THE AGRICULTURAL JOURNAL. 



Rump. — Long and wide, 2. 



Tail. — Long, fine, with a good switch, 1. 



Tliighs. — Long and lean, no beefiness, 

 thin flanks, 3. 



Legs. — Straight, rather short, wide 

 apart, giving open twist, and not too large 

 or coarse, 3. 



Fore Udder. — Full, broad, and extend- 

 ing well forward, not fleshy, 8. 



Hind Udder. — Full, broad, and at- 

 tached, high, not fleshy, 8. 



Teats. - Of good size and form, evenly 

 placed, 5. 



Milk Veins. —Upon the udder and in 

 front of it, prominent, large, and tortuous, 

 leading to large, open milk wells, 5. 



Notes. — In scoring or marking give to 

 each part the number of points which it 

 appears to deserve on the scale given ; 

 use fractions of one-fourth, if necessary. 

 Thus, if the forehead is broad, full, and 

 satisfactory, mark 2 ; if neck is short, 

 thick, beefy, mark ^ or ^, or perhaps ; 

 if fore udder is deficient or defective, 

 mark 6, 4. or 2, as the case may be. A 

 good cow closely criticised and scored 

 should have a total of 80 points or more. 



Best Breed for Butter and Milk. 



To the question which is the best breed 

 for butter and milk, there are people who 

 can give direct and unequivocal answers, 

 but the trouble is they do not agree. One 

 says Jersey, another the Holstein, a third 

 the Guernsey, and others will name the 

 Shorthorn, Red Poll, Ayrshire, and last, 

 but not least, the cattle known as the 

 South Coast breed. These men are, as a 

 rule, of equal credibility, and presumably 

 of equal intelligence and information ; 

 but this information runs in different 

 directions wi^h the different individuals. 

 The man who recommends one breed to 

 the exclusion of others is usually more 

 or less ignorant of the others, or is pre- 

 judiced against them. 



If there is any best breed for both 

 butter and milk, we do not know which 

 it is. The impartial and most authentic 

 records seem to show that the Holsteins 

 produce milk more cheaply than the 

 others, and that Jerseys and Guernseys 

 produce butter at less cost for feed ; but 

 it is within the observation of every man 

 that the best cows in almost any breed 

 are infinitely better than the poorest in 

 other breeds. 



The advice given by men in whom we 

 usually have the most confidence is that a 

 man should adopt such one of the dairy 

 breeds as he most inclines to, for the 

 reason that it is human nature to be most 

 friendly and considerate to those animals 

 that fill our eyes with greatest satisfac- 

 tion ; and unless a man can put himself 

 in complete rapport with his stock, it will 

 not do its best. There is quite as much 

 room for choice within any breed as 

 there is between breeds, and hence it is 

 not enough to adopt a particular breed. 

 Be sure and get animals of a distinctive 

 dairy form and temperament ; see that 

 they have the incurving thigh, the high 

 arching flank, the rising pelvic arch, the 

 clear eye, and a general make-up that 

 denotes high courage and endurance. 



In almost any herd of cattle may be 

 found two distinct types of cows — one a 

 beef type ; and you may know her by 

 her close, compact form, thick shoulders 

 and neck, thick meaty thigh, close, well- 

 sprung ribs, straight, smooth back, placid 

 disposition. This is a beef cow no matter 

 what her breeding may be. You might 

 as well try to make a successful racehorse 

 of a Norman as expect a good dairy cow 

 made up as described. The butcher is 

 looking for that type. Let him have it. 



The other type is almost exactly the 

 opposite in conformation from the one 

 above described. You will find her with 

 thin, sharp shoulders, thin neck, and 

 dropping a little at the shoulders, with 

 thin, flat thighs, well apart, to make room 

 for her udder, with broad long hips, with 

 strong back and pelvic arch, angular 

 shoulders, and plenty of chest capacity 

 for lungs and digestion. She should 

 have a clear expression of the eye and 

 muscles like a racehorse. As you pass 

 your hand along her back it presents a 

 rough surface. Above all the dairy cow 

 should be deep through the flank, with a 

 square udder, running well forward on 

 her belly, and well up behind between 

 the thighs, with teats of good length and 

 squarely placed, with long tortuous or 

 ramifying milk veins terminating for- 

 ward with large apertures. In the flank 

 just above the udder is what is known as 

 the milk gland, which is easily found in 

 a good cow. In the opinion of the best 

 judges this gland is always well developed 

 in a good cow. 



