The progressive farmer., 1902-01-07
Live Stock.
TIE LIVE STOCK INDUSTRY IN THE
SOUTH.
The Type fer Milk Production.


the stomach and manufactured inbo
blood which in turn is made into
milk by the udder so that the two
main manufacturing centers OF the
driry COW are the stomach and the
udder, and il is around these that
what Is known as the dairy type has
evolved it's peculiarities. The dairy
cow, however, is more than a ma
chine. for she has vitality and recu-
perative powers which are centered
in the nervous system, which is she
engine or force back of her milk pro-
ducing powers. A dairy cow is easily
selected by
HER WLooKs" OR CONFORMATION.
In breeding COWS or buying them
for the dairy, let these points always
be prominent in mind:
First, a prominent wedge. By
this mean the wedge-shaped Hp-
pearance that one sees in looking at
the cow from the side, the rear and
the front. The wedge shape is caused
by the large stomach, which means
that a lot of raw material can be
storeG there, to be manufactured in
the finished product of milk and
butter. Taking the cow as we exam
Inc her, beginning with the head,
she should have the Following CHAR
asteristics: Wide between the eyes
narrow at the base of the horns !;
mild, keen and bright eyes; large
nostrils and mouth, long, lean face
thin neck, and rather long but no
appearance of meat thin shoulders,
that are very narrow on top and
scant of meat for covering; big
stomach showing great room for
food prominent hips that are wide
apart and not covered with fat, In
fact, the whole of the pelvic region
should be prominent, showing the
high and large tail bone; the back,
bone should be loose and open
jointed; the thighs should be tnln
and scant of beef the rear udder
should be we'll attached up behind
and should be full, but not heshy /;
the front udder should extend we'll
forward on the belly, and both fore
and rear udders should contain large,
we'll. placed teats; the milk veins
should be large, tortuous and run
we'll forward, emptying in large milk
wells. Such is the type of the ideal
dairy animal Machines are devi 1ed
to do certain kinds of work, and n
seuuently take on certain forms and
shapes. The dairy cow machine Is
no exception she tends to become
wedge-shaped and lean because of
the unusual activity in the regions
mentioned.
The relation of type TO perform
ance has been the study for years of
Prof. Heacker, of the University of
Minnesota. He proves oonolusively
that a cow when giving milk freely
and possessing good dairy qualities
invariably takes on the lean appear
rnce over every region of the body,
showing that she is an animal of
nervous organization, and further
that she utilizes all her foods for the
making of milk and not for the AL
ing out of her form.
In a good dairy cow there is q
feminine look that is very character,
u nE he
neck or heaviness of the fore quar-
ters indicating the slightest mason
Unity, but all the parts are lean,
light, clean cut and in every way in.
dicative of feminine character.
COMPARATIVE COST OF KEEPING DAIRY
AND BEEF TYPES
Dairy COWS are profitable when
because of makeup" and oonforma
ton, they are able to produce milk
and butter. The beef animal apprU
PIRATES her food to herself; that is
she lays it on her body as flesh and
fat. The true dairy COW converts
what she eats into blood that i!
made into milk and butter. Hence
a beef cow is a more costly machine
for the production of dairy products
That this is true we need but t.
refer to Hackers experiments tha
have been carried on for some year
and are summed up as follows:
Groups. Cost 1 lb. fat
/. Beef type. ...... 17.5 cent
2. Less of beef type. 15.1 /"
8. Lack'g wedge shape 14.6 "
Dairy type. ..... 12.1 a."
If we want TO produce dairy prod
ucts oheaply, we must get a maohin