99 
Choosing and Breeding Dairy Cattle. 
By JOHN MAHON, 
Government Dairy Expert. 
Avr the present day it is the unanimous opinion of dairymen all over the- 
world that the foundation of success in dairy-farming is dependent on skill 
and intelligence in selecting a good herd; and by giving this matter the atten- 
tion it demands, the yield of milk is greatly increased, and the cost of produc- 
tion correspondingly reduced. It is not surprising to hear some dairymen in 
this colony express their dissatisfaction at the poor returns which they obtain 
from the dairy, when considering the small yield that is now being obtained. 
from 75 per cent. of the herds in this colony. I estimate the annual yield at 
70 lb. of butter per cow, which I consider could be increased by three times 
that amount if more attention were given to selecting, culling, and feeding the- 
herds that are to be found in the various districts. The cost of feeding and 
milking three inferior animals which probably would only yield as much as one 
good one has rarely been considered by the Queensland dairymen. I think 
that the lack of attention on the part of the farmer in selecting good herds is 
toa great extent due to the low prices which afew years ago prevailed for 
dairy produce in our markets. These low prices were brought about during the 
summer months, when there wasa surplus supply, &c.,in cold storage. At the 
time referred to, dairymen only milked their herds when a reasonable price was 
obtainable, and as the prices became low the cows were turned out for the season;. 
but now that an outlet is found for the surplus products there is more induce- 
ment offered to dairymen to build up a good herd. It is amusing to listen to 
the remarks, and to note the various opinions, expressed by men who consider- 
themselves judges of dairy cattle, many of whom never milked a cow or placed 
a hand upon the udder of an animal. A person who is a judge of show-ring 
or beef qualities is rarely found to be a proficient in determining the milking 
capabilities of an animal. In selecting a dairy animal, we want more than a 
pedigree. At the present time some purebred animals are worthless as milk- 
producers, which is due to neglect on the part of the owner in not aiding the 
development of the milking propensities inherited from the parentage—i.e., by 
carelessness in rearing the young, neglect in feeding the animal during lacta- 
tion, not milking at a regular time, and allowing the cow to retain a portion of 
the back milk. A good judge of milking qualities is seldom wrong in his 
selection, especially after the animal has reached the age of two years. In 
choosing a herd, it is wise to gain as much knowledge about the ancestors as 
possible; in fact, as much attention should be given in this matter as in 
selecting a racehorse. In making a selection, be extremely careful as regards. 
the digestive organs; where these are defective, good milkers are rarely, if 
ever, to be found. Experience has taught us that these organs have a ‘great 
influence on the milk secretion; therefore this is one of the most essential 
points to be considered in a dairy beast. In all herds there are to be found 
two distinct types of cattle—the beef cow and the dairy cow. ‘he former may 
be described as compact, thick-shouldered, thick-necked, with beefy thighs, 
well-ribbed, and straight-backed, A cow of this description will never make a 
milker, no matter how she is bred. The latter is the opposite in conformation. 
The true type of a dairy cow may be described as follows, viz :—J'ine hair, . 
yellow oily skin; thin neck; thin sharp shoulders; flat thighs well apart, to make: 
room for the udder; long hips; large chest capacity, for lung expansion; and the 
most essential of allis a deep flank with well-shaped udder running along the- 
