14 
BULLETIN 434, U. S. DEPARTMENT OF AGRICULTURE. 
somewhat rounding, with the lower part, floor, or sole of the udder 
as level as possible. The development should be symmetrical, so that 
the quarters are even in size. The more common defects in the udder 
are short attachment in front and low attachment behind; lack of 
width; sagging or pendu- 
lousness ; a lack of uniform 
development, and fleshiness 
(fig. 10). 
Probably poor fore ud- 
ders are as common as any 
other defect. Lack of de- 
velopment in this region 
causes a short udder attach- 
ment to the cow's body 
and very frequently accom- 
panies a pendulent udder. 
Pendulent udders indi- 
cate a short body attach- 
ment and a weakness of the 
muscular tissue which holds 
the udder to the body. 
Such udders are liable to 
bruise by SAvinging when 
the animal walks or runs, 
and also are in danger of 
being stepped on by the cow 
when she rises. 
Three kinds of tissue go 
to make a cow's udder, 
namely, glandular, muscu- 
lar, and fleshy. The first 
kind is the secreting tissue 
that produces the milk, and 
the more there is of it the 
better. 
The function of muscu- 
and insure its firm attachment to 
Fig 
([/), and (7i), poor types of udders. 
lar tissue is to support the udclei 
the body. (Fig. 11.) 
Fleshy tissue is undesirable in the udder and its presence indicates 
lack of quality and producing ability. Glandular tissue has a 
springy, elastic feeling and an udder in which this predominates 
collapses to a great extent when empty. On the other hand, when 
fleshy tissue composes a large portion of the udder, this latter is 
firm and does not collapse when empty. Considerable skill is neces- 
sary to determine the kind of tissue in the udder by the feeling; 
