174 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



guide for its members, which contains information so de- 

 signed that they may thereby work collectively toward a 

 common end and, generation by generation, perfect the 

 breed in uniformity of design as well as constantly strive 

 to improve their ability as dairy individuals. 



All breeds have to fill certain peculiar specifications, 

 although in the main thei requirements are similar. 



Judging Individual Points in Dairy Conformation. 



The science of livestock judging includes a considera- 

 tion of each and every feature of the animal judged. Ob- 

 viously, not equal emphasis is placed upon each feature; 

 however, in the composite the degree of perfection of each 

 item must receive due consideration. The method of ap- 

 praising these features of physical design differs with each 

 judge, and they are in no way fundamental so far as the 

 final conclusions are concerned. In the following analysis 

 each and every feature will be discussed as a judge may 

 pass upon an animal, beginning with the head and grad- 

 ually working toward the rear and ending with a consid- 

 eration of the mammary system. 



The Head. 



The factors to consider in passing judgment upon fac- 

 ial features are the mouth, nose, jaws, eyes, ears, forehad, 

 horns, general head dimensions, and facial expressions. 



The mouth should be large, possessing a thick, over- 

 hanging upper lip. A, calf having a small mouth usually 

 consumes only a small quantity of feed and tends to have 

 a delicate appetite. The size and shape of the nostrils 

 should next be observed. If the calf has a large mouth, in- 

 dicating food consuming ability, it should also have an 

 ample air intake. The food when taken into the body is 

 digested and carried by the blood stream to the lungs for 

 purification. If this function is incompletely developed the 

 food consumed is not as efficiently utilized as if an ample 

 supply of air was available. Therefore, if these two fea- 

 tures are to be correlated, a large mouth should be accom- 



