WINTER DAIflYIKG. 409 



tiie end of the business. He must be thoughtful, observ- 

 ant, free from all prejudices, apt of perception, and quick 

 to take advantage of every occurrence, favorable or other- 

 wise, which may arise. He must also be a good business 

 man and know how to dispose of his product in the 

 best manner, for there is quite as much in this as in the 

 preparation of it. He must be a good judge of cows, 

 able to provide himself with a first-class herd, for it costs 

 no more, and often not so much, to feed a good cow 

 as a poor one; neat, and having a thorough sense of 

 cleanliness ; a good and careful milker ; regular in his 

 habits, and withal kind and considerate to his cows. He 

 must be a good farmer, and, while a winter dairy may 

 be operated without a supply of roots, yet he should be 

 careful to grow a crop of these for his cows, because they 

 are the balance weight, as it were, of the feeding, pre- 

 serving uniformity in the quantity and quality of the 

 product, and producing a well-flavored and well-colored 

 butter. He must also be able to produce maximum 

 crops of whatever kind he grows, because, necessarily 

 having high-priced land near a large and good market, 

 it is indispensable for profit that he must keep the largest 

 number of cows upon the least possible number of acres, 

 and therefore he must raise a large supply of fodder. 

 Green crops and roots, being bulky and not purchasable, 

 must be grown on the farm, while grain food may be 

 purchased more cheaply than it can be grown. A winter 

 dairy farm should have only enough pasture to keep the 

 cows during their unproductive season, helped out by 

 some green fodder crops. The crops grown should be 

 mainly clover, fodder corn, and roots. The clover is 

 kept in the ground two years only, when it is turned 

 under and sown to rye, which is cut for the cows to help 

 out the pasture, and is then turned down for the fodder 

 corn. Two crops of sweet corn are raised in one season 

 — one of some early variety, as Narragansett, followed by 



