Camas Prairie chronicle. [volume] (Cottonwood, Idaho) 1901-1917, 1917-03-23

farther back than the rear of the body
| they are described as sickle hooks.
The Mammary Systematic man.
mary system is composed Of the udder.
teats, mammary or milk veins, and
wells.
The Udder.-The udder should be
large, wide and have q long attach
ment to tie body Of the COW. In shape
1t should be somewhat rounding, with
the lower part, floor or sole of the I'D
der as level as possible. The develop
| ment should be symmetrical to make
the quarters even in size. The more
common defects in the udder are short
ment behind, lack of width, sagging or
pendulousness, a lack of uniform de-
velopment and feshiness.
Probably poor fore udders are as
common as any other defect. Lack of
development in this region causes Il
short udder attachment to the cows
body and very frequently accompanies
pendulous udder.
PendulOus udders indicate a short
body attachment and a weakness of
the muscular tissue which holds the
udder to the body. Such udders are liza
BILE to he bruised by swinging when the
animal walks or runs and also are in
danger Of being stepped on by the cow
when she rises.
Three kinds of tissue go to make
cows udder-namely, glandular mus
cular and fleshy. The first kind is the
secreting tissue that produces the milk.
and the more there is of it the better
The function of muscular tissue is to
support the udder and insure it's firm
attachment to the body.
Fleshy tissue is undesirable in the
udder, and its presence indicates lack
of quality and producing ability.
Glandular tissue has springy, elastic
feeling, and an udder In which this pre-
dominates cOllapSes to a great extent
when empty. On the other hand, when
fieshy tissue composes a large portion
of the udder the latter is firm and does
net collapse when empty. Considerable
skill Is necessary to determine the kind
OF tissue in the udder by the feeling.
The safer way is to have the COW
MIXED dry and then judge the charac-
ter of the udder.
Teats.-The teats should be of con-
venient size for milking and should be
evenly and squarely placed at the cen
ter of each quarter, so that the bottom
will be in a horizontal plane and the
distance equal between teats They
should be free from punches, either in
ternal or external and the sphincter
muscles at the bottom of the teats
should be rigid enough to prevent the
leaking of milk, but not stiff enough to
cause difficult milking.
Mammary or Milk Veins and Wells
The mammary veins are on each side
of the belly, extending from the udder
forward toward the shoulders. They
should be large, long, branching and
tortuous and should enter the abdomen
well toward the shoulders. After that
portion of the blood required for milk
production is taken away the remain
ing portion returns to the heart
through these veins. A large vein indi-
Gates that great quantity of blood is
being returned to the heart and that
consequently much blood, passed into
the udder and was available for pro-
ducing milk. In the heaviest mixers
these veins are very crooked and often
branching, in some cases entering the
abdomen through several openings on
each side. The milk well, or the OPEN
ing through which the vein enters the
abdomen, should be large and well
forward.