Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1868-07-22
HORTICULTURAL.
Good Cows.


A writer Of some note, wrote few years
ago, the following doggerel lines as combining
what are popularity considered the good points
Of COW -
"shos long In hor nee sho's ane in her horn
She'll quickly get fat without cake OF corn
she's clean in her Jaws aud full In her chine
she's heavy in flank, and wide In her loin
"She's broad In her ribs, and long in her rump,
straight sud dat back, without Ger bump
She's wide in her hips, and calm IN her eyes,
she's ane in her shoulders, and thin In her thighs
"shes light In her neck and small In her tail,
she's wide In her breast, md good At the pail
she's fne In her bone, and silky Of skin
she's rraziers without, and butchers within"
The first quality to be attained is a strong
physical constitution, and capacity to eat
what is offered her at all seasons Of the year,
and yield the greatest return Of good milk for
family or dairy purposes from given amount
of food consumed Without an appetite she
is worthless, and nearly so without the lacul-
ty Of converting her food into good quality
of milk. The latter depends much upon the
strength of her constitution to endure our Sc
we're climatory changes, and changes of diet,
which occur often during the milking season.
Indications Of such constitution are well
described in the verses above They should
be carefully observed in judging Of their
strength and power Of endurance.
The quality of milk is an essential item in
estimating the value Of COW for general use.
Cheese dairy men usually select cows that
yield the largest amount ofmilk, because they
depend more upon the quantity of cheese than
its quality and milk is known to make a
good yield of cheese that would make but lit
tie butter and very poor at that.
Bat am not in favor of selecting cows, as
a rule, that yield the most milk per day or
season. in arriving at proper standard of
excellence for the best COW. As there is
comparatively small proportion of the cows
in the country used for cheese making to
those used for milk butter, beef and breed
ing, | am of the opinion that we should put
the highest estimation upon the best quali6-
cations for the most general uses.
The quality of milk COW will give is in
Dictated by hair and skin, such as first des-
cribed, and yellow color of the skin inside of
the ears and other parts of the animal not
thickly covered with hair have never seen
COW with soft fur like hair and mellow skin,
appearing yellow and gummy at the roots of
the hair when parted with the hand, and
rough, dandrufy escutcheon, that was not a
good butter COW, and when fattened, would
mix tallow well with flesh. Cows that
handle well" in what the butchers call tall
low joints, may DO judged to give rich milk,
the quantity to be judged by plainly mark
ed design Of nature in her physical structure
As eiIeminacy is universal characteristic of
milk giving race, it should be deemed an
essential one in the COW. Instead of heavy
head, horns neck and shoulders, and compar-
atively light hind quarters" which is charac-
teristic of the opposite sex, she should show
an opposite design, by feminine comtcnance,
light head, neck, shoulders, and forearm, wild
NhilH bdNhNdlu III ntT tntNN 10 lut ION anu
hind quarters whore the more strength is re-
quired Large veins leading to the udder,
and ample provision in and about it to re-
ceive a large flow of milk, are also prominent
marks of natures design. Her feminine
marks should not point to weakness in her
constitution 1t may be taken as general
rule, that the more masculine or male like
her appearance, the less apt is she to be
deep mixer
The disposition and mechanical structure of
the cow for convenient use in milking, are al
so important items in her account of superior
excellence. Her limbs should not be so short,
nor her bag and teats so long, as to be liable
to drag against her feet in travelling, or be
stepped on in rising from IA lying posture, or
mop up the filth of the stable or require an
uncomfortable attitude in the mixer. A per-
feet quietnde, and willingness to be MIXED
and handled in various ways,-staLding W
from the ground high enough to keep wei
spread set of medium sized teats clean, sound
and easy of access--with soft, mellow, copper
colored teats, milking easy, and not liable t.
chap, and having light udder after being milk
ed, are all essential traits in the character o
good cow.
As to the quantity of butter which GOV
should make to be ranked as first class,
should say ten pounds a week on grass alon,
is considered rather superior. have ha
them make from ten to sixteen pounds an
four ounces, per week but then they wer
rery extra and one of them, in particular
drew premium at one of our Washingto
County Fairs, awarded by Gov. Paine. Sue
COWS are rare, and very valuable. j. G.