Wisconsin Dairymen's Association / Fortieth annual report of the Wisconsin Dairymen's Association : held at Beloit, Wis., November, 1911. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
Scribner, E. H.
Address to young men taking part in the boys' judging contest, pp. 28-35 PDF (1.8 MB)
Fortieth Annual Report of the The dairy cow does all her work below this line and therefore the blood circulation of that cow is largely below that line. So we have to look to all these things if we are going to have a successful dairy machine. The next indication is perhaps the backbone. I like to follow that line with my hand. On some cows it is all covered with meat or fat. We want it free from meatiness, so that you can put your finger down in the processes between the bones; that is what we call an open con- formation. We want a cow that has plenty of room below, a deep, strong barrel. Occasionally a cow may be found with a narrow barrel like a race horse or a grey-hound; good ones are sometimes found that are like that, but for steady, everyday work we like a cow with great capacity, plenty of room for storage, which is indicative of large di- gestive capacity. There are some things we don't like in dairy cows. Some of our cows are sloping in the rump,-some of the best, perhaps, but we want to work toward a perfect ideal and that calls for a straight top line coming out square and nice. A very good indication of the length of an udder may be had by noticing the length between these two points. When a cow is fresh and her udder is full, it will extend as far forward as her hip, and as far backward as the pin-bone. Now from the hip bone to the bone just at the end of the tail, which we call the pin-bone-we like to see a cow long between these two points because a good cow must have a good udder, and a good place for it, if she is going to be a good worker. I want an udder to occupy a lot of room on the body. If you are observing, you have noticed a great many different kinds of udders. We don't like the long, slim, narrow, pendant udder for with such an udder, a cow cannot walk easily; It gets soiled in wet weather and when she lies down it comes in con- tact with the cold, damp ground, and that causes trouble. We want an udder tied up well under the cow and attached strongly to the body. Why do I want that? Because if she is a heavy milking cow it is liable to break loose. I have seen many of them break loose from the body, and they are not a desirable type. There is another reason for having the udder occupy a large space on the body and that is because the milk is made from the blood, and if you will look on the under side of the cow, you will see great tortuous veins there; some of them are immense, as large as my wrist, and if this udder occupies a large space on the body it comes more in direct touch with the large veins coming down through the body, and gives more chance for the small arteries to run through the different cavities of the udder and deposit mate- rial for the manufacture of milk. When I am judging cattle, I always go round behind a cow and see how far in the rear this udder comes il Is i l} : io i d I IL- M 32
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