178 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The Shoulders. 



The shoulders should be light, free from flesh, and 

 obliquely placed. Heavy shoulders tend to extenuate the 

 coarseness of the withers even though they possess the 

 correct relationship to the spine. A heavy, fleshy shoulder 

 is merely further evidence of lack of dairy temperament 

 and indicates the use; of an excessive amount of the feed 

 consumed for body maintenance rather than milk produc- 

 tion. The neck and shoulders should blend into each other 

 without evidence of coarseness. 



The Fare Legs* 



The fore legs should be set wide apart, straight, short, 

 and firm shanked. Heavy bones and excessive length de- 

 stroy dairy form and usefulness. The legs should be 

 straight, the toes extending directly parallel with the body. 

 The chief undesirable tendency in dairy cattle, so far as the 

 front legs are concerned, is to be slightly knock-kneed and 

 the toes pointing outward at an angle. Such formation is 

 a distinct weakness that is magnified as age advances. 



The Brisket. 



The brisket should be large, broad, deep, but not fleshy. 

 The presence of a large quantity of surplus, flabby flesh is 

 a discount in dairy form;. The brisket should not be so 

 large as to be noticeable in casually observing the animal 

 nor so small as to produce a cramped, undeveloped appear- 

 ance. 



The Body. 



In judging the body of a dairy calf observe in detail 

 the chest, barrel, hock, skin, and loins. 



The Chest. 



The chest, or that section of the body directly in the 

 rear of the fore-legs, should be deep, low, girt large with a 

 full fore flank. The floor of the chest should be broad and 

 almost flat, the lower line of which should be nearly on a 

 line with the lowest point of the barrel or body. In dairy 

 form the chest should appear in cross section as an oval 

 rather than perfectly round as is preferred in beef cattle. 

 In other words, depth rather than breadth of chest is the 

 ideal formation. 



