Arizona republican., 1891-02-12
DAIRY AND CREAMERY.
HOW TO TELL A DAIRY COW SURE
 SHOT AND NO MISTAKE.

You Can Spot Her Every Time, Even in
 a Crowd, If You Learn Her Points.
 Select the Cow with Good Pedigree
 and Large Udder and MILK Veins.
 Some of the requisites in a dairy COW are large digestive powers, indicated by capacious stomach, suggestive of a good appetite and good assimilating ability, broad hips, deep loins and sides, and evidences of a strong, robust cOnsti- tuition, with plenty of room for heart and lung action, says The Indiana Farmer. These are all of importance, and should be found prominently present in the dairy COW selected with view of mak ing the most profitable returns.
 Professor Stewart says, touching the selection of the dairy COW, that having determined her capacity of digesting surplus food for making milk look care fully to the receptacle holding it-the udder and the veins leading thereto. The COW may aSsimilate a large amount of food which goes mostly to lay on flesh and fat, but if she has a long, broad and deep udder with large milk veins it is safe to conclude that her capacity for digestion and assimilation is active in filling this receptacle; in fact the udder is the first point to consider in the Cursory examination of COW. If it reaches to the bacl; line of the thighs and beyond, well up behind, well for ward, is broad and moderately deep, with teats well apart and of good size, skin soft and elastic, it may be inferred with confidence that nature has pro vided means for filling it.
 If the udder be small round cylinder hanging down in front of the thighs like a six quart pail the COW cannot be a profitable milker, whatever digestive apparatus she may have.
 A yellow skin and the inside of her ears to match is almost universally re- garded as present in the COW that gives rich milk yellow in color But after the indications mentioned arc found all other considerations are of minor i'm portance, more to be admired as a mat ter of fancy than for any real value they possess in themselves. Among them are an escutcheon that is first class, long slim tail, an attractive dished face, drop ping and small waXy horns and a pre- ferred color of hair. Look for these, and get as many of them combined in the animal as possible, but let it be after the essentials are found.
 Let good appearances be coupled with performance, and if the COW be years old or younger and will yield 6.000 pounds of good milk or more per annum she may be safely trusted, without re- gard to fancy points. She must consume and digest the food to make it, and her machinery and the power to work the machinery successfully are the main considerations after all. Still another i'm portant matter in selecting a COW, even of common blood, is her pedigree or line of descent. Choose one from large milking dam, grandam and great-gran- dam. This will increase the probabil- ities of success in her progeny in breed ing her to thoroughbred bull from deep milking ancestors.
 A few COWS selected with all the busi- ness requirements alluded to will lay the foundation for breeding herd of dairy COWS that will prove source of perpetual delight and prof. to the owner on the other hand. it is a loss of time and money to rear calf for the dairy from poor milker. It is bad enough to keep an unproftable COW for a season, but it is deliberately throwing away good food to breed such COW with the proof that the heifer will never pay for her keep. Of course no males should be kept of such crosses for breeding pur- poses. American Dairyman.