42 Milk and Its Products: 
depends upon distinguishing between productive and 
non-productive cows, and there is no one thing that 
will secure greater improvement to a dairyman than 
weeding out the unprofitable cows. in pie dairy, and 
supplying their places with those that ‘are profitable 
producers; at the same time, there is no factor more 
generally neglected by the dairymen of the United 
States than this. It therefore becomes a matter of 
some importance that the dairyman should be skilled 
in distinguishing between productive and unproduc- 
tive cows. 
Relation of form to capacity.—In the development 
of the dairy cow, and particularly in the formation 
of the various dairy breeds, it has been noticed that 
the capacity to produce milk is to a certain extent 
correlated with certain well marked and easily recog- 
nized characteristics of form. This has led to the 
distinction between the so called dairy and beef types 
of animals. The chief characteristic of the dairy 
form is the wedge shape; that is, the larger develop- 
ment of the hind quarters, and the corresponding less 
development of the fore quarters, so that if the cow 
is viewed from the front or side, there is a distinctly 
wedge-shaped appearance, with the apex of the wedge 
toward the head. This is contrasted with the charac- 
teristic rectangular shape of the beef animal. In 
connection with the wedge shape, a large degree of 
angularity and lack of muscular development, particu- 
larly along the ribs and loins and on the shoulders 
and thighs, is quite as characteristic of the dairy 
animal as the wedge shape itself. In addition it is, 
