DAIRY FARMING
CHAPTER I.
INTRODUCTORY.—THE VARIOUS RACES OF PURE-BRED CATTLE IN THE UNITED STATES.
The milking qualities of our domestic cows are, to some extent, artificial, the result of care and breeding. In the natural or wild state, the cow yields only enough to nourish her offspring for a few weeks, and then goes dry for several months, or during the greater part of the year. There is, therefore, a constant tendency to revert to that condition, which is prevented only by judicious treatment, designed to develop and increase the milking qualities so valuable to the human race. If this judicious treatment is continued through several generations of the same family or race of animals, the qualities which it is calculated to develop become more or less fixed, and capable of transmission. Instead of being exceptional, or peculiar to an individual, they become the permanent characteristics of a breed. Hence the origin of a great variety of breeds or races, the characteristics of each being due to local circumstances such as climate, soil, and the special objects of the breeder, which may be the production of milk, butter and cheese, or the raising of beef or working cattle.
A knowledge of the history of different breeds, and especially of the dairy breeds, is of manifest importance. Though very excellent milkers will sometimes be found in all of them, and of a great variety of forms, the most desirable dairy qualities will generally be found to have become fixed and permanent characteristics of some to a greater extent than of others; but it does not follow that a race whose milking qualities have not been developed is of less value for other purposes, and for qualities which have been brought out with greater care. A brief sketch of the principal breeds of American cattle, as well as of the grades or the common stock of the country, will aid the farmer, perhaps, in making an intelligent selection with reference to the special object of pursuit, whether it be the dairy, the production of beef, or the raising of cattle for work.
In a subsequent chapter on the selections of milch cows, the standard of perfection will be discussed in detail, and the characteristics of each of the races will naturally be measured by that. In this connection, and as preliminary to the following sketches, it may be stated that, whatever breed may be selected, a full supply of food and proper shelter are absolutely essential to the maintenance of any milking stock, the food of which goes to supply not only the ordinary waste of the system common to all animals, but also the milk secretions, which are greater in some than in others. A large animal on a poor pasture has to travel much further to fill itself than a small one. A small or medium-sized cow would return more milk in proportion to the food consumed, under such circumstances, than a large one.
In selecting any breed, therefore, regard should be had to the circumstances of the farmer, and the object to be pursued. The cow most profitable for the milk-dairy may be very unprofitable in the butter and cheese dairy, as well as for the production of beef; while for either of the latter objects the cow which gave the largest quantity of milk might prove very unprofitable. It is desirable to secure a union and harmony of all good qualities, so far as possible; and the farmer wants a cow that will milk well for some years, and then, when dry, fatten readily, and sell to the butcher for the highest price. These qualities, though often supposed to be incompatible, will be found to be united in some breeds to a greater extent than in others; while some peculiarities of form have been found, by observation, to be better adapted to the production of milk and beef than others. This will appear in the following pages.
Fig. 1. Ayrshire Cow, imported and owned by Dr. Geo. B. Loring, Salem, Mass.