LESSONS ON DAIRYING FOR RURAL SCHOOLS. 15 
A brief study of the types of dairy cows and of the points of a 
dairy cow should be made. (Fig. 8.) Send to your State agricul- 
tural college or the U.S. Department of Agriculture for a score card 
for dairy cows, and study it carefully. 
Chief breeds of dairy cows: Origin, characteristics of each, milk 
and butter fat records. 
The points of a good dairy cow. 
The champion milk and butter fat records in the United States. 
The amount of milk produced, together with the percentage of butter 
fat in same, determines the value of the cow. 
Sources of income: Milk and butter fat. Market requirements. 
1 iz Ay) 
HIP BONE. *--- -- BACH-~-=2=>> wy } 
Sirs ROTHERS| Sy SOREHEAD 
| LOIS! < H S 
RUM. [2 a} ae 4 3 H oS % 
ces 7 We Meer | ~ 
ca j \ x 0 R SS GyzZz2e 
\ SHOULDER / Ry 
- 
= 
-- 
. 
THIGH « ee ' ‘“e 
i if 
} - \ £LB i 5 
FLAN pi y | /eKz4e 
ee 
aa Pe 
= ay ar SAVSHET 
ay ¢ on y 
s = VEIN 
Nea HaeM ar 
ANKLE aw rhe we WM WAvies Pyle 
Fic. 8.—Chart showing the parts of a dairy cow. 
Breeds prevailing in the community; personal preference; nature 
of the country and climate; current price; estimate of the future of 
the breed. 
Practical exercises.—Visit a dairy farm in the district and make 
a study of the types of dairy cattle. Secure cooperation of county 
agent for exercises in judging dairy cows. From the dairy survey 
prepare a report showing the number and breed of pure-bred cows, 
grades, and scrubs. Make a study of the milk and butter produced 
by these cows. What breed of dairy cow most common in the dis- 
trict? Is there any special reason for this? What herds could be 
improved? How many farms have pure-bred stock? What breed 
is your cow ? 
Illustrative material.—Cut out pictures of dairy cows of different 
breeds, mount them on cardboard, and paste below a brief description 
of the cow as to origin, records, etc. Collect and mount pictures of 
