CBOOSING A COW 187 



quality of the flesh in different parts of the body varies widely. 

 In the meat-market, flesh forming certain parts of the body is 

 worth many times that from other parts. We demand there- 

 fore in, the beef type not only an animal with a tendency to 

 take on fat, but this tendency must be accelerated in the 

 region of the valuable cuts. 



In general appearance, the form of the beef type resembles 

 that of a brick set on edge. Viewed from the side, the top and 

 bottom lines are parallel. There is no wedge shape ; the ani- 

 mal is as deep in front as behind. Viewed from the rear and 

 top, the withers and, chest present an appearance almost as 

 wide as the hip and rump. The animal is compact and broad 

 of back from shoulders to hips. Cattle of the beef type are 

 often referred to as "blocky," indicating compactness and 

 squareness of form (Fig. 66). 



HOW TO ESTIMATE THE AGE OF A COW 



The age of a cow is a very important factor in determining her 

 present and prospective value. Famiharity with the characters 

 that indicate age, therefore, are often extremely useful. As in 

 the case of the horse, a knowledge of these characters is not 

 difficult to secure, but skill in their application depends much 

 on continued practice. 



General consideration. — In estimating the age of a cow, 

 the order of the appearance of the permanent teeth furnishes 

 the best index, especially from two to five years of age. There 

 are, however, other general considerations that aid in estimat- 

 ing age, especially in the case of young and very old animals. 

 Size is the principal factor in determining the age up to a year 

 and one-half. In old animals the top of the head becomes 

 more prominent, the sides of the face more depressed, and the 

 hollows above the eyes deeper. With age the backbone be- 

 comes more prominent and often strongly curved downward. 



Examination of the teeth. — While the order of the appearance 



