LLINOIS DAIRYMEN'S ASSOCIATION 



105 



the several cattle breeding associations. The foHowing diagram 



shows the different points that are considered in judging a dairy 



p i\v : 



1. 



Head. 



_ 



Muzzle. 



3. 



Nostril. 



4. 



Face. 



5. 



Eye. 



6. 



Forehead. 



7. 



Horn. 



8. 



Ear. 



9. 



Cheek. 



10. 



Threat. 



11. 



Neck. 



12. 



Withers. 



13. 



Back. 



14. 



Loins. 



15. 



Hip Bone. 



16. 



Pelvic Arch 



17. 



Rump. 



18. 



Tail. 



19. 



Switch. 



20. 



Chest. 



21. 



Brisket. 



22. 



Dewlap. 



23. 



Shoulder. 



24. 



Elbow. 



25. 



Forearm. 



2G. 



Knee. 



27. 



Ankle. 



28. 



Hoof. 



29. 



Heart Girth. 



30. 



Side, or Barrel. 



31. 



Belly. 



32. 



Flank. 



33. 



Milk Vein. 



34. 



Fore Udder. 



25. 



Hind Udder. 



36. 



Teats. 



37. 



Upper Thigh. 



38. 



Stifle. 



39. 



Twist. 



40. 



Leg, or Gaskin 



41. 



Hock. 



42. 



Shank. 



43. 



Dew Claw. 



Scale of Points for Dairy Cattle — Cow. 



General Appearance: 



Form — Inclined to be wedge shaped . ,: 



Quality — Hair fine, soft; skin, mellow, loose, medium thickness; 



secretion yellow, bone clean, fine 6 



Temperament — Nervous, indicated by lean appearance when in 



milk 6 



Hear! and Neck: 



Muzzle — Clean cut, mouth large, nostrils large 1 



Eyes — Large, bright, full, mild 1 



Face — Lean, long, quiet expression 1 



Forhead — Broad 1 



Ears — Medium size, yellow inside, fine texture 1 



Herns — Fine texture, waxy 1 



Neck — Fine, medium length, throat clean, light dewlap 1 



