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.
Management of Dairy Cows.
A cow may have her first calf when between two and three years of age, according to her size and development. After calving, she should be stinted in her food for two or three days, and not fed freely for a week. Avoid fat in a breeding cow. Too high feeding is the cause of milk-fever, caked bag, garget, and a host of evils; and very poor feed is almost equally objectionable.
The average time of a cow with young, is from 40 to 41 weeks; but they sometimes go only 34, and occasionally overrun 44.
A dry, unoccupied stall or yard is best for her to calve in; and if there is any serious delay or difficulty in the operation, she may be assisted by placing the fœtus in the right position, and gently pulling it, with every throe of the dam. After the calf has drawn all he wants at morning and evening, the bag should be thoroughly and quickly emptied of all the milk. If strong and vigorous, the calf is the best doctor for garget or caked bag. He may be allowed to suck the cow or not, at the option of the owner; there are reasons for and against the practice, as will be seen under the head of rearing calves, and each person must determine in his own case on which side the balance lies.