10 
THE CULTIVATOR. 
JaN, 
stitution. The eye should be large, full, bright, and 
expressive of mildness and intelligence; the horns 
slender and of a waxy appearance; the ears thin; the 
neck small at its junction -with the head, rather thin 
than fleshy, but pretty deep and full where it joins the 
body. The breast need not be so wide as in cattle de- 
s : gned chiefly for fattening, but it should not be too 
narrow; the portion of the chest beneath the shoulders 
deep; the shoulders not coarse and projecting, but well 
laid in at the top; the back straight; the loin and hips 
wide; the rump long and the pelvis wide. The ribs 
noi quite so round as is preferred for grazing stock, but 
still giving to the carcass a barrel-like form. The 
flanks should be deep and full; the hind quarters long, 
and heavy in proportion to the fore ones; the twist 
wide; the thighs thin; the tail slender, excepting at 
its upper end, where it should be large; it should 
not rise much above the level of the rump; the legs 
rather short, and small and flat below the knee and 
hock. The skin should be of middling thickness, mel¬ 
low, and elastic, and of a yellowish color as indicative 
of richness of milk; the hair thickly set and soft. The 
udder should be capacious, spreading wide on the body, 
but not hanging low, without fleshiness, but having 
plenty of loose skin; the teats of medium size, regular¬ 
ly tapering from the upper end, widely separated from 
each other, and placed well on the forward part of the 
bag. The milk-veins large, springing out near the 
fore legs, and appearing well developed to their junc¬ 
tion with the udder. 
The points relative to the skin, udder, &c., though 
mentioned last, we consider most indicative of good 
milking qualities. 
Some of the best cows for the production of butter, 
have been knowm to possess nearly all the above charac¬ 
teristics—they therefore approached nearly to perfec¬ 
tion, for while they had all the requisites of dairy cows, 
they possessed those also which fitted them for other 
purposes and greatly enhanced their value. Their pro¬ 
geny if females, were such as were wanted for cows— 
if males, and by a bull of the right kind, they made the 
most valuable stock for work or fattening. 
There is not only a great difference in the amount 
of cream and. butter afforded by a given quantity of 
milk from different cows, but the quality of the butter 
produced by the same process, is likewise very different. 
It is well known that butter of the best quality cannot 
be made from some cows, whatever may be the quanti¬ 
ty they yield. In our experience, we have generally 
found this to be the case with cows giving a large quan¬ 
tity of thin milk. We have also noticed that coarse¬ 
boned, hard-skinned, unthrifty cows, generally afford 
the poorest milk and the poorest butter. 
It has been laid down as a rule that cattle which fat¬ 
ten readily, usually give richer milk than those of an 
opposite character. A reference to some breeds we 
think supports this conclusion. The old Short Horns 
for instance, gave poor milk, and they were very lean 
and unthrifty. The improved breed, on the other hand, 
fatten easily, and though they give less milk than the 
old stock, it is of better quality. The Kyloes and Gal¬ 
loways, breeds which are much disposed to fatten, give 
milk of remarkable richness. Now, although we would 
by no means encourage an excessive fattening tendency 
in dairy stock, we believe that for the purpose of ob¬ 
taining rich milk and good butter, the fattening proper¬ 
ties should not be disregarded. In connection, there¬ 
fore, with the points which indicate a disposition to 
secrete milk, we would unite those denoting constitu¬ 
tion and a moderate tendency to make fat, in order to 
constitute an animal whose produce should be superior 
in quality as well as quantity, and which should combine 
the requisites that would increase to the greatest ex¬ 
tent her ultimate profit and value. 
REMARKABLY PRODUCTIVE COWS. 
A notice of some of the most remarkable cows of 
which accounts have been made public, may be read 
with interest, as it serveg to show what is attainable in 
this respect. 
The most extraordinary cow of which we have any 
record, is one which was owned by William Cramp, 
of Lewes, Sussex, England, concerning which the Board 
of Agriculture collected the following facts: 
She was of the Sussex breed, and was calved in 1799. 
From May 1, 1805, to April 2, 1806, forty-eight weeks 
and one day, her milk produced 540 lbs. of butter. The 
next year, or from April 19, the day she calved, to Feb. 
27, 1807, forty-five weeks, she produced 450 lbs. of but¬ 
ter. It is stated that she was sick this year, and under 
the care of a farrier three weeks after calving. The 
third year, from April 6, 1807, the time she calved, to 
April 4, 1808, fifty-one weeks and four days, she pro¬ 
duced 675 lbs. of butter. The fourth year from April 
22, 1808, the day she calved, to Feb. 13, 1809, forty- 
two weeks and three days,' she produced 466 lbs. butter. 
The fifth year, from April 3, 1809, to May 8, 1810, 
fifty-seven weeks, she produced 594 lbs. butter. The 
greatest quantity of butter mentioned as having been 
produced by this cow in any one week, was 18 lbs., and 
the greatest quantity of milk mentioned as having been 
given in any one day, was 20 quarts. She was well fed 
at all times. “ In summer she was fed on clover, lu¬ 
cerne, rye-grass, and carrots, three or four times a day, 
and at noon about four gallons of grains and two of bran, 
mixed together. In winter she was fed with hay, 
grain, and bran, mixed as before stated, feeding often.” 
The next most remarkable in the catalogue, is the 
celebrated Oaks or “ Danvers prize cow\” The first 
notice we find of her, is in a communication from E. 
Hersy Derby, Esq., to the Massachusetts Agricultural 
Repository and Journal, dated Dec. 25, 1816. From 
this it appears that in 1813, Caleb Oaks, of Danvers, 
Mass., bought this cow “of his brother-in-law,” by 
whom she had been purchased out of a drove. She was 
then five years old. Mr. Oaks made from her the first 
year, 180 lbs. of butter; the next year, 1814, she made 
300 lbs.; in 181§, over 400 lbs., and in 1816, 484| lbs. 
In the latter year she took the first premium at the 
Massachusetts state show, at Brighton. The greatest 
quantity of butter made by her in one week, was 19^ 
lbs.; the greatest quantity of milk given per day, was 
16 to 18 quarts. She was fed, in addition to ordinary 
pasture feed, with one bushel of Indian meal per week, 
and allowed to drink all her skimmed milk. After the 
above trials, she was purchased by the Hon. Josiah 
Quincy; her yield in butter, however, never came up 
to what it had before been, though she sometimes made 
16 lbs. per week, and her milk was of such richness 
that five quarts of it frequently yielded a pound of but¬ 
ter. 
Mr. Colman states that he found in Ireland, a dairy 
of fine cows of the Kerry breed, (a small race,) which 
averaged 320 lbs. of butter to each for the season. 
The milk given by one of Col. Jaques’ “cream-pot ” 
cows in three days, afforded nine pounds of butter—or 
at the rate of twenty-one pounds per week—and another 
of the same family made nineteen pounds per week. 
Six Durham cows belonging to Georg-e Tail, Troy, 
made in 30 days, (June, 1844,) 262 lbs. 7 oz. butter— 
being an average of 43 lbs. 12 oz. to each cow. Tbe 
average quantity of milk per day for each cow, was 22^ 
quarts. The feed was grass only. 
Mr. Colman, injhis Fourth Report on the Agriculture 
of Massachusetts, gives a list of 66 “ native ” cows and 
their produce, from which we take the following: 
The Nourse cow, owned in North Salem, made 20 
lbs. of butter in one W'eek, and averaged 14 lbs. of 
butter per week for four succesrive months. 
A cow owned by Samuel D. Colt, of Pittsfield, from 
1st December to 26th April, 148 days produced 193 lbs. 
of butter. 
Four cows belonging to Jesse Putnam, Danvers, 
Mass., in 1830, averaged more than 208 lbs. of butter 
each in the season; highly fed. 
A cow owned by S. Henshaw, Springfield, produced 
17f lbs. of butter per week, and in one case, 21 lbs. of 
excellent butter. In 4^ days, that is 4 days and one 
milking, she produced 14 lbs. 3 oz. of butter —at the 
I rate of 22 j lbs. per week. 
