Cleanliness everywhere and at all times is an absolute necessity. There is not the least danger of being too clean. The writer has never yet seen a dairy without defects in this particular. Yet, most people mean to be clean, and suppose they are. Lack of information is often the cause of uncleanliness, and habit goes a great way in making people indifferent to untidy surroundings. It is safe to copy the neat points found in every dairy, as well as to avoid the offensive ones. As Gov. Seymour once said, "cleanliness is a comparative term." It is well to keep making comparisons on this point, until no unfavorable comparisons with anybody's dairy can be found; and these comparisons should extend to the surroundings of the cows, the manner of milking, the handling of the milk, the cleansing of milk utensils, and all the processes of manipulation from beginning to end. The dairy house should not only look clean, but be, as it were, fragrant with neatness and sweetness. And it is all-important that the clothing and person should be clean and neat to a fault. A sweet temper, even is no drawback. THE HERD. 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. DAIRY STOCK.