THE TYPES 



205 



wide apart, prominent, as in an open frame, and symmetri- 

 cal ; the rump long, level, broad and lean, the pin bones 

 wide apart, the tail head smooth and on a line with the 

 back, showing no droop, the tail long and fine with ample 

 switch; the thighs long and lean, concave from both 

 side and rear view, any natural tendency to beefiness 



Fig. 102. — The points of the cow. 1, muzzle; 2, face; 3, forehead; 

 4, throat ; 5, neck ; 6, dewlap ; 7, shoulders ; 8, wethers ; 9, back ; 

 9i, crops; 10, chine ; 11, ribs; 12, foreribs; 12,, foreflank; 12, 12i, 

 chest; 13, belly; 14, flank; 15, loin ; 16, hips; 17, rump ; 18, setting 

 of tail; 19, thurl or pin bone; 20, quarter; 21, thigh; 22, hock; 

 23, switch; 24, leg; 25, stifle; 26, udder; 27, teat; 28, forearm; 

 29, knee; 30, shank; 31, hoof. 



manifesting itself here ; the hind legs straight and strong ; 

 these are the points of the productive dairy oow . 



Udder. The udder is considered last because its effi- 

 ciency is not independent but is contingent upon all other 

 structural and functional features of the cow. The three 



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