15 



the Hereford would have answered the same purpose. None of our 

 improved breeds are like their ancestors of a hundred years ago. The}' 

 are all excellent of their kind, and each has been carefully selected and 

 bred for some specific quality. One for beauiy and symmetry of form, 

 early maturit}' and tendencv to fatten ; another for a large now of 

 milk ; and others still for milk of superior quality in the cheese or 

 butter dairy. From these breeds with their special qualities, the farmer 

 can select the one best adapted to his wants and circumstances, or to 

 the specific stock product his best market demands ; or grades or 

 crosses of them which will supply' his needs. 



The question, which is best full bloods, grades or crosses? is one 

 which is often seriously asked, and to which theoreticall}- there is but 

 one answer. The more you have ot a good thing the better. But 

 practically, it is more than doubtful if pure breeds, either for the dairj- 

 or the stall, are the best, the most profitable, for the average farmer. 

 To make them so, he must possess such skill as a breeder as to improve 

 and make a reputation for his stock, b}' the sale of which for extra 

 prices, he obtains a profit double that which he receives for their prod- 

 ucts. Comparativelv few farmers are qualified either b_y taste or expe- 

 rience to do this, and if not, there will be a loss of income on the extra 

 capital required to stock the f:\rm with such breeds, and a greater loss 

 by their deterioration. For simple dairy purposes in its difi^erent 

 departments, or for beef alone, higli grades can be obtained at fair 

 prices and which possess, in a marked degree, the special qualities of 

 the pure breeds. With such a herd, the quality desired can be obtained, 

 tlie capital invested is not large, and there will be no loss l)y deterio- 

 ration. 



This is not the time or place to discuss principles ot breeding for 

 fine points of form or qualit}', but a few general rules maj' be stated 

 that are of value to every dair3'man. Cows have strong local attach- 

 ments, and are more quiet and orderl}' when familiar with surrounding 

 objects and scenes. Therefore, other things being equal, she does best 

 on the farm where she is reared. The average farmer should breed 

 his own cows. If starting in the business, let him procure the best he 

 can find, and those which have a special adaptation for the kind of 

 dairying he proposes to pursue. In breeding with these animals, use 

 invariably bulls of a stock known to possess the same quality. From 



