1859. 



NEW ENGLAND FAR^MER. 



133 



of the commonwealth showed that the farmers 

 aimed at the perfection of a dairy stock, and they 

 were right ; for their best interests lay in this 

 feature of husbandry. In accordance with the 

 rule of necessity, farmers designed to convert their 

 produce into butter, cheese and milk. Now the 

 question was, what kind of cattle was best for the 

 perfection of this object. We had heard of the 

 old red cattle, which, in the ranks of lower ani- 

 mal life, stood in the same rank as the old red 

 man did compared with the present New Eng- 

 lander. With this red stock there was no rule 

 by which like would produce like. Perfection 

 amongst that class of animals was always acci- 

 dental, and it was of no use to talk of scientific 

 breeding from that kind of animals, either for 

 fattening or for the dairy. What, then, could we 

 do ? In Connecticut we might be told that the 

 short-horn cross was the best ; but bring it here, 

 and it would soon deteriorate. We had not fted 

 for them, while our physical circumstances were 

 adverse to their profitable rearing. And how 

 was it with the Devons ? Could any one ever 

 say that, at home, they were favored as dairy 

 stock ? No ! AVith the exception of the Ayrshire 

 stock, we had none worth our cultivation here in 

 Mass. We would find them fine healthy cattle, 

 with a hardy constitution, and a lacteal develop- 

 ment showing emphatically their value. As oxen, 

 they had all the advantages that could be de- 

 rived ; and the farmers of Massachusetts would 

 find it so if they deigned to try. The Alderneys 

 were not, in any respect, a race of animals that 

 could be adapted to our wants. Finally, Dr. 

 LoRlNG thought the question one of the most 

 important that could be discussed, and advised 

 his audience to get stocks of cattle on whom they 

 could rely in producing their like in regard to 

 physical and productive properties. He related 

 his experience as it proved that it was foolishness , 

 to go into the process of correct breeding without 

 unquestionably pure stock, as they never would 

 produce herds intended by nature for the advan- 

 tage of the farmer, and the interests of Massa- 

 chusetts. 



W. J. BUCKMINSTER, of the Plovgliman, spoke 

 in favor of the Devon cattle, and did not expect 

 ever to see better for all general purposes, or for 

 size and adaptability to the wants of the farm. 

 One point about them was that they were easily 

 kept and throve well on very poor feed, and even 

 fatted well on common meadow hay, which costs 

 less than English hay by nearly one-half. One 

 cow, he saw, which weighed nearly 1200 lbs., 

 which was a very respectable weight. But the 

 size interfered with the milking properties, and 

 it was not assiduously cultivated by farmers. 

 There were no ring-streakings and specklings 

 among the produce of the Devon stock. Mr. B. 



had information from a party of experience that 

 the half-breed Devons would do one-third more 

 work, with a sixth less food than the Durhams, 

 and not be fatigued or fagged out, as the latter 

 would be. 



Sanford Howard, of the Cultivator, was the 

 next speaker. His observations substantially 

 were, that he had recent opportunity while in 

 Scotland of seeing Aryshire cattle, and had in- 

 quired into their origin, of which he gave a suc- 

 cinct history. The breed had assumed a charac- 

 ter of its own as much as any other which was 

 held to be artificial, and was as popular as any 

 other in Britain for dairy purposes. Jerseys 

 were also popular ; but the Ayrshires were pre- 

 ferred above all others, and their adoption was 

 extending much in England and on the Conti- 

 nent. No other breed was kept in Scotland for 

 dairy purpose. They were hardier than the Short 

 Horns or the Channel Is'and cattle — neither of 

 which could be adapted to the climate of the west 

 of Scotland, where the Ayrshires had their ori- 

 gin. Whether or no the Ayrshires would make 

 superior oxen, as compared with other breeds, 

 was a question ; but, from what he had seen he 

 had no reason to doubt that they would compare 

 well. It was not uncommon to find cows making 

 2o0 lbs. of butter or 500 to 600 lbs. of cheese, 

 where from 60 to 100 cows were kept on a farm. 

 In England, Devons were not generally kept for 

 dairy purposes, but for beef. Herefords were 

 much the same — and it might be considered that 

 fattening was a leading characteristic of both 

 kinds. The Short Horns were the most profita- 

 ble kind for beef in the richer lands of England, 

 but they were valuable no where else, and seldom 

 good for milking purposes. Generally, in Eng- 

 land, they were very unlike the improved Dur- 

 hams we saw here. The best beef cattle in Scot- 

 land were the Galloways and the Kylore or West 

 Highland cattle. These and tlie Galloways would 

 prove profitable for beef in the prairie and moun- 

 tain districts in this country ; but if their milking 

 qualities were cultivated they would be spoiled. 

 Mr. Howard had little sympathy with the idea 

 that one kind of cattle was best for the farmer. 



Leander Wetiirrell spoke approvingly of 

 a cross of the Short Horn, if the farmer wanted 

 to make good beef at three years old ; but you 

 must have good blood as well as symmetry of 

 form. This cross would best suit the Connecti- 

 cut valley for both fattening and working pur- 

 poses. Almost all the cattle there had Durham 

 blood in them, and it was essential for success- 

 ful breeding for working purposes. They were 

 strong, enduring and patient, and when they be- 

 came too old to work, were generally in a fine 

 condition to make beef. But the quality of the 

 beef of Durham cattle was not so goo<l, it might 



