Cattle, or Ox
Cattle, or Ox.—All farm animals were once called cattle, belonging to the bovine genus; nowadays this term applies only to beef and dairy animals—meat cattle. Our improved breeds are descended from the wild ox (bos) of Europe and Asia, and have attained their size and usefulness by care, food, and selection. The uses of cattle are familiar. Their flesh is part of the daily food of man—butter, cheese, and milk are on every table; their hides go to make leather; their hair forms part of plaster; their hoofs are used for glue; their bones for fertilizer, ornaments and buttons, and many other purposes. Cattle are primarily used, however, for meat and milk. This being the case, breeders have quite naturally chosen their animals with one or another of these purposes in mind. There have been developed consequently two classes of breeders, those that excel as milk producers or butter cows, and those that on being slaughtered dress out large quantities of the most marketable meat.
TWO GENERAL TYPES
OF CATTLE
The differences between these two leading classes is one of form, type and quality, as the breeders say. A good dairy cow has a very soft, mellow skin, and fine, silky hair. Her head is narrow and long, and the distance between the eyes is noticed to be great. This indicates much nerve force, an important quality of the heavy milkers. The neck of a good dairy cow is long and thin. The shoulders are thin and lithe, and narrow at the top. The back is open, angular, and tapering toward the tail. The hips are wide apart and covered with little meat. The good cow is also thin in the region of the thigh and flank, but very deep through the stomach girth, as a result of the long, open ribs. The udder is large, attached well forward on the abdomen, and high up behind. It should be full but not fleshy. The lacteal or milk veins ought also to be large, and extend considerably toward the front legs.
REPRESENTATIVE BREEDS OF
MILK PRODUCERS
The Holstein-Friesians from Holland, Jerseys, Guernseys and Alderneys from the English Channel islands, the Ayrshires from Scotland, Dutch Belted, French Canadians, and Kerry cattle, the latter from Ireland, and Brown Swiss from Switzerland, are all especially dairy cattle. The Holstein-Friesians are large and noted for their heavy production of milk and at the same time large carcasses, while, on the other hand, the Jerseys, Guernseys and Alderneys are less in size and noted for the richness of their milk rather than its great quantity. The Jersey shares popular honors in the dairy world with the Holstein-Friesian.
Ayrshire.—Medium size, standard weight for cows 1000 pounds, bulls 1500 pounds or more. A little smoother than Jersey or Holstein but from behind wedge shape is evident. Tips of ears notched, horns white with black tips and curve outward and upward. Body large and deep, ribs well sprung, hindquarters often heavy. Udder shows high development of form and setting. Color variable though red, white and brown in patches. Mild but active disposition. Dairy breed.
Brown-Swiss.—Weight for cows 1200 pounds and bulls 1800 pounds. Colors shade from light to dark chestnut brown. Light tuft of hair between horns, on inside of ears, and a narrow line along back. Nose black, mouth surrounded with meal-colored band. Horns with black tips, medium size. Face dishing, large, full eye; ribs well sprung. Hoofs and tongue black, udder large, extending well up in front and rear. Teats large, well placed. Short legs. Dairy breed.
Guernsey.—Clean-cut, lean face, long, thin neck, backbone rising well between shoulder blades, pelvis arching and wide, rump long, abdomen large and deep, udder full in front, of large size and capacity. Teats well apart, and of good even size. Hair a shade of fawn with white markings, cream colored nose, horns amber, small, curved and not coarse. Mature cows about 1050 pounds. Bulls 1200 to 1500 pounds. Dairy breed.