Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-06-22

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sideration the beginning and end of their Ca
reer, as well as the business parte of their
life, we give the preference. as a herd, to the
Durhams. They mature early, do good bust
ness as mixers and workers, and when they
have accomplished their missions in these
lines, are easily fitted for the shambles. AS
a sheep farmer once said to us: "There is
more to the Durham than any other herd.
It fills my eye. In selecting a herd of cattle
as in selecting a wife, fancy must be con-
suited a little, and | love, when I go into my
%barnyard, to see the stately Durhams."
Unjust be confessed, however, that the
Durhams are not the greatest mixers in the
world. There are families among them in
which the food goes to the production of
milk, and there are individuals famous as
:" fill-pall animals and butter COWS, but the
general culture Of the Durham has been for
beef. Durham butter is not often mentioned
in market, and if butter is the objective point
of the farmer, and he wants a fancy article
at fancy prices, the Jerseys will furnish it.
The very name goes a great ways with many
purchasers, and the golden color strikes the
eye as pleasantly as the name does the ear.
We have eaten as good butter made from
natives as any Jersey we ever tasted, but the
fashion is for Jersey butter, and fashion is
tyrant that governs farmers customers, if it
does not govern farmers themselves. There
can be no question but that Jersey milk
runs to cream. There are numerous and
well authenticated instances iii which five
quarts of jersey milk have made a pound of
butter, whereas ten quarts at least are ordi-
narily required for a pound. By actual test,
also, Jersey milk has shown thirty-five per
cent. of cream. The owners of Jerseys see
great beauty in them they talk of their
fawn color, their deer-like legs, their gazelle
eyes, their gentle disposition, ETC., but it re-
quires some culture to recognize all their
beautiful points.
There is another breed of cattle, the Ayr
shires, which are gradually making for
themselves a name and a place in this coun-
try, and their reputation rests on a solid
basis. They are good mixers, and their
milk is good to drink, good for butter,
makes good cheese, and is good for mar
ket. The farmer who should sell JERSEY
milk might fatten his customers, but he
would grow poor himself. Ayrshire milk
has all the constituents of a perfect article.
When the cream is taken off the residue will
make children and all young animals grow,
whereas when the cream is taken from Jer-
sey milk the substance of it is gone. For
use in the family we prefer Ayrshire to Jer-
sey milk. Fat is not the only thing needed
by children. What an Ayrshire COW is we
will let DR.. Loring, who ought to know, as
he has q herd of seventy, say. We quote
his description with authorizations: can
Ayrshire COW is a cow made up auatomically
and philOsophically upon the best model.
She has that structure of the head which in
dicates a %contented, placid disposition, and a
powerful constitution. A COW that has a
broad base to her head is the best, and if she
has a large, luxurious mouth, that looks as
if she was made for business, and can fiji
her stomach rapidly, SO that she can lie down
and digest and repose, she will be all the
better fitted for the business of the dairy.
The milk vein should indicate a good super
fetal vascular system. The bony structure
is SO articulated that there is. elasticity and
ease of motion about it. Upon a good chest
development depends almost everything else
in a dairy COW; the hips strong, not too
wide, and her hind quarters upright, sub
s%tantial, vigorous. Then il, in addition to
all this, you can get a hide that is elastic and
soft, covered with a warm, substantial coat
nf hair. with IN ,,JIor which 4, rnai-od ,.r