1884.] 
AMEEIOAI^ AGEIOULTUEIST. 
385 
Milk, Blitter, and Beef. 
Here are two famous cows. The butter-maker, 
figure 1, Is of the highest type of excellence. A na¬ 
tive of the little Island of Jersey, dropped in Janu¬ 
ary, 1881, she closely approaches perfection in 
every point. Her head and forequarters are neat 
and deer-like; her disposition, as shown by the full, 
mild eye, is quiet and pas¬ 
sive ; her constitution, as 
indicated by erect carriage, 
straight back> deep and 
broad chest, broad loin and 
low flank, is good. Her ca¬ 
pacity for food is great, as 
shown by her capacious 
paunch ; and withal, her ex¬ 
cellence as a milk-yielder, is 
Indicated by the full de¬ 
velopment of the hind¬ 
quarters, the perfection of 
the udder and teats, and the 
conspicuous milk veins upon 
the abdomen. The promise 
thus given in her form has 
been carried out, for as a 
three-year-old she made six¬ 
teen pounds fourteen and a 
half ounces of butter in a 
week, and has been doing 
still better since. This cow 
was imported less than a year 
ago by Mr. T. 8. Cooper, of 
Pennsylvania, as Fill-pail 2d, 
with her dam, Fill-pail, both 
cows of extraordinary ex¬ 
cellence, and deep in the famous blood of Wel¬ 
come and Coomassie on the side of her sire. 
Mr. Cooper has won great fame as an importer, 
and for investigating pedigrees on the Island. 
American Jersey breeders owe him a great deal for 
the work he has expended xipon island pedigrees, 
without which we really would not have known 
much about the blood sources of many of the pop¬ 
ular modern strains, beside the little that is given 
in the herd-books. Fill-pail 2d was recently sold 
at auction for a high price. 
The other portrait is of the famous Hereford cowq 
Leonora. TheHerefords are one of the typical beef 
breeds of England, and 
while Shorthorns are 
claimed as valuable for 
both beef and milk, and 
among the Devons great 
milkers are not rare, 
and good milkers and 
butter-makers are the 
rale, the Herefords are 
in comparison nearly 
worthless as milkers, 
and famous for rapidity 
and economy with which 
they lay on flesh, and 
for their nearly perfect 
and economic form. 
The muscles are de¬ 
veloped just where the 
meat brings the highest 
price, and the fat laid 
on with that character¬ 
istic evenness, which 
marks the most perfect 
beef animals. This is a 
peculiarity rather of the 
individual than of the 
breed, and yet more 
often found among 
Herefords than among 
animals of any other breed. The reader will 
note the general length, fullness and evenness 
of the carcass, the squareness of the hindquarters, 
the depth and prominence of the brisket, and the 
remarkable level character of the belly-line. The 
breadth of the back and loin is indicated rather 
than seen, hut the enormous length and breadth of 
the thighs, the masses of flesh over the ribs, the 
delicacy of the bone, and smallness of what in 
butchers’ parlance is called offal, are most conspic¬ 
uous. “ Offal ” is all except the taUow and hide 
which cannot be disposed on the market stand. 
This includes the head, tail, feet, and viscera. It is 
easy to see that if these parts were removed, the 
carcass would present an almost solid mass of beef. 
American farmers need to make their selection 
between the beef breeds, the milk breeds, or those 
which combine both milk and beef. Whether it is 
better to turn a certain amount of fodder and grain 
into butter, or cheese, or beef, will really depend 
upon the condition of the market. Where there is a 
good market for milk, the highest profit is in that. 
Outside the milk range, the market is for butter or 
cheese, or both. This involves labor, but the labor 
is usually well rewarded. Beyond the labor line, 
where milk cannot be manipulated, it must be 
used for raising calves, and the chief product of 
the farm or “range” must be beef. The beef of 
the plains forces down the prices of common beef 
throughout the country, even though it has the 
disadvantage of thousands of miles of transporta¬ 
tion, more or less. Hence it increa.ses the impor¬ 
tance of daii-y interest, and of dairy cattle. The 
uses of cattle determine their characteristic form. 
In judging of daii-y cattle at shows, it is absurd to 
allow fatness to warp the judgment. Milk is the 
criterion—ability to produce milk or butter, while 
in passing upon the beef animal, the judge must 
look to beef points, ability to lay on fat evenly, 
early maturity, and the development of the choice 
parts. It is not an easy thing to judge a beef animal. 
The Pig as a Plowman. 
Farmers everywhere are influenced by the con¬ 
struction of railroads and other means of quick 
transportation, but none of them more so than those 
who grow meat as a branch of their farm opera¬ 
tions. The pork-raisers in the older States come in 
competition with the swine products of the prairie 
States, where the pig is a 
condenser of the corn crop, 
and among the most eco¬ 
nomical methods of sending 
that cereal to market—yet 
even with cheap freights, it 
will not do for Eastern farm¬ 
ers to abandon the sty, and 
look to the West for their 
salt pork and hams. There 
are economies to be prac¬ 
ticed in swine raising that 
will make the Eastern farmer 
successful in his competition 
with the West. He has the 
protection of freights over 
long distances, which can 
never be very much reduced. 
The home market will al¬ 
ways be remunerative, so 
long as pork products are in 
demand. His lands need 
manure, and that which is 
made in the sty, and under 
cover, is among the best of 
the home-made fertilizers. 
Herding swine upon pasture, 
or old meadow, that needs 
breaking up, is not very much practiced, but is 
one of the best methods of raising pigs. They are 
as easily confined within a movable fence as sheep, 
utilize the grass and coarse feed quite as well, and 
perform a work in stirring the soil that sheep can 
not do. The nose of the pig is made for rooting, 
and we follow nature’s hint in giving him a chance 
to stir the soil. A movable yard, large enough to 
keep two pigs, can he made of stout inch boards, 
about fourteen feet long, and six inches wide. For 
the comer posts use two by four inch joists. Nail 
the boards to the posts six inches apart, making 
four lengths or panels four feet high. Fasten the 
corners with stout hooks 
and staples, and you 
have a pen or yard four¬ 
teen feet square, which 
is easily moved by two 
men. If you place two 
fifty-pound pigs into 
this yard they will con¬ 
sume nearly all the grass 
and other vegetation in 
it, in three or four days, 
and thoroughly disturb 
the soil several inches 
in depth. When they 
have done their work 
satisfactorily, the pen 
can be moved to the ad¬ 
joining plat, and so on¬ 
ward through the sea¬ 
son. The advantages of 
this method are, that it 
utilizes the grass and 
other vegetation, de¬ 
stroys weeds and in¬ 
sects, mixes and fertil¬ 
izes the surface of the 
soil about as well as the 
ordinary implements of 
tillage. In the movable 
yard there is thorough work. Even ferns and 
small brush are effectually destroyed. Worms and 
bugs are available food for the pig. And it is not 
the least of the benefits that the small stones, if 
they are in the soil, are brought to the surface, 
where they can be seen, and removed. The pig’s 
snout is the primitive plow and crow-bar, ordained 
of old. No longer jewel this instrument, but 
put it where it will do the most good, in break¬ 
ing up old sod ground, and help make cheap pork. 
