The Republican. [volume] (Oakland, Md.) 1877-current, 1881-09-17
Selecting Cows.

In order to treat this subject in its
broadcast sense it is necessary to consid-
er the COW from several points of view,
including not only her general individ-
ual characteristics, but also her blood
and breeding qualities, which will carry
us over pretty broad field, and one
by no means easy to explore when we
come to consider, not only the conflict
ing claims of rival breeds, but the ex-
IRENE diversity of opinion that exists
among breeders as to what points con-
stitute evidences of merit in the COW.
One man wants her blazoned with es-
cutcheons, while another sees no virtue
in them. Another wants her of solid
color, while still another must have
some white on her, and nearly all insist
upon it that she must have marks of
yellow about her, either on the hide,
horn or tip of the tail. A crumpled
horn is held in high regard by many,
while several breeds of fine mixers
rarely have such an appendage. Even
in point of size there is great diversity
of opinion. Breeders of Holsteins and
Short-horns insist upon large carcasses,
while the Ayrshire and Jersey breeders
clamor for the economy of the little
COW.
Again, the question often comes up,
and is as faras any from solution, shall
the ideal COW give large mess of mod
erately rich milk, or a moderate mess
of very rich milk? These are undoubt-
eddy questions of great Importance, yet
the authorities are nowhere agreed
upon them. What are we to do, then,
when we come to such minor points as
at present are shaking the mental DOW.
ers of the Jersey cattle clubs even to
their foundation? Should a COW have
long tail or short one, and what
should be the color of her tonguep
Should she have one or two entrances
into the belly by the large veins of the
udder? Then, again, should the face
be straight or dished. narrow or broad
between the eyes?
Alas these mighty questions still
puzzle the fancy breeders, because
COWS with each, all or none of the fancy
points. are constantly reaching the
highest points of performance, thus
showing that none of them are requisite
to success. Indeed. if in common dairy,
where the owner knows nothing of
these points, but makes success of
his milk or butter, the herd be careful
ly examined without reference to their
points, it will be seen that in the ma
jority of cases the points cut no figure
in the elements of success. AS the
trotting-horse breeders aphorism
stands, "They go in all shapes" so do
they milk in all forms, and it is a mere
matter of fashion and fancy breeding
that fosters these notions among breed
ers.
So soon as some definite organization
is formed for testing COWS, we look to
see these fancies take wings and leave
The breeders to return to their mutton,
which is really the absolute perform
ance of the COW, which, being connect
ed by pedigree with the performances
of the past, will teach them to breed
with the certainty of producing large
mixers that always follow the actions
of rational science. We only wonder
that all this nonsensical hubbub should
have been allowed to occupy the col
umns of the agricultural press so long as
it has, without calling forth the con
demnation of both readers and publish
ers. There, however seems to be de-
cided Discrimination among breeders to
bring their various breeds to actual and
practical test. This Discrimination may
arise from the fact that when the test
is put. many of the breeds, as an abso.
Mte necessity, must go to the wall.
1t is so much easier to boast and
wrangle over minor and Indifferent
points of merit, points based simply
upon individual opinion and taste,
where the fancy of the writer can have
full play, than to hold themselves down
to simple solid, unauthorized facts.
Everybody, even the beginner in breed.
ing, knows the fashions. and has at his
fingers ends all the so-called arguments
in their favor, but when it comes to the
plain, hard facts of dairying, those that
require long years of hard labor to learn,
all the fun of the thing has fled; even
the scant knowledge that makes the
tyro SO prompt in his opinion, has lost
its charm. The dairyman of long ex-
perience knows that there are many
qualifying circumstances to govern
each condition of the business which
makes it extremely hard to come to a
definite opinion, even upon the most
trivial points connected with any one
OF the three great divisions of the trade,
producing milk for market-cheese or
butter-making. IL. s. Hardin, Ia Wal
LGce's Monthly.