No. 4.] MILK. 25 



The Selection of a Cow. 



If one would run a dairy for j)rofit, too nuich considera- 

 tion in selecting a cow cannot be given. 



There is divided opinion as to the kind of cow which is 

 most profitable. Some prefer a "general-purpose" cow, 

 being a member of a specially developed milk-producing 

 family, from one of the beef breeds or grades of such stock. 

 An animal is thus secured which is easily kept in good flesh, 

 has a large frame, and fattens soon when not milking 

 heavily ; such a cow has large calves, profitable for veal. 

 Such an animal may not be so productive while in the dauy, 

 but their meat-making may make up for it. 



There are two or three of the established breeds of cattle 

 which are claimed to possess combined qualities for meat and 

 milk ; but if we are to run a dairj^ let us get the tyi:)e 

 especially adapted to dairy purposes alone. This class in- 

 cludes many breeds, all having the marked characteristics 

 which distinguish the milk producer. Such breeds are so 

 profitable as milkers that their beef-producing quality and 

 the final disposition of the carcasses may not be taken into 

 account. The calves have a value only so far as wanted to 

 raise for the dairy. Every dairyman must decide for himself 

 which of these lines of policy should be pursued. It is very 

 essential, if you wish to succeed in the dairy business, to 

 make a wise selection of the cow, or the foundation ; whether 

 one should buy, ])reed and feed his cows, having in view 

 only their dairy products and capacity for reproduction, or 

 whether he will find it more profitable to include the items 

 of beef, must be governed by home conditions. 



There are a great many varieties of dairy cattle from 

 which one can select breeds well adapted to the spe('ial 

 needs in view. Some dairy cattle arc noted for the (quan- 

 tity of milk they produce. If these cows will give 4 per 

 cent milk, then they are the kind the writer would recom- 

 mend; but we all know that when we get a cow that will 

 give a large flow of milk, — from 18 to 25 quarts a day, — 

 she is quite apt to give a light percentage of butter fat, some 

 as low as 2.1 per cent. Other dairy cattle are noted for 



