1388 
THE RURAL NEW-YORKER 
December 27, 
Live Stock and Dairy 
WHY I LIKE GUERNSEYS. 
The Jersey is a -fine butter cow; but 
by nature and inheritance requires a mild 
climate and more careful treatment to 
produce the best results than some of the 
hardier breeds, such as the Ayrshire, 
which originated in the colder and more 
rugged country of Scotland. The climatic 
conditions of northern New Hampshire 
in the White Mountain neighborhood, 
where my farms are located, are not un¬ 
like those of Scotland, so I adopted the 
Ayrshire breed, and raised them there for 
many years. I like fhe Ayrshires for 
their hardiness, and the good quality of 
their milk; but I found that my men had 
difficulty in milking them on account of 
the smallness of their teats, and I also 
found that there was not so good a mar¬ 
ket for the increase of my herd—especial¬ 
ly for my young males—as for Guernseys, 
which I later adopted as our breed. Now 
the Guernsey cow gives milk almost as 
rich in butterfat as the Jersey, but it 
gives a greater quantity. The Guernsey 
cow is a larger animal than the Jersey, 
so it becomes more valuable for beef, and 
its calves for veal, when sold to the 
butcher. It is also a much hardier ani¬ 
mal than the Jersey; in this respect, be¬ 
ing more nearly like the Ayrshire. In my 
experience the Guernsey has not been 
so susceptible to disease or to trouble 
during the calving season as the Jersey, 
and is a more uniform breeder. 
There is a fine market in this country, 
at advancing prices for Guernseys, and 
I find no difficulty whatever in selling 
my young male stock at good and in¬ 
creasing prices. I do not sell my heifer 
calves or young cows, as I am increas¬ 
ing my herd, and wish to raise and re¬ 
tain my females. But I find a quick 
market for all my bull calves and fre¬ 
quent inquiries for heifers at prices 
which are tempting, though I do not ac¬ 
cept them. The Guernsey cattle are also 
very handsome animals, being attractive 
in color—usually fawn with white marks 
and splashes, ancl of good outline and 
conformation. I think-them more hand¬ 
some than the Jersey or the Ayrshire. 
The young stock, particularly, are beau¬ 
tiful to see at pasture or in the farm¬ 
yard. I believe in acquiring the best of 
a breed, and, with that object in view*, I 
imported a bull calf last Summer, which 
combines the blood of the famous “May 
Rose” and the “Governor of the Chene” 
families, and is registered “Rose King of 
the Chene.” I expect to show this bull in 
his yearling form next Summer, when I 
hope he will give a good account of 
himself. W. I. LINCOLN ADAMS. 
New Hampshire. 
THE AYRSHIRES ARE COMING. 
It must indeed be a very casual ob¬ 
server who follows the dairy business 
either as a livelihood or for pleasure, who 
has not observed that the Ayrshire is 
and has been for the past five years at 
least coming into its own ; that it is just 
assuming its proper place in the dairy 
world. The reasons are very plain to the 
observing dairyman. In the first place 
and perhaps the greatest x-eason why the 
Ayrshire is becoming so popular, is that 
milk and cream can be pi-oduced through 
this medium at the minimum of cost; 
that is, a quart of milk can be made from 
the Ayrshire at less cost of feed than 
any of the other daii'y bi’eeds. It has 
been truly said many times, and with 
figures to back the assertion, that three 
Ayrshires can be kept on what it will 
take to keep two Ilolsteins, and then the 
hardihood and nistliixg proclivities of the 
Ayrshire appeals to the farmer of this 
northern cold climate particularly. Pas¬ 
tures never become so short or dry but 
that the Ayrshire will by her pei’sistent 
efforts obtain enough food, not only for 
existence, but will return to her owner 
a fair margin of pi’ofit. A few years ago 
previous to the time when my dairy 
consisted of all pxirebred Ayrshires, I 
had a herd of mixed gx-ades, among them 
were Jerseys and Holsteins, and this 
point was vei’y noticeable. People who 
are at all fastidious cannot but recog¬ 
nize the beauty of the Ayrshire. Bi-eed- 
ing so true to type, a herd of these splen¬ 
did white and red cows is a pleasui-e and 
a joy. 
Prices for purebred Ayrshires have not 
i*eached a very high plane as yet, but 
she is certainly coming, and in a few 
years it will be as difficult for the ordin¬ 
ary farmer to establish a herd of pure¬ 
bred Ayrshires as it is some of the other 
dairy bx’eeds at present, and it is well- 
known that it is almost prohibitive for 
the ordinary tiller of the soil to think of 
owning a dairy herd of some of the other 
breeds at pi’esent prices. This argument 
should appeal to very large numbers of 
the home owners in the country of this 
great nation. m. w. davidson. 
MAKING PUREBREDS INTO SCRUBS. 
Riding over the hills in search of good 
daii’y cows I meet a good many farmers 
who are evidently lying awake nights 
trying to solve the pi’oblem of how they 
can manage to come in possession of a 
registered calf or two just to give them 
a start in the business. I am afraid that 
some of these men lie awake so far into 
“The Son of An Old Beef.” Fig. 563. 
the small houi’s of the moi’ning that when 
they finally do fall asleep, they remain 
in that condition so long that the grade 
cattle that they do own are obliged to 
go without their breakfast. A good many 
of our supposed misfortunes are x’eally 
blessings in disguise, and I believe that 
it is really a good thing that these men 
are unable to waste their own money, 
and also the painstaking care of the 
breeder, by purchasing purebred calves 
and then spoiling them by scant feed and 
neglect. 
A few days ago I stopped at a farm- 
ei’’s place and inquired if he had any 
really good cows to sell. He allowed that 
he did have, and proceeded to show me 
some grade Holsteins of fine color, but 
about the size of imported Jerseys, only 
Well-Bred Jersey. Fig. 564. 
lacking the big “dinner baskets” of these 
little cows. Of course I could not buy 
such cattle, and the man began deploring 
the fact that he could not afford to “go 
in for pui’ebreds,” for then he could have 
cattle that it would pay to feed and would 
bring high prices. Just then thi’ee woe¬ 
begone little calves dragged themselves 
around the corner of the barn, and stood 
all humped up as if they were trying to 
get all four feet close together to warm 
them. These calves were over six months 
old, and would not weigh as much as 
six-weeks-old calves should weigh. They 
were all “fancy” marked Holsteins, and 
when I called the farmer’s attention to 
them, he told me that the bull was pure¬ 
bred but as he had no purebred heifers 
he could not afford to have him registered. 
Then I went for him about like this: 
“Don’t you know that there is nothing 
mysterious about this registei’ed stock 
business? There is no magic charm in 
registering a calf that makes him better 
than any other calf. He is better just 
because his ancestors have been selected 
and grown and cared for for countless gen¬ 
erations with the fixed idea of producing 
a given result. That poor starved, half- 
frozen little bull right before you has been 
bred in that way. For perhaps one hun¬ 
dred years men have been carefully se¬ 
lecting and feeding Holstein cattle to 
produce that calf, and in six months you 
have destroyed the work of one hundred 
yeai’s. For that bull to-day is a scrub 
and about as scrubby a scrub as a scrub 
could be and stay alive.” 
A little farther along, I came to an¬ 
other farm, and, on going into the farm, 
I saw a splendid yearling heifer. I of¬ 
fered the owner $50 for har and he 
laughingly refused. “It is a big price for 
a grade yearling, but I will keep her and 
see what she amounts to.” Then he went 
on to tell me how the calf was from his 
neigliboi’’s best cow and a purebred bull. 
He had tried to buy the calf when a few 
days old, but the neighbor had thought 
best to veal hex’, which he did and sold 
her to a dealer to ship. The farmer 
learned of the transaction and went to 
the car and paid the dealer his com¬ 
mission on the calf and took her home. 
Her early experience as the “fatted calf” 
evidently has not injured her, for now she 
is a -great big daii’y heifer with wide 
hips and a deep barrel. I should like to 
see this man go in for the full bloods, 
for he has demonstrated his ability to 
keep up the work that the breeders be¬ 
fore him have started. 
J. GRANT MORSE. 
THE SCRUB BULL. 
Among the photogi’aphs submitted in 
the prize pictures for illustrating “The 
Child” was that pictured at Fig. 563. 
This was supposed to be the bull de¬ 
scribed by Captain Storms as bought by 
“them fax-mers over in Scott Township.” 
The “papers did not fit him by a mile.” 
His mother was “some old beef out of 
the hills.” We have seen such bulls in 
service, but they are very uncommon 
now in localities where any attention is 
paid to the bookkeeping side of dairying. 
Before the scrub bull passes off the stage 
let us have a look at him; for he is one 
of the tyrants that have kept farmers in 
prison. As a conti-ast look at the little 
Jersey cow pictured at Fig. 564. Her 
father was a gentleman and her mother 
a lady—many generations away from the 
tough-looking subject pictui’ed above. 
If you say this scrub bull would pro¬ 
duce beef calves, compai’e his picture with 
that of the Angus cow shown at Fig. 551. 
Here we have a square, blocky animal 
with the largest proportion of fine meat. 
Or look at the Ayrshire cow shown at 
Fig. 552. These purebred animals show 
the result of breeding and selecting to a 
type for many generations while the 
'scrub has been bred any way until his 
veins are filled with mongrel blood. Of 
course this is an old story, told over and 
over again, yet it is true and must be 
l’epeatcd. The contrast between the 
scrub and the purebred is so striking 
that anyone can see the point. And re¬ 
member too, that the “scrub” may not 
be the result of poor breeding entirely. 
Mi’. Morse tells us this week of well-bred 
cattle that have been dwarfed into scrubs 
by poor care. 
Likes Jerseys. —The reason I pi’efer 
the Jersey cow is that I find w’hile she 
may not give quite as large amount of 
milk when she freshens as some other 
breeds, she will shrink less oil short feed. 
I have had cows that would give a large 
pail of milk when the feed was good, and 
shrink almost to nothing when the feed 
got shoi’t and dry, while the Jerseys 
would be giving a fair amount of milk. 
I have heard old farmers say the Jei-seys 
are tender, but having kept them beside 
other breeds of cattle I do not see but 
that they stand the cold of our Northern 
Winters (and it often goes 20 below zero) 
as well as others, with less shrinkage of 
milk than the others. I think they are 
among cattle for making butter what the 
Leghorn is among hens for laying eggs. 
My next choice would be Durhams, as I 
have some cows that are a half Durham 
and Jersey that are very good; will make 
more milk than the pure Jerseys, but 
will shrink more in cold weather or on 
short feed than the pure Jerseys. 
Essex Co., N. Y. leon sage. 
When you write advertisers mention The 
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editorial page. 
“Bill 
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m 
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