1856.] Uoio to Choose a Good Jlilch Cow. 



569 



33nm tn (0ljnii5r e c(3nn& 3Hilrji €nm. 



We copy the following remarks on the points indicative of a good 

 milch cow, from the supplement to a recent English edition of Prof. 

 Magne's Treatise on Milch Cows, by John Haxton. They are 

 stated with great clearness and judgment, although, perhaps, in a 

 very few cases, undue prominence may be given to some particulars: 



" The points to be attended to in judging a good milch cow, are 

 by universal consent, considered to be, shape and size of the animal, 

 both as a whole and in detail ; texture of the skin and hair ; devel- 

 opment of the lactiferous parts ; temperament or habit of body and 

 disposition; and finally, strength or endurance of constitution. A 

 maximum development of these points marks out a first class cow 

 of the breed to which she belongs; but the milking properties difier 

 in endless variety, not merely as these points are prominent or the 

 reverse, but also in proportion to the circumstances of climate, soil 

 and treatment. The ecusson test of M. GrUENON is a new element in 

 the question ; and when fully established, and better understood, 

 will probably occupy the first rank among the external signs, which 

 indicate the natural milking properties of cows ; but as yet it is 

 rarely recognized in Britain. How far M. Guenon's observations 

 have been borne out, will be discussed hereafter ; meantime, we 

 shall direct the reader's attention to those points which experience 

 has proved to possess a marked influence on the milking properties 

 of cows. 



Shape. — Whatever may be the breed to which a cow belongs, there 

 are certain points of configuration which are considered essential 

 as regards her milking properties. There may be, and are frequent- 

 ly, great discrepancies between the one and the other; but still, gen- 

 erally speaking, the rule holds good that, all things being alike, the 

 cow which approaches nearest to a certain standard will be the best 

 milker. The head must be rather lengthy, especially from the eye 

 to the point of the nose ; the nose and muzzle should be cleanly cut, 

 and free from thick skin or fleshy lumps; the cheek bones thin, and 

 in like manner devoid of thick skin or flesh ; (not thick chopped;) 

 eye prominent, of a placid and benignant expression, with little of 

 the white exposed to view. If horned, the horns should taper grad- 

 ually to a point, and have a clean surface, free from rugosities ; the 

 breed will determine the shape and set of the horns. 



