FARM DAIRYING 



thighs should be thin and hollowed out, to give 

 plenty of space between the legs; and the flanks 

 should be high, allowing room for a large udder. 



Horsemen say, "No foot, no horse." Dairy- 

 men say, " No udder, no cow." The udder should 

 extend well up at the back, and well forward, be- 

 ing strongly attached to the body. The sole of the 

 udder in a cow, especially a young cow, should be 

 level and the teats evenly placed and conveniently 

 long to be milked. The udder should be covered 

 with fine soft hair, should be springy, and the 

 veins should be prominent. 



The milk veins coming from the udder and 

 running forward under the body should be large, 

 tortuous, and' extending well toward the front be- 

 fore entering the body through what are called 

 the milk wells. Sometimes these openings in the 

 abdominal wall are small, and press the veins, 

 swelling them, and making them appear larger 

 than they really are. In buying a cow not milking, 

 it is well to feel the size of the milk wells and they 

 will be some indication of the size and length of 

 the milk veins. 



After the cow is milked out, the udder should 

 hang like a bag of skin, soft and pliable. Occa- 

 sionally we see a cow with a beautiful udder. 

 After being milked she still has her beautiful 



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