3o 
THE RURAL NEW-YORKER. 
January 9 
Primer Science. 
THE UDDER OF THE COW. 
WHAT IT IS ; WHAT IT DOES. 
Part II. 
Past week we tried to show how the 
cow’s milk machine or udder takes from 
the blood the materials that go to form 
milk, and mixes them together. We all 
understand that there must be a loss of 
power and fuel when the machine is not 
large enough to utilize all the force of the 
engine. Suppose that a creamery man¬ 
ager undertook to run four separators, 
UDDER WITH POOR FRONT. Fit). 16. 
and selected two big ones and two meant 
for hand power. His engine is large 
enough to run four large ones, and there 
is milk enough to keep them busy. The 
small ones cannot do as much work as 
the large ones, consequently there is a 
loss of power and milk. 
That is just about what happens when 
the glands or quarters in the udder are 
so poorly developed that they cannot 
and do not produce the milk. Take, for 
example, the udder pictured at Fig. 16. 
The two front quarters as compared 
with the back ones are about like the 
hand separators compared with the large 
ones. Prof. Plumb took 13 cows with 
poor fore udders, and in each case 
keeps up a steady flow of it for months. 
Even though the statement were true, 
we can readily see what a risk is run 
when two teats yield 75 per cent of 
the milk, for an injury to one of these 
back teats may mean a loss of nearly 40 
per cent of the milk. 
Prof. Plumb truly says that, while the 
udder is “ the business end ” of the cow, 
it has received less attention in the 
scoring or breeding of dairy animals 
than color of the hair or nose, or even 
the shape of the horn. It is an absurd 
thing to talk wisely about the shape 
a dairy cow’s horn, and hardly 
glance at the front part of the 
udder. The horn has no practical 
value—the cow becomes a more 
economical animal when it is cut 
off, but the udder gland gives all 
the value that the dairy cow pos¬ 
sesses when compared, pound for 
pound, with her brother the steer. 
What nonsense for an engineer to 
spend his time polishing the brass 
plate on his engine while the rust 
accumulates on the driving beam. 
The dairy man who mates his 
cattle by color and size without 
considering the size and shape of 
the udder, is like the man who 
paints his wagon and thinks that 
this will take the place of greas¬ 
ing the wheels to make the load 
pull easier 1 
A number of differently shaped 
funnel-shaped udder (Fig. 17) or one 
with a poor front (Fig. 16) may give a 
large amount of milk for a short time ; 
but the cows that hold out are pretty 
sure to be the ones with the best front 
development. When we understand how 
the fat is put into the milk—as we read 
last week—we can easily understand 
that a butter cow must have a full de¬ 
velopment of the glands, for this butter 
fat is, as we might say, really a part of 
the glands shed off into the milk. Thus 
we see that, while a cow might give a 
large amount of thin milk, if she is to 
A GOOD HOLSTEIN UDDER. Fig. 20. 
put butter fat into it, the four quarters 
of the glands must be in perfect work¬ 
ing order. 
But how can we improve the size and 
shape of the milk machine or udder ? A 
man might increase the size and capacity 
of a millstone or sausage grinder, but to 
improve a cow’s udder, one or two gen¬ 
erations must be passed over. In other 
words, it is chiefly a matter of breeding. 
The improved beef breeds have been 
bred and selected with a purpose, among 
other things, of producing large quan¬ 
tities of meat on certain parts of the 
body where thick bunches of muscular 
tissue give the choicest cuts. This im¬ 
proved shape might have been produced 
of 
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A FUNNEL SHAPED UDDER. Fig. 17. 
milked the two front quarters into one 
pail and the two back ones into another, 
so that they could be weighed separately. 
These 13 cows gave in all 131 pounds of 
milk, of which 79 pounds 13 ounces came 
from the hind teats, while only 51 
pounds 3 ounces came from the front 
ones. One cow gave only one pound 
three ounces from the front teats, and 3 
pounds 14 ounces, or three times as 
much, from the hind ones. 
Now if a manufacturer had one engine 
running four machines, and two of these 
machines did only one-third as much 
work as the other two, he would soon 
get rid of the two “ dummies” or get rid 
of -his business. It may be said that, 
even though the two front quarters were 
better developed, and thus better able 
to extract the milk from the blood, the 
whole work of the udder would be no 
greater, for the front would simply re¬ 
lieve the hack, and thus even things up. 
This is, evidently, not so, for if you will 
examine any great milker, you will find 
a good front. You will never find a great 
milker with such an udder as is shown 
at Fig. 16 or 17. It is the cow with a 
milk machine like those shown at Figs. 
18 and 20 that pours out the milk and 
A LITTLE LIGHT IN FRONT. Fig. 19. 
udders are shown here. Fig. 18 shows 
about the ideal shape. It is carried well 
up behind, and curves ahead nearly in a 
circle well rounded out in front. Such 
an udder, with four good teats about 
3% inches long and well set apart, is 
just about the standard for a milk ma¬ 
chine. Such an udder is elastic. After 
it has been milked out, it shrinks. A 
“ meaty ” udder looks too plump after 
being emptied, and should be avoided. 
We suggest a study of the udders 
shown herewith. Go through your own 
herd and see how many different types 
your cows show. If you have accurate 
records to compare, we think that you 
will find that your heaviest and most 
persistent milkers are, usually, those 
with the best front development. The 
hind quarters are almost sure to be bet¬ 
ter in every cow. Some cows with a 
A GOOD UDDER TO BREED FROM. Fig. 21. 
in small part by proper feeding or ex¬ 
ercising, but it was by mating well- 
sha ed animals,* and selecting only such 
as showed improvement, that the good 
results were reached. Improvement in 
the udders of cows must be made in much 
the same way. A bull from a cow with 
an udder like that shown at Fig. 18, will 
be sure to convey that characteristic to 
his daughters, and if he were bred to 
cows with udders like those shown at 
Figs. 18, 20 and 21, the chances for im¬ 
provement would be very great. 
Many dairymen thin k that, by handling 
the teats and udder of the heifer, the 
glands may be enlarged and developed. 
Possibly this is so to a certain extent, 
but the surest improvement is to come 
through breeding, just the same as an 
increased capacity for assimilating food 
will be produced by proper mating. 
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