In buying dairy stock the farmer generally finds it for his interest to select young heifers, as they give the promise of longer usefulness. But it is often the case that older cows are selected with the design of using them for the dairy for a limited period, and then feeding them for the butcher. In either case, it is advisable, as a rule, to choose animals in low or medium condition. The farmer cannot commonly afford to buy fat; it is more properly his business to make it, and to have it to sell. Good and well-marked cows in poor condition will rapidly gain in flesh and products when removed to better pastures and higher keeping, and they cost less in the original purchase. It is, perhaps, superfluous to add that regard should be had to the quality of the pasturage and keeping which a cow has previously had, as compared with that to which she is to be subjected. The size of the animal should also be considered with reference to the fertility of the pastures into which she is to be put. Small or medium-sized animals accommodate themselves to ordinary pastures far better than large ones. Where a very large cow will do well, two small ones will usually do better; while the large animal might fail entirely where two small ones would do well. It is better to have the whole herd, so far as may be, uniform in size; for, if they vary greatly, some may get more than they need, and others will not have enough. This, however, cannot always be brought about. [Illustration] Crossing and Breeding The raising of cattle has now become a source of profit in many sections,--to a greater extent, at least, than formerly--and it becomes a matter of great practical importance to our farmers to take the proper steps to improve them. Indeed, the questions--what are the best breeds, and what are the best crosses, and how shall I improve my stock--are now asked almost daily; and their practical solution would add many thousand dollars to the aggregate wealth of the farmers of the country, if they would all study their own interests. The time is gradually passing away when the intelligent practical farmer will be willing to put his cows to any bull, simply because his services may be had for twenty-five cents; for, even if the progeny is to go to the butcher, the calf sired by a pure-bred bull--particularly of a race distinguished for fineness of bone, symmetry of form, and early maturity--will bring a much higher price at the same age than a calf sired by a scrub. Blood has a money value, which will, sooner or later, be generally appreciated.