. The principles and practice of judging live-stock . Livestock. THE TYPES 205 wide apart, prominent, as in an open frame, and symmetri- cal ; the rump long, level, broad and lean, the pin bones wide apart, the tail head smooth and on a line with the back, showing no droop, the tail long and fine with ample switch; the thighs long and lean, concave from both side and rear view, any natural tendency to beefiness. Fig. 102. — The points of the cow. 1, muzzle; 2, face; 3, forehead; 4, throat; 5, neck; 6, dewlap; 7, shoulders; 8, wethers; 9, back; 9i, crops; 10, chine; 11, ribs; 12, foreribs; 12,,

- Image ID: RDYMB6
. The principles and practice of judging live-stock . Livestock. THE TYPES 205 wide apart, prominent, as in an open frame, and symmetri- cal ; the rump long, level, broad and lean, the pin bones wide apart, the tail head smooth and on a line with the back, showing no droop, the tail long and fine with ample switch; the thighs long and lean, concave from both side and rear view, any natural tendency to beefiness. Fig. 102. — The points of the cow. 1, muzzle; 2, face; 3, forehead; 4, throat; 5, neck; 6, dewlap; 7, shoulders; 8, wethers; 9, back; 9i, crops; 10, chine; 11, ribs; 12, foreribs; 12,,
The Book Worm / Alamy Stock Photo
Image ID: RDYMB6
. The principles and practice of judging live-stock . Livestock. THE TYPES 205 wide apart, prominent, as in an open frame, and symmetri- cal ; the rump long, level, broad and lean, the pin bones wide apart, the tail head smooth and on a line with the back, showing no droop, the tail long and fine with ample switch; the thighs long and lean, concave from both side and rear view, any natural tendency to beefiness. Fig. 102. — The points of the cow. 1, muzzle; 2, face; 3, forehead; 4, throat; 5, neck; 6, dewlap; 7, shoulders; 8, wethers; 9, back; 9i, crops; 10, chine; 11, ribs; 12, foreribs; 12,, foreflank; 12, 12i, chest; 13, belly; 14, flank; 15, loin ; 16, hips; 17, rump ; 18, setting of tail; 19, thurl or pin bone; 20, quarter; 21, thigh; 22, hock; 23, switch; 24, leg; 25, stifle; 26, udder; 27, teat; 28, forearm; 29, knee; 30, shank; 31, hoof. manifesting itself here; the hind legs straight and strong; these are the points of the productive dairy oow. Udder. The udder is considered last because its effi- ciency is not independent but is contingent upon all other structural and functional features of the cow. The three Digitized by Microsoft®. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Gay, Carl Warren, 1877-. New York : Macmillan

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