202 IMPROVEMENT OF DAIRY STOCK. 



the milk during the summer is converted into cheese, (and the 

 Ayrshire cow is a great cheese producer,) it is also true that the fall 

 and winter months will require the Jerseys, with their admirable 

 butter-making qualities. . Now, if dairymen could be induced to 

 spend more time in investigating successfully and answering the 

 question, How shall we obtain more and better milk ? it is evident 

 that the cheese and butter interests, comparatively speaking, 

 would take care of themselves. 



What stock shall we breed from ? It is said by those who ought 

 to know, that many years ago Alderney stock was imported into 

 Ayr county, Scotland. This blood mingled with the native, re- 

 sulted in what we know as Ayrshires. The native stock gave the 

 breed its vigor, the Alderney gave it improved quality of milk. 

 The fame of the Ayrshires is too well known to need any special 

 mention here, and these characteristics are so firmly established 

 that this preserves its high reputation, although carried far from 

 home. 



Let us refer briefly to one other breed, the Jerseys. They orig- 

 inated on a group of rough, rocky islands off the northwestern 

 coast of France ; the larger of these islands are named Guernsey, 

 Jersey and Alderney. On these islands a breed has originated, 

 whose milk is justly celebrated for its richness, especially for its 

 butter-making qualities. The superiority of the Ayrshire and 

 Jersey cows in this country, as cheese and butter makers, is no 

 longer a question, but a well settled fact. Both these breeds, (the 

 Ayrshire and Jersey) when crossed with our native stock, add to 

 it qualities which are so rightly renowned. It would seem, then, 

 that by judicious crossing, the matter of raising cheese and butter 

 cows is one of very easy attainment. 



In breeding cows, great care should be taken to select the best 

 animals on both sides. In crossing the Ayrshire and Jersey, we 

 combine both butter and cheese qualities in the same cow ; so, 

 when through making cheese in summer, we are ready for the 

 manufacture of butter in fall and winter. If there is to be a cross 

 on other breeds or native cows, use the full-blood Ayrshire or 

 Jersey bull. Be careful to select cows that are healthy, have good 

 udders, and especially good sized teats. Raise no calves but such 

 as have good points and bid fair to make good cows. 



Now, for the care of cows, have stables fitted up so as to be 

 clean, warm, well ventilated, and plenty of pure water. Do not 

 forget good clean bedding ; keep them clean and tidy ; card with 



