JUNE a 
they are is a wonder. Without veterinary in¬ 
spection, or care on the part of the Government 
whether they are sick or well at the time of 
their transportation from one end of the coun¬ 
try to the other, it is too much to ask that the 
Government should provide inspectors to look 
after the health of cattle shipped abroad. And 
yet here is a source of enormous wealth slip- 
pint; through our Sogers, so to speak, in part, 
no doubt, because of this very thing. The 
facts remain, first, that we are able to raise 
beef cheaper in this country than in England ; 
second, that we can ship it economically alive, 
and more economically dead ; third, that with 
the improved cooling appliances it may be so 
transported as to be undistinguishable, except 
by experts, from English and Scotch beef of 
equal quality. 
are received every year from Earope, the kinds 
varying with the demand in this country. At 
present, and for some years past, the Jerstya 
and Guernseys, from the Channel Islands, and 
the Dutch cattle, from Friesland and North 
Holland, have greatly the pre-eminence in 
point of numbers. There is a notable demand 
for the Polled Angus at present, and though 
the country is well stocked with Short horns, 
Ayrshires. Herefords and other valued breeds 
of Great Britain, every year witnesses the im¬ 
portation of more or less of them. 
These animals are generally shipped npon 
freight steamers in separate stalls broad 
enough for them to lie down in and often pad¬ 
ded to prevent bruising, and placed between 
decks or on covered portions of the main deck. 
They generally bear the trip with comparative 
comfort, being “off their feed” for a few 
hours at starting, but soon gaining their appe¬ 
tites and contentment, except in very heavy 
weather. PJemy of fresh air and good water 
is essential- The food provided is hay, bran 
and mangels. The majority of the cattle thus 
brought to this couutry are two year-old in- 
calf heifers, though a considerable number of 
youugcows aud of calves and young bulls come 
also Calves do not need separate stalls, but 
do best in small, loose boxes, with well cleated 
floors, where several may stand together. 
Shipment of Beef Cal tie. 
About the year 187ft a trans-Atlantic trade in 
American beef sprung np and gradually in¬ 
creased, leacbingaculmination.for the present, 
at least, in the enormous shipments of last year 
(1880) American beef, whether transported 
alive or dead, was regarded at flrst with sus¬ 
picion, but rapidly won its way to favor, not 
alltile to the alarm of British feeders, who 
were undersold in their own mrrkets by beef 
of equal, or at least excellent, quality. The 
laws of trade are inflexible, and though It 
seemBagreat pity to subject good beef ani¬ 
mals to the discomforts of a sea voyage of 10 
to 14 days before killing them, during which 
time they shrink greatly in weight, and prob¬ 
ably can never be brought back profitably to 
their original condition; yet so long as British 
dealers will pay more for them alive than for 
their dressed carcasses, transported in cold 
chambers with good ventilation and received 
in prime order, we shall be obliged to ship liv¬ 
ing beef rather than dead. 
It is not worth while to discuss now the 
claimed that they were found roaming their 
particular district of Devonshire at the time 
of the flrst invasion of England by the R >- 
mans under Julius Caesar; they have continued 
to preserve the same characteristics as then, 
never undergoing any change or admixture, 
down to the present day. They are of medium 
size, aud exquisitely fine in all their points; 
indeed, compared with other cattle they are 
like the Arabian compared with other horses. 
The horns are cream-colored with black tips, 
long and slender, gracefully up-turned in the 
cows and oxen, but much shorter aud lower 
curved from the head in the bulls. The eyes 
are like those of the gazelle, with a golden rim 
around each ; the nose a pure orange Fhade; 
the skin a rich cream to yellow. The hair is 
silky in Summer, with an undergrowth of soft 
fnr in Winter, and varies in color from a light 
to a bright deep red. The only exception to 
this is more or less white hairs in the switch of 
the tail, and an occasional white patch on the 
bag of the cow, particularly in those of the 
deep-milking families. They are almost as 
round in the body as a barrel; straight in the 
upper and lower lines: with deep chest, full 
brisket, crops, chine, and quarters well let 
down in the twist. 
They are very hardy and thrifty, mature 
early, are 6ure breeders, and both large and 
rich milkers, when bred for this purpose; and 
at all times they make the beBt of beef. They 
are the most active and intelligent of aDy race 
of cattle; are easily broken to the yoke or 
harness ; can be trained to walk four miles per 
h''ur, and trot six. The latter pace is as natu¬ 
ral to them as to an ordinary horse. They 
make the quickest and best of workers and are 
the most powerful of all for their size. 
Althongh so fine in hone, it is of such an ex¬ 
cellent quality as to prove as strong as the 
larger and coarser hone of others. To thi& is 
joined superior muscle, with the toughest and 
most elastic cords and tendons. After working 
til) fleven toten yearsold, they can be turned out 
to fatten, aud make as exc< Kent a quality of 
beef as when simply fed from birth for slaugh¬ 
ter, aud disposed of to the butchers when 
three to four years old. The usual live weight 
founded upon this mixture, and cultivated and 
improved by the rapid development of a better 
system of agriculture that was qniekly adopt¬ 
ed by the shrewd, industrious Scotchman, as 
soon as the way was pointed out bv the more 
highly cultured and wealthy land-owners soon 
b'-came, in my opinion, tie fi at dalty race of 
Great Britain, and of the whole world, in fact 
The modern Ayrshire cow is a model dairy 
cow. Without depreciating ary other breed 
of cows, she may easily take this position. 
She will not displace the Jersey in the fine but¬ 
ter dairy, nor the Dutch cow in the milk dairy; 
but she will fill the place of both of these in 
the cheese dairy, and while she will not com¬ 
pare with the latter in amount of milk pro¬ 
duct, she will greatly surpass the former. She 
Is the farmer’s cow. Her milk mtkes a supe¬ 
rior cheese, and, being rich in cream, it can 
easily be turned to profitable butter produc¬ 
tion. Her average milk product will amount 
to at least 5 000 pounds a year, and some of 
the best cowb will yield from 6 000 to 8 000 
pounds between two calvings. She is easily 
kept; she is a good aud hearty fe der : she is 
remaikably hardy ; her coat Is thick and close 
and waitn enough to resist exposure to the 
most severe Winter storms, aud it can sustain 
the great heats of even the West Indies with¬ 
out discoinlort One of her go< d points is that 
She holds on to her milk product on evenly 
nearly np to the time of again calving, and 
abhough a cow may not be an excessively 
large milker in her first freshness, yet l y a 
l>nt-continued and well sustained product the 
total average is eminently satisfactory tc the 
owner. An example of this maybe given in 
the cow Bjiivia—a portrait of which is here 
given as a fair specimen of ail Ayrshire cow. 
The following figures, taken from ihe record 
of her milking with her first calf, dropped 
when the dam was less than two years of age, 
give the daily product for the first, the fif¬ 
teenth and the last day of each month in a 
year. duriDg which her whole product was a 
little more than 3 000 quarts : — 
WorhlnK Bull*. 
Instead of letting my bulls be tied up idle 
in stables to their great discomfort and often 
to their injaty for want of exercise ; or allow¬ 
ing them to roam in pasture, liable at any 
time to break out into a vicious fit and attack 
persons or other animals, it has been my prac¬ 
tice to work them regularly as oxen, except in 
the season of sei vice to cows. It is better then 
to keep them in a stable with a yard attached 
in which they can exercise at pleasure. By 
this management they get hardier and more 
thrifty stock. If 1 happen to have a pair of 
fairly matched bulls, they are yoked together 
andwoiked the same as oxen. If in posses¬ 
sion of only a single bull, 1 either procure a 
stag of equal strength to match him, or work 
him alone in a yoke and harness made express¬ 
ly for this purpose. In lumbering, at times I 
have had a powerful bull as the leader of a 
half dozen or more yoke of cattle, and an ad¬ 
mirable one he made aud was as quiet and 
easily managed as any other animal of the 
team. In this way the bull earns his keep, or 
even more, and I get hiB service to my cows 
free of cost. “Westerner.” 
THE CATTLE OF GUERNSEY 
1879. 
March. 
April. 
May... .... 
June. 
J iy. 
Augrut-t.... 
September. 
October 
November 
Dei ember. 
I88«. 
January... 
lebruary.. 
MASON C. WELD 
Tub cattle of Guernsey, whatever their ori¬ 
gin and however noticeable their kinship 
to those of the sister island of Jersey, are 
an entirely distinct breed, having such pro¬ 
nounced merits that a breeder, if he be in¬ 
clined to breed for butter, may well question 
to which breed he should give the prefer¬ 
ence. The best specimens are decidedly 
above medium size, marv of them ap¬ 
proaching the Short-horns in magnitude. 
They are of good form, with 
^ ^ deep, capacious barrels, not 
growing quickly and ma- 
turing early. The cows 
reach the hight of their 
flow of milk aud greatest 
' weight at about five to six 
years old. The oxen are 
of good size, willing and do- 
•*. die. As beef animals they 
> fatten economically at any 
age above two years, and 
their beef is of excellent 
quality, the fat Icing laid 
on evenly and the meat 
well marbled. The calves 
are usually large when 
dropped, and make heavy 
veals when five weeks old, 
the Guernstys and their 
grades showing thus, both 
in respect to beef and veal 
production, a great supe¬ 
riority over the Jerseys. 
It is, however, as a produ 
cer of milk aud butter that 
the Guernsey cow has her 
special value. Like that 
of the Jersey, her milk is 
of extraordinary richness. 
It is doubtless fully as rich 
as that of average Jerseys, 
and in the matter of color, 
very much superior. The 
color of Guernsey butter 
is so Intense a golden yel¬ 
low in June and throughout the Bummer as to 
be actually distasteful to many personp, so 
strong is the impression that the color is un¬ 
natural. This color, to a less degree, is seen 
bolh in the milk and cream, to which it im¬ 
parts a rich look which is very agreeable. 
Guernsey batter pales somewhat during the 
Winter, being ordinarily at its lightest in 
March, if the cows are fed principally on hay. 
The majority of them carry the color of their 
butter well through the Winter, so that it is 
never necessary to use anuatto or other dye to 
give Guernsey butter au agreeable lint. In this 
particular the butter of the Guernsey contrasts 
strongly with the lard-colored product of most 
cows, including tnuuy Jerseys. Among Guern¬ 
seys, cowb yielding 18 and 30 quarts of milk are 
not rare, and the yield of 14 to 18 pounds of 
butter per week has been repeatedly reported. 
such short pastures as could not support a 
H r second calf was dropped in April, 18-0, larger and less alert breed, 
and it was necessary to feed dty hay only, in The Devons were early introduced into the 
very limited quantity, to dry her off before Eastern aud some of the Southern States, 
she began to spring again. 
At the present time she is 
giving 23 pounds a day, 
from which a pound of but- 
ter is made. She has been 
milking a little over a year, 
and is due to calve again 
in August. If there is a y 
fault about the Ayrshire it P 
is the shortness of the teats mJl 
and the possible coarseness W, 
of the head. The latier 
blemish, however, is only ' Bv 
occasionally conspicuous, 
and is more apparent when \ 
Ayrshire and Jersey cows 
are kept In the same herd, \l 
and the fine head of the lat- y 
ter tends to disadvanta- , ! 
geous contrast as regards ij • 
that of the former. Ayr- jj . / A 
shire butter has a fine fla- fv/- / ME? 
vor, a good color, and is re- j I Kr 
markably hard and solid, 
so that it may be packed 
well in hot weather. The i!fj!«Jr 
milk of a good cow will fi m 
have 15 percent, of thick / I -W 
cream, and the best cows V§*j§^ K IffMf ] 
will surpass this. 
Ayrshires have been 
crossed with the Short- 
horn and the Jersey, and ' * 
both crosses are excellent 
cows. The first cross is a 
large, handsome animal, 
and a deep milker; the 
second is smaller, finer and a better cow than 
the average pure Jersey. There are no better 
family cows possible than these crose-breds. 
Mr. Thomas Fitch, of New London, Conn., has 
been breeding this cross for many years with 
remarkable success, making a special business 
of rearing cows for family use aud for fine 
butter dairies. Many of his cows produce from 
one pound to two pounds of butter daily, hav¬ 
ing the rich milk of the Jersey and the copi¬ 
ousness of the Ayrshire. Finally, the Ayr¬ 
shire steer is the best of beef, and is quite equal 
in this respect to the Devon, while it is a docile 
and patient worker. 
Ayrshire cow, 
BOLIVIA —FIG 
where they have ever been found great favor¬ 
ites, and are particularly admired for their 
beautiful red color. They have also grad¬ 
ually spread to the Western States, and 
their produce growing up there ou a richer 
soil, with more abundant pasture and grain, 
have increased somewhat in size, and mature 
perhaps a year or so earlier. They make ad¬ 
mirable steers in that region, and their beef 
still retains its superior quality. Latterly they 
have been taken In some numbers to the bor¬ 
ders of the Rucky Mountains, and are found 
especially well adapted to the broken hills and 
narrow valleys of that immense range of 
country. 
prices in the Spring, and they are high here; 
but abroad there is little call for American 
beef, and the prejudice which has been created 
against it seems on the increase. 
So long as the business of shipping live cat¬ 
tle remained in such hands as the Eastmans, 
the Tolleys and the Gillettes, aud was con¬ 
ducted ou business principles, everything went 
well, and we heard nothing of diseased beef 
from this countiy; but after the common herd 
of cattle dealers and speculators (many of them 
of the Hebrew persuasion) came in for their 
share, following what are known as “ Jewish” 
ways of doiug business—everything for imme¬ 
diate gain, a grand scramble for " the nimble 
sixpence”—then came complaints of “foot- 
and-mouth ” disease, pleuro-pneumonia and 
Texas fever. 
The fact that our cattle are so healthy as 
THE DEVON CATTLE, 
OCEAN TRAFFIC IN NEAT CATTLE. 
Importation* of Breeding Cattle. 
Considerable numbers of .breeding cattle 
These are acknowledged to be the most an¬ 
cient of the various English breeds. It is 
