CATTLE 59 



On farms similar to the above, but possessing 

 a fair amount of land good enough for grazing, 

 the same system is followed, but all the calves 

 are reared, the steers fattened off at two to two 

 and a half years old on pasture, and also the 

 heifers not required for breeding purposes. 



On high-lying, wet grass farms, such as 

 Irish and Scottish stores come from, the whole 

 object is to rear stores and sell them to farmers 

 who fatten them. All calves are of course 

 reared, the steers being sold as stores at about 

 two years old ; a large number of the heifers 

 are mated, and the calves run with their dams. 

 The cattle are kept out of doors during winter 

 and supplied with hay. Sometimes calves are 

 also bought in to be reared. 



There are a number of breeds of cattle, but, 

 with possibly the only exception of the Short- 

 horn, each breed is adapted for either milk or 

 beef production, and not equally for both. The 

 Channel Island breeds, the Kerries, the Devon 

 breeds, the Ayrshires and Holsteins are the 

 great milk-producing breeds. The three first 

 mentioned are noted for giving a rich milk, 

 specially good for butter-making, whilst the 

 Ayrshires are the great cheese-making breed, 



