The Baltimore County union., 1882-02-25
POINTS IN COWS.

Points in stock are the badges of pu-
rity. What are known as "points" are
certain conformations, outlines of shapes
and marks of color which specify that
the animal possessing them is truly and
distinctly amember of the class demand
ing the specifications possessed. The
average farmer gives but little attention
to the finer points, but with his expert
ence and habit of association judges very
critically at times. While farmers are
seemingly anxious to improve, they en-
deavor to do so without knowing in
which direction to benefit themselves.
Nearly every farmer claims to be an ex-
pert at selecting mich COWS, yet in
breeding his stock he does not consider
first what he is to breed for. Does he
stop to consider whether he wishes the
offspring of his favorite cow to be su
perior mixer or great butter producer?
The influence of the sire is to be con-
Sidered above all others in such matter.
Jersey bulls are scattered far and wide
now, and are within the reach of all, and
yet the dairyman who sends his milk to
market, and cares not to make butter,
is foolish in patronizing Jersey bulls
The Jerseys are for butter-producing
only, and are not heavy mixers. The
milk such COWS give is very rich; it is
almost pure cream; but it does not come
up in quantity. The farmer who desires
large yields of milk from COWS should
seek to have transmitted to his young
stock the blood of the Holstein or Ayr
shire; for, although the milk from COWS
of these breeds is not so rich in quality
as that from the Jerseys or Guernseys,
they greatly excel them in quantity
Thus, those farmers living within reach
of cheese factories can better promote
their interests by selecting Holsteins or
Ayrshires for improving their stock
while those who send butter to market
should have nothing but the butter-pro
ducers.
A great mixer shows her qualities in
her looks and makeup. The eyes and
hair also give good indications. The
first point for a farmers observation,
and the principal one is to observe that
she does not show tendencyto become
"beefy,' or rounding with points that
denote good fattening qualities. A first
class cow does not take on fat as rule,
but is rather bony and ugly looking
The shape of the Jersey should be deer
like, with mild-looking eye and soft
feeling ofhide to the touch The udder
should be full, reaching far up the rear.
One of the most prominent points is the
large milk ducts sometimes as large as
a PERSONS arm) running from the udder
to the middle of the stomach. They are
sure indications of good milking quail
ties. Jerseys have black nozzles and
tongues, the udder being usually smooth
er than in other breeds, and velvet-like
when examined by touch. The Hol-
stems are very large breed of COWS,
equalling the Shorthorn in size, but
largely excelling them in milking quail
tiles. The young male calves from such
COWS can be kept with profit, as the
Holsteins, when fed for the purpose,
make not only good beef, but equal to
the best. Oxen from this stock are
nearly equal to the Devons. Their color
usually black and white.
But in endeavoring to breed for milk
it should not be forgotten that two ex-
cellent characteristics are rarely found
in a single breed. Thus we must not
expect to find good mixers among the
Shorthorns, nor have choice beef from
the milch COWS. A COW cannot make
milk and beef at the same time. If her
tendencies are toward milk she will be
hard to fatten if she keeps extra fat it
means that she is a better fesh-former
than milk-producer. A great deal de-
pends on the feed, as matter of course
but the breed must be taken into con-
Sideration if an increase in the herd is
Observation-Disclosures Record.