270 STATE BOARD OF AGRICULTURE. 



just as good us the pure-bred. I can continue my improvement by means 

 of these grades, and it will do as well and at the same time be much cheaper.'^ 

 This is a great mistake. 



Fortunately there are a sufficient number of the pure breeds possessing all 

 the qualities we need that it is not difficult to make a selection adapted to 

 almcfst any soil and climate. 



At the recent meeting of the American Dairymen's Association an address 

 was delivered advocating the formation of American breeds of cattle adapted 

 to the various climates, soils, localities, and uses of different sections of the 

 country. Novr this would be a very fine thing to do if it were at all necessary. 

 In my view it is entirely uncalled for. In this country we are situated far 

 differently from the people of Europe, where all the improved breeds of cattle 

 have been formed. The people there are clannish and do not travel far or 

 intermingle with those of adjoining counties or provinces. Many counties in 

 England have their favorite class of cattle which perhaps do not extend beyond 

 the boundary lines; and the separate provinces on the continent have each 

 their peculiar and particular methods of farming and uses for their stock, and 

 also an intense prejudice against anything from abroad, that they must and 

 will have their peculiar fancies gratified in their breed of stock. Beside there 

 is great variation in the surface of the country rapidly passing from rich 

 alluvias to barren hills and moors, making a necessity for different classes of 

 cattle within short distances. 



Not so with us. We have, to be sure, a varied climate and soil, but we have 

 no great prejudices of locality. Our wants are nearly the same, and the breeds 

 we now have adapt themselves readily to all localities, and with judicious selec- 

 tion to the various uses and circumstances of our systems of farming. It is 

 far better for us to select from the breeds we have and cross on our common 

 stock and make a jump in improvement in five years that Avould require 

 twenty, in the effort to form a new breed for each locality. 



Though improving our common cattle does not require so high order of 

 ability as the breeding of pure-bred stock, it does require reasonable judgment 

 in selecting, so as to meet the circumstances under which we must work. Beef 

 breeds must not be selected where milk is to be the main product, nor milk 

 breeds where beef is the only object, nor butter cows for cheese making, or 

 cheese makers for the highest butter product. Good judgment would not 

 select quick growing. Early maturing breeds like the short-horn or Hereford 

 for scant pastures. Success and profit will not follow such a course. There 

 are seven or eight breeds of cattle which have been introduced from foreign 

 countries, all of which readily adapt themselves to nearly all conditions of 

 food, soil, and climate, which exist in this country, from the extreme cold of 

 the north to the mild climate of Texas. The Ayrshire from the Highlands of 

 Scotland does well in the south, and the Jersey from the mild air of their 

 native island, improves in the cold region of New England under the care of 

 the best farmers. 



The various qualities of these improved breeds, and their comparative value 

 for different circumstances, it is hardly necessary to repeat, and if it was, it 

 •would require a separate essay to state fully and fairly the value and quality 

 of all. It is enough to say that there is no one of these breeds with which wo 

 are familiar in this state but will make an improvement on our common 

 cattle in some direction. After making selection of the breed best suited to 

 the purpose, the next thing to be considered is the individual value of the 

 animal to be used in making the improvement. The highest breeding is not 



