STRUCTURAL FORM AND EXAMINATION 289 



The eyes should be large, clear, bright, and indicative 

 of nerve force and general vitality. Small, dull eyes are 

 objectionable, showing weak constitution and, therefore, lack 

 of vitality or durability. 



The ears should be medium in size and covered with fine, 

 soft hair. The interior should be waxy and covered with a 

 very fine coat of soft, oily, silky hair. This is considered to 

 be a good indication of quality. 



The horns should be developed according to the breed. 

 Under any condition they should be medium in size, fine in 

 texture, and correspond with the refinement of the animal 

 throughout. 



The muzzle should be broad, deep, and should show a 

 slight enlargement, thus giving the head the appearance 

 of being incurving between the eyes and the junction with 

 the muzzle. A straight, coarse head and a pointed muzzle 

 are very objectionable. 



The nostrils should be large and open, thus indicating a 

 large supply of air into the lungs. 



The neck should be long, and lean, there being no indi- 

 cation of beefiness or coarseness. There should be a clear- 

 cut junction of the head with the neck. A rather long, thin 

 neck with incurving lines is indicative of quality, general 

 refinement, and dairy capacity. 



Forequarters. The forequarters of the animal are sig- 

 nificant, as they indicate in a large measure the conformity 

 of the animal to the wedge-shaped form which is accepted 

 as the true dairy type. 



The shoulders should be long, light, smoothly laid in, 

 narrow on top, and gradually broaden toward the region of 

 the chest floor. Heavy, coarse shoulders are not only 

 indicative of non-conformity to the true dairy type but they 

 indicate coarseness of quality and lack of general refinement. 

 Any indication toward fulness in the shoulders exhibits a 

 tendency to beefiness. 



The brisket should be rather light, spare, and otherwise 

 lacking in prominence. An extended brisket with fulness 

 and compactness is indicative of beef-producing qualities. 



The legs should be straight, and the bone dense and fine. 

 The canons should be clear cut and otherwise indicative of 

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