BUILDING A DAIRY HERD.

Waipa Post, Volume V, Issue 219, 10 June 1913, Page 4

BUILDING A DAIRY HERD.

QUESTION OF BREED. In the opinion of E. R. Stockwell, of the Oregon Agricultural College, the selection of the breed

is not the all-important point in starting a dairy herd. In speaking about this subject, some time ago, he said : “ The first question that arises in starting a dairy herd is that ot breed. The tendency is to attach too much importance to this matter as influencing the success of the venture. Some consideration must be given to the purpose for which the product is to be used.

“It is impossible to give data that is satisfactory as to the relative production of the different breeds. The best figures available are those reported from experiment stations in the United States, of animals owned by them.”

He then quoted figures showing the average milk production and percentage of butter-fat a year for Holsteins, Jerseys, Guernseys, and Ayrshires. For instance, 85 Holsteins averaged 87991 b milk, and 83 tested averaged 3.45 per cent fat; 153 Jerseys averaged 55091 b milk, and 154 tested averaged 5.14 per cent fat; 17 Guernseys averaged 55091 b milk, and 21 tested averaged 4.98 per cent fat, while 24 Ayrshires averaged 65351 b milk, and 3.85 per cent fat.

“ The general plan to be followed in building up a dairy herd naturally will depend upon conditions such as the purpose in view, the knowledge of the business, the resources at hand, and so on.

“ There are two ways of getting a herd together; to buy the animals, which requires no small amount of capital, and it is difficult, or probably the best wav, to breed them. It may possibly be advisable to buy some good foundation stock, and at various times pick up a good animal when possible. I believe, however, the most successful herds have been bred and reared by their owners. “ The two things to be emphasised in building up a herd are, first, the selection of the herd bull, and second, the elimination of the unprofitable cows by keeping records of production of each.”