The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-08-15

care Will Keep tutiil up 70 the stAluaIs
You wish to have them in for milk; anC
Won must not forget the color of theil
hair, horns, of muzzle.
The best cows are of medium size, a:
a rule, and small boned. The head i.
small and rather long, with thick, wide
lips, which give the muzzle flat APP
pearance; eyes large and bright, with q
placid expression; ear large and thin,
with soft, silky hair, and with rich
orange colored dandrutf on the inside
horns set on 8 high pate, inclining for
ward at the base, and light, tapering
and clean-the annual rings not deep
Though depth of the rings indicates the
condition in which the animal has been
kept during the year; when well kept
thew are indistinct and blended togeth-
er) neck long, clean, and thin, but not
slender-well cut up under the throat,
and thickening as it joins the shoulder,
giving the shoulder finished appear
anca; the brisket rather thin, well
down, and clean from the dewlap
shoulders should be thin st the top OF
the blade, broad at the points, which
should be nicely rounded-the shout
ders lower than the hips; forelegs
clean and straight and equally
placed under the shoulders; back in
clining upward toward the hip; chine
full, which gives full appearance to
the crops; ribs rather straight and fiat,
full over the heart, showing strong
constitution, for every thing depends
on that in q mich cow. Loins broad
and hips wide and high, rumps up even
with the hips, though L have seen very
good COWS with low rumpS, but they
have in every case been otherwise I'M
commonly well marked. Pelvis should
be wide, giving plenty of room for the
tail twist wide, but well cut up, which
in all good cows must be the case to
give plenty room for the udder. Thigh
thin; the hind legs should be little
crooked, fine below the hook, with q
good sized long foot. DR.. Loring, OF
Massachusetts,, says, "No cow can do
the work of dairy that has small,
short foot" The tail should be long
and tapering, but / can not find any re-
CURED length necessary. The udder
should be long and broad, we'll set up
between the thighs, with good sized
teats set well apart. The belly should
SAG a little in front of the udder and rise
as it approaches the brisket, and should
be large as compared with the size OF
the COW.
Now, after this general description OF
the handsome COW, we will go to the
points which am called upon to detail
to you, and without which there can be
little or 10 milk-for all god mixers
have them. The hair must be soft, in
dicatiug soft, elastic skin, which you
will find to be the case by taking the
skin in your hand, and if it be soft and
pliable like kid glove, you are safe for
either milk or beef If, on the con-
: trarv, the skin feels harsh and hard,
with cracking sensation as it passes
out of your hand, let her or him alone ;
you can have neither good COW nor an
animal that can be fed for beef. You
never saw soft hair grow upon such a
| skin. This is the first test.
Next pass your hand under the belly
of the cow, and you will find the social
ed "milk-veins." They are an infallible
indication OF the good qualities of COW
the larger the veins the better are the
indications. In a very good COW you
viii sometimes find the veins branching
off and making four instead Of two, but
they always join again before reaching
the udder. The larger the veins, and
the more irregular or angular they are
the more sure you are that the COW is
one of the first-class mixers. You will
find two orifces in the belly of the COW
where these veins enter, and they will
be in size according to the size of the
veins; they should be of the same size
or she is a blemished COW.
We will now 90 back to the udder
which should be covered with a soft
downy coat of hair, and in front of il
the hair begins to turn its course back
between the teats. Its width is to be
examined, for the wider the belt the
better and surer are the indications.
This belt, or mirror, runs up to the pei
Wis, and must be examined, as the widtl
without break is the point in which
GuenOn forms his opinions as to his bes
COWS, to which he gives the name o.
The Flanders Cow" That, with the
width on the thigh, is sure indication
of the best cows. | never saw 1t fail
the only trouble is, there are but fe"
cows that have It in a perfect form
There are exceptions, such as Guenor
calls " The Bastard " and "The Bogu:
Cow" whose marks 1 will here explain
The marks on bogus COW" are
just the same rs they are upon any o
The classes, to all appearance, both il
escutcheon and in their milking quail
ties. They are fine mixers, as far q.
quantity is concerned, for the first TIVE
or three months, or until they are again
in calf. Within two or three week
they begin to lessen in quantity ant
quality, and in a couple of month
they are worthless for the dairy. Thi
know not only from inquiry, but als'
by ocular demonstration, for l hav'
such COW in my own dairy and hav
kept her for three years, experimental:
upon her As long as she is kept iron
breeding she is as good COW as | hav
for quantity of milk, and of fair qualit
until after she gets with calf. This COW
as said before, has all the marks of
Flanders cow-large, knotty milk veins
large, wide escutcheon, running wild
and full up to the pelvis; two mirrors
large and well formed, but upon exam
ming the escutcheon closely found tn
hair through the center of the es
cutcheon AID up the pelvis long, coars
and bristly, different from any othe
COW / have in the dairy. The skin ha
lightish red appearance. What littl
, dandruff there is is dry and hard, yer
much of the road dust appearance.
l have found but few iirst-class COW
of the bogus kind, where they wer
born go, but have found several tia
were made bogus by bad training an
careless milking.-Capt. John @. MOI
ris, of SusquehannG County, Pa.
The Children,