RURAL VETERINARY SECRETS 



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the amount of such tissue materially affects the elasticity of the 

 udder, as it docs in muscle. The so-called meatiness depends on the 

 presence of a large quantity of connective tissue, the presence of 

 which cannot help but supplant gland tissue (secreting tissue) ; 

 therefore we can understand why expert udder-judges want elastic 

 udders on their cows. Professor Plumb has made a series of studies 

 of the external form of the udder and the relation of that form to 

 usefulness. We cannot do better than note what he says regarding 

 the matter: "A good type of udder will have its side-line, that of 

 the curve of a circle, if a fine udder, it will be carried along beyond 

 the lines of the circle, by an extension along the belly and up be- 

 tween the hind legs. Such an udder with teats about three and one- 

 half inches long, makes a good type as viewed from the side. Ex- 

 amined from the rear, there should be considerable thickness, the 



MAMMARY VEINS AND UDDER. 



I. I. I. I. I. — Udder Veins. F. F. — Forks of the right inaniinary vein. 



Or. Or. Or. — Orifices in which the mammary veins enter tlie abdomen 

 on the way to the heart. B. — Branch vein. A. E. — Abdominal extension. 

 C. E. — Chest extension. U. D. — Umbilical development of the mammary 

 veins. C. — Connection between the main two veins. 



dividing furrow shallow and no meatiness, the good udder when 

 milked out being fairly well shrunken." While the ultimate test of 

 the milking ability will be the scales and the Babcock test, there can 

 be no doubt whatever after a close study of the experiments of Prof. 

 Plub that the shape and construction of the udder are valuable in- 

 dications towards getting a correct idea of the milking abilities of a 

 cow. The above authority calls attention to the lack of fore udder 

 in many cows and gives figures to back up his contention — that the 



