THE RURAL WEW-YOEKER. 
SiO 
<ri)C ijcrt'sman. 
ADVANTAGES OF THE JERSEY. 
RICHARD GOODMAN. 
Let the Jerseys increase, because:— 
1. Jerseys make more butter annually com¬ 
pared with the food they eat, than any other 
breed. 
2. Jerseys make better butter than any oth¬ 
er breed—better grain and better flavor. 
3. Jersey milk is the most profitable, because 
it contains more butter per quart than that of 
any other breed; its cream rises quicker and 
its butter comes quicker. 
4. Jersey butter brings from two to ten 
cents a pound more than any other, as a rule, 
throughout the United States; hence on 90 
farms out of 100 where butter is a specialty, 
the introduction of J ersey blood will change 
butter-making from a dead loss to a net profit. 
5. Butter farming is more profitable and 
healthful and refining than truck-farming, 
beef-farming, poultry or pig-raising. 
6. For every cent lost on account of the Jer¬ 
sey’s smaller carcass,there are two cents gained 
on account of her better butter and larger an¬ 
nual yield. 
We want Holsteins and Ayrshires for the 
general milk and cheese supply; we want 
Shorthorns and llerofords for their beef; but 
the country wants the Jersey for her butter— 
so let us have an end to the opposition which 
this breed has met with for 40 years. He who 
specializes wins. The “general-purpose cow’’ 
is an impossible animal. Let each farmer de¬ 
cide whether all circumstances point to a beef, 
a milk or a butter breed, and choose his stock 
accordingly. 
THE GUERNSEY COW. 
SILAS BETTS. 
The Channel Island cows are unquestion¬ 
ably the best dairy cows yet produced, and of 
these the Guernsey has merits which specially 
commend her to the attention of that large 
class of farmers who keep small or large dair¬ 
ies, and whose leading object is the largest 
quantity of butter of the best quality. Here 
are the claims made for her by those who 
know her best:— 
1. She is of good size and not over-large for 
the purpose for which she is best adapted. 
2. She is a moderate feeder aud can be 
profitably kept in any section of the country 
where any good cow will thrive. 
3. She is an excellent milker, giving as large 
a quantity as any of the rich-milking breeds 
Good herds of this breed have averaged 10, 
quarts a day throughout the year. 
4. Their milk in quality is not surpassed, 
and only equaled by that of the Jersey. The 
color of the milk is the deepest yellow of any 
known breed, and as butter makers cows of 
this breed are not surpassed. 
These claims place the Guernsey cow fore¬ 
most among the specialists of the dairy. Other 
breeds may average somewhat larger in quanti¬ 
ty of milk, but when this is the case the product 
will be found poorer in quality. Is there any 
economy in feeding a very large cow which 
may give from 24 to 30 quarts of milk, in 
order to get 14 to 20 pounds of butter when 
the same quautity of butter can be made from 
16 to 20 quarts of Guernsey milk, with less 
feed? In the latter case the butter will require 
no artificial color, whereas in the former the 
product would not be marketable without it 
The extra feed, the additional labor in hand¬ 
ling the extra milk, and the artificial coloring, 
could only claim for compensation the extra 
skim-milk—a rather poor offset for the un¬ 
necessary expense. As for beef, the cost of 
making a pound from the large cow producing 
a greater quantity of poor milk, would un¬ 
doubtedly be as great as, if not greater than 
from the richer Guernsey which fattens on a 
proportionately smaller quautity when dry. 
and the Short horn, Hereford and Polled 
breeds will produce beef at less cost than 
either. 
THE AYRSHIRE COW. 
The Best for the Farm and Dairy. 
HENRY STEWART. 
Without disparaging any other race or 
breed, I beg to be allowed to express my pre¬ 
ference for the Ayrshire cow as a farm or 
dairy cow for all the purposes of such uses, 
and to give what I believe to be the very best 
reasons for my preference. Just now there is 
but one breed that, in the popular estimation, 
stands—I will not say before the Ayrshire 
cow—but more prominently than she, in 
public estimation. This is the Jersey, an 
animal which has had the advantage of a 
peculiar beauty of form aud color and an at¬ 
tractive style, as well as the favor of fashion 
and wealth. Tims favored, the Jerseys fill 
the stables of the wealthy amateur farmers 
aud the more modest single stall in the villa 
stable of the less pretentious rural resident, 
whose ambition is to have his siugle cow ad¬ 
mired by his neighbors and friends as “the 
prettiest animal that they ever saw;” and 
have his neat table set forth luxuriously with 
golden cream and rich butter that “ we make 
ourselves, you know.” But if we go to the 
dairies where milk is produced for profit, or 
where butter is made os a business, and where 
cents are counted as a matter of necessity, 
there we find the Ayrshire cow cherished as 
the profitable cow. This is a matter of 
general knowledge and is as well known 
among practical people as the red-and-wliito 
patched and spotted hides and blazed faces of 
the Ayrshires are more often seen than the 
fawn-coated, white-legged and bluck-muzzled 
Jerseys. Moreover, if we continue the com¬ 
parison, it may be noticed that the fame of 
the Jerseys is built up upon the record of but 
a very few animals, and when we mention 
Alphea and two or three others, we come to a 
stop and have to begin counting back to traces 
of these noted cows; and when we have done, 
we may have counted 20 or 30, or, let us be 
liberal, and say 40 noted cows, and there are 
14,460 left out of the 15,000 Jersey cows in 
America which one never hears of. But we 
may go among the Ayrshire herds and find 
every one an excellent cow whose record is 
noteworthy, but whose owner keeps her for 
her worth to him, and is not expecting to sell 
her by and by with all her progeny, and 
put money in bis pocket that way. 
Let us then consider the Ayrshire cow for 
what she is and not for what one of her an 
cestors seven generations back was; nor for 
what her descendants seven times removed 
may be. Well then, we find the Ayrshire a 
handsome, well formed, brightly colored^ 
compact, robust' cow—one that pleases the 
eye, appears very well indeed in a herd on a 
green pasture, or lying ruminating under the 
shade of a spreading tree; stout-bodfixl, and 
promising good beef when her natural end 
comes; hardy, and not requiring to.be driven 
under shelter when a thunder-storm or a hail¬ 
storm threatens, or when the sleety tempests 
of November would drive a less robust animal 
indoors. The thick hair and mossy undercoat 
keep her warm and defy storm and tempest 
and snow and wintry wind, and she holds her 
head to the storm while the water pours harm¬ 
lessly from her warm and waterproof mantle. 
Then consider her broad, deep, long udder, 
capacious and well formed, with her well 
placed teats, and the copious milk vein, all 
evidences of a largo yield of milk. Her deep 
abdomen, straight, broad back and rounded 
ribs show that her digestive organs are well 
developed, and her capacity for turning out 
food into milk and butter is based upon a 
natural proclivity thereto. In short, it may 
be said of the Ayrshire, that while she is the 
most popular cow for a business dairy, she has 
the merit of possessing the highest record in 
her native home, for the Scotch County of 
Ayrshire contains more than 50,000 pure-bred 
Ayrshire cows, while iu other paits of Scot¬ 
land she is exclusively the dairy cow, and at 
the same time is kept in large numbers in all 
the principal dairy counties in England, such 
as Cheshire, Derbyshire, Yorkshire, Lanca¬ 
shire, Somersetshire, and also in the Welsh 
border counties. This fact alone speaks 
volumes for the character and solid reputation 
of the Ayrshire both in her own native 
locality and in other districts where popularity 
is gained only by solid merit. 
It has been objected that the strong, coarse 
horn of the Ayrshire is an undesirable at¬ 
tribute. But why should this be 30 considered ? 
The horn of an animal is an extension of the 
skin and hair, possessing all the characteristics 
of skin and hair, but only more condensed. 
An animal with a thick hide and coat, as the 
Ayrshire has, should necessarily have a stout 
and somewhat coarse horn. It is something 
that appropriately belongs to her, and if it 
were bred out, it must necessarily be at the 
expense of institution, hardiness and robust¬ 
ness. A fine horn would be an expensive 
“ improvement” and would merely change 
the looks of the animal at the cost of her more 
valuable properties. Let us take the animal 
as sbe is; aud a breed that is represented by 
hundreds aud thousands of cows that will 
average 10 quarts of milk a day for every day 
of their lives, and will make one pound of the 
best quality of butter for every 10 quarts 
of milk; that yields the very best milk for the 
milkman aud for family consumption and the 
best of cheese; that produces a first-rate veal 
calf, excellent work oxen and beef of unsur¬ 
passed quality, although it may be surpassed 
in quantity, aud that will do all this on less 
food for its proportionate weight, on thinner, 
lighter and rougher pasture than a larger 
cow—such a breed may be justly represented 
as the very best for a '-tanner and a dairyman. 
And as all I claim for the Ayrshire cow can 
be proved most conclusively by abundant 
evidence of the very best kind, I consider that 
my preference is wholly justified. 
HOLSTEIN CATTLE. 
E. A. POWELL. 
It is claimed for the Holsteins that they 
combine milk, cheese, butter and beef far 
more successfully than any other breed—that 
they are pre-eminently the cattle for the mil¬ 
lions. Let us see if those claims are well- 
established—if actual performances justify 
such a conclusion. 
Their great superiority as milk producers is, 
I believe, no longer a question, but is admitted 
by all. In this country this breed is yet com¬ 
paratively new; the number of cows in com¬ 
parison with the other dairy breeds is small, 
and yet they have made more records of over 
12,000 pounds of milk in a year than all the other 
breeds combined. Records of 80 and 90 pounds 
per day aud 14,000 to 16,000 pounds in a year 
are not rare; while a few cows have reached the 
enormous record of 18.000 pounds—nine tons of 
milk from one cow!!I Two-year-old heifers 
have frequently reached 12,000 bo 13,000 pounds 
and in a single instance the enormous yield of 
17,746 pounds two ounces in a year has been at¬ 
tained by a heifer of that ago. Fourteen thou¬ 
sand pounds per year have frequently been 
made by three-year-olds, and in one instance 
15,622 pounds two ounces, while in another 
this season the yield was over 70 pounds per 
day and over a ton in a month. 
The high yearty average of these cows is of 
the greatest importance, indicating that deep 
milkers are the rule and not the exception. A 
herd of six mature cows averaged 14,16-1 
pounds 15 ounces each for a year. This included 
every mature cow in the herd. Eight three- 
year-olds, all the milking animals of that ago 
in the herd, averaged 12,342 pounds 5% ounces. 
In another herd 14 two-year-olds, including 
all in the herd, averaged 11,118 pounds three 
ounces iu a year. 
With such au enormous flow of milk, pos¬ 
sessing, as it does, a large per cent, of caseine, 
there can be no question of the superiority of 
Holsteins for cheese. This, 1 believe, is admit¬ 
ted by all. 
As a butter breed the Holstein is fast ad¬ 
vancing toward the front and is destined to 
take a high rank. On account of the enor¬ 
mous milk yields of these cows they have usu¬ 
ally gone into hands where quantity of milk 
has been the object, and hence have not, until 
recently, been tested for butter. This fact has 
led to the erroneous impression that these 
cows are inferior for butter, but recent tests 
have created a groat change in public senti¬ 
ment. in this respect, and the result has more 
than met the highest expectations of the most 
ardent admirers of the breed. The following 
records, all made within the last three years 
and mostly this season, will convey a good idea 
of the Holsteins as butter cows: 
cows. 
Mercedes.«#»*>• «K <>,?• *> da :7 B 
Mink .28 •' 1C “ 44 10 
pifida.* . fi r ‘ 8 " “ 2 
Neth. Queen", .on Winter feed 20 __ “ per week 
Jannek.....“ 
Crown Jewel.*.** „ 
Zw&rt * 1 ^ 
Lady Waiworlk.. .......... - 19 “ 
.on Winter Iced 18 • 
Altotia .„ 
NetUerland Baroness. 1 > 
Netherland Duchess.14 ‘ 
FODR-TKAR-OLDS. 
Netherland Princess.°f; per week 
iEkls2d.on Winter feed 15 8 _ 
violet..... ’ lf ^ « ,, 
Donker. M 
1C 
8 
15 
9 
4 
2 
14 
5 
12 
TURKE-YRA.n-Ot.DS. 
16 lbs. 7 
8 
7 
Netherland Belle... . 
Queen of the Hill.}J „ 
Isudora.. •;•••: !2 „ 
Frolicsome. ...on Winter feed 13 
Meadow Idly.. 4 2 
Clotbildo. „ 
Carlo tta. 
two-year-olds. 
oz. per week 
10 
1 
Neth Princess.on Winter feed 14 lbs. 4 oz. per week 
Atwgie2d. 13 8 
offi 8 :::::::.™'»« m » « 
Georgia... u * 
23-nONTHS OLD. 
Isadora.on Winter feed 10 lbs. 13}* oz. per week 
Many more records could be added did space 
permit. 
In one herd the following butter records 
have been made, allowing the very high aver¬ 
age which can be attained:—Nine cows aver¬ 
aged a little over 17 pounds 11 ounces per 
week; 9 heifers 3 years old averaged over 13 
pounds 3 ounces; aud 10 heifers 2 years old, in¬ 
cluding several only 23 months, averaged 10 
pounds 6 ounces per week. These records 
were nearly all made on Winter feed and, with 
a single exception, without any change of feed 
iu quantity or quality for the trial. 
As beef cattle Holsteins will compare favor¬ 
ably with those broods which are grown espe¬ 
cially for the shambles. They are of large 
size, easily kept, very hardy and vigorous. 
They breed young and regularly, fatten young 
aud easily when not in milk. They mature 
early and produce beef of excellent quality. 
Did space permit I could furnish flattering 
statements regarding the quality of Holstei i 
beef from parties who for years have bad 
practical experience with them in the Loudon 
markets, where a large share of the fat cattle 
of Holland are sold, commanding the highest 
figures. For veal calves the Holsteins are un¬ 
equaled. I have known wholo herds to average 
500 pounds when five months old. When a 
year old they frequently weigh from 1,000 to 
1,100 pounds. 
The readiness with which the Holsteins 
adapt themselves to various climates aud sur¬ 
roundings. is a marked and valued character¬ 
istic of the breed. They have now been well 
tested in almost every State and Territory 
from Maine to California and from Minnesota 
to Texas, aud in all sections they have proven 
vigorous, hardy, productive, free from disease 
and capable of acclimating readily. Indeed, 
the readiness with which they acclimate in the 
Southern States is causing them to be very 
popular in warm climates. Within the last 
four years I have watched with unusual inter¬ 
est at least 15 or 20 shipments to the States of 
Texas, Louisiana, Alabama. Mississippi, Geor¬ 
gia, South Carolina, etc., aud have yet to 
leam of the first full-blood animal being lost. 
The demand for these cattle on the prairies of 
Texas is becoming very large, where it is 
claimed they succeed better than any other 
breech If I rightly judge the signs of the 
times a bright future awaits the Holstein 
breed of cattle in America. 
DESCRIPTION OF CUTS. 
In the upper left-hand corner of our hand¬ 
some first-page engraviug is the Jersey cow 
Daisy of St. John, 18,170 American Jersey 
Cattle Club Register. She was bred by Judge 
Picot, of St. Johns, Island of Jersey, and was 
dropped in 1877 aud imported on November 
20,1883. She is now a member of the cele¬ 
brated “ Holly Grove” herd, the property of 
Mr. John I Holly, Plainfield, N. J. Her sire, 
Khedive, was son of the great cow Coomas- 
sie. He also sired Khedive’s Primrose, that 
brought the high price of 45,150 at Kellogg’s 
sale of Mr. Cooper’s cattle, as well as Khe¬ 
dive’s Virginia, Khedive’s Perfection and 
many other celebrated animals. 
Back of the Jersey, Daisy of St. John,Btands 
the Guernsey cow Marie of Leufesty, No. 857 
American Guernsey Cattle Club Herd Book. 
Although her milk yield has never been offi¬ 
cially tested; yet sbe is an excellent milker, 
yielding fully 18 quarts a day at her best, 
and as the Guernsey milk is as rich a', the 
Jersey, she is a very fine butter cow. Sbe 
was dropped in May 1S75, aud was bred by 
Thomas Laufosty, St. Peter’s, Lsland of 
Guernsey, aud was imported on August 28, 
1881, by Samuel C. Kent, of West Grove, 
Chester County, Pa. She was sired by Rouvets, 
No. 87 G. R, A. S. H. B. F. S. Her dam 
was Marie 1st, No. 560 G. R. A. S. H. B. F. 
8. Ruvets’ sire was Bloucher No, 54. G. R. 
A. H. B., a well known prize-winner on the 
Island of Guernsey. Blouclier’ssire was Billy 
1st, No.4. G. R. A. 8. H. B., still more famous 
as a winner of the first prize of the Guernsey 
Royal Agricultural Society in 1870, and also 
the first prize at the Bath and West of Eng¬ 
land Society’s Show at Southampton in 1809. 
In the left-hand lower corner is the Ayr¬ 
shire cow Duchess of Smithfield, 4250, the 
property of H. R. C. Watson, West harms 
N. Y. She won first prize at the Rhode Ls¬ 
land Fairs of 1879 aud 1881; first at Woou- 
socket in 1879, aud second at the New York 
State Fair in 1S83. She is considered a per¬ 
fect type of tho celebrated Douglass family 
from the old imported cow Corslet. When 
fresh she has made ou ordiuary feed 45 pounds 
of milk per day. From her extended pedi¬ 
gree it is sufficient to state that her sire. Lion 
Douglass, 1261, A. B. A. aud her dam, Hosier 
2nd. 2498 A. B. A., are both grand-children of 
the old cow Corslet. 
»»«--- 
To the right of Duchess of Smithfield, in the 
lower right aand corner stands the Holstein 
cow Crown Jewel, Holstein Herd Book 2690, 
calved in 1877 and imported in October 1882 
by her present owners, Messrs.Smiths & Pow¬ 
ell of Syracuse, N. Y Iu 1882 she was 
awarded first prize iu the sweepstakes class 
as best cow of any age or breed, at Wageuin- 
gen, Holland in a very large class. Although 
not acclimated, she made in May last 19 pounds 
nine ounces of butter in a week. In June 
she gave 81 pounds 13 ounces of milk in one 
day, and made a record of 2119 pounds five 
ounces in one month. 
--H4-- 
In the center is the fine head of Netherland 
Marquis (Jucob, N. II. B. 215) calved April 
7th 1882, and imported by Messrs Smiths & 
Powell iu 1883, His sire was Jacob; dam 
Tol, by Schreuder, the sire of Netherland 
Queen, Netherland Duchess, etc. This bull 
