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for the stock, food can be steamed, and the barn and 

 chicken house warmed; while the latter will cut the feed, 

 pump water, thresh, cut wood, etc. 



Having provided a warm stable, plenty of sunshine, 

 pure water and means of warming the water, and steam- 

 ing the food, we are ready for the stock. What shall it 

 be? 



Many farmers have some favorite breed which they keep 

 in its purity. I wish more did the same. If you have 

 not the money to buy thoroughbred stock enough to fill 

 your dairy, buy a thoroughbred bull and cross with your 

 present stock. Avoid inbreeding by buying new bulls 

 and continue this process until the fifth generation is 

 reached when you will have cows thirty-one thirty-sec- 

 onds pure blood. These cows for all practical purposes 

 are as good as the thoroughbreds and would be considered 

 such by all but expert judges. I trust that each farmer 

 that reads this will resolve to improve his stock. I am 

 convinced that it pays to raise good stock. We can rsise 

 it as cheap as we can buy it, besides cows that are raised 

 and kept on the same farm are better contented, and gen- 

 erally do better than those bought. 



A good dairy cow grows up from a well-fed, warmly 

 sheltered calf. If a calf is dainty, dispose of it early, if 

 the fault is not cured. Accustoming a young animal to a 

 variety of food is the best way to develop a good appetite. 

 "As the twig is bent so the tree will grow." As the calf 

 is so will be the cow. If the calf is treated kindly it will 

 love its master. When its love and confidence is once 

 gained it can be taught almost anything. I commence to 

 pet and handle calves when they are a few weeks old and 

 when one year old they are as quiet and as orderly as any 

 cow. 



Yearlings and two year olds should spend five or six 

 months of the year in the pasture. 



Young stock will thrive upon coarse fodder or ensilage 

 supplemented with roots or a light ration of grain. Many 



