Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-01-27

Points in stock are the badges of purity.
What are known as points" are certain con-
formations, outlines of shapes and marks of
color which specify that the animal possess
ing them is truly and distinctly a member of
the class demanding the specifications pos
sessed. The average farmer gives but little
attention to the finer points, but with his ex-
perience, and habit of association, judges
very critically d times. While farmers are
seemingly anxious to improve, they endeavor
to do so without knowing in which direction
to benefit themselves Nearly every farmer
claims to be an expert at selecting milch
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 of
spring of his favorite COW to be a superior
mixer or a great butter producer? The in
huence Of the sire is to be considered above
all others in such a 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
Ayrshire; for, although the milk from COWS
of these breeds is not as rich in quality as
that from the Jerseys or Guernseys, they
greatly excel them in quantity. Thus, those
farmers living within reach of cheese factor
les can better promote their interests by Sc
lecting Holsteins or Ayrshires for improving
their stock; while those who send butter to
market should have nothing but the butter
producers.
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 see that she does not show a tendency
to become "beefy," or rounding with points
that denote good fattening qualities. first
class COW does not take on fat as a rule, but
is rather bony and ugly looking The shape
of the Jersey should be deer-like, with
large, mild-looking eye and soft feeling of
hide to the touch. The udder should be full,
reaching far up at the rear. One of the most
prominent points is the large milk ducts
sometimes as large as a persons ARM run
ming from the udder to the middle of the
stomach. They are sure indications of good
milking qualities. Jerseys have black noz
zes and tongues, the udder being usually
smoother than in other breeds. and velvet.
like when examined by touch. The Hulsteins
are very large breed of cows equalling the
Shorthorn in size, but largely exceling them
in milking qualities. 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 is usually black
and white.
But in endeavoring to breed for milk it
should not be forgotten that two excellent
characteristics are rarely found in single
breed. Thus we must not expect to find
good mixers among the Shorthorns nor
have choice beef from the mich 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. great deal depends on the
feed, as a matter of course but the breed
must first be taken into consideration if an
increase in the herd is contemplated Cor
Philadelphia Record.