Selecting Milk Cows. 77 



duced digestive power and less bodily vigor. So the wedge 

 shape is not suitable for vigor and activity, and endurance. 

 Still, the wedge-shaped cow is suitable for cheese, or bulk 

 of milk. 



The cow for Butter need not have large hind quarters, 

 as the quantity of butter depends upon the quality of milk 

 rather than its quantity. For butter, however, in cows of 

 any form, breed, or size, the cow should be good natured, 

 and have a mellow and rather oily skin, with fine soft hair, 

 and gentleness of disposition ; the latter being indicated by 

 a pleasant countenance, of mild expression, the expression 

 of the eyes being mild, as a leading feature.* 



For general domestic or family use, we would not choose 

 a narrow-formed, long-faced cow, as such are not usually 

 good tempered ; while they are frequently flat-sided, with 

 weak muscles, and loose jointed, with little vigor, not being 

 economical to keep. The form of cow — or steer — for 

 vigor, thrift, and economical keeping, is a wide, open- 

 faced, round-bodied, low-standing animal. The wide face 

 should be set off by full-sized brightish eyes, indicating 

 easy training. And the form of the body usually corre- 

 sponds with a wide face, the thick-set roundish form being 

 the most economical in keeping up its temperature, while 

 affording the greatest extent of surface for meat cuts. At 

 the same time, thick-set, round-bodied cows are more mus- 

 cular, and active, and vigorous, than deep, flat-sided or 

 wedge-shaped cows of equal weight or size, whatever their 

 breed may be. 



A dragging gait, in any form or breed of cow, indicates 

 weak muscles and loose joints, while strong muscles and 

 active vigor are certainly necessary to admit of good digest- 



*The following rules In selecting cows may be relied upon : When the teats 

 taper in a pointed form, tlie teat-cliannels and outlets are small ; and tie flow 

 of milk will be slow and the cow hard to milk. But when the teats are blunt, 

 or a little flattened at the ends, the milk channels and outlets are large, and 

 the cow can be milked with ease and rapidity. 



