HOW TO CHOOSE A GOOD MILCH COW. 297 
remarkable for their milking qualities ; for it is certain that 
good milk cows produce others which resemble them. 
It should be our object, then, as far as possible, to obtain 
cows engendered by youngish bulls, whatever be the race to 
which they belong. 
But it is, especially, when selecting stock for the purpose 
of breeding milk cows, that particular care should be taken 
to select individuals belonging to good families. A cow of a 
good milking family, or even breed, may occasionally be an 
excellent milker, and more than this is not wanted when it is 
not meant to breed from her. The same cannot be said when 
breeding is intended, because there would be little chance of 
her transmitting the accidental or exceptional qualities pos- 
sessed by her ; whereas the qualities forming the fixed and 
constant characters of the stock would, almost to a certainty, 
be transmitted to descendants. 
These remarks with regard to breed and parentage, apply 
to the selection of the bull, which, as experience demonstrates, 
acts, like the cow, in transmitting the milking qualities which 
distinguish the breed and stock. 
DIGESTIVE AND RESPIRATORY ORGANS. 
1. Digestive Organs . — These organs have a powerful influence 
on the exercise of all the functions, and particularly on the 
secretion of the milky glands. Where the digestive organs 
are defective, good milk cows are rarely met with. 
A good state of the digestive organs is evinced by the 
following particulars : 
A belly of moderate size, with yielding sides, free from 
tightness ; in aged beasts, the belly is often large, though the 
organs which it contains are in good condition ; 
A large mouth, thick and strong lips ; 
A good appetite, easy and quick digestion ; 
Glossy hair, supple skin, with a kind of unctuous feel. 
Animals possessing these anatomical and physiological 
properties, eat well, drink much, and if they are properly fed, 
and not over-worked, make much blood, and yield large 
quantities of milk. 
2. Respiratory Organs . — The respiratory organs complete the 
system of nutrition. The object of the lungs is to bring the 
substance furnished by the food into contact with the air, and 
make it capable of nourishing; they digest air as the stomach 
digests food. Hence a good form and a healthy condition of 
the organs of the chest are necessary to the production of 
much milk. 
Their ability to fulfil their functions is evinced — when they 
