294 THE DAIRY. 



ings and implements necessary to the complete and perfect 

 management of the dairy. 4. Skill, and the utmost cleanliness 

 and attention on the part of those persons, (whether proprie- 

 tors or hired for the purpose,) to whom the husiness may be 

 confided. 



As regards the animal best adapted to the purposes of the 

 dairy, a great diversity of opinion prevails among gentlemen 

 most deeply interested in the subject. Some hold the short- 

 horns, which certainly possess many excellent points, in the 

 highest esteem; while others, equally competent to come to 

 correct conclusions, give a decided preference to long-horns. 

 The fact is, there are good and bad milkers to be found among 

 all breeds of cattle and this difference is owing to a great 

 variety of causes. It is of great importance to know the 

 temper of a cow it may appear as a trifling matter at first 

 view, yet, from our experience, we regard it as one of great 

 importance. A cow of kindly disposition, gives but little trouble 

 in her management parts with her milk readily and cheer- 

 fully, and yields a far more abundant supply than one of an 

 unruly disposition. A farmer ought not to keep an unruly 

 animal, it is a source of continual vexation, frequently of loss, 

 beside the tendency of its bad example. 



Upon the form and qualifications of a perfect cow we refer to Mr. YOUATT,* 

 merely observing that, whatever breed may be selected, there is a wide differ- 

 ence between the form of one meant for fattening, and that intended for the 

 dairy.t "Thus, while the former should have all the best points of the ox, as 

 nearly as possible, the milch cow should, on the contrary, have a long thin 

 head, with a brisk but placid eye thin and hollow in the neck narrow in the 

 breast and the point ol the shoulder altogether light in the fore-quarters 

 wide in the loins little dewlap neither too full fleshed along the chine, nor 

 shewing in any part an indication to put on much fat. The udder should 

 especially be large, round and full, with the milk veins protruding, yet thin 

 skinned, but not hanging loose or tending very far behind. The teats should 

 also stand square, all pointing out at equal distances, and of the same size; and 

 although neither very large nor thick towards the udder, yet long and taper- 

 ing to a point. A cow with a large head, a high back-bone, a small udder 

 and teats, and drawn up in the belly, will, beyond all doubt, be found a bad 

 milker." The hide should be thin, the hair fine and soft to the touch, and the 

 tail small. 



The most desirable qualities of a dairy cow are, that she 

 should give an abundant supply of milk, and that of a rich kind 

 that she should be perfectly kind and docile, and readily 

 yield her milk fatten easily. But it would appear from many 

 unsuccessful efforts, that the properties necessary to constitute 

 a good dairy cow, and those necessary to fit one for the sham- 

 bles, in the least time and at the least expense, are very seldom 

 united or combined in the same animal. "Years of useless 



* Author of the popular work on British Cattle, 

 t British Husbandry, p. 397. 



