16 JUDGING FARM ANIMALS 



perfect in the barrel and front parts, and the other in the 

 hindquarters. The best breeders and dealers on the island 

 were freely consulted, and on January 18, 1834, a scale 

 of points for bulls and another for cows, was adopted by 

 the Society. In view of its historical importance, this scale 

 of points as applied to one sex, is herewith reproduced. A 

 comparison with the more recent scale of points is of 

 interest. 



ORIGINAL SCALE OF POINTS FOE JERSEY COWS AND 

 HEIFERS 



1. Breed on male and female sides reputed for producing ricli 



and yellow butter 4 



2. Head small, fine and tapering; eye full and lively; muzzle 



fine and encircled with white; horns polished and a little 

 crumpled, tipped with blaclc; ears small and of an orange 

 color within 8 



3. Back straight from the withers to the setting-on of the tall; 



chest deep, and nearly of line with the belly 4 



4. Hide thin, movable, but not too loose, well covered with fine 



and soft hair of good color 2 



5. Barrel hooped and deep, well ribbed home, having but littlj 



space between the ribs and hips; tail fine, hanging two 

 inches below the hock 3 



6. Forelegs straight and fine; thighs full and long, close to- 



gether when viewed from behind; hind legs short and 

 bones rather fine, hoofs small, hind legs not to cross in 

 walking 2 



7. Udder full, well up behind; teats large and squarely placed, 



being wide apart; milk veins large and swelling . . . . 4 



Perfection for cows 27 



Two points shall be deducted from the number required for per- 

 fection in heifers, as their udder and milk veins cannot be fully 

 developed. A heifer therefore will be considered perfect at 25 

 points. 



The early scales of points, were found to be of much 

 service to the people. When cattle were judged they were 

 compared with the official scale of points. It is interest- 

 ing to note that this standard contains in general the es- 

 sential features of the Jersey scale of points of the present 

 day. Naturally with use it was found that the standard 

 of excellence first adopted might be improved. According- 



