The St. Cloud journal., 1869-04-15
WHAT Is A GOOD cow.

What ws need is good COW tha', can at
and digest good deal offood, and can then
convert it into milk, not into meat OF fst.
Its BY careful attention TO s.d development
Of some poiAts. that the good mixer is at
last obtained, What are these points!
First health. good constitution OF d'ees
tive apparatus, for which We require = cap"
eious belly.
Second that the largest possible develop
nsnt Of the animal shall b hshiad, in Tho
uddsr and parts adjacent.
A good COW 10 likely to bs wedge shaped
Of which tho head il tho smaller end.
Big heads, or horns, Or shoulders ars not
desired, because they have to b nourishsd
BY the food. But these ars indispensable;
large bag, and hind quarters to support and
minister to it. How have they bsen a.
tsiasd, aud how can they bs further perfect
saI BY always breeding from the COW
having this development and from tho bull
descended from such mother. More and
moro these psrfsctions viii increase - they
descend from mother to child, until at last
the greatest possible milk-produesr 10
reached, il, indeed, it be not already. Posi-
bly, IN individual COW may have reached tn
limit in this direction ) but what We need
now is the certainty that euery calf will grow
to be such 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, and both should
have these posterier developments. By
using due care, these properties will become
50 fixed as to be continued with certainty to
tho descendants.
So little attention has been given to this
matter in this country, that our great milk
ar,sers say, I'VE know nothing about
breeds; We prefer the native cow" And
what il tho ''native cow" Al early ~
is0a, II i:supposed, cattle we're brousht
from England into Virginia; in 1924 into
New England in 1925 into New York from
Holland in 1877 int The Delaware country
from Sweden in 1881 into New Hampshire
etc., etc. All tAess, coming from various
sources, havs been mingled in every possibl
way, and ~ now know, here - " natives
They have % distinctive peculiarities
which they transmit; but in many cases
care and climate and good food tave pro-
duced from them excellent COWS, and the
'.red sxen'' Of Connecticut are not easily
squalsd. The vast majority Of our cows
are o: this kind, and are poor; and from
these the milk-raisers are obliged to select.
What do our niIkmen look for in selecting
mllk-giving cows?
The first appearance, to judge, will con-
vey animpression Is to the health or consti-
tuition Of he COW. He will ask, also, bony
form, one tha. does not steal the fat from
the milk he will feel the skin. to ind it
flexible and coIered with close, scottish hair !;
he will ssk ktoI3 3ooa lung room, : capseious
belly, . wide rump and . well-dsvaloped
b6feovsrsd with soft hair. Extending from
this bag forward he will be desirous to sss
prominent the two great veins which lose
lheRaalFaiAtA belly nd % he back Of
t6Saddsf ~ ~2ll look for many wsltds-
fined branching veins. Then comes Gueuon's
''milk-mi,1er,' whiei il . broad strip Of
hair running up from the udder To- the vulvs,
which ls eonSld dersd ths ons thing nssdful r;
bdt khieA hassh hsh haot, Il tkiS country, b.,1
found IN infsllible test, though it 10 . good
one. Ii, i1sddihop,, tASSsw q 9sltls, good
tempered, you are almost sure Of . milk
maker. Look for thSt iad.-"TM xIk-
Aake's," n Ag:I, Ggle1y: ,.>.: