The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1911-09-08
HOW TO SELECT A
GOOD GRADE COW

ners' Institute, 1917
The five points to be observed in
the selection of good milking COWS
from grade or native COWS are the
prominent ones that will appear in
all OF the milking forms of the
cattle race without regard to breed.
We can give these points under
numerical heads.
First: Observe with care and
note as a first point, that the COW
we are now passing upon has a
large and ample sized body. Let
this body extend from a point just
back OF the shoulder straight down
to the lower part, also let it be in
cluded between the line that we
mentioned and line that we call
imaginary that will extend from
the hook or hip bone straight down
to the lower part Of the body again.
1t is an excellent thing if the depth
OF the body is as strong or stronger
at this last point as at any other
point that we will call it's depth.
Sometimes this bodily capacity is
composed to certain extent in the
length of the body. In either case
we want large, ample and capa-
cious body. This large body is
needed and must appear, for the
ample supply of milk must come
from much food received and di-
gested within the area that we have
noted. This food content is there
taken up into the blood. With
this evidence of a good supply of
blood we have a good start in esti-
mating that we will have good
supply of milk.
Second: Look with care behind
the fore shoulder and observe if the
bone is prominent and if that part
OF the body which is called the crops
is scantily covered with flesh; this
does not mean that the animal shall
be in poor condition; it only means
that the animal is not inclined to
use this blood to make flesh out of
it. Beef cattle are full at this
part OF the body. We are select g
for milk. We want the ample
supply of blood to 90 to the udder
where the milk is made.
Third: Next 60 to the udder and
see if it is reasonably large. Do
not depend upon the eye to esti
mate this size. Many very good
udders are contained largely within
the body and their size is not ap-
parent. You will see the fore part
of the udder be it large or small.
Take hold of the skin between the
hind quarters. Up to the point
where the skin ceases to be as loose
as upon the other part of the body
we can Judge that the udder extends.
One can get a fair idea of the
udder attachment to the body by
drawing an imaginary line from the
point last mentioned to the front
udder that we have seen; this will
give one distinct and positive line
of attachment of the udder to the
body. If that line is long, then we
have the clasping form. In such a
form we have natures provision to
receive that ample supply of blood
that this good body will produce.
Fourth: Now put the hand on
what is known as the milk vein
which extends from the udder along
the lower part of the body to both
sides; at the end of this vein will
be found hole through the body
wall. This hole should be large
enough to take the end of an aver
age index finger; by pressing against
the wall of the body for the space
of about two inches in a vary
ing direction second hole may be
found that will be about the size of
a lead pencil. Look for these holes
on both sides of the body. These
holes through the body are for the
return of the veins which take the
blood to very great extent from
the udder. Here we have an abso-
lutte fact which indicates that the
blood makes it's circuit through the
udder, or gland, where the milk is
made. We can safely reason that
from this abundance of blood we
shall have an abundance of milk.
Fifth: Last of all look and see if
the eye of the animal is large and
full. This largeness of the eve in
dicates strong nerve system. Di-
gestion and milk secretion is the
work of the nerve system is the
power that drives this animal milk
machine.
These five points may be called
five degrees in cattle Judging. We
add a sixth. Use the scales and
the Babcock test, and the COW has
been brought to a sure cattle judge
ment. Any COW that will verify
the six points will prove to be a
oho 1oo hoo-