;oos. 
THE RURAL NEW-VORKER 
863 V 
THE HOLSTEIN-FRIESIAN STORY. 
Part I. 
About the year 300 B. C. we are told 
that a tribe of people known as the 
Friesians came from the north, presum¬ 
ably the shores of the Baltic, settling 
themselves and their white cattle in and 
about the valley of the Rhine. One hun¬ 
dred years later another tribe, called the 
Batavians, migrated to the same or ap¬ 
proximate territory, bringing with them 
herds of black cattle. From this com¬ 
bination sprang the b’ack and white 
breeds of Europe. Holstein-Friesian 
cattle have existed as a breed for at 
least 2,000 years, reaching their highest 
development in North Holland and 
West Friesland, where a large part of 
the land is dyked and consequently very 
fertile. When the Romans crossed the 
Rhine in their conquest of the world— 
as then known—they found these tribes 
owning large herds of cattle. The 
people were conquered, and compelled 
either to serve in the army of Rome, or 
to pay tribute to Caesar. The Batavians 
chose to furnish soldiers, hut 
Friesians, loving the peaceful life of the 
yeoman more than the glories of war, 
paid their taxes in the form of dairy 
produce and hides. 
These dyked countries of Holland 
and Friesland, as well as parts of ad¬ 
jacent countries, have developed their 
agricultural resources to a high degree. 
Land is very dear; some of the best 
being worth at the present time $1,000 
per acre. The natural thrift and intelli¬ 
gence of the people, stimulated perhaps 
by the value of their land and conse¬ 
quent high rentals, their proximity to 
London and other great markets of 
Europe, have resulted in producing most 
excellent butter, cheese, bacon, beef, 
poultry and other products—the bacon 
being largely a by-product of the dairy, 
grown chiefly on skim-milk and whey. 
The climate is mild and moist, very 
favorable to the growing of grass, hence 
pastures are most luxurious. All this 
has tended to develop a very high type 
of cattle. Holland, with an area only 
one-quarter as great as that of New 
York State, had in 1882, 1,427,000 head 
of cattle within her borders. Her but¬ 
ter exports in.that year, to Great Britain 
alone, were valued at more than $21,- 
000,000. Beef and veal are produced in 
large quantities in Holland, in fact this 
branch of the live stock business is 
highly developed. Cows are made beef 
at six or seven years old, and hulls at 
two years old. An old cow in Holland 
must be an exceptionally good one, for 
only the very best are allowed to reach 
an advanced age. Practically all of the 
heifer calves are raised, hut hull calves, 
with the exception of those kept for 
service, are turned into veal. Unprom¬ 
ising heifers are milked only one season, 
and then fattened for beef. The Dutch 
are a conservative people, well satis- 
field with the quality of their cows, and 
no alien blood has been introduced.for 
many centuries to influence the size, 
form and coloring of their cattle. An 
unconscious natural selection has acted 
to fix the breed in a natural way—by 
discarding all inferior milkers at an 
early age. 
Early Dutch settlers, coming to 
America about the year 1625, brought 
with them some of their cattle. We 
are told that these importations are re¬ 
corded. In 1810 importations were made 
to New York, and from thence to Ver¬ 
mont. This blood was finally lost, prob¬ 
ably absorbed through mixing with the 
native cattle of the day. In 1827 an¬ 
other lot was imported to the 'Genesee 
Valley, but disappeared in a short time. 
Whether these animals died out or the 
blood was lost through diffusion with 
other breeds, we are not told. Dutch 
Belted cattle were brought to Orange 
County, New York, previous to the year 
1830 and Have been kept pure to the 
present time. 
In 1852 Mr. W. W. Chenery, of 
Boston, Mass., imported the first cow to 
which we can trace any of the breed in 
the United States. In 1857 he imported 
a bull and two cows, and four cows in 
1859. He then lost all of his cattle, 
except one young bull, by pleuro-pneu- 
monia. In 1861 Mr. Chenery imported 
a bull and four cows, from which herd 
many of the Holsteins in this country 
have sprung. In 1867 a few head were 
imported to Maine from East Friesland. 
In 1869 Mr. G. S. Miller, of Peterboro, 
N. Y., brought over a small herd. Some 
of the large record cows of to-day trace 
back to animals of this- importation. 
Thomas Whiting, of Massachusetts, im¬ 
ported after Chenery, and a rivalry 
sprang up between them in the show 
ring, and in regard to other matters. 
Up to this time these cattle had been 
called '‘Dutch,” but Chenery called all 
black and white cattle from Germany 
and Plolland “Holsteins.” Mr. Whit¬ 
ing held to the name “Dutch.” Between 
the years 1870-1873 the controversy be¬ 
tween these two men became very 
strong. Mr. Whiting finally sold his 
animals to the Unadilla Stock Associa¬ 
tion. which association established a 
herd book, calling it the “Dutch- 
Friesian” herd book, and publishing 
their first volume in 1880. After the 
year 1880 many animals were recorded 
in the Holstein herd book without any 
reference to where they came from, 
the From 1S80-18S5 the controversy be¬ 
tween the two associations' was highest 
—the “Holstein” association having 
rather the better of it. In 1884 the 
“Dutch-Friesian” association voted that 
no imported animals should be regis¬ 
tered that were not registered in Hol¬ 
land. In 1S85 the two associations and 
their herd books were merged, and the 
name Holstein-Friesian adopted. Vol¬ 
ume No. 26 of this herd book is now 
in the press, while the membership roll 
numbers 2,065 names. 
The Dutch-Friesian association, pre¬ 
vious to the union of the two societies, 
tried to record the quality of the ani¬ 
mals as well as their lineage. For this 
purpose they had two books, one sim¬ 
ply recording lineage, and the other 
admitting only animals of superior merit 
whose records came up to a certain 
mark of excellence, and which were al¬ 
ready registered in the book of lineage. 
The Advanced Registry of to-day is 
an outcome of this attempt to record 
performance as well as lineage, and has 
done much to advertise and popularize 
the breed. Animals producing a certain 
amount of butter fat in seven days are 
given a number in a select herd book, 
or registry of merit—a kind of “four 
hundred” or “upper ten” class as it 
were; in other words an aristocracy, but 
an aristocracy of merit. The require¬ 
ments for advanced registry for a heifer 
just two years old at time of calving are 
7.2 pounds of butter fat in seven days. 
These requirements vary with the age 
of the cow; a full aged cow—five years 
old—needing 12 pounds of butter fat in 
seven days to entitle her name to a 
place on the roll of honor. All tests 
must be made by disinterested parties— 
officers or appointees of an agricultural 
college or experiment station. 
c. s. MOORE. 
Dairy Hints 
To produce that high scoring 
butte r—you 
must insist on 
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WallRIll, N. Y. 
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