26 AMERICAN DAIRYING. 



all localities. What is needed is to become 

 acquainted with them. 



I now have on my farm sixty-five heifers 

 that are from grade Holstein-Friesian cows and 

 registered Jersey bulls. They are a very prom- 

 ising lot of heifers and I feel confident they, 

 will do me good work. . They have the Jersey 

 markings mostly and are open and roomily 

 built, with good size and large digestive or- 

 gans. A i)ony-built heifer is pretty to look at 

 but I iDass them when looking for the future 

 cow. My business brings me in contact with 

 dairymen daily, and in conversation with them 

 I often feel that they do not realize the oppor- 

 tunities there are for improvement on our 

 present work in our dairies. It is very hard to 

 realize what a delicate piece of machinery the 

 cow is. We have a great deal to learn about 

 her yet, and the more I learn the more I see I 

 need to learn. Raising calves will be treated 

 under the head of skim-milk. 



Test before buying.— When buying cows it 

 is best to test them before buying and avoid 

 unprofitable cows. This can easily be done if 

 the cow is giving milk. With the present low 

 price of beef a discarded cow will not sell for 

 beef without considerable loss from the price 

 paid for her as a milch cow. Several years ago 

 when fat cows would sell to the butchers for 

 from four to five cents a pound, live weight, we 



