THE DAIRY COW.

Dominion, Volume 4, Issue 1134, 23 May 1911, Page 8

THE DAIRY COW.

JUDGING MILKING POWER ON .■■TARM. In New Zealand, it is said, there are disciples of Gue'non who regard the Frenchman's remarkable escutcheon method of judging a cow as a practical guide to milking quality. ■ 2Jr. 'H. A', lieid, of the Department of Agriculture's 6taff at the Wallaceville Laboratory, says •that the several-French systems of attaining the samo. object are largely in . the theoretical stage, but he gives to Hhe Trench investigators of dairy stock the credit of having given more knowledge to tho work! on this important, problem than the people ( of'• any other race or time. "Not only Gnenon, with his remarkable escutcheon /theory," -.ho adds, "but several other observers, have evolved systems of determining a cow's 'milking-pbwer oh external signs and indications which the ordinary farmer may acquire and apply. Several, countries, such as tho Channel Islands, Holland, and Britain, have evolved races of milking6tock which are world-famous, but in none of these countries has the knowledge : of judging tho dairy finalities of cattlo passed beyond tlie simple rules of determining, type which are obvious to the' intelligent student." '■• Mr.. Reid considers, the work of the French of so much interest to our milk producers, especially their sound reasoning, in regard to tho milk veins and the fountain, that he has translated a treatise on this subject by a noted Trench veterinarian. The author is Etnile Thierry. Extracts from tho translation are given below. ■ ,■ "I shall endeavour to describe the characters which should bo possessed by every good dairy cow irrespective of any particular ."breed. . If possible it is first of all necessary - to assure, oue's-solf of tho pedigree, good milking-qualities being hereditary. The dairy cow should be in moderate condition, .neither too fat ■nor too lean, tine in tho bone, with ivolli'ormed short legs, and ample girth round the chest. -The latter point may often bo masked on account of the voluminous abdomen. The shoulder straight, short, appearing well detached from tho chestwall, and with good muscular- development. Croup broad and long, indicating-well-devcloped pelvis, and leaving a separation- of the thighs sufficient to easily allow room ■ for tho milk-vessel. The tail, more or less long according to breed, . should be slender. The head also should be fine, and move freely; the horns glossy and smooth; the cars laf-gp, all , but hairless, and the interior aspect waxy. The skin should be yielding and easiiv lifted from the subcutaneous tissue; although as a rule thin, ouo often'finds it more or . less thick, but invariably, flexible. A gentlo expression, the 'eye alert, and a docile and quiet disposition, are excellent characteristics. Nervous,

touchy, and irritable beasts are to bo re jt'ctctl in spito of their other qualities for they retain their milk or arc difficult to milk, 'anil sometimes are dangerous Cows termed "taurclieres" or "nympho maniacs" arc the worst dairy animals A good cow is sound, aiul cats well. Tin state of health is indicated by the np petite, regular rumination, muffle sot' and moist, the pink colour of th-a visibli mucous membranes, the- coat glossy bright, and slightly greasy. I'iiiching th vertebral column behind the shoulder causes the animal to give way somewhat Respiration is regular and slow (fiiteei to eighteen movements to the minute); n discharge comes from the nostrils, am there is no cough. The gait is easy. "The udder should be ariiplo and pre ject well between the thighs, extnidin: beyond the front and back profile of th leg, and prolonged as far as possibl under the abdomen. The skin is smooth easy to fold or double, slightly adheren fn the subcutaneous tissue, covered wit! fine silky hairs of a saffron colour, sof and slightly greasy to the touch. Th . teats are (if medium size, and form square. To the touch the good teat i spongy; on pressing lightly with the fn gcrs one feels the mammary granuli tions, supple, elastic, and numerous. 'I'll udder examined before or after milkin vields different sensations.- Before, it i rather firm, distended, and resistnnl after, it is less voluminous, soft, an flaccid. Well-formed udders are syn metrical and pleasing to the eye "