BUYING DAJRY STOCK. HI 



digestion and respiration, fineness and mellowness of 

 the skin and hair, quietness of disposition, which 

 inclines the animal to rest and lie down in chewing the 

 cud, and other marks which are relied on by graziers 

 in selecting animals to fatten. 



In buying dairy stock the farmer generally finds it 

 for his interest to select young heifers. They give 

 the promise of longer usefulness. But it is often the 

 case that older cows are selected with the design of 

 using them for the dairy for a limited period, and then 

 feeding them for the butcher. In either case, it is ad- 

 visable, as a rule, to choose animals in low or medium 

 condition. The farmer cannot ordinarily afford to buy 

 fat ; it is more properly his business to make it, and to 

 have it to sell. Good and well-marked cows in poor 

 condition will rapidly gain in flesh and products when 

 removed to better pastures and higher keeping, and 

 they cost less in the original purchase. 



It is unnecessary to say that regard should be had to 

 the quality of the pasturage and keeping which a cow has 

 previously had, as compared with that to which she is to 

 be subjected. The size of the animal should also be con- 

 sidered with reference to the fertility of the pastures 

 into which she is to be put. Small or medium-sized 

 animals accommodate themselves to ordinary pastures 

 far better than large ones. Where a very large cow 

 will do well, two small ones will usually do better ; 

 while the large animal might fail entirely where two 

 small ones would do well. It is better to have the 

 whole herd, so far as may be, uniform in size ; for, if 

 they vary greatly, some may get more than they need, 

 and others will not have enough. This, however, can 

 not always be brought about. 



