THe JOURNAL 



OF 



Ylie department of Mgricufture 



NHW YO 



VICTORIA 



Vol. IX. Part 9. 11th September, 1911. 



THE " ES(Jl TCHEU.N •' : A GUIDE TO MILKING MERIT. 



/. S. McFadzcan, Scf/h'/ Dairy Snfcr-mor. 



In puicliasing dairy stock the value of each animal must, under present 

 conditions, be based largely on its appearance. Without the characteristic 

 that is known as dairy type, a well-bred bull or cow will not attract much 

 attention from buyers; and, even if certified to have a good milking pedi- 

 gree, this must lie supp<jrted by a somewhat typical dairy api)earance, or 

 the animal will not find ready sale. 



Almost every dairy farmer has some knowledge of what constitutes 

 dairy type; and he will discern milking quality in stock with more or less 

 certainty, according to his experience and natural aptitude. A preference 

 may be shown for one breed or colour more than another; but certain lines 

 of conformation are accepted by all as indicative of dairy quality. This 

 has resulted from the experience of generations of stockmen ; and, in the 

 main, these dairy points are so well defined that a good judge of a dairy 

 cow in one breed will make a very close e.stimate of the value of those of 

 other breeds merely by comparison, and without any actual experience of 

 them. 



Where dairy farmers vary is in their estimates c»f the .several points of 

 excellence that go to make up the perfect tyi>e of cow ; each being accorded 

 .1 valuta \arying with in<lividual fancy, or by rea.son of ex})erience with 

 annuals weak or strong in certain feature.s. Few cows are found to (^lo.sely 

 approximate to perfection in dairy type ; Init those of that quality po.s.sess a 

 certain symmetry of form which at once distinguishes them from the average 

 animal, and appeals to the eye of almost any one interested in cattle. 

 Cows such as these will seldom prove indifferent milkers ; and, as they 

 are but infrecjuently met with, and les.'i often changi hands, they call for 

 very little study by the dairv farmer, liut it i.s with medium and inferior 

 milking st<Kk that difficulty is fouml in arriving at the value from appear- 

 ance ; and, as it is with such that most people have to de.1l, any {x>iiit 

 that has special Ivaring on milking i|uality mu*;! Im "t more than «irdinary 

 interest to buyers. 



1 1 '2-24 V 



