Mamma Friesian red and white with her newborn calf. |
Dairy cattle fall within two special classes - one, where the milk yield is of moderate quantity but the fat proportionally high; and a second where the quantity of milk is large but the fat much lower. To the first class belong the Jerseys and Guernseys, and to the second the Holsteins and Ayrshires. Jerseys and Guernseys are known as the "butter breeds," the Holsteins and Ayrshires as the "milk and cheese breeds." The quantity of milk and its quality of any representative cow is an individual as well as a breed character. Often milk cows that are otherwise equal in conformation and in appearance will show great difference in their production of milk.
While these distinctions are breed characteristics in the main, not all of the second class yield more milk than many individuals of the first class and not all of the first class yield milk possessing higher percentage of fat than individuals of the second class.
Our magnificent breeds of Jersey and Guernsey cattle are the direct descendants of cattle imported from the Channel Islands or of those bred in this country. Very likely the original stock was brought to the islands from France. A near neighbor of these people are the cattle lovers of Brittany and Normandy, who also have good cattle, their stock being in one instance a white, fawn color, and in another, a blacker hue. But, regardless of descent, the superior qualities of these breeds are due to the people who developed them, to the rigid rules under which they have been bred and reared, to the fertile soil that yields good foods, and to the balmy climate that admits living the year round out of doors.
The Channel Islands are near to London and other large cities. They are of small size. As the population increased it was necessary for the young people to seek other fields of labor. Having settled in nearby cities, and remembering the golden butter their parents made, they naturally sent home for this delicious table article. Others learning of the sources of this superior product naturally joined in the demand for larger supplies. In the course of time Jersey and Guernsey butter became well known. The desire for it tried the fullest possibilities of the Island cows and people, and set in motion every means of increasing the supply and of securing superior cattle to meet the ever increasing demands. Here is the controlling factor that led the people to carefully breed and select their cattle stock and to guard against any change or new blood that might in any way injure the improved butter qualities or jeopardize the butter trade already built up.
Jersey cows are rather small, weighing around 850 to 900 pounds. Some weigh much less, not more than 600 to 700 pounds, and others as much as 1,000 or 1,200 pounds. In color, a fawn like appearance predominates. This varies in shade from a deeper yellow to a brown, reddish or silvery fawn. White markings are common, but no really white individuals are ever seen. White and black are identification marks of the tongue and switch. Jerseys are a horned breed, the horns of no particular form or style. A yellow skin secretion in the ear and about the udder and thighs is a mark in much favor by breeders. It is claimed to be an indication of the quality of the milk. Typical Jerseys belong to the approved dairy type. As producers of high quality milk they are famous the world over.
The Guernsey is slightly larger than the Jersey and perhaps a little more robust. Both give very rich milk, but the milk of the Guernsey is of a more yellow shade. The Guernsey breed is not as widely distributed in this country as the Jersey, but is still well known and popular. Good individuals are in such constant demand that the average selling price is always high. In color, the fawn shade predominates and is of a brown or reddish or yellow character. White markings are common. These cattle, like the Jerseys, have horns. The skin secretion is richly yellow and abundant. Guernsey breeders lay much stress on this, giving it weight in their scale of points. As butter producers these cattle have no superiors. The fat globules are large, very yellow, from which is secured a butter of the highest excellence.
A Holstein cow with prominent udder and less muscle than is typical of beef breeds |
In the days of long ago the sturdy settlers of the North Sea held fast to the two breeds of black and white cattle that they had brought from the old lands they had left. The land was very rich in some places, and nutritious vegetation was found to thrive luxuriantly. Much of this land is below the level of the sea and has been reclaimed to agricultural use by dikes which keep the waters of the sea in check. Being ardent lovers of cattle, it was natural that these pioneers should bring to high perfection a breed of producers that would convert the abundant and nutritious provender of that land into dairy products of the highest excellence.
Unlike the farmers of the Channel Islands, there were no nearby cities to quickly consume their dairy output if made into butter. And butter soon grows rancid, even if kept in cold storage. In the days of Holstein cattle development, cold storage was unknown. What were these people, then, to do? Make cheese. This they did; and cheese could be stored for many months until a market was secured or until they themselves had used up their stores for food. Since the casein as well as the fat is of great importance in cheese making, it is not surprising that a breed was finally evolved whose chief characteristic was a large output of milk. Even if the fat content were low it did not matter. These circumstances of soil, environment, and people have been prominent in the development of the black and white cattle of Holland. In the course of time not cheese only, but butter also, has been made a feature of the production of these cattle.
Holstein-Friesian cattle have long bodies with the loins and shoulders well filled out. They are of large build, black and white in color, and popular because of their large milk supply. The udder of the cow is remarkable for size. The demand for market milk to supply city needs has made these cattle the most sought breed at the present time. Mature cows weigh from 1,200 to 1,800 pounds and mature bulls from 1,800 to 2,000 pounds. Many individuals of either sex are even larger than these general weights, often 500 or 600 pounds more.
These cows take first rank as milk producers, and as butter producers they are famous. While the fat content of the milk is low, a large production is possible because of the large yield of milk. Their milk runs from 3 to 4 percent in fat, while that of the Jerseys and Guernseys ranges from 5 to 6 percent, and even more. The fat globules are small and of a whiter shade than the Guernseys. Cattle of this breed are often rated as beef producers, but they fall short when tested side by side with the distinct beef breeds. The young calves make excellent veal, and for this purpose may be in great demand.
In Scotland, in the county of Ayr, in the land of Burns and Tam o'Shanter, a breed of cattle has been developed that has long been popular, and long esteemed because of superior merit. The Ayrshire cow is not as common as the Jersey or the Holstein in this country, but in the land of her evolution she is highly esteemed, a quality fast spreading here, and particularly true of those who best know her qualities. Ideal in many respects she is hardy and robust. In size she ranks between the Jersey and the Holstein. Her color is red or white, or a mixture of the two, gives her attractiveness and distinction. Her high merit as a producer of milk and cheese has brought her fame in every land.
Ayrshire cattle are quite uniform in many particulars. There is greater evenness in size, color and form than of any other dairy breed. The cows average 1,000 pounds in weight, the bulls 1,500 pounds. The udders are very uniform, their development averaging a higher perfection of outline than those of any other breed. It is not often that an imperfect, fore udder is observed, but this is a common occurrence in all other breeds. In dairy form Ayrshires rank high. Their thin necks, shapely horns, lithe shoulders and wedge-like bodies and ample udders give these cows a distinction of uniformity that no other breed possesses to a like degree. Their capacious abdomens quite well accommodate the coarse roughages of their rations and their vigorous digestive systems quite well enable them to convert this provender into much milk.
While the milk is less rich than the Channel Island breeds, it is richer in general than the Holsteins ; and while these cows yield less milk in quantity than Holsteins, they do surpass in quantity the Jerseys and Guernseys. While of average production in both butter and milk yield, their robust health and meritorious other qualities give them rank as one of the leading four dairy breeds.
Brown Swiss cattle are a secondary dairy breed, but they have attracted some attention in the United States. The Brown Swiss cattle originated in Switzerland. They are mouse-colored, rugged animals. Some are good milkers, but many are indifferent when compared with the heavy-milking Holsteins or abundant butter-making Jerseys or Guernseys. Cows of this breed weigh from 1,250 to 1,400 pounds, and bulls from 1,500 to 1,800 pounds. In butter fat the milk ranges from 3.2 to 3.8 percent. Records of 500 to 600 pounds of butter have been made in a year. Fairly good cows often show a decided beef tendency, but those having the keeping of this breed in charge insist that the Brown Swiss should be known as a dairy breed.
From Ireland we get two breeds, better known in this country on account of their small size than because of numbers. These are the Kerry and Dexter. The two breeds have a common ancestry. The Kerry is black in color, the Dexter black and red. Their small size enables these cattle to forage where other breeds would starve. Some are good dairy cattle, the milk testing about 4 percent fat. There is a record of a 500-pound Dexter yielding over 8,000 pounds of milk in one year. These cattle will never have a place in money-making herds, but as family cows they may in time find a place.
Dutch Belted cattle belong to the Holstein class, but are inferior to the parent stock. The white belt around the body gives distinction, but adds nothing to their ability as milk producers. Some excellent records of milk have been reported, but as a dairy competitor this breed is out-classed. The fancy of the breeder will be the sole dependence of these cattle for perpetuation and popularity.
Red Polled cattle, As the name indicates, these cattle have no horns and are red in color. They originated in England, and although bred in this country in considerable numbers, they are outranked as dairy animals by the primary dairy breeds. They give a good grade of milk and are prized also as beef producers.
French - Canadian cattle come from Canada. Their ancestry is represented in stock similar to that used in the development of the Channel Islands breeds. In color the cattle are black or brownish fawn. They are small sized, mature cows weighing 600 to 900 pounds and mature bulls from 700 to 900 pounds. The milk tests about 4 percent fat. Only a few herds have been established in the United States.
It is pertinent to point out that while each of the breeds have certain characteristics which are uniformly transmitted, which set it apart from each of the other breeds, yet, so far as the leading breeds are concerned, each produces an equal amount of butter fat. The several breeds vary in the amount of milk given, in the percent and color of the butter fat, in their adaptation to different climates, and to their ability to consume different kinds of feeding stuffs. Each breeder should select his- breed with reference to his conditions and, also, with reference' to his own preferences. The man who likes his animals best is the one who succeeds best in rearing them. Other things equal, it is best to rear that improved breed which is most economic in the neighborhood.
The Family Milk Cow by Little Mountain Ranch
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