DAIRY HERD 



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distinctly objectionable in the true dairy type. Narrow in the fore quarters 

 but wide in the hind part, it is easy to understand how the dairy cow can 

 produce as much as she does; with her great development in the lung and 

 digestive regions, which account for the biggest part of the "wedge," we 

 have a capital machine for turning grass into gold, i. e., good milk and 

 butter. 



Explanation 1, muzzle; 2, forehead; 

 3, neck; 4, withers; 5, back; 6, loins; 

 7, hip; 8, pelvic arch; 9, rump; 10, 

 pinbone; 11, shoulder; 12, chest; 13, 

 heart girth; 14, side; 15, belly; 16, 

 flank; 17, milk well; 18, milk vein; 

 19, fore udder; 20, udder; 21, teats; 

 22, hind udder; 23, thigh. 



A MILK Long years of careful selection and breeding are back of this 

 MACHINE milk machine. Every effort has been made to improve the 

 breeds along the lines of early maturity, length of .milking 

 period, amount and quality of milk, and to discourage a tendency to flesh. 

 Thus from the natural animal, with a milking period extending only over 

 the pasturage season, we have created one with an almost continual flow 

 6 or 7 quarts a day for 300 days being a good present average. This means 

 about 4,000 Ibs. milk yield annually, and many herds average 5,000 Ibs. 

 annually. Individual records are often very much higher; and it is common 

 for a good dairy cow to give ten times her own weight in milk each year. 

 Even a fairly good dairy cow today makes a butter yield equal to that of 

 three average cows a few years ago. 



IMPROVED At present only a small portion of actual dairy cows 



DAIRY BREEDS in the United States are pure breeds, being simple 



crosses of inferior stock with pure. There is plenty of 



room for improvement ahead. The case of Iowa, above alluded to, is not 

 remarkable in the least, for dairy farmers all over the country are barely 

 waking up to the advantages of purer stock and selected individual workers 

 of the given breed. More and more we are realizing the need for the indi- 

 vidual test; for it is possible to find a lazy, inefficient, and yet handsome, 

 specimen of any breed. In no other business is the saying truer "that hand- 

 some is that handsome does'." A good dairy cow today should give at least 

 5,000 Ibs. of milk yearly; or on a butter basis, 1/4 Ib. per day. So when you 

 set out to buy a cow, get one with patent insides and all the "wedge-shape" 

 latest improvements. 



Suit yourself as to breed, of course narrowing your choice down to 

 those breeds that suit your purpose best. For butter fat select the Jersey, 

 or the Guernsey, for instance; and for milk the Holstein. But every breed 

 has its special points, which you should study carefully. 



THE JERSEY Today, in point of popularity, the Jersey ranks first. 

 A sort of public sentiment has been built up about her 

 dainty person, docile temper and good manners. Back of all her beauty 

 is undeniable butter. Her tests of milk yield show the highest average of 

 5.61% butter-fat. Indeed, the breed was developed for butter production 

 chiefly and in quantity of milk flow is outclassed by some others, especially 



