Triumphs and Wonders of the 19th Century: The True Mirror of a Phenomenal Era / A volume of original, entertaining and instructive historic and descriptive writings, showing the many and marvellous achievements which distinguish an hundred years of material, intellectual, social and moral progress

by James P. Boyd

III. IMPROVEMENT OF STOCK.

Perhaps it would be well in beginning to write on this subject to ask, what is “pedigreed stock”? Many people have the idea that pedigreeing is an arbitrary rule adopted by stock growers to mystify the buyer and secure larger prices for their stock. The fact is that it is intended as a protection to the purchaser, and is, or should be, a guarantee that the stock has been bred along certain lines for a sufficient period to establish the desirable qualities which it is wished to perpetuate. A rigid censorship is exercised over the record books, and it makes every one recording stock, in a certain sense, a detective to see that the records are truthful and represent the animals just as they are.

It is doubtful if along any line of farm operations there has been greater improvement than in the breeding and care of stock; yet there were greater difficulties to overcome in doing this than in improving the implements. These difficulties may be classed as follows: First, the one already alluded to in the opening chapter, to wit, the expense of importing and the consequent high price of thoroughbred animals; and when we recall that this was at a time when the farmers were hewing out their homes from the forest, and could not obtain large prices for their products, it will be seen that few farmers could afford to improve their stock. Second, as to cattle and hogs, it was almost impossible to breed pure stock; for all animals were allowed to run at large, and the woods were full of “tramp males,” which would break through the fences and invade the fields where the improved stock was kept. Third, those engaged in breeding stock found that there was a limit which when reached brought barrenness to high-bred animals, and in many other cases reduced the vitality so as to invite disease. That this evil was a real and serious one is shown from the fact that large numbers of high-priced animals failed to produce young among cattle, and that many herds of pedigreed swine were carried off by epidemic diseases. Fourth, and perhaps the most serious hindrance to improvement, was the indifference of farmers and the want of appreciation of good stock, and of course the farmer who did not want it would not coöperate in producing it.

The difference between the improvement of implements and stock consisted largely in the fact that trained mechanics were responsible for the former, and they would perfect the implements until the farmers could not afford to do without them; while the slipshod farmer would be satisfied with his common stock, and would fail to accept the help of the men who were trying to improve it. Another thing which farmers learned slowly was that good stock requires good care, which not only means shelter and liberal feeding, but also that the food be adapted to the wants of the animal. More fine animals were ruined by over-feeding with corn—a heating and fattening diet—than by insufficient food and exposure to cold and storm. It took many years to teach the farmer what a balanced ration was, and why it was necessary.

MODERN CLOVER HULLER.

Showing Uncle Tom’s Stacker and Self-Feeder.

It would be interesting to take up each separate breed of cattle and trace its source, giving credit to the men who improved and developed it, and the date of each importation; but the limitations of this article forbid anything more than brief mention of the more prominent breeds, and many which possess great merit cannot be even mentioned. The improved cattle of the United States may be grouped under three heads—beef, dairy, and general purpose. Of the first the Short-horn holds, perhaps, the highest place, or certainly did for a long series of years. These for many years were bred under the name of “Durham,” but about a generation ago the name began to undergo a change to Short-horn.

These animals, while especially adapted to the block, are fairly good milkers, and some strains of them are superior dairy cows. They have the quality of early maturity and produce a larger per cent of fine cuts of meat than most, if not any, other breeds. These cattle were first imported into America in 1797, and many other importations were made during the first half of the present century.

Another breed which closely resembles the Short-horn is the Hereford. These cattle are usually of a uniform color—a pale red—with white face, breast, and flanks, and drooping horns. They were first introduced by Henry Clay in 1817. Another importation was made in 1840, but it was not until 1860 and subsequently that they were imported largely and a “herd book” established for them. Since that time they have multiplied largely.

HEREFORD COW. “LADY LAUREL.”

The last of the three distinctly beef breeds is a hornless race originating in Scotland, and known by the name of Aberdeen Angus, Galloway, or Polled cattle. These cattle have the distinctive quality of hardiness, and as they have very thick, close hair they are able to subsist on the range without shelter better than perhaps any other breed. The males have a remarkable prepotency, and the cross-bred animals very rarely show horns. Like the Herefords, they are poor milkers; for while their milk is rich, the quantity is small, and they usually go dry for several months of the year. They were first imported into this country about 1850, and in 1883 nine hundred were imported and distributed among the cattle breeders of the plains. Polled cattle are becoming more popular every year, and many farmers now dehorn the cattle of other breeds; and the time is not far distant when horned cattle will be the exception and not the rule.

The Channel Island group—the Jerseys, Alderneys, and Guernseys—embraces unquestionably the best butter animals of the world; and if we are to judge by their wide distribution and great popularity, the Jerseys lead the list. They were first introduced into the United States in 1820, and in 1850 large importations were made; but it was during the decade from 1870 to 1880 that greatest interest in the breed was awakened and large and frequent importations were made. There has been a strong and bitter opposition to these cattle by many farmers on account of their small size, but they have won their way until they are more universally distributed, and are to be found on more farms than any other breed. Remarkable yields of butter from the individual have been recorded, many of them running from 12 to 18 pounds per week under high feeding and extra care.

While the Ayrshire possesses great merit, so few of them have been imported into this country that it seems scarcely worth while to more than mention them.

GROUP OF ABERDEEN-ANGUS CATTLE.

Under the head of general-purpose animals come the Holsteins, Devon, and Red Polls. All of these breeds possess fine qualities. The Holsteins were probably not introduced into this country until the last half of the century, and the “Holstein Herd-Book,” published in 1882, shows that about 5000 registered animals were in this country at that date. While fair beef cattle, the Holsteins are deep milkers, and show a record of the largest quantity of milk of any breed in America,—some cows giving over 12,000 pounds of milk in a year. The milk, however, is not as rich in butter fat as that of the Jersey, but probably they are the best breed of dairy cows for the cheese factory in the United States.

The Devons are beautiful red cattle. They do not rank as large milkers, but produce a superior quality of milk, and are unexcelled in this respect by any breed but the Jersey. One peculiarity about the breed is the comparative smallness of the cow; for while the steer will weigh from 1400 to 1600 pounds, the cows will average only from 800 to 1000 pounds each.

JERSEY COW. IDA OF ST. LAMBERT.

The importation of Red Polls from England is comparatively recent, and they come nearer filling the idea of a general purpose animal than any other breed in America. The first importation was made in 1873, and consisted of only four animals. Two years later four more were imported, and in 1882 twenty-five. Other importations soon followed. They are of a uniformly cherry-red color, with occasionally the tip of the tail white or a little white about the udder. Ninety per cent of the grades are hornless. They are of large size, mature bulls weighing from 1800 to 2200 pounds, and occasionally one will exceed 2500 pounds. Cows weigh from 1100 to 1600 pounds, and will average 1200. That they mature early the following weights, copied from the report of the Smithfield Club, of England, will show:—

Steer, twenty-two and one half months old, weighed 1390 lbs.
Heifer, twenty-one and three quarters months old, weighed 1258 lbs.
Steer, twenty-three and one half months old, weighed 1500 lbs.
Steer, twenty-two months old, weighed 1336 lbs.

At the same show a mature cow was exhibited that weighed 1903 pounds. As dairy cattle they show good records, giving an average of 5500 pounds of milk per year, and some have exceeded 500 pounds of butter in a year, milking over 300 days.

While the United States can show as good horses as any other country in the world, they are not as generally distributed among the farmers as are animals of other breeds of stock. This perhaps can be accounted for, first, from the fact that a horse must be mature, and not less than six years old, before it can be put on the market; and that the low price of the service—fee of grades and scrub stallions—is too great a temptation to the farmer who is in debt and short of money. Still, our standard has been advancing, and there is a sure but slow bettering of the working stock of the country.

POLAND-CHINA HOG.

In the draft class we have the Norman, Percheron, Clydesdale, and Belgian, and possibly some others, while the Cleveland Bay comes as near the general-purpose horse as any other breed. The importations that have given us the magnificent horses which are being used in this country have been made chiefly from France, England, Belgium, and Germany. The blood of the English thoroughbred and of the Arab has also contributed to the development of the qualities desired.

In no other class of stock produced in this country has the improvement been more marked than in the swine, and while there are probably half a score of breeds in the country, a look through the markets shows that probably 90 per cent of them are of the three following breeds: Poland-China (formerly called Magie), Berkshire, and Duroc or Jersey Red; although it is quite possible that the Chester White might take the third place. With the exception of the Berkshire, these may be called distinctively American breeds, and even the Berkshire has been so modified and improved as to almost lay claim to American origin. A few other breeds are kept pure in this country, particularly the Essex, Yorkshire, and Victorias; but they are bred to but a limited extent and then for a special purpose. One thing that makes it easy and rapid to improve swine is the fact that they mature so early, and that a new cross may be made every year if desired. The writer, living in that part of Miami Valley, in Ohio, where the Poland-China swine originated, has seen, in a quarter of a century, these hogs change in form and color and general characteristics, and these fixed so thoroughly that they could be depended on to reproduce them. As this breed existed in the fifties, they were coarse in form, mongrel in color, and slow in maturing, requiring from eighteen months to two years to be made ready for market. But to-day they are early maturing, can be put on the market at six months of age, weighing from 200 to 250 pounds, and are of uniform shape and color. They are still the leading breed throughout the great corn belt of the United States, and the herd-books have registered breeding stock to the number of many thousand.

The Berkshire hog was first introduced into this country in 1823, and a second importation was made in 1832, but there was no systematic breeding and care to preserve their purity, and grades were sold for pure-bred until the breed fell into disrepute; but in 1865 new importations were made of the finest animals to be found in England, and the merits of the breed became universally known. Though called a small breed, they are but little below the Poland-China in weight, and grades from Berkshire males on large rangey sows will give the finest possible hogs for the block; but these grades must not be used for breeding, or the stock will deteriorate.

The American Chester White hog originated in Chester County, Pennsylvania; but it is believed that there was an importation of white hogs from England in 1818. The breed, until within less than a quarter of a century, was coarse, large of bone, and slow of maturity, and sometimes would attain enormous weight, nearly 1000 pounds; but in the last quarter of a century they have been improved until they are a close rival of the best breeds we have.

The Duroc-Jersey Red seems to be a distinctly American breed, having a history dating back to 1824, but it is less than a half century since they came into prominence, and the improvement made in them in that time has put them near the front rank. One thing which caused their rapid increase was the belief that they were proof against swine-plague and hog-cholera, and they were boomed on that idea. But this did not prove true, and our intelligent farmers have learned that it is not in the breed but in the food and care that immunity from disease will be found. These hogs are of a beautiful red color, and of good form. The mothers are prolific and good nursers, and they mature early, making the choicest of pig pork at an early age.

No other class of animals has been subject to so much foreign competition or has figured to such an extent as a political factor as the sheep, and this, for more than a generation past, has kept the sheep industry fluctuating between a depression which destroyed all profit and a boom which placed fictitious values on them, and both extremes have worked harm to the industry. Yet through all these changes, those who have recognized the intrinsic value of the sheep and stuck to the work of improvement, have not only found the business profitable but have prevented the deterioration of the animals which threatened.

While swine are of no value until killed, the sheep gives two coupons in a year, one in the fleece and the other in the increase, and the breeder always has two distinct objects before him,—the production of wool and mutton. The breeds of sheep are almost as dissimilar as are horses from cattle, and some are suited for hot arid lands, while others are adapted to the rich lowlands with their abundant and succulent herbage. The most ancient of all breeds is the Merino; and those who have studied this question trace its descent back in direct line, probably, to the flocks of the patriarchs. For ages they have been the clothers of mankind, first with the skin and later with the fleece, and still they maintain a high, if not first, place among different breeds. They have been wonderfully improved, but the improvement has been along the line of increasing the value of the fleece rather than the carcass, and it has been changed from an animal that would produce two or three pounds of wool, and one which had bare belly and legs, to one which produces a fleece from the hoofs to very near the nose. It is within bounds to say the weight of the fleece has been doubled.

With the long-wool breeds the improvement has been designed to develop the carcass and mutton qualities rather than the wool, and of these the two typical breeds are the Shropshire and Cotswold. Probably the best mutton lambs that are produced in this country are from the Shropshire rams and Merino ewes. The representative Cotswold is of majestic port and large size. The wool is curly, long, and lustrous; not dry and harsh to the touch, and has but a slight amount of yolk; at maturity it ought to be eight inches long. The fleece averages six or seven pounds.