Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1854-05-05
GOOD cows.

GOOD COWSs
The points to be attended to in
Judging good milk COW, are, by
universal consent, considered To be
shape and size of the animal, both as
a whole and in detail texture of the
skin and hair; DEVELOPMENT of the
lactiferous parts; temperament, or
habit Of body and disposition and,
finally, strength or induraDce Of con
stitution. A maximum development
OF these points marks out frs, class
COW Of the breed to which she be
longs; but the milking properties
dIfie. in endless variety, not merely
as these points are prominent or the
reverse, but also in proportion To the
circumstances Of climate, soil aud
treatment. The ecuss0n test of Mr..
Guenon is a new element in the
question and when fully established
and better understood, will probabl,
occupy the first rank among the ex-
ternal signs which indicate the natur-
al milking properties Of cows; but as
yet II is rarely recognized in Britain
How far Mr.. Guenon's observations
have been borne out, will be discuss
ed hereafter meantime, we shall d.
rect the readers attention TO those
points which experience has proved
TO possess marked influence ON the
milking properties Of cows.
SHAPE.
Whatever may be the breed to
which a COW belongs, there are GER
tain points of con6gnraiion which
are considered essential as regards
her milking properties. There may
be, and are frequently, great dlscre
pancies between the one and the
other; but still, generally speaking
the rule holds good, that, all things
being alike, the cow which approach.
Is nearest TO certain sta dard will
be the best mixer. The head mus
be rather lengthy, especially from ia,
eye 10 the point of the nose the
nose and muxzle should be clearly
cut, and free from thick skin or flesh,
Jumps; he cheek bones thin, and in
like manner devoid Of thick skin ol
flesh mot thick chopped; eye
prominent, Of placid and benignan
expression, with little of the whit,
exposed to view. If horned, III,
horns should taper gradually TO {
point, and have a clean surface, FIRE,
from regosities the breed will de
tcrmine the shape and sci OF th,
horns.
The neck should be long, thin an,
free from loose skin. A good COW
may lie deer or ewe-necked. but new
er bull -necked. The ches, ant
breast should be deep, rather thar
broad, and the brisket should prolec
downward and forward; and wheth
er large or otherwise, should b
round, well-' haped, and withou
loose folds or skin depending upo
il. The girth behind the shoulder
moderate, and arising more from
depth than breadth of chest should
ers rather narrow at top; back BON
on a line with the shoulder top
ribs arched and well home To tn
haunch bones. which should be wild
apart, and form a straight line across
neither depressed in the centre, a
the veriebr@, nor dropping at tn,
extremities; hind quarters lengthy
and the rump or tail nearly on lin
with the back bone; thighs ralhe
thin, but broad. well spread, an
giving plenty Of room for the udder
belly projecting outward rather tina
downward, with plenty Of room f.
food; the udder sheuld be larger j
lineal direcilon--that is, well back
ward as well as upsard--betwee
the hind legs and forward on IN
belly; also broad in front, filling u
the space between the lower flank.
but rather short sertcally-a dee
hanging udder, from lis swing mt
ton, being always the cause Of eret
fatigue to the animal when "alkIng
the ieats should be moderately lons
straight, and equal il thickness iro'
the udder 10 the point, and also 1
considerable and equal distances iro'
each osher; the Two front teats esps
cisily should he we'll apart. and Nh
dirsclion OF ali four should be on
ward When full Of milk, The udds
should be greatly enlarged in siz'
and when newly emP,'ed, shrink
corresponding degree. and the Ski
gslhes into soft creases. The mau
mary veins, running on each side I
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