Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1853-07-07

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or whether it should be abandoned for some
other possessed of different properties If
the produce of the dairy were the sole end
of farming, no better course could be fol-
lowed than to preserve the breed as it ex-
lists; they are hardy to degree of bearing
careless treatment and subsisting on indif-
ferent food, and the cows give large guam
tity Of milk in proportion TO their size and
the food consumed. 1t is this property that
gives its real value to the breed.
This valuable breed has of late been di.
minishing in numbers in consequence of its
having been crossed with other breeds
Hence dairy farmers are left to search for
suitable milking cows among breeds and
crosses of different kinds, and may from
time to time procure good cows, but it will
be seen how much of chance is thrown into
the business of selection.
The native andiimported cattle should be
kept distinct and pure individuals may,
indeed, if they think proper, possess them
selves of an improved Durham, or any 9TH
er valuable stock, but no benefit can result
to the dairy farmer from mixing these stran-
gers with the native race. The safer course
to pursue is to preserve each breed separate,
or distinct and pure, care being used to
call forth aud cultivate their usefel proper
ties, by due attention to the selection OF the
breeding parents. Efforts have from time
to time been made to Cross the GalloWays
with the Long-horns in England. These
attempts, says Prof Low, 9" it is believed
have been all failures in so far as they were
designed to improve the general breed OF
the country, aud recent breeders. with bet
ter kn-wIedge, have turned their attention
to the improvement Of the existing race"
Mr.. Gilman, in an essay, states that "by
crossing the Sussex with the Herfords,
heavier animal, but not fattening so readily
or working SO kindly, is produced. When
crossed with the Devon, lighter breed has
resulted, but not gaining in activity while
it is materially deterioated in its grazing
properties
The highlander, says Prof. Youatt "mus,
be reared for the grazier alone; every at
tempt to increase his weight every effort to
qualify him for the dairy, only lessons his
propensity to fatten."
The Fifeshire farmers are convinced that
their cattle, all excellent dairy breed, can
not be further improved as whole by any
foreign cross, and they conhne themselves
judicous selection of their own The i'm
proved Durham is inferior III the property
of Welding milk so the older and less cutl'
waited one showing that refinement IN breed
ing, and the great tendency to produce fat,
are unfavorable to the secretion of milk.
1t is impossible to unite the two qualities
of an extreme aptitude to falten and to milk
profusely in the same animal, for when you
approach the perfect form of a feeding beast,
and The kind of constitutional habit which
disposes to lay on fat, the milking propen-
sites of the COW always decline.
The external form which indicates the fit
ness of an animal for the dairy is the very
opposite of that which indicates its adapta-
ton for the purpose of fattening. The ex.
panson of the chest so essential to a iatten.
ing beast is not required for the secretion
of milk, it rarely happens that cow which
has strong disposition to become fat isnot
in a corresponding degree deficient in the
power Of secrcting milk
The following table exhibits the distln-
gushing characters of animals possessing
the properties of fattening or grazing, as
compared with those which indicate the fac.
ulty of yielding milk, W.
FOR GRAZING.
Head Small, muzzIe fine, ears large, a
little erect
Neck short and nearly straight, small
from the head to the middle, dewlap large
and loose.
Chest wide and round, ribs deep and
barrel shaped, great depth behind the ell.
bow
Back straight from head to tail, and well
filed up with muscle, hips wide.
Belly nearly straight.
Quarters full, and the muscles reaching
close down TO The joints, legs short, bones
small.
Tail fall perpendicular from the line oil
the back.
| Udder hrm and tieshy, and the milk
VEIN small
FOR DAIRY.
Head large, muzzle coarse, ears rather
pendant.
Neck long, slender, and tapering towards
the head, with but little loose skin below.
Chest deep but narrow, aud strikingly
deficient, in girth, ribs fiat, and wide apart
Back narrow, joints wide and loose, bones
prominent, hips narrow.
Belley large and dropping.
Quarters, muscles generally thin. bu
very firm, legs long and inclined to be "cat
hammed," bones large
Tail set on low, haunch dropping to thu
rump.
Udder large, thin, and the milk vein
promlnent.-Spirit Of the 1Tmts.