POINT OF A GOOD COW.

Daily Telegraph (Napier), Issue 3225, 31 October 1881, Page 4

POINT OF A GOOD COW.

A gentleman, said to have great experience in buying and handling: stock, gives tbe following outline of a good cow : "In tho first place, I will say that I believe in the German escutcheon, but still I think it needs a good deal of studying to understand it. I see a great many think if ifc happens to be rather wide ifc is No. 1. But I have seen very poor cows on which the escutcheon was both high and wide ; but still ifc was broken and badly shaped. We will commence at the head. The muzzle should be rather large, but the head small and bony, with the face dished and wide between the eyes; horns rather small and amber colour; ears small, thin, and yellow; neck thin and long, witb clean throat ; neck will drop a little in front of shoulders, making what I call a ewe nock; shoulders sloping, not heavy, but lean or bony ; back level, with good width of hips. The back-bone should be rough or loosejointed. I consider this one of the beßfc points. As you move your hand along tho back the joints seem to be further apart and open. Barrel broad and deep at the flank, •witb tho back ribs wide apart. Rump long and rather wide ; thighs lon**;, thin, and wide apart, with legs short, and bones fine • hoofs rather long, but small; milk veins large, and where they enter the body, you can stick your fingers in. Udder well forward, and well up behind, with four good large teats set square and wide apart. Udder soft and pliable, and fleshy, so than when the milk is drawn the udder is. nearly gone. Tail long and slim, with a good switch. Skin should be soft and yellow, with a good escutcheon and mild disposition. The cow filling the above description, or nearly so, I have always found a good one.

PAIT