Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1902-01-23
History OF Some Dairy Breeds.

| tribune
Farmer, many Of the facts of which
the writer took from the publications
| OF Thomas Shaw. The article fol-
lows: Of course we ali know that the
little Jersys are more prolific in but
ter and cheese than any other breed.
This is measurably accounted for by
| te fact that for more than sec years
| they have been bred for that purpose
on the island of Jersey, which is a
British dependency, and since 1859
the importation of other breeds of
cattle into the island has been strictly
prohibited, except for the purpose of
laughter, hence, when we get an
animal direct from the island of Jer-
ey we may know its blood is the
'cme of purity.
The, Guernseys are a most excellent
reed for butter and cheese. They
re larger than the Jerseys. They
axe their name from the island of
Guernsey, which is situated off the
northwest coast Of France. They also
lave been bred for centuries without
lie admixture of any other blood
hat island is less genial in climate
han that of Jersey, the Guernsey
assesses something more of hardi-
ess than the Jerseys. They are
lrger than the Jerseys and little
sugher in conformation. Their skin
of a rich orange color and their
.ilk and butter are noted for their
Iperlative golden coloring.
The Holstein-Friesian cattle are
opposed to have been known in Hol-
nd during the entire Christian era
least They are large animals, and
lie cows are noted for yielding large
lantities of milk, but not nearly so
ch in butter fat as the milk of the
20 breeds named above. 1t seems
lat their original breeders bred for
Iantity of milk not quality. 1t is
Iir to assume that their ancient
feeders knew little or nothing about
uality of milk, milk being milk, no
latter whence it came, and that was
/ there was to it. The large produc-
on of milk by the Holsteins has
used something of revolution in
one sections in the method of breed
ug COWS strictly for their milk alone,
here it is shipped to the cities.
These milk dairymen had largely bred
up with Jersey blood, but finding q
lack of quantity they went to crossing
their Jersey COW with Holstein bulls,
and the cross-breels did produce more
milk. Holstein steers make most ex-
cellent oxen for labor, but they are
too bony for first quality of beef.
Having noticed some of the charac.
teristics of few of the dairy breeds, |
it is well now to turn to the beef |!
United States the shorthorns evident
y come first. Their size is relatively |
large the standard colors are red, /
white and red spotted and roam, red |
being most in favor and white objec-
tionable. While all shades of roam |
Are admissible, a red roam is preferred.
The body is long, broad and deep, and |
equally covered with firm flesh. Legs
short, neat and trim, back wide,
straight and level body almost a
capacious heart rooms,
lorns short with a slight downward or
upward tendency. The wel[kept |
;horthorn steer is plump and symmet-
'ical. They are inclined to early
growth and maturity, and with judi
,ious care and feed are now often
made to weigh as much at Is to 20
months of age as they usually did at
years old. There are milking strains
among the shorthorns; but while they
,annot equal the dairy breeds in the
of dairy products still |
some of them make the best dual pur-
,ose family COWS. The breed is conf
hardy.
Little is known of the Hereford |
breed prior to the last half of the 18th
century. 1t is generally supposed |
hey descended from one or more of
he aboriginal breeds of Great Britain,
the Devon and Sussex, which |
we're red in color, and these crossed |
y the white cattle of Wales, and |
,attle. The greater size of the Here !
ords as compared with the Devon,
Sussex and white faces of Wales is
)wing to the abundance of the food
products in Herefordshire, where the
]reed originated. The herefoTds are
,ette adapted to mild climates than
hey are to the riGors Of nnrthern lati-
udes, hence they are the ruling beef
;attle of our southwestern plains ard
inches. They usually possess one
eature, which if not a fault, is GER
ainly pleasant to the beholder, and
It is their excessive growth of the
ewlap, while the trim shorthorns
We none.
The Aberdeen-Angus cattle are a
lied breed and indigenous to Scot
i'd. They were but little known in
S country prior to 1850. They are |
% best adapted to temperate eli |
ties when shelter can be given them |
winter In size they follow Gle sely !!
on the shorhorns and Herefords !
d weigh remarkably well in proper |
n to their size. At maturity COWS |
Ugh LOO to 1.500 and bulls 1000 to !
90 pounds. Originally they were |
wv in maturing, but in this respec, |
~ have been much improved. With !
cd feeding steers will mature in 21a
ars. AS rule the flesh is well
xed and of most excellent quality.
ing hornless and good feeders and