226 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



3 : The spacing from the hip bone to the rib, as shown 

 by hne 3, should be wide. First, for the reason above given; 

 for if the ribs are brought down and toward the front legs they 

 are also brought away from the hind quarters. Secondly, the 

 paunch so unusually developed by the eating capacity of the cow, 

 compels the breathing to be performed more in the fore part of 

 the body. This largeness of paunch throws these ribs, at this 

 point, out of use and as a consequence nature eliminates, or takes 

 out, the ribs in course of time. May we not safely say that the 

 floating rib is one that is in process of elimination and will be 

 dropped? Here then, we have another registry of nature that 

 the animal is a great consumer. 



4: The depth from hip bone downward, as shown by line 

 4, should be long. This indicates that the digestive process in 

 this animal is very closely allied with milk secretion. If this 

 line is short, the animal might eat largely, but expend its force 

 so obtained in running or roaming about, but not in producing 

 milk. I 



The connection between food, blood and milk is here strong 

 and unbroken. This is a very important point. 



Anatomy and physiology will unite with experience in tes-1 

 tifying that a poor connection here will result in a poor cow. } 



Milk Secretion. 



1 : Udder capacity is the first thing to be noticed. The | 

 fore udder is readily seen by the eye. The rear udder extends \ 

 upward to that point between the thighs where the skin ceases 

 to be more ample than on other parts of the body. The hind ' 

 quarters will be scant, or " cat hammed," as usually phrased. 

 This is caused by the depletion of the muscular system at the 

 udder, and gives the ample space needed for the complete udder 

 development. 



2 : The udder should be fine haired, as the continual flow 

 of blood for generations in great quantities has produced animal 

 heat in that part to the point of fining or expelling the hair. 



3 : The udder should have a glandular quality. This is 

 best known by veins showing just beneath the skin. This is 



