Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-10-16
succEssEuL pAlaYlNo.

cions In nt4 cAiitnx, must regard nereQtty
~ most important factor. He cannot,
however, ignore the facs that feeding
plays an important part. Type is also Z
very essential point, yet careful and in.
telligent selection ~ to actual per.
formsnce In the dairy Is equally I'm
portsnt. A COW may be almost model
type, she may receive the best food and
care, yet not be a, for breeding purposes,
becsuse she may lack the most essential
quality, that Of converting food into
dairy products. The dsnger OF using
such an animal for breeding Il very
great, a. the offspring will 10 all proba-
bility inherit this defect.
The successful breeder must have .
definite aim. He must know the exact
amount Of butter ht each animal
produces. with this and all other es-
sential points 10 view, he Is enabled 70
make wise selections, employing only
the best for the foundation Of his herd.
Tue best results are not obtained by
chance. Such wonderful cows ~ J-r-
sey Belle aud Mary Anne OF st. Lambert
were not bred by chance. They were
the product OF many years Of faithful
and intelligent work. This high state OF
perfection could not have been reached
but for method by which the richness
OF milk could be determined. Thus We
see the importance of the milk test 10
the breeder, and how essential II Is that
the quality Of each animals milk be con-
sidered as well 40 the quantity.
When We realize the fact that the
average yield of butter per COW 10 Min
nesots Is about $50 pounds per year,
when it should be $50 or 300 pounds, we
know that there is great deal Of room
for improvement. Before we can expect
to bring dsirying to the proper point,
the system now practiced by the msjori-
ty Of dairy farmers must be improved,
or, better, completely revolutionized.
The intelligent dslryman who sets out
with the determination To bring the
average Of each animal In his herd up to
u certain standard will not and II such
difficult proposition ~ he fears.
The fundamental principles upon
which successful dxirying depends must
be clearly understood. The dairymsn
must have = natural fondness for his
chosen profession. The cattle must be
good Of their kind. He must keep
record OF each individual In his herd.
These, coupled with good, intelligent
feeding, and liberal use Of common
sense, will make dsirying . success. A
common belief Il that any COW that
gives q reasonable amount of milk 10 de-
sirsble. This is grave mistake. IL
has been demonstrated by careful inves-
that q COW cannot be judged
simply BY the amount Of milk abe gives.
There IL co~ In the dairy herd ut the
experiment station whosc milk yields
twice the amount of butter Fat n that OF
another COW In the same herd giving the
same qusntity OF milk. This is matter
worthy Of serious consideration. We
cannot afford 20 pool the milk, or make
aud sell butter without the slightest
idea OF the earnings Of each animal. In
these times OF close competition, with
the margin between profit and loss 90
small, We must cast aside the rude im-
plemeuts and the old methods used by
our ancestors, aud adopt new ideas. In
reflect, and then act.
IL IL matter Of business prudence,
and . condition necessary to the best
results, that every dairymAn keep q
record not only Of quantity, but slso OF
quality and cost. After due considers
ton, and thorough tests rs to possibility,
set . standard, and do not hesitate TO
dispose OF the animals that fall to attain
il. BY 90 doing We weed out the un-
profitable animals, and at the same time
gradually but surely raise the general
standard.
At cresmeries and cheese factories the
milk test has become q necessity for the
equitable payment for milk. By the
pooling system, which was almost
adopted At separator cream
cries, each patron received payment In
to the number OF pounds of
milk delivered, regardless OF It's fat con-
tents. This system placed . premium
On quantity at the expense OF quality.
The temptation TO Increase the quantity
By aduiterating with water, or 70 lover
lhe quality by skimming, was too grea:
FOR the average patron, thus paving the
way 10 disho3est practices, and 10 every
way tending to demorAlize the creamery
business. The patron who delivered
3 Ia per cent milk received % much as
he who brought 8 per cent milk, which
was intolersbly unjust. Now all sue
eessful cheese factories and crcameries
pay for milk on the relative value plan
milk Is valued by the amount OF butter
Fat 1t contains. Thus the milk tester
has become . necessity, scale Of justice
and promoter Of general dairy pros
perity and morality.
No dairymsn should attempt to do
ou siness without q test. It's value to
the man building up q dairy herd IL
equal 10 the price Of . good COW. Often
the one regarded as the best COW will
drop behind, and the one regarded the
poorest will take the front rank.
Weed out Improbable cows and give
the others chance TO prove what they
can do.
Higher qualifications for the farmer
are necessary; this school furnishes the
qualifications. When We reach the
height TO which we are comet sntly striv-
ing We may be enabled to see clearer the
Importance Of q liberal education, and
the conditions necessary 70 make dairy
ing success.-T. A. Ssndberg In Farm,
Stock and Home.