but sags in front of the hips, which are prominent and bony. The shoulders have little flesh on them; and if looked at from above, her body is wedge-shaped, widening from shoulders backward. The stomach line is not parallel with the back bone, but slants downward from the shoulder to the udder. The following are the points that indicate a good milch. cow: Head high between the eyes, showing large air passages and indicating strong lungs. Eyes clear, large and placid, indicating good disposition. Mouth large, with a muscular lower jaw, showing ability to chew efficiently and rapidly. Neck, thin and fine, showing veins through the skin. Chest deep and wide, showing plenty of room for heart and lungs. Abdomen, large but well supported, and increasing in size toward the rear. Ribs, well spread, not meeting the spine like the peak of a roof, but the spine must be prominent, revealing to the touch the separate vertebræ. Hips, much broader than the shoulders. Udder, large, the four quarters of equal size, and not fat; the "milk veins" which carry the blood from the udder should be large and crooked, passing into the abdomen through large openings. Skin, soft, pliable and covered with fine, oily hair. She should have good digestion and great powers of assimilation. The milch cow is a milk-making machine, and the more fuel (food) she can use, the greater her production. The physiological habits of the beef and milch cattle have been changed as much as their structure. The food given to the beef cow goes to make flesh; while that given to the milch cow goes to make milk, however abundant her food. Of course, there are all grades between the beef and the milch types, for many farmers use dual herds for both. However, if a farmer is producing milk it pays him well to get the best possible machine to make it, and that is always a cow of the right type. A Geography Lesson All the best breeds of cattle have been evolved in the British Isles and in Europe north of Italy and west of Russia. All our domesticated cattle were developed from wild cattle of Europe and Asia. The cattle which roam in our rapidly narrowing grazing lands of the far West are European cattle. America had no wild cattle except the bison. In geography supplementary readers, read about Scotland, England, the Channel Islands, the Netherlands, France and Switzerland and the different kinds of cattle developed in these countries; for example, "A Holland Dairy," in Northern Europe, Ginn & Co. How to Produce Good Milk There are three main ingredients of milk-fat, curd and ash. The fat is for the purpose of supplying the animal with fat and we make it into butter; the curd supplies muscle, or the lean meat of the animal, and is the main ingredient of cheese, although cheese to be good should contain a full amount of butter fat; the ash which may be seen as residue when milk is evaporated, builds up the bone of the animal. The best butter cows are those which give a larger per cent. of fat and a small per cent. of curd, like the Jerseys; the best cheese cows are those which give a fair per cent. of fat and a larger yield of curd, like the Ayrshire and Holstein. A cow for producing cheese, is not profitable, unless she gives seven thousand pounds of milk per year; a butter cow, a Jersey for instance, should produce five thousand pounds of milk per year to be really profitable. The stable where milch cows are kept should be thoroughly cleaned before each milking, and should be swept each day; the cows' udders should be brushed, and the milkers should wear clean aprons and should wash their hands before milking. Milk should never be strained in the barn, but in some place where the air is fresh. If milk is perfectly clean, it will keep sweet much longer; sterilized milk put in bottles will keep sweet for weeks and even months. Loud talking should not be permitted in the stables while the cows are being milked, and each cow should be milked by the same person for the entire season. Milk to be legally sold in New York State must possess three per cent. of butter fat. For upper grades or first year work in the high school, there could not be a more profitable exercise than teaching the pupils the use of the Babcock milk tester. The Care of the Milch Cow The importance cannot be over-estimated of teaching the pupils in rural districts, the proper care of milch cattle for the production of milk. The milch cow is a perfect machine, and should be regarded as such in producing milk. First, she should have plenty of food of the right kind, that is, a well-balanced ration. Second, she should have a warm, clean stable and be supplied with plenty of good, fresh air. A cold stable makes it necessary to provide much more food for the cow; a case on record shows that when a barn was opened up in cold weather for necessary repairing, the amount of milk from the cows stabled in it, decreased ten per cent. in twenty-four hours. There should be a protected place for drinking, if the cattle must be turned out of the barn for water in winter; it is far better to have the water piped into the barn, although the herd should be given a few hours each day in the open air. A dog should never be used for driving cows. To be profitable, a cow should give milk ten months of the year at least. Calves should be dehorned when they are a few days old by putting caustic potash on the budding horns, thus obviating the danger of damaging the cow by dehorning. In a properly run dairy, a pair of scales stands near the can for receiving the milk; and as the milk from each cow is brought in, it is weighed and the amount set down opposite the cow's name on a "milk sheet," that is tacked on the wall, near by. At the end of each week, the figures on the milk sheet are added, and the farmer knows just how much milk each cow is giving him, and whether there are any in the herd which are not paying their board. References-Elements of Agriculture, Warren; Agriculture for Beginners, Burkett, Stevens and Hill, p. 216; First Principles of Agriculture, Vorhees, p. 117; Elements of Agriculture, Sever, p. 57; Elements of Agriculture, Shepperd, chapters 15 and 22; First Principles of Agriculture, Goff and Maine, p. 154; Agriculture Through the Laboratory, School and Garden, Jackson and Dougherty, chapter 8; The Dairy Herd, Farmers' Bulletin No. 55, U. S. Dept. of Agr.; Care of Milk on the Farm, Farmers' Bulletin No. 63, U. S. Dept. of Agr. LESSON LXVIII Leading thought-Certain characteristics which enable the cow to live successfully as a wild animal, have rendered her of great use to us as a domestic animal. Method-Begin the lesson with leading the pupils to understand the peculiar adaptation of cattle for success, as wild animals. This will have to be done largely by reading and asking for oral or written work on the following topics: "The Aurochs," "Wild Cattle of the Scottish Highlands," "The Buffaloes of the Orient," "The American Bison," "The Cow-boys of the West and their Work with their Herds," "The Breeds of Beef Cattle, Where they Came From, and Where Developed," "The Breeds of Milch Cattle, their Origin and Names." The following questions may be given out a few at a time and answered as the pupils have opportunity for observation. Observations-1. What are the characteristics of a fine cow? Describe her horns, ears, eyes, nose and mouth. Do you think she can hear well? What is the attitude of her ears when she is listening? Do you think she has a keen sense of smell? Is her nose moist? Is her hair long or short? Smooth or rough? 2. The cow walks on two toes. Can you see any other toes which she does not walk on? Why is the cow's foot better adapted than that of the horse, to walk in mud and marshes? What do we call the two hind toes which she does not walk on? Can you point out on the cow's leg those parts which correspond with our elbow, wrist, knee and ankle? Is the cow a good runner? Is she a good jumper? Can she swim? 3. For what use was the cow's tail evidently intended? How do the wild buffalos and bisons get rid of attacks of flies? 4. How much of cattle language do you understand? How does the cow express pleasure? Lonesomeness? Anger? How does the bull express anger? What does the calf express with the voice? 5. Is there always a leader in a herd of cows? Do certain cows of the herd always go first and others last? Do the cows readily learn to take each her own place in the stable? How is leadership of the herd attained? Describe cattle at play. At what time of day do cattle feed in the pasture? When and where do they chew the cud? Do they stand or lie to do this? Describe how a cow lies down and gets up. 7. How do wild cattle defend themselves from wolves? From bears or other solitary animals? 8. For what purposes were cattle first domesticated? For how many purposes do we rear cattle today? 9. Name and give brief descriptions of the different breeds of cattle with which you are familiar. Which of these are beef and which milch types? 10. What are the distinguishing points of a good milch cow? Of a good beef animal? What does the food do for each of these? Which part of the United States produces most beef cattle? Which the most milch cattle? II. What do we mean by a balanced ration? Do you know how to compute one? What is the advantage of feeding cattle a balanced ration? 12. How many pounds of milk should a dairy cow produce in a year to be profitable if the product is cheese? If the product is butter? Why this discrepancy? What must be the per cent. of butter fat in milk to make it legally salable in your state? How many months of the year should a good cow give milk? 13. Why should a cow be milked always by the same person? Does the milker always sit on the same side? Why should loud talking and other noise at milking time be avoided? Should a dog be used in driving dairy cows? Why? 14. Why is a cool draughty barn an expensive place in which to keep cattle? Why is a barn not well-ventilated, a danger? 15. Why and where is the dehorning of cattle practiced? When and how should a calf be dehorned? 16. Why should milk not be strained in the barn? Why is it profitable for the dairy farmer to keep his stable clean and to be cleanly in the care of milk? How does the food of cows affect the flavor of the milk? Why should a farmer keep a record of the number of pounds of milk which each cow in his dairy gives each day? 17. For what are oxen used? Wherein are they superior to horses as draft animals? Do you know of any place where oxen are used as riding animals? 18. How many industries are dependent upon cattle? 19. Give oral or written exercises on the following themes: "How the Best Butter is Made;" "The Use of Bacteria in Butter;" "How Dairy Cheese is Made;" "How Fancy Cheeses are Made." THE PIG Teacher's Story "I wander through the underbresh, Y a forest law of William the First of England in the Beleventh century, it was ordained that any that were found guilty of killing the stag or the roebuck or the wild boar, should have their eyes put out. This shows that the hunting of the wild boar in England was considered a sport of gentlemen in an age when nothing was considered sport unless it was dangerous. The wild hog of Europe is the ancestor of our common domesticated breeds; although independent of these, the Chinese domesticated their own wild species, even before the dawn of history. The wild hog likes damp situations where it may wallow in the water and mud; but it also likes to have, close by, woods, thicket or underbrush, to which it can retire for rest and also when in danger. The stiff, bristling hairs which cover its thick skin, are a great protection when it is pushing through thorny thickets. When excited or angry, these bristles rise and add to the fury of its appearance. Even in our own country, the wild hogs of the South whose ancestors escaped from domestication, have reverted to their original savagery, and are dangerous when infuriated. The only recorded instance when our great national hunter, Theodore Roosevelt, was forced ignominiously to climb a tree, was after he |