STEPS IN BREEDING 21 



hybrids do not average so good as the fife. Many of them, 

 are worse than either parent. The few good ones between 

 o o are of interest to a professional breeder; but the dis- 

 cordant array is a strong argument against crossing as- 

 a general farm practice. 



STEPS IN BREEDING 



There are three steps in improving plants or animals: 



(1) Increasing variation. 



(2) Selection of desirable forms. 



(3) Testing the power of the selected individuals to- 

 reproduce their desirable characters. 



20. Variation may be increased by any change in envi- 

 ronment, as a change in food supply or climate. It is greatly 

 increased by crossing. Only those who make a business 

 of producing new forms are likely to want to try to in- 

 crease variation. For ordinary farm purposes, it is usually 

 better to make selections from the innumerable varia- 

 tions that already exist. 



21. Selection is the most important step in all im- 

 provement. In making selections, the primary use should 

 always be of first consideration. It is the number of eggs 

 produced, and not the feathers, that determines the real 

 worth of a hen. Unfortunately, the prizes are usually 

 awarded on the feathers. The amount of butter that a 

 cow produces, and not the switch of the tail, is the pri- 

 mary point in selecting a cow. The yield of corn, and not 

 the peculiarities of the kernels, is the essential point. It 

 is also necessary to remember that the individual is the 

 unit to be considered. The hill of potatoes, and not the 



