CHOOSING THE MILKING COW.
A very .different xlass of animal is needed for a fnilker than for a beef-maker, nor does it. answer to go too far'in the direction of what, is known as fleshiness-as far as heavy, flesh goes—in selecting your cow of average or, indeed, any .breed for milking '•■ The cow witMhe following points, howevor, rarely faMsMo give satisfaction:—A slender head; correspondingly slender neck: light shoulders; high chine; well ': bowed deep ribs; wide loin; wide hips; high rumps '■ squarely hung, non-floshy udder of good size!' not too short, thick teats; and a soft hide to cover the whole—a - hido pleasant to tho touch;, this latter is especially indicative of general health, and without it there is poor Chance of a profitable cow. °i c L COWS „ aro , a m >stake. After her fourth or fifth calf she "goes off" rapidly. She gives loss mi Ik, or, at least, poorer quality of ™! V an , d up the flow but indifferently. With all this "going off" she eats a deal more food - tnan a young, one with her first calf.—"Rural World."
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Dominion, Volume 2, Issue 478, 10 April 1909, Page 3
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181CHOOSING THE MILKING COW. Dominion, Volume 2, Issue 478, 10 April 1909, Page 3
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