Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1869-04-02
WHIT rs n COOP COW.

What we need is good COW that can eat
and digest a good deal of food, and can
then convert it into milk, not into meat or
fat. 1t is by careful attention to and de-
velopment of some points, that the good
mixer is at last obtained. What are these
points2
First; health, good constitution or di-
gestive apparatus, for which we require n
capacious belly.
Second; that the largest possible develop
ment of the animal shall be behind, in the
udder and in the 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
desired, because they have to be nourished
by the food. But these are indispensable;
large bag, and hind quarters to support
and minister to it. How have they been at
tanned, and how can they be further per-
fected? BY always breeding from the COW
having this development and from the bull
descended from such "A mother. More and
more these PROJECTIONS will increase as they
descend from mother to child, until at last
the greatest possible milk-producer, il
reached, if, indeed, it be not already. Pos
sibly an individual COW may have reached
the limit in this direction ; but what
we need now is the certainty that every
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 in
winter, then we will agree to stop awhile.
Observe, both parents should have health,
I,,t ahn haxra ia
velopments. BY using due care, these
properties will become so fixed as to be
continued with certainty to the descend
ants.
So little attention has been given TO this
matter in this country, that our great milk
raisers say 1--WE know nothing about
breeds we prefer the native cow" And
what is the "native cow" As early as 1909,
1t is supposed 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; in 1851 into New Hamp-
shire, ETC., etc. All these, coming from va
rious sources, have been mingled in every
possible way, and are now known here as
"natives." They have no distinctive pecu-
liaritios which they transmit but in many
cases care and climate and good food have
produced from them excellent cows and
the "red OK" 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 giving cows2
The first appearance to a judge, will con-
vey an impression as 10 the health or con-
stitution of the cow. lie will ask, also, a
bony frame, one that does not steal the
fat from the milk he will feel the skin, to
find II flexible and covered with close,
scottish hair he will ask for good lung
room, a capacious belly, wide rump and
well-developed bag covered with soft
hair. Extending from this forward he will
be DESTROYS TO see prominent the two great
veins which loose themselves in the belly
and on the back of the udder he will look
for many well-defined branching veins.
Then comes Guenon's milk mirror
which is broad strip OF hair running up
from the uddor TO the vulva, which he con-
sidered the one thing needful but which
has not, in this country, been found an in
fallible test, though II is good one. If, In
addition, the cow is gentle, good tempered,
Won are almost sure of milk maker
Look for that kind.-"71e MIR Makers"
in april Gdiary.