EIGHTH ANNUAL YEAR BOOK— PART X. 601 



with those of the Jersey, and it would not turn out quite so rich. And 

 there is another point: what mal-ces a good ration for the Holstein will 

 not malve a good ration for the Jersey. So I would rather have them one 

 grade. Now, a man may have to keep a Holstein and a Jersey if he 

 sells the milk, to make it a little rich. I have heard people say that the 

 butter of the Holstein was of excellent flavor, while that of the Jersey 

 was not so ideally flavored. That is not so at all. It is due to the feed 

 and to the manipulation of the cream. 



Mr. McCrcary — A yellow skin on the animal, would that count in its 

 favor? 



Mr. Van Alstyne — A yellow skin on a Holstein, as well as on any other 

 animal, will be a good indication that there is some butter fat there, but 

 it is not always a sure indication. Now, for instance, the Guernsey 

 cream is more highly colored than that of the Jersey, yet the Jersey has 

 the richer skin, but has not, consequently, the richer cream. A better 

 way, I have found, is to turn back the ears and if they are oily, and 

 to look again at the shoulder, and again at the end of the tail, and if you 

 find there an oily substance the milk will be pretty sure to be rich in 

 butter fat. 



The Chairman — Do you consider the Ayrshire a good dairy cow? 



Mr. Van Alstyne — Yes; I do. When a man wants a cream of 4 i/^ per 

 cent or a little better, present, I believe that the Ayrshire is better for 

 that purpose than any other, but it seems to me that she is not as highly 

 appreciated as she should be. I suppose the reason for that is that she 

 has been a good cow and they have been satisfied to keep her and not 

 attempt to put her to the front. 



Mr. Herr — Is it not one objection to the Ayrshire that her teats are 

 very slender, making her hard to milk? 



Mr. Yan Alstyne — Well, yes; the Ayrshire in Scotland is milked by the 

 women, and time is not valued, so that the teats are very slender, but in 

 the last ten years her teats have been very much improved. 



Mr. Snavely — Is not the Ayrshire coming to the front during the last 

 few years? 



Mr. Van Alstyne — I want to say this; and I don't want anyone to 

 think that I am opposed to the Holstein, because I think the Holstein is 

 the best cow in the country today, but I have seen a good many indications 

 in our country, where they make cheese to a large extent, that would 

 seem to show that the Holstein is taking second place. I should be sorry 

 to see it, but just as sure as he sun rises tomorrow morning, in a few 

 years you will see the Ayrshire displacing the Holstein in our country. 



Mr. Chubbiick — How about the Brown Swiss? She is a good cow, and 

 some of my friends here are perhaps aware of it; she gives as much 

 milk as the Holstein, and nearly as rich as the Jersey, and has a heavy 

 carcass. I don't believe in going abroad when you have your choice of 

 the best at home. 



TESTING CATTLE WITH TUBERCULIN. 



Breeder.^' Gazette. 

 Any intelligent person can test cattle- with tuberculin after receiving 

 the necessary instructions, but it requires a considerable degree of skill 



