The term breed, properly understood, applies only to animals of the same species, possessing, besides the general characteristics of that species, other characteristics peculiar to themselves, which they owe to the influence of soil, climate, nourishment, and habits of life to which they are subjected, and which they transmit with certainty to their progeny. The characteristics of certain breeds or families are so well marked, that if an individual supposed to belong to any one of them were to produce an offspring not possessing them, or possessing them only in part, with others not belonging to the breed, it would be just ground for suspecting a want of purity of blood.
If this definition of the term breed be correct, no grade animals, and no animals not possessing fixed peculiarities or characteristics which they share with all other animals of the class of which they are a type, and which they are capable of transmitting with certainty to their descendants, can be recognized by breeders as belonging to any one distinct race, breed, or family.
The term “native,” or “scrub,” is applied to a vast majority of our American cattle, which, though born on the soil, and thus in one sense natives, do not constitute a breed, race, or family, as properly understood by breeders. They do not possess characteristics peculiar to them all, which they transmit with any certainty to their offspring, either of form, size, color, milking or working properties. But, though an animal may be made up of a mixture of blood almost to infinity, it does not follow that for specific purposes, it may not, as an individual animal, be one of the best of the species. And for particular purposes individual animals might be selected from among those commonly called natives in New England, and scrubs at the West and South, equal, and perhaps superior, to any among the races produced by the most skilful breeding. There can be no impropriety in the use of the term “native,” therefore, when it is understood as descriptive of no known breed, but only as applied to the common stock of the country, which does not constitute a breed. But perhaps the whole class of animals commonly called “natives” would be better described as grades, since they are well known to have sprung from a great variety of cattle procured in different places and at different times on the continent of Europe, in England, and in the Spanish West Indies, brought together without any regard to fixed principles of breeding, but only from individual convenience, and by accident.
The first importations to this country were doubtless those taken to Virginia previous to 1609, though the exact date of their arrival is not known. Several cows were carried there from the West Indies in 1610, and the next year no less than one hundred arrived there from abroad.
The earliest cattle imported into the Plymouth colony, and undoubtedly the earliest introduced into New England, arrived in 1624. At the division of cattle which took place in 1627, three years after, one or two are distinctly described as black, or black and white, others as brindle, showing that there was no uniformity of color. Soon after this, a large number of cattle were brought over from England for the settlers at Salem. These importations formed the original stock of Massachusetts.
In 1625 the first importation was made into New York from Holland, by the Dutch West India Company, and the foundation was then laid for an exceedingly valuable race of animals, which subsequent importations from the same country, as well as from England, have greatly improved.
Dairy farming in some parts of Holland, it may be remarked in passing, became a highly important branch of industry at a very early date, and a large and valuable race of dairy cattle existed there long before the efforts of modern breeders began in England. The attention of farmers there is at the present time devoted especially to the dairy, and the manufacture of butter and cheese. They support themselves, to a considerable extent, upon this branch of farming; and hence it is held in the highest respect, and carried to a greater degree of exactness and perfection, perhaps, than in any other part of the world. They are especially particular in the breeding, keeping, and care of milch cows, as on them very much of their success depends. The principles on which they practise, in selecting a cow to breed from, are as follows: She should have, they say, considerable size—not less than four and a half or five feet girth, with a length of body corresponding; legs proportionally short; a finely-formed head, with a forehead or face somewhat concave; clear, large, mild, and sparkling eyes, yet with no expression of wildness; tolerably large and stout ears, standing out from the head; fine, well-curved horns; a rather short than long, thick, broad neck, well set against the chest and withers; the front part of the breast and the shoulders must be broad and fleshy; the low-hanging dewlap must be soft to the touch; the back and loins must be properly projected, somewhat broad, the bones not too sharp, but well covered with flesh; the animal should have long, curved ribs, which form a broad breast-bone; the body must be round and deep, but not sunken into a hanging belly; the rump must not be uneven, the hip-bones should not stand out too broad and spreading, but all the parts should be level and well filled up; a fine tail, set moderately high up and tolerably long, but slender, with a thick, bushy tuft of hair at the end, hanging down below the hocks; the legs must be short and low, but strong in the bony structure; the knees broad, with flexible joints; the muscles and sinews must be firm and sound, the hoofs broad and flat, and the position of the legs natural, not too close and crowded; the hide, covered with fine glossy hair, must be soft and mellow to the touch, and set loose upon the body. A large, rather long, white and loose udder, extending well back, with four long teats, serves also as a characteristic mark of a good milch cow. Large and prominent milk-veins must extend from the navel back to the udder; the belly of a good milch cow should not be too deep and hanging. The color of the North Dutch cattle is mostly variegated. Cows with only one color are no favorites. Red or black variegated, gray and blue variegated, roan, spotted and white variegated cows, are especially liked.
The annexed [cut] gives a correct idea of the cow most esteemed in Holland; the type of the race so noted for the production of milk, and of the excellent round Dutch cheeses.
Fig. 13. Dutch Dairy Cow.