Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1869-04-09
WHAT IS A GOOD COW.

What we need is a good COW that
can eat and digest good deal OF food,
and can then convert it Into milk, not
into meat or fat, Il is by careful at
tention to and development of some
points, that the good mixer is at last
obtained. What are these points
First health, good constitution or
digestive apparatus, for which we re-
quire eapacious belly.
Second that the largest possible de-
WelOpment of the animal shall be be-
hind, in the udder and parts adjacent.
A good COW is likely 20 b. wedge
shaped, of which the head is the small
er end.
Big heads, or horns, or shoulders are
not desired, because they have to be
nourished by the food. But these are
Indispensable a large bag, and hind
quarters to support and minister to it,.
How have they been attained, and how
can they be further perfected 7? BY al
wsys breeding from the COW having
this development and from the bull de-
scended from such mother. More and
more these perTecttons VIII increase as
they descend from mother to child, un-
til at last the greatest possible milk
producer is reached, if, indeed, it be
not already. Possibly an individual
COW NAV have reached the limit in this
direction but what we need now is the
certainty that every calf Will grow tC
be such COW. We want not that one
but that every COW shall give thirty
quarts in summer and twenty in win
ter, then we will agree to stop awhile
Observe both parents should have health
and both should have these posteriol
developments. By using due care, thes'
proBerties will become 30 fixed as to b,
continued with cert tainity to the de
scendants.
So little attention has been given t.
this matter in this country, that Ou,
great nilk-raisers say Eve know moth
ing about breeds we prefer the nativ,
COW And what is the sra IKE COW p
AS early as 1909, it is supposed, cattl
were brought from England iuto Vir
ginia in 1924 into New England ; il
1925 into New York from Holland ; il
1927 into the Delaware country from
Sweden in 1851 into New Hampshire
etc, etc. All these, coming from vari
Gus sources, have been mingled in ev
cry possible way, and are now know
here as natives" They have no dis
tinctiVe peculiarities which they trans
nit; but in many cases care and eli
mate and good food produced from
them excellent COWS. and the 'fred OK
en-" of Connecticut are not easily equal
led The vast majority Of our cows arr
of this kind, and are poor; and from
THESE the milk-raisers are Obliged Il
select. What do our milkmen look fo
in selecting milk-giving COWS
The first appearance, to a judge, will
convey an impression as to the heRltl
or constitution Of the COW. He will ask
also, bony frame, one that does no
steal the fat from the milk he will
feel the skin, to find itflexible and GOV
cred with close, scottish hair; he viii
ask for good lung room, a capaciou
belly wide rump and well-deVelop
ed bag covered with soft hair. Extend
ing from this bag forward he will bl
desiro1s to see prominent the two great
veins which lose themselves in the bel
ly and on the back of the udder h,
will look for many weIl-defined branch
ing veins. Then comes Guenon'
"milk mirror" +" which is a broad stril
of hair running up from the udder Il
the vulva, which he considered the ont
thing needful but which has not, il
this country, been found an infallibl,
test, though it is a good one. If in ad
dition, the COW is gentle, good-temper
ed, you are almost sure of a milk-nalx
er. Look for that kind.-@THe 1EilB,
maker, az -4Pyjt GdLnCy.