Raftsman's journal. [volume] (Clearfield, Pa.) 1854-1948, 1869-06-16
for the farmer.
Points of a Good Cow.

L. you desire to select good COW, you
should choose one with the following points,
viz Head of medium size, with strong,
well marked, long structure, broad between
and high above the eyes, and wider between
the roots of the horns; with a capacious but
not clumsy muzzle, full nostrils, an eye full
and mild, not too large and prominent, ,jowls
slightly turned upwards-and with calm
and at the same time strong and resolute
expression neck long, well muscled, slender,
tapering toward thel head, with little lioose
skin hanging below, and not dropping too
much forward of the shoulders; shoulders
thin and sharp at the top, and lying close to
the chine; somewhat prominent, strong
muscled and loose jointed at the base, long
from the elbow to the point in front of the
base, fore quarters light, comparatively, with
a straight, slender fore leg, especially below
the knee-broad knee, and broad, fat, capa-
cious foot, carcase deep, round and full about
the heart, and increasing largely toward the
hind quarters; back straight and loosely
jointed, pelvis wide over the hips, long and
supplied with strong muscles; hind quarters
broad, strong on the outside, and well cut
out on the inside, with strong hook and long
tapered hind foot tail long and slender,
strong at the roots, and set on in a line with
the back, not too high or too low, udder
evenly divided into four quarters, extending
we'll forward, filling the cavity between the
thighs behind, not being low and with long,
easy and crooked milk vein teats set far
apart, and of medium size and length hide
loose and elastic, but not too thin, hair soft
silky, and of lively appearance and abun-
dant in quantity ribs broad and fat surface,
with thin edges, and especially the two last
widely separated.
Every cow should fatten one pig is an
old rule and good one. That is, the daily
product of good COW should be in butter
milk or whey enough to feed one pig, after
the cream and cheese are extracted. With
regard to the size best suited to dairy pur-
poses, | think on our ordinary New England
pastures, COW that will dress in good con-
A., ha has
How TO MARKET BUTTER. Boston
Caltiudtor tells how the best farmers near
Philadelphia get so high price for their
butter: First, they dl,odys make first
class article, SO their customers, sure of get
ting the best there is, will not desert them
OF account of a raise in the price. Second,
they bring in their butter in snowy and
attractive condition. No pot of delf ware,
no tub or pail of oak or hemlock, no vulgar
firkln is used to entomb those noble balls,
golden -hued with the aroma of white clover
and Podprateuse lingering in the firm grain.
A large tin vessel, designed expressly for the
business, has chambers at each end, into
which ice is put. Thin wooden shelves,
about three inches apart, rest on little pro-
jections from the sides. A layer of balls is
then placed on the bottom and covered with
its shell, but not so as to touch or mar the
handsome print of sheaf of grain which
stands out on the top of each ball on the
shelf another layer of prints, and so on till
the vessel is full, they containing forty or
fifty pounds of prints. The tin, with ice in
each end, is then set in wooden tub which
has been cooled with ice or spring water.
Over this is drawn cover of padded car
peting, with oil-cloth on top Thus hot air
and dust is wholly excluded and the butter
rides to the city and opens in the market
house in as fine condition as when packed in
the spring house. In just this way, with
this degree of care and skill, is the best
Philadelphia butter made. marked and mar
keted. No wonder the Philadelphians
would rather pay seventy-fve cents than go
back from such mamma to the leeks and on
ions of the common frkin.