164 



THE AGRICULTURAL NEWS. 



June 1, 1918. 



PROMINENT BREEDS OF DAIRY CATTLE. 



Farmers' Jhilktin S^j, United States Department of 

 Agriculture, conuins interesting information, together with 

 a brief history of the origin and development of the chief 

 breeds of dairy cattle which have attained considerable 

 prduiioence for the purpose of dairy products in the 

 United States of America. The prevailing type of each 

 breed, and the ideal towards which the breeders are striving 

 ar6 described in this bulletin. Inasmuch as some of the 

 breeds included in the discussion — four at least — have now 

 for some time been introduced into the British West Indies, 

 it should be of interei-t to dairymen in these colonies to 

 reproduce here certain of the characteristics noted in connex- 

 ion with these breeds of cattle. 



In the United States five breeds of dairy cattle have 

 attained considerable prominence, namely, the Ayrshire, 

 Brown Swiss, Guernsey, Friesian, and Jersey. These 

 breeds have been developed carefully for a considerable 

 time for the purpose o* dairy products, and in consecjuence, 

 each transmits its characteristics with regularity to its 

 offspring. Certain distinct features distinguish each breed 

 from the others, but all possess ability as milk producers 

 There is, of course, consideiable variation in the character- 

 istics of individuals within each breed; but the description 

 given in th'^ bulletin refers to the general, or predominating, 

 type. 



AYRSHIRE. 



The Ayrshire breed originated in the County of Ayr, in 

 south western Scotland. It is only within the last hundred 

 years that Ayrshires have had a type well enough established 

 to be entitled to the designation of breed. Xo exact 

 account of the different infusions of blood of other breeds 

 into the native Scotch cattle to form the Ayrshire breed is 

 at hand. It is probable, however, that the Channel Islands, 

 Dutch, and English cuttle were all represented. 



The colours of Ayrshires may vary from a medium red 

 to a very dark mahogany-brown and white, with either 

 colour predominating. Of late years among breeders there 

 has been a decided tendency toward white with red markings. 

 Perhaps the most picturesque feature of animals of the breed 

 is their long horns, which turn outward, then forward and 

 upward. Another point, of which breeders of ihe Ayrshire 

 are very proud is the uniform, square, level udder with long 

 body attachment, which is conmion among the cows, (.^uick, 

 brisk actions are characteristic of the animals, which seem 

 always to have an abundant store of energy, and to be 

 exceptionally alert. Ayrshires have a highly nervous dis- 

 position, which is useful both for production and .self-support. 

 Probably none of the other dairy breeds can compare with 

 the Ayrshires in ability to obtain a livelihood on scant 

 pastures. Their ability as 'rustlers' has made them very 

 useful in sections where there is much rough land in pasture. 

 The animals are noticeably compact in body, with a tendency 

 to smoothness over all parts. .\s a breed Ayrshires are 

 generally very hardy, and show great constitutional vigour. 



.Milk from Ayrshire cows contains comparatively little 

 colour, and has the fat in uniformly small globules which 

 average smaller in size than in any other breed. 



liUEH.NSEY. 



The (luernsey breed had its early development on the 

 Channel Islands of Cnernsey and Alderney. The origin of 

 the' breed is fibscure, but it is probable that the parent 

 .stork came from Normandy, which is a<ljacent to the 

 islands. Early live stock laws of the islands prevented the 

 imjwrtation of live stock for any purpose except slaughter, 

 and under these conditions, in the course of the last century, 



the cattle developed into a distinct breed. Although they 

 come from the same parent stock, Guernseys differ from 

 Jerseys in having been developed by men who had somewhat 

 different ideals. The Guernsey of to-day is larger than the 

 Jersey, and differs in other respects, as is pointed out later. 



The characteristic colours of ( luernseys are some shade 

 of fawn and white. The former varies from a very light 

 orange fawn to a deep reddish or brownish fawn. An orange 

 fawn with white markings, the lawn predominating, is 

 perhaps the most common. The under parts of the body, 

 legs, and switch of tail are usually white. A buff nose, and 

 amber-coloured horns of medium size are typical of the breed. 

 A rich yellow secretion of the skin is most highly thought of 

 by breeders, and is considered as an indication of the quality 

 of the milk. Guernseys possess a nervous disposition, but 

 are very quiet and gentle if properly handled, and are not 

 easily excited. They are medium in size. There is some 

 resemblance between the Guernsey and the Jersey, but the 

 former is larger and slightly coarser-boned, with a deeper 

 and more 'rangy' body. The head also is somewhat longer 

 and more narrow than that of the Jersey. 



Milk from Guernsey cows is noted for its extremely 

 yellow colour, and high percentage of butterfat. The fat 

 globules are larger than those in milk from either Friesian 

 or Ayrshire cows, and consequently the cream rises more 

 rapidly upon setting. Guernseys are particu'arly adapted 

 for the production of butterfat or cream, or for rich milk at 

 a special price. 



rRIESI.\N. 



In the low countries bordering on the North Sea, 

 especially in the northern part of Holland, Friesian 

 cattle have been bred for centuries. Different names have 

 been used to designate the breed, both in Europe and 

 America, among which the following are the more common: 

 North Hollander, Holland, Netherland, Holstein-Friesian, 

 Dutch, Dutch-Friesian, and llolstein. The last is the name 

 ns'ially employed in the United States of America, but 

 Friesian is the official name in England. Friesians have grown 

 greatly in numbers and popularity in recent years, owing in 

 a great degree to the increased demands of large cities for 

 market milk. With the exception of the Jersey, there are 

 more Holstein cattle in the United States than of any other 

 dairy breed. 



A universal characteristic of the Friesian cattle is 

 the black and white colour of their coats. The sharply 

 defined and contrasting colours of jet black and pure white 

 give them a very s'riking appearance. Although either colour 

 may predominate, black below the knees is objectionable. 

 I'lire-bred animals with any red or grey on their coats are 

 ineligible to registry. In disposition llolsteins are docile, 

 even-tempered, and not excitable; in fact, they are rather 

 lazy in general habits, as is shown in their poor 'rust- 

 ling' ability in grazing scanty pastures. They are large 

 consumers of feed, especially roujihage, and do best when 

 jilenty is readily available. The llolsiein is the largest of 

 the dairy breeds, it has a large, bony frame, which often 

 is smoothly covered over all parts. As a breed it shown 

 good constitutional vigour. The lireed has been criticized 

 for irregular udders and i-loping nimj)s, but these defects are 

 being improved. 



From the point of view of milk iirodiiction, Holstein.s 

 average higher than any other breed. The jiercentage of 

 butterfat, howcvi-r, which averages lower than that of 

 any other dairy breeil, tends to counterbalance the advantage 

 of a greater [irodnction. The butterfat of llolstein milk is 

 in the form of very minute globules, and for that reason the 

 cream does not rise .so rapidly on the milk. Holstein milk 



