Southern standard. (McMinnville, Tenn.) 1879-current, 1883-11-03

anu UIOh6H MUuS. H6 OnOTLnUTn IN
perhaps the most popular and univer.
sal, and is most valuable for its beef
qualities, making larger yields of fine
beef than any other breed. Originally
in fine dairy COW, these qualities have
been so ignored, in the rage, for fine
beef, that. their superior milk and but.
ter qualities haye almost been bred out
Of them. Still they remain a high
rank, as to these qualities, in many
localities, and with many persons.
They are, perhaps, the defendants of
the old Teeswater and Holderness, and
attained their great perfection in the
county of Durham, Eng, where they
are still bred in their purity. J
Among those who have done much
to improve and bring the Shorthorn up
to its present high standard Of excel.
lence are Charles and Robert Colling,
Bates and Boothe, of England. But
of these Charles Colling took the lead,
and was better and more widely known
than all the Others, as the persons who
by his judicious in.and.in breeding had
more than one hundred years ago pro-
duced the finest types IF these animals,
and impressed upon them the best
characteristics they now possess. After
thirty years. experience, and standing
at the head of breeders, he sold out
and retired from the business, realizing
large fortune therefrom.
The Ayrshire is considered the best
cheese producing cow, her yield being
very large. She is of Scotch origin,
and from the county of the same name.
This breed is too small for beef as a
speciality. The Hereford is superior
breed, making excellent beef, and be-
ing medium milk and butter COW.
They were first imported into this
country by Henry Clay in 1917,
and are exceedingly popular in the
West, averaging in weight but little
less than the Shorthorn. The Dutch,
or Holstein, is larger breed of cat
tie, making first class beef and being
good milk, cheese and butter COWS.
The LOnghorn is also a breed that has
become famous for its beef and milk
qualities, and was perfected by Bake,
well, of England.
We might mention the old Scotch
Kyloe and the Irish Kerry-that were
popular and much admired in their
days, as well as the Highland Sot,
the latter a bushy, scrubby looking
animal, but making the best beef Of
all the breeds, but time will not allow
me to elaborate upon their qualities
and history.
Of all the races and breeds of cattle
none surpasses in beauty of color, deer
like appearance, and tapering limbs o.
the "little Jersey" None yields milk
so rich in butter producing elements.
Kind and docile in her disposition,
hardy and thrifty in her habits, and be-
ing the best butter machine" that evel
lived. Whilst many of the race have
yielded more than twenty-one pounds
in seven days, as Coomassie. Eurotus
etc., the Belle of Scituate has produced
more than twenty-five pounds in one
week, of "gilt-edge butter" The rage
for these COWS is such that the supply
cannot keep pace with the demand
and twenty Thousand dollars has beer
refused for at least one COW, whilst foul
and FIVE thousand dollars is we'll known
to have been paid for many of them
They come from the islands in thu
British Channels and have been breC
there for hundreds of years. The
Herd Register being about one hun
bred years old. No other cattle are
bred upon these islands, and the laws
prohibit the importation of any othel
into the islands under penalty of forfei
ture to the use of the poor.
There are six of these islands, Jerse,
being the largest, hence that IslanC
gives the name to the cattle bred upor
all the group, consisting of Jersey
Guernsey, Talderney, Jethro, Menr
and Sark. 1t is supposed that these
cattle came originally from the French
provinces of Normandy and Brittany