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42 
ILLINOIS STATE D AIR Y3EEN ’S ASSOCIATION. 
the Schwytzers also aiding to maintain the size. The weight of the Rosensteins is 
given as follows by Mr. Klippart: 
Lbs. 
Calf on the day dropped. i 0 - 
Heifer calf three weeks old... 
Heifer 20 months old ...... 1,000 
Heiter years old, not in calf. 1,150 
Cow 3K years old.1,400 
Work oxen 6 years old..i,S 5 o 
He states that in 1858, this herd of Rosensteins consisted of twelve cows, which 
averaged 4,795 English quarts of milk per cow; the highest yield of a single cow being 
5,896 quarts. In 1859, the herd consisted of twenty-one cows, which averaged a yield 
of 4,070 quarts per cow; the highest yield of a single cow being 7,705 quarts. The 
herd in 1860 consisted of twenty-four cows, yielding per cow 4,312 quarts ; the highest 
yield of a single cow being 6,456 quarts. The milk was declared rich in quality. In 
the development of this breed, selection and adaptation were the underlying and gov¬ 
erning principles. 
This shows not only what has been, but what can be done ; and we Americans 
can do it just as well as the German or Englishman. I know of but one successful 
American attempt at developing, a breed, and this I have referred to so often that it 
is beginning to be an old story. It is that of Truman A. Cole, of Solsville, N. Y., 
who began 29 years ago with a splendid cow—supposed to be Holderness—and her bull 
calf. By the closest in-breeding ever since, united with careful selection, he has de¬ 
veloped a breed of black-and-white cattle. They were at first pale red and white, and 
the calves when dropped are now red-and-white. His herd of twenty cows, always 
including some heifers, has for a number of years averaged 300 pounds of fancy butter 
per cow, and the calves sell readily for $100 apiece. Here is an example worthy of 
imitation. 
In conclusion, let me ask: With these and the examples of the English breeders 
before us, and their experience to guide us, shall we always go on breeding in a hap¬ 
hazard manner and depend on imported blood for keeping up and improving the 
quality of our herds ? Or, shall we have confidence enough in our own ability, and 
pride enough in our country, to strike out and establish American breeds adapted to 
our climate and to our needs ? 
CREAM-GATHERING IN OHIO. 
BY JOHN GOULD, AURORA, OHIO. 
Ohio dairying has passed through many seasons of depression, but like the Irish¬ 
man’s stone wall, a the more it was thrown down the higher it stood!” And it may 
be remarked in this connection that never before in its history has a year been more 
successful in the main than the past one, nor its future at any time more bright with 
expectations than now. The promises for the next decade indicate that the dairyman 
who will seek to inform himself, and attempt the class of goods the consumer de¬ 
mands, will for his pains obtain a recompense that few other industries can offer. 
While the history of Ohio dairying shows many changes, and usually for the bet¬ 
ter, the new order of dairying that is now manifesting itself, not only by a most wide¬ 
spread inquiry from every part of the state, but in changing old customs and'tradi¬ 
tions by quite radical innovations, almost partakes of the nature of a dairy revolution. 
To-day the drift of Ohio dairying is towards the production of a high grade butter— 
actually creamery butter—to meet the demand that the market now insists upon; not 
the miscellaneous collection of a thousand dairies, the greater part being of either 
doubtful texture or quality, down to that of absolute worthlessness, but to the pro¬ 
duction of a butter of so high a grade that the simple brand of “ Ohio Butter ” shall 
be its u open sesame ” to any market in the country. The state has the self-interest 
to see that the transferring of the manufacture of quite one-half of the billion and a 
half pounds of butter made in this country, from the kitchen to the factory, has re¬ 
sulted in a most remarkable rise in prices, and to be enabled to also reap some of the 
benefits of this rise, new methods would have to be introduced, and has at once begun 
to act upon the matter, and the effect is, so far as the change has been made, magical. 
The old conditions that once existed, now no longer have a necessary existence. But¬ 
ter is now neither a drug in the market nor an article of export because it cannot be 
sold at home. The vast amount that we now produce proves inadequate to supply the 
demand, and we eat in addition all sorts of butter frauds and substitutes by the fifty 
million pounds, and are actually importing fine butter from Europe. What is the 
remedy ? Ohio says : Increase the product, and instead of making inferior dairy but¬ 
ter that only comes in competition with oleomargarine, produce instead a creamery 
article, that only comes in competition with genuine butter, and that of high grade. 
To cling to the old method of farm butter, is but to invite disaster, for the western 
