HOW INDIVIDUAL SELECTION IS MADE 133 



upon the evidences of dairy characteristics as shown by the 

 animal, and it will be well to depend upon these rather than 

 to attempt to select by weighing and testing the milk for a 

 single milking, or even an entire day. As a rule, in such a 

 case the conformation of the animals should be depended upon 

 as an indication of dairy quality rather than statements re- 

 garding the production of the animal, unless such statements 

 are based upon actual weights and tests taken. 



Selection of Cows by Test. The only satisfactory way 

 to select the profitable from the unprofitable in a herd of dairy 

 cows is by keeping records of the amount of milk produced and 

 testing for butter fat at regular intervals. While it is only oc- 

 casionally that cows may be purchased at the present time 

 that have records of milk production, there is no excuse when 

 the animals are once in the herd for not keeping records in or- 

 der that the unprofitable ones may be rejected from the herd 

 as soon as possible. In making such records it will depend 

 upon the use made of the milk as to what records are made. 

 If milk is sold by measure or by weight regardless of the fat 

 content, the producer is interested in the amount of milk pro- 

 duced; while if butter fat is sold, or if the- price of the milk is 

 based upon the butter fat, then the quantity of milk and the 

 per cent of fat both need to be considered. 



Overrating the Importance of Rich Milk. A common 

 mistake made in judging of the value of cows is attaching 

 undue importance to the richness of the milk. The cow that 

 gives the richest milk does not necessarily produce the largest 

 quantity and is not necessarily any better or even as profit- 

 able as the cow yielding milk with a smaller per cent of fat. 

 It is the total fat production that counts. The fallacy 

 of depending upon the per cent of fat in the milk as an 



