Judging Cattle 137 
thick, attached high and full behind, extending well down, though 
not pendulent, and extending far in front. The quarters should 
be comparatively even, with the teats of convenient size and well 
placed. ° The length of the udder is important since it gives a long 
line of absorption. It should be approximately thirty inches from 
the attachment at the back to where it joins the belly. 
More important than the size and form of the udder is its quality. 
Perhaps the best way to determine this is to see the udder milked 
out. When empty, the udder should almost lose its form. It 
should appear to consist of folds of soft, pliable, and loose skin. 
Those of experience can determine by the touch whether the udder 
is large because fleshy or large because filled with milk. 
While there are many defects of the udder, the most common 
are small front quarters, with the teats much higher, or close to 
the hind ones; fleshy udders which reduce but little with milk- 
ing and yield a small flow; udders entirely deficient in size and 
often with very unequal quarters. One must be on the alert for 
small teats, so deficient in size as to be very inconvenient when 
milking. 
223. Milk-veins. — These should be large, tortuous, and branch- 
ing, as well as long, thus extending well forward and passing into 
the body through large holes called ‘‘ milk wells.” These veins 
are considered important as they indicate the amount of blood 
that passes through the udder. The veins usually lack develop- 
ment in heifers with their first calves. 
224. Milk signs. — In the cow as in the bull there are several © 
so-called milk signs that are relied upon more or less in the choice 
. of a dairy animal. The more important of such signs are an ‘“‘open” 
organization, a large “‘ escutcheon,” large ‘‘ thigh ovals,” and a 
long tail. 
JUDGING BEEF CATTLE 
225. Score-card for beef cattle. — Each breed of beef cattle has 
its own scale of points, but they are similar to the following :— 
