Sec. 3.] ■ COWS— THE MILK-MIRROR. 40 



In a fat cow, with an inflated udder, the mirror would appear larger 

 than it really is ; while in a lean cow, with a loose and wrinkled udder, it 

 appears smaller. Fat will cover faults; this is a fact to be kept in mind in 

 selecting a cow; because good fatting qualities are not the qualities which 

 the purchaser is desirous of obtaining. 



" These marks, though often seen on many good cows, should be considered 

 as certain only when the veins of the perineum form, under the skin, a kind 

 of not-work, which, without being very apparent, may be felt bj' a pressure 

 on them, wlicn Jhe milk-veins on the belly are well developed, though less 

 knotted and less prominent than in cows of the first class ; in fine, when the 

 udder is well developed, and presents veins which are suthciently numerous, 

 though not vei-y large. 



"There are cases where a knowledge and careful examination of the form 

 and size of the mirror becomes of the greatest importance. It is well known 

 that certain signs or marks of great milkers are developed only as the 

 capacities of tiie animal herself are fidly and completely dovelojied by age. 

 Tlie milk-veins, for instance, are never so large and prominent in heifers and 

 young cows as in old ones, and the same may be said of the udder, and the 

 veins of the udder and jKM'ineuni, al! of which it is of great importance to 

 observe in tlie selection of milch cows. Those signs, then, which in cows 

 arrived at maturity are almost sufficient in themselves to warrant a conclu- 

 sion as to their merits as milkers, are, to a great extent, wanting in younger 

 animals, and altogether in calves, of which there is often doubt whetlier tiicy 

 shall be raised ; and here a knowledge of the form of the mirror is of 

 immense advantage, since it gives, at the outset, and before any expense is 

 incurred, a somewhat reliable means of judging of the future milking 

 capacities of the animal, or, if a male, of the probability of his transmitting 

 milking qualities to his offspring." 



55. What Kind of fows to Buy.— "In buying dairj- stock, the fanner gen- 

 erally finds it for his interest to select young heifers. They give the promise 

 of longer usefulness. But it is often the case that older cows arc selected, 

 with the design of using them for the dairy for a limited period, and then 

 feeding them for the butcher. In cither case, it is advisable, as a rule, to 

 choose animals in low or medium condition. The farmer can not ordinarily 

 aflbrd to buy fat ; it is more properly his business to make it and to have it 

 to sell. Good and well-marked cows, in poor condition, will rapidly gain in 

 all flesh products when removed to better pastures and higher keeping, and 

 they cost less in the original ])urchase." 



50. Ucnrral Conclusions. — Wc have now devnteil all the space that we can 

 afl'ord to the subject of cows. We have given them a largo share of our 

 attention, because we consider them of more importance than any other 

 single branch of our domestic aninuils. They not oidy furnish a great 

 amount of food, in milk, cream, butter, cheese, and meat, when done fur- 

 nishing milk, but they arc the foundation of prosperity in American farming. 

 " A good cow may produce a bad calf," but it is only a may-be — it does not, 



