40 ELEMENT OF DAIRY TYPE 



A secondary lesson, yet a valuable one, brought .out in the 

 foregoing study, is the fact that the common and non-dairy type 

 cow when treated rationally is considerably better, even in the 

 dairy, than no cow at all. When charged with feed at farm 

 prices and credited with butter fat only (skim milk, manure 

 and calf paying for labor, etc.) they returned from $1.66 to 

 $2.21 for every dollar's worth of feed eaten. 



The farmer should hesitate long before selling off his cows 

 until he knows where he can replace them with better ones 

 (Fig. 13). 



A CHAMPION cow 



The perfection already reached in the various points, as 

 well as the degree of intensity desirable in them, varies with the 

 several breeds, but reviewing the question of dairy type by 

 means of figTire 14, we find that our present ideal of what a 

 dairy cow ought to be will include the following points : 



1. Nostril, open, clear. 



2. Muzzle, broad and lips strong. 



3. Forehead, broad. 



4. Eyes, bright, full. 



5. Jaws, strong, well muscled. 



G. Neck, muscular but not thick. 



7. Shoulder tops, sharp, at least not coarse or heavy. 



8. Crops, well muscled. 



9. Chine, vertebrae open-spaced. 



10. Loin, broad) and strong. 



11. Rump, level, long. 



12. Hip bones, broad between joints. 



13. Thurl joints, high far apart. 



14. Pin bones, prominent, far apart. 



15. Tail, long, tapering. 



16. Switch, full brushed. 



17. Thigh, straight or incurving, not too thick. 



18. Shoulder, lean, firm, not covered over with fat. 



19. Dewlap, not hea'i'y, throat clean. 



20. Brisket, more prominent on some breeds, not coarse. 



21. Heart girth, deep, and wide from side to side at bottom of chest. 

 2'2. Milk wells, large, numerous. 



23. Milk vein, large, crooked, elastic and running well forward. 



24, Fore udder, extending well forward. 



