BREEDS OF CATTLE. 



189 



Increasing 

 Production. 



Selecting a 

 Milch Cow. 



These animals have excellent digestive organs, and 

 can make the best use of food. A delicate feeding 

 cow is not a profitable animal. 



While the quantity of milk can be increased In- 

 judicious feeding, the butter fat will remain in 

 about the same proportion, but the flavor and color 

 of the milk is changed materially by certain foods. 

 Pumpkins fed in fall will give a rich tint to the butter. 



When cows are exposed to cold weather the Effect of Cold, 

 butter will be white in color, even though the food 

 is of the best. Milch cows should be kept housed 

 in the winter in a stable with the temperature at 

 about sixty degrees, milked at regular hours, and 

 by the same person. 



In the selection of a milch cow, consider the 

 following points: First, the "wedge shape" of the 

 animal; a head fine and long; neck thin; large 

 square udder, not fleshy; barrel deep and round. 

 There are other signs, but all of them fail in some 

 animals, since the ancestors have much to do in 

 stamping the off spring. There are other things to 

 consider in developing a milker. One is to have 

 the heifer come in at two years of age and milk for 

 at least one year. 



The most popular dairy cow in Scotland is the 

 "Ayrshire." See III. gj. The Ayrshire has the 

 typical wedge-shape of the dairy animal. The 

 horns have an upward curve, the shoulders are thin, 

 and the loins broad. The prevailing color is a red- 

 dish brown and white. The udder is large, and the 

 cows are particularly hardy. After milking for a 

 number of years, Ayrshires can be fattened better 

 than any of the other dairy breeds. 



For a fancy cow, and for making "gilt edge" 

 butter, the Jersey or Guernsey (see III. q8) stand at 

 the head. While the Jersey does not give as large 



Popular Dairy 

 Cows. 



Fancy Butter 

 Cow. 



