284 JUDGING FARM ANIMALS 



erally prefer a short type of head, those breeding dairy 

 cattle prefer one of medium length in fact some, as in 

 case of the Dutch, favor considerable length. The muzzle 

 should be broad, and the mouth and nostrils of good size, 

 for reasons already discussed under beef cattle type. The 

 eyes should be large, mild, yet alert, and give evidence of a 

 good disposition and an active temperament. The eye 

 among some dairy cattle, notably some Jerseys, is too prom- 

 inent and termed by many a "pop eye." In this case 

 the eye almost projects from its socket, and is far from 

 attractive. Prominence up to a certain extent is highly 

 desirable, but beyond that meets with distinct disfavor. 

 The face should be lean and of medium length. One sees 

 long faces among dairy cows, especially the Holstein-Frie- 

 sian, but this is objectionable, for this conformation indi- 

 cates a poorer feeder, and a weaker jaw, than does a more 

 moderate length. The bridge of the nose and the upper 

 part of the face should be straight. A Roman nose is not 

 regarded with favor. Light veins on the face are regarded 

 as desirable, and are features emphasized in both Ayrshire 

 and Holstein Friesian scales of points. They have no 

 special significance, unless indicating quality. The lower 

 jaw should be strong and have ample width at its base, 

 thereby indicating the good feeder. The forehead of the 

 dairy cow should be broad and slightly depressed or dished 

 between the eyes. This depression is considered to add to 

 the graceful contour of the head. It is much more marked 

 with some breeds than others, being especially noticeable in 

 the Jersey. The ears should be of medium size, and some- 

 what thinner than with beef cattle. They are character- 

 ized by a general coat of thin hair over the body of the 

 ear, with long, fine hairs along the edges of the openings. 

 Fine veins are often seen on the ears of the highly bred 

 dairy cow, while the skin on the inside of the ear shows more 

 or less of a yellow, oily secretion. The shade of yellow varies 

 from light to dark or orange, and offers evidence of the 

 degree of richness in yellow color of the butter fat. The 



