quote:
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Originally posted by Bad_Rich_Chic
I have a vague notion that women give more credit to polish, while men give more credit to big boobs. I don't even have enough annecdotal evidence to hazard a guess, though.
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Quote:
Originally posted by dtb
I think this is the single-most intelligent thing you've ever said; it may, in fact, be the single-most intelligent thing anybody has ever said, but I'm unsure of how to qualify that statement, because I keep forgetting the formulation of "most people will agree that you're mainly correct" or however that goes.
Brava.
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I think you might be surprised- mammary glands are important but not the whole thing- let's take an example from animal husbandry:
http://66.102.7.104/search?q=cache:t...ore+card&hl=en
Quote:
Dairy Cow Evaluation Score Card
There are five major classification traits on which a classifier bases a cow's score. Each trait is broken down into body parts to be looked at and ranked.
1) Frame - 15% 15 points
Rump, Stature, and Front End receive primary consideration when evaluating Frame.
2) Dairy Character - 20% 20 points
3) Body Capacity - 10% 10 points
4) Feet and Legs - 15% 15 points
5) Udder - 40% 40 points
The udder traits are the most heavily weighted. Major consideration is given to the traits that contribute to high milk yield and a long productive life. Listed in priority order, the descriptions of the traits to be considered are as follows:
Udder Depth - moderate depth relative to the hock with adequate capacity and clearance. Consideration is given to lactation number and age.
Teat Placement - squarely placed under each quarter, plumb and properly spaced from side and rear views.
Read Udder - wide and high, firmly attached with uniform width from top to bottom and slightly rounded to udder floor.
Udder Cleft - evidence of a strong suspensory ligament indicated by adequately defined halving.
Fore Udder - firmly attached with moderate length and ample capacity.
Teats - cylindrical shape and uniform size with medium length and diameter.
Udder Balance and Texture - should exhibit an udder floor that is level as viewed from the side. Quarters should be evenly balanced; soft, pliable and well collapsed after milking. _________________
100 Point Possible
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