SCIENCE AND INDUSTRY. » 
. + The cattle of- Jutland were in earlier days known for their juicy 
and marbled beef. The characteristic colour of the Jutland breed is 
black and white, a few, however, being grey and white. In the beginning 
and the middle of the 19th century, all kinds of cattle, such as Brown 
Swiss, Holstein, Ayrshire, Aberdeen, Angus, Galloway, and Shorthorn, 
were) imported’ to Denmark, and also to Jutland, for crossing-up the 
native breeds. This crossing, however, at that time, did not result in 
an improvement, and was, therefore, discontinued; and the breeders 
started to improve the home breed. To-day, the Jutland cattle can 
be characterized as a dual-purpose breed, producing a fairly good quality 
of beef. In addition, the mature cows yield in average about 3,000 ke. 
of milk, with about 3.5 to 3.6 per cent. of fat. The very best cows 
produce as much as 7,000 kg.* of milk and 300 kg. of fat in a year. 
A good many herds have an average production of 4,000 kg. milk, and 
200 kg. butter is not unknown for the entire herd of mature cows. Fifty 
years ago, the average production of the Danish cows was something‘ like» 
1,100 kg. of milk and about 45 kg. of fat in a year; to-day, it is three 
to four times as much. 
The red Danish dairy breed are found in the south-eastern parts of 
Jutland, and on the islands. The colour is soil red, and their name 
shows that the cattle are of the dairy type. The average cows of the 
red Danish breed produce a little more milk and butter than those of 
the Jutland breed; on the other hand, the Jutland breed may be a little 
better as beef-producers. The Jerseys are scattered all over the country, 
but only a very few herds are found. Of Shorthorn cattle, there are 
quite a number, especially in the south-western parts of Jutland; and it 
seems as if in the last years they have covered more and more ground, 
for there are to-day Shorthorn cattle in most parts of Jutland. The 
native breeds are still far the most common. On the islands, the red 
Danish dairy breed is—taken as a whole—the only common breed of 
‘cattle; and in Jutland the black and white native breed is still the 
most numerous. 
About the same time as the first co-operative creamery was estab- 
lished, the first cattle-breeding association was started. The aim of the 
associations is to promote a rapid improvement in and development of 
the cattle in the community by the purchase of one or more bulls of 
recognised breeding. The bulls are supposed to be used for the very 
best cows in the association. 
The term “good bull” or “good cow” does not apply only to a 
sound, well-built, fine-looking animal, for if a cow belonging to the 
dairy type should be called “good,” it must be, in addition, a good 
producer. One of the main factors in the breeding of dairy cattle is 
the ability of the cows to produce milk. The nicest-looking dairy cow 
may be a poor producer, while a rather tough-looking animal can be a 
good producer. For that reason, the dairy farmers have to keep records 
of their milking cows. On the larger farms, such records have been 
kept for more than half a century, but on the smaller farms it was not 
a common thing to keep milk records until we got cow-testing. associa- 
tions. - ; 
*1 Kilogramme = 2'2 Ibs; 7,0C0 kg. therefore = 15,400 lbs.; or 1,540 gallons. ° 
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