The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1900-11-09
GRADING UP A HERD.
BETTER TO BREED THAN DEPEND
UPON PURCHASES.

Trouble Upon Inferior Animals.
Points to Be Considered In Select
ing Cows.
Beginning ten years ago with native
cows, such as were ordinarily, found
upon. farms at that time, we became
impressed with the idea that by grad
ing up with Jersey or Guernsey sire
an improved herd Of dairy cows might
be secured, says q correspondent Of
The National Stockman. The first
cross, as has been suggested, was SO
satisfactory that the work of grading
up was carried on with increasing in
terest. Only the best Of the female in
crease were retained as breeders, the
selection being made after they had
come in milk. These bred again to 4
pure bred sire gave us three-Quarter
blood animals. This process continued,
judiciously culling the herd from year
to year by means of the Babcock test
and scales, gave US in a few years
herd Of cows which numbered over 40.
the average test of milk being per
cent.
Of course it was not to be expected
that every animal would be of suffi-
cient value as a butter producer 70
/ Justify her retention in the dairy. But
every. effort has been made to develop
the female animals in the best possible
manner.
The males were not retained. Most
Of them went for baby beef to be used
on the family table. This we found
to be a very satisfactory manner of dis
posing Of them. They were fed on
sweet sklmmilk and grain, with clover
hay, until two to six months Of age,
then dressed off and hung in the refrig-
orator. With the family which the
farmer usually has to provide for there
is no trouble in disposing Of them in
this way. 1t furnishes cheap meat and
settles very satisfactorily the question
Of what to do with the surplus males
which are not suitable for the beef
market. A few suggestions are here
with offered to those whoawOuld follow
the example of the writer and raise
their dairy. COWS in preference to pur-
chasing them.
Breed from COWS of recognized excel
lence. 1t is not worth while to spend
the time and trouble with inferior ami
mails. Look to it that the dam has the
external points Of good dairy cow.
Among the most important Of these is
the udder Avoid malfOrmations, be
sure to select COWS having we'll shaped
udders and good sized teats. 1t is posi-
BILE to breed to a certain type of udder,
and while there may occasionally be
deficiencies in this respect, if the rule
is adhered to the great majority will be
of good form.
Among the Guernseys there is a tend
ency to udders lacking in frontal full
ness, although many Of them carry
splendid udders, square and generous
in size.
Another thing of Importance is
whether or not cow takes on fat read
lily. There are excellent cows which
are fit for the block at all times, COWS
which produce above 800 pounds of
butter year, but as a rule pin your
faith to the angular cow. The bony
structure should be pronounced, which
is a sign that her food does not so to
fat, but rather to the production Of
milk. A cow must be an exceptionally
heavy mixer to warrant being retained
in the butter dairy if by the Babcock
she does not show better than per
cent test. OF course while fresh any
cow tests less than later on in the lac
teal period. But an average, say after
she has been giving milk for four
months, should certainly show consid-
erably better than the figure named
The retail milk dealer may consider a
cow which gives a large quantity of
per cent milk best for his use, but to
be manufactured into butter it is bet
ter to have a less quantity and have it
richer
Still another point to be considered
in selecting COWS to be bred with 4
view to development of the dairy herd
is temperament. Avoid the kicker also.
Remember, that it is a law of nature
that like produces like, and while kick
ing is merely Il habit it is believed that
even in this there will be transmitted
tendency to the same thing in the off
spring.
Certainly my experience justifies the
assertion that it is better to grade up
and breed a dairy herd such as one
wishes rather than depend upon the
uncertainty of making satisfactory adj
ditions by purchase.
Too Much Salt.
The whole tendency among consum-
ers is toward fresher butter In Eng