The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1882-03-22


Points in stock are the badges of
purity. What ne known as points
are certain conformations, outlines
Of shapes and marks of color which
lspecify that the animal possess
| ing them is truly and distinctively
q member of the class demanding
the specifications possessed. The
average farmer gives but little at
tention !, the finer points, but with
his exp. rience and habit of associa-
ton judges very critically at times.
While farmers are seemingly anx-
ious to improve, they eudeavor to
do 30 without knowing in which di-
rection to benefit themselves. Near
| ly every farmer claims to he an ex-
pert at selecting Mulch cows, yet in
breeding his stock he does not con-
slider first what be is to breed for.
Does he stop to consider whether he
wishes the offspring of his fayorite
COW to be superior milker or a
great butter producer ? The infiu-
ence of the sire is to be considered
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 pa
tronizing Jersey bulls. The Jerseys
are for butter-producing only, and
are not heavy mixers. The milk
such COWS give is very rich it is al
most pure cream but it does not
come up in quantity. The farmer
who desires large yields of milk
from cows should seek to have trans
mitted to his young stock the blood
of the Holstein or Ayrshire for, al
though the milk from these breeds
is not so rich in quality as that from
the Jerseys or Guernseys, they great
ly excel them in quantity. Thus,
those farmers living within reach of
of cheese factories can better pro-
mote their interests by selecting
Holsteins or Ayrshires for improv-
ing their stock while those who
send butter to market should have
nothing put the butter-producers.
A great mixer shows her quail
ties in her looks and makeup. The
eyes and hair also give good indica-
tions. The first point for a farmers
observation. and the principal one,
is to observe that she does not show
tendency to become sbeefy," 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 a mild
looking eye and soft feeling 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 qualities. Jerseys
have black nozzles and tongues, the
udder being usually smoother than
in other breeds, and velvet-like when
examined by touch. The Holsteins
are a very large breed of COWS,
equalling the Shorthorn in size, but
largely excelling 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 viii
be hard to fatten if she keeps ex-
ira fat it means that she is a better
flesh-former than milk producer. A
great deal depends on the feed, as
matter IF course ; but the breed
must be taken into consideration if
an increase in the herd is contem-
mated -PhI1- Record