The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1869-04-22
what 10 "a Good Cow.

What we need is n good COW that can cal
/ and digest . good deal of food. and can then
convert it i'll milk, not into meat or fat. II
is by careful attention TO and development
of some points, that the good mixer IS al
last obtained. What are these points?
First. Health, good constitution or diges-
tive apparatus, for which we require ca
paciOus belly.
Second. That the largest possible develop.
ment of the animal shall be behind, in the
udder and parts adjacent.
A good COW is likely to be wedge shaped
of which the head is the smaller end.
Big heads, or horns, or shoulders are not
to be desired, because they have to be nour-
ished by the food. But these are indispensa-
BILE: large bag, and hind quarters to sup
port and minister TO it. How have they at
tanned, and how can they be further perfect
ed? BY always breeding from the COW
having this development and from the bull
descended from such mother. More and
more these projections will increase as they
descend from mother to child, until at last
the greatest possible milk-producer is reach
ed, il indeed, il be not already. Possibly an
individual COW may have reached the limit
in this direction; but what we need now is
the certainty that ereTy calf will grow to be
sHch a COW. We want not that one, but that
every COW shall give thirty quarts in sum
mer, and twenty in winter, then we will
agree to stop awhile. Observe, both par
ents should have health, and both should
have these posterior developments. BY
using due care, these properties will become
so fixed as to be continued with certainty TO
their descendants.
So little attention has been given to this
matter in this country, that our great milk
raisers say: 1--WE know nothing of breeds
we prefer the native cow" And what is the
native COW :" As early as 1909, il is sup
posed. cattle were brought from England
into Virginia; in 1924 into New England
in 1925 into New York from Holland in
1927 into the Delaware country from
Sweden; ia 1851 into New Hampshire, etc,
etc. All these, coming from various sour
ces, have been mingled in 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, and the red oxen" OF
Connecticut are not easily equalled. The
vast majority of our cows are of this kind,
and are poor; and from these. the milk
raisers are obliged to select. What do our
milkmen look for in selecting milk-giy!ng
cows:
The first appearance, to a Judge, viii con
vey an impression as to the health or con-
stitutiOn Of cow. lie will Ask, also, bony
frame. one that does not steal the fat from
the milk; he will feel the skin, to find il
flexible and covered with close, scottish hair:
he will ask tor good lung room, capacious
belly, wide rump and well-developed bag
covered with soft hair. Extending from
this bag forward, he will be DESTROYS to see
prominent. the two great veins which lose
themselves in the belly; and on the back of
the udder lie will look for many well-de-
fined branching veins. Then comes Cue
mods ''milk-mirror," which is a broad strip OF
hair running up from the udder to the vulva.
which he considers the one thing needful
but which has not, in this country. been
found an Invaluable test. though il is a good
one. If, in addition, the COW is gentle and
good-tempered, you are almost sure of a
milk-maker. Look for that kind.-s.The
Milk-Makers,' in April Galaxy,