UNlVERSliY OF ILUNOiS LIBRARY 'uR3ANA-CHAF/>PA1GN A(^P!CULTURB Digitized by the Internet Archive in 2017 with funding from ! University of Illinois Urbana-Champaign Alternates lletin 336 UNIVERSITY OF idim BGRi^Olture UBrA^ mm DIGEST The most successful dairyman is a good judge of dairy cattle. The development of -higher standards relating to the maintenance of dairy herds and the production of most satisfactory milk make it necessary to improve the herd if dairying is to be profitable. Quality and pro- ductiveness of cows are more important than a larger number of . cows. Judging exercises are of great value in bringing about this end. Pages 3-6 Dairy cows of improved type and breeding are milk-making ma- chines. They have size and capacity for feed consumption, constitu- tion and good health, dairy disposition and good udders which are pri- mary essentials. They furthermore produce most valuable offspring. Pages 7-8 Feed capacity and dairy temperament are indicated by triple wedge- Lke forms of the body. One is on the side, one on the back, and the other in the shoulders. The base of these wedges or triangles indicates feed capacity, the sharp point dairy temperament. Pages 9-12 Constitution and well-developed milk organs are highly essential. No cow is ever perfect. Udders that are well developed and nicely balanced, together with general style and quality, add much to the value of good producing cows. Pages 13-19 The Babcock tester and the milk scale must be relied upon for final judgment on a cow’s ability to produce milk and butter fat. Dairy- men could gain millions of dollars’ worth of feed by weighing and testing the milk of individual cows. Page 20 Pedigrees are of value in Judging the future returns and excellence of the herd. A pedigree shows the ancestors of a given animal and its value lies in the fundamental law that “like tends to produce like’’. It pays to have a herd comprised of one family of high-producing cows. Pages 20-24 Most careful judgment should be exercised in selecting the dairy bull. When well selected, “the sire is more than half the herd’’. Proven, “bred-for-production” sires should be preserved and used to the fullest extent. Pages 24-26 The best judges of dairy cattle usually own or manage a good dairy herd and make a careful study of judging. A score card or scale of points, the object of which is to train the mind to notice the various parts of the animal, may be used to good advantage in acquiring the art of judging. One should never miss an opportunity to take part in judging exercises and contests. Community judging contests develop cattle judges and improve dairy herds. Pages 27-31 Wisconsin has many herds of most excellent dairy cattle. They have been developed by men whose judgment has been based on pro- duction and showyard standards of excellence embodied in production records, representative animals, and a scale of points for the breed. Pages 32-44 Judging Dairy Cattle George C. Humphrey The most successful dairymen are Usually good judges of dairy cattle. The ability to select profitable from unprofitable cows has always been a strong factor in successful dairying; and in the future, even more than in the past, it will be highly important for all dairymen to acquire this ability. The permanency of dairy farming is assured by the growing appreciation and increased consumption of milk and milk prod- ucts. Incident to the growth of the dairy industry, there are higher standards developing relative to conditions under which A Good Judge of Dairy Cattle Makes fewer mistakes in buying cattle. Gets better prices for his surplus stock. Selects and builds up a herd of cows of uniform size, breed and quality. Receives a higher and more uniform production of milk and butter fat. Makes greater returns over and above the cost of feed and care. Uses better sires and secures better calves. Has better success in feeding and showing cattle at fairs and expositions. Has greater satisfaction and pleasure' in owning a dairy herd. milk is produced, that make it necessary for the farmer to main- tain only the best class of cows. The cost of feed and labor, and the maintenance of sanitary and clean equipment to insure healthy cows and a satisfactory product, naturally make the demand for bred-for-milk-and-butter-fat cattle insistent. It is becoming more and more important to know all the facts that enable one to select cows which will qualify for large and profitable production of milk and butterfat. PIG. 1 — THE DIFFERENCE BETWEEN BEEF AND DAIRY TYPES The beef animal has straight top and bottom lines, while the dairy cow is wedge shaped. FIG. 2 — BEEF ANIMALS BLOCKY, DAIRY CATTLE ANGULAR Fullness of the fore and hind quarters are typical of the beef animals, A comparatively long- head, sharp brisket, and a pronounced udder de- velopment characterize the dairy cow. 6 Wisconsin Bulletin 335 Educational Value of Judging Exercises judging exercises and judging contests are of distinct educa- tional value and have become popular in the programs of high schools, secondary schools, community and breed association meetings, and boys’ and girls’ club meetings. Judging dairy cattle and other livestock develops observation and judgment on the part of those who participate. Contests or judging exercises can be recommended for every school and community of the state. Such exercises stimulate a greater interest in livestock and promote better standards for rural livestock production. Wis- consin is destined because of its present advanced stage in dairy- ing, its climate, its nearness to good markets, and the training of its people, to occupy a highly important place in the dairy industrv of America. It is more important to improve the quality and productiveness of the cows than to increase the number and the size of the herds to meet the demands for dairy cattle and dairy products. Careful judgment in the selection, breeding and development of individual herds depends on having a clear knowledge of the dairy cow and her requirements. What is a Good Dairy Cow? Cows which are heavy producers usually have certain well- defined characteristics common to one of the recognized dairy breeds. The National Dairy Show Association of this country recognizes Ayrshires, Brown Swiss, Guernseys, Holsteins and Jer- seys as the leading dairy breeds. Purebred animals possess 100 per cent of the blood of their respective breeds. Grade animals have a predominance of the blood of a given breed, but less than 100 per cent. Grade cows are usually by purebred sires and out of native or grade cows. The breeding or ancestry of a cow largely determines her characteristics, the use she makes of her feed, and the characteristics of her calves. Dairy breeding insures in a great measure against disappointment when one buys or raises a cow for milk production. Furthermore it gives her power to re- ])roduce herself in offspring that tend to correspond to her in type and excellence. Cows which possess certain so-called “dairy characteristics” are, as a rule, more economical producers of milk and butter fat than those which lack these features. A ready acquaintance with these. Judging Dairy Cattle 7 as well as with the line of breeding represented, will aid the dairy- man in selecting profit-producing cows. Even the most expert judges of dairy cattle are unable, of course, by relying solely upon the appearance and a study of family records, to foretell a cow’s ability to produce milk and butter fat. That, in the end, is told only by the use of the milk scale and the Babcock tester. The dairy cow is a most wonderful living machine; but to be worthy of the name, she should have in addition to dairy breeding FIG. 3.— BEEP AND DAIRY TOP LINES Beef animals utilize feed for developing- a broad and thickly fleshed back. A triangular shaped back indicates dairy type and milk production. and good size for her breed certain other characteristics. They are: feed capacity, dairy temperament, good constitution and health, and well-developed milk organs — all of which are essential to a large and profitable production of milk and butter fat. A cow usually fails in the production of milk and in commanding the BARREL LONG, DEEP AND BROAD A dairy cow should have large capacity for feed, a dairy temperament, well developed milk organs, fine quality, perfect health, and be capable of a large production of milk and butter fat. Duchess Skylark Ormsby, a former champion cow foi yearly butter fat production, record 27,761.7 pounds milk, 1,205.09 pounds butter fat, shows excellence in all parts. Judging Dairy Cattle 9 highest price, to the extent that she is lacking in one or more of these essentials. (Each part of the body shown in Figure 4 bears some relationship to one or more of them.) Because symmetry and beauty please the eye and may have a definite value in determining the animal’s ability to qualify as a profitable cow, she should also have style and quality which are indicated by a straight, level back and rump; clean-cut face and neck ; straight, well-placed legs ; symmetrical bones of good quality, fine hair, and mellow hide. Where one is able to consider all parts of the body and judge the essential features, he is not likely to err seriously in his judgment. , I Feed Capacity FIG. 5 — LOOK FOR THE WEDGES The body should be wedge shaped when viewed from the front and top of the withers, wider at the hip bones and at the floor of the chest than at the point of the withers. A large body, more espe- cially the barrel, in propor- tion to the size of the animal indicates feed capacity. The body of the dairy cow should be wedge-shaped as viewed from either the front, the side, or the top of the withers. It should be wider at the hip points and pin bones than at the withers. The floor of the chest be- tween the fore legs should also be wider than the top of the withers. Again, the body should be deeper from the hip points to the bottom of the udder than it is at the forequarters. These characteristics of the body have led to the term ‘‘triple wedge-shape confor- mation.” In considering the digestive capacity of the cow, it should be remem- bered that the base ends of the three wedges rather than the sharp ends indicate feed capacity. 10 Wisconsin Bulletin 335 Large digestive capacity is indicated by ribs well-sprung and far apart, an open chine, a back wide over the loins, wide-apart hips, and full and deep rear flanks resulting in a large body or so-called barrel. A wide forehead, a comparatively long face, broad muzzle, good-sized mouth and strong, sinewy jaws, are also considered indications of a large digestive capacity. The tail is often measured in judging a cow; and to meet the standard requirements it should reach to, or below, the hocks and carry a good switch. This makes it most useful in brushing flies which is its chief purpose. Except that the loose joints of the tail indicate an open condition of the vertebrae of the back — which is FIG. ,6. — GREAT DIGESTIVE CAPACITY IS ESSENTIAL. Fullness of flanks and good depth from the hips to the lower line of the rear flank and of the udder, together with well sprung ribs far apart, indicate a large digestive capacity. desirable in the dairy cow, and may indicate length of body and thus greater capacity for feed — it is difficult to understand how a long tail would have any relation to milk production. Dairy Temperament The dairy temperament or dairy disposition of a cow indicates her ability to convert feed into milk rather than into flesh. The dairy breeds have acquired this ability through the process of se- lection and breeding for milk and butterfat production. It varies Judging Dairy Cattle 11 in strength even among purebred dairy animals and, therefore, needs to be carefully considered in judging. A cow that is a large and economical producer of milk and butterfat is almost cer- tain to have a highly developed dairy temperament. Cows excelling in dairy temperament show the following char- acteristics : Head and face — clean-cut in outline and indicative of fine quality. Eyes — prominent, bright and active. Neck — fine, clean-cut, neatly joined to the head, not too full at the throat and comparatively long and thin. Shoulders — oblique, com- paratively bare of flesh and sharp at the withers. Backbone, hips and pin bones — prominent and sharp. Ribs — more or FIG. 7.— A SHALLOW BODY LACKS CAPACITY A narrow head, small eyes, nostrils, and mouth, usually accompany a narrow shallow body. A cow with these characteristics proves a disap- pointment as a milk producer. less prominent and open. Thighs — thin and incurving, some- times termed “cat hams.” Bones — in all parts of the body in- dicating quality rather than coarseness. Sharp Wedges Indicate Temperament The lean, muscular tissue on the outside and underneath the shoulder blades and along the back, accounts for the compara- 12 Wisconsin Bulletin 335 lively sharp condition of the withers. The wedge-shaped con- formation shown in Figure 5 is due to the absence of flesh about the neck and the forequarters. It may be said, therefore, that the sharp end of the triple wedge-shaped conformation is indica- tive of dairy temperament. In judging quality and condition of the muscular tissue of the body, an allowance for the size, age and stage of lactation of the animal should be made. It should also be borne in mind that the bones and muscular tissues in a large cow are naturally heavier than in a smaller or younger animal. Then, too, there is not the natural refinement and spareness of form in the larger breeds that there is in the smaller ones. Marked coarseness, however, in any animal is undesirable. It is usually accompanied by a sluggish dis- position that prevents the dairy cow from “performing at the pail” fig. 8. — A cow with MARKED DAIRY TEMPERAMENT Clean cut features about the head and face, the fine clean neck, the prominence and sharpness of the back bone, hip points and pin bones, the thin, incurving- thighs and the clean, fine shanks in this cow are in- dications of extreme dairy temperament. satisfactorily. Young heifers with their first calves usually carry more flesh than cows of mature form. All cows that are properly fed usually show more flesh development toward the close of lacta- tion and prior to freshening than they do when four or five months advanced in lactation. This should be considered in judging dairy temperament. Judging Dairy Cattle 13 Constitution and Vigor A cow, to be most profitable, should possess strength, vigor, and health to insure her ability to work a reasonable number of years at producing milk and offspring. The period of usefulness of a cow depends upon a rational system of feeding and management, as well as upon constitutional strength. There are great differences, however, in what appears to be the natural strength and endur- ance of cows. Johanna Clothilde 4th, the foundation of the University Johanna family of cows, lived to her fifteenth year. Her twelve years’ work in the University herd resulted in five daughters and six sons, and an average annual production of 12,616.43 pounds of milk and 452.20 pounds of butterfat. This IS one example of how a good dairy cow should be able to main- tain a profitable production until ten or more years of age. As a matter of fact, however, many cows do not prove profitable to this age. Size corresponding to that for the breed, without coarseness, and a healthy circulation of blood to all parts of the body, com- bine to indicate health and vigor. The dairy cow yields greatest profits and performs her work easily only when all parts of the body perform their respective functions and there is capacity for feed consumption and milk production. When the cow is sick or naturally dull and sluggish, all the glands of the body are inactive. The result is a dry, harsh condition of the skin, a staring coat and a low production of milk. The blood circulatory system includes the heart, lungs, arteries and veins. These organs respectively force, purify, and carry blood to and from all parts of the body. When the feed which the cow eats is digested and assimilated the blood carries it to the various parts of her system including the udder. This is abundantly supplied with blood vessels, and in producing a full flow of milk converts approximately 30 per cent of the digestible nutrients of the ration into milk. Nearly 25 per cent more of the digestible nutrients of the ration go to pro- duce the energy required to make the milk. The balance of 45 per cent of the nutrients serve for body maintenance. A large amount of blood circulating to the udder is especially essential to milk production. This is judged largely by the veins appear- ing on the under side of the body and quite frequently on the outside of the udder. The oily condition of the skin and the oily 14 Wisconsin Bulletin 335 FIG. 9. — THE LOCATION OF THE MILK WELLS Several milk wells of good size through which the mammary veins pass into the body are the best indications of the amount of blood that circulates through the udder and supplies the milk secreting glands. mammary veins, frequently called “milk veins,” on the under side of the body extending forward and disappearing through openings termed “milk wells.” These veins do not carry milk but carry blood away from the udder. They are usually regarded as part of the milk organs and are considered with the udder in judging its quality, form and capacity. Blood sometimes becomes gorged in the veins as a result of too small milk wells, a point that should be considered in judging the size of the veins. Cows, even of secretions noted in the ears and at the end of the tail indicate a strong circulation of blood to all parts of the body, and the activity of all healthy glands including those of the udder. Large, open nostrils, providing ample air passages to the lungs for puri- fication of the blood, are important. A narrow head, small mouth, contracted listless eyes, and a narrow body with a heart girth in- dicating lack of fullness back of the shoulders and especially in the region of the fore flanks, indicate poor constitution and vigor. Well-Developed Milk Organs Highly Essential The udder is the milk secreting organ, and its proper develop- ment is therefore essential. Associated with the udder are the Judging Dairy Cattle 15 large digestive capacity and of pure dairy breeding, fail to make satisfactory production when they have poorly developed milk organs. The udder consists of two large glands, more or less distinctly divided to correspond with each of the four teats. The duct of each teat enters a small cavity termed the “milk reservoir.” The milk reservoir of each quarter is more or less surrounded by lobes of glands held closely in position by connecting tissue. These lobes resemble thick bunches of grapes. Each lobe has several divisions called lobules corresponding to the grapes. The lobules are made of small divisions called “alveoli,” which correspond to the seeds of the grapes. These alveoli are again made up of small cells surrounded by fine network of blood vessels and nerves. Milk is secreted by these cells ; and it is believed that the more tortuous FIG. 10.— TYPES OF GOOD UDDERS The udders should be larg-e, well proportioned, balanced, extended far forward, and high up between the thighs. (See udder on left.) It should be of fine texture, pliable, and the skin should stretch readily when the udder has been milked out. (See udder on right.) and branching the milk veins are and the more extensions they have that pass into numerous wells, the greater the capacity of the cells of the udder will be for secreting milk. The best cows of all breeds have comparatively large udders with equally developed quarters extending well forward under- neath the body and a good distance up behind and between the thighs. Swinging or pendulous udders result from poor attach- ment. Irregularity in the development of the quarters is a criti- cism to be offered on many udders. The first consideration, how- ever, should be size and quality. The udder tissues should be fine and plastic rather than fatty or coarse and hard. 16 Wisconsin Bulletin 335 FIG. 11. — PROMINENT UDDER VEINS A good circulation of blood through the udder is indicated by the prominent udder veins. Teats of good size and well placed make hand and machine milking easier. the milk organs and indicative of their capacity for produc- ing milk. If this is true, the escutcheon should be given as much importance as the milk veins. Guenon also regarded the peculiar condition of spots of hair noted at the back side of the udder of some cows and termed “thigh ovals” as an important point to consider in connection with the es- cutcheon. A lack of positive knowledge, however, of the relation of these features to milk production prevents giv- ing them as much considera- tion as is given to the milk veins. A wide escutcheon that extends high at the rear of the quarters is considered most desirable, and usually is al- lowed one or two points on the score card for dairy breeds. This condition, combined with a good system of veins underneath the body and well- developed on the udder, con- stitutes well-developed milk organs. The escutcheon, which is outlined by a mark made by the difference in direction in which the hair runs at the rear of the thighs above the udder, was thought by Guenon, a French student of the dairy cow, to be associated with the arteries that carry blood to the udder. The escutcheon, there- fore, would be associated with FIG. 12.— ESCUTCHEON AND OVALS The escutcheon is outlined by a line formed by the difference In the direction of which the hair lies above the udder. The thigh ovals when found on the rear of each hind quarter of the udder are regarded as indications of a large milk flow. Judging Dairy Cattle 17 Style and Quality No cow ever existed that could be called perfect in all respects when scored by a critical judge. Every animal will be more or less deficient in regard to form and features that are considered in judging her value. Style relates to symmetry of form, breed characteristics and the general beauty and attractiveness of the cow. Good proportions and a clean-cut appearance of the head, neck, shoulders, body, hind quarters, udder and legs, have much to do in giving a cow a well-balanced and neat appearance. A straight top line, including the back and rump ; a neck not set too low and free from throatiness and unnecessary dewlap; shoulders that blend nicely with the body and are free from coarseness and undue prominence over the tops ; and fineness of bones at the hip points and about the tail and legs, are all marks of good style. Too much refinement that would tend to make the animal appear deli- cate and inefficient would naturally detract from proper style. Much of the style of an animal depends upon good quality of the texture of various parts of the body. Fineness and smooth- ness of the bone and hair, the pliable oily texture of the hide, waxy appearance of the horns and hoof, brightness and alertness of the eye, and a general healthy appearance of the animal are marks of good quality. Deficiencies which detract from style and quality are: Head lacking width and dish of forehead; too long or too short, narrow at the muzzle or coarse in appearance. Horns coarse and poorly set and turned. Body too short or lacking in depth with ribs too close, too short, or too straight. Back not level. Hind quarters short, narrow or drooping with thighs too thickly fleshed. Udder unbalanced and irregular in shape, with teats too short, irregular in size, or improperly placed. Legs crooked, out of proportion in size of bone, apparently too short or too long, and set too close or too far apart. A tail set too far forward, too heavy in bone and too short. FIG. 13.— TWO TYPES O F ' DA iy RUMPS Rumps that droop and are low at the pin bones detract from the beauty of the cow and are usually accompanied by udders which tilt forward. FIG. 14— FOUR TYPES OF UNDESIRABLE t^i^x^ERS Udders deficient in the fore quarters, irregular in the size of quarters, pendulous in form or funnel shaped make milking- hard and reduce the capacity for milk production. Judging Dairy Cattle 19 FIG. 15 .— INFERIOR TOP LINES A straight, strong back is most desirable. Backs which are not straight detract from the general appearance of the cow and may indi- cate weakness. 20 Wisconsin Bulletin 335 Judging by Records of Production The cow is very much like a race horse when it comes to judging her ability to perform. Both must be judged by their appearance together with their record of performance. The milk scale and the Babcock tester, assisted by judgment of the eye, are the best means of selection in building up a profitable dairy herd. Per- sistently following this means of judging will lead to the estab- lishment of a herd which is both pleasing to the eye and capable of a large and profitable production of milk and butter-fat. Every dairyman can afford to weigh the milk from each cow at each milking and have a sample of the milk of each cow tested once a month. Results accurate enough for all practical purposes may thus be secured. Scale and Tester Would Increase Profits Feed worth millions of dollars is now being eaten by cows that do not pay their cost of keep. This feed would be saved annually or converted into milk, and the value of dairy products of the state would be greatly increased if the scale and tester means of judging were employed on every dairy farm. The Advanced Registry system, maintained by dairy cattle asso- ciations, records the milk and butterfat production of cows offi- cially tested, and gives valuable aid in judging many purebred dairy animals on the basis of their ability to perform. Cow-testing associations, directed by competent supervisors, are highly valu- able in helping dairymen to judge the production ability of their cows. The Pedigree as a Basis For Judging In buying dairy cattle and in selecting animals for breeding and milk production, the Tuture returns and excellence of the herd should be considered. Such judgment must be based on a knowl- edge of the family or group of ancestors from which the animals descend. This frequently can only be determined by pedigrees. A pedigree is a statement showing the ancestors of a given ani- mal for two or more generations. Its value as the basis for judg- ing lies in the fundamental law that “like tends to produce like.” Where the ancestors of a given animal or group of animals are uni- formly good, it is reasonably sure that individual or herd ex- Judging Dairy Cattle 21 cellence and profitable returns for the future will be sustained. Dairymen will find it profitable to take pedigrees into considera- tion, together with individuality and performance in their efforts to make herd improvement. What Constitutes a Good Pedigree Excellent and uniform character of ancestors, more especially the immediate ones. The absence of inferior or mediocre ancestors. Lines of ancestry showing meritorious families of the breed. Accompanying statements of facts regarding records of per- formance, show yard winnings, direct offspring of meritorious character, and bona fide sale values. Pedigrees Must be True The writer of a pedigree should be a responsible person and there should be every reason to believe that all statements are authentic. The so-called “padded pedigree,” where statements in support of the ancestors of a given animal are far-fetched and only distantly applicable, is of little value to a judge and fre- quently misleading to the novice and to the public. The two pedigrees presented illustrate the contrast betw een a good and a misleading pedigree. 22 Wisconsin Bulletin 335 Sir Pietertje Ormsby Mercedes 37th, 110160. Born Dec. 27, 1912. Sire of: 18 A. R. O. daughters, 2 above 30 lbs., 10 others above 20 lbs. Ponder osa Grace Piet- ertje Mercedes 3 yrs. Buttf3r in 365 days, 1072.60 lbs., milk 23,- 360.00 lbs. Greatest proven son of Sir Pietertje Ormsby Mercedes. Good Pedigree f Sir Pietertje Ormsby Mercedes, 44931. Sire of: 71 A. R. O. daughters, 2 with over 40 lbs; 11 others above 30 lbs., 35 oth- ers above 20 lbs. 12 above 1000 lbs. butter, semi-otScial in 365 days, 1 at 4 yrs. 1389.45 lbs., 1 at 4 yrs. 1323.36 lbs., 2 others above 1200.00 lbs. Spring Brook Bess Burke 2d, 131387. Butter 365 days, 1290.94 lbs. milk 24,- 918.10 lbs., butter 7 days 38.231 lbs., milk 792.301 lbs. 2 other semi-official records above 1000 lbs. of butter and 21,- 000 lbs. of milk. Has 2 A. R. O. daugh- ters, 1 with 40.74 lbs. in 7 days, 1043.65 lbs. in 365 days. I Jack Mercedes, 35077. 6 A. R. O. daughters, 2 with 22 and 30.44 lbs. 2 A. R. O. sons. Pietertje Maid Orms- by, 78051. Butter 7 days, 35.56 lbs., milk 535.40 lbs., butter 30 days, 145.66 lbs., butter 365 days, 759.13 lbs., milk 16,- 531.80 lbs. 2 A. R. O. daughters, 1 with 30.75 in 7 days, 1255.62 in 365 days, 3 A. R. O. sons. Sir Johanna Canary DeKol, 44034. 18 A. R. O. daughters, 4 with over 30 lbs., 6 others with over 20 lbs. 2 A. R. O. sons. Spring Brook Bess Burke, 98734. Butter 365 days 1094.16 lbs., milk 25,- 227.10 lbs.. Butter 7 days 34.81 lbs., milk 630.80 lbs. Average for 3 A. R. O. records 31.95 lbs., 3 yearly records 839.75 lbs. I Judging Dairy Cattle Misleading Pedigree 23 Colantha Oakland DeKol Clyde H. B., 149311. Wt. 2000, born April 18, 1914. A son of Dutchland Colantha Belle Boy and a well-bred dam. His sire combines in the clos- est degree the blood of the two great century sires Co- lantha Johanna Lad and Hen- gerveld DeKol, who together have twenty-two 30-lb. daugh- ters and fifty-six 30 to 37-lb. grand-daughters. Dutchland Colantha Belle Boy, 70156 Rik Friesland Queen 4Y. 28.57 Junette Careme Johanna 2d SVzY. 28.20 Abbekerk Lady Colantha 3Y. 27.24 Little Goldie of Wayside 3Y. 24.78 Two sons with A. R. O. daughters. Records of his dam and sire’s dam: Ave. Butter 7 days 31.55 Half-brother to sire of Lorna/ D. Col. I 35.00 Lakeview Dutch. Artis 3l^ Y. 34.66 Col. Gladi Parana / 31.72 Princess Aag. Inka 3^4 Y. ) 31.68 Jenny Linn Col. 4Y. j 30.95 Butter 30 days j 122.51 Ida Oakland DeKol Clyde, 202462. Her sire is a half-bro;.her to the dam of: Urma Burke 6 Y. 35.21 Ave. per cent Fat 5.26, Milk 535.20 Butter 7 days 5 Y. 30.24 Ave. per cent Fat 5.46, Milk 443.10 Butter 7 days 4 Y. 26.65 Butter 7 days 3 Y. 24.90 Grace Segis DeKol Boon 41/2 Y. 31.65 Urmagrace 31.26 Butter 30 days 125.95 and to the sire of Lotta Clyde 7 D. 7 Y. 31.33 24 Wisconsin Bulletin 335 How TO Judge a Pedigree Considerable knowledge of individual animals and of families representing the respective breeds is necessary to enable one to judge on the basis of pedigree. The pedigree is of most value only in the hands of those familiar with the character and per- formance of the animals named. The experiences and knowl- edge of reliable men who have successfully engaged in the breed- ing and building of herds is invaluable and sTiould always be sought by younger men, who are naturally beginners. Concen- tration of interest on a given breed, and better still on a few of the families of a breed, is highly essential to success in acquiring a worAring knowledge of pedigrees. After one has had the experi- ence of breeding several generations of animals in a given herd and has taken advantage of the opportunity to study and make many observations, it is natural to rely on the pedigree as one of the important means of judging. The following suggestions are offered o:n how to acquire a knowledge of pedigrees. Study breed literature and learn to know the leading families and the most prominent individual animals of a breed. Become acquainted with men most prominent in promoting the affairs of a breed. Visit fellow breeders, sales, and shows. Keep posted on facts relative to your herd development and improvement. In herd development, have animals of one family predominate with which you are thoroughly familiar. JUDGING THE DAIRY BULL The dairy bull, like the dairy cow, offers great opportunity for the exercise of judgment. A knowledge and consideration of the parts shown in Figure 16 are necessary for judging and valu- ing the bull. As an individual, the dairy bull should be typical of his breed and show feed capacity, dairy temperament, constitution and vigor, style and quality, similar to the cow. A masculine character indicated by greater size for his age, greater strength and vigor, a stronger neck well-crested at full age, heavier and more prominent shoulders and forequarters, together with only rudimentary teats and a fairly discernible mammary vein system, are the characteristic differences one would note in judging the SHOULDERS COMPARATIVELY^ SMOOTH Judging Dairy Cattle 25 (r O a Q p o b a a o Z S'. 5q < z CQ < O