Profitable dairying; a manual for farmers, dairymen and students . nverttheir food into beef. It is difficult to describe briefly the manydesirable points which indicate a good dairy cow. Authorities usuallyagree that the ideal cow should have what is termed a triple wedgeform. It must be noted, however, that occasionally there arc indi-viduals that do not conform to the ideal yet are good dairy , these are only exceptions. It is of the utmost importancethat the dairy cow have ample room in her body for such organs as 19 PROFITABLE DAIRYING the lungs, heart, digestive and maternal
Profitable dairying; a manual for farmers, dairymen and students . nverttheir food into beef. It is difficult to describe briefly the manydesirable points which indicate a good dairy cow. Authorities usuallyagree that the ideal cow should have what is termed a triple wedgeform. It must be noted, however, that occasionally there arc indi-viduals that do not conform to the ideal yet are good dairy , these are only exceptions. It is of the utmost importancethat the dairy cow have ample room in her body for such organs as 19 PROFITABLE DAIRYING the lungs, heart, digestive and maternal organs. This indicates avigorous constitution which is necessary in order that she may beable to withstand the strain of continually producing large quantitiesof milk. This widening of the body towards the rear gives to herthe wedge form. Inasmuch as she is usually compared to a machinewhich converts food into milk, it is very essential that she have a largebarrel, which is an indication that she can consume a large supplyof food for the manufacture of her Drawing showing triple wedge form of a famous dairy cow. The wedge form as viewed fromt he top over the shoulders is more pronounced than in the drawing from the rear view, shown at the left. The udder should be ample in size; it should have good formwith four well shaped teats; it should be soft after milking andmaterially smaller than before milking. Meaty udders are veryundesirable as they indicate a lack of capacity. Since the uddermust be well supplied with arteries and veins in order to furnishthe milk secreting cells with the food material from which theyare to secrete milk, a good cow usually has large milk veins under-neath her belly. A great deal more might be said as to the desirable character-istics which a good dairy animal usually possesses, but it is sufficientto say here that the real test of her value as a dairy cow is her butterfat producing ability. This can only be learned by using a pair ofscales t
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