JUDGING THE DAIRY COW IN SCHOOLS. 17 
If possible, the animal chosen for the first lesson should approach 
the perfect dairy type, as it will aid in fixing that ideal in the minds 
of the students. 
If the class has been studying the beef type and the students have 
had experience in judging cattle, the first period may be spent in 
comparing a dairy cow with a beef animal. 
Scoring the dairy cow. — After the students have become familiar 
with the card and the method of approaching the animal they may 
make individual scores. The student should have well fixed in his 
mind at this time an ideal dairy form. The card will give the score 
for perfection in the various points; the student will enter a score 
which represents the points which he judges the animal to be worth. 
The sum of these points gives the score of the animal. It should 
be remembered that the use of the card is chiefly for the purpose of 
training the student in observation, so that no details should be 
omitted. The value of the card in judging animals depends largely 
upon the care with which it is used. It will be noted that the weights 
of different points vary greatly. 
The scoring should be according to the following basis: 1.0, per- 
fect; 0.9, very slight defect; 0.8, slight defect; 0.7, defective; 0.f>. 
marked defect; and 0.5, poor. 
The number of points given for any particular part of the animal 
should be multiplied by the classification of that point, in the mind 
of the student. For example, chest is assigned 8 points and the 
animal examined is found to be defective. Eight times 0.7 equals 
5.6, which represents the final score for chest. In this manner the 
various parts of the body are scored in a proportional manner. 
The value of accurate first impressions should be emphasized. As 
the student approaches the animal he is impressed at once by her 
temperament as indicated by her general shape and the development 
of her milk organs. An impression also as to her capacity and health 
will be evident. Observations should be taken from all sides of the 
animal, as development is not always uniform. Students should 
make an estimate of the cow's weight, and, if possible, their estimates 
should be compared with the weight as shown by the scales. A 
measuring tape will be useful at first in aiding the student to get 
proper ideas of proportions. 
After the cow is sized up in a general way the student should 
proceed to go over her carefully point by point, commencing at the 
head and working in a systematic manner. Considerable attention 
should be given the barrel as an indication of capacity for feed, and 
the chest capacity as an indication of strong constitution. (Fig. 13.) 
Each student should feel of the skin and hair and observe the secre- 
tions in the ears. Special attention will be given the udder in its 
relation to milking capacity. Each student should examine carefully 
the mammary veins and milk wells. While it may not be possible 
for each student to assist in milking the cow, this feature of practical 
judging should be emphasized. 
Students should work independently. Conversation and compari- 
son of scores are to be avoided while the work is being done. The 
teacher should use his judgment in determining whether his time 
may be spent better in aiding the students or in scoring the animal 
as a basis for checking their results. 
