The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1904-07-26

49,
and open, indicating large flow of the nervous
fluid, for our madam is a nervous body and when
unduly excited turns her entire butter-fat into
water or something besides butter-fat. Tail long
and tapering from it's inception down to the
brush, often ending, if a good butter cow, with a
golden colored button on the end. Next the bar
rel wherein is contained that wonderful chemical
laboratory, more wonderful in fact than any other
of mans inventions in the world. No expert
can tell us why her food goes sometimes almost
all into milk, again into bone, beef, muscle, hair
and horns. We know this region must be large.
ample for the great reservoir of food and water,
bounded by fat ribs, wide apart, showing great
depths. Then the heart, for the COW must have
constitution, for her wonderful labors producing
her weight in the food best for man three to ff-
teen times yearly, for her kind, painstaking, in
~telligent master. The hardest problem of Euclid
I have mastered, but how this COW turns water
and grass into milk, often with more butter fat
than food possesses. I cannot tell
WHERE THE TYRo ERRs.
The business end of the cow is so plainly indi-
Gated that seemingly any one can read, but many
a tyro mistakes a large fat udder to be the unfail-
ing sign of a great mixer. But I prefer that
when MIXED dry, the sack is fine and flexible,
and the whole of it could be put in a gallon meas
ure. 1t must be well placed, well set on forward,
extending not too wide so as to inconvenience the
cow in walking, well up behind. Four medium
sized teats well placed on each quarter of the bag,
large enough to be fully grasped with the full
hand; for my model cow must not be stripped but
MIXED out with free full hand, or you may induce
endless stripping. Many selfshly think to get
more butter fat by stripping five or ten minutes
extra time after the flow of milk, but you simply
lose. For a COW, in a given time, will give all the
fat she will secrete by judicious milking. There
should be two documentary teats well up on the
udder; milk-veins should extend up we'll from the
front of the udder, to at least the middle of the
barrel, or nearly under the heart should be two
or more large and tortuous' ending with milk
holes in which you can insert the end of your
finger, the larger the better. The TANKS well cut
up to show udder plainly. Thighs long and thin
so as not to wear the sack, and nature always in
dicates how much milk the future COW will give
by growing them thick or thin on the young
heifer.
EARLY BREEDING DESIRABLE
Also, you can greatly aid the development of
the future dairy COW by proper manipulating
feed, and breeding young, say ten to twelve
months, so she may be aided by nature to proper
ly develop without running too much into the
beef type, /. e., almost the reverse of our "Model
Dairy Cow" The skin should be mellow, golden
in color, not too thin; fine, but not too silky, or
it may be at the expense of constitution, which
is indispensable.
The minor points as legs, should be slender,
point slightly outwards at the knee. The Guernsey
skin is a good model for richness showing quality.
The escutcheon, i. e., the hairs growing up the
wrong way ON udder and TANKS, is no safe guide,
yet one likes to see it on good COW, although not
always there. The general contour of the COW is
wedged-shape from every direction. The little