CHOOSING A COW 195 



systems in the dairy cow. In order that these systems perform 

 their functions most efficiently it is necessary to provide them 

 ample room. The chest should 

 be deep, with large heart girth, 

 and broad on the floor, partic- 

 ularly as noted between the 

 fore legs. The ribs should be 

 long and sufficiently arched to 

 provide a capacious body. 

 The abdomen should be large 

 and deep, indicative of much 



capacity, and should be well ^^°- 69. — Gueknsey Cow, "Im- 

 supported. The back should ^^cL^.^' Xn^d°by F. Z^Z:! 

 be lean, backbone rather promi- 

 nent and strong. In many good dairy cows there is much 

 distance between the spinal processes, and the cow is said to 

 be "open jointed." The loin should be broad, although the 

 space between the last rib and hip may be rather open. 



Hind-quarters. — As a whole, the hind-quarters in a dairy 

 cow should be wide, long, and deep. There should be freedom 

 from fullness and meatiness, particularly at the tail-head. In 

 many very good cows there is a slight raise from the hips to the 

 attachment of the tail. The hip bones should be rather sharp, 

 prominent and wide apart, thus giving ample room for the gen- 

 erative organs. They should not be lower than the spine. The 

 rump should be long and wide, with the thurls and pin-bones 

 high and wide apart. From the points of the hips to the tail- 

 head there should be a marked hollow, due to the absence of 

 flesh. The thigh should be outcurved and thin, as this provides 

 room for the udder. A thick thigh and a full twist are de- 

 cidedly objectionable in a dairy cow. The legs should be 

 comparatively short. 



Udder. — Too much stress cannot be placed on the impor- 

 tance of thoroughly examining the udder when choosing a dairy 



