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her. The draining of nutritive juices by milk- 

 ing mud, with very few exceptions, keep the 

 milch-cow down: and the fame obfervation 

 will hold good refpecting the quick-feeding 

 or fail-fattening cow, which will always be 

 found to be fcanty of milk. 



The features of good milch-cows, and of 

 thofe for fattening, are nearly the fame. A 

 cow for milking ought to have a fmall head, 

 a thin hide, fine chaps, a fmall tail, the thighs 

 thin, and of fmall bone. Her paps mould 

 hang fquare ; the udder mould be round, and 

 not flefhy; her milk-vein very ftrong. The 

 vein called the milk-vein runs upwards from 

 the udder towards the huck. There are cows 

 of a different defcription, which yet are good 

 milkers: but the above fort will be found of 

 moft general ufe. Some very ill-fhaped cows 

 give a large quantity of milk -, but, for the moft 

 part, they have a fmall tail and thin chaps. 



The cow with a difpofition to fatten faft dif- 

 fers from the milch- cow by the milk-vein 

 being much fmaller, and the udder appearing 

 lefs, and of courfe containing lefs milk: her 

 hide, if thick and mellow, is a fign of her thriv- 

 ing; and what is termed a thin or paper hide 

 covers generally a poor animal and a bad 

 thriver. SEC- 



