The Raymer enterprise., 1912-04-18
By ]. Il. FRANDSONN

~ 10 vi Nth'hiy "a AN al van 4Hb III
any other business that ones success
in n large measure Is gauged by his
love and interest OF the business.
It Is generally n conceded fact that
dairyIng yields a larger profit than
can be expected from any other
branch OF farming. A good COW will
annually yield not much less than 300
pounds Of butter which at 2S cents a
pound Is worth sSi. Adding to this
the value OF 5000 pounds OF skim
milk at 20 cents per 100 pounds, and
ten dollars, which ought to be a fair
value for the calf. We would have n
total Of sl06. Allowing $50 as fair
allowance for feed consumed, We still
have $50 as a profit to pay for the
labor and interest on the Investment
However, in addition to this direct
profit. we must not fail to lay stress
on the importance Of dairylng as a
means Of retaining the fertility OF the
soil. By feeding the raw materials OF
tho farm to the dairy COWS, We are
not only manufacturing hlgh.priced
products but we are retaining upon
the farm almost the entire amount Of
fcrtIlizing material taken from the
soil by the growing crops.
by selling only cream, or butter.
fully 95 per cent Of the fertIli2ing
material contained in the feed Is re.
tained on the farm. One ton Of oats
takes from the soil as much fertility
as I'll tons OF cream. As much ierlil.
ity would be taken from the soil In
$2G worth OF wheat as in 1890 worth
of cream.
ny darying only about per cent
Of fertility Is taken from the soil, the
balance of the finished product being
made by plant life from water, air.
and sunshine, and MS n result, dairy
farms In Europe have succeeded in
maintaining their soil fertility for
more than 1000 years, while some Of
our grain farms have been almost ex,
haustcd in 50 years
II one would be successful in the
dairy business he must necessarily
start with such cows as Will give a
good foundation stock and from which
ne can gradually build up n herd. To
expect to build up a dairy herd from
animals suited especially for making
beef Is beginning the business with Il
serious handicap
A comparison Of the beef and dairy
types of animal Is perhaps the most
effective way of showing what arc the
distinct dairy characteristics. The
beef breeds are blOCky In form. are
heavy and sluggish, while tho dairy
animal Is spare and angular and re-
fined with a soft and pliabe hide well
covered with smooth, soft hair The
head Is lean and little longer than
that of the beef type. The neck Is
long end lean, joining to the body
rather abruptly. The withers are
sharp, with tho spinal column promI.
ncnt and the barrel long and Capac.
iOus, indicating good feeding capacity.
The ribs are sprung down and out.
ward and wide spaced, the heart and
loin Eirth large and the tail fine with
n heavy switch. The form OF the
dairy COW is frequently spoken Of as
the triple wedge" form. First, she
shows increased depth Of body to-
wards the rear when Viewed from ono
side. Secondly, she wldcns gradually
from the breast 10 the points OF the
hips, Thirdly, looking down on the
back the form wldens gradually down.
ward like wedge The udder IL well
developed and evenly Qunrternd; Is
soft and plIable but not nabby when
emptied. The milk veins are large
and tortuous and enter the abdominal
wall In two or more large milk wells.
The dairy type can be found in
many OF the breeds, but most charac.
torlstically In the distinct dairy
breeds. by the dairy breeds are
meant those that have become most
noted for uniformly conforming to the
true dairy type. They are HolsteIns,
Jerseys, Guernseys and AyrshIres.