762 



THE AORIGULTUBAL JOURNAL. 



and in a niimber of cases had exceeded 

 5 per cent. Herewith is an explanatory 

 register, showing actual results from 

 cows in a South Australian dairy : — 



P3 

 H 



5 



H 

 H 



PQ 

 P 



M 



I' 



02 





(M 



>n 



00 



CO 





00 





1 +^ 

 c« 



<M 



>o 



iri 



00 

 CO 



^' 



00 



■* 





1 ^ 



IM 





CO 



CO 





CO 



lO 



Th. 



o 



lO 



00 



CO 



iri 



in 



CO 



^' 



(M. 



(M 

 iO 



CO 

 CO 









Tu. 



(>J 

 lO 



(M 



iri 



oo 

 CO 



CO 





CO 



^§ 



(M 

 lO 



(M 



C-1 

 CO 





o 

 -* 



lO 



60 

 B 



O 



SB 

 C 



o 



03 



6^ 



d 



^ 1— ' 



o 



^ 00 



.-1 GO 



^ 00 



o 00 



PQ 



6C 



C 



o 



CT5 1^- 

 02 t- 



JUDGING DAIRY COWS. 



There is, and always will be, a great 

 diversity of opinion as to the merits of 

 the various breeds of dairy stock. Some 

 adhere to a breed with a pure lineage, 

 while others regard certain crosses as 

 being the ideal standard of dairy cow. It 

 is, however, generally conceded among 

 leading stockbreeders that there are cer- 

 tain well-defined points which may he 

 regarded as typical of the high-class 

 animal for milking purposes. 



In judging dairy stock, 100 is assumed 

 to represent the ideal or perfect dairy 



cow. The following is a list of general 

 qualities and particular parts considered, 

 with the figures indicating the "weight' 

 or importance attached to each in making 

 up the total of 100 points, which stands 

 for perfection. 



General Appearance. 

 Constitutional vigour, as shown by size, 

 apparent health, strength, activity, and 

 " general appearance," 5. 



Form, wedge-shaped, as viewed from 

 front, side, and top, 5. 



Quality.— Hair, fine, soft ; skin, medium 

 thickness, loose, mellow, and unctuous, 

 with yellow secretion, 5. 



Temperament. — Active and nervous, 

 but not wild; indicated by movements 

 eyes and lean appearance, 5. 



Head and Neck. 

 Forehead.— Broad and full, 2. 

 Horns.— Small and fine, not too long, 

 set well apart, 1. 



Eyes. — Large, prominent, bright, and 

 yet placid, 1. 



Face.— Lean, not too short, straight, or 

 slightly dished, 1. 



Muzzle.— Clean and strong, mouth and 

 nostrils large, 1. 



Ears. - Medium feize, fine in texture, 

 yellow secretion abundant, 1. 



Neck. — Rather long and thin, fine, 

 clear throat, and light dewlap, 1. 



FOREQUARTERS. 

 Chest and Brisket.— Broad and strong 

 low, but not too fleshy, 3. 



"Withers. — Well defined, firm, and 

 lean, 1. 



Shoulders. — Light, not fleshy, and 

 oblique, 1. 



Legs.- Straight, rather short, and not. 

 too large or coarse, 3. 



Body. 



Back.— Well defined, lean, open-jointed, 

 not too level, and smooth ; a good spine, 3. 



Barrel or Body.- Long and large ; ribs 

 l)road, well arched, open, and well de- 

 fined ; a large, strong body, 8. 



Heart (iirth.— Large and deep, abun- 

 dant room for active heart and lungs, 4. 



Belly.— Large, broad, and deep, with a 

 large and strong navel, 6. 



Loin. — Broad and strong, 3. 



Hindquarters. 



Hips.— Wide apsrt, 2. 



Pelvic Arch. — Prominent and strong, 3. 



