. Manual of farm animals; a practical guide to the choosing, breeding, and keep of horses, cattle, sheep, and swine. Animal industry; Horses; Cattle; Sheep; Swine. CHOOSING A COW 195. Fig. 69. — Guernsey Cow, "Im- ported Hayes ; Dam of "; Owned by F. L. Ames, systems in the dairy cow. In order that these systems perform their functions most efficiently it is necessary to provide them ample room. The chest should be deep, with large heart girth, and broad on the floor, partic- ularly as noted between the fore legs. The ribs should be long and sufficiently arched
. Manual of farm animals; a practical guide to the choosing, breeding, and keep of horses, cattle, sheep, and swine. Animal industry; Horses; Cattle; Sheep; Swine. CHOOSING A COW 195. Fig. 69. — Guernsey Cow, "Im- ported Hayes ; Dam of "; Owned by F. L. Ames, systems in the dairy cow. In order that these systems perform their functions most efficiently it is necessary to provide them ample room. The chest should be deep, with large heart girth, and broad on the floor, partic- ularly as noted between the fore legs. The ribs should be long and sufficiently arched to provide a capacious body. The abdomen should be large and deep, indicative of much capacity, and should be well supported. The back should be lean, backbone rather promi- nent and strong. In many good dairy cows there is much distance between the spinal processes, and the cow is said to be "open ; The loin should be broad, although the space between the last rib and hip may be rather open. Hind-quarters. — As a whole, the hind-quarters in a dairy cow should be wide, long, and deep. There should be freedom from fullness and meatiness, particularly at the tail-head. In many very good cows there is a slight raise from the hips to the attachment of the tail. The hip bones should be rather sharp, prominent and wide apart, thus giving ample room for the gen- erative organs. They should not be lower than the spine. The rump should be long and wide, with the thurls and pin-bones high and wide apart. From the points of .the hips to the tail- head there should be a marked hollow, due to the absence of flesh. The thigh should be outcurved and thin, as this provides room for the udder. A thick thigh and a full twist are de- cidedly objectionable in a dairy cow. The legs should be comparatively short. Udder. — Too much stress cannot be placed on the impor- tance of thoroughly examining the udder when choosing a dairy. Please note that these images are extracted f
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Keywords: ., bookcentury1900, bookdecade1910, booksubjecthorses, booksubjectsh
