The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1875-03-23
CONDUCTED BY ALBERT CHAPMAN,
Breeds Of Cattle Adapted to
Vermont.
READ BY A. u. ARMS Al THE PLAIN
FIELD MEETING OF THE BOARD.

n
FIELD MEETING OF THE BOARD.
Understanding the object of a paper
TO consist In the advancement of n
problem which may lead to discussion,
thereby drawing out the views of others
which may be interesting, 1 propose
not to assume to know what breeds oil
cattle are the best for others, but to
enquire If the introduction of new OF
foreign bloods are beneficial to the
dairy interests of Vermont, presenting
few items of my own experience and
observation.
1t Is well known that have been an
advocate of native stock for the average
Vermont farmer, having in former
years tested somewhat of the then
known breeds by way of grades, viz
of the Ayrshires, Durhams, Devons,
and Herefords. / never found any that
for oil practical purposes would COM
pete with the natives, and have not
to this day seen a cow that has made
so much butter in day as a little So
called native which I once purchased
in Hardwick for the sum of $4O-and l
have seen no account of such with one
exception, viz: the Jersey that Hon.
Daniel Webster imported many years
ago, which was said to make nineteen
pounds of butter per week.
formerly contended that the native
cattle, bred with, the same care for a
specific purpose and with the same
keeping for an equal length of time,
would excel the celebrated Shorthorns
which date their origin back more than
two hundred years.
Our farmers have been Indifferent in
regard to the breeding and keeping of
stock. will go back to my boyhood
days when an animal was fortunate to
get the lee side of barn or fence even,
to shelter them from the northern
blasts. / presume others have the
same recollections. have now in my
minds eye the stock on the farm where
Speut my younger udyS.
The manager was considered very
good farmer for the times, keeping
some thirty head of cattle and from one
to two hundred sheep, The oxen and
some ten cows were permitted to enjoy
the luxury of stable on the north west
end of the barn and standing eight feet
from the ground all open underneath,
also open between the cattle and barn
floor with nothing to prevent the free
use of the fork. The remainder of the
stock being young. cattle from three
years old downward were allowed the
free use of the yard with allarge open
shed, where the strong would drive the
weak into the wind and storm-many
were the cold nights that the hired
man was required to go.to. the barn and
drive up the cattle, not excepting the
cows, to..start their blood into circula-
ton to prevent them from freezing.
fancy that the renowned Jerseys OF
the present day would succumb to such
treatment, and that the Durhams would
fall to put on such outlines and finished
proportions as we see at our fairs il
compelled to buffet against the cold
and storms) to which cattle in those
days were exposed.
But times have changed, not only in
the'manner of breeding and keeping
of stock, but in the business of the
farmer, which requires different
management.
In those days the raising of beef cattle
was OF as much, perhaps more import
ance than of cows for the dairy. All
contracts were made payable in stock
or grain. The common practice on
the farm to which have alluded was
to kill annually from three to six head
and sell perhaps as many more. Those
slaughtered were to pay the mechanics
and other bills, those sold on the foot
were to pay the merchant and hired
help.
AS times have advanced the young
stock finds shelter in the barn, warm
stables take the place of open sheds.
The settlement of the West and in
crease of their facilities for raising ant
fattening of beef drives the eastern
farmer from competition, and as a con
sequence he enters more largely int
dairyiDg, nearly all who have a few
cows making cheese a part of thu
season. Then the, question arises al
to what breed is best?
The answer depends on knowledge
of what is to be the product; If exclu
sively cheese, I should say decidedly
the Ayrshire or their grades, thes
being the largest mixers on the SAM
keeping but for mixed product o
butter and cheese, I should from m,
knowledge of the breeds select tn
natives first, then the Durhams an,
more inclined to make beef and requir
better keeping to produce the SAM
amount.
Let me here state what / understand
by the term native. Nearly all GU
stock is more or less impregnated will
some of the foreign bloods bred withou
any particular regard to quality.
consider that the native is as much O
an Independent breed as any other
and when bred in and in for twent.
years without the introduction of an,
outside blood, it is as pure as most
the thoroughbreds of the present day
know of but few cattle beside on
entire dairy that can claim to be pur
natives.
/ found that the introduction of tn
Ayrshire blood greatly increased tn
amount of milk and at the same tim
decreased the amount of butter. Flo