DAIRY Cows. 167 



THE BEST COW FOR THE DAIRY. 



Q. Judging from the expressions of opinion advanced by you, Mr. 

 Crozier, from your personal experience, and from the data that we 

 have been able to gather on this important subject, as to what is the 

 most profitable breed of cattle for dairy purposes, particularly for 

 butter and cream, the conclusion to be arrived at is that the Jersey 

 cow, as she stands to-day, is the breed par excellence. But may not 

 fashion in this case, as in other things, have had something to do in 

 giving the Jerseys so much prominence ? 



A. In my experience with the different breeds of cattle, I find none 

 that will produce as much cream and butter in 365 days, and breed 

 at the same time, as the Jersey cow that is, if she is properly treated 

 and taken care of. I have no doubt that if the Jersey cow has to 

 rough it, that there are other breeds of coarser texture that would be 

 found better adapted for taking care of themselves; but with proper 

 care the Jersey, in my opinion, is by all odds the best breed we have 

 for the production of cream and butter. 



Q. But, as you know, there are comparatively few Jersey cows in 

 the country, and, on account of their scarcity, are valued very highly, 

 and are quite beyond the reach of the great mass of farmers, who 

 could not possibly stock their farms with Jersey cattle. What, then, 

 would you recommend to a farmer as the best dairy cow for general 

 use first for milk, next for butter ? 



A. That question opens up a wide subject, because it not only in- 

 cludes the selection of the cow, but the breeding and crossing of 

 varieties, as well as the improvement of the native cows by the use of 

 pure bred bulls. I will, therefore, give my ideas as fully as may be 

 necessary on this very important question. As you say, there are not 

 enough Jersey cows, nor, indeed, Ayrshires, or any other pure breed, 

 to go around among our five million farmers. There are probably 

 40,000 Jersey cows only in the country, and perhaps half as many 

 pure Ayrshires; and about 4,000 Holsteins. Devons, Polls, Here fords 

 and Short Horns, I do not count as daily cows. There are, perhaps, a 

 few hundred Swiss cows. All these are in the hands of farmers who 

 can afford to pay large prices for them. The great bulk of the dairy 

 products of the country is from the native cows, made up of mixtures 

 of Short Horns, Devons, Herefords and Ayrshires, which have been 

 brought here by the first settlers and have been crossed and recrossed 

 for 200 years until the traces of the original parents have been wholly 

 lost, and we have a mixed sort which we call native. There is the 



