. Our domestic animals, their habits, intelligence and usefulness; tr. from the French of Gos. De Voogt, by Katharine P. Wormeley;. Domestic animals. French Sthkr form the udder, and for the cattle breeder much depends on the position of the teats, and also on the roundness and volume of the udder, for milch cows that are otherwise equal in conform- ation and in appearance will show great differ- ences in their production of milk. There are some first-class cows that can give as much as twenty-four quarts of milk a day. Others give twenty, ten, and even less, although they are normal in shape,
. Our domestic animals, their habits, intelligence and usefulness; tr. from the French of Gos. De Voogt, by Katharine P. Wormeley;. Domestic animals. French Sthkr form the udder, and for the cattle breeder much depends on the position of the teats, and also on the roundness and volume of the udder, for milch cows that are otherwise equal in conform- ation and in appearance will show great differ- ences in their production of milk. There are some first-class cows that can give as much as twenty-four quarts of milk a day. Others give twenty, ten, and even less, although they are normal in shape, healthy in body, and in proper dairy cf)ndition. The first milk drawn, which is for the calf, is clear and yellow. It is useful in clearing from the stomach of the little animal various substances that are in him when he enters the world. The greatest production of milk is made when the cow is from five to ten years old, but it is a mistake to think that the milk of a cow which produces much is the best. Those furnishing a medium quantity daily may give richer milk ; that of some cows, however, is always poor. The quantity of the milk naturally dej^ends much on food and on the condition of the pasturage, while the quality is hereditary like color or form or breed. This explains why the cattle of meadow and grass lands are so celebrated, and why the industries of butter and cheese making flourish in those regions. An examination of the ex- terior of the bovine race shows that it exhibits a vast variety of color. Black, yellow, brown, reddish brown, black-spotted, and white cows give to a land- scape full of cattle a rich and varied character. Color has become a fixed character in many breeds; as, for instance, the black and white of the Hol- stein, the black of the Angus and the Galloway, the red and white of the Ayrshire and the Hereford, the fawn and brown of the Jersey, and the yellow and brown of the Guernsey. Many cattle raisers prefer to have animals all of one color rath
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