The Holly chieftain. (Holly, Colo.) 1897-1987, 1910-07-22

other DAIRY 0feeQS. lnere are dis
tfnct advantages In using pure bred
dairy animals in that there Is always
q ready market for the offspring.
Again. In starting the herd with pure
breds the farmer or dairyman can
better acquaint himself with the indi-
due study to the pedigrees which il
lustrate their breeding. The only OBJ
lection to starting with pure breds is
the matter of first cost, and as a rule
there is not a great difference in the
cost Of cows that are pure bred and
those Of nearly the same individual
character that are only grades. From
production there is no doubt but that
there are grades that produce equally
we'll. but from the standpoint OF build
zig up the herd in such way that
demand Is created for the offspring
1t IL necessary that the cows be pure
bred and that we have pedigrees and
registry papers. As rule 1t is more
advisable and less expensive for the
beginner in dairying to get his infor-
nation and education from grade COWS
which cost less money Later, or
perhaps at the same time, 1t is ad-
visable to buy one or two or three
extra good pure bred heifers or cows
and from them build up a pure bred
dairy herd while depending upon the
grades to furnish the dairy products
One cannot be too careful at this
90
upon the foundation herd. If grades
are purchased they should be Of the
best character, and although not pure
in their breeding. they should be we'll
bred. They should be selected for
the specific purpose Of producing
dairy products. Experience has taught
that with the dairy function is to be
found a certain form. The typica,
dairy form is inclined toward the
wedge shape: that is, from whatever
point of view the observer looks at
the COW, the form which meets his
eye Is that more nearly conforming
to the shape of a wedge rather than
the shape of a rectangle. In most
considerations. in fact the dairy COW
differs extremely from the beef COW.
In selecting dairy COW we should
bear in mind that there are five dis
tinct functions that must be given
due consideration, that are absolutely
necessary If the COW be useful on the
farm.
Five Requirements Of the Dairy Cow.
In the first place. of course. she
,ck IN m hvn
the conditions of environment in
which most dairy cows are situated.
namely, to be stabbed for six or eight
months out of year. and oftentimes
in barns which are none too we'll
lighted or ventilated, the COW must
have good constitution. Constitu-
ton Is Indicated by large. distended
nostril. bright eye and great depth
through the chest and heart girth.
Secondly. she must have large feed
ing capacity. The only use to which
dairy COW is put is to convert the
feed which she consumes into milk
and butter fat II she does not have
the power of consuming large
amount of feed she will not have the
power Of producing large amount of
milk. Given two cows, one Of which
has the capacity Of consuming twice
as much food as the other and con.
verting an equal percentage OF the
foodstuff consumed into milk and but.
ter fat, 1t can be easily seen one COW
Is worth more than two of the other.
Those things which indicate large
feeding capacity are large mouth
and deep, long barrel with
well sprung ribs that are far apart.
This indicates largeness Of capacity,
but more Is necessary: the digestive
apparatus must be powerful and this
is indicated by the quality Of the hide
and hair found by the touch. II the
hide is hard and stiff and the hair
harsh and wfry. 1t IL an indication of
weakness of digestive apparatus. On
the other hand. If the hide is soft and
pliable. much like kid glove. and
tho hair soft and silky, the indica.
; tlon IL that there is SUFFICIENT power
OF digestive apparatus to handle the
feed which Is stored In the great ca.
pacity in short time, and the COW ia
ready for more
In the third place, the COW must
have well developed blood c,rcu.
latory system in order to TRANSPORT
the nutrients which the digestive ap-
paratus takes from the food around
to that portion of her body where it
is converted into milk and butter fat
The process Of taking up the food
nutrients after digestion. by the blood,
is termed assimilation This is one