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Updated: May 18, 2025
Such a structure indicates very fully developed digestive organs, which exert a powerful influence on all the functions of the body, and especially on the secretion of the milky glands, accompanied with milk-veins and udder partaking of the same character as the stomach and viscera, being large and capacious, while the external skin and interior walls of the milk-glands are thin and elastic, and all parts arranged in a manner especially adapted for the production of milk.
The milk-veins, for instance, are never so large and prominent in heifers and young cows as in old ones, and the same may be said of the udder, and of the veins of the udder and perineum; all of which it is of great importance to observe in the selection of milch cows.
The head is small, fine and clean; the face long and narrow at the muzzle, with a sprightly, yet generally mild expression; eye small, smart and lively; the horns short, fine, and slightly twisted upward, set wide apart at the roots; the neck thin; body enlarging from fore to hind quarters; the back straight and narrow, but broad across the loin; joints rather loose and open; ribs rather flat; hind quarters rather thin; bone fine; tail long, fine, and bushy at the end; hair generally thin and soft; udder light color and capacious, extending well forward under the belly; teats of the cow of medium size, generally set regularly and wide apart; milk-veins prominent and well developed.
Largely developed milk-veins as the subcutaneous veins along the under part of the abdomen are commonly called are regarded as a source of milk.
Every practical dairyman knows that cows thus milked give a larger quantity of milk than if milked only twice, though it may not be quite so rich; and in young cows, no doubt, it has a tendency to promote the development of the udder and milk-veins.
The head of the pure Jersey is fine and tapering, the cheek small, the throat clean, the muzzle fine and encircled with a light stripe, the nostril high and open; the horns smooth, crumpled, but not very thick at the base, tapering and tipped with black; ears small and thin, deep orange color inside; eyes full and placid; neck straight and fine; chest broad and deep; barrel hoofed, broad and deep, well ribbed up; back straight from the withers to the hip, and from the top of the hip to the setting of the tail; tail fine, at right angles with the back, and hanging down to the hocks; skin thin, light color, and mellow, covered with fine soft hair; fore legs short, straight and fine below the knee, arm swelling and full above; hind quarters long and well filled; hind legs short and straight below the hocks, with bones rather fine, squarely placed, and not too close together; hoofs small; udder full in size, in line with the belly, extending well up behind; teats of medium size, squarely placed and wide apart, and milk-veins very prominent.
On excellent authority, the most approved shape and marks of a good dairy cow are as follows: Head small, long, and narrow toward the muzzle; horns small, clear, bent, and placed at considerable distance from each other; eyes not large, but brisk and lively; neck slender and long, tapering toward the head, with a little loose skin below; shoulders and fore quarters light and thin; hind quarters large and broad; back straight, and joints slack and open; carcass deep in the rib; tail small and long, reaching to the heels; legs small and short, with firm joints; udder square, but a little oblong, stretching forward, thin skinned and capacious, but not low hung; teats or paps small, pointing outward, and at a considerable distance from each other; milk-veins capacious and prominent; skin loose, thin, and soft like a glove; hair short, soft, and woolly; general figure, when in flesh, handsome and well proportioned.
A large, rather long, white and loose udder, extending well back, with four long teats, serves also as a characteristic mark of a good milch cow. Large and prominent milk-veins must extend from the navel back to the udder; the belly of a good milch cow should not be too deep and hanging. The color of the North Dutch cattle is mostly variegated. Cows with only one color are no favorites.
These marks, though often seen in many good cows, should be considered as certain only when the veins of the perineum form, under the skin, a kind of network, which, without being very apparent, may be felt by a pressure on them; when the milk-veins on the belly are well-developed, though less knotty and less prominent than in cows of the first class; in short, when the udder is well developed, and presents veins which are sufficiently numerous, though not very large.
It must be free from lumps in every part, and provided with four teats set well apart, and of medium size. Nor is it less important to observe the milk-veins carefully.
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