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Show BETTER ftfflET'riODS OF DAIRYING PERSONAL LIKING FOR THE BREED OF COWS HE- ' SELECTS AND PROPER- CARE IN HANDLING ,f ( Iflj THEM ARE ESSENTIAL TO THE DAIRY- MAN'S SUCCESS. w - IS BY J. U. FRANDSOX. H It Is certainly true in dairying as In any other business that one's success in a largo measure Is gauged by his lovo and Interest of the business. It In generally a conceded fact that !' dairying yields a larger profit than can he expected from any other branch of farming. A good cow will annually yield not much less than 300 pounds of butler which at 28 cents a ! pound Is worth $8-1.00. Adding to this 1 the value of 0,000 pounds of skim milk at 20 cents per 100 pounds, nnd ton dollars which ought to bo a fair lvalue for tho calf, wo would havo a total of ?10G 00. Allowing S50.00 as a 'fair allowance for feed consumed, wo still have $50.00 as a profit to pay for j the labor and Interest on tho investment. invest-ment. j I However, In addition to this direct profit, we, must not fall to lay stress j I on the Importance of dairying as a means of retaining tho fertility of tho soli. By feeding the raw matcriuls of tho farm to the dairy cows, we arc not only manufacturing high-priced products but wo arc retaining upon tho farm almost the ontlro amount of fertilizing fer-tilizing material takon from tho aoll by the growing crops. By selling only cream, or butter, fully 95 per cent of the, fertilizing material contained in tho feed Is retained re-tained on the farm. One ton of oats takes from the soil as much fertility a3 i.l tons of cream. As much fertility would be taken from tho soli In '2C worth of wheat as in $390 worth of cream By dairvincr onlv about 5 nor cent of fertility Is taken from the soli, tho balanco of tho finished product being mado by plant life from water, air, a- d sunshine, and as a result, dairy farms In Europe have succeeded in maintaining their soil fertility for moro than :,000 years, whllo some of our grain farms havo been almost exhausted ex-hausted In 50 years. If ono would bo successful in tho dairy business ho miibt necessarily start with such cows as will give a good foundation stock and from which ho can gradually build up a herd. To expect to 1 uild up a dairy herd from animals suited especially for making beef Is beginning the business with a serious handicap. A comparison of the bcof and dairy types of animal la perhaps tho most effectlvo way of showing what aro tho distinct dairy characteristics. Tho beef breeds are blocky in form, aro heavy and sluggish whl'j tho dairy animal is spare andvangular and refined re-fined with a soft and pliable hide woll covered with smooth, soft hair. The head Is lean and a little longer than that of tho beef type The neck is long and lean. Joining to tho body rather abruptly The withers are sharp, with tho iplnal column prominent promi-nent and the barrel long and capacious capac-ious indicating good feeding capacity. Tho ribs aro sprung down and outward out-ward and wide s.mced, tho heart and loin girth .argo and tho tall fine with a heavy switch. The form of the dairy cow is frequently spoken of as the "triple wedgo" form. First, she TEi shows increased depth of body to- IBm wards the rear wheu viewed from one lEi side. Secondly, sho widens gradually HRS from tho breast to tho'polnts of tho vSe hips. Thirdly, looking down on tho pHtf .back tho form widens-gradually down- fflm Ward llko a wedge. Tho uddor is well Hi ' I developed and evenly quartered; Is fig'' 'soft and pliable but not flabby when rttV' emptied. Tho milk veins are , largo iT and tortuous and enter tho abdo 'nal &! I wall in two or moro large milk wolls. ilflHx Tho dairy typo can bo found In flHB many of tho breeds bec most charac- R torfstically in the distinct dairy breeds. HH .By the dairy breeds aro meant thoso B that have becomo most noted for unl- 1HR formly conforming to tho true dairy H I type. They are Holstclns, Jersoys, H Gucmsoys and Ayrahlres. Qwlng'to H I tho careful work of the breeders in HR maintaining the purity of the breeds jK and fixing their characteristics, these IHk H A typo of dairy barn nltogcthcr too E common in many localities. R orccus can, in most cases, be counted W on to reproduco their dairy qualities W and tholr ability to produce butter-fat ' B in largo quantities. It Is largely for this reason that the dairyman who fA desires success to follow his efforts should stick closo to one of tho dairy breeds V If wholesome and sanitary milk Is K to bo produced tho farmer should ' Hf realize that tho cows must be kept out E. of the mud as much as possible. Con- H ditlons In and around the barn can, B In many cases, be greatly Improved by H ' draining and grading. Draining is not Hw of Itself sufficient ar. tho tramping of K the cattle soon puddles tho surface Bp thus practically preventing tho water ' Hjfi from reaching tho tiles below. ! IHP The barnyard should havo good ilE slope such as will Insure crood surface ''IK drainage and should have a good top 5KF layer of gravel or cinders. In many BK places this may Involve a great deal 'SflR of work but even if the grading can- Bra not nil be done In ono year arrange- IbHR ments should bo mado by which at Jsttbg I least part of It Is dono every year. Jnffl I Too much etress cannot be laid, on fljBj the fact that wo have no better dlsln- ,'H fectant than good, old-fashioned sun- "i3 light. For this reason In planning our ' barns much more attention should bo 1 ?S paid to tho question of securing suf- ' j s w flcient light. Dairy authorities Bug- J & gest that four square feot of glass 5 should be allowed for each cow in tho 1 -1 gj' barn. Long windows reaching well to JwJ tho celling havo been found the most m satisfactory. 'aI |