BULLETIN 434, U. S. DEPARTMENT OF AGEICTJLTURE. 

 General score card for the dairy hull. 



roints. 



Perfect 

 score. 



Percentage 

 value. 



Student's 

 score. 



Instructor's 

 score. 





16 

 10 



10 



5 

 16 



19 

 16 



6 

 2 









Masculinity 



Size for the breed^Jersey, 1,200 pounds; Guern- 

 sey and Ayrshire, 1,500 pounds; Holstein, 

 1,600 pounds 



11 

 5 





2 Quality 





Hide— thin, mellow, pliable, loose 



Hair--flne, soft 



Secretions — abundant, yellowish 



Flesh— well muscled, free from bunchiness 



Veins— large, prominent 



Bone — strong and clean 



3 

 2 

 1 



1 

 1 

 2 





3. Head 





Forehead— very broad between the eyes, slightly 



Face— medium in length 



Nostrils— large 



Muzzle — broad 



Eyes — prominent, large, clear, bright 



Horns — well proportioned 



2 



1 



1 

 2 

 3 



1 





4. Neck 





Medium in length, very large prominent crest; 

 neatly joined; throat free from loose skin. 

 .5 Forequarters 





Shoulders— withers moderately sharp; well 

 muscled 



Chest — broad, deep, large heart girth, crops full, 



brisket moderate in size 



Fore legs— straight, squarely placed, wide apart. 



5 

 10 



1 





6. Body — capacity 





Back— straight, strong, vertebrae prominent . . . 



Ribs— flat, well sprung, wide apart 



Abdomen (barrel) — long, deep, broad, well held 



up; loin broad, strong, level; flanks low 



7. Hindquarters 



2 

 10 







3 

 6 





Rump — long, wide, level 





Pin bones— widely spaced, on level with hips.. 



Thighs — incurving 



Tail — tapering; fine bone; neatly set on; long, 



fine switch 



Hind legs— squarely placed, not sickle hocked. 





8. Rudimentaries . . 





Teats— squarely and evenly placed; large 







Milk wells large 





9. Scrotum 





Well developed — strongh; held up. 







Total 



100 1 1 









CLASSIFICATION OF POINTS IN REFERENCE TO UTILITY. 



Having a thorough knowledge of the names and locations of the 

 parts of the cow, the next problem is their classification from a func- 

 tional point of view. There are certain fundamental points covering 

 the animal as a whole or a combination of a number of organs w^hich 

 will be first considered. 



General form. — The general impression as to form which the judge 

 receives w-hen an animal is brought before him is an important con- 

 sideration. This varies greatly betw^een beef and dairy animals and 

 is often termed " dairy type " or, in referring to animals of an indi- 

 vidual breed, " breed type." " Wedge shaped " defines this general 

 form. There are three distinct wedges to a typical dairy cow — 

 namely, side, top, and front. 



