How to Select Cows: or, The Guenon system simplified, explained, and practically appliedHazard, Willis P. (Willis Pope)
Science
How to Select Cows: or, The Guenon system simplified, explained, and practically applied
Hazard, Willis P. (Willis Pope)
Cattle -- Judging; Cows; Dairy cattle
“A very valuable pamphlet. Mr. Hazard has devoted great attention and
study to the subject, with a view of rendering the system popular, and we
happen to know that his work is largely appreciated, especially by the
farmers of New England, from the number of orders received for the book.
The discovery made by Mr. Guenon, and the practical principles founded on
it are invaluable, and the saving to the country by its general knowledge
will be very great. The State of Pennsylvania, in 1878, appointed a
commission to test the system and report on it. Mr. Hazard was a member
of the commission, and has added the results of much study and research.
He has been invited to lecture and present the subject at the annual
meeting of the Massachusetts State Board of Agriculture, at Greenfield,
and has many invitations and engagements in other places.”—_Massachusetts
Ploughman._
“This volume embraces all the essential matters in Guenon’s treatise.
It is really a valuable contribution to dairy literature.”—_Southern
Cultivator._
“Every farmer should study Guenon.”—_Farm Journal._
“Dairymen and stock raisers should send for a copy.”—_Rural Nebraska._
EXTRACTS FROM THE MUCH LARGER NOTICES OF THE WORK.
HOW TO SELECT COWS; OR, THE GUENON SYSTEM EXPLAINED. By _Willis P.
Hazard_. In no way is the march of improvement in agriculture more
decided than in the new discoveries and new methods of developing its
resources. It is owing to these that America is now the granary of the
world, and, as years roll by, if the developments of the next decade
are as great in proportion as the last ones, no matter how extensive
the foreign demand, there will be an ample supply at still lower prices
than at the present. No branch of agricultural interests has changed
so much and received such an impetus, especially within the last five
years, as the dairy. Entire new modes of making butter and cheese and
of setting milk have largely taken place of the old ones. Competition
in making dairy products becomes keener each year, and every process by
which the labor can be lessened, or the products be cheapened, meets with
recompense.
Public-domain text, read in full here on John Shaqi.
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