CONDITIONS. 17 



were, fragrant with neatness and sweetness. And it is 

 all-important that the clothing and person should be 

 clean and neat to a fault. A sweet temper, even is no 

 drawback. 



THE HERD. 



Of course, a thorough knowledge of the business must 

 be had or be acquired. The proper selection or rearing 

 of dairy stock is essential to success. The cow should 

 not only be a good milker, but give milk suited to the 

 line of dairying pursued. If cheese making is the object, 

 there must be a large flow of milk rich in caseine. In 

 butter making, a large flow of milk is not essential, but 

 there must be a large percentage of fat in it. And the 

 breeding must be such as to keep up the status of the 

 herd. Some depend on purchasing cows, and exercise 

 great care and judgment in so doing. In exceptional 

 cases, a herd may be kept up in this way. But somebody 

 must breed and rear good cows, or soon none can be had 

 at any price. As a rule, it may be said to be the duty of 

 every dairyman to breed from the best blood obtainable, 

 and to rear the heifer calves from his best cows. Unless 

 this condition is fulfilled, the dairy as a whole must run 

 down. It is only by constant care and breeding from the 

 best that the present status can be maintained, and pos- 

 sibfy a little progress made. It should be the ambition 

 of every dairyman to constantly improve the value of his 

 herd, and to make progress in ever} r department of his 

 dairy, while improving the quality of his product. 



