The semi-weekly news. [volume] (Mount Holly, Burlington Co., N.J.) 1879-1882, 1882-01-12
r-AR1n NOTES

S'-HnztS5sIssl
POINTS IN Cows.-Points in stock
are the badges Of purity. What are
known as "points" are certain coufor-
matiens, outlines of shapes and marks
Of color which specify that the AMI
NAL possessing them is truly and dis
tinctly member Of the class demand
ing the specifications possessed. The
average farmer gives but little atten-
ton to the finer points, but with his
experience, and habit Of association,
judges very critically at times. While
farmers are seemingly anxious to i'm
prove, they endeavor to do SO with
out knowing in which direction to
benefit themselves. Nearly every
farmer claims to be an expert at select
ing mich COWS, yet in breeding his
stock he does not consider first what
he is to breed for. Does be stop to
consider whether he wishes the off
spring Of his favorite COW to be a
superior mixer or great butter pro-
ducer The influence OF the sire is
tn he considared above all others in
such matter. Jersey bulls are scat
tered far and wide now, and are with
in the reach of all, and yet the dairy
man 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
Holsteiu 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 10 quantity. Thus those
farmers living in reach of cheese
factories can better promote their in
terests by selecting Holsteins or
Ayrshires for improving their stock;
while those who send butter to market
should have nothing but butter-pro-
ducers.
A great wilker shows her qualities
in her makeup. The eyes and hair
also give good indications. The FIRST
point for farmers observation, aud
the principal one is to observe that
he does not show tendency to
,scome "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
large, mild-looking eye, and soft
feeling Of hide to the touch. The
udder should be full, reach far up in
the rear. One Of the most prominent
points is the large 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 usually smoother, and velvet
like when examined by touch. The
Holstsins are very large breed of
COWS, equalliug the Shorthorn 10 size,
but largely excelling them in milking
qualities. The young male calves
from such can be kept with profit, as
the Holsteins when feed for the pur-
pose, make not only good beef, but
equal to the best. Oxen from this
stock are nearly equal to the Devons.
Their color is very nearly black aud
white.
But in endesvoring to breed for
milk ii should not be forgotten that
two excellent characteristics are rare
ly found in q 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 better fesh-formsr that milk
producer. A great deal depends on
the feed, as matter of course; but
the breed must first be taken into
consideration if an increase in the
herd is contemplated. J.
The somewhat startling prophecy
10 h.n..1nI kb.t =. c.k. lk.,:iI