The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-08-21
DUAL PURPOSE COWS
SUBJECT OF INTEREST TO MINNIE
sofa FARMERS AND DAIRY
MEN GENERALLY
NOTES ON SPECIAL BREEDS

Great Milk and Beef Production
Can Hardly Be Combined in the
Same AnimaI-In the Manufacture
of Cheese Some One of the Breeds
May BE Better Than Others ,as IL
Rule.
The subject Of special" or dual pur-
pose cows is always an interesting one
to Minnesota farmers and dairymen, ow-
Ing to the fact that this state is rapidly
forging to the front both as a daily
stronghold and beef producer. The fol-
lowing article touching on this subject,
from the pen of E R. Towle of Franklin
county, Vermont, appeared in the last
issue of the Indiana Farmer:
We hear and read considerable nova
days about special purpose" cows, dual
p"~2Ose' cows, etc Each have their
p. ace and advocates, but farmer should
be fully. persuaded in his own mind as
to the course that will be most profitable
for him to- pursue.
If he has not sufficient experience of his
own, then he cannot learn much from
that of others who have been successful
In the lines pursued by them, as also from
the large amount of practical information
hat can be CLEANED from up-tO-date agri-
cultural publications.
The first thing to be decided is for what
purpose are the cows to be kept, whether
for the production of milk for SALE. the
manufacture of butter or cheese, o. for
the raising of animals for beef.
This is a large country and all these
lines are followed by farmers in different
places, but in this decision regard should
also be had to location, climate SOIL ca
pacity and markets, as well as both
adaptation and inclination of the farmer
himself.
To properly succeed today a man must
put energy, intelligence and indomitable
will into his business of whatever kind,
and this will apply to the farmer and
dairyman as well. Start right and hen
push ahead with all the courage AMI per
severance at command.
Again, having made a satisfactory Sc
lection, as far circumstances and in
clinations are concerned, stick to it and
follow it up with all possible good tudg-
ment and enterprise
The one who is often shifting rom the
manufacture of butter to cheese, from
cheese to milk for sale, or the raising of
beef stock, changing his cows to match
or trying to make one breed or dairy do
the work of ALL will not usually be very
successful in any of these enterprises.
think that the "dual. purpose cow, as
che is called, or mixture of all breeds in
one and adapting her-or trying toto all
of the purposes mentioned, will prove a
delusion and snare in the end
The farmer in the East who makes a
spec atty of the butter dairy, understands
very we'll what breeds are best for his
purpose, and will not often be found
mixing the different kinds together how
ever good they each may be, but will pre-
fer to breed them separately and up to
the highest possible standard of excel
lence for his business.
So in the manufacture oP obaoca co,,,o
one of the breeds may be better than the
others, and this should be selected and
made the most of for this line of work
This rule will also apply where milk is
produced for the market, and particularly
for special customers, who would like to
get what they want and are willing to
pay a good price for it, too
Farmers living among the luxuriant
grassfields of the West or Southwest
where forage is cheapiy produced and
fine beef is in excellent demand, will de-
sire a special breed for its production, one
that will give the best results in this line
and here comes in the Justly celebrated
Shorthorns Herefords, Golloways, ETC.
Our special milk and butter breeds. as
the Jerseys, Guernseys, Ayrshres, or even
Rolsteins, would be of little use there.
but will do exceedingly we'll for the
farmers at the East or other butter pro-
ducing regions.
Great milk and beef productions can
hardly be combined in the same animal
or breed, resulting in the "dual-purpose"
COW, but separately they may answer the
special purposes for which they are
adapted. And how fortunate it is that
there are these various breeds, each yalu-
able in its particular field and some of
them adapted to all portions Of our great
country, with all of its diversified fea-
lures of sell, climate and productions
q cd ole
any of the lines Of production here spoken
OF, it will be just ns necessary and ex-
pedint to pay as good attention to feed
ing and care. as to selection and breed
Ing. Feed with special reference to what
is wanted, whether of dairy products or
meat, not forgetting that liberality united
with carefulness will not fail to com
mensurate reward.
Some butter that is made in summer is
often soft or mushy, though, Of course
most of it is solid and of good grain. The
reason why the soft butter is not of the
same quality as the hard is that it is
not made in the same manner-which, of
course, includes the handling Of both the
milk and cream. The softness of the but
Ter is the rule in most dairies during the
hot months of July and August. Perhaps
the reasons why the difficulty is not over
como is lack of conVentences, pressure of
otaer duties, and in some cases, ignor-
oEce. To overcome all this keep things
cool Have the cream at the proper tem>
pcrature, &nd if you cannot secure the
means or making 1t So II would be better
to give up the idea of making butter dur
thS the summer, for it would be a great
deal bstter not to make poor butter. even
II you are interested In the smallest kind
o. way, for it will ruin your reputa-
ton. and this cnce done it will be next
lEGlyNSSibiP n Ii
business in either butter or cheese ChI,rn
the cIeam-during the morning would no
doubt be best-at a temperature of abour
% or 5S degrees. for this will prevent it's
becoming musny AS soon as the butter
co:iies in little granules about the size of