Hints on Dairying
Nonfiction, Science & Nature, Technology, Food Industry & Science, Food & Drink, Beverages, Non-alcoholic beverages, Agriculture & Animal Husbandry
| Author: | Midwest Journal Press, T. D. Curtis, Dr. Robert C. Worstell | ISBN: | 9781312837652 |
| Publisher: | Midwest Journal Press | Publication: | February 28, 2015 |
| Imprint: | Language: | English |
| Author: | Midwest Journal Press, T. D. Curtis, Dr. Robert C. Worstell |
| ISBN: | 9781312837652 |
| Publisher: | Midwest Journal Press |
| Publication: | February 28, 2015 |
| Imprint: | |
| Language: | English |
Dairying runs back to a period in the development of the human race of which we have no record. Man early learned to not only slay animals and eat their flesh, but to appropriate to himself the food belonging to their young—a trait of selfishness which he has not yet overcome, and even manifests by preying in various ways upon his fellows. We have in the world large classes who add nothing to its real wealth, but live and luxuriate on the fat of the earth by drawing the results of labor from the toilers through cunningly devised schemes of finance, business and government.
Within the last twenty years, since associated dairying has been introduced, great progress has been made in the dairy—but not greater than in many other occupations, nor out of proportion with the growth of population. The growth of the dairy will probably never exceed the growth of population so long as the present heavy tide of immigration continues to set toward our shores.
It is not every novice that can take up the business of dairying and carry it on successfully; yet, some of our most successful dairymen are comparative novices in the business. Quick observation and sound judgment are important qualities in a dairyman. These qualities are not always acquired by long experience, but are oftener the generous gifts of nature. Hence, it frequently happens that men of quick discernment step into a new business and achieve success where others have met only years of failure.
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. 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...
[From the Chapter 1]
Get Your Copy Today!
Dairying runs back to a period in the development of the human race of which we have no record. Man early learned to not only slay animals and eat their flesh, but to appropriate to himself the food belonging to their young—a trait of selfishness which he has not yet overcome, and even manifests by preying in various ways upon his fellows. We have in the world large classes who add nothing to its real wealth, but live and luxuriate on the fat of the earth by drawing the results of labor from the toilers through cunningly devised schemes of finance, business and government.
Within the last twenty years, since associated dairying has been introduced, great progress has been made in the dairy—but not greater than in many other occupations, nor out of proportion with the growth of population. The growth of the dairy will probably never exceed the growth of population so long as the present heavy tide of immigration continues to set toward our shores.
It is not every novice that can take up the business of dairying and carry it on successfully; yet, some of our most successful dairymen are comparative novices in the business. Quick observation and sound judgment are important qualities in a dairyman. These qualities are not always acquired by long experience, but are oftener the generous gifts of nature. Hence, it frequently happens that men of quick discernment step into a new business and achieve success where others have met only years of failure.
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. 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...
[From the Chapter 1]
Get Your Copy Today!
