THE IDEAL DAIRY COW.

Te Aroha News, Volume XI, Issue 1714, 13 February 1895, Page 2

THE IDEAL DAIRY COW.

At a Canadian meeting, Mr Yuill gave a discourse on the points of a dairy cow, using as an-illustration the cut of an Ayrshire cow, explaining that the points ? described would : suit a model dairy cow of r any.breed. The face 'should be lengthy,' but not toe long ;, the eyes wide prominent and bright; the face dished between the eyes, and curved between the horns, - which should be medium strong, but not cobrse.'" It is a matter of taste how they were set on ; in Ayrshires the fashion was,to have them up and out> The neck should be long and tapering, and a little lower than the back, and thin; shoulders, too, should be thin. The should be straight, with the ribs well sprung, and no hollow behind the shoulders,'and the three last ribs inclined back. The ribs and I the joints on the backbone should far apart. She should be long over the kidney and in the[ quarters, with the tail—which: 'should be long and tapering— set rather high on her back. J 1 , er ou ghfc~to he well forward and back, and cover as much ,of the •body as possible' (the four quarters being as evenly distributed as possible, and thick through), and when milked out should be.-quite small. The thigh should be thin, and the■ long-shaped one .blrnog the best. He preferred teats to be three inches, amTthb hind ones to e wo and one-half inches long, and »w: -4 fine on t flat o ’ and v flank well down, with . eivo , ID .° well developed, were E!tT i P ° lnte » and the milk vein S b k aad defined, runnmg to both sides of the udder, and of-the body and as w far forward as possible. Width of # should L reqU n ed ’ bufc ihe brisket no dpwla Sm^rvL ’ ar| d there should be mero-e inL) l 0 shoulder ought to nostrils c i° v? ? ec k ; the mouth and should , ° u ld be litirge ; and the skin S ld b0 f yellow ami not too thin, SsW b T&* btiir. A larg he inS b i fc tbm > is advisable, and he inside should be yeUow.