42 DOMESTIC ANIMALS. [CnAP. I. 



njifive stock of the country. Two families of cows — one owned by Colonel 

 Jaques, of Ten Hills Farm, near Charlcstown, Mass., and one owned by 

 Major John Jones, of Wheatland Farm, near Middletown, Del. — were called 

 native breed, yet were the most remarkable butter-makers we have ever seen. 

 "VVc liave seen Col. Jaques produce good butter in throe minutes, by simply 

 stirring the cream in a bowl. If we were about selecting a milch cow, we 

 would endeavor to get one out of such a herd of good milkers ; one with a 

 soft, velvety-feeling skin, slim neck, fine legs, broad stern, with what is 

 called a large escutcheon — that is, the hair of the stern jjointing inward ; a 

 large udder, slim teats, and large veins, commonly called milk veins, on the 

 belly. Above all things, select your cow of a gentle, pleasant countenance, 

 because a first-rate milker may be so vicious as to be worthless. Do not look 

 for flesh, as the best cows are seldom fat ; their hip-bones arc often very 

 prominent, and they have the appearance of being low in flesh. A beefy 

 cow is seldom a good milker. 



The next thing is, what is a good milker? Tliat is, how much milk must 

 she yield per day ? A cow that will average 5 quarts of milk a day through 

 the year, making 1,825 quarts, is an extraordinary good cow. One that will 

 yield 5 quarts a day for 10 months is a good cow, and one that will average 

 4 quarts during that time is more than an average quality. That would 

 make 1,200 quarts a year, which, at three cents a quart, is $36. We believe 

 the Orange County milk dairies average about $iO per cow, and the quality 

 of the cows is considerably above the average of the country. 



It is as imporjiant to keep a cow good as it is to get her good. This can 

 never be done by a careless, lazy milker. Always milk your cow quick and 

 perfectly clean, and never try to counteract nature by taking away her calf. 

 Let it suck, and don't be afraid " it will butt her to death." It will distend 

 the udder, and make room for the secretion of milk. Be gentle with your 

 cow, and you will have a gentle cow. Select well, feed well, house well, 

 milk well, and your cow will yield well. 



4:2. The Different Breeds of fowsi — We advise you to examine, in this 

 connection, the difl'erent breeds of cows, so that the general appearance, so 

 far as outline of form is concerned, may be very well understood. Good 

 and full descriptions may be found in a standard work upon " Milch Cows 

 and Dairy Fai-ming," edited by Charles L. Flint, secretary of the Massachu- 

 setts State Board of Agrisulture, and we give a few short extracts from that 

 work, upon each breed, as follows : 



43. Ayrshire Cows Described! — "Tlie Ayrshires are justly celebrated 

 throughout Great Britain and this country for their excellent dairy qualities. 

 Tiiough the most recent in their origin, they are pretty distinct from the 

 otlier Scotch and English races. In color, the pure Ayrshires are generally 

 red and white, spotted or mottled — not roan, like many of the short-horns, 

 but often presenting a bright contrast of colors. They are sometimes, 

 though rarely, nearly or quite all red, and sometimes black and white ; but 

 the favorite color is red and white brightly contrasted, and by some, straw- 



