160 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The fifth point I mentioned was ability. That is the 

 evidence of what the cow does with the digested nutrients 

 after they are placed in the udder. We realize that a cow 

 must have a large udder in order to be a cow of ability. 

 The dimensions are size, length, breadth and depth. We 

 do not desire that the cow's udder be very deep, because 

 such udders are troublesome. In the summer time when 

 they are on pasture they may run coming to the barn or 

 going from, and when they do, the udder flops back and 

 forth, hits against the legs or against some foreign object, 

 and little blood vessels are broken in it and the cow gives 

 bloody milk. Until this condition is corrected the cow is 

 not profitable. And then, in late fall or early spring, the 

 cow lies down on a cold surface and catches cold in the 

 udder, garget results and she probably loses a quarter or 

 half of her udder. Invariably cows with deep udders are 

 troublesome cows to have. 



We ask that the cow's udder therefore be set well up 

 against the body, and because we sacrifice a portion of the 

 size and capacity in decreased depth, it is all the more 

 necessary that our cows have udders that are broad and 

 long. In order for a cow to have a broad udder she must 

 be thin in the thigh, well arched out, giving room for the 

 wide udder. You will notice this cow's udder sets way up 

 there (indicating), she is thin in the thigh, and when she 

 is fresh and the udder is full, her udder would hang up 

 there (indicating on cow). Cows should be well arched 

 out in the thighs, giving room there for broad, highly at- 

 tached udders. We wish the udder to extend far forward, 

 because the measurement of length is from the attachment 

 behind to the attachment in front (indicating). That gives 

 length and breadth of udder. You have all seen cows with 

 large udders that were not large producing cows. The 

 reason for this is that some udders are just as large after 

 milking as before, and the reason for this is that they are 

 made up of beed and fat instead of milk-making glands, 

 made up of beef and fat instead of milk-making glands, 

 is filled with milk-making glands are the handling qualities 

 of the udder; it is soft and elastic. This cow's udder is 



