216 
THE YORKSHIRE COW. 
mutiny in the old ship. Let me tell you, Mr. 
Editor, when you have sailed as many years as 
I have under the same flag, you will learn to 
trim every sail to catch the favoring breezes 
from woman’s smile. Better give them two 
pages than rob them of one. Reviewer. 
---- 
THE YORKSHIRE COW. 
The accompanying cut of a Yorkshire cow, 
from Youatt & Martin’s work on cattle, recently 
published by C. M. Saxton, of New York, is an 
excellent illustration of what we have often en¬ 
deavored to inculcate in our pages, of the great 
advantages to the dairy farmer of a few crosses 
from the male of a milking family of shorthorns, 
on good native milking cows. By adopting this 
principle in breeding, the 
farmer may calculate almost 
to a moral certainty on ob¬ 
taining nine good milkers 
out of every ten heifer calves 
properly reared ; he also gets 
an animal that matures at 
least one year earlier than 
common cattle ; and one, that 
after being dried off, will fat¬ 
ten more readily and profi¬ 
tably than a native. 
Youatt thus describes this 
cow: <; A milch cow good 
for the pail as long as wanted, 
and then quickly got into 
marketable condition, should 
have a long and rather small 
head; a large-headed cow 
will seldom fatten or yield 
much milk. The eye should 
be bright, yet peculiarly pla¬ 
cid and quiet in expression; 
the chaps thin, and the horns small. The neck 
should not be so thin as common opinion has 
given to the milch cow. It may be thin towards 
the head; but it must soon begin to thicken, 
and especially when it approaches the shoulder. 
The dewlap should be small; the breast, if not 
so wide as in some that have an unusual dispo¬ 
sition to fatten, yet very far from being narrow, 
and it should project before the legs; the chine, 
to a certain degree fleshy, and even inclining 
to fullness; the girth behind the shoulder should 
be deeper than it is usually found in the short¬ 
horn ; the ribs should spread out wide, so as to 
give as round a form as possible to the carcass, 
and each should project further than the pre¬ 
ceding one to the very loins, giving, if after all 
the milch cow must be a little wider below than 
above, yet as much breadth as can possibly be 
afforded to the more valuable parts. She should 
be well formed across the hips and on the rump, 
and with greater length there than the milker 
generally possesses, or if a little too short, not 
heavy. If she stands a little long on the legs, 
it must not be too long. The thighs somewhat 
thin, with a slight tendency to crookedness in 
the hock, or being sickly-hammed behind ; the 
tail thick at the upper part, but tapering below ; 
and she should have a mellow hide, and little 
coarse hair. Common opinion has given to her 
large milk veins; and although the milk vein 
has nothing to do with the udder, but conveys 
the blood from the fore part of the chest and 
sides to the inguinal vein, yet a large milk vein 
The Yorkshire Cow. —Fig. 46. 
certainly indicates a strongly-developed vascu¬ 
lar system—one favorable to secretion gener¬ 
ally, and to that of the milk among the rest. 
“ The last essential in a milch cow is the udder, 
rather large in proportion to the size of the an¬ 
imal, but not too large. It must be sufficiently 
capacious to contain the proper quantity of milk, 
but not too bulky, lest it should thicken and be¬ 
come loaded with fat. The skin of the udder 
should be thin, and free from lumps in every 
part of it. The teats should be of moderate 
size; at equal distances from each other every 
way; and of equal size from the udder to nearly 
the end, where they should run to a kind of 
point. When they are too large near the udder, 
they permit the milk to flow down too freely 
from the bag, and lodge in them; and when 
