EIGHTH ANNUAL YEAR BOOK— PART X. 595 



Now, we have to have a better dairy cow, and I am very sure that it is 

 not of any particular breed. A man starts out thinking he is going to 

 make money right out of this particular breed, or that one. Now, let 

 me say that each particular breed have their use for special purposes. 

 I want to make myself clear on this point, because you may infer 

 from what I say later on, that I am not a believer in pure bred cattle 

 for the ordinary man. Yet I am a most firm believer. I believe firmly 

 that all the best things we have in our dairy herd today are the result 

 of careful breeding. We will take the superb Holstein, which for two thou- 

 sand years has been bred in Freisland, Holland, where she is given a 

 large amount of rather bulky feed, with a view to producing large quan- 

 tities of milk, without reference to quality, and in which purpose they 

 have succeeded. The Holstein will produce a quart of milk — regardless 

 of its interest — on the feed given her cheaper than any other cow. 

 Then we will take the Jerseys and Guernseys, bred on the rocky Channel 

 Islands, milk high in fat and other solids and yellow, more scant in 

 quantity than is that of the Holstein. They have not been bred so 

 much to produce a large quantity of milk, as to produce one high in 

 fat with a large globule, easily churned when made into butter. They 

 have succeeded in that as the Holstein breeders have succeeded in their 

 object. The Channel Island cattle produce a pound of butter cheaper 

 than any other cows on earth. Not only because she produces butter 

 cheaper, but because she produces a better butter. That is where many 

 have fallen down. At the Buffalo exposition it cost for food, for the 

 Holstein cattle to make a pound of butter, about twelve cents. The 

 Channel Island cattle, butter for food costs about nine cents. You 

 can't improve on the cream or butter of the Channel Island cattle, be- 

 cause they are bred for that purpose. I will illustrate this: Those of 

 you who were at the Exposition will remember that we had a small 

 dairy-room that was often at a temperature of seventy degrees. On 

 those hot day we took the ci'eam from any other breed than the Channel 

 Island cattle, and churned it at sixty degrees, we had grease pure and 

 simple. We had to take such cream and reduce it to a temperature of 

 forty, and then churn it for two hours, before we had butter, and then 

 we often had to set the butter away for twenty-four hours before it 

 was hard enough to print. We could take cream from the Channel 

 Island cattle, churn it at between fifty and sixty, take it out of the 

 churn and print it and set it up on the form no matter what the tem- 

 perature. Therefore I say that the Holstein is not the cow for the 

 man who wants to make butter for the market. The man who wants 

 rich milk or who wants to make butter is a very foolish man if he 

 attempts to make it from any other breed than those bred for that pur- 

 pose. But there is a cow between the two, the Ayrshire, from Ayr, in 

 Scotland, where they have not so much feed to give her, and she has 

 had to hustle for her living. She gives a large supply of milk, with about 

 four per cent fat. For the man who wants a good milk, and fair quality, 

 where the feed supply is not abundant the Ayrshire is the cow. Again, 

 the man who wants to make beef is very foolish if he attempts to make 

 it from any other breed than those bred for that purpose, such as the 

 Short-horns or Hereford. You see I am not a believer in the dual pur- 



