BULLETIN 434, U. S. DEPARTMENT OF AGRICULTURE. 
General score card for the dairy bull. 
Points. 
Perfect \ Percentage Student's Instructor' 
score. value. score. score. 
1 . General form 
Masculinity 
Size for the* breed— Jersey, 1,200 pounds: Guern- 
sey and Avrshire, 1,500 pounds; Holstein, 
1,600 pounds*. 
2. Quality 
Hide— thin, mellow, pliable, loose 
Hair — fine, soft 
Secretions— abundant , yellowish 
Flesh— well muscled, free from bunchiness 
Veins — large, prominent 
Bone — strong and clean 
3. Head 
Forehead — very broad between the eyes, slightly 
dished 
Face — medium in length 
Nostrils — large 
Muzzle — broad 
Eyes — prominent, large, clear, bright 
Horns — well proportioned 
4. Neck 
Medium in length, very large prominent crest; 
neatly joined: throat free from loose skin. 
.5 Forequartefs 
Shoulders— withers moderately sharp; well 
muscled '. 
Chest — broad, deep, large heart girth, crops full, 
brisket moderate in size 
Forelegs— straight, squarely placed, wide apart, 
strong bone 
6. Body— capacity 
Back— straight, strong, vertebra? prominent . . . 
Bibs— flat, well sprung, wide apart 
Abdomen (barrel) — long, deep, broad, well held 
up: loin broad, strong, level; flanks low 
7. Hindquarters 
Hips— wide and prominent 
Bump — long, wide, level 
Pin bones— widely spaced, on level with hips. . 
Thighs — incurving 
Tail — tapering; fine bone; neatly set on; long, 
fine switch.' 
Hind legs— squarely placed, not sickle hocked, 
bone clean and strong 
8. Budimentaries 
Teats — squarely and evenly placed: large 
Mammary veins — large, tortuous 
Milk wells large 
9. Scrotum 
Well developed — strongly held up. 
Total 
16 
10 
10 
16 
100 
CLASSIFICATION OF POINTS IN REFERENCE TO UTILITY. 
Having a thorough knowledge of the names and locations of the 
parts of the cow. the next problem is their classification from a func- 
tional point of view. There are certain fundamental points covering 
the animal as a whole or a combination of a number of organs which 
will be first considered. 
General fwm. — The general impression as to form which the judge 
receives when an animal is brought before him is an important con- 
sideration. This varies greatly between beef and dairy animals and 
is often termed & dairy type " or. in referring to animals of an indi- 
vidual breed. " breed type." " Wedge shaped " defines this general 
form. There are three distinct wedges to a typical dairy cow — 
namely, side. top. and front. 
