a 
Structure of the Udder, 3 
ber of true secreting follicles does not necessarily bear 
any relation to the apparent size. The udder in a 
good cow should be large and well developed; it 
should occupy the whole space between the hind 
legs, extending well up between the thighs and 
well forward upon the belly. It should be held 
firmly against the wall of the abdomen. It should 
be level or nearly so on the bottom, and the four 
quarters should be as nearly as possible equally 
developed and each furnished with a cylindrical per- 
pendicular teat of moderate length. The whole 
organ should diminish rapidly in size as the milk 
is withdrawn. The hair upon the udder should be 
fairly abundant, fine and soft, and abundantly sup- 
plied with a brownish dandruff. 
The substance of the udder is composed of the 
fibrous band, already mentioned, connective tissue, 
fatty tissue, milk ducts or canals, true secreting 
cells (acini, ultimate follicles, alveoli), veins, arte- 
ries, nerves and lymphatics, the whole making up a 
reddish gray mass of spongy texture. 
The udder varies very much, in different indi- 
viduals, in size and shape as well as in internal 
structure and secreting capacity. In some animals 
the amount of connective and fatty tissue is much 
larger than in others. Such udders are said to be 
“fleshy,” and while usually of large size and good 
shape, are deficient in true secreting capacity. They 
are firne to the touch, particularly when empty, and 
do not markedly diminish in size when the milk 
is withdrawn. It is generally supposed that such 
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