22 CANADIAN DAIRYING. 



If butter-making be the chief object, select cows 

 which give as large a flow as possible of rich milk, or 

 milk containing a high percentage of fat. For cheese- 

 making and general dairying, quantity of flow is an 

 important factor, as well as richness. 



All dairy cows should have good constitutions or 

 vitality, as indicated by plenty of room in the heart 

 and lung region, oily hair, mellow skin, and easy, 

 regular breathing. Cows hollow behind the elbows 

 are predisposed to lung trouble. 



Good digestion, or power to use food in large 

 quantities, is shown by a large paunch or middle 

 piece, plenty of space between the last rib and hip- 

 bone, large mouth, strong lips, good appetite and a 

 general appearance of contentment. 



Large milking capacity, the most important point 

 in a dairy cow, is not easily determined by outward 

 appearances. In fact, there is no certain indication of 

 this subtle quality. The only way to ascertain this 

 point for ce'rtain is to weigh and test the milk daily 

 or at regular intervals throughout the lactation period. 

 It should, if possible, be weighed and sampled daily. 

 However, there are some points which serve as a 

 guide where there is no opportunity to weigh and 

 test the milk for fat. Nervous power for the trans- 

 formation of food into blood, and for the elaboration 

 of milk, is indicated by a high, broad, dishing fore- 

 head ; bright, prominent eyes ; and a prominent 

 spinal column. A large, well-balanced udder which 

 is not fleshy and shows elastic quality ; udder and 



