SELECTING A DAIRY HERD. .?1 



SELECTING A DAIRY HERD. 



The principal dairy breeds are liolstein, Guernsey, Ayrshire, Jersey, Brown 

 Swiss, Dutch Belted, Devon, Polled Durham, Red Polled, etc. 



There are several other dairy breeds, such as the French Canadian, Kerry and 

 Sussex, etc., but these are rather scarce at present. 



In buying dairy cattle we have a different standard to go by than in selecting 

 a beef animal. 



A dairy cow is a machine that turns feed into milk and cream. So we must 

 look for one that will convert the greatest quantity of feed into the most milk and 

 . cream. The type of dairy cow we want is a cow weighing about 1,000 pounds. She 

 must have a lean head and neck. Her eyes should be clear and large, indicating 

 health and temperament. Her body should be narrow over the shoulders, and broad 

 at the hip and rump. She should have a large chest, indicating vitality. Her 

 pouch or belly should be large, showing that she is able to consume a large amount 

 of rough feed. 



She should have a set of large, branching milk veins leading to a well devel- 

 oped udder on which are placed four good sized teats. 



She should carry very little flesh. 



Before introducing any new cows into the stable have them tuberculin tested, 

 to avoid introducing tuberculosis into the herd. Be on the lookout for any 

 discharge which might be due to abortion, as this is another disease you must 

 • watch. 



DAIRY COW SCALING POINTS. 



Head. — Comparatively long from eyes to base of horns ; decidedly feminine 



in appearance 2 



FoREHE.\D. — Broad between the eyes and well dished 2 



Face. — Outlines fine, especially imder the eyes, showing facial veins. Length 



medium, with broad muzzle ■ 2 



Ears. — Of medium size, thin and finely shaped, covered with soft hair 1 



Eyes. — Moderately full, large and mild 2 



Horns. — Set comparatively narrow at base, fine, oval, well bent, inclining top 



line slightly curving, of good length, moderately thin, excellent in bearing.. 4 



Shoulders. — Fine and even from top, lower than hips and moderately deep... 3 



Chest. — Low, deep, and broad 6 



Chin. — Straight, broadly developed and open S 



Barrel. — Well rounded with large abdomen 5 



Loin and Hip. — Broad, full, long and level 5 



Rump. — High, broad and level, with roomy pelvis 4 



THL'RL.^High, with great width 4 



Quarters. — Long, straight behind, room in the twist, wide and full at sides.... 4 



Flanks. — Fairly deep and full 2 



Legs. — Short, clean, tapering, with strong arm, in position firm, wide apart ; 



foot of medium size, round, solid and deep S 



Tail. — Reaching to hocks or below, large at setting, tapering finely to a full 



switch 2 



Hair and Handling. — Fine, soft and mellow, skin of moderate thickness, secre- 

 tions oily and of rich brown or yellow color 10 



Mammary Veins. — Large, long, crooked, branched with extension entering 



large orifices or milk wells 10 



Udder. — Capacious, flexible, well developed, both in front and rear; teats well 



formed, wide apart, and of convenient size 12 



Escutcheon. — 8 



Total 100 



