Dairy Cattle Judging Techniques, by George W. Trimberger Professor of Animal Husbandry New York State College of Agriculture Cornell University.

Format:

Book

Author/Creator:

Trimberger, George W.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Dairy cattle.

Livestock--Judging.

Livestock.

Dairy cattle--Judging.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

ix, [3], 304, [4] pages illustrations 24 cm

Place of Publication:

Englewood Cliffs, N.J., Prentice-Hall, Inc., [1958]

Contents:

A Practical Philosophy of Judging

Skeletal Structure and Parts of a Dairy Cow

Use of the Unified Score Card for Type Evaluation

Comparative Judging Techniques and Type Standards

Evaluation of Defects

Head and Neck Characteristics

Shoulder Conformation

Judging Legs and Feet

Body Capacity

Top Lines

Udder Shape and Attachments

Dairy Character

General Appearance

Reasons for Placing of Classes

Judging Dairy Cows

Evaluation of Dry Cows

Judging Dairy bulls

Judging Dairy Heifers

Judging Group Classes

Show-Ring Techniques and Procedures

Judging of Fitting and Showmanship

Danish System and Combination of Type and Production Judging

Grading of Placings for Competitive Judging

Useful Rules for Competitive Judging

Type Classification.

Notes:

"A modern approach to successful judging techniques"--Dust jacket.

"19667-C"

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy is "Third printing December, 1961".

Other Format:

Online version: Trimberger, George W. Dairy cattle judging techniques.

OCLC:

1831896