The free press. (Poplarville, Miss.) 1890-19??, 1897-07-08
The General-Purpose Cow.


where there will be pure bred cattle,
and nothing else, but that time is GER
tainly now long way off. AS the
case at present stands, the great bulk
of our cattle is very common and
scrubby indeed, and the best that can
be done with these is to gradually and
as fast as practicable grade them up
improve them both by selections and
crosses on pure-bred males.
An important problem is up for solu-
ton at the very start in this under
taking, and that is as to the direction
that should be taken in this matter
whether, in other words, we should go
in the milk and butter or in the beef
direction.
The strictly beef breeds are usually
poor when at their best when it comes
to the milk pail; the little Jersey is a
type of the very poor when it comes
to being put on the butchers block.
So much is this thought to be the fact
by men whose main business is raising
choice beef cattle that they regard the
general introduction of Jersey blood
as serious blow to the best for their
iad,setry. Thus when Jersey cattle
first began to be brought to Kentucky
at all extensively this was the attitude,
and they were much opposed and
sneered at, but in spite of that they
have become established and repre-
sentatively fill great place in our
agricultural and best food economy.
If fine cream and butter meet the
want, then to the little Jersey we must
go as the basis of operations best cal.
culated to secure our general purpose
COW, making up for the loss on beef
account at the end of it all by gains
otherwise made on the way to that
end.
On many farms, on most farms, in.
deed, the milk and butter stand related
to direct home supplies only, and when
clearly be in the direction of beef.
This is mostly as we find it and mostly
in the common interest as it should be.
Beyond any doubt the nearest ap-
proach to the ideal in this respect is the
Shorthorn or Durham breed of cattle
more gentle and kindly than they. The
beef they make ranks with the best, as
evidenced by rings results secured
under this crucial test. In like man
ner have they earned rank with the best
when it comes to the production of
frst-class milk and butter. To-day in
England there are dairymen who,
though compelled to make every edge
cut to make their business pay, VIII
have nothing but Shorthorns. And it
has long been so there.
Cattle come to their best and begin
to decline as mixers some time before
they arereally what should be regarded
as old; and when they do so, they are
in good form for fattening and making
into excellent beef, if of the beef breeds.
1t is far different if they are of other
than the beef breeds. Then the males
of the beef breed, when not wanted
for purposes of increase, are made into
steers, that yield the choicest beef of
the markets of the world. Millions of
dollars worth of just such beef leave
the bluegrass pastures of Kentucky an
nually, going to the great centers OF
civilization. and not little of it in the
live state across the sea. In magma
tion-let us compare herd of such
steers with like herd made from the
best of the strictly cream and butter
breeds.
There is, of course, room for all and
a place for all; only it is important to
remember, in dealing with our general
purpose COW, that if we would get
there all right, we should start right,
adapting the means to the ends, and
not putting butter and-cream COW
where beef one will pay far better,
or vice versa.
Circumstances should also be taken
into account in considering this matter
thoroughly. The heavier and beef
breeds of cattle need fare and pas
turage that is generous according to
their size. Whilst the case for the
cream and butter breed is not to be
stated in terms the opposite of this
the rule that something never comes
from nothing always obtaining it is
Ihe fact that the smaller kinds often
prosper and greatly strengthen family
where the larger would ine-
Fitably starve. Home and Farm.
H. *