Oxford Democrat., 1906-04-24

pounds.
During the closing week, commencin
35S days from dropping her calf, sh
gave from So to Sc pounds daily. S
thoroughly was the public convinced
the correctness Of this record that highe
records have since been received withou
an intimation Of former incredulity
Pietertje I'd. in her eleventh year pro
duced 30,S1s 1-2 pounds, and Princess
Wayne, in her twelfth year, 29,OOS Ill
pounds. The latter gave S,lS2 l.
pounds in thirty days, the highest day.
yield being 11S lie pounds. Seventy
seven cows have been received to Ad
vanced Registry that have produces
from $4,000 to $4,000 pounds in period
of ten months to one year.
There Is rapidly-growing recog
milton of the superior value Of the mill
of this breed for direct consumption
We quote from an article in the "NatiOn
al Stockman:"
Every physician of note maintains
that normal milk properly balanced il
far better for food, especially for in
fants and young children, than is mill
richer in fat. Probably milk containing
not more than 3.4 per cent of fat is full.
rich enough, since the human mother
milk seldom exceeds that figure, and
often falls below per cent, and it /:
said that nursing infauts of such mOther'
are more healthy than those who ge
richer milk. Good medical authorities
have stated time and time again tha
normal milk is much healthier for til.
human than is rich milk, and there II
not careful, intelligent breeder to-day
who does not know that 8 per cent milk,
fresh from the COW, is much better fol
the calf than per cent or even pei
cent milk. Indeed it is quite freely
conceded that hundreds of Jersey calves
owe their premature death to surfeit
IF rich new milk. DisOrdered stomachs
indigestion and scOurs are the results
when such milk is fed to calves"
Dairymen handling cows of this breed
do not hesitate to admit that their milk
contains lower percentage of fat thar
the milk of Jersey and Guernsey COWS
But in view of their enormous produc
ton of milk, they assert that they aver
age more butter per cow, and that they
produce larger margin Of profit. liz
Europe it is largely used, not only in
Holland but in Belgium, France and
Denmark, for butter making. 1t is
probable that it adds annually to the
worlds product more than any other
breed, and perhaps more than all other
breeds together.
The chief business Of the Friesian
dairymen, the originators of this breed,
is butter making. 1t is not possible to
ascertain when this was not their chief
occupation, so long and so continually
have they pursued it. 1t is of so much
importance to their country that other
kinds of business prosper or fail with
the rise and fall of price, or the increase
or decrease of this single product, but.
ter. This business was formerly carried
ON in the families of the farmers with
very imperfect appliances and methods.
Now it is largely carried on in factories
supplied with separatOrs and other
modern appliances.
In America, Holstein-FrieSian breed
ers have not been behind the breeders
of other pure-bred dairy cattle in max
ing private records with the churn.
But recognizing the unreliability OF
many churn records, they generally
making them during the
fiscal year, 1S94-5, and have since been
making official records by the use OF the
Babcock test.
The Holstein- -Friesian Association
assisted by the different experiment
stations, has continued this method of
weekly official tests up to
the present time, and the most f1attering
results have followed.
That the Holstein-Friesian is unap-
preached by any breed of cattle in the
production of large quantities of milk,
no one will deny. My observations lead
me to believe that the highest yields of
butter have been obtained from COWS
yielding the largest quantities Of milk.
This seems also to apply to the cows OF
the other breeds and the results of the
official tests of the Jerseys at the Worlds
Fair confirm this view.
The quality of the butter produced by
this breed, so far as tests have been
made, shows that it is equal to that of
any other breed. Quality in butter de-
pends; first, on the healthfulness of the
cows (no breed is more healthy than
this); second, on the food and drink of
the cows,-both must be free from un-
pleasant flavors and odors; and lastly on
the ability of the. butter maker. The
percentage of fat in the milk has moth
ing to do with quality of butter, nor has
color necessarily anything to do with
quality, for it is well known that the
butter made from the milk of all breeds
of cows requires artificial cOloring at
certain seasons of the year, and the
closest observations cannot detect arti-
icially colored butter from that which
is naturally cOlored. The coloring mat
ter ordinarily used is annatto, a veg
etable product. This coloring is doubt
less as healthful, or more 80, than
natural coloring, the causes of which
are yet undiscovered; the same causes
produce yellowness of flesh, which is
universally regarded as serious objec-
ton in veal and beef.
In our Eastern and Middle States the
production of veal is already adding an
important item to the credit side of the
dairy farmers balance sheet. No kind
or quality of veal is in so great demand
as that of the Holstein -Friesian breed
and it's grades. Veal is also an impor.
tant source of revenue to the dairy man
of North Holland and Friesland. They
supply vast quantities to the English
markets.
Cows of this breed make an excellent
quality of beef. Whatever may be the
breed, a dairy herd in no country lasts
above six to ten years; age, accidents
and failures to breed constantly deplete
it. If the cows thus dropped out can.
not be profitably turned to beef the capi.
tai in the herd is totally lost during
every period of six to ten years. Cows
of this breed are good feeders and theil
beef commands high price.