CHAPTER II. 



HOW TO CHOOSE A GOOD COW. 



Having, in the first chapter, expatiated on the pecu- 

 Har fitness of the Guernsey and Jersey Cows for the 

 purposes of milking and breeding, it follows that I 

 should now give such instructions to purchasers as may 

 enable them to choose a good, serviceable animal. 



Commencinof with the s^eneral confioruration, it is 

 necessary to observe that, as the cow under considera- 

 tion is a high-bred animal, very nearly the same general 

 characteristics should be observed as exist in a well-bred 

 horse. 



The head should be small, slender, and lengthy from 



the eye to the nose ; the horns thin and open, not 



cramped, or, as it is frequently expressed, too curly; 



the eye full, but not too prominent, the latter quality 



indicating an excitability and consequent restlessness 



of disposition that is not favorable to the production of 



milk ; the ear lengthy and broad, and well fringed with 



hair, which protects it from the annoyance of flies and 



indicates a strong constitution. A broad muzzle should 



be avoided, as showing a tendency to fat. The neck 



should be long, flat and narrow, with a tendency to rise 



at the withers, and breadth behind the arm to allow of 

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