246 MANUAL OF FARM ANIMALS 



utter lack of system in breeding. When once we have decided 

 on the breed, there should be no further change. Were this 

 done for a few generations, until certain breeds became identi- 

 fied with certain localities, then we could depend on uniformity 

 of the entire crop of calves sired in any given season. 



Number of cows to the bull. — The number of cows that it is 

 safe to breed to a bull in a season depends much on the breed. 

 The bulls of the heavy phlegmatic beef breeds are not so prolific 

 as the lighter more active dairy breeds. The same is true among 

 the various dairy breeds, but to a less marked extent. It is 

 entirely safe to count on a bull serving twenty-five cows, and 

 when the bulls are exceedingly strong and vigorous, they may 

 far exceed this number. 



THE DAIEY COW 



While all dairy cowa must be bred in order that they may 

 freshen, the cows to which we look to replenish the herd should 

 be carefully selected. The first and by far the most important 

 factor to take into consideration is pedigree based upon the 

 record of performance. After having satisfied ourselves as to 

 the performance, then we may look to the individuality, as 

 suggested in the chapter on choosing a cow (p. 189). 



Productive period in dairy cattle. — The most fertile period in 

 the cow's life is usually from two to eight years of age. In ex- 

 ceptional cases this period may be extended both ways. Just 

 how young it is best to breed heifers is a question concerning 

 which there is great difference of opinion. Some argue that 

 secreting milk is a kind of habit, and the sooner the young ani- 

 mal becomes accustomed to it the better it is for her ; whereas 

 others say that the cow should not be bred until she gets her 

 growth, contending that the demands made on the young 

 animal by the growing fetus and her own growth are too severe, 

 and that she is likely to be stunted. 



The advisability of breeding a heifer so as to have her drop 



