FOURTEENTH ANNUAL YEAR BOOK— PART X 757 



ful, but those capable of begetting daughters that are phenomenal 

 workers are few indeed, and the majority of these are lost before 

 their full worth has been determined. 



In selecting a bull to head the herd there must always be borne 

 in mind the old saying, "The bull is half the herd." Much data 

 is at hand showing the great difference that exists between dairy 

 bulls in their ability to sire heavy producing heifers and a good 

 dairy sire that will raise the average production of the herd 50 

 to 100 pounds of butter fat is a bargain at almost any price, while 

 a so-called "cheap" bull may be a source of great loss. 



In building up the dairy herd and selecting animals, extreme 

 care is necessary to guard against disease, and especially the most 

 common disease among them, tuberculosis. In buying animals, buy 

 them subject to the tuberculin test, which should be made by a 

 reliable veterinarian, who should give the buyer a certificate stating 

 the temperature before and after the injection of the tuberculin. 

 Reject all animals that react when conditions are known to be 

 normal. Never allow an animal known to be infected with tuber- 

 culosis to step on the farm. All animals purchased, even though 

 accompanied by a health certificate, should be isolated and tested 

 again after they have been on the farm ninety days. 



Contagious abortion is also very prevalent on dairy farms and 

 much precaution must be exercised to guard against buying animals 

 that will bring the germs of this destructive disease to the farm. 

 In dealing with scrupulous breeders their word will generally suf- 

 fice, but in all cases it is wise to isolate the new animals brought 

 to the farm. 



SELECTION OF FEED-STUFFS. 



In securing the lowest possible cost of production, and ultimate- 

 ly the largest profit, from the herd, the proper selection of feeds is 

 important. The primary object of the feeder, in all cases, is the 

 maximum production of milk for least expenditure of feed. While 

 each feed stuff is fairly uniform, so far as nutrient content, effect 

 on the system and palatability are concerned, it is impossible to 

 recommend a particular ration which will prove most economical 

 and efficient at all times, because feed stuffs vary in price in 

 different seasons and localities, and also because the feed require- 

 ments may vary with each individual cow. 



The general requirements which should be met by rations for 

 dairy cows are as follows: Palatability, variety, bulk, succulence, 

 balance of nutrients, proper effect upon the system and economy. 



Palatability is a factor of great importance, for, no matter how 

 good the ration is from the standpoint of digestible nutrients con- 

 tained, the best results can not be expected unless it appeals to 

 the cow's appetite. To secure this palatability, feeds of good quali- 

 ty liked by the cow should be fed in a clean manger. All grains, 

 such as oats, barley and corn, give best results when ground. 



A cow soon tires of a ration made up of but one or two feeds 

 and as radical or frequent changes in the ration are not conducive 

 to the best results, it is important that feeds be so combined in 

 the ration as to give variety. This variety is essential for the 



