"The Ideal Dairy Type. All the different dairy breeds show certain 

 peculiarities in common. While differing to a considerable extent in 

 minor points, the various breeds should all closely approach a certain 

 type which we may call the ideal type. 



"Head. Small, lean, and bony, with large muzzle and mouth. 

 The nose and face should be free from fleshiness. 



"Eye. Full, large, lively in its expression but at the same time 

 mild, clear, and bright. The whole expression of the face and eye 

 should be motherly. 



"Forehead. May be either straight or dishing, but the latter gives 

 a more well-bred appearance. 



"Ear. Thin, large, active, and for most breeds should be of an 

 orange color within. 



" Neck. Should be rather thin, especially near the head, and long. 

 It should be free in most breeds from loose- "pendent skin. 



"Shoulders. The animal at the shouldevs may be from two to four 

 inches lower than at the hips. The shoulders themselves should be 

 thin, especially at the top, lean and bony. 



"Chest. Should be deep, i.e., it should have a large measurement 

 from top to bottom. It is less broad and roomy than in beef breeds. 

 The section through the animal behind the shoulders should have an 

 elliptical outline. Too gi-eat thinness behind the shoulders is, how- 

 ever, a mark of a weak constitution. 



"Back. Should be rather long and rugged. The vertebrae of the 

 backbone should be rather wide apart so that the fingers may be pressed 

 down between the points in the ridge of the back. This is only one 

 feature of the general looseness of structure which is looked for in the 

 dairy t>T)e, as contrasted with the close, compact structure which is 

 desirable in the beef type. 



"Loins. Should be fairly broad. The hip bones rather high and 

 well apart. The bones, moreover, are often rather farther forward 

 than in the beef type. This gives a long and strong hind quarter. 



"Thighs. The thighs should be thin, especially on the inside, in 

 order to give room for a large udder. 



"Flank. The flank is well up, and rather thin. 



"Legs. The legs should be rather short and the hind legs may be 

 rather crooked. The bones of the legs should be moderately fine. 

 The fore legs are comparatively near together, the hind legs wide apart. 



"Tail. The tail should be long and fine, with a long switch. A long 

 tail is belived to indicate that the vertebrae of the backbone are some- 

 what loosely connected, which, as has been pointed out, is considered 

 highly desirable. 



"The General Outline. When looked at from the side, the general 

 outline should be that of a wedge, the upper line or line of the back- 



