The Jasper Weekly Courier

Points of a Good Dairy Cow.

The following are given as the points desirable for a good milker: The head rather small, wide across the eyes, nostrils open and spreading. The eyes should be large, full, bright and expressive of mildness and intelligence, the horns slender and of waxy appearance, the ears thin, the neck small at its junction with the head, the throat rather thin, but pretty deep and full where it joins the body, the breast narrower than in cattle designed for fattening, the back straight, the ribs less spreading than is preferred for fattening stock, the carcass gradually enlarging from the chest backward, the hindquarters long and heavy in proportion to the fore quarters, the thighs thin, the tail slender except at the upper end, where it should be large, the legs rather short, small and flat below the knees and hock, the skin mellow and elastic, of a yellowish color, as indicating richness of milk, the hair thickly set and soft, the udder capacious, spreading wide on the body, but not hanging low, the teats of medium size, widely separated from each other, and placed well on the forward part of the udder, the milk veins large, springing out near the fore legs, and appearing well developed along the body.