SELECTING MILK COWS.

Globe, Volume XXIII, Issue 2143, 7 January 1881, Page 3

SELECTING MILK COWS.

Tho wedge-shaped cow is frequently recommended os the best for milk ; and if mere bulk of milk be the object, this form is adapted to a large yield. Wedge-shaped cows may be good cheese cows ; but as this is not a well-balanced form, the cows are likely to bo inactive, and the quality of their milk thin. Cows that are wedge-shaped, have, as a rule, according to the law of compensation, lost as mnch size in their fore quarters as they have gained in their hind quarters; hence, while large hind quarters provide for a large supply of blood in the vicinity of the udder, the accompanying small fore-quarters indicate reduced digestive power and less bodily vigor. So the wedge-shape is not suitable for vigor and activity, and endurance. Still, the wedge-shaped cow is suitable for cheese, or bulk of milk. Tho cow for butter need not have large hind quarters, as the quantity of butter depends upon the quality of milk rather than its quantity. For butter, however, in cows of any form, breed, or size, the cow should be good natnred, and have a mellow and rather oily skin, with fine soft hair, and gentleness of disposition ; the latter being indicated by a pleasant countenance, of mild expression, the expression of the eyes being mild, as a leading features. For general domestic or family use, we would not choose a narrow-formed, longfaced cow, as such are not usually good tempered ; while they are frequently flat-sided, with weak muscles, and loose jointed, with little vigor, not being economical to keep. The form of cow—or steer—for vigor, thrift, and economical keeping, is a wide, open-faced, round-bodied, low-standing animal. The wide face should be set off by full-sized brightisb eyes, indicating easy training. And the form of the body usually corresponds with a wide face, the thick-set roundish form being the most economical in keeping np its temperature, while affording the greatest extent of surface for meat cuts. At the same time, thick set, round-bodied cows are more muscular and active and vigorous than deep, flat-sided or wedge-shaped cows of equal weight or size, whatever their breed may be. A dragging gait, in any form or breed of oow, indicates weak muscles and loose joints, while strong muscles and active vigor are certainly necessary to admit of good digestive power; for without strong digestive ability no cow—or steer—can be thrifty or easy to keep. Two very essential points in a cow are, therefore, an easy, clean stepping gait, and a large barrel or body. Undoubtedly, gentle and kind treatment has much influence in establishing good temper—the opposite treatment causing bad temper ; but whatever its origin, it is of the first importance that a cow —or steer—have, as a most important indication of character, a pleasant, comfortable expression of countenance ; the pleasant expression indicating good temper, while the comfortable phase of expression indicates a thrifty habit of body and strong digestive power, showing that such a cow will “pay well for the keeping.” If any particular breed or family of cows has long been trained to the pail, such training should have developed milk-yielding capacity to a considerable extent, and probably in quantity, according to size, as a rule. But beyond adaptation in growth, which comes from training, breed, per _ se, has no particular influence on the capacity to yield milk.

In selecting cows for milking, tho free, easy step, the pleasant and comfortable expression of countenance, and the round, capacious, form of body, are far more im portant than the line of descent or family history. In choosing a cow—or heifer —the yield mark, which is formed by yield itself, indicates an extent of yield according to the size of tho mark, without regard to any particular form of this index of yield ; tho udder, though sometimes much hidden, corresponding in size with the yield mark, which latter is now known to indicate tho maximum yield in nine-tenths of all milk cows. —“ Cattle Problems Explained,”