FARM DAIRYING 



form of the typical dairy cow to be a result of the 

 performance at the milk pail through many past 

 generations. One has followed the other as 

 surely as the fruit follows the blossom. 



By selection, breeding, and management, the cow 

 with naturally a small paunch, diminutive udder, 

 and ability to give milk for only a short time to 

 nourish her young, has been developed into an 

 animal with big girth, enormous udder, and ability 

 to give a good flow of milk almost continuously. 

 Such is the achievement of man in the animal 

 kingdom. What then must we look for in a prof- 

 itable dairy cow — points common to all breeds? 



Beginning at the nose, we like the nostrils to 

 be large to admit plenty of air to the lungs, so as 

 to keep the blood pure and the cow healthy. The 

 mouth should be large, and the lips firm but elastic. 

 A large mouth is said to indicate a large appetite. 

 Whether this is limited to cow-kind and does not 

 extend to mankind, I know not, but I do know we 

 seek cows with good keen appetites; for, if they 

 do their duty, the more food, the more milk. 



From the muzzle up to the eyes should be clean 

 cut and not too heavy. The eyes should be large 

 and bright. They indicate the nervous constitu- 

 tion of the animal, and a cow to be a good milker 

 should have strong nerves. 



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