By such methods the eastern farmer easily keeps at least twice the number of cattle that the average farmer here is now keeping, and still he takes but little more of his land away from other farming operations. The intensive dairyman uses all that he raises for his cows and usually buys some besides. The by-product farmer in Nebraska has been in the habit of setting aside hardly any acreage for the use of his cattle. But the combination is positively a success and would have long ago been more in use in Nebraska had not the labor situation presented difficulties almost impossible to overcome. My farm is small and borders on the very edge of the city. Intensive dairying is the only thing practical for me even though I can not expect to produce as cheaply as farmers differently situated. I am re-stocking the farm this year. CHAPTER II THE DAIRY TYPE =Capacity.= The first thing that we look for in a dairy cow is capacity--capacity to digest feed and to turn that feed into milk. The digestive and mammary systems of the cow should be strongly developed. On account of the location of these organs the dairy type of cow is wedge-shaped, being wider and deeper at the rear. Her wedge-shaped body, however, should be fairly wide over her heart and lung section, for she is required to breathe a great deal of air and to have great blood circulation. Her udder and milk veins should be well-developed. The four quarters of the udder should be fairly uniform in size. Her milk veins are more likely to indicate her history than her capacity, for no cow has very large veins until they have been developed by heavy milk production. Still in all good dairy heifers you will find well-established milk veins carried fairly well forward. These things indicate the capacity of the animal. =Tendencies.= We must now determine her tendencies. She must not convert her food into beef nor must she destroy her energy by nervousness and a tendency to too great physical activity. The head of the cow should be clean-cut and lean, the neck long and lean, and the shoulders narrow at the top. The joints should be open so that a man’s fist could be thrust between the cow’s front leg and her body. The cow should not be beefy at the rear. Even though she be fat she should not be of a square beef type. The udder should be attached high behind and the thighs should be narrow. In fact, we want a cow that is not an “easy keeper” but that will milk out clean. The cow should be soft skinned and fine haired. Beware of the wild-eyed, nervous, quick-moving cow for she wastes her energy. Beware of the sluggish cow for she will be sluggish in appetite and will convert her feed into fat instead of milk. Perhaps the best way to describe the disposition of a good dairy cow would be to say that she is alert and intelligent but calm and sensible.