The HyacticaA Farmer.

COWS.
{"newspaper_name": "The Wilmingtonian, and Delaware register.", "edition": "01", "page": "p4", "byline": ""}
The marks OF q good COW are these: Inc
forehead broad the eyes black, the horns
large and clean, the neck long and straight,
the belly long and deep, the thighs thicK,
the legs round with short joints, and the feet
broad and thick. -,


Red COWS are said to give the best milk,
though the black ones are said to oring the
best calves, which is however doubtful.
But the COW that gives milk the longest
time, between the periods OF caivins, Is
generally best for profit or family use; pro-
vided. the quantity, and quality OF her milk
be equal to that of others. Just before caiviny,
a COW should be we'll ted; and if she calves
in winter, her drink should be little warm
ed for a day and night afterwards. Ii she
does not clean we'll after calving give her
pail full of warm water, with some ashes III
It. Those that calve pretty early VIII yield
most milk in the season.


The times of milking ought to be regular,
and as nearly equi-distant as sposs'ble. Where
the feeding is full, it is found that milking
three times day during the summer sea-
son particularly, will increase the quantity
nearly one-third. In that case, the first milk
ing ought to be Oy sunrise, the second about
one and the latter about o'clock in the
evening. Onitting to milk cows regularly,
at least twice day, tends very much to dry
them. Sometimes one or more teats OF
cow may be diseased; but this does not Affect
the milk of the rest.


Cows are certainly very profitable. Al
lowing one to give only six quarts day for
forty weeks in each year, and this is not a
large allowance, her milk, at only two cents
per quart, will amount upwards of thirty
three dollars; which is probably sufficient
to purchase her and pay for years keep
ing.


Is there anv room to doub tn the prof
its of our dairies may be realty augment
ed by proper attention to the bread OF milk
cowsl There is some prejudice on this
point. 1t is said that good keeping makes
good cows; yet those who say it, see in their
own COW Yards frequently single COW not
bigger nor better fed than others, giving
double the quantity of milk. 1t is very care
less and stupid to go OH rearing calves from
poor cows, in preference to those from good
cows; vet this is pretty generally done, be-
cause the excellent COWS bring excellent fa
calves for the market. Their good or bat
qualities are undoubtedly important, as wei
as their color and size--at least in very
considerable degree. Why should we scru
ple this, any more than the improvement
in the breed Of horsesl The bull is t;
be chosen with no less care than the COW
The best COWS for milk may be reared a
certainly as horses for racing and draught-
and in a dairy country the total neglec
of this important care is shameful and i'm
accountable. We have selected these fey
remarks for the present--at another tim
we intend to offer some observations OH rear
ing calves, and the management of the dai
ry.