Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1878-02-01

animal with mild and lively looking eye, @
loose soft skim not too thin. but possessing
II certain elasticity to the touch, known only
to experienced hands, and designated by the
term quality" The quality be it good,
bad or Indifferent, denotes thrift or unthrift.
as well as quality of beef, which cannot de-
ceive the experienced hand. But some may
ask what has quality of beef to do with dairy
ing? To which l answer this : that the ma
Jority of the dairy cows come to the sham
bles after they are done with in the dairy,
and it is Just as well to have something worth
sending there when the time comes.
In contradistinction, l would ask, how
often do we see thick-skinned, hard-haired,
heavy headed aud dull-eyed COW that is pro-
ftable to have in the dairy?
1t is of great importance that breeders of
cattle should understand and discern these
| points, either in selecting or breeding cattle
for any purpose whatever, be it for the dairy
or shambles, or, what is best, both COM
bined.
Many people contend that this cannot be
done. but for one, at least, contend that it
has been done, and is being done and will
always be done by intelligent breeders. We
do not expect to see a COW loaded with fat
while giving a large quantity of milk. yet it
| is 4 well known fact that if u COW is in good
| condition, or even fat, at the time she calves
| she will give more milk on less food than if
| in low or poor condition. How important
then, TO have a breed of cows that will quick
| ly fatten up after being turned out of the
dairy to go dry. Every breeder of cattle
may notice the difference of cows for this,
that some will thrive and get fat where
others will have half starved and scraggy
appearance, but too often seen among the
nj
| would ask, do we see farmers exercising
false economy in purchasing low-priced bulls
for use IN their herds, saying that they can
not afford to pay large price for a thorough
bred bull, when the real fact is that they can
not afford to use the low priced one.
THE MONEY IN wEIL-BRED CATTLE.
Supposing, for arguments sake, that n far
mer can buy what he may think fair-look-
ing bull OF common stock, but of no particu-
lar breed, for $50. Now, for good Short
horn bull he will have to pay, say, three
times that sum, or difference of Sl00.
Then We Will suppose that he raises ten
heifer calves year from the best of his cows
The difference in value between that number
of calves alone over those by a bull of COM
mon breeding, when year old. upon mod
crate estimate, would be the difference in the
first cost of the two bulls. Besides, bow
often do we see good grade cows, with cross
or two OF Shorthorn blood selling in open
market for twice as much as unimproved
stock sells for. Again. if the supposed far
mer is in the habit of raising few steers for
beef cattle, as is done on the ma ajority of but
ter and cheese dairies, be will find that those |
with q fair proportion of Shorthorn or other |
improved blood, will not only be ready for |
market year earlier than scrubs, but will |
also sell for more per pound, on account of |
the superior quality of the beef
Why should people igIore the experience |
and improvements of former breeders and |
go on breeding from unimproved cattle, |
when tie improved breeds may be purchased |
for moderately increased outlay of capital ? |
To make selections from ordinary cattle |
for any purpose, in preference to the i'm |
proved breeds. is simply to waste time and |
energy that has already been spent for us by |
others, 1t may be, older and wiser in their |
generations than We.
HOW To BREED DAIRY CATTLE
In trying to perfect race of cattle for any |
purpose, We will require all the skill and en-
ergy at our command, even to maintain that |
standard of excellence already attained by |
some breeders. and if We should by any
means excel others, We will by that time
have found that it cost first and perhaps
least, money, then skill, time, patience and
perseverance.
To succeed l.. breeding. we must ever keep
in view the great principle that like pro-
duces like :" therefore, if We wish to attain
unto higher standard of excellence, we
must breed only from the best of milking
families on both sire's and dams side, ever
choosing the best of those families, and dis
earding all that are in any way Improbable
either as breeders or mixers. Like most
latr 4 IL. 81.
how OF milk for long period. rather than
the one that gives large quantity for a short
season only. good dairy of cows ought to
give milk on an average, for each COW, not
less than 300 days year.
In choosing or purchasing milch COWS, We
cannot be guided by any one external sign
alone bat, as n rule. large milk vein, a
well developed escuiehoon. and a large well
formed udder. with plenty OF loose, soft skin,
added to the qualities above named, will sell
dom, II ever deceive practiced and expe-
;ienced person.
We should never be in too great haste to
condemn young cows. especially of good
milking families for. as rule, Shorthorn
cows of good milking families will improve
both IN the quantity and quality of their
milk till they are six or eight years old, and
after that age the milk is generally richer
than that from younger COW. / have occa-
Slonally known heifers to give about as much
milk after their first calf as they would ever
give IN any year aiterward, while / have
known otkers that would give so little that
they were thought not worth keeping after
having their two first calves, prove to be
dairy cows by the time they were
five or six years old.
TIE MANAGEMENT OF THE DAIRY.
Having secured suitable herd of COWS for
our dairy, We must look to the proper man
lgement of the same. This, like the breed
of COWS chosen, must be governed by circuln-
stances. by situation, and by the disposition
made of the produce.
The man who makes butter will want
quantity o! milk that will yield a large per-
,entage of cream, and he who sells the whole
milk will be apt to look upon quantity, rather
han quality, as the type OF perfection in
larry COW whilst the chees maker willlook
or something between the two-milk that is
favorable to the production of cheese rather
han butter
The success Of the milk dairy will. in a
great measure, depend upon the regular daily
supply of milk throughout the wear, which
AN only be accomplished by having the
lows coming into callve at all seasons of the
year. aad supplying them with an abundance
If mllk-producing food at all seasons. Upon
he whole, think the same principles will
apply TO the moderate sized butter dairy. for
he reasons that butter always brings a high
r price during the Winter months that
,ows calving during the Autumn months.
when properly sheltered, fed and cared for
through the Winter, will give great deal
more milk during the year than those cows
hat give milk during the grass season only
also that the calves dropped in the latter
part OF Summer are dependent on milk for
her sole food at Il time when there is no
green grass, but are ready to turn out to
grass as soon as it is fit for them, thus having
great advantage over those that are not fit
10 turn out till the latter part Of the grass
,enson.
Of course do not mean that all calves
should be dropped in the Autumn, but do
hink that If those who make a practice OF
raising the best of their calves, especially
upon farms where a mixed hushandry is car.
ned on, would find it to their advantage to
have them coming both in the Autumn and
Early Spring months, so that tho one set of
calves would he ont of the way of the other,
for calves like all other stock do best when
not crowded too much together.
SENATOR KELLoGG's Early LIFE--"Un-
happy man, said 'where were you
born =
"At Orwell, Vt, in 1881. When was a
year old nv father who was Congregat onal
clergyman, was called to the church AT Mont
pelier, the capital of Vermont There he
IninisteIed lG years the Rev. Sherman Kel-
Iogg | was sent to the Norwich Military Acad-
envy, or University of Vermont, the same
school to which Granville +. Dodge, OF Iowa
went With me were Greenfield and Dunbar
Ransom. aiterwnrd gallant officers, and
Charles DennIson.
"How did you 60 to Illinois -
My grandfather, Saxton Kellogg, had sold
his farm in Vermont aud taken out his whole
family in 1888. while was II baby. He
bought section of land IN Peoria county,
Illinois Ny father followed in 1878, and
took part OF his fathers section, and ex-
pected to have church in Peorin. But he
died eight weeks after we arrived there,
leaving myselt and another brother and five
sisters destitute of everything but the land
Four of nv sisters are married in Iowa, and
L