling the skin will give 

 evidence as to the activity of the secretions, though this is 

 not necessary with the experienced judge. The hair should 

 be fine and abundant. Long, fine hairs usually occur along 

 the edges of the ears, while the udder is covered with short, 

 silky hair. The entire hair covering, excepting along the 

 top of the neck and poll, and on the tail, should lie close 

 to the skin, rather than be erect and staring. The hair 

 should also have a sheen or glisten under favorable con- 

 ditions of light, showing attractive evidence of quality and 

 healthy condition. The ~bone of the dairy animal should be 

 fine, indicative of quality, just as with beef animals, and 

 for the added reason that coarseness of bone is generally 

 associated with inferior milk production. Large joints and 

 heaviness of shoulder are evidence of coarseness, as are also 

 large, heavy ears set high on the head. Quality is one of 

 the most important factors to be considered in judging 

 dairy cattle, and should be so regarded. - 



7 A committee of the club was appointed in 1915 to draw up a new scale of 

 points, which had not appeared up to the going to press of these pages. 



