Cows for the Dairy.
From what has been said on the various characteristics of the different breeds of cattle, it must be evident, that no very definite criteria of excellence can be given for all good dairy cows. But there are certain points in a good milker, that can hardly be mistaken.
She should be descended from the best milking stock; her head should be small or of medium size, muzzle fine, and nostrils flexible and expanded; face long, slender, and dishing; cheeks thin; eyes full, mild, and prominent; horns delicate and waxy, and they may be either branching, lopped, crumpled, or hornless; long, thin, lively ear, and the inside of an orange color; neck thin and small at its junction with the head; deep chest, but not too heavy before; back level and broad; well ribbed; belly large; low flank; wide thighs, but thin; short legs, and standing well apart; large milking veins; loose, capacious udder, coming well out behind; good teats; loose, mellow skin, of a deep yellow; and a fine, thick coat of glossy hair; and she must be of a good disposition, and free from tricks.
Yet, with all the skill of a well-practised taste in the selection of animals, the dairyman will frequently find his theories and results at sad variance. One may sometimes select a fine animal, with every appearance of good milking qualities, which is but a medium cow at the pail; and another, that hardly seems worthy of notice, and which sets at defiance many established milking points, and all preconceived notions of symmetry, may yet prove a good milker. A cow that runs to flesh while in milk, is generally an indifferent animal for the
dairy. Perfection in a cow, consists in converting all she eats into milk while yielding it, and when dry, in turning all she consumes into valuable meat.