. Milch cows and dairy farming; comprising the breeds, breeding, and management, in health and disease, of dairy and other stock; the selection of milch cows, with a full explanation of Guenon's method; the culture of forage plants, and the production of milk, butter, and cheese ... with a treatise upon the dairy husbandry of Holland; to which is added Horsfall's system of dairy management . h in milk-ing, and covered^i£h soft skin ana fine hair; good ^ constitution, full chest, regular appetite, and great pro-pensity to drink. Cows rather inclining to be poor thanfat. Soft, yielding skin, sho
. Milch cows and dairy farming; comprising the breeds, breeding, and management, in health and disease, of dairy and other stock; the selection of milch cows, with a full explanation of Guenon's method; the culture of forage plants, and the production of milk, butter, and cheese ... with a treatise upon the dairy husbandry of Holland; to which is added Horsfall's system of dairy management . h in milk-ing, and covered^i£h soft skin ana fine hair; good ^ constitution, full chest, regular appetite, and great pro-pensity to drink. Cows rather inclining to be poor thanfat. Soft, yielding skin, short, fine hair, small head, finehorns, bright, sparkling eye, mild expression, femininelook, with a fine neck. Cows of this first class are very rare. They give,even when small in size, from ten to fourteen quarts ofmilk a day, and the largest sized from eighteen totwenty-six quarts a day, and even more. Just aftercalving, if arrived at maturity and fed with good,wholesome, moist food in sufficient quantity andquality, adapted, to promote the secretion of milk,they can give about a pint of milk fortevery tenounces of hay, or its equivalent, which they eat. They continue in milk for a long period. The bestnever go dry, and may be milked even up to the timeof calving, giving from eight to twelve quarts of milka day. The Dutch cow, Fig. 54, was giving daily FORMS OP THE MILK-MIRROR. 105. 106 SECOND-RATE COWS. twenty-two quarts of milk, a year after calving. Buteven the best cows often fall short of the quantity ofmilk they are able to giye. 1 being fed on food thatis too dry, or not sufficiently iried, or not rich enoughin nutritive qualities, or deficient in quantity. The second class is that of good cows; and to thisbelong the best commonly found in the market andamong the cow-feeders of cities. They have the mammary part of the milk-mirrorwell developed, but the perinean part contracted orwholly wanting, as in Pigs. 34 and 37; or both parts ofthe mirror are modera
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Keywords: ., bookcentury1800, bookdecade1860, bookpublisherbosto, bookyear1864
