Of course, a thorough knowledge of the business must be had or be
acquired. The proper selection or rearing of dairy stock is essential
to success. The cow should not only be a good milker, but give milk
suited to the line of dairying pursued. If cheese making is the object,
there must be a large flow of milk rich in caseine. In butter making,
a large flow of milk is not essential, but there must be a large
percentage of fat in it. And the breeding must be such as to keep up
the status of the herd. Some depend on purchasing cows, and exercise
great care and judgment in so doing. In exceptional cases, a herd may
be kept up in this way. But somebody must breed and rear good cows, or
soon none can be had at any price. As a rule, it may be said to be the
duty of every dairyman to breed from the best blood obtainable, and
to rear the heifer calves from his best cows. Unless this condition
is fulfilled, the dairy as a whole must run down. It is only by
constant care and breeding from the best that the present status can
be maintained, and possibly a little progress made. It should be the
ambition of every dairyman to constantly improve the value of his herd,
and to make progress in every department of his dairy, while improving
the quality of his product.