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JUDGING FARM ANIMALS 



udder has involved more or less discussion, in which the 

 show udder has been compared disadvantageously with the 

 so-called commercial one. Many cows having large ad- 

 vanced registry records have possessed udders that 

 were not of show ring form, which, in the opinion of some, 

 demonstrates that show ring standards are impracticable. 

 The fact remains, however, that we must have standards 

 in conformation, and that as a rule, the cow of milk produc- 

 ing lines, with an ideal udder in form, will make the more 

 creditable showing at the pail. 



The quality of the udder is manifested in several ways. 

 It should be smooth and mellow to the touch. Udders 

 differ in their internal character and texture. The proper 

 time to examine the quality is after the milk has been 

 drawn. Then, when taken between the hands one feels 

 something of the inner texture. The udder differs in 

 mellowness very materially. If made up largely of fleshy 

 framework, it is known as a fleshy or meaty udder, and 



Fig. 171. — "When taken between the hands one feels something of the 

 inner texture," 



