Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1905-08-16
Selection of Dairy Cows.

coarse and rough feed into reli6ed
product called milk, says Prof. Err
in the latest Kansas biennial report.
Continuing Prof. Err points out that
different cows have different capaci-
ties for developing milk from the
same amount of food, just as some
steam boilers have the power to gen
crate more steam per pound of coal.
1t may be said, in general, that
all COWS utilize the feed which they
eat for one of two purposes, provided
the animal is in good, healthy condi-
tion-the first, for the production of
milk; the second, for the increase in
live weight. Cows which through
hereditary tendencies and environ
ment have developed a capacity for
Transforming a large quantity of feed
into milk, instead Of utilizing the
same for an increase in live weight,
are known as dairy COWS. Other
cows, from influences Of the same
character acting in the opposite di-
rection, have capacity for trans
forming their feed largely into flesh
and fat on their bodies, and the milk
produced by such cows is of minor
Importance and is used entirely for
the nourishment OF their calves; these
COWS are known as beef cows. Be-
tween these two classes we find a
large number of COWS which combine
the characteristics of the dairy COW,
in so far as they give legitimate
amount of milk with those of the
beef COW which produces calves which
are profitable for the feeder for the
production Of beef. Such COWS are
usually spoken of as dual-purpose
cows.
For the widely different pur-
poses, dairy COWS have shown a con-
formation widely different from that
Of the beef cows. The conformation
and external appearance of a beef
COW is fairly safe rule and guide
from which to Judge her merits for
her particular purpose, but it is not
as easy task to Judge the capacity
of dairy COW for producing milk
and butter. fat economically from
her external appearance and con.
formation. y,,,,.,>... \
It is plainly evident, then, that
success in dairying depends upon
the productive capacity of the indi-
vidual rather than upon the herd or
breed, inasmuch as there are such
wide variations in different COWS of
the same breed in regard to the
amount and composition Of the milk
they produce. The merits of dairy
COW can be estimated by accurate
record of the number of pounds of
milk she has given and by testing
the butter-fat with the Babcock test,
but this alone will not completely
express all the qualities possible for
the dairy COW to possess.
1.-The question as to how long the
COW has the power to continue the
flow of milk during the period of
lactation and from year to year;
whether she has a strong constitu-
ton, which commonly indicates the
power Of producing an offspring
equal to or better than herself, are
points of excellence required in the
ideal dairy COW. These factors
aside from the records Of regular
yields Of milk Or the actual pounds
Of butter fat produced-must be de-
termined by the good judgment of
the dairyman in selecting animals
by external conformation.
"The first and all-important point
in selecting a COW is to note the size
of the udder; whether it is large.
uniformly proportioned, with teats
placed at their proper distances;
whether the udder is flabby and not
aeshy; which isparticularly apparent
Immediately after milking. Accord
ing to the laws Of correlation COW
that is large mixer must necessa-
rily develop large udder, and, if
free from Aeshiness, the size of the
udder is one of the truest indications
of efficiency in an animal.
"The development of large
udder necessarily involves large
blood supply, the blood being the
intermediate transitory step from the
raw material of the food to the final
transformation into milk, which takes
place in the udder. A large blood
supply necessarily means . large Cir.
culatory system, large heart, and
large arteries and veins; hence the
size and tortuous appearance of the
milk vein, which runs from the uddel
toward the anterior portion Of the
body, is a good sign for the dairy
COW. All good COWS, however, dc
not have tortuous veins, for the rea
son that a second vein leading ul
from the udder through the abdomen
may be large and receive the greater
portion of the blood that comes from
the udder. A large and well-devel
oped circulatory system necessitate'
alarge respiratory apparatus topurif,
the blood utilized in the system; no
only that, but the heart, which is tn,
pump that circulates the blood, mus
be supplied with ample energy
stimulated bya well-developed nerv
GUS system to keep up its function.
"The blood is made from the feet
that the COW consumes; hence, t.
keep an ample and steady supply o
blood. there is necessary a large ant
efficient digestive apparatus. Thes
are the important factors which ar
closely connected for the productio,
lof milk, and the accessories, such a