34 GuENON ON Milch Cows. 



" To show how breeding for a purpose through many generations may 

 ultimately change qualities, let us compare the Short-Horns with the Dutch 

 or Holsteins. The early Short-Horns, or the Teeswater breed, as it was 

 called, was of Dutch origin, or was certainly formed by crossing the native 

 cattle of England with stock imported from Holland. This breed was 

 originally considered remarkable for its milking qualities. 



" The Dutch breed, bred for generations for the especial purpose of milk, 

 is to-daj^ noted for large milkers, and among the cows may be found ex- 

 traordinarily developed escutcheons. 



" The following extract, from a translation from the French of Magne 

 on milk cows, is apropos^ as showing the difference between characteristics 

 of breeds and qualities of the animals : 



"A long, fine head, narrow towards the horns, and a slender chest are given by most 

 writers as characteristics of a good milk cow. Now, iu Flemish, Danish, Dutch, and 

 Brittany cows the fineness of head and chest is a characteristic of theso racas. and not 

 the indication of particularly developed milking qualities, being met with alike in the 

 good and l)ad milkers of those races ; whilst in some of the Swiss breeds, and especially 

 in those of St. Gcrvais, nearly all the cows, whether good or indifferent, possess a large 

 head and heavy chest. The farmers of Ariege, while showing us some remarkably 

 good cows, drew our attention to their strength of chest, amisleness of the dewlap, and 

 the volume of the head; these characteristics of rac9 thej'' mistake for qualities, observ- 

 ing them in their best cows. On the other hand, it is to be remarked that cows with 

 fine heads are often inferior milkers. If fineness of head were a true proof of mam- 

 millary activity, would not the cows of the Durham breed be amongst the best chxiry 

 animals in the Avorld? This characteristic cannot, therefore, be considered absolutely 

 apprecial)le, as much depends on the race to which a cowmay belong. It is indicative 

 of milk only, because it is a remarkable jjoint in those races whicih have produced 

 milk C!)ws. Thus a characteristic of race has been mistaken for a sign of jjarticular 

 qualities." 



•' If, then, we should regard the escutcheon, as well as a fine heaa, one 

 of the characteristics common in the Short-llorn, it is not necessary to 

 consider it as an indication of any pailicularly developed quality Although 

 probably the best milkers would have this sign, yet It might be regarded 

 as a latent sign of milking qualities which had been bred <iut by disuse. 

 The only fair way to judge of the value of the escutcheon in determining 

 milking qualities, is to consider its influence in the different breeds sepa- 

 rately, not comparing one breed with another. In judging grade cows, 

 characteristics and blood must have a certain influence on the judgment. 

 The general type of the animal must be considered. 



" In the Ayrshire cow, we must regard the escutcheon, not as a special 

 characteristic of the breed, but as one of the signs denoting quality. 



"If the time should come when it has become so laniversal a sign of 

 quality as to be considered a characteristic of the breed, then we shall have 

 approached much nearer perfection than at present. 



"Admitting that the escutcheon theory is a failure, or at least that it has 

 failed as a test-inaik of milk, have we any other mark or series of marks 

 that have invariably given better results ? 



" Magne says, that iu Flanders, a cow is considered a good milker, ' es- 

 pecially when towards the middle of the spine the apophyses (or projec- 

 tions) arc separated or scattered so as to leave a space between of about 

 two finger-breadths,' for the reason that, when the spine is thus formed, 

 the haunches are better spread, and the thighs and croup larger. The 

 other members of the body arc also better developed, the basin is ampler, 

 and the organs placed in this cavity, as well as the udder, are more volum- 

 inous. 



" Now, would our dairymen consider this a more certain indication of 

 milk, than a good escutcheon ? 



" Without regarding the escutcheon as an infallible sign of quality and 



