POINTS FOR PURCHASERS OF CATTLE. 579 



peculiai marks, such as a star in the forehead, by taking a piece of 

 tow-line, and cutting it in the size of the star. Warmed pitch is 

 spread on this, and it is stuck fast on the place intended (on the fore- 

 head or other part of the animal, which has been first shaved), left 

 there for four or five days, then removed and the spot washed with 

 smart water, or elixir of vitrol, four times a day wnen well. "When 

 the hair appears again it will be white. 



POINTS FOB PURCHASERS OF CATTLE. 



The intending purchaser of live stock, whether for beef or cows 

 for the dairy, will start out at a great disadvantage unless he knows 

 in advance exactly what he wants. He must be qualified to recog- 

 nize what he wants when he sees it. A few simple rules and the 

 knowledge which he will gather here, will enable his eye 

 and his judgment to guide nim without risk in making such 

 purchases. Almost any person can distinguish, in a general 

 way, between a good cow and a poor one, when there is 

 evidence of care and breeding, on the one hand, or ill-condition of 

 body and blood on the other. But, not every one knows that a good 

 beef cow may be a very poor milker, and vice-versa. It is import- 

 ant, therefore, to know the distinguishing characteristics of each 

 class, as well as the indications of superior excellence in each. 



The Animal for Fattening The prominent features of a 

 good fattening animal are a broad muzzle; eyes bright and full; 

 Horns and neck short and fine ; head fine, clean and well carried. 

 The brisket should be deep and full and the space between the fore- 

 legs wide, to give ample room for lungs ; the back broad, straight 

 and smooth, the body well rounded and the ribs springing well out- 

 ward, barrel-like, from the back. The hips should be straight ; 

 flanks well-filled and low down ; hide soft, velvety and smooth ; the 

 hair thick, soft and fine to the touch; the thighs should be full; the 

 legs short and firmly placed. The loin and rump should be broad 

 and the tail fine. An animal exhibiting these points will not fail to 

 prove profitable. 



How to Select a Good Dairy Cow For the profitable 

 guidance of our readers on this subject, we cannot do better than to 

 embrace here the description of the milch cow, given by Mr. Charles 

 L. Flint, in his work on " Milch Cows and Dairy Farming." He says: 

 " Cows should have a fine, clean and rather small head, tapering toward 

 the muzzle. A cow with a large, coarse head will seldom fatten readily 

 or give a large quantity of milk. The coarse head increases the 

 proportion of weight in the least valuable parts, while it is a sure 

 indication that the whole bony structure is too heavy. The mouth 

 should be large and broad; the eye should be bright and sparkling, 

 but with no indication of wildness rather a mild, feminine look. 



