102 FARM MANAGEMENT 



•such'.a' farm* ai-e rather out of place, as there is 

 no whey or separated milk for them. On milk- 

 GelUng- farms, dose to bier towns, that are highly 

 rented accordingly, a regular breeding herd is 

 not kept, but the system pursued is one of buying 

 in cows freshly calved and feeding them well to 

 give the maximum of milk, and also to get them 

 fat when they run dry, and they are then sold to 

 the butcher. The advantage of this is that full 

 milkers can always be kept, and so a big output 

 of milk is available, and the supply can be kept 

 regular all the year round. The disadvantages 

 are that one is always having to buy in new 

 cows, however bad the market may be, to keep 

 up the yield of milk, and they have to be sold 

 again when ready even if prices are down ; 

 further, there is the great risk of introducing 

 disease in the herd. 



Butter and cheese are made on more 

 remote dairy farms. Cheese is only made 

 during the summer and the milk sold in winter ; 

 the land must be good cheese-making land to 

 be successful. Pigs are kept largely on cheese 

 and butter farms, and also calves not required 

 for the herd are more freely reared. 



Mixed farming is the last system to be 



