PRACTICAL PAPERS—DAIRY FARMING. 
183 
cheese to the cow; individuals have gone as high as eight hun¬ 
dred, but such are rare. The second, and popular class (that 
is the majority) do not reach the half of eight hundred. The 
profit of dairying is in going above three hundred and fifty 
pounds of cheese to the cow in one season’s milking; hence 
the importance of keeping only the best milking stock. 
The difference between a good cow and a poor one for the 
dairy is the difference between success and failure. A poor 
cow is to be estimated by the pounds of flesh she carries—a 
good one by the milk she gives, the former may be worth say 
twenty dollars, the latter twice and thrice that sum in propor¬ 
tion to the milk given. Cows are purchased at thirty dollars 
that are costly, others at one hundred, that are cheap. In dairy- 
districts we have seen cows sold from one hundred to one hun¬ 
dred and fifty dollars, and were cheaper, as their work would 
show, than others at the same sales that were disposed of at 
forty dollars; the former had a record not disputable, the lat¬ 
ter were known as fair milkers only. 
How to raise the best cows is a difficult question to answer, 
as there are so many contingencies to be considered. Some¬ 
times an extra] milker is bred from an indifferent one, while 
on the other hand, a good cow may have but an ordinary 
milker; yet a first class cow must be looked to as the dam 
for good milkers. It is of importance that the sire should be 
descended from the best milking stock as well as the dam. A 
poor cow may be expected to produce better than herself with 
such a sire to the calf at the first cross, after that, all “signs” 
may fail. It is folly to attempt to raise a good dairy from 
jpoor bulls, let the cows be what they may. The first requisite 
then is to find a bull that has been bred from milking stock 
until the type is fixed in him, and then breed to that type, 
breeding “ in and in ” to the point where some sign is shown 
of deterioration. Such a course of breeding has given us the 
“ Booth ” and “ Bates’ ” type of cattle ; the “ Leicester ” and 
“South Down,” among sheep; such breeding will give us 
milkers as well. 
To determine which of all the bloods and breeds extant to 
