SELECTING MILKERS.

Shannon News, 5 December 1924, Page 3

SELECTING MILKERS.

It is a fine sift to have an eye for a good milker. Ail are agreed that up the path of patience to the Babcock tester is the only sure way to pick the winner in the held, but many a farmer'has picked a champion in the saleyard because of his knowledge gained by long practical experience of what indicates the characteristics of a true born milker.

These are some of the points a breeder looks for, points based on the soundest sense, and proved through years of successful dairying:— (1) A clean cut open frame With well defined backbone, because this indicates that the cow has none of the tendency of the beef beast to lay on fat on the back.

(2) A bright eye which shows dairy temperament and absence of that sluggishness associated with beef animals. (3) A wide muzzle, a sign that the cow can easily pick up a large amount of grass per day. (4) Wide nostrils, proof that the cow can take in deep draughts of air for internal heating. (5) Depth through the heart, because a good dairy cow is a great worker and requires ample heart room. (6) A deep, roomy barrel, indicating abundance of storage for the food to be consumed. (7) A level rump, with the hips and pin bones on the same plane. These form the roof from which the udder hangs.'lf straight and wide, the udder has the chance of being straight and wide. If slanting with the rump falling away from the hip bones, there is every reason to. believe the udder will not be properly hung, and the cow is thus lacking in one of the most important points ©f a good milker.