Cedar Falls gazette. [volume] (Cedar Falls, Iowa) 1860-1895, 1869-08-27
Marks of n Good Cow.

Marks Off Good Cow.
What we need Ii good COW that
can eat and digest q good deal Of food /,
and can then convert II into milk,
not into meat orfat. 1t Ia by careful
attention to and development Of
some points, that the good mixer Is
at last obtained. What are these
points? First; health, good consti-
tuition or digestive apparatus, for
which we require q capacious belly.
Second; that the largest possible de-
velopments of the animal shall be
behind. In the udder and parts ad-
jacent. A good COW Is likely to be
wedged shaped. of which the head Is
the smaller end. Big heads, or horns,
or shoulders, are not desired. because
they have to be nourished by the
food. But these are indispensable: (:
large bag and hind quarters to sup
port, and minister to It. How have
they been attained, and how can
they be further perfected? BY al
ways hresding from the COW having
this developments and from the bull
descended from such a mother. More
and more these perfections will in
crease as they DESCENT from. mother
20 offspring, until at last the greatest
possible milk-producer Is reached.
Possibly an individual cow may have
reached the limit in this direction; ;
but what we need now is the certain
ty that epcry calf will grow to be
such a COW. We want not that one,
but that every COW shall give thirty
quarts In summer and twenty i'm win
ter, then we will agree to stop awhile.
Observe, both parents should have
these posterior developments. BY
using due care. those properties will
become so fixed rs to be continued
with certainty to the descendants. So
little attention has been given to this
matter In this country, that our great
milk raisers say; 1--WE know moth
ing about breeds; we prefer the ma
tive cow"
And what Is the "native COW ?"
As early as 1900, 1t is supposed, cattle
were brought from England into
Virginia; In 1924 into New England;
I'm 1925 into New York from Holland;
1897 into the Delaware county fropa
Sweden; 1881 In to New Hampshire,
ETC., etc. All these, coming from va
rious sources, have been mingled I'm
every possible way, and are now
known here as "natives." They
have no distinctive peculiarities
which they transmit; but In many
cases care and climate and good food
have produced from them excellent
cows, aud the "red oxen" of Con-
necticut are not easily equalled. The
vast majority Of our cows are of this
kind. and are poor; and from these
the milk-raiscrs are obliged tn select.
'A"s VIZ Jul hhhAuch lOoh tOT, III
selecting milk-giving cows? The
first appearance, to Judge, will con-
vey an impression as to the health or
constitution of the cow. He will
ask. also, a bony frame, one that does
not steal the fat from the milk; and
he will feel the skin, to find IL fiexi.
bie and covered with close, scottish
hair; he will ask for good lung room,
a capacious belly, a wide rump and a
well-developed bag covered with soft
hair. Extending from this bag for.
ward, he will be desirous to see prom
inent the two great veins which lose
themselves In the belly; and on the
back Of the udder he will look for
many well-defned branching veins.
Then comes Guenon's "milk- mir
ror," which Is a broad strip OF hair
running up from the udder to the
vulva, which he considered the one
thing needful; but which has not, In
this country, been found an infallible
test, though 1t Is good one. II, in
addition, the COW is gentle and good
tempered, you are almost snre of a
milk maker. Look for that kind
Galuay.