LAR a Nt
vara
pss
iw
Py
: "
|
— ey
bs Ba}
eral irs Be Se
at) +
Lt
(q xipueddy oeg) “sul ay} Jo apeys ay} Uy |
The
Study of Breeds
In America
Gattle, Sheep and Swine
By THOMAS SHAW
Professor of Animal Husbandry at the University of Minnesota
Author of
** Public School Agriculture ”’ ‘* Weeds and How to Eradicate Them”
**Forage Crops Other Than Grasses ”
** Soiling Crops and the Silo,’’ Etc.
New York and Chicago
Orange Judd Company
1900
eens <3
OPIES: R ECEIV EDs:
Lprary of Cougres%
Qffico of the
MAR 9 G 1009
pegteter af Copyrights
56830
Copyright, 1900,
BY
ORANGE JUDD COMPANY
SECOND COPY,
— (3 oe
ACKNOWLEDGMENTS
The author desires to acknowledge his indebtedness to
the secretaries of the various Live Stock Associations for infor-
mation furnished, to the owners of sketches previously made
and of animals sketched to provide the illustrations used, and
to Mr. Charles P. Taylor of the University of Minnesota for
valuable assistance in preparing many of the sketches and
otherwise assisting in the preparation of the book.
To the students of the ugricultural colleges and the growers
of live stock in America, this work is most respectfully dedi-
cated by The Author.
University of Minnesota, 1900.
free AUTHOR'S: PREFACE
In this book it has been the aim of the author to
discuss, in a manner at once brief and concise, all the
pedigreed breeds of cattle, sheep and swine at pres-
ent existing in America, and also the more important
of the sub-breeds. It has been written in the hope
that the student of the college and the farm will not
be necessitated to travel the same toilsome road trod-
den by the author when gathering the information
which it contains.
When the author was called to the chair of
Animal Husbandry, no way marks relating to this
study had been set up for the guidance of either
teacher or student. No work had ever been written
on the study of breeds as such. The historical truths
relating to the subject existed, but they were strewn
about as though with the winds of centuries. No
one had dealt in a systematic way with the character-
istics of the breeds. No one had presumed to formu-
late standards of excellence where they did not exist,
nor had the standards in existence for the pure
breeds been all collected and published in one volume.
The leading truths relating to this great study had
of course been discovered, but no one had undertaken
the work of collecting and systematizing them so
that they would be of easy access to the student or
the farmer. To thus gather and systematize these
truths has been the aim of the author.
It is expected that exception will be taken to
some of the statements made, more especially with
vil
Vill PREFACE.
reference to animal form, to type within the breeds
and to the comparisons drawn with reference to
breed characteristics. It could not be otherwise
when men differ so widely in regard to these ques-
tions, and more especially where those differences of
view rest upon a basis of self-interest, as they fre-
quently do. The foremost dairymen are not yet
agreed as to the exact furnishings of the highest type
of a dairy cow, nor can two judges of beef cattle be
found who are likely to work for one hour together
in the show-ring without differing in their opinions.
It is expected, therefore, that criticisms will be made
in the spirit of candor and fairness in which the
author has tried to discuss the whole question.
It is also believed that some of the comparisons
drawn will not hold good some years hence, owing
to the modifications in form and adaptation that will
be made with some of the breeds. It is not neces-
sary, however, to attempt to forecast these changes.
Posterity may be safely trusted to deal with them
when they arise.
Students of the agricultural colleges and of the
farms, and breeders of America, this is your book.
May it prove to you the stepping stone to higher
things in this great industry.
University Experiment Farm,
St. Anthony Park, Minn., 1900.
TABLE OF CONTENTS
PAGE.
Lecture No. I.
Origin of the Domesticated Races of Cattle . ; : I
Lecture No. 2.
Origin of the British Breeds of Cattle . ; : ; 4
Lecture No. 3.
Classification of Cattle ‘ : 4 : ; ; ; 7
LecturE No. 4.
Indications of Correct Form Common to the Beef Breeds ___I0
LecTuRE No. 5.
Indications of Correct Form and Function Common to
the Dairy Breeds . ; : ; : : ; f- pag
LecTurRE No. 6.
Indications of Correct Form and Function in Dual-
Purpose Cattle é : : : : ; : eed
THE BEEF BREEDS.
LEcTURE No. 7.
Shorthorn Cattle—Their Origin and History . : ore
Lecture No. 8.
Shorthorns—Their Distribution in Other Countries .- 28
LecturE No. 9.
Shorthorns—Their Leading Characteristics : : oT
LeEcTurE No. 10.
Shorthorns—Their Principal Points . , : : Se eae
Lecture No. II.
Hereford Cattle—Their Origin and History . é ark eae
Lecrure No. 12.
Hereford Cattle—Their Leading Characteristics t rag
Lecture No. 13.
Hereford Cattle—Their Principal Points . : . + 246
. .
1X
x TABLE OF CONTENTS.
LecTurRE No. 14. PAGE.
Aberdeen-Angus Cattle—Their Origin and History
Lecture No. 15.
Aberdeen-Angus Cattle—Their Leading Characteristics .
Lecture No. 16.
Aberdeen-Angus Cattle—Their Standard Points
LeEcTuRE No. 17.
Galloway Cattle—Their Origin and History
Lecture No. 18.
Galloway Cattle—Their Leading Characteristics
Lecture No. 19.
Galloway Cattle—Their Standard Points .
LecturE No. 20.
Sussex Cattle—Their Origin and Ee Character-
istics and Principal Points .
LECTURE No. 21.
West Highland Cattle—Their Origin and me Char-
acteristics and Principal Points : 2
DAIRY BREEDS.
Lecture No. 22.
Holstein-Friesian Cattle—Their Origin and History
LecTuRE No. 23.
Holstein-Friesian Cattle—Their Leading Characteristics
Lecture No. 24.
Holstein-Friesian Cattle—Their Standard Points .
LectTurE No. 25.
Dutch Belted Cattle—Their Origin and ee Charac-
teristics and Standard Points : :
Lecture No. 26.
Ayrshire Cattle—Their Origin and History
LeEcTuRE No. 27.
Ayrshire Cattle—Their Leading Characteristics
Lecture No. 28.
Ayrshire Cattle—Their Standard Points
49
55
58
63
67
70
72
92
95
IOI
106
109
TABLE OF CONTENTS.
Lecture No. 29.
Guernsey Cattle—Their Origin and History
LeEcTurE No. 30.
Guernsey Cattle—Their Leading Characteristics
LeEcTuRE No. 31.
Guernsey Cattle—Their Standard Points .
LecturE No. 32.
os Cattle—Their Origin and History .
LeEcTURE No. 33.
Jersey Cattle—Their Leading Characteristics
LrEcTuRE No. 34.
Jersey Cattle—Their Standard Points
Lecture No. 35.
French Canadian Cattle—Their Origin and a
Characteristics and Standard Points
Lecture No. 36.
Kerry Cattle—Their Origin and Shs ae Characteristics
and Principal Points ;
THE DUAL-PURPOSE BREEDS.
LeEcTurE No. 37.
Polled Durham Cattle—Their Origin and ee Char-
acteristics and Principal Points
LecTuRE No. 38.
Brown Swiss Cattle—Their Origin and Seige Charac-
teristics and Standard Points
LectTurE No. 309.
Red Polled Cattle—Their Origin and eas Charac-
teristics and Standard Points
LeEcTuRE No. 40.
Devon Cattle—Their Origin and History .
Lecture No. 41.
Devon Cattle—Their Leading Characteristics .
LecTurRE No. 42.
Devon Cattle—Their Standard Points
Xi
PAGE.
113
116
119
139
145
I51
107
170
X11 TABLE OF CONTENTS.
SHEEP.
LectTurE No. I.
Sheep—Their Introduction Into America . ‘ .
LecTurRE No. 2.
Sheep—Their Improvement and Classification .
LECTURE No. 3.
Sheep—Leading Essentials as to Form and Wool
THE FINE WOOLED BREEDS.
LeEcTuRE No. 4.
The American Merino—Origin and History, Character-
istics and Principal Points : : :
LECTURE NO. 5.
Delaine Merino—Origin and History, Characteristics
and Standard Points , ‘ ; :
Lecture No. 6.
Rambouillets—Origin and History, Characteristics and
Principal Points : : , : ;
THE MEDIUM WOOLED BREEDS.
LeEcTuRE No. 7.
Southdown Sheep—Origin and ee a
and Principal Points
LeEctTurRE No. 8.
Tunis Sheep—Their Origin and Peg ay Characteristics
and Standard Points
LrEcTuRE No. 9.
Dorset Horn Sheep—Origin and sae: Saas is
and Principal Points
LECTURE No. Io.
Shropshire Sheep—Their Origin and meena? Charac-
teristics and Principal Points
Lecture No. It.
Cheviot Sheep—Origin and ace Characteristics and
Principal Points
183
192
198
206
211
217
225
231
TABLE OF CONTENTS.
LeEcTuRE No. 12.
Suffolk Down Sheep—Origin and ee Sudan
tics and Standard Points
LecTurE No. 13.
Hampshire Down Sheep—Origin and ae Charac-
teristics and Standard Points
Lecture No. 14.
Oxford Downs—Origin and History, Characteristics and
Standard Points : ‘ ‘
THE LONG WOOLED BREEDS.
Lecture No. I5.
Leicester Sheep—Origin and ua Characteristics
and Principal Points : : :
LeEcTuRE No. 16.
Lincoln Sheep—Origin and tes Characteristics and
Standard Points : E
LeEcTuRE No. 17.
Cotswold Sheep— Origin and patie tae
and Standar-{ Points j
SWINE.
Lecture No. I.
Swine—Origin of the Domesticated Races
LecturE No. 2.
Swine—Their Improvement and Classification .
LEcTURE No. 3.
Swine—Leading Essentials as to Form
THE LARGE BREEDS.
Lecture No 4.
Chester Whites—Origin and sce es
and Principal Points
LeEcTuRE No. 5.
The Improved Large Yorkshires—Origin and a
Characteristics,and Standard Points .
Xili
PAGE.
237
243
249
257
263
271
276
280
283
287
205
X1V TABLE OF CONTENTS.
Lecture No. 6.
Principal Points
THE MEDIUM. BREEDS.
Lecture No. 7.
The Berkshires—Origin and ee Characteristics
and Standard Points :
Lecture No. 8.
Poland-Chinas—Origin and anne Characteristics and
Standard Points : d
Lecture No. 9.
The Victorias—Origin and Ges atiee Characteristics and
Standard Points : : :
Lecture No. Io.
The Duroc-Jersey—Origin and History, Characteristics
and Standard Points 5 : ' ;
LectTureE No. Il.
The Cheshire—Origin and puss Characteristics and
Standard Points
THE: SMALL BREEDS,
LeEcTuRE No. 12.
The Improved Suffolks—Their Origin and ee
Characteristics and Principal Points
LeEcTuRE No. 13.
Improved Essex Swine—Origin and History, Character-
istics and Standard Points Z ‘ é
LecTurRE No. 14.
Small Yorkshire Swine—Origin and History, Character-
istics and Standard Points
PAGE.
Tamworths—Origin and History, Characteristics and
301
307
313
321
327
333
339
343
349
Frontispiece—‘In the Shade of the Elms.”’
mot OF ILLUSTRATIONS
CATT EE
Typical Dual-Purpose Cow
Shorthorn Bull
Shorthorn Cow
Hereford Bull
Hereford Cow ;
Aberdeen-Angus Bull
Aberdeen-Angus Cow
Galloway Bull
Galloway Cow ;
Sussex Cattle, Group of
West Highland Heifer .
Holstein Bull. : 5
Holstein Cow .
Dutch Belted Cow
Ayrshire Bull
Ayrshire Cow
Guernsey Bull
Guernsey Cow
Jersey Bull
Jersey Cow . :
French Canadian Cow ‘
Kerry Cow.
Polled Durham Cow
Brown Swiss Cow .
Red Poll Cow
Devon Cow
SHEBYP.
Typical American Merino Ewe .
Delaine Merino Ewe
Rambouillet Ewe
Southdown Ewe
unis: Ram <2" k .
Dorset Ewe . : ;
XV
52.
53:
LIST OF ILLUSTRATIONS.
Typical Shropshire Ewe
Cheviot Ewe .
Suffolk Down Five)
Hampshire Down Ewe
Oxford Down Ewe
Leicester Ewe
Lincoln Ewe . : : :
Cotswold Ram : : F
SWINE.
Typical Chester White Sow
Large Improved Yorkshire Sow .
Tamworth Sow
Berkshire Sow :
Poland-China Sow
Victoria Sow . ,
Duroc-Jersey Sow .
Cheshire Sow
Suffolk Sow
Essex Sow
Small Yorkshire Sow
APPENDIX A.
Illustrating Points of Animal Form
Illustrating Points of Animal Form
356
357
PART |
BREEDS OF CATTLE
EEC PUREE NU. CT:
ORIGIN OF THE DOMESTICATED RACES OF CATTLE.
I. Reliable information regarding the differ-
ent races of cattle is very meager until we reach the
seventeenth century, owing
(1) To the very partial references made to them by his-
torians before that time, and
(2) To the imperfect nature of the sketches made by
artists, so far as these have been handed down to us.
II. Itis noteworthy that the first shepherd and
the first farmer were cotemporaneous.
(1) Likewise the keeping of live stock and grain growing
have gone hand in hand through all the centuries wherever
agriculture has been distinctively progressive.
(2) The exceptions are mountainous and infertile dis-
tricts, and those with a great abundance of fertility.
(3) The comparatively unimproved condition of the live
stock interest is to-day the weakest point in American
agriculture.
III. The term cattle is applied to the various
races of domesticated animals belonging to the genus
Bos—the ox.
(1) It belongs to the class Mammalia, the order Ruminan-
tia, and the family Bovidae and comprises two primary groups,
viz: The Bos indicus and Bos taurus.
(2) The sub-genus, Bos indicus, includes the zebus or
AE i cattle numerously found in some parts of Asia and
rica.
- I
THE STUDY OF (EREEDS.
i)
(3) The other sub-genus, Bos taurus, includes all cattle in
which the hump is absent, whether domesticated or otherwise.
IV. From the testimony of the rocks, we know
that the ox existed in northern Europe prior to the
glacial period.
(1) Whether the species then existing were the ancestors
of the breeds of the present time can never certainly be
known, but
(2) It is more probable that the present types are the
descendants of cattle brought by the various migrations of
the human family as they journeyed westward.
V. Cattle did not exist in America prior to its
discovery by Europeans.
(1) The bovine races in America are all descended from
the cattle of Europe.
(2) With but few exceptions they have been furnished
by Great Britain, the Netherlands, Switzerland and Spain.
VI. It is generally supposed that the domes-
ticated cattle of Europe, including those of Great
Britain, have been derived from at least two distinct
species, namely the Bos primigenus or Bos urus,
and the Bos longifrons.
(1) The Bos urus were of extraordinary size, strength
and swiftness, and were withal very fierce.
(2) The Bos longifrons were small in size, short in body
and had fine, deer-like limbs.
(3) Other fossil specimens, formerly classified as Bos
frontosus and Bos trochocerus, have more recently been
identified as belonging to one or the other of the afore-
mentioned species.
VII. There is much difference of opinion as
to whether the domesticated cattle of Europe and
America are descended from the Bos urus, or the
Bos longifrons, or from a blending of the two
species.
(1) Some regard them as the degenerate offspring of the
former.
(2) Others regard them as the improved ofa of the
latter, and
DOMESTICATED RACES OF CATTLE. 4
(3) Yet others regard them as the result from crossing
these.
(4) The second theory is more likely to be correct, since
improved environment is followed by improved development.
VIII. Nearly all the improved breeds of cat-
tle found in Anglo-Saxon speaking countries have
been derived from Great Britain, because
(1) Of the great variety and superior excellence of the
breeds found there, and
(2) Of the natural genius of ker people for stock keeping
—a characteristic which the colonists have carried along
with them.
IX. In many of the older countries of the
Eastern world the cattle are probably descended
from an ancestry going far back beyond the Chris-
tian era.
“(1) They have not improved because agriculture has not
materially improved, and
---(2) This is more particularly true of pastoral countries.
_..X. Nature unaided can in suitable localities
maintain a certain standard of excellence through
the laws that govern natural selection, but she can-
not improve upon these, hence
. (1). Domestication is necessary to effect improvement, but
(2) It does not follow, of necessity, that domestication
always improves upon nature.
LECTURE NO. =
ORIGIN OF THE BRITISH BREEDS OF CATTLE.
I. The precise origin of the British breeds of
cattle will probably never be fully known.
(1) Fossiliferous remains prove that at least some of the
present types of cattle have been long in the land.
(2) Some are of the opinion that they came originally
from the continent, when the bed of the English Channel
was dry.
(3) Some regard them as the conglomerate produce of
two or more distinctly different species of the genus Bos.
(4) Others regard them as the differentiated offshoots of
one great parent stem.
II. It is not impossible, nor can it be said to
be improbable, that the many and varied breeds of
cattle now found in Great Britain came from the
one parent stem, the aboriginal cattle of the country.
(1) Great variations would be induced by locality, and
conditions belonging to the same.
(2) These variations would relate to such properties as
production, size, color, form, flesh, milk and maturity.
(3) They would be increased by fusion with other races
of cattle brought into the country through the successive
invasions of the Saxons, the Danes and the Normans.
(4) They would be further intensified by some public and
private importations from the continent, in the later centuries.
III. The principal agencies in producing evo-
lution or variation of race and type in cattle are
inter-breeding or crossing, climate, food, habit and
treatment.
(1) Inter-breeding or crossing is one of the most potent
agents in producing variation, especially as to form.
(2) Climate affects color, the nature of the coat, develop-
ment and maturity. ~
4
BRITISH BREEDS OF CATTLE. 5
(3) Food affects development both of the frame and
flesh, and also the milking qualities.
(4) Habit affects constitution and transmission.
(5) Treatment affects constitution and performance, and
qualifies all the influences indicated above.
IV. The great improvement in the many
breeds of cattle found in Great Britain has been
brought about through the molding influences of
man, operating in the line of natural laws.
(1) These influences are: Careful selection in breeding,
judicious mating, inter-crossing of the progeny for a time,
liberal sustenance and wise management generally.
(2) They have been aided by a favorable and varied soil
and climate and by the fusion of different breeds and types,
each possessing intensified peculiarities.
- (3) The tastes of the British people, arising in part out
of their necessities, have conduced to the same end.
V. The aboriginal cattle of Great Britain are
probably represented in the Kyloes of Scotland and
the Black cattle of Wales, with little or no admix-
ture of other blood, and in purest form in the wild
white cattle still found in certain parks.
(1) The differences which characterize these arise from
some of the influences named as concerned in variation, more
especially climate and food.
(2) All or nearly all of the other races have probably
been influenced to a greater or less extent by the fusion of the
blood of other breeds.
VI. The chief of the herds of wild white cat-
tle still existing in Great Britain are found in Chil-
lingham park, Lyme park, Chartley and Chadzow
forest.
(1) The prevailing color is white with a few of the bulls
cream, but the whole of the ear inside and one-third outside
from tip down is red or brown.
(2) The horns are rather fine and white, with black tips.
(3) The color of the muzzle is black.
(4) The bulls have coarse hair on the neck from one and
one-half to two inches long.
(5) They mature at six years, when the males weigh,
dressed, about “550 pounds.”
6 THE STUDY OF BREEDS.
VII. .The many breeds’’of cattle in“Greae
Britain have been classified as Long-horned, Middle-
horned, Short-horned and Polled.
(1) The Long-horned varieties represented in the Long-
horns, prominent in the closing half of the last century, are
probably waning in popularity.
(2) The Middle-horned breeds include the Herefords, the
Sussex, the Devons, the West Highland and the Ayrshires.
(3).The Short-horned breeds include the Durham, more
frequently called Shorthorn, the Jersey, the Guernsey and
the Kerry.
(4) The Polled, or hornless breeds, which are an artificial
variety, include the ‘Aberdeen- Angus Polls, the Galloways and
the Red Polls.
Vantiy cone the breeds named under Note VIL
are more or less represented in the United States
and Canada, and in addition the following: é
(1) The Holsteins and Dutch Belted breeds from the
Netherlands, the Brown Swiss from Switzerland, the Cana-
dian cow of French origin and the Texans of Spanish
ancestry.
(2) The Texans, numerous on southern ranges, are small
in size and long of horn, and they are kept pure as are the
other breeds, but are not registered.
LECTURE NO. 3.
CLASSIFICATION OF CATTLE.
I. The formal classification of cattle on the
basis of utility does not appear to have been
attempted by those who have written on bovine hus-
bandry, owing probably
(1) To the difficulties attending such classification,
arising from
_ (2) Variations in performance growing out of variations
in environment and treatment, and from the different ends
for which cattle of the same breed are kept, hence
(3) No classification can be adopted at the present time
that is likely wholly to escape criticism.
II. The classification of cattle, and indeed of
all domestic animals, cannot longer be deferred,
owing
(1) To the necessity for such classification.
(a) In the systematic teaching of live stock husbandry in
our public institutions, and
(b) In preventing ‘unfair competition in public showrings.
(2) The general adoption of suitably prepared standards
of excellence will more and more simplify the work of classi-
fication, but
(3) No classification can be submitted that may not
require modification sometime in the future.
III. Cattle in the United States and Canada
may be classified as pure bred, common and “scrub”’
or unimproved.
- (1) Pure breds are those which have been bred without
admixture of alien blood and whose lineage is kept in suitable
public records.
(a) They possess marked adaptation to certain conditions
of environment, and
; (b) The males are capable of effecting a marked improve-
ment in the offspring of common and unimproved cattle when
crossed upon thee.
7
8 THE STUDY OF BREEDS.
(2) Common cattle are those of mixed breeding, and of
what may be termed average development.
(a) Their blood elements may and do vary exceedingly,
but they are usually possessed of some pure blood.
(b) For various reasons their numbers are likely to con-
tinue to predominate.
(3) Scrub cattle are those of inferior individuality.
(a) They have not been improved by up-grading or cross-
ing, and
4 (b) They are usually inferior in form and low in
performance.
IV. The pure breeds of cattle in the United
States and Canada may be classified as beef, dairy
and dual-purpose.
(1) Beef cattle are those which are chiefly valuable for
producing beef.
(2) Dairy cattle are those which are chiefly valuable for
producing milk.
(3) Dual-purpose cattle are those which are capable in a
fair degree of producing both meat and milk.
V. Adaptation in the beef breeds.
(1) They should usually be kept on the ranges and on
large arable farms where it is not practicable to milk them.
(2) They suckle their calves up to the weaning period
and then go dry.
VI. Adaptation in the dairy breeds.
(1) They should be kept by dairymen who are chiefly
concerned in dairy production.
(2) The calves not wanted for breeding should be sent
to the block at a comparatively early age, as
(3) The dairy form becomes more pronounced with
advancing maturity, and the relative meat value correspond-
ingly declines.
VII. Adaptation in the dual-purpose breeds.
(1) They should be kept on the arable farm where the
farmer is seeking a return in both meat and dairy products, and
(2) They should invariably be milked and the progeny
reared by hand.
VIII. The following enumeration of the
breeds in America which belong to these respective
classes is submitted as being approximately correct:
CLASSIFICATION OF CATTLE. Q
(1) Beef breeds: Shorthorn, Hereford, Aberdeen-Angus
Poll, Galloway, Sussex and West Highland.
(2) Dairy breeds: Holstein, Dutch Belted, Ayrshire,
Guernsey, Jersey, French Canadian and Kerry.
(3) Dual-purpose breeds: Shorthorn, Polled Durham,
Brown Swiss, Red Poll and Devon.
IX. Observations.
(1) It has been the aim to place all the breeds enumerated
under VIII in the order of relative size, beginning with the
largest, but the average of size in some of the breeds is not
far different.
(2) The classification of Shorthorns as beef and also as
dual purpose is based on the large use that has been made
of them as beef and dual-purpose cattle.
(3) The Polled Durhams are very similar, but more
attention probably has been given to the development of their
milking qualities.
(4) Milking properties are somewhat more pronounced
in the Red Poll breeds than beefing properties, while these
would seem to be about equal in the Devons.
(5) Classes for dual-purpose cattle were first created at
the World’s Fair, held in Chicago, 1893.
(6) Dual-purpose cattle are numerously found among
grades of various blood elements, but more especially among
those distinctively of Shorthorn lineage.
LECTURE NO. 4.
INDICATIONS OF CORRECT FORM COMMON TO THE
BEEF BREEDS.
I. All the beef breeds have certain features of
form which they possess more or less in common.
(1) These may be considered essential to good beef
production.
(2) The differences between them relate more to size and
to breed peculiarities than to essential features of form.
II. The more essential indications, important
perhaps in the order named, are:
(1) A compact form, that is, one wide and deep
throughout and but moderately long in the coupling. |
(2) A good back, that is, one wide from neck to tail, well
fleshed and straight.
(3) A good front quarter, that is, one wide, deep and full.
(4) A good hind quarter, that is, one long, wide and deep.
(5) Good handling qualities, as indicated in soft and
elastic flesh and pliant skin.
III. Indications of correct form given in
detail.
(1) Size—The size should be medium to large for the
breed and the bone medium.
(2) General Outline —The body should resemble a par-
allelogram in shape and should be equally and smoothly
developed throughout.
(3) Head —The head should be medium in size, inclining
to short rather than to long, clean cut, broad between the
eyes, only moderately dished, and level across the top, save in
the polled breeds.
(a) Nose, moderately fine, neither dished nor Roman and
of medium length.
(b) Muzzle, broad, full, distinct and dewy.
(c) Nostrils, large.
(d) Eyes, large, full, clear and calm.
(e) Horns, absent or varying according to breed, not
coarse and set on a level with the withers, back and tailhead.
IO
BEEF BREEDS. te
(f) Ears, medium in size, broad rather than long, not over
sensitive nor yet sluggish, and well covered with hair, but
varying somewhat in the different breeds.
(4) Neck.—Medium to short, longer in the female and
also finer.
3 (a) It should not be coarse at the junction with the head,
an
(b) It should gradually deepen and widen toward the
neck vein so as to blend insensibly into the shoulder.
(5) Back —Wide from the base of the neck to the tail-
head, well covered with flesh, especially on the loin, straight
and level.
(6) Forequarters — Wide, deep ard full and about
equally developed with the hindquarters.
(a) Withers, wide and level.
(b) Shoulders, well developed, laid well back toward the
ribs and forward toward the neck vein, sloping but gradually
and neither prominent nor bare.
(c) Chest, capacious.
(d) Breast, broad, deep and full.
(e) Brisket, broad and well rounded.
(f) Arm, broad, full and tapering nicely toward the knee.
(7) Barrel or Coupling —Only moderately long, but wide
and deep, and more roomy in the female.
(a) Ribs, well sprung, that is, rounding out nicely from
the spinal column, long, close spaced, not readily apparent
to the eye, and coming well forward and backward.
(b) Crops, well filled throughout.
(c) Fore flank, full and deep.
(d) Hind flank, deep, full and thick.
(e) Underline, straight, or nearly so.
(f) Girth, good around the heart and about equally good
at the hind flank.
(8) Hindquarters —Long from hook point to tailhead,
deep from hook point to hind flank and hock, and thick from
side to side.
(a) Hips, full in every part.
(b) Thigh, broad and full and tapering gradually toward
the hock.
(c) Buttock, square and upright, but in some breeds a
little rounded.
(d) Twist, full and commencing far down.
(e) Tail, broad at the tailhead, but fine rather than coarse
and hanging at right angles with the line of the back.
(9) Legs —Medium to short, straight, fine below the
knee, standing firmly under the body, and yet a fair distance
apart.
(10) Skin —Of medium thickness, but varying with the
breed, mellow and elastic, and well covered with hair mossy
to the touch. .
I2 THE STUDY OF BREEDS.
(11) General Appearance —There should be a nicely
balanced development and an easy and active carriage, but
not sprightly or sluggish.
(a) There should be an absence of all undue prominences,
as at the shoulder points, the hook points and the pin
bones, also
(b) An absence of patchiness when in high flesh, as at the
shoulders, hook points and rumps.
LECTURE NO. s.
INDICATIONS OF CORRECT FORM AND FUNCTION
COMMON TO THE DAIRY BREEDS.
I. All the dairy breeds have certain features
of form and function which they possess more or
less in common.
(1) These may be considered essential to good perform-
ance in the dairy.
(2) The differences between them relate more to size and
breed peculiarities than to essential features of form and
function.
II. The more important indications, impor-
tant perhaps in the order given, are:
(1) Much length and depth in the barrel or coupling,
indicating a large consumption and utilization of food.
(2) Refinement of form, as evidenced more particularly
in the head, neck, withers, thighs and limbs.
(3) Good development of udder and milk veins.
- (4) Constitution, as indicated by a capacious chest, much
width through the heart, a broad loin, a full, clear eye, and an
active carriage. (See Note VIII below.)
(5) Downward and yet outward sprung and open spaced
ribs, covered with a soft, pliable and elastic skin.
III. Indications of correct form and function
given in detail.
; ©) Size —The size should be medium to large for the
reed.
(2) General Outline —The triple wedge shaped formation
has long been considered essential, although it is not very
explicit. It implies
(a) Increasing width from the withers downward.
(b) Increasing width toward the rear parts.
(c) Some increase in distance between the top and bottom
lines as they go backward.
(3) Head —The head should be medium to fine, clean
cut and relatively longer, lighter and more dished than in
the beef breeds. .
13
>
T4 THE STUDY OF BREEDS.
(a) Forehead, broad and dishing.
(b) Nose, fine.
(c) Muzzle, medium to broad and moist.
(d) Nostrils, large and open.
(e) Cheeks, clean and spare.
(f) Eyes, prominent and lively.
(zg) Poll, medium to wide, according to breed.
(h) Horns, fine.
(i) Ears, medium, with ample secretions, thinner than in
the beef breeds and somewhat livelier.
(4) Neck —Inclining to long and light, almost slim.
(a) It should be fine at the junction of the head and
should widen and deepen only gradually.
(b) The junction with the body should be well defined,
almost abrupt in character.
(5) Back —Narrow at the withers, wide at the loin, and
at least moderately so at the pin bones, and straight or swayed
according to breed and individuality.
(a) A straight back is to be preferred, other things being
equal. :
(b) The spinal column should be large, well defined and
open spaced.
(c) There should be more or less of a downward slope
from the crupper to the outer edge of the hip.
(6) Forequarters —Lighter than the hindquarters, and
spare. ney
(a) Withers, narrow. ;
(b) Shoulders, not heavy, pronounced in their upward
slope toward one another, and more or less abrupt in front.
(c) Chest, wide through the heart and capacious.
(d) Breast, wide below, but not prominent.
(e) Brisket, wedge-shaped.
(f) Arm, inclining to light.
(7) Barrel or Coupling —Long, deep, capacious, in a
sense, paunchy. .
(a) Ribs, broad, wide spaced, with a deep downward and
outward spring, and much space between the last rib and
hook point.
(b) Crops, steep, but not necessarily depressed.
(c) Fore flanks, fairly well filled.
(d) Hind flanks, thin but not sunken.
(e) Underline, more or less sagged.
(f) Girth, at least fairly good around the heart, and
increasingly so at the hind flank.
(8) Hindquarters —Long, but varying somewhat in the
breeds, wide at top of the hips and coming well down, but
without fullness.
(a) Hips, not heavy, but more heavy in some breeds.
_. (b) Thighs, inclining to light, thin and more or less
incurved. rand 453
le
thigh
DAIRY BREEDS. 15
(c) Buttock, upright or receding somewhat toward tlie
(d) Pin bones, prominent and wide spaced.
(e) Twist, open, placed high, and roomy.
(f) Tail, not coarse, tapering, of good length, and hanging
at right angles to the back.
s (9) Escutcheon —Well defined and well developed from
the perineum to the udder and eee well outward on
the thighs.
(a) Breadth below the perineum is said to denote pro-
longed milking qualities.
(b) Width at the thighs is said to indicate deep milking
qualities.
(10) Udder —Long, broad and deep, extending well for-
ward and well up behind, and evenly quartered.
(a) It should be well let down, but not pendulous, and
the skin should hang in loose folds behind when the udder
is empty.
(b) In Je it should be fine and elastic, glandular,
not fleshy.
(c) The hair on the udder should be soft and not plentiul-
‘(d) The veins on the same well defined.
(e) The teats of medium size and squarely placed or
pointing slightly outward.
(11) Milk Veins —Large, tortuous, preferably branched
and entering the abdominal wall well forward and through
large orifices, usually called milk wells.
(a) More commonly there are but two milk wells, but
more are much prized.
(b) The.veins increase in size with advancing age in the
animal.
(12) Legs —Medium in length, fine in bone and straight,
at least fairly wide apart and yet well under the body.
(13) Skin —Medium to fine, finer than in the beef breeds,
easily movable, and covered plentifully with fine, soft hair.
(14) General Appearance —The carriage - should be
active, the prominences at the angles and also the ribs dis-
tinctly apparent, and there should be evidences of a tendency
to spareness in form when in milk.
IV. The males as distinguished from the
females.
(1) They should be stronger in bone and more masculine
throughout, especially in the head and neck, and not so rangy
in body or limb.
(2) The first requisite is constitution as indicated by a
capacious chest, much width through the heart and an active
carriage.
16 THE STUDY OF BREEDS.
(3) Prominent among the evidences of milk transmitting
power are
(a) Easily traceable milk veins in the underline.
(b) Embryo teats, large and placed well forward and wide
apart.
(c) Amplitude of skin on the rear parts of the underline.
V. Nerve-power, or temperament, the out-
come of form, is supposed to influence favorably
milk elaboration and the following are prominent
among its indications : ;
(1) A broad and dished forehead with a lively eye and
active ear.
(2) Good width at the junction of the spine and skull,
and large development of the spinal column.
(3) A forceful disposition the outcome of energy, not of
bad temper, and an active carriage.
VI. Prominent indications of abundant milk
production :
(1) A roomy, capacious, open-ribbed barrel.
(2) Good development of udder and milk veins.
(3) General refinement and spareness of form, and
(4) Marked indications of nerve-power, as given in
Note V.
VII. Prominent indications of quality in milk.
(1) Good handling qualities, as evidenced in a nice,
pliant skin.
(2) Skin, creamy to a rich yellow in color, more especially
inside the ears, at the flanks and around and over the udder.
VIII. Leading indications of good constitu-
tion and vitality given in detail.
‘ Be Absence of extreme refinement in head, neck and
imbs.
(2) ‘A full, clear and restful eye.
(3) Much width of chest cavity and much of roominess
in the same.
(4) Large development of the spinal column.
(5) Much width at the loin, with distinctness in the pelvic
arch and roominess in the pelvic cavity.
(6) Activity in the secretions of the skin, and
(7) Active and easy movement.
i ee eel ee eae
| Mo‘) asoding-jeng edAy "| “BI (gt) |
LECTURE NO: 6:
INDICATIONS OF CORRECT FORM AND FUNCTION IN
DUAL-PURPOSE CATTLE.
I. Dual-purpose cattle of pure and likewise
of mixed breeding have certain features of form
which they possess more or less in common.
(1) These may be considered essential to good perform-
ance in the production of milk and meat.
(2) The differences between them are such as relate
chiefly to size, to breed peculiarities in pure breds, and to
mixed blood elements in grades.
Il. The more important indications, 1mpor-
tant, perhaps, in the order named, are:
(1) Medium to large size for the breed or grade.
(2) Good length and depth in the coupling, especially in
the females.
(3) Good development of udder and milk veins.
(4) Good constitution as indicated by good width through
- the heart.
(5) Head and neck inclining to long and fine, and
(6) Ribs of medium spring, open spaced and covered
with a good handling skin.
Ill. Lineage —The best specimens are found
in the pure dual-purpose breeds, or in high grades
of these, but
(1) Mixed blood elements are not seriously objectionable
in foundation animals of correct type, and
(2) In breeding, well chosen pure bred dual-purpose sires
should be used.
TV. Indications of correct form and function
given in detail:
(1) Size —The dual-purpose cow is large in form and
capacious in body, not massive like the high. type beef animal,
neither coarse nor unduly refined, and possessed of what may
be termed a happy equilibrium in development.
.
EQ
20 THE STUDY OF BREEDS.
(2) General Outline —The form should be parallelogram-
mic rather than wedge-shaped, and nearly evenly developed in
front and rear.
(3) Head —Only moderately large and inclining to long,
clean cut and free from throatiness.
(a) Forehead, wide.
(b) Nose, inclining to long and fine.
(c) Muzzle, medium to strong and moist.
(d) Nostril, large and open.
(e) Cheeks, lean.
(f) Eyes, large, prominent and neither restless nor sleepy.
(zg) Poll, varying with the breed or grade.
(h) Horns, inclining to fine when present.
(i) Ears, of medium size, thickness and action, but vary-
ing with the breed or grade.
(4) Neck —Inclining to long and fine, but not slim.
(a) Not coarse at the junction with the head.
(b) Of medium increasing width and depth toward the
shoulder, and joining the latter neither abruptly nor so
smoothly as in the beef breeds.
(5) Back —Moderately wide at the withers, wide at the
loin and pin bones, and straight.
(6) Forequarters —Nearly equal in development with the
hindquarters.
(a) Withers, moderately wide.
(b) Shoulders, large, but not prominent, and possessed of
medium upward and forward slope.
(c) Chest, wide through the heart, capacious.
(d) Breast, wide, moderately deep and full.
(e) Brisket, wide and but moderately full.
(f) Forearm, broad and but moderately full.
(7) Barrel or Coupling —Long, deep, roomy, capacious.
(a) Ribs, at least fairly well sprung and deep, well spaced,
easily discernible when the animal is giving milk, and pos-
sessed of good snace between the last rib and hook point.
(b) Crops, filled up level, or nearly so, with the shoulder.
(c) Fore flanks, low and full.
(d) Hind flanks, low, moderately full and of medium
thickness.
i fe Girth, good at the heart and at least good at the hind
ank.
(f) Underline, straight or slightly rounded downward.
(8) Hindquarters —Long, wide, deep and but slightly
dropping away from the sacrum and crupper.
(a) Hips, straight on the sides.
(b) Thighs, broad and in a line externally with the hips,
and possessed of but little or no incurvature behind.
(c) Buttocks, straight, or nearly so.
(d) Pin bones, wide, but not prominent.
(e) Twist, open and placed moderately low.
mere
DUAL-PURPOSE CATTLE. 21
(f) Tail, inclining to fine and long, smoothly set on and
hanging at right angles with the body.
(9) Udder —Capacious, evenly quartered, coming well
forward and backward and not too high or too low.
(a) When empty it should be pliant, not fleshy, and with
much loose skin hanging in folds at the rear.
(b) The teats should be of good size and pointing slightly
outward.
(10) Milk Veins —Large, long, tortuous, all the better if
branched, and they should enter the body through large orifices
or milk wells.
(11) Legs—Medium in length and bone, straight and
widely placed.
(12) Skin —Medium, inclining to fine, easily movable,
particularly on the ribs, and plentifully covered with soft hair
devoid of coarseness or harshness.
(13) General Appearance —The large, refined and fairly
smooth form of the dual-purpose animal carries along with it
evidences of producing capacity.
(a) In movement it is neither sprightly nor sluggish,
_ but easy.
(b) When in milk it is not high fleshed, but puts on flesh
_ quickly when dry.
V. The mote important points of contrast
between the males and females:
(1) The former are heavier and stronger and shorter in
head, horn, neck and limbs.
(2) They have relatively more of breast development and
are relatively a little shorter in the coupling.
VI. Dual-purpose cattle contrasted with beef
cattle.
(1) In general outline the former are less massive, not so
even in their proportions and not so smooth.
(2) In size they are about the same, but do not weigh
so well.
(3) They are a little longer in the head, neck, limbs and
barrel.
(4) They are not so wide at the withers, are a little less
full in the breast, shoulders, hips and twist, and are not quite
so rounded or close spaced in the ribs, and
(5) The development of udder and milk veins is much
more marked.
VII. Dual-purpose cattle contrasted with dairy
cattle.
22 THE STUDY OF BREEDS.
(1) In general outline the former are usually much larger
and heavier, the fore and hindquarters are more evenly bal-
anced, the angular points are not so prominent and the form
is not so spare.
(2) The withers are wider, the spinal column less promi-
nent and the back straighter.
(3) The breast is more strongly developed, the spring of
rib rounder, the hips and thighs heavier and the bone some-
what larger.
(4) In general development of head, neck, body, udder
and milk veins, the difference is not greatly marked.
tHE BEEP BREEDS
LECTURE NO. 7.
SHORTHORN CATTLE—THEIR ORIGIN AND HISTORY.
I. This breed of cattle is so named from the
shortness of the horns which characterize it.
(1) It is also known as the Durham, from the county in
which it originated.
(2) These terms are now regarded as synonymous and
interchangeable.
IJ. The precise origin of-the Shorthorn, like
that of nearly all the other British breeds of cattle,
is involved in much obscurity.
(1) The Romans, Saxons, Danes and Normans, who
conquered England, in turn brought cattle with them that were
successively crossed on the native breeds, and this in part
accounts for the variety of these.
(2) The lack of interchange in live stock for centuries
after the Norman conquest favored the development of dis-
tinctive types, through the modifying influences of climate,
soil, shelter and treatment.
(3) Thus it was, that in the rich pasture lands of the
counties of Durham and Yorkshire, and especially in the
valley of the River Tees, a comparatively large type of cattle
existed several centuries ago, the ancestors of our modern
Shorthorns.
(4) For a long time there were two independent strains
of ancestry, viz: The Teeswater and the Holderness; but these
have long since been blended through the almost indiscriminate
crossing of their descendants.
III. Those Teeswater and Holderness pro-
genitors of the modern Shorthorn possessed high
and broad carcasses, good milking qualities and an
aptitude to fatten; but their flesh was coarse and
accompanied by a large amount of offal.
23
IM woyzsoys jedky +z “Big
SHORTHORNS. 25
IV. It is alleged and as stoutly denied that
improvements were effected on the Teeswater and
Holderness cattle by the use of Dutch bulls and on
the improved Shorthorn by the introduction of a
_ Galloway cross.
(1) It is pretty certain, however, that a Dutch cross was
introduced about the year 1640, and also at a subsequent period
or periods.
(2) The Colling Bros. introduced a Galloway cross known
as “the Alloy” about the end of the eighteenth century.
V. Several good herds of Shorthorns existed
in England, in the northern counties, as early as the
middle of the eighteenth century.
(1) Notable among these were the herds of the Earl of
Northumberland, Sir Wm. St. Quinton, Millbank, Croft,
Stevenson, Maynard and Wetherell.
(2) The averagé size of the cattle in those days was
larger than it is now, but they were not equal to the cattle of
to-day in quality, symmetry and early maturing properties.
_ VI. The following include the more noted of
the early improvers of Shorthorns :—
(1) The Colling Bros. of Ketton, who commenced their
work of improvement about 1780, or somewhat earlier.
(a) They selected their foundation stocks wherever they
could get good animals.
(b) They aimed at reducing the frame and improving the
general symmetry and fleshing properties of their favorites.
(c) They bred many famous bulls, and also the “Dur-
ham Ox” and the “White Heifer that Traveled.”
(d) The purchases made at the dispersion sale of the
- Colling Bros., in 1810, did much to improve the Shorthorn
herds in England.
(2) Thomas Bates, a faithful disciple of the Colling Bros.,
who commenced breeding Shorthorns at Kirklevington late in
the eighteenth century.
(a) The Princess, Duchess and Oxford families, were
among the most famous of the tribes which he founded.
(b) Mr. Bates died in 1849, and his herd was dispersed
in 1850.
(3) Richard Booth, who founded the famous herd at
Studley about 1790, a work well sustained at a later period by
his sons, Thomas and John, at Warlaby and Killerby,
respectively. .
26 THE STUDY OF BREEDS.
(a) The special aim of R. Booth was to lengthen the hind
quarter, to fill up the fore flank, to secure greater depth of
flesh and a strength of constitution that would stand forcing
well.
(b) The Booth bulls have been found great improvers of
herds into which they have been introduced.”
(4) Amos Cruikshank of Sittyton, Aberdeenshire, Scot-
land, who may be regarded as the originator of Scotch
Shorthorns.
(a) The many tribes of this famous herd were built upon
a mixed Bates and Booth foundation.
(b) It was founded in 1837 and dispersed in 1889.
VII. The Bates, Booth and Cruikshank cattle
contrasted.
(1) The Bates Shorthorns were distinguished by their
size, good milking qualities, cleanness of head, neck and limbs,
and elegant style.
(2) The Booth Shorthorns were equally large, possessed
greater heart girth and length of hind quarter, and more depth
and mellowness of flesh, but in instances not a few they were
plain in the head, strong in the horn and deficient in style.
(3) The Cruikshank cattle, or Scotch Shorthorns, were
less in size than either the Bates or Booth cattle, but they
were more compact and blocky in build, took on flesh more
readily, and were superior when placed on the block.
(4) Scotch Shorthorns have been great prize winners
during recent years.
Typical Shorthorn Cow
Fig. 3.
(27)
LECTURE NOG.
SHORTHORNS — THEIR DISTRIBUTION IN OTHER
COUNTRIES.
I. First importations to America.
(1) Between 1783 and 1795 Messrs. Goff and Miller of
Virginia imported Shorthorn cattle of both sexes into Balti-
more, Md.
(2) Some of their descendants were taken to Kentucky,
where they effected much improvement upon the native stocks
of that State.
(3) But little is known of the exact genealogy of these
cattle, although it has been a fruitful subject of discussion.
II. Importations to other States.
(1) The first direct importation of Shorthorns into New
York State was made by Samuel M. Hopkins of Moscow
in 1815.
(2) The first direct importation was made into Kentucky
in 1817, by Col. L. Sanders of Grass Hill.
(3) The first direct importation was made into Massa-
chusetts in 1817 by Steven Williams of Northboro.
III. Other importations to the United States.
(1) From 1817 onward. importations of Shorthorns from
England have been made almost every year until the present
time.
(2) Notable among those in point of time were the
importations made by the Ohio Company for Importing Eng-
lish Cattle, of Chillicothe, O., in 1834 to 1836. ;
(3) Kentucky, New York and Ohio early became noted
centers of the breed.
IV. Prominent Shorthorn breeders.
(1) They are so many that their names even cannot be
given here, much less can the grand, good work they did
be noticed.
(2) Lewis F. Allen of New York and William Warfield
of Kentucky stand foremost among their advocates.
28
SHORTHORNS. 29
V. The New York Mills sale.
(1) The most notable sale of Shorthorns ever held was
that of Messrs. Campbell and Walcott of New York Mills,
H.-Y, in 1873.
(2) The 108 animals sold of all ages aggregated $382,000.
(3) One Duchess cow was sold for $40,600, the highest
price ever bid for a cattle beast.
VI. Importations into Canada.
(1) The first importation of Shorthorns was made into
Canada by the New Brunswick Board of Agriculture in 1825,
or the year following.
(2) The first importation was made into Ontario by
Robert Arnold of St. Catharines in 1832.
(3) The first direct importation of English Shorthorns
from Britain into Ontario was made by Roland Wingfield of
Guelph in 1833.
(4) Since that time Canada has become famous as an
importing center and also as a breeding center of Shorthorns.
(5) Prominent among the Canadian breeders and im-
porters stand out the names of Simon Beattie, Hon. M. H.
Cochrane and James I. Davidson.
Vil. The Hillhurst herd.
(1) This herd was established by the Hon. M. H. Coch-
rane in 1865.
(2) In 1877, thirty-two animals were exported from it
to England and sold by public auction at Miullbeckstock,
Bowness, Windermere, at an average of about $2,500 each.
(3) The tenth Duchess of Airdrie and fifteen of her
progeny, bred at Hillhurst and sold at difterent times, aggre-
gated more than $175,000.
VIII. Dissemination in countries other than
the United States and Canada.
(1) Shorthorns have been exported to nearly every
country colonized by Anglo-Saxons and also to many lands
where other languages prevail.
(2) Outside of the United States, Great Britain and
Canada, they are most numerously found in Buenos Ayres,
Australia and New Zealand.
IX. The English herd book.
(1) The first volume of the English Shorthorn Herd
Book was published in 1822, by George Coates of Carlton,
Pontefract, Yorkshire, England.
(2) Its proprietorship was transferred to Henry Stafford
in 1846, after five volumes had been published.
30 THE STUDY OF BREEDS.
X. The American herd books.
(1) The first volume of the American Shorthorn Herd
Book was published by Lewis F. Allen of Black Rock, Buffalo,
N. Y., in 1846.
(2) The first volume of the American Shorthorn Record
was published by A. J. Alexander of Woodburn, Ky., in 1869.
(3) The first volume of the Ohio Southern Shorthorn
Record was published by the Shorthorn breeders of Ohio
in 1878.
(4) The American Shorthorn Association purchased the
interest in all-these American records in 1882, and since that
date Shorthorn pedigrees have been published in the American
Shorthorn Herd Book.
XI. Canadian herd books.
(1) The first volume of the Canadian Shorthorn Herd
Book was published in 1867, of the British-American Short-
horn Herd Book in 1881, of the Dominion Shorthorn Herd
Book in 1887. ;
(2) The last named record has absorbed the records
previously published.
XII. Distribution in the United States and
Canada.
(1) Shorthorns are now found in almost every state of
the Union and in every province of Canada.
(2) Ontario stands first in the number of its recorded
Shorthorns.
(3) In the United States they are probably most numer-
ous in Illinois and Iowa in the order named, but they are also
quite numerous in nearly all the Central States, especially
Ohio, Indiana and Kentucky.
XIII. Registration in the United States and
Canada.
(1) Forty-five volumes of the American Shorthorn Herd
Book have been issued and fifteen volumes of the Dominion
Shorthorn Herd Book.
(2) In the American Shorthorn Herd Book, 367,950
animals have been recorded, of which 134,566 are males and
233,384 females.
(3) In the Canadian Herd Books, 62,071 animals have
been recorded, making a total in these two countries of 430,021.
LECTURE NO. 9.
SHORTHORNS—THEIR LEADING CHARACTERISTICS.
I. Popularity.
(1) Shorthorns have unquestionably been the most
popular breed of cattle in the world during the whole of the
present century.
(2) Of this we have abundant evidence in the fact that
they are cosmopolitan to an extent far in advance of any
other breed.
(3) As enduring popularity is always the result of merit,
we find in the favor shown to Shorthorns a proof of their
great utility.
II. Adaptability.
(1) They possess much power of adaptation to the vary-
ing conditions of life, as changes of soil and food products
and climatic conditions, but they flourish best in temperate
zones.
(2) They are best adapted, however, to arable countries,
level or gently undulating, rich in agricultural production, and
where much meat and milk are desired on the same farm.
(3) In point of hardihood they are at least medium.
III. Relative size.
(1) In size and weight they have something of a lead
over all breeds as yet introduced into this country.
(2) This is owing to their greater scale, combined with
good all-round development.
IV. Early maturing qualities.
(1) In early maturing properties they stand second to no
breed, and are superior to many.
(2) With suitable food and good care they may be made
quite ripe for the block at the age of two and a half years.
(3) Under average conditions they attain a maximum of
growth at about four years.
: 31
32 : THE .STUDY .OF BREEDS.
.V. Grazing qualities.
(1) These are only average, since the heavy frames
possessed by Shorthorns render them less active as foragers,
hence
(2) When being grazed, the pastures should furnish them
with plentiful supplies.
VI. Feeding qualities.
(1) These are of the first order.
(2) They make a good use of the food given them, are
contented under confinement, will feed well for a long period,
stand forcing well and lay on flesh evenly and deeply.
VII. Quality of meat.
(1) Shorthorns furnish meat tender, juicy and nutri-
tious, and
(2) They kill well, as the proportion of bone and offal is
relatively small, but
(3) The fat and lean are not quite so well intermixed as
with some breeds, the grain of the flesh is not so fine nor is
the meat so highly flavored.
VIL. Milking qualities.
(1) In the last century and during much of the present,
Shorthorns generally were possessed of good milking qualities.
(2) Several families still retain these, more especially in
England, where, as a breed, they still rank high for dairy
uses, but
(3) These qualities have been much impaired not only in
Britain, but more especially in America, through the lines of
breeding and management adopted.
(4) However, during recent years much more attention
is being given to the restoration of good milking qualities.
(5) The milk is excellent for calf rearing, and may be
used with advantage in making butter and cheese.
IX. Value in crossing and grading. .
(1) No breed has been equally useful for purposes of
crossing, either upon grade cattle or upon pure breds of
other breeds.
(2) They have wrought a wonderful improvement upon
the common cattle of Ireland, North and South America,
Australia, New Zealand and some other countries.
(3) Nearly all the cattle exported to Britain from these
countries are Shorthorn grades.
SHORTHORNS. aq
(4) They impart to other breeds, and especially to grades,
size, form, quality, rapid growth, early maturity, marked
fattening properties, and in many instances good milk produc-
tion, hence
(5) When properly bred they are particularly adapted to
the production of grades of the dual-purpose type.
X. Weak points.
(1) In some instances they are possessed of an impaired
constitution, resulting from in-and-in breeding and the highly
artificial treatment to which they have been subjected, and
(2) In other instances they inherit a tendency to sterility,
more especially where they have been forced in their feeding.
3
LECTURE “NO: se:
SHORTHORNS—THEIR PRINCIPAL POINTS,
In the absence of an authorized scale of points,
the following is submitted :—
I. Size —The size should be relatively large,
but medium for the breed.
(1) The fore and hind quarters should be equally well
developed.
(2) Compactness of form is more important in the male,
but it is essential in the female as well.
II. Head —Small in proportion to the size of
the animal, clean cut, handsome and well set on,
longer and narrower in the female, but stronger in
the male.
(1) Forehead, broad between the eyes.
(2) Face, slightly dished in the female, and tapering
gracefully below the eyes to the nostril.
(3) Nose, medium in size and straight.
(4) Muzzle, medium to broad, full and moist and flesh
colored.
(5) Nostrils, large and fairly expansive.
(6) Cheeks, not heavily fleshed, the lower jaw in the
female thin.
(7) Eyes, large, full, bright, intelligent, calm.
(8) Ears, medium in size and thickness, well covered with
soft pay somewhat erect and possessed of an average amount
of play.
(9) Poll, fairly broad and level.
(10) Horns, short but longer and finer in the female, flat
rather than round at the base, spreading and curving grace-
fully forward, with a slightly downward or upward tendency,
and of a creamy white or yellowish color.
III. Neck —Medium in length, strong and
arched in the male, but finer in the female, and grad-
34
SHORTHORNS. 35
ually widening and deepening and slightly rounding
as it approaches the shoulder.
(1) It should spring straight from the back, should set
well into the shoulder and brisket and should carry the
head gracefully.
(2) The throat should be clean cut and without dewlap.
IV. Body—Long, broad, deep, only mod-
erately long in the coupling and rectangular, almost
a parallelogram, and evenly covered with firm flesh.
(1) Back, straight, wide and level from withers to tail-
head, broad and well filled in the loin, and well fleshed
throughout.
(2) Withers, broad.
(3) Shoulders, well developed and lying well within
the body, blending nicely with the neck in front and crops
behind and well covered.
(4) Forearm, strong and broad where it joins the body
and tapering gracefully to the knee.
(5) Breast, full, wide and deep, and the chest capacious.
(6) Brisket, broad and well rounded.
(7) Crops, full.
(8) Ribs, springing well and level from the backbone,
coming well down, and so filling the space behind the shoul-
der and in front of the hooks, that the animal will appear
straight and level from the shoulder to the buttock.
(9) Heart girth and flank girth, good, and about equal.
(10) Hind quarters, long and full from the hooks to the
pin bones, deep throughout and broad in every part.
(11) Hips, broad and on a level with the back and loin.
(12) Hind flank, full, deep and thick.
(13) Thigh, broad, full and well fleshed within and
(14) Rumps, broad but not prominent.
(15) Buttock, broad and square.
(16) Twist, deep and full, and placed low.
(17) Tail, rather fine, somewhat broad at the top, but
level, set perpendicularly on a level with the back and not
too much covered with hair.
VY. Udder —Broad and full, extending well
forward along the belly and well up behind and
evenly quartered.
(1) Teats of good size and squarely placed, well apart,
and having a slight oblique pointing outward.
(2) Milk veins. large, tortuous and swelling, and with
fairly large orifices leading into the body.
36 THE STUDY OF BREEDS.
VI. Legs —Short, and well placed under the
animal, fine and clean below the knee, and fine, clean
and flat below the hock.
(1) Hocks, somewhat straight and short, and turning
neither outward nor inward.
(2) Foot, flat, and in shape an oblong semicircle.
VII. Skin —Of medium thickness, finer in
the female, mellow and elastic to the touch, of a
cream or orange color, and well covered with an
abundance of fine, soft hair.
VIII. Color —The standard colors are red,
white and roan.
(1) Red is most in favor, white is now considered objec-
tionable, and red and white spots alternating are not in favor.
(2) All shades of roan are admissible, but red roan is
preferred.
(3) The skin around the eye and bald of the nose should
be a rich cream color.
IX. General Appearance —Shorthorns should
have large, rectangular and yet compact develop-.
ment of body, smoothness of outline, symmetry of
form and gracefulness of carriage.
LE SORE NWO. 21.
HEREFORD CATTLE—THEIR ORIGIN AND HISTORY.
I. But little is known regarding the origin
and history of Hereford cattle prior to the last half
of the eighteenth century.
(1) John Speed in a book published in 1627, speaks well
of the cattle of Herefordshire.
(2) The next reference is made by Marshall in 1788.
(3) His description of a Hereford ox would answer well
for one of the present day.
II. A careful analysis of the somewhat con-
flicting statements of the principal writers on Here-
fords pretty certainly establishes the following :—
(1) That Hereford cattle are descended from one or
more of the aboriginal breeds of Great Britain, and that in
this respect they share a common ancestry with the Devon
and Sussex breeds.
(2) That the original color as in the case of the Devon
and Sussex was probably a whole red.
(3) That at an early period the white cattle of Wales
were crossed upon the native stocks, thus enlarging their
frames and imparting a tendency to white markings.
(4) That the white markings thus originated were further
enstamped by a cross of white-faced Flemish cattle imported
by Lord Scudamore from Flanders prior to 1671, and by using
certain other white-faced bulls obtained in various parts of
England.
(5) That the white face, though generally recognized as
indicating purity of breeding for some time prior to the close
of the last century, was not universal, as some of the animals
had mottled faces and some were possessed of but little white
of any kind.
(6) That the greater size of the Herefords as compared
with the Devon and Sussex breeds is owing to the abundance
of the food products in Herefordshire, and to the effect of
crossing them by animals of large size.
37
Ing piojaray jeordky “p “By wave cis
HEREFORD CATTLE. 39
(7) That the Hereford cattle were noted for their good
grazing and beef making properties in the eighteenth cen-
tury, and
(8) That the oxen were extensively used for purposes of
labor prior to the nineteenth century.
III. The most noted of the early improvers
of Hereford cattle were Benjamin Tompkins, father
and son, but the latter was the more noted of
the two.
(1) The elder Benjamin Tompkins, born at New House,
Kings Pyon, in 1714, died in 1789.
(2) The younger Benjamin Tompkins was born at the
Court House, Canon Pyon, in 1745, and died at Wellington
Court in 1815.
(3) Many of the best herds afterward built up in England
rested upon foundation stocks purchased from the younger
Tompkins.
(4) Like Bakewell, he improved his cattle through the
most careful selection in mating and through in-and-in
breeding.
(5) At the dispersion sale of his stock in 1819, the breed-
ing animals sold for an average of more than $700 each.
IV. Prominent among the early improvers of
Herefords are the names of Galliers, Tully, Skyrme
and Haywood, and somewhat later the names of
John Price and John Hewer.
(1) At the four sales held by John Price it is said that
he realized not less than $100,000 for Herefords.
(2) Some of the animals bred by John Hewer were of
extraordinary size.
V. Progress of MHerefords early in the
century.
(1) Prior to 1835 herds had been established in fifteen
English and Welsh counties.
(2) During the first half of the century Herefords won
more prizes at the Smithfield London Show than the animals
of any other breed.
VI. Some influences which hindered the dis-
semination of Herefords.
(1) Their milking powers were not equal to those of some
other breeds, notably the Shorthorn.
40 THE STUDY OF BREEDS.
(2) The unfortunate controversy carried on toward the
middle of the century between the breeders of the mottle-
faced and white-faced varieties respectively.
(3) They were not advertised in the same way or to the
same extent as the Shorthorns, and
(4) The want of organized effort on the part of the
breeders until a comparatively recent period greatly hindered
the dissemination of the breed.
VII. Distribution of Herefords.
(1) They have been reared to some extent in Scotland,
Ireland, Jamaica, Canada and Australia, and
(2) They have becOme numerous and popular in many of
the prairie sections of both North and South America.
VIII. Importations to the United States and
Canada.
(1) The first accredited importation was made into the
United States by the Kentucky statesman, Henry Clay, in 1817.
(2) Several sundry importations were made to various
states between 1817 and 1839, but during that interval Here-
fords do not seem to have made much progress.
(3) Between 1839 and 1843, William H. Sotham, who has
probably done more than any one person to advance the Here-
ford interest in the United States, made three successive
importations into the state of New York.
(4) In 1860 and subsequently, F. W. Stone of Guelph,
Ont., imported and bred many excellent animals, and from
these many of the herds of the United States have either been
built up or greatly enriched.
(5) Thomas Aston of Elyria, O., was the third of the
leading importers prior to 1880, since when the distribution of
Herefords has been phenomenal.
(6) Among the leading importers and breeders of the last
two decades the names of C. Culbertson, Newman, IIl.,
T. L. Miller, Beecher, Ill., and Thomas F. B. Sotham, Chilli-
cothe, Mo., stand out pre-eminent.
IX. Associations formed.
(1) The American Hereford Cattle Breeders’ Association
was organized in 1881.
(2) The Hereford Cattle Breeders’ Association of Eng-
land was formed in 1884.
‘X. Distribution in the United States and
Canada.
(1) Nearly every state in the Union and nearly every
province of Canada has its quota of Herefords, but
MOD) plojaiay yesidAy *¢ ‘By (1h)
42 THE STUDY OF BREEDS.
(2) They are most numerous in the Central Mississippi
basin, and in the range states west of the Mississippi and
south of the Missouri.
(3) The most important breeding centers are Missouri,
Kansas, Nebraska, Illinois and Indiana.
XI. Registration in the United States.
(1) The first volume of the American Hereford Record
was published in 1880 and of the English Hereford Herd Book
in 1884.
.(2) Twenty volumes of the American Record have been
issued and 95,000 animals have been recorded therein, of
which ‘about one-half are males.
Beet URE NG: 2.
HEREFORD CATTLE—THEIR LEADING CHARACTER-
ISTICS,;
I. Popularity.
(1) In the last century and during the early part of the
present one, Herefords were equally popular with Short-
horns, but
(2) Since that time Shorthorns have been more in favor
with the average farmer, unless in rich pastoral districts.
II. Adaptability.
(1) Herefords, like Shorthorns, readily adapt themselves
to the changed conditions of soil and climate, and their
marked docility is eminently favorable to such adaptation.
(2) They are well adapted to arable countries, level or
gently undulating, and capable of rich production in grain
and pastures.
(3) They have proved themselves eminently fitted for
range conditions, such as prevail in the western and south-
western states.
(4) Although they have proved hardy in northern lati-
tudes, they would seem better adapted relatively than the
Shorthorns to warm temperatures.
III. Relative size.
(1) In average size and weight, as a breed, they are
almost equal to the Shorthorns, while
(2) In many instances individual animals outweigh
Shorthorns.
IV. Early maturing qualities.
(1) In early maturing qualities they are fully equal to the
Shorthorns.
_ (2) Like the latter, with good feeding, they may be made
quite ripe for the block at two and one-half years.
V. Grazing qualities.
(1) Their grazing properties are decidedly superior, since
they take on flesh rapidly on good pastures, and
(2) Their grades have shown much capacity for well
doing on the dry and not overabundant pastures of the open
range.
43
44 THE STUDY OF BREEDS.
VI. Feeding qualities.
(1) In feeding qualities they stand much on the same
plane as Shorthorns.
(2) They make a good use of the food given them, and
lay on flesh most heavily on the parts of the frame from which
the best meat is cut, as the back and loin, but
(3) Under heavy forcing they are somewhat inclined
to patchiness.
VII. Quality of meat.
(1) The quality of the meat is very good, and finds much
favor with butchers and consumers.
(2) It is juicy and tender, the fat and lean are nicely
blended, and the proportion of the lean to the fat is large, and
(3) The proportion of the dressed meat to the live weight
is relatively large.
VIII. Milking qualities.
(1) The milking properties of Herefords were at one
time fairly good, but they have been much impaired through
the system of breeding and management adopted.
(2) The quality of the milk is good, but it is oftentimes
deficient in quantity.
IX. Value in crossing and grading.
(1) Herefords cross well with some breeds, as Short-
horns and Galloways, but not so well with others, as Devons
and West Highland cattle.
(2) In crossing with Shorthorns the best results have
been obtained when the male was Hereford.
(3) Herefords answer well for crossing upon grades and
common stacks when meat-making is the object sought.
(4) Hereford grades are probably more numerous on
southwestern ranges than those of any other breed.
X. Breeding qualities.
(1) The breeding qualities of Herefords are good.
(2) When submitted to high pressure feeding, they still
usually breed with regularity and oftentimes they breed to an
advanced age.
(3) They are said to be less subject to abortion and to
milk fever than some other breeds.
XI. Weak points.
(1) The chief of these as to properties is scant milk
production.
HEREFORD CATTLE. 45
(2) As to form, unnecessary dewlap sometimes, and fre-
quently lightness of thigh.
XII. Compared with Shorthorns.
(1) They are probably something ahead in grazing and
breeding qualities and in quality of meat.
(2) In size, adaptability, maturing and feeding qualities
and utility in crossing, they are not greatly different.
(3) In all-round popularity and in milking properties
they are scarcely equal to Shorthorns.
LECTURE NO. 133.
HEREFORD CATTLE—THEIR PRINCIPAL POINTS.
In the absence of an authorized scale of points
the following is submitted :—
I. Size —Relatively large, but medium for
the breed.
(1) The fore and hind quarters should be equally well
developed, but
(2) In many instances the hind quarter is relatively light.
(3) Compactness of form is desired in both sexes, but is
more sought for in the male.
Il. Head —The head should be small in pro-
portion to the substance of the body, clean cut and
well set on, not coming out too low from the neck.
In the bull it should be masculine, but finer in the
female and not too long in either sex.
(1) Forehead, broad between and above the eyes.
(2) Face, slightly dished in the female and gently tapering
below the eyes.
(3) Nose, medium in size and straight, not too fine.
(4) Muzzle, broad, dewy and cream colored.
(5) Nostrils, large and open.
(6) Cheeks, not heavily fleshed nor coarse.
(7) Eyes, large, full, calm, mild, and surrounded by a
cream-colored circle.
(8) Ears, medium in size and thickness, well fringed,
fairly erect and active.
(9) Poll, broad and level.
(10) Horns, springing out straightly from the poll, more
than medium in length, flat at the base and of a yellow or
white waxy appearance.
(a) In the male the curve is in the form of a semi-circle.
(b) In the female it is in the form of a graceful wave,
with a slightly spreading upward tendency.
III. Neck—Medium in length, strong and
arched in the male, but finer in the female and grad-
46
HEREFORD CATTLE. 47
ually widening and deepening and slightly rounding
as it approaches the shoulder.
(1) It should spring straight from the back, should set
well into the shoulder and brisket, and should carry the head
gracefully.
(2) The throat should be clean cut and without dewlap,
but frequently there is more or less of dewlap.
IV. Body —Long, broad, deep, not too long
in the barrel, rectangular, almost a parallelogram
and evenly covered with firm flesh.
(1) Back, straight, wide and level from withers to tail-
head, broad and well filled in the loin, and well fleshed
throughout.
(2) Withers, broad.
(3) Shoulders fully developed and lying well within the
body, blending nicely with the neck in front and crops behind,
and well covered.
(4) Forearm, strong and broad where it joins the body
and tapering gracefully to the knee.
(5) Breast, full, wide and deep.
(6) Brisket, broad and plump, and often lower than in
the Shorthorn.
(7) Crops, full.
(8) Ribs, springing well and level from the backbone,
increasingly so toward the back rib, coming well down, and
extending well forward and backward, as in the Shorthorn.
(9) Heart girth and flank girth, good and about even.
(10) Hind quarters, long and broad and deep, as in the
Shorthorn.
(11) Hips, broad and full and on a level with the back
and loin.
(12) Hind flank, full, thick and deep.
(13) Thigh, broad, full and well fleshed within and with-
out, but in many instarces it is light.
(14) Rump, broad, but not prominent, and on a line
with the back.
(15) Buttock, broad and square.
~ (16) Twist, deep and full and placed low.
(17) Tail, rather fine, somewhat broad at the top, set on
a level with the back and falling in a plumb line to the hocks.
V. Udder —Broad, full and long and evenly
quartered, but oftentimes it is not possessed of much
capacity.
(1) Teats of good size and well placed, as with the
Shorthorn.
48 THE STUDY OF BREEDS.
(2) Milk veins, same as in the Shorthorn, but frequently
they are lacking in large development.
VI. Legs —Short and well placed under the
body, fine and clean below the knee, and fine, clean
and flat below the hock.
(1) Hocks fairly straight and short, and turning neither
outward nor inward.
(2) Feet, flat and in shape like a semi-circle.
VII. Skin —Of medium thickness, but some-
what thicker than in the Shorthorn, mellow and —
elastic to the touch, and well covered with an abun-
dance of fine, soft hair, in many instances more or
less curled.
VIII. Color—In color, the face, throat,
chest, legs, lower part of the body, crest and tip of
tail are a beautiful white, and all other parts are red.
(1) The red should be neither very dark nor light.
(2) A small red spot above the eye and a round red spot
on the throat have many admirers.
IX. General Appearance — Herefords are
characterized by large, rectangular and yet compact
development of body, smoothness of outline, mild-
ness of mien, and easy carriage.
X. Compared with Shorthorns —They have
longer and more spreading horns, more dewlap,
lower briskets, rather thicker hides, lighter thighs,
more curly coats, and the differences in color
mentioned.
EEC TUR (NO: *7t4,
ABERDEEN-ANGUS CATTLE— THEIR ORIGIN AND
HISTORY.
I. Fossiliferous remains that have been dis-
covered in Britain render it highly probable that the
aboriginal cattle from which existing races have
been derived were all horned originally, yet
(1) Several varieties of hornless cattle have existed in
Britain from time immemorial, some of which have disap-
peared, hence
(2) The only existing polled breeds at present are the
Polled Aberdeen, the Galloway and the Red Polls.
II. The precise causes that have led to the
loss of horns have never been exactly understood.
(1) It may have arisen from sudden organic changes,
spontaneous, accidental or proper, and was then perpetuated
by selection in breeding, as,
(2) It is more than probable that these variations occurred
within the period of domestication.
Ill. Of the four principal breeds of Scotch
cattle, the Ayrshires only have an admixture of for-
eign blood.
(1) The other three, viz., the Aberdeen-Angus, frequently
called Polled Aberdeen and Angus, the Galloway and the
West Highland are all supposed to be descended from the
aboriginal wild horned cattle of Caledonia.
(2) The minor differences which they present are doubt-
less due to climatic and other influences.
IV. It is highly probable that the Aberdeen-
Angus cattle are indigenous to the northeastern _
counties of Scotland, with Forfar and Aberdeen as
their chief centers, as
(1) There is much evidence to show that late in the last
century and early in the present, polled cattle were numerous
in these counties, and
4 49
ABERDEEN-ANGUS CATTLE. 51
(2) In the ancient horned domestic races of Scotland,
there seems to have been a decided tendency to variation in
the loss of horns.
V. The Aberdeen-Angus of to-day is no
doubt the result of the amalgamation of two sorts
of polled cattle inhabiting the districts of Scot-
land, where, even now, the breed abounds most
numerously.
(1) The former of these were puny and thin in flesh,
pre-eminently the crofters’ cow.
(2) The latter were a larger variety, with better all-round
development, but could not stand roughing it so well as the
former.
VI. Hugh Watson of Keillor, Meigle, For-
farshire, was the most noted of the early improvers
of Aberdeen Polls.
(1) Both his father and grandfather owned good herds
of the same kind of cattle, the latter as early as 1735.
(2) He established the Keillor herd in 1808, and prose-
cuted the work of breeding with much vigor and success until
1865, when it was dispersed.
(3) He bred from those animals only which came nearest
to his ideal, and did not seem to care whether they were
closely related or not.
(4) He was singularly successful in raising calves, fre-
quently suckling five on one cow.
(5) Nearly 500 prizes were awarded him in leading show-
rings of England, Scotland and France.
VII. After Hugh Watson, the most noted
improver of Aberdeen Polls- was William Mc-
Combie of Tillyfour, who was born in 1805 and died
in 1880o.
(1) His herd was founded in 1830 and dispersed in 1880.
(2) His success in the showyard has few parallels in the
history of farm stock.
(3) In 1878 he won highest honors in Paris, France,
competing against all breeds.
VIII. Early in the century Lord Panmure
tried to improve the Aberdeen Polls by means of a
Galloway cross, but the effort resulted in failure.
52 THE STUDY) OF GREEDS,;
IX. Toward the middle of the century Short-
horn bulls were extensively crossed on Aberdeen-
Angus cows, the result being a very superior animal
for the block. .
(1) To so great an extent did this practice prevail at one
time that fears were entertained for the preservation of the
purity of the breed.
(2) The after crosses, however, did not prove so satisfac-
tory, and the practice was abandoned.
X. Extension to other countries.
(1) Aberdeen-Angus cattle reached Ireland prior to 1843,
and England somewhat later, and several good herds have
been established in both these countries.
(2) They first reached the United States in 1873, where
already there are probably more herds of this breed than in
Scotland.
(3) They were first introduced into Canada in 1876, and
several herds have been established in various parts of that
country.
(4) They are also kept in considerable numbers in
Canada, South America, New Zealand and several countries
in Europe.
XI. Organizations established.
(1) The Polled Cattle Society was established in 1879,
largely through the efforts of Sir George McPherson Grant.
(2) The American Aberdeen-Angus Breeders’ Associa-
tion was organized in 1883.
XII. The first volume of the “Polled Herd
Book” was published in 1862.
(1) In the first four volumes Galloway cattle are regis-
tered along with the Aberdeen Polls.
(2) The first volume of the American Aberdeen-Angus
Herd Book was published in 1886.
XIII. Distribution in the United States and
Canada:
(1) Aberdeen-Angus cattle are now being reared in
twenty-seven states and provinces.
(2) They are bred and owned by 728 persons.
(3) The more important centers for the breed are Iowa,
Illinois, Missouri, Ohio and Indiana, and in the order named.
Ta
ce
NV
a]
ch
is
b
'
NE
Typical Aberdeen-Angus Cow
Figs 7.
(53)
54 THE STUDY OF BREEDS.
(4) About one-third of all the pure Aberdeen-Angus
cattle in the United States are in Iowa and one-fourth in
Illinois.
XIV. Registration in the United States.
(1) Nine volumes of the Aberdeen-Angus Herd Book
have been issued.
(2) A total of 32,500 animals have been recorded, of
which 13,744 are males and 18,756 are females.
LECTURE NO. 1s.
ABERDEEN-ANGUS CATTLE—THEIR LEADING CHAR-
ACTERISTICS.
I. Popularity.
(1) The Polled Aberdeens were but little known outside
of Scotland prior to the middle of the present century.
(2) Now they occupy a place in the public mind as beef
producers that is probably not second to that given to
Herefords.
(3) The rapid diffusion of the breed since its introduction
into the United States augurs well for its future.
Il. Adaptability.
(t) Aberdeen-Angus cattle are best adapted to temperate
climates when shelter can be given them in winter.
(2) Although reared in considerable numbers on the open
ranges of the west, they are probably better adapted to what
may be termed semi-range conditions.
(3) They have highest adaptation for arable land, level
or undulating, and rich in all kinds of food production, and
where it is desired to produce meat of a high class.
(4) The absence of horns is favorable to feeding while
running loose in sheds and yards, and also to transporting
long distances by rail.
(5) In hardihood they are about medium.
Ill. Relative size.
(1) They follow closely upon the Shorthorns and Here-
fords, although they do not possess quite the same average
size, but
(2) They weigh remarkably well in proportion to their
size.
(3) With good feeding, cows at maturity will weigh from
1100 to 1500 pounds, and bulls 2000 to 2400 pounds.
IV. Early maturing qualities.
(1) Formerly they were slow in maturing, but in this
respect they have been greatly improved.
ls
56 THE STUDY OF BREEDS.
(2) With good feeding they will mature for the block at
the age of, say, thirty months.
V. Grazing qualities.
(1) In grazing qualities they are about average.
(2) Like the large bodied Shorthorns and Herefords
they do not graze well on broken and rugged lands where the
pastures are scant.
VI. Feeding qualities.
(1) Their feeding qualities are of the first order, as they
stand confinement well and make an excellent use of the food
given them.
(2) They are remarkable for their retention of symmetry
of form while being fattened, as they rarely become patchy
or disproportioned.
(3) During recent years, pure and high grade Aberdeen-
Polls have won more prizes at the leading fat stock shows for
the number of animals shown than have been won by any
other breed.
VII. Quality of meat.
(1) In quality of meat they are probably ahead of the
Shorthorns and Herefords, and are equal or nearly equal with
the Galloway and West Highland breeds.
(2) Asa rule the flesh is well mixed and contains a large
proportion of compact, finely grained meat, and
(3) No other breed produces a higher percentage of dead
meat in proportion to the live weight.
VIII. Milking qualities.
(1) Formerly they were possessed of good milking
qualities, more especially that branch of the parent tree known
as the crofters’ cow.
(2) These qualities have been impaired, however, through
the system of breeding and management adopted, save in some
individuals and in a few families.
(3) The quality of the milk is first-class.
IX. Value in crossing and grading.
(1) Polled Aberdeens cross particularly well with Short-
horn grades.
(2) They are also excellent for crossing upon common
stocks in arable sections where quick feeding, absence of horns
and a high quality of meat are desired in the progeny.
(3) A large percentage of the progeny are hornless and
black or gray in color.
ABERDEEN-ANGUS CATTLE. 57
X. Breeding qualities.
(1) Their breeding qualities were formerly of a high
order, as witnessed in ‘“‘Auld Granny,’ owned by Hugh Wat-
son, but
(2) To some extent they have been impaired through the
artificial treatment to which they have been subjected, so that
now they cannot be placed higher than good average.
XI. Weak points.
(1) As to properties, they do not appear’ to have any
weaknesses which stand out markedly prominent.
(2) As to form, they are in some instances a little lacking
in scale.
XII. Compared with Shorthorns.
(1) They are probably something ahead in quality of
meat, and in suitability for shipping by rail.
(2) In adaptability, early maturity, grazing and feeding
properties, utility in crossing and in breeding properties, they
are about equal.
(3) In general popularity, size, and. milking qualities they
are as yet a little behind.
LECTURE NG:
ABERDEEN-ANGUS CATTLE—THEIR STANDARD
POINTS.
I. The following is the scale of points adopted
by the Aberdeen-Angus Breeders’ Association in
1890:
FOR COWS.
POINTS
(1) Color—Black. White is objectionable, except on
underline behind the navel, and there only to a
moderate extent <1: 432
(2) Head—Forehead Tudacitaee prone ae stitute
indented; tapering toward the nose; muzzle fine;
nostrils wide and open; distance from eyes to nos-
trils of moderate length; eyes full, bright and ex-
pressive, indicative of good disposition; ears
large, slightly rising upward, and well furnished
with hair; poll, well defined and without any ap-
pearance of horns or scars: jaws: clean-or. 10
(3) Throat—Clean, without any shone: of isuse
flesh underneath ; : 3
(4) Neck—Of medium length, spreading iat to eek
the shoulders, with full neck vein : 3
(5) Shoulders—Moderately oblique, well coveeed on
blades and top; with vertebra cr backbone slightly
above the scapula or shoulder blades, which
should be moderately broad ? 6
(6) Chest—Wide and deep; round and full nee heck
of elbows : 10
(7) Brisket—Deep and ‘taaderitely proiecine teeen
between the legs, and proportionately covered
with flesh and fat ; 4
(8) Ribs—Well sprung from baclehete: aceeene son
deep, neatly joined to the crops and loins ee
(9) Beck—Broad and straight from crops to hooks ;
loins strong; hook bones moderate in width, not
prominent, and well covered; rumps, long, full,
level and rounded neatly into hindquarters Piste)
58
sonihaans _ ae 3 =
a mr
r+
i‘
43
ABERDEEN-ANGUS CATTLE. 59
(10) Hindquarters—Deep and full; thighs thick and
muscular, and in proportion with hindquarters ;
twist filled out well in its “seam” so as to form an
even, wide plain between thighs ; gre
(11) Tail—Fine, coming neatly out of the body c on a
line with the back, and hanging at right anaies
to it : 3
(12) Udder—Not fleshy, ‘coming well forward in line
with the body and well up behind; teats squarely
placed, well apart and of good size J Sie
(13) Underline—Straight, as nearly as possible; flank
deep and full 4
(14) Legs—Short, straight and squarely placed; “hind
legs slightly inclined forward below the hocks;
forearm, muscular; bones, fine and clean . : 3
(15) Flesh—Even and without patchiness 3
(16) Skin—Of moderate thickness and mellow ich.
abundantly covered with thick, soft hair. Much
of the thriftiness, feeding properties and value of
the animal depend upon this quality, which is of
great weight in the grazicr’s and butcher’s judg-
ment. A good “touch” will compensate for some
deficiencies of form. Nothing can compensate for
a skin hard and stiff. In raising the skin from
the body it should have a substantial, soft, flexible
feeling, and when beneath the outspread hand it
should move easily, as though resting on a soft,
cellalar substance, which, however, becomes firmer
as the animal ripens.
) Hindquarters—Same as for cows
) Tail—Same as for cows
)
)
)
)
)
eI
=
OBBRBRW COO ORO OO
Underline—Same as for cows:
Legs—Same as for cows.
Flesh—Same as for cows
Skin—Same as for cows .
General Appearance—Same as for c cows, “but sub-—
stitute masculine for feminine :
e
LSS LON ON
en te ee ee ee See Cee ee ee
aa
jo)
Perfection . ‘ : : 3 : 3 100
II. The following additional points are sub-
mitted :
(1) Head, not large, clean cut, handsome and well set on,
and finer in the female.
(2) Muzzle, black in color.
(3) Cheeks, not heavy, but probably deeper than in some
breeds.
(4) Body, fairly long, broad, deep, cylindrical, well
rounded at the angles and evenly covered with smooth flesh.
(5) Breast, full, wide and deep and brisket broad.
(6) Forearm, broad and plump and tapering gracefully to
the knee.
(7) Crops, full and level with the shoulder.
(8) Hind flanks, full, deep and thick.
(9) Buttock, moderately broad and slightly rounded at
the sides.
(10) Milk veins, distinctly traced.
(11) Hoofs, semi-circular.
(12) Skin, stronger in the male than the female.
(13) The hair in the best animals has two growths, or
lengths, the under one being short, thick and downy.
III. Color—The color most in favor is black
without any variation.
(1) A shade. of brown is not rejected, nor is some white
about the udder, but white above the underline or on the legs
will exclude from registry.
(2) Red or brindled is also inadmissible.
(3) Formerly they embraced a great variety of colors, as
brindle, red, brown, silver colored yellow, and dark red and
black stripes alternating.
ABERDEEN-ANGUS CATTLE. 61
IV. General Appearance—In general appear-
ance they are low set and sturdy, fairly long in body
and very smooth in outline.
V. Compared with Shorthorns.
(1) The Aberdeen-Angus are longer in body in proportion
to the hight, smoother. and more cylindrical, less prominent
at the angles and even shorter in the limbs.
(2) They are something finer in the muzzle and longer in
the nose, a trifle longer in the neck and somewhat thicker in
the hide.
(3) There are also the differences in horn and color pre-
viously mentioned.
| Galloway Bull
i
Typ
Fig. 8.
(62)
LECTURE NO. 17.
GALLOWAY CATTLE—THEIR ORIGIN AND HISTORY.
I. Galloway cattle are so named from the
province of Galloway, which now comprises the
_ stewartry of Kirkcudbright and the shire of Wig-
town.
(1) The principal pedigreed herds in Britain are found
in Kirkcudbright, Dumfriesshire and Cumberland, where they
have been bred pure further back than any authentic records
carry us.
(2) Several writers of the sixteenth century speak in
high terms of the excellence of the flesh of the cattle of the
Galloway district.
Il. The Galloways are certainly one of the
purest; as well as one of the oldest, of the improved
breeds.
(1) Some authorities hold to the opinion that they are
descended from a wild aboriginal polled breed still repre-
sented at Chatellerault in Lanarkshire, Scotland.
(2) There has been no infusion of outside blood whatever
within the period of their recorded history, as all efforts to
improve the breed from an outside source have been un-
successful.
(3) This is not inconsistent with the fact that horned
cattle of other breeds have been bred simultaneously in the
same districts.
(4) An unmistakable proof of the antiquity and purity
of the breed is found in the entire absence of scurs in pure
Galloways, and in the great power which they have to remove
the horns when crossed upon other breeds.
III. The treatment to which they have been
subjected, and the cold, damp climate in which they
were originally reared, have contributed much to
their proverbial ruggedness.
63
04 THE STUDY OF BREEDS.
(1) They have there been frequently reared 1500 feet
above the sea level, where grain will not ripen.
(2) The long wavy coat which protects them is probably
owing to the dampness of the climate.
IV. During much of the last century and also
the beginning of the present one, it was customary
to drive Galloways in large numbers to the south-
eastern counties of England to be finished for the
London market.
(1) For many years, from 20,000 to 30,000 head were
thus driven annually from the home of the Galloways.
(2) This trade ceased after the introduction of turnip
husbandry into that part of Scotland.
V. Introduction into America.
(1) The first recorded Galloways were imported into
Canada by Graham Bros. of Vaughan, Ont., in 1853, but
(2) Their dissemination in that country was owing
chiefly to the untiring efforts of Thomas McCrae of Guelph,
Ont., who began breeding them in 1861, and importing them
from Scotland a few years subsequently.
(3) They were imported into Michigan about 1870, and
somewhat later to Wisconsin and Missouri.
(4) They have also been introduced to some extent into
other Anglo-Saxon countries.
VI. During the last century there were many
Galloways of mixed colors, a point that is well
brought out in crossing them on other breeds.
. (1) Some were belted, some had white faces and a white
mark along the back, others wére brindled, drab or dun, red,
and red and white.
(2) When crossed with an old established breed, one-half
the calves will probably show a variety of colors.
VII. Galloway Breeders’ Associations
(1) The Galloway Cattle Society in Britain was estab-
lished in 1877.
(2) The American Galloway Breeders’ Association was
established in 1882.
VIII. Registration in Britain.
(1) The first volume of the Galloway Herd Book, as
distincuished from that of the Aberdeen-Angus was published
in 1878,
(S) Moy Aemoyery jedky °6 “S14 (Sg)
66 THE STUDY OF BREEDS.
(2) Previous to that time they had been registered in
the same record as the Aberdeen-Angus breed.
(3) The Rev. John Gillespie, Mousewald Manse, Dum-
fries, has been the editor of the Galloway Herd Book since
the adoption of separate registration.
IX. Registration in North America.
(1) Registration was commenced in Ontario in 1872, and
up to 1874 was entirely confined to Canada.
(2) The first volume of the American Galloway Herd
Book was published by the Agriculture and Arts Association
of Ontario in 1883.
(3) In 1883, the interest of the last named association
was purchased by the American Galloway Breeders’ Associa-
tion, and since that time the American registration of Gallo-
ways has been conducted in the United States.
X. Distribution in the United States and
Canhda:
(1) The more important centers of distribution in the
United States are Missouri, Iowa, Illinois, Kansas and
Minnesota and in the order named.
(2) A considerable number are found in the various
provinces of Canada, and they are probably most numerous in
Ontario and Nova Scotia.
XI. Registration in the United States.
(1) Nine volumes of the American Galloway Herd Book
have been issued.
(2) A total of 14,401 animals have been recorded, of
which 6,262 are males and 8,229 females, and 1,000 pedigrees
await record.
EEC TURE, NO: 16.
GALLOWAY CATTLE—THEIR LEADING CHARACTER-
ISTICS.
I. Popularity.
(1) Galloway cattle are probably not so popular as the
Shorthorn, Hereford and Polled Aberdeen breeds, yet
(2) Among the leading beef breeds they are entitled to
at least the fourth place.
(3) In the United States, and also to a less extent in
Canada, they are gaining ground where cattle must needs
rustle in inclement weather.
II. Adaptability.
(1) They are incomparably the hardiest of the British
races, except the West Highland breed.
(2) Their long hair and thick mossy undercoat enables
them to endure well the severities of weather arising from
wet and cold, hence
(3) They are very well adapted to rugged regions and
to the purposes of the range, both in the western states and
the Canadian Northwest.
(4) They do better on spare diet than nearly all of the
cther beef breeds, as they have been much reared on rocky and
thin land.
(5) This vigor of constitution enables them to stand well
long journeys by road, rail or ship transit.
III. Relative size.
(1) In size they are considerably less than the Shorthorns
and Herefords, and something less than the Aberdeen Polls,
and possibly the Sussex, but
(2) They weigh remarkably well in proportion to the
apparent size.
IV. Early maturing qualities.
(1) They do not mature quite so quickly as some of the
beef breeds, owing to the way in which they have been
reared, but
(2) When fed a forcing ration they are capable of matur-
ing at an early age.
67
68 THE STUDY OF BREEDS.
V. Grazing qualities.
(1) The grazing qualities of Galloways are of a high
order.
(2) They are capable of “roughing it” on rugged pastures,
and of making fair gains on these, and
(3) When put on rich pastures they finish quickly and
in fine form.
VI. Feeding qualities.
cI) Galloways feed well, not only in the pure form, but
when crossed upon certain other breeds, as the Shorthorn and
West Highland.
(2) The largest specimens are not usually equal in feed-
ing qualities to the short legged animals with small, fine bone.
(3) They take on flesh smoothly, being almost entirely
free from patchiness.
VII. Quality of meat.
(1) Galloway beef has been noted for its fine quality in
the London markets for nearly two centuries, where, during
that time, it has commanded the highest market price.
(2) The fat is put on more internally than externally,
and is finely intermixed with lean, the proportion of the latter
being unusually large.
(3) The grain of the flesh is extremely delicate and it is
rich in flavor.
VIII. Milking qualities.
(1) Galloways cannot lay claim to any superiority as a
milking breed, since they have been bred mainly for the
block, but
(2) Some individuals milk well and the milk of all is rich.
IX. Value in crossing and grading.
(1) For prepotency Galloways are almost unrivaled.
(2) When a bull of this race is crossed upon any of the
various horned breeds, a large percentage of the produce will
be black, and from 95 to 100 per cent without horns.
(3) A first cross from cows of various breeds has _per-
plexed good judges to distinguish them from pure breds.
X. Breeding qualities.
(1) The breeding qualities of Galloways are excellent,
owing largely, doubtless, to freedom from confinement during
much of the year.
(2) For a similar reason they breed to a good old age.
GALLOWAY CATTLE. 69
XI. Utility in the hides.
(1) The hides of Galloways are likely to be much used
for robes and outer garments, owing to the length and beauty
of the outer coat of hair.
(2) This feature is also likely to exercise an influence on
the character of the sires chosen for breeding.
XII. Weak points.
(1) Their undeveloped milking qualities render them
less well adapted to mixed husbandry, and
(2) Their lack of size renders them less suitable for rich
arable sections.
XIII. Compared with Shorthorns.
(1) They are ahead of Shorthorns in hardihood, in
adaptability to exposed situations. in grazing properties, in
the high quality of the meat, in prepotency and in breeding
qualities and in the value of the hides, but
(2) They are not equal to them in ee in general
ad: ptability, in size, in feeding qualities and in milk pro-
du dion.
LECTURE NO. 10.
GALLOWAY CATTLE—THEIR STANDARD POINTS.
I. The following scale of points was drawn
up by the Council of the Galloway Cattle Society of
Great Britain in 1883:
(1) Coler—Black, with a brownish tinge.
(2) Head—Short and wide, with broad forehead and wide
nostrils; without the slightest symptoms of horns or scurs.
(3) Eyes—Large and prominent.
(4) Ears—Moderate in length and broad, pointing for-
ward and upward, fringe of long hairs.
(5) Neck—Moderate in length, clean and filling well into
the shoulders; the top in a line with the back in the female,
and in a male naturally rising with age.
(6) Body—Deep, round:1 and symmetrical.
(7) Shoulders—Fine and straight, moderately wide above;
coarse shoulder points and sharp or high shoulders are
objectionable.
(8) Breast—Full and deep.
(9) Back and Rump—Straight.
(10) ivtibs—Deep and well sprung.
(11) Loin and Sirloin—Well filled.
(12) Hook Bones—Not prominent.
(13) Hindquarters—Long, moderately wide and well filled.
(14) Flank—Deep and full.
(15) Thighs—Broad, straight and well let down to hock;
rounded buttocks are very objecticnable.
(16) Legs—Short and clean, with fine bone.
(17) Tail—Well set on and moderately thick.
(18) Skin—Mellow and moderately thick.
(19) Hair—Soft and wavy, with mossy undercoat; wiry or
curly hair is very objectionable.
II. Compared with the scale of points given
by Aiton in 1811, the following are the chief points
of difference:
(1) The muzzle is now broader.
(2) More prominence is now given to the ear.
(3) The hams are squarer.
(4) The tail is finer, and
(5) The hide some thinner.
7O
GALLOWAY CATTLE, 7i
III. The following list of undesirable points
in Galloways was drawn up by James Biggar, Dal-
beattie, Scotland:
(1) Long, narrow head with high crown.
(2) Narrow tapering muzzle.
Long, drooping ears.
) Small, deep-set eyes.
) Small, light neck.
) Light, scraggy breast.
) High, narrow shoulders.
) Flatness behind shoulders.
) Light fore or back ribs.
) Square and prominent hook bones.
) High or drooping rumps.
) Weak or slack loins.
) Rounded buttocks.
) Fleshy double thighs.
) Big, coarse bones.
) Thick, stiff skin.
) Hard, wiry or too curly hair.
) Black, hard hair without soft undercoat.
ee | el ee Ve ae a a ae
CONT DAU H WwW NH OM CON DUN WD
wm
ES FE EE RENN
IV. General appearance of Galloways.
(1) They are low set, sturdy, robust, lively and spirited.
(2) The muscles are strong, especially those concerned
in traveling.
(3) The coat is long, beautifully waved and handsome.
V. Compared with Shorthorns.
(1) Galloways are less in size, more low set, and not
quite so squarely built.
(2) They are shorter in the head and polled, broader in
the ear, more prominent in the arm and thigh, not quite so
well filled in the crops, less prominent at the hooks and
stronger at the tailhead, and
(3) They are thicker in the hide, longer and more wavy
in the coat and are black in color.
VI. Compared with Aberdeen-Angus.
(1) Galloways are something less in size and not quite
so long in body.
(2) They are shorter in the head and less prominent and
pointed at the poll.
(3) They are a little more prominent at the angles of the
body, not quite so cylindrical in shape, more prominent at the
arm and thigh, a little stronger at the tailhead and not quite
so well filled in the crops, and
(4) They are a little thicker in the hide and longer and
more wavy in the coat.
LECTURE NO. 20.
SUSSEX CATTLE—THEIR ORIGIN AND HISTORY,
CHARACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. Some obscurity hangs over the origin of
this breed, but there are good reasons for believing
that they are closely associated in ancestry with
the Devons. |
(1) Their breeding in England is largely confined to the
counties of Sussex, Kent, Surrey and Hampshire, and
(2) It is only recently that they have been exported to
other countries.
Il. It is only within a comparatively limited
period that the improvement of the breed has
received marked attention.
(1) Formerly the animals of both sexes were used for
plowing and other farm work, but now they are bred mainly
for beef.
(2) Of late years they have scored well at the Smithfield
Show at London, and also to some extent at the Fat Stock
Show in Chicago.
(3) The calves are generally reared on the dams, usually
getting only a part of the milk at first, and afterwards the
wh dle of it.
i?) The Sussex Herd Book was established in England
in 1860.
III. Sussex cattle in other countries.
(1) They were imported to the United States by Overton
Lea of Nashville, Tenn.. in 1884.
(2) In 1891 a small imnortation was made into Canada
by the Ontario Experiment Station at Guelph, but some speci-
mens of the breed had been brought into the country at an
earlier period, although they were eventually taken to the
United States.
72
J (2)
ape xassng yesdAy jo dnoiry *0} 7)
A
i
74. THE STUDY OF BREEDS.
IV. Distribution in the United States.
(1) It can scarcely be said that Sussex cattle have made
marked progress since their introduction into the United
States.
(2) A few herds have been established, chiefly in the
Mississippi basin, but accessible information regarding them
is very meager.
(3) They are now found in the states of Tennessee,
Maine, Illinois, Indiana, Oklahoma, Texas, Kansas, Colorado
and in Canada.
V. Registration in the United States.
(1) No Herd Record for Sussex cattle has yet been pub-
lished in the United States, although
(2) Material for the same is accumulating.
LEADING CHARACTERISTICS.
I. Popularity and adaptability.
(1) Sussex cattle are popular only in limited areas
owing in a considerable degree to the little effort made by
breeders to place them before the outside public.
(2) Like the Shorthorns they are best adapted to locali-
ties rich in production and temperate in character.
II. Relative size.
(1) They are a heavy breed, fully equal to the Galloways
in weight, but are rather larger than the Galloways in frame.
(2) They are possessed of several of the same properties
as the Devons, to whom they bear a som@what close resem-
blance, but they are considerably !arger.
III. Early maturing and grazing qualities.
(1) In maturing they are a little behind some breeds, but
in this respect they are rapidly improving.
(2) As grazers they are nearly, if not quite, equal to the
Herefords.
IV. Feeding qualities and quality of the meat.
(1) They feed well, but in some instances are said to be
a little over-nervous in temperament.
(2) The quality of the meat is very good, thotet some
individuals are a little overstrong in bone.
SUSSEX CATTLE. 75
V. Milking qualities.
(1) In milking qualities they are measurably deficient,
hence they are not much used in the dairy.
(2) They are usually suckled by their own calves.
VI. Value in crossing and grading.
(1) They have not been greatly used for this purpose in
the United States, hence
(2) But little on these points can be said with definiteness.
VII. Breeding qualities.
(1) These are good, since
(2) They have not been reared quite so artificially as
some breeds.
VIII. Weak points.
(1) They have scarcely been tested enough in this country
to know which these are, but
(2) They will include milking qualities that rank not
high, and in many instances a little slowness in maturing.
IX. Compared with Shorthorns.
(1) They are not nearly equal to Shorthorns in popu-
larity and in milking qualities, and
(2) They are not quite equal to them in all-round
adaptability, in size, in early maturing and feeding qualities
and in value in crossing and grading, but
(3) They are probably something ahead of them in the
marbling of the meat and in breeding qualities.
PRINCIPAL POINTS.
In the absence of an authorized scale of points
the following is submitted:
I. Size—Medium for the breed, inclining
to large.
Il. Head—Medium, though in some instances
it inclines to large.
(1) Forehead, wide.
(2) Nose, medium in size and inclining a little to long.
(3) Muzzle, fairly broad and moist, and nostrils about
average.
(4) Eyes, large, full, clear and of medium calmness.
76 THE STUDY OF BREEDS.
(5) Horns, somewhat long but not coarse, fairly spread-
ing, with a graceful forward curve,in the male and forward
and upward curve with some spread in the female.
III. Neck—Medium in length and cleanly
made, but some animals of the breed have a little
dewlap.
(1) It should widen and deepen as in the Shorthorn, but
_ (2) It is sometimes not quite so well filled in the neck
vein.
IV. Body—Of the parallelogrammic type.
(1) Back, wide and straight throughout, with a flat loin,
nearly as wide at the fore as at the hind end, and each side
lying on a level with the chine.
(2) Withers, moderately wide.
(3) Shoulders, large and smooth.
(4) Breast, wide and projecting well forward, as is also
the brisket.
(5) Crops, full and heart girth good.
(6) Ribs, well sprung, giving a rounded appearance to the
body, and narrow between the last rib and hip bone.
(7) Hooks, broad, with a wide space between and lying
nearly as high as the chine.
(8) Hips, large and straight without, both at the side
and rear.
(9) Thighs, flat on the outside and without incurvature
behind.
(10) Rumps, long and flat and wide at the setting on of
the tail. .
(11) Buttock, wide and straight.
(12) Twist, deep and set low.
(13) Tail, perpendicularly hung.
V. Legs—Medium in length and neither fine
nor coarse in bone.
VI. Skin—Only moderately thick and mel-
low and covered with soft hair.
VII. Color—Usually a solid red, both light
and dark shades being common. pee
(1) These shades sometimes commingle to form a beauti-
ful dapple bay.
(2) A little white is permissible about the udder and a
few white hairs, nearly always single, except on the foretop
and flank, are regarded most favorably.
SUSSEX CATTLE. 77
VIII. General Appearance—Sussex cattle are
smooth and symmetrical and neither massively built
nor of the pony order.
IX. _Compared with Shorthorns.
(1) The Sussex breed are not so large, something less
in width and a little longer and stronger in limb.
(2) They have heads slightly stronger and longer, horns
longer and more upturned, are scarcely so well filled in the
neck vein and breast, and are not so wide nor massive though
equally smooth.
(3) In color, they are red only.
LECTURE NOwer
WEST HIGHLAND CATTLE—THEIR ORIGIN AND HIS-
TORY, CHARACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. The West Highland cattle, sometimes called
Kyloes, are no doubt descended from the aboriginal
wild cattle of the country.
II. Although Argyleshire is their central
home, they occupy the whole of the west and middle
Highlands, and the western islands, being found in
the greatest perfection in the larger Hebrides.
(1) One of the oldest herds is that of Poltalloch, founded
in 1795.
(2) In many places to the southward they have displaced
the deer formerly kept in the parks of noblemen.
III. Much attention has been given of late to
the improvement of the breed, and with a success
that is encouraging.
(1) The cows suckling calves are housed for a short time
in winter, and some of the young cattle have sheds provided,
but the principal portion winter in the open air.
(2) A Herd Book has recently been established for the
breed, in Great Britain, largely through the influence of Lord
Dunmore.
IV. West Highland cattle in other countries.
(1) Some have been imported to the United States, more
especially the far West, and some to the Dominion of
Canada, but
(2) As yet they have not obtained an extensive foothold
outside of Great Britain.
78
c
WEST HIGHLAND CATTLE. 79
V. They have a beautiful appearance when in
finest bloom, which is during the last three months
of the year, owing
(1) To the sturdy character of the frame.
(2) To the wild piercing glance of the eye, and
(3) To the long shaggy coat which grows so abundantly,
especially about the head and neck.
LEADING CHARACTERISTICS.
I. Popularity.
(1) West Highland cattle have as yet but little popularity
outside of Great Britain, since
(2) They have been but little exported to other countries.
II. Adaptability.
(1) Their incomparable hardihood and their fine grazing
qualities adapt them to. mountainous conditions, cold and
bleak, where many other breeds could not subsist.
(2) There should be a place for them on the mountain
pastures of both the eastern and western states.
III. Relative size.
(1) They are considerably the smallest of the distinctive
beef breeds, but
(2) They weigh well in proportion to their size, owing to
their sturdiness of build.
IV. Early maturing qualities.
(1) They are not good, owing to the conditions to which
they are subjected, but
(2) Under improved conditions of environment these
would also improve.
V. Grazing qualities.
(1) These are of a high order, as they are contented with
the coarsest fare, and ultimately get fat where more tender
breeds could scarcely exist.
(2) They are well capable of enduring both damp and
cold, and
(3) Their staying powers are almost without limit, hence
they can travel far in gathering food.
(4) In winter they frequently eat heather and furze, and
when taken south they fatten on pastures from which the best
portions have been eaten.
splay purlysipy ysamM edd, “yf “SIY (0g)
WEST HIGHLAND CATTLE. 81
(5) They are generally finished on low land, and for this
purpose they are in high favor in Scotland and England.
VI. Feeding qualities.
(1) These are only medium, as they mature so slowly, and
(2) Owing to their natural wildness, they take some time
to become accustomed to confinement.
VII. Quality of meat.
(1) The meat is well laid on, is of the finest quality, and
commands the highest price in the English markets.
(2) The proportion of the dressed meat to the live weight
is also large.
VIL. Milking qualities.
(1) These are not good, since they are subjected to con-
ditions unfavorable to milk production, but
(2) The quality of the milk is excellent.
IX. Value in crossing and grading.
(1) For either use there would seem to be no place for
West Highland cattle, since
(2) Decreased hardihood in the progeny would make
them less well adapted to mountain pastures, and want of size
would make them less valuable than other breeds on lowland
pastures, but
(3) When crossed upon by the Galloways, the progeny
are excellent where the food conditions can be improved.
X. Breeding qualities.
(1) These are of the best, since
(2) Their environment is favorable to such breeding.
XI. Weak points.
(1) For cold, bleak conditions they seem to be completely
furnished. but
(2) Want of size, scant milk production and shyness of
disposition will hinder them from supplanting the large and
more completely domesticated breeds.
XII. Compared with Shorthorns.
(1) They are considerably behind Shorthorns in popu-
larity, general adaptability, size, maturing, feeding and milk-
ing qualities, and for crossing and grading, but
(2) They are considerably ahead of them in hardihood,
grazing and breeding qualities and in the marbling of the meat.
82 THE STUDY OF BREEDS.
PRINCIPAL POINTS.
In the absence of an authorized scale of points,
the following is submitted:
I. Size—Medium, but it will naturally adjust
itself to the attendant conditions of environment. ©
II. Head—The head is short and well pro-
portioned, and has a profusion of long, shaggy and
curly hair coming down below the eyes.
(1) Forehead, broad and jawbones to correspond.
(2) Eyes, prominent and possessed of a quick piercing
glance.
(3) Nose, slightly turned up at the point.
(4) Horns, long, wide apart, curved and pointed and
tipped with black.
(a) They should come out level with the head, and
(b) They should then incline forward and upward with
a peculiar back set curve and wide sweep.
Ill. Neck—-The neck should be medium in
length and strong.
(1) It should be without dewlap, but oftentimes is not.
(2) On the crest of the bulls there is a mane of coarser
hair.
IV. Body—The body is strong, deep, thick,
muscular and compact.
(1) Back, straight, wide and well rounded from the
shoulders backward.
(2) Shoulders, thick and immensely filled out downwards,
from the point to the lower extremity of the forearm.
(3) Chest, wide and deep with much breadth between
the forelegs.
(4) Ribs, well developed and fairly arched.
(5) Hind quarters, large development, square between
the hip bones and the tail, and also at the buttock.
(6) Thighs, possessed of immense development.
(7) Tail, thick and strong, with a full bunch of hair
hanging down toward the ground.
V. Legs—The legs are short, extremely mus-
cular, are “‘well feathered,” bone thick, broad and |
straight and hoofs strong.
WEST HIGHLAND CATTLE. 83
VI. Skin—Rather thick, but mellow to the
touch.
(1) The hair should be abundant, long, glossy, and pos-
sessed of a graceful wave.
(2) A curl in the hair is a decided fault.
VII. Color—The color varies, some animals
being black, others red, dun, yellow and brindled or
red and black.
(1) Asa rule, the color is black, but fashion now inclines
to yellow or light dun and brindle.
(2) A well marked brindle is said to be the favorite color
for bulls.
VIII. General Appearance—In general ap-
pearance the West Highlander is sturdy and strong,
and when seen on mountain or in timber pastures
and in good condition he is weird, stately, grand.
IX. Compared with Shorthorns.
(1) They are much smaller, but sturdier, and more
low set.
(2) The head is shorter, the horns much larger, and the
eye livelier.
(3) The bones are stronger, and the arm and thigh much
more fully developed, and
(4) They have a more picturesque appearance, owing
largely to the long hair which covers them, more especially
about the head and neck.
ng ulazsjoyy yesidAy = *Zy “BY Cre
THE DAIRY BREEDS
LECTURE -NO. 22.
HOLSTEIN-FRIESIAN CATTLE—THEIR ORIGIN AND
HISTORY.
T. But little is known with certainty regarding
the ultimate origin of this breed, but
(1) Judging from the few flashlight statements coming
from a remote past they would seem to have been bred pure
in much of the country eastward from the North sea for fully
2000 years.
(2) History makes it clear that since the Christian era,
if not, indeed, before that time, cattle keeping has been the
chief occcupation of the rural population.
(3) There is some evidence to show that as early as the
ninth century, Holland was famed for its dairy products.
(4) The historian, Motley, referring to this country,
speaks of oxen 2000 pounds in weight, and of the immense
production and exportation of butter and cheese, even in the
seventeenth century.
II. Holland has several breeds or types of cat-
tle. of which the Friesian, or Friesland, are the most
numerous.
(1) The Friesian and North Holland cattle, resembling
each other in all essentials and the progenitors of nearly all
the Holstein-Friesian cattle in the United States, are by many
supposed to have come originally from the duchy of Holstein.
(2) The sub-breeds, Oldenburgers, West Friesian, East
Friesian, Gronnigen and Beemster are all supposed to have
been derived from one parent stem.
(3) The differences are owing in part to differences in
management, but more probably to differences in soil pro-
duction.
85
Typical Holstein Cow
Fig. 13.
(86)
:
.
c
q
J
HOLSTEIN-FRIESIAN CATTLE. 87
III. Offshoots from Holland cattle.
(1) Among these are the Flanders breed of Belgium and
France, the Oldenburg and Brittenburg breeds of Germany,
and the Holmogorian breed of Russia.
(2) Cattle are also numerous in other parts of Europe
which evidently possess the blood of the cattle of Holland in
a greater or less degree.
IV. Importations into Britain.
(1) In the seventeenth and eighteenth centuries more or
less of the blood of Dutch cattle was carried into England
and Scotland and exercised some influence on the milking
qualities of the old Teeswater and Ayrshire breeds.
(2) In England this influence extended northward from
the Humber and over a considerable region.
V. These cattle have for centuries past been
noted for their extraordinary dairy properties.
(1) The effort to further improve them would seem to
have been constant and unceasing.
(2) The unusual succulence and productiveness of the
pastures, which grow largely on reclaimed dyke lands, have
facilitated such improvement.
VI. Care and management in Holland.
(1) They are carefully housed in clean, well lighted and
comfortable stables in winter and are milked in the pastures
from abort May Ist to November Ist. -
(2) When on pasture they are blanketed during inclement
weather.
(3) Only a few of the choicest bulls are kept for breeding
and about 20 per cent of the choicest females.
(4) The calves not reared are usually sold for veal and
the cows for beef, after having produced five or six calves.
VII. Importations into the United States.
(1) The first cattle imported from Holland are supposed
to have reached the Mohawk valley about 1621, and other
sundry importations are thought to have been made subse-
quently by Dutch settlers.
(2) The first importation of which we have any definite
knowledge was made to Cazenovia by the Holland Land
Company in 1795.
(3) The first herd, the blood of which has been kept pure.
was imported by W. W. Chenery of Belmont, Mass., in r86r.
(4) Importations did not become general or frequent
until about 25 years ago.
88 THE STUDY OF BREEDS.
VIII. Registration of Holstein-Friesian cattle.
(1) Nine volumes of the Holstein Herd Book were pub-
lished by the Holstein Breeders’ Association of America, the
first of which appeared in 1872 and the last in 1885.
(2) Four volumes of the Dutch Friesian Herd Book were
published by the Dutch Friesian Herd Book Association of
America, the first of which appeared in 1880 and the last
in 188s.
(3) These two associations were united in 1885 under the
name of the “Holstein-Friesian Association of America.”
(4) Public herd records are also now kept in Ontario,.
Holland, Belgium and Germany.
IX. Advanced registry.
(1) The Flolstein-Friesian Association of America was
the pioneer association in establishing a system of advanced
registry based on structural form and actual performance.
(2) It was established in 1885, and largely through the
efforts of Mr. S. Hoxie of Yorkville, N. Y., who was made
the first superintendent.
(3) No animals are admitted under ihe age of two years.
(4) No bull will be admitted which has not evidenced
superior quality in his progeny and that will not scale eighty
points in the rigid standard set for advanced registry.
(5) A cow must have borne a calf and made certain milk
and butter records required of cows of her form or year.
X. Distribution in the United States.
(1) Holstein-Friesian cattle are kept in every state in
the Union.
(2) They are most numerous in New York, Pennsylvania,
Ohio, Wisconsin, Illinois, Iowa, Massachusetts and Michigan,
and probably in the order named.
XI. Registration in the United States.
(1) Since the consolidation of the associations named
under Note VIII, sixteen volumes of the Holstein-Friesian
Herd Book have been issued.
- (2) Four volumes of the advanced registry were pub-
lished separately, beginning with 1887, but the records com-
mencing with Vol. XII of the Holstein Herd Book are now
bound up with and appear in the several volumes of the same.
(3) There have been recorded in the records of the con-
solidated association, including Vol. XVI, 93,464 animals, of
which 31,533 are males and 61.931 are females.
(4) The American branch association of the North Hol-
land Herd Book has also recorded 396 males and 1125 females.
LECTURE NO. 23.
HOLSTEIN-FRIESIAN CATTLE—THEIR LEADING CHAR-
ACTERISTICS.
I. Popularity.
(1) The Holsteins deservedly rank very high among dairy
cattle in America.
(2) Although they entered the field considerably later,
they are only second to the Jerseys in point of numbers.
II. Adaptability.
(1) The large, capacious frame of the Holstein calls for
environment where the land is level rather than broken, and
rich in forage and grain production.
(2) When these conditions are present they may be kept
with much advantage in providing milk for cities, for cheese
factories and creameries and also for private dairies, in which
the skimmilk can be turned to excellent account.
III. Relative size.
(1) The Holsteins are unquestionably the largest of the
distinctive dairy breeds found in America.
(2) The frame is fully as large as that of the Brown
Swiss and is not much behind that of the Shorthorn.
(3) The average live weight of cows may be put at 1200
pounds, while they vary from 1000 to 1500 pounds.
IV. Milking qualities.
(1) In the production of milk, quantity alone considered,
the Holsteins are without a rival, but
(2) The milk does not average so high in butter fat as
that of some breeds, although to this there are some excep-
tions.
(3) The milk is good for cheese or butter making, and
either fresh or skimmed it is excellent for promoting quick
development in young animals, since it is rich in constituents
that go to form bone, muscle and fibrous tissue.
89°
go THE STUDY OF BREEDS.
V. Early maturing qualities.
(1) Because of their large size they do not mature quite
so quickly as some of the smaller breeds, but
(2) The heifers usually become milk producers at from
twenty-four to thirty months.
VI. Grazing qualities.
(1) These are good, but not of the highest.
(2) The large frame forbids grazing them on lands much
broken, or where they would have to travel far in gathering
food.
(3) Soiling foods can be used with peculiar advantage in
supplementing their summer pastures.
VII. Feeding qualities.
(1) They are of quiet disposition, grow rapidly, make
large relative gains and attain good size when grown for meat
production, but
(2) As they go on toward maturity they frequently lose
in smoothness, although
(3) Up to the age of about eighteen months they should
be capable of producing much meat relatively and of excellent
quality.
(4) It is probably true that much of the discrimination
shown against matured Holstein beef in this country, but not
all of it, is grounded in prejudice.
VIII. Value in crossing and grading.
(1) Holsteins may be crossed upon common animals with
much advantage when the object is to produce large dairy
cows of free milk producing powers.
(2) When the object is to produce dual-purpose cattle
they are not so well adapted to this end as some other
breeds, but
(3) Where large quantities of skimmilk are wanted for
pork production, or where what is termed “baby beef’ is
reared, the Holstein cross-may be eminently in order.
(4) Their marked prepotency is well brought out in the
distinctive color markings which they impart.
IX. Breeding qualities.
(1) As breeders Holsteins stand high among the dairy
breeds, since
(2) In-breeding has been carefully avoided, more espe-
cially in the parent stocks, hence in a great measure their
freedom from disease, but
re
HOLSTEIN-FRIESIAN CATTLE. QI
(3) Under feeding too forced and conditions too artifi-
cial, these good breeding properties will wane.
X. Weak points.
(1) The milk of this excellent milk producing breed does
not average really high in butter fat.
(2) The average handling qualities are not so good as in
some breeds, which would point to a relatively large con-
sumption of food, and
(3) The quality of the matured meat does not rank among
the very best.
LECTURE NO. 24.
HOLSTEIN-FRIESIAN CATTLE—THEIR STANDARD
POINTS.
I. The following scale of points was drawn
up by the Holstein-Friesian Association of America
in 1885:
FOR BULLS.
POINTS
(1) Head—Showing full vigor, elegant in contour . 2
(2) Forehead—Broad between the eyes, dishing . 2
(3) Face—Contour graceful, especially under the
eye, medium in length, broad muzzle . : ee
(4) Ear—Of medium size, fine, covered with soft
hair : : I
(5) Eyes—Moderately large, full and bright
(6) Horns—Medium in size, fine in texture, short,
oval, inclining forward . 2
(7) Neck—Neatly joined to head and shoulders,
nearly free from dewlap, of good length, proud
in bearing». . : ; :
(8) Shoulders—Of medium hight, well rounded
and even over tops . 2 : <
(9) Chest—Low, deep and full . :
(10) Crops—Full and level with shoulders
(11) Chine—Straight, broadly developed and open
(12) Barrel—Well rounded, with large abdomen .
(13) Loins and Hips—Broad, full, long and level
(14) Rump—High, long, broad and level
(15) Thurl—High, with great width
(16) Quarters—Long, straight behind, wide and full
at sides 3 ;
bo U1 hu NWA OL on
17) Flanks—Deep and full ‘
(18) Legs—Short, clean, tapering, with strong. arm,
in position firm. wide apart, feet of medium
size, round, solid, and deep . Mok:
(19) Tail—Reaching to hocks or belovy, large at set-
ting, tapering finely to a full switch . 2
(20) Hair and Handling—Fine, soft and mellow,
skin of moderate thickness, secretions oily and
of a rich brown or yellow color . s : Se
Q2
.
HOLSTEIN-FRIESIAN CATTLE. 93
(21) Mammary Veins—Long, large, branched, with
extensions entering large orifices 10
(22) Rudimentary Teats—Not less than four, heros.
well spread : . Z
(23) Escutcheon—Large and fine eeclonnient 8
Perfection 100
FOR COWS.
POINTS
(1) Head—Decidedly feminine in appearance, com-
paratively long from eyes to base of horns, fine
in contour 2
(2) Forehead—Broad between the eyes, dishing 2
(3) Face—Contour fine, especially under the eyes,
showing facial veins, ete medium, broad
muzzle we
(4) Ears—Of medium : size, ‘fine, “covered with ‘soft
baits. I
(5) Eyes—Moderately full, large and mild 2
(6) Horns—Set moderately narrow at base, fine,
oval, well bent, inclining forward 2
(7) Neck—Fine, nearly free from dewlap, ‘neatly
joined to head and shoulders, top line slightly
curving, of good ire moderately thin, ele-
gant in bearing “ata
(8) Shoulders—Fine and even over tops, lower than
hips, and moderately thick, deep and broad 3
(9) Chest—Low, deep and broad 6
(10) Crops—Full and level with shoulders Ee
(11) Chine—Straight, broadly developed and open . 3
(12) Barrel—Well rounded, with large abdomen 5
(13) Loins and Hips—Broad, full, long and level 5
(14) Rump—High, long, broad and level, with
roomy pelvis. é : : 4
(15) Thurl—High, with areas Pidcs ae
(16) Quarters—Long, straight behind, roomy in ise
twist, wide and full at sides : : 4
(17) Flanks—Fairly deep and full sea
(18) Legs—Short, clean, tapering with strong 2 arm,
in position firm, wide apart; feet of medium
size, round, solid and deep 5
(19) Tail—Reaching to hocks or below, large at set- 4
ting, tapering finely to a full switch Pie Se
(20) Hair and Handling—Fine, soft and ied
skin of moderate thickness, secretions oily and
of a rich brown or yellow color 10
O4 THE STUDY OF BREEDS.
(21) Mammary Veins—Large, long, crooked,
branched with extensions entering large orifices 10
(22) Udder—Capacious, flexible, well developed
both in front and rear, teats well formed, wide
apart, and of convenient size . - 12
(23) Escutcheon—Large and fine development. 2 « te
Perfection . 4 , ; ; : : ee
II. General appearance.
(1) The large parallelogrammic rather than the wedge
shaped frame of the Holstein conveys the idea of much ca-
pacity, and
(2) The long and slender head, neck and limbs, with the
distinctiveness of the black and white markings, convey the
idea of generations of careful breeding.
Ill. Compared with Shorthorns.
(1) Holsteins are usually as large, but not so massive
in frame.
(2) They are something longer and less wide in head and
neck and longer in limb.
(3) They are not so full in the neck vein, brisket and
flank, and are lighter in arm and thigh, but
(4) They have the same squareness of development at
the rear, except that they slant away a little more from the
sacrum, and
_ (5) They have a more accentuated development of milk
veins.
LECTURE NO, 25.
DUTCH BELTED CATTLE—THEIR ORIGIN AND HIS-
TORY, CHARACTERISTICS AND STANDARD POINTS.
I. The Dutch Belted cattle originated in Hol-
land prior to the seventeenth century.
(1) They are the outcome of scientific breeding and selec-
tion carried on through long generations.
(2) From the outset they have been chiefly if not entirely
controlled by the nobility of Holland.
II. Origin of the name.
(1) They are so named from the white belt or band which
encircles the barrel of every animal of the breed.
(2) The original Dutch name is ‘“Lakenfield cattle,” from
“Laken, a shee: to be wound around the body of the animal.”
III. Distribution in other countries.
(1) They are not found in many countries outside of
Holland, owing
(2) To the decimation of the herds by contending armies
and to the disinclination of the owners to part with them.
IV. -Importation into the United States.
(1) The first importation definitely traced was made by
D. H. Haight, Goshen, Orange county, New York, about
1838, but
(2) It is thought that early settlers had brought some
specimens to that county at an earlier date.
(3) Importations have been infrequent, owing to the diffi-
culty in securing the animals.
(4) A large proportion of the best specimens now in the
United States trace to the herds of D. H. Haight, mentioned
in Note (1), J. A. Holbert, Goshen, New York, and J. H.
Knight, Monroe, New York.
V. Organizations.
(1) It is only during recent decades that Dutch Belted
cattle have been registered in Europe or America.
95 °
Typical Dutch Belted Cow
Fig. 14.
(96)
DUTCH BELTED CATTLE. 97
(2) The Dutch Belted Cattle Association was organized
in New York city in 1886.
VI. Distribution in North America.
(1) Dutch Belted cattle are now kept in twenty-six states
cf the Union, in Mexico and in Canada.
(2) They are most numerously kept in New York, Mas-
sachusetts, Pennsylvania and Ohio, and in the order given.
VII. Registration in the United States.
_ (1) Five volumes of the Dutch Belted Herd Book have
been issued.
(2) There have been recorded 1250 animals, of which 367
are males and 883 females.
LEADING CHARACTERISTICS.
_I. Popularity.
(1) Dutch Belted cattle have not as yet come greatly into
favor with the many in Europe or America.
(2) This is probably more the result of circumstances
connected with their origin and distribution than of any want
of inherent excellence. .
If. Adaptability.
(1) Dutch Belted cattle have much the same adaptation
as Holsteins.
(2) They do best in tillable areas where grazing is plenti-
ful and where fodders can be grown in ample supply, as, for
instance, in the Mississinpi basin.
(3) While not delicate, they are not perhaps so well
adapted to withstand rigors of climate as some dairy breeds,
hence their movement in this country has been southward
rather than northward.
Ill. Relative size.
(1) They are somewhat less in size than the average Hol-
stein and are a little ahead of the Ayrshire and Guernsey.
(2) The average weight of the cows has been put at 1000
to 1200 pounds and of the bulls at about 1800 pounds, or a
little more than that.
IV. Milking qualities.
(1) These are excellent, but their utmost capacity in milk
production does not appear to have been heretofore tested, as
in the case of the Holsteins.
(2) The average in milk production, however, would
probably be very similar. as also the character of the milk and
the uses to which it is adapted (see Page 8g).
rf
98 THE STUDY OF BREEDS.
V. Early maturing qualities.
(1) They are average in this respect.
(2) Like the Holsteins they come into milk at from
twenty-four to thirty months, but continue to develop for at
least two years subsequently.
VI. Grazing qualities.
(1) These are much the same as with the Holsteins, that
is to say, they need good grazing lands rich in production and
that do not involve climbing on the part of the animals grazing
them.
(2) Their grazing properties do not appear to have been
much tested in northerly latitudes and in exposed situations.
VII. Feeding qualities.
(1) As in the case of the Holstein they feed well up to
the age of one to two years and they grow quickly.
(2) Up to the age mentioned, the killing qualities are
good, but not so good relatively, subsequently, owing to more
accentuated development in the dairy form.
VIII. Value in crossing and grading.
(1) Their marked prepotency is shown in the reproduc-
tion of the band or belt around the body when they are crossed
upon common animals.
(2) Such crosses should prove beneficial where the chief
object sought is improvement in dairy qualities.
IX. Breeding qualities.
(1) These are average, but not probably of the highest
type, although
(2) When properly managed they are sufficiently repro-
ductive.
X. Weak points.
(1) By inheritance they stand on the borderland of undue
refinement, hence
(2) They have probably not the same all-round vigor of
some breeds.
XI. Compared with Holsteins.
(1) They are not as yet so generally popular as the Hol-
steins, nor are they quite equal to them in size or vigor.
(2) In all the other essential characteristics the two breeds
are very similar.
KX Fg
DUTCH BELTED CATTLE, 99
STANDARD POINTS.
I. The following scale of points was adopted
by the Dutch Belted Cattle Association of America:
FOR COWS.
POINTS
(1) Body—Color, black, with a clearly defined con-
tinuous white belt.. The belt to be of medium
width, beginning behind the shoulder and ex-
tending nearly to the hips. ; : : ove
(2) Head—Comparatively long and somewhat dish-
ing; broad between the eyes; poll prominent;
muzzle fine; dark tongue . ‘ ¢ ; ;
(3) Eyes—Black, full and mild; horns long com-
pared with their diameter . ; : : ed
(4) Neck—Fine and moderately thin and should
harmonize in symmetry with the head and
shoulders : ; f : 3 ; ;
(5) Shoulders—Fine at the top, becoming deep and
broad as they extend backward and downward,
with a low chest . : ; ; , : aad
(6) Barrel—Large and deep, with well developed,
abdomen, ribs well rounded and free from 13te 2
(7) Hips—Broad, and chine level with full loing SHG
(8) Rump—High, long and broad. : , ; 6
(9) Hindquarters—Long and deep, rear line in-
curving; tail, long, slim, tapering toa full
switch ; ; ; ‘ ; ‘
(10) Legs—Short, clean, standing well apart :
(11) Udder—Large, well developed front and rear;
teats of convenient size and wide apart ; mam-
mary veins large, long and crooked, entering
large orifices 3 , : ; : ; . 20
) Escutcheon — : b : ; 3 : 2
) Hair—Fine and soft: skin of moderate thick-
ness and of a rich dark or yellow color 3
4) Quiet disposition, and free from fat iy
5) General condition and apparent constitution . 6
& CO
(12
(13
(1
(1
Perfection . : Sees : : : #\ 500
FOR BULLS.
II. For males the scale should be the east as
for females, except that
100 THE STUDY OF BREEDS.
(1) No (11) should be omitted and the bull credited 10
points for size and wide spread, and placing of rudimentary
teats, and
(2) Five points additional should be allowed for develop-
ment of shoulder and five for perfection of belt.
III. General appearance.
(1) Dutch Belted cattle are a handsome breed because of
their symmetry of form, their clean cut head, neck and limbs
and the striking character of their color markings.
IV. Compared with Holsteins.
(1) The all-round development is something less with
Dutch Belted cattle.
(2) They are a little finer at the muzzle and a trifle more
prominent at the poll, the horns are wider spread and more
uniformly tipped upward at the points, they are something
more incurved at the rear and the tendencies to refinement of
form are stronger than with the Holsteins.
(3) There are also the differences in color markings.
¥
= 7 2
LECTURE. NO. 20.
AYRSHIRE CATTLE—THEIR ORIGIN AND HISTORY.
I. The origin of the Ayrshire breed of cattle
is involved in much obscurity, but it is generally sup-
posed that they are made up largely of the blood of
the Holderness, Dutch, Alderney, Kerry and West
Highland breeds, engrafted upon the native stocks
of the country during the eighteenth century.
(1) No particular individuals stand out prominently as
improvers of the breed.
(2) Their chief excellences are supposed to have arisen
from the peculiar circumstances of climate and soil and from
the situation of several of the western counties of Scotland.
(3) Much attention was drawn to the breed toward the
close of the last century by exhibitions gotten up for the pur-
pose of improving it, and
(4) During the first half of the present century, the devel-
opment of the wedge shape and hindquarters was much
improved and the udder was brought to its present beautifully
symmetrical proportions.
II. Ayrshires are so named from the county
of Ayr, where the breed originated, and which is still
its principal center.
(1) They were at one time frequently spoken of as Dun-
lop cattle from a family of that name wno had given consid-
erable attention to breeding them in the eighteenth century.
(2) They now form the only class of dairy stock in the
counties of Ayr, Wigtown, Bute, Argyle, Dumfries, Kirkcud-
bright and Perth. -
(3) They also exist numerously in other counties of
Scotland and in England.
III. Thetr mixed ancestry is indicated in the
following resemblances:
(1) The wide and deep hindquarter points to Shorthorn
blood in the ancestry.
(2) The fine skin to Alderney blood.
IOI
Ing auysiky jendXy “sg
Bly
AYRSHIRE CATTLE. 103
(3) The general outline and high milking qualities are
akin to those of the Holsteins.
(4) Their ability to give milk from sparse pastures points
to Kerry relationship, and
(5) Their natural shyness of disposition with certain horn
and hair resemblances indicate West Highland kinship.
(6) This view of their mixed origin is strengthened by
the numerous instances of atavic transmission found in some
herds.
IV. Distribution in other countries.
(1) They have obtained a fair footing in Finland, pure or
crossed on native stocks, and are numerous in Sweden and
Norway.
(2) In New Zealand they stand next to the Devons in
point of numbers.
(3) They have also ‘been introduced into various other
countries, including Japan, and in all of these they are dis-
tinguished for their dairy qualities.
V. Importations to the United States and
Canada.
(1) Ayrshires were brought into Canada by Scotch settlers
early in the century, and during the past two or three decades
importations into that country from Scotland have been
frequent.
(2) The first importation into the United States is thought
to have been that made by Henry W. Hills of Windsor, Ct.,
in 1822.
(3) Recent importations into the United States have been
less frequent than into Canada, hence the closer resemblance
now observable between Scotch and Canadian Ayrshires.
VI. Ayrshire Breeders’ Associations.
(1) The American Ayrshire Breeders’ Association was
established on its present basis in 1875, although the breeders
had done organized work since 1859 in conjunction with ‘‘The
Association of Breeders of Thoroughbred Neat Stock.”
(2) The Ayrshire Importers’ and Breeders’ Association
of Canada was established in 1870, and merged into the
Dominion Ayrshire Breeders’ Association in 1808.
(3) The Dominion Ayrshire Breeders’ Association was
established in 1880.
VII. Distribution in the United States and
Canada.
_ (1) Ayrshires are more numerous in Ontario and Quebec,
in the order named, than in any of the states of the Union.
104 THE STUDY OF BREEDS.
(2) In the United States they are most numerous in New
York, Massachusetts, Vermont and New Hampshire in the
order named.
(3) They are kept in considerable numbers in the eastern
states and to some extent in the states of the south which
border on the Atlantic.
(4) But few Ayrshires are found west of the Mississippi
river.
VIII. Registration in the United States and
Canada.
(1) Twelve volumes of the American Ayrshire Record
have been issued of the new series, or sixteen volumes in all.
(2) In the Canadian Records 22,152 animals have been
recorded.
(3) In the American Ayrshire Records 22,061 animals
have been recorded, of which 6798 are males and 15,263
females.
Vfsp+%
SB aA FE
Eke SIE
Fi,
AAA=ZE
hae
AA
ral 2 ; 16
(8) Legs—Short . ; 2
(9) Tail—Fine, reaching the ‘hocks, with good switch I
(10) Hide—Mellow, inside of ears yellow : : : 5
(11) Fore Udder—Full in form and not fleshy ‘ PN 4
(12) Hind Udder—Full in form and well up behind . II
(13) Teats—Rather large, wide apart and squarely
placed : , : : : -
(14) Milk Veins—Prominent . . : ; J s 5
(15) Disposition—Quiet . ;
(16) General Appearance and Apparent ‘Constitution 10
Perfection : . 408
(17) In judging heifers, ‘omit Nos. ti ‘12 and 14.
FOR BULLS.
(18) The same scale of points shall be used in judging bulls,
omitting Nos. I1, 12 and 14, and making due allowance
for masculinity; but when bulls are exhibited with
their progeny in a separate class, add 30 counts for
progeny.
II. Additional particulars submitted, though
net given in the above scale:
130
j ERSEY. CATTLE: ESI
(1) The head should incline to long from the eye to the
muzzle.
(2) Muzzle, black in color and encircled with a band of a
light color.
(3) Eyes, intelligent, liquid and rimmed with black above
and below.
~ (4) Horns, tipped with black.
(5) Ears, inclining to small and well fringed with hair
and possessed of considerable erection and movement.
(6) Withers, fine and inclined to rise.
(7) Back, frequently swayed, more or less, the spinal
column prominent at the chine and open spaced, the pelvic
arch somewhat elevated, and the crupper prominent with a
downward slope toward the outer hips.
(8) The junction of the neck is somewhat abrupt.
(9) Breast, wide in lower front, but not full, and brisket
V-shaped.
(10) Chest, wide through the heart. but frequently it is not.
(11) Forearm, long but not full.
(12) Thighs, long, lean and incurved.
(13) Escutcheon, well developed.
(14) Udder, thinly haired and the veins covering it well
defined.
(15) Milk veins, long, tortuous, branched, and_ they
should enter the body through two or more large milk wells.
(16) Limbs, inclining to fine and placed well apart in front
and behind.
(17) Skin, inclining to thin and distinctively yellow at the
armpits and around the udder.
(18) Hair, abundant, sleek and fine.
(19) The appearance when in milk should be spare.
(20) The color may include gray fawn and white, yellow
fawn and white, silver gray dun, cream-colored fawn and light
silver and dark steel gray, solid colors with black points being
formerly much in favor.
III. Bulls contrasted with cows.
(1) The head of the former is stronger, wider relatively,
and shorter, and the horns are shorter, stronger and more
upturned.
(2) The neck is thicker and is arched.
(3) The relative development of ihe forequarters is
greater, more particularly at the withers, breast and through
the heart.
(4) The barrel is relatively shorter, the hide thicker and
the limbs stronger.
IV. General Appearance —In general outline
the Jersey has a beautiful, deer-like form, a large
1g2 THE STUDY OF BREEDS.
body supported by fine, clean limbs, a small head,
small and cr umpled horns, large, lustrous and liquid
eyes, and, when in milk, a decided inclination to
spareness in frame.
V. Compared with Holsteins.
(1) The Jerseys are much smaller, more refined, shorter
in limb, more distinctively wedge-shaped, and as a rule not so
straight in outline.
(2) They are not so long in the head and neck, are higher
and narrower at the withers and pelvic arch and frequently
have more of a downward sway in the back and droop toward
the tailhead.
(3) They are less wide in the breast and chest, less wide
and straight in the hips, thinner and more incurved in the
thighs and smaller in the teats, and
(4) There are the differences in color.
VI. Compared with Ayrshires.
(1) The Ayrshires are not so refined in form and limb.
are more plain in appearance, particularly about the head and
neck, and are more than 100 pounds heavier in average weight.
(2) The head is a little stronger and not quite so much
dished, the poll is wider and the horns are a little stronger and
are upturned more or less, whereas in the Jersey they are
crumpled.
(3) The back is straighter, the chest wider through the
heart, the coupling a little shorter relatively, the hindquarter
has more of relative development, being more straight above
at the sides and at the rear, the teats are a little smaller and
the legs are probably relatively shorter.
(4) They are more sprightly and active of movement, and
(5) There are the differences in color.
VII. Compared with Guernseys.
(1) The Guernseys are less clean cut and less handsome
than the Jerseys, some coarser in the bone and larger in
every wav.
(2) They are something plainer in the head, less crumpled
in the horn, deeper in the neck, a little wider at the withers,
something wider through the heart, a little heavier in the hip,
even more prominent at the angular points, a little longer in
average length of limb and richer in the color of the skin.
(4) The formation of udder and average size of teat ‘are
even more perfect than in the Jersey.
(5) In other respects they are very similar, save in the
color markings.
LECTURE NO. 35.
FRENCH CANADIAN CATTLE—THEIR ORIGIN AND
HISTORY, CHARACTERISTICS AND
STANDARD POINTS.
I. The French Canadian cattle are doubtless
descended from the cattle of Brittany and Nor-
mandy.
(1) The early settlers of Quebec came largely from these
provinces of France, and doubtless brought with them the
stocks of cattle bred there.
(2) They were found in the new French colony as early
as 1620.
II. Subsequently to 1620 the additional colo-
nists who from time to time arrived from north-
western France, added, by sundry importations, to
the cattle previously introduced.
(1) These early importations were the only source from
which French Canadian cattle derived their characteristics.
(2) No other cattle were introduced into the colony prior
to 1776.
III. It is more than probable that the ancestry
of French Canadian cattle is identical with that of
the Channel island breeds.
A
(1) So close is the resemblance that it would not be easy
to distinguish a French Canadian cow from a dark-colored
Jersey.
(2) Their essential characteristics other than those which
relate to form are very similar.
IV. Introduction of the English breeds.
(1) Subsequent to 1776, cattle of English origin were
introduced to a somewhat limited extent, but
go
.
MO) UrIpeuery Youasy jeidAL ‘IZ “BIJ (F£1)
FRENCH CANADIAN CATTLE. 135
(2) Their introduction has been chiefly confined to the
neighborhood of cities and to the limited rural districts occu-
pied by Anglo-Saxon settlers.
(3) Their blood has been mingled only to a limited extent
with that of the French Canadian cattle, hence
(4) Many of the latter have been bred pure in Quebec
for more than 250 years.
V. The effects of environment.
(1) The long and cold winters of Quebec and the expo-
sure to which these cattle have been subjected have begotten
ir. them a hardihood that is simply unrivalled in dairy cattle.
(2) The coarse fare upon which they have been fed dur-
ing much of the year has made them content with such food
in the absence of meal, and
(3) The continuous handling to which they have been
subjected has made them exceedingly docile.
VI. Registration of foundation animals.
(1) The rules relating to the registration of foundation
animals were first established by the Quebec legislature.
(2) Before these foundation animals could be admitted
to registry, they must be correct in form and of undoubted
purity in descent.
(3) The foundation herd book was kept open until the
end of 1896, that is to say, for a period of ten years.
VII. Organization.
(1) The French Canadian Cattle Breeders’ Association
was organized in 1895, chiefly through the efforts of Dr. J. A.
Couture, D. V. S., who was elected ‘‘perpetual secretary” of
the same.
(2) In September, 1895, the registration of French Cana-
dian cattle was placed under the care of the said association.
VIII. Distribution in Canada and the United
States.
(1) The French Canadian cattle are the prevailing breed
in nearly all the counties of Quebec.
(2) They are most numerously kent in the pedigreed form
in the counties of Berthicr, Joliette, Drummond, Kamouraska
and L’Islet.
(3) A number of herds are also found in the state of
New York.
IX. Registration in Quebec.
130 THE STUDY OF BREEDS
(1) Up to the end of 1899 there were recorded in the
Foundation Herd Book, 922 bulls and 5,307 cows.
(2) The whole number of animals now on record is 6,966.
LEADING CHARACTERISTICS.
I. Popularity.
(1) The popularity of French Canadian cattle is almost
entirely confined to Quebec province and portions of states
and provinces bordering on the same, but
(2) Now that they are being systematically improved,
these robust little money makers will doubtless become favor-
ites in other states and provinces.
Il. Adaptability.
(1) Because of their inherent ruggedness they are
adapted to climates where the winters are long and stern, as
in Quebec, the maritime provinces of Canada, the New Eng-
land states and the highlands of t*e northern Alleghenies.
(2) Because of their lightness of form they are eminently
adapted to rugged pastures where much traveling must be
done when grazing, and
(3) Because of their excellent milking and easy keeping
qualities, they are unexcelled for dairy uses on lands that
respond tardily to the efforts of the husbandman.
III. Relative size.
(1) French Canadian cattle are the smallest of the dairy
breeds in America unless it be the Kerry.
(2) The cows weigh on an average 700 pounds.
IV. Milking qualities.
(1) They do not give so large a flow of milk as some
breeds, but they milk with great persistence, and aggregate
large yields in proportion to their size.
(2) When well supplied with food they should give from
5,000 to 6.000 pounds of milk a year.
(3) The milk is said to test on an average from 4 to 5 1-2
per cent, and
(4) They have much power relatively to produce milk on
fodder supplemented by only a small addition of grain or even
in its absence.
V. Early maturing qualities.
(1) These are not marked, but
(2) With more generous feeding they will improve.
(3) Even now heifers frequently come into milk at the
age of thirty months and sometimes earlier.
FRENCH CANADIAN CATTLE. 137
VI. Grazing qualities.
(1) These are of the very highest order.
(2) They will gather food and give fair supplies of milk
where the large breeds and the small and less robust breeds
would completely fail.
VII. Feeding qualities.
(1) They give an excellent return in milk for food con-
sumed, but
(2) They do not excel for meat production, since the
dairy form is quite pronounced.
(3) The calves, however, may be turned into profitable
meat at an early age.
VIII. Value in crossing and grading.
(1) The experience in crossing French Canadian cattle
upon other breeds or grades has not been extensive, but
(2) When improved milking qualities combined with
hardihood are desired, they may be crossed with advantage on
unimproved stock.
IX. Breeding qualities.
(1) These are of a very high order.
(2) The unpampered conditions to which they have been
subjected for generations and the exercise which they
must needs take in gathering food have proved eminently
favorable to reproduction.
X. Weak points.
(1) The chief of these are their small size for some con-
ditions, and a little slowness in maturing, but
(2) With improved conditions as to feed and environ-
ment they would doubtless soon improve in size and maturing
qualities.
XI. Compared with Holsteins.
(1) The French Canadian cattle are much less well
known, very much less in size, mature more slowly and give
a less quantity of milk, but
(2) They are more rugged, are better grazers, easier
feeders and give richer milk.
STANDARD POINTS.
I. The following is the scale of points adopted
by the French Canadian Cattle Breeders’ Associa-
tion:
(1) Head—Short; forehead wide; horns generally turned
inward and sometimes a little upward, white in color with
138 THE STUDY OF BREEDS.
black tips; muzzle surrounded with a gray or yellowish circle;
ears neither very small nor very long, the inside of which is
orange color and covered with thin, short hair.
(2) Neck—Thin.
(3) Back—Almost straight.
(4) Chest—Deep and almost in a line with the belly.
(5) Belly—Not bulky and forming a continuous line with
the ribs and hips.
f (6) Loins—Very broad.
(7) Rump—Broad and long.
(8) Barrel—Round, broad and deep at the flank.
(9) Tai—Thin, long, reaching very often to the fetlock.
(10) Legs—Short, fine and straight.
(11) Skin—Thin and mellow and covered with an abun-
dance of hair.
(12) Color for Females—Solid black, black with a yellow
stripe on the back and around the muzzle, brown with black
points, brown brindle.
(13) Color for Males—Black, with or without the yellow
stripes in order to get the color uniformly black within as
short a time as possible.
II. The following additional points are sub-
mitted :
1) Head, fine and well dished.
2) Neck, joining the shoulders abruptly.
3) Withers, inclining to fine.
4) Spine, sharp and well defined.
5) Shoulders, coming near in the upward slope.
6) Chest, wide through the heart.
7) Brisket, V-shaped.
8) Barrel, capacious.
Q) Ribs, distinct and open spaced.
0) Twist, open.
(11) Udder, large and well quartered.
(12) Milk veins, well defined and well forward and more
or less branched.
Ill. General Appearance—French Canadian
cattle are small in size and limb, relatively capacious
in body, and inclining to spareness in form.
IV. Compared with Holsteins.
(1) French Canadian cattle are not much more than half
as large, are shorter in limb, less square in quarter and more
spare in development.
(2) They are more abrupt at the angular points, and
(3) There are the differences in color.
LECTURE NO. 36.
KERRY CATTLE—THEIR ORIGIN AND HISTORY,
CHARACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. The Kerty is the only purely native breed
of cattle in Ireland that is possessed of much merit.
(1) From time immemorial they have been bred pure, but
only in an aimless way until within a comparatively recent
period.
(2) In size, shape and color they bear a close resemblance
to the native cattle of Brittany.
Il. Kerry cattle are so named from the county
of Kerry, and until a comparatively recent period
they were confined chiefly to the southwestern coun-
ties of Ireland.
(1) The unartificial conditions which surrounded them
for centuries have made them the hardiest of the British dairy
breeds.
(2) They have frequently been called the “poor man’s
cow’ from the great service they have rendered to the cottager
in rural districts.
(3) The extent to which they have been kept for this pur-
pose measurably accounts for their characteristic docility.
Ill. Improvement of the breed.
(1) This was late in commencing, but has been rapid dur-
ing recent years.
(2) Both in England and Ireland noblemen have zealously
engaged in the work.
IV. Exportation of Kerries.
(1) Details with reference to this work are meager, but
(2) From their original home they have been introduced
into many of the counties of Ireland.
(3) They are also numerously kept in several of the
southwest counties of England, and
139
Moy Auay yesdky "77 ‘S14 (br)
KERRY CATTLE. 141
(4) They have been exported to the United States and
Canada, though as yet only in very limited numbers.
V. The Dexter cattle.
(1) The Dexter is a variety of cattle, the outcome of a
cross between the Kerry and Devon breeds, according to some
authorities, and of selection, according to others.
(2) Opinions differ as to the origin of the name.
(3) As distinguished from the Kerry they have a rounder
and plumper body, shorter and rather thicker legs, a heavier
and stronger head, and larger, straighter and coarser: horns,
and are better for beef, though not so good for milk, but
(4) These distinctions are being quickly obliterated
through the indiscriminate blending of the two types.
LEADING CHARACTERISTICS.
I. Popularity.
(1) The popularity of Kerries can scarcely be said to have
been tested in the United States, owing to the very limited
numbers yet introduced.
(2) In Ireland they are the most popular breed of dairy
cattle, and in some parts of England they are meeting with no
little favor.
If. Adaptability.
(1) Kerry cattle have special adaptation to conditions
where the pastures are much broken and not abundant, thus
involving much traveling in seeking food.
(2) They should be admirably suited for the dairy in
semi-mountainous areas in the United States, where hardihood
and staying qualities are an important consideration.
Ill. Relative size.
(1) They are quite the smallest of the dairy breeds as yet
imported into this country.
(2) In many instances the hight does not exceed .forty
inches, and the average weight of matured cows is not more
than 600 to 700 pounds.
IV. Milking qualities.
(1) The ability of this little creature to give milk under
adverse climatic and pasture conditions is simply surprising.
(2) The quality of the milk is also rich, being not far
behind that from Guernseys or Jerseys in butter fat, and the
quantity is large for the size of the animal.
142 THE STUDY OF BREEDS.
V. Early maturity.
(1) These cattle are slower in maturing than any of the
dairy breeds yet introduced into the United States, owing
(2) To the unameliorated conditions under which they
were kept in former years.
VI. Grazing qualities.
(1) These are of the very highest order because of their
natural activity and hardihood.
(2) Kerries will prove profitable under conditions where
nearly all dairy breeds would fail.
VII. Feeding qualities.
(1) High feeding qualities are claimed for Kerries by
some British writers, but probably on insufficient grounds,
although
(2) Kerry cows will fatten quickly when dry.
VIII. Value in crossing and grading.
(1) Their highest value in crossing and grading in this
country would probably be found in mating Kerry sires with
common animals kept in semi-mountainous regiens, with a
view to improving their milking qualities.
(2) On good grazing lands it would seem wise to main-
tain larger breeds.
IX. Breeding qualities.
(1) These are of the first order, owing
(2) To the unartificial nature of the conditions of their
environment.
X. Weak points.
(1) The chief of these are their small size and slowness
in maturing, but
(2) In both respects they are being improved.
XI. Compared with the Jerseys.
(1) They are not to be compared to the Jerseys in the
general estimate of the public, in general adaptation or in the
field that lies before them for crossing and grading, and they
are not equal to them in size or maturing qualities, though
nearly equal in the quantity of the milk produced, but
(2) They are far ahead of Jerseys in vigor of constitution,
in ability to “rough it” under adverse conditions, and they are
something ahead in easy keeping and in feeding qualities and
in the ability to breed with unfailing regularity.
KERRY CATTLE. 143
PRINCIPAL POINTS.
In the absence of an authorized scale of points
in the United States the following is submitted:
I. Size—This should be regulated to a con-
siderable degree by the nature of the environment.
II. General Outline—The body is essentially
dairy in form, though not of the most pronounced
type.
III. MHead—Small, inclining to fine, tapering
and well balanced in the different parts.
) Forehead, wide.
) Nose, fine and inclining to long.
) Muzzle, fine.
) Nostrils, placed high and somewhat open.
) Cheeks, lean.
) Eyes, mild, full and lively.
) Horns, rather thick at base, but gently tapering, with
black tips, and coming gracefully forward and upward with
considerabl2 erection.
(8) Ears, small and fine and rather lively in movement.
IV. Neck—Straight, fine, inclining to deep,
with medium abruptness at the neck vein.
V. Back—Straight from withers to tailhead.
(1) It is not wide at the withers, and is but moderately
prominent at the chine, and
(2) It slopes down considerably away from the.sacrum.
VI. Forequarters—A little less in develop-
ment proportionately than the hindquarters.
(1) Shoulders, smooth and relatively deep, but not broad.
(2) Chest, wide.
(3) Breast, fairly deep and broad, but not full.
(4) Brisket, V-shaped.
(5) Forearm, inclining to full.
VII. Barrel—Capacious and deep, inclining
to round more than to flat.
(1) Ribs, of medium spring and distinct when the cows
are in milk.
(2) Crops, medium in fullness.
T44 THE STUDY OF BREEDS.
(3) Fore flank, full.
(4) Hind flank, not thick.
(5) Heart girth, good for the size of the animal and aan
equal with the flank girth.
(6) Underline, a little depressed.
VII. Hindquarters—Deep and of medium
development.
(1) Hips, straight on the side.
(2) Thighs, inclining to light.
(3) Buttocks, a little incurved.
(4) Pin bones, of but medium distance apart.
(5) Twist, open and placed somewhat high.
(6) Tail, long and fine.
IX. Udder—Between oblong and rounded in
shape, capacious and evenly quartered, with teats of
good size and placed well apart.
X. Milk Veins—Large and long; very promi-
nent for so small an animal, branched.
XI. Skin—Fine, soft, unctuous and of a fine
orange tint clearly visible at the muzzle, eyes and
ears.
XII. Legs—Short, not coarse, and clean.
r Sake
rich black with, in some instances, a ridge of white
along the back and a white streak under the belly,
but some are black, brown, black and white and
brown and white.
XIV. General Appearance—-Tne Kerry is a
neat little creature, almost if not quite as handsome
as the Jersey, and she carries in her appearance that
too infrequent combination of docility and sprightli-
ness of movement.
XV. Compared with the Jersey.
(1) The Kerry is considerably smaller and is less promi-
nent at the angles.
(2) She has a finer muzzle, stronger and more upturned
horns, a straighter back and a slightly heavier frame for her
size, and
(3) There are the differences in color.
fet DUAL-PURPOSE BREEDS
LECTURE NO. 37.
POLLED DURHAM- CATTLE—THEIR ORIGIN AND HIS-
TORY, CHARACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. Polled Durhams originated in the United
States, and more particularly in the state of Ohio.
(1) The development of this breed has all been accom-
plished within the last two or three decades, and
(2) It has been done by several breeders who for a time
worked independently of one another, though essentially on
the same lines.
(3) The efforts of Dr. W. W. Crane of Tippecanoe City,
O., to popularize the breed have been abundant and unceasing.
II. The Polled Durhams have come from two
different sources of ancestry.
(1) One branch has been established through the crossing
of pure Shorthorn males upon selected common muley cows.
(2) The other is pure Shorthorn but hornless.
III. The following details relate to the estab-
lishment of the Polled Durhams upon a muley
foundation:
(1) Good common muley cows were selected, of large
form and good milking qualities.
(2) These were crossed by pure Shorthorn bulls, red in
color.
(3) The female progeny only were reared for a time, and
of these only such as were hornless.
(4) When possessed of 75 per cent of Shorthorn blood,
and hornless, they were considered eligible for entry in the
record, but the standard has been raised at certain times, as
stated below.
IO 145
146 THE STUDY OF BREEDS.
IV. The following details relate to the estab-
lishment of the Polled Durhams upon a pure Short-
horn foundation.
(1) Recorded Shorthorn bulls that had never possessed
horns were secured by different breeders, and these were bred
to pure Shorthorn cows.
(2) Only such of the progeny were kept to breed from
as were hornless.
V. The American Polled Durham Breeders’
Association was organized in Chicago in 1889.
; (1) Eight persons took the initiative in the work, all of
whom had been engaged for some time previously in establish-
ing the breed.
(2) The membership at the end of 1893 numbered forty,
and included residents of several states.
VI. The following are the requirements for
registration in the American Herd Book of Polled
Durham cattle.
(1) Animals for registry must be at least one year old.
(2) They must be hornless.
(3) They must have the color and markings characteristic
of the Shorthorn.
(4) They must not have less than 87 1-2 per cent of Short-
horn blood after 1893, 93 3-4 per cent after 1896, and 96 7-8
per cent after 1899, and the requisites previously mentioned.
(5) The produce of animals already on record will be
recorded, provided they conform to the requirements men-
tioned in I, 2 and 3, also
(6) The produce of any bull in the Polled Durham Herd
Book, with the same requirements, and
(7) The produce of any cow in the Polled Durham reg-
istry, when by a bull recorded in the American Shorthorn Herd
Book, and possessed of the same requirements.
VII. The leading Fair Associations were slow
to give recognition to Polled Durham cattle in their
prize lists, but
(1) At the World’s Fair in Chicago in 1893, a full list
of premiums was offered for Polled Durhams.
(2) The grand sweepstakes prize at the same fair open
to all “general purpose” cattle, was won by the Polled
Durhams,
‘ POLLED DURHAM CATTLE. 147
VIII. The future of Polled Durhams.
(1) There would seem to be a bright future before this
breed in the United States and also in certain other countries
possessed of the requisite adaptation, since
(2) They meet the growing demand for cattle with all the
essential characteristics of Shorthorns, and yet without horns.
(3) They are rich in the blood of several of the best
strains of English and Scotch Shorthorns, and many of them
eats in addition the renovating influence of muley foundation
blood.
IX. Distribution in the United States.
(1) Polled Durhams have been recorded from about
twenty different states.
(2) The leading centers of distribution are Indiana, Illi-
nois, Ohio, Texas, Michigan, Pennsylvania, Kentucky, Tennes-
see, Missouri, Iowa and Wisconsin, and probably in the order
named.
(3) The first exportation of Polled Durhams was made
to Argentina from the herd of J. H. Miller, Peru, Ind., in 1894.
X. Registration of Polled Durhams.
(1) But one volume of the American Polled Durham
Herd Book has yet been issued, and it was published in 1894.
(2) There have been recorded 2100 animals, of which 850
are bulls and 1250 cows.
LEADING CHARACTERISTICS.
I. The characteristics of the Polled Durhams
are essentially the same as those of the Shorthorns
given in Lecture No. 9.
3 (1) They have the same large pvarallelogrammic frames,
an
_ (2) Like the Shorthorns they are adapted to arable locali-
ties rich in food production.
IJ. They differ in the following essentials:
(1) More attention has been given to the development of
their milking qualities, and
(2) They are more free from the weaknesses of some
highly inbred Shorthorn families, as, for instance, shyness in
breeding.
Typical Polled Durham Cow
Fig. 23.
(148)
POLLED DURHAM CATTLE, T49
PRINCIPAL POINTS.
I. No standard scale of points has as yet been
drawn up for this breed, but
(1) These are essentially the same as in the Shorthorn,
(2) They are given in detail in the scale submitted for
Shorthorns in Lecture No. to.
II. They differ in the following essentials :
(1) The Polled Durhams are hornless, and
(2) They do not carry the beef form to quite the same
extent as Shorthorns, since more attention has been given to
the development of their milking qualities.
LECTURE NO. 38.
BROWN SWISS CATTLE—THEIR ORIGIN AND HISTORY,
CHARACTERISTICS AND STANDARD POINTS.
ORIGIN AND. HISTORY.
I. Switzerland has two distinct breeds of cat-
tle, and several minor breeds, which are chiefly the
offshoots of these two parent stems.
(1) One of these, the Berner spotted, a large and heavy
breed, is found most numerously in the canton of Berne.
(2) The other, the Brown Schwytzer, originated in the
canton of Schwytz, and it is now kept numerously in many
of the cantons of Switzerland.
(3) Both breeds have been refined by many centuries of
careful treatment and intelligent breeding.
II. The uniformity which characterizes the
Brown Swiss cattle has been brought about by a
long period of careful breeding.
(1) The government gives encouragement to careful
breeding, and the cattle receive the best of care.
* (2) Every animal of the breed exhibited at Paris, in 1878,
was awarded a prize, but
(3) It can scarcely be said that marked uniformity in type
characterizes the breed in the United States.
III. Distribution throughout Europe.
(1) The demand for Brown Swiss cattle in various Euro-
pean countries has been greater than the supply.
(2) They stand high in favor in nearly all countries of
Europe to which they have been exported, but the greatest
demand for them has come from Italy, Germany and Russia.
IV. Exportation to the United States.
(1) The first importation of Brown Swiss cattle was
made into the United States in 1869 by Henry M. Clark of
Belmont, Mass.
3 I5I
152 THE STUDY OF BREEDS.
(2) Since that date many importations have been made,
and more especially since 1882.
V. Organizations.
(1) The interests of the breed are protected by organiza-
tion, both in Switzerland and the United States.
(2) The American Swiss Cattle Breeders’ Association
was formed in 1880.
VI. Distribution in the United States.
(1) Some animals of the breed are found in almost every
state in the Union and there are a considerable nil also
in Mexico.
(2) In the east they are probably most numerous in Con-
necticut; in the middle states, Illinois; and in the west,
Colorado.
VII. Registrations in the United States.
(1) Three volumes of the American Brown Swiss Record
have been issued, the first of which appeared in 1882.
(2) There have been registered 2914 animals, of which
1207 are males and 1707 females.
LEADING CHARACTERISTICS,
I. Popularity.
(1) Brown Swiss cattle are probably the most popilat
cattle in Europe among continental breeds.
(2) They are also steadily coming into favor since their
introduction into the United States and Canada.
(3) This result is unquestionably based on merit, since no
effort has been made to boom them.
II. Adaptability.
(1) Brown Swiss cattle are best adapted to the arate
farm where beef and milk are both sought for.
(2) Their strong, vigorous frames enable them to gather
food with profit where some breeds not so heavy would prove
less profitable.
III. Relative size.
(1) In size they are medium to large.
(a) The weight of the standard cow in Switzerland has
been put at 1200 to 1300 pounds, but
(b) As the size is much affected by altitude, on the higher
elevations the average weights would be considerably less.
BROWN SWISS CATTLE. I5
Cre
IV. Milking qualities.
(1) Notwithstanding the strongly built frames of Brown
Swiss cattle and the size of their hams, their milk-giving
qualities average well.
(2) The milk is good for butter production, for con-
densing and for cheese-making, and it is excellent for calf-
rearing.
(3) Their docility and gentleness, largely the outcome of
kind treatment, still further commend them for the dairy.
VY. Early maturing qualities.
(1) These are but medium.
(2) The breeders have avoided rather than sought undue
precocity.
VI. Grazing qualities.
(1) These are of a high order, as they have been much
grazed in their original home, but
(2) The larger types require richer and more level pas-
tures than the smaller.
VII. Feeding qualities.
(1) The cows fatten readily when dry, and the steers
grow to a good size at an early age when properly fed.
(2) The calves especially make a rapid growth, but
(3) The strength of the bone detracts somewhat from
their feeding value.
VIII. Value in crossing and grading.
(1) Brown Swiss cattle are particularly valuable for
crossing upon common animals more or less debilitated by
~injudicious breeding and over-artificial treatment, with a view
to infusing renovating power.
(2) The cross-bred steers grow with great vigor and at-
tain heavy weights at an early age, but they are not quite so
smooth as the progeny of some of the distinctive beef breeds.
IX. Breeding qualities.
(1) These are excellent.
(2) They are the outcome of inheritance, of sensible man-
agement and of well balanced milking qualities.
(2) They do not breed quite so young as some breeds, but
they continue to produce to a ripe old age.
X. Weak points.
154 THE STUDY OF. BREEDS.
(1) They would seem to have more of bone than is neces-
sary, and they are somewhat rough at the shoulder points and
sacrum.
(2) They are also less uniform in type than could be
desired.
XI. Compared with Shorthorns.
(1) Shorthorns are much better known in the United
States, are larger and smoother in frame, mature a little earlier
and produce a more valuable carcass of beef.
(2) The Brown Swiss are more uniformly good milkers,
are ahead in average ruggedness and have something of a lead
over the Shorthorns in grazing and breeding qualities.
STANDARD POINTS.
I. The following scale of points was drawn up
by the Brown Swiss Cattle Association in America:
POINTS
) Head—Medium size and rather long . Po
) Face—Dished, broad between the eyes and nar-
row between the horns . P ; 2
) Ears—Of a deep orange color within . : ae
) Nose—Black, square, and with the mouth sur-
rounded by a light, meal colored band, tongue
blaek. >. : : : :
(5) Eyes—Full and placid ‘ ;
(6) Horns—Rather short, flattish and regularly set
with black tips
(7) Neck—Straight, rather long and not too ‘heavy
at shoulders . ‘
(8) Chest—Broad and deep ,
(9) Back—Level to the setting on of tail and broad
across the loin: : ;
(10) Barrel-hooped—Broad and deep at flank .
(11) Hips—Wide apart, rump long and broad
(12) Thighs—Wide, with heavy quarters
(13) Legs—Short and straight with good hoofs .
(14) Tail—Slender, pliable, not too long, with 1 Shae
switch . :
(15) Hide—Thin ‘and movable. ;
(16) Color—Shades from dark brown to light brown
and at some seasons of the year gray; slight
splashes of white near udder not objectionable;
light stripe along back. 6
(17) Hair Between H orns—Light, not reddish. ( No points. )
(18) Fore Udder—Full in form and carried far for-_
ward on the abdomen . ‘ ‘ : ‘ . 10
Loan)
wt HHA DO HHP MN
BROWN SWISS CATTLE. 155
(19) Hind Udder—Not too deeply hung, full in form
and well up behind . 10
(20) Teats—Rather large, set well apart and | hanging
straight down : Dep
(21) Milk Veins—Prominent . 4
(22) Escutcheon—High and broad and full in thighs BE.
(23) ED DSC Aoi and good-natured 4
Perfection 100
(24) In judging bulls and heifers omit Nos. 18, 19
and 20, and for color they should be dark brown.
II. Additional particulars submitted though
not given in the above scale of points:
(1) Poll, in many instances broad and always fringed with
long and abundant hair.
(2) Horns, fair amount of outward and upward curve.
C3) Dewlap, usually present more or less.
(4) Breast, of medium fullness.
(5) Brisket, wide but inclining to the V shape.
(6) Withers, possessed of medium width.
(7) Back, usually prominent at the sacrum and tailhead
and slanting away somewhat from sacrum downward toward
outside of hips.
(8) Tailhead, often strong.
(9) Hide, thicker than in some breeds.
III. General Appearance—They are some-
what plainer in form, but evidence contentment,
strength and capacity and there is an attractiveness
about the uniformity of their markings.
IV. Compared with Shorthorns.
(1) Brown Swiss cattle are not quite so large nor mas-
sive, but they are stronger in bone and limb.
(2) They are somewhat longer in the head, larger and
sstronger in the horn, more fringed at the poll, less rounded in
the breast and more V- shaped in the brisket.
(3) They are more prominent at the shoulder points,
eta and tailhead and have a thicker and richer colored
ide
(4) There are also the differences in color markings.
LECTURE NO. 309.
RED POLLED CATTLE——THEIR ORIGIN. AND HISTORY:
CHARACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I... The. Red Polled cattle are the outcomes
the amalgamation of two types which inhabited the
counties of Norfolk and Suffolk respectively.
(1) The former of these, which was the smaller, was
usually of a blood-red color, except the head, which was mot-
tled, and it was possessed of fair milking and beef-making
properties.
(2) The latter had more of the dairy form, and was origi-
nally a sort of mouse dun in color, but
(3) The colors in both were more or less broken far on
into the present century, although a whole red continually
grew into favor.
(4) Both types were polled and both have been freely
inter-crossed for more than a century.
(5) They have been recognized as one breed since the
year 1846.
II. Other breeds, as the Galloways, West
Highland cattle and Shorthorns, have to some extent
been used in crossing upon the Red Polls.
(1) A dark nose, which occasionally appears, would seem
to indicate Galloway blood, but
(2) These crosses, introduced many years ago, have prob-
ably played an unimportant part in the improvement of the
breed.
Ill. Improvement has been chiefly brought
about by a most rigorous selection, breeding to a —
certain standard, improved care and liberal feeding.
156
MO) [10d P2a [eIdAL “Sz “B14 (451)
158 THE STUDY OF BREEDS.
(1) It began early in the century, but was not rapid until
the recognition of the Norfolk and Suffolk types as one and
the same breed, in 1846, and
(2) It has been more general than local in character.
IV. In Britain the breeding of Red Polls is
still largely confined to the counties of Norfolk and
Suffolk.
(1) This is partly owing to the decimation of the breed
by rinderpest several years ago.
(2) And partly to the comparatively recent period during
which they have been prominently before the general public.
V. Extension to other countries.
(1) Polled cattle from Suffolk were introduced into Vir-
ginia, and probably some other states, fully two centuries
ago, but
(2) The first regular importation of Red Polls into
the United States in their improved form was made by Gilbert
F. Tabor of Patterson, N. Y., in 1873.
(3) They have also been exported in considerable num-
bers to Ireland, Canada, Australia and New Zealand.
VI. Organizations.
(1) Associations have been formed both in England and
America to promote the interests of the breed.
i? The Red Polled Cattle Club of America was formed
in 1883.
VII. Herd books.
(1) Sixteen volumes of the English Red Polled Herd
Book have been published, the first of which appeared in 1874.
(2) Vol. 1 of the American Red Polled Herd Book, which
appeared in 1887, is a condensation of the first six volumes of
the English book and subsequent volumes are the same in
their registrations.
(3) These books contain all the recorded Red Polls in
the world, and
(4) In registering, a tribal letter is given to the cattle of
each herd or neighborhood, for convenience in tracing tribal
history.
VIII. Distribution of Red Polls in the United
States.
(1) They are now registered from nearly all. the states
of the Union, and
RED POLLED CATTLE. 159
(2) They are most numerously kept in the states of IIli-
nois, Wisconsin, Michigan, Ohio, Kansas and Texas, and prob-
ably in the order named.
IX. Registration in the United States.
(1) This is not easily ascertained because of the dual
nature of the registrations.
(2) There have been registered in England and America
21,172 animals, of which 6753 are bulls and 14,419 cows.
LEADING CHARACTERISTICS.
I.+ Popularity.
(1) If numbers in proportion to recent introduction are
taken as the gauge of popularity, Red Polls are probably the
most popular at present of the purely dual-purpose breeds in
the United States, and
(2) That popularity would seem to be increasing in an
accelerated ratio.
II. Adaptability.
(1) The medium-sized bodies and the inherited influences
arising from environment adapt the Red Polls in an eminent
degree to average arable conditions, and
(2) The same inheritance best adapts them to equable
climates, although they will doubtless thrive in more severe
climates as well as many other breeds.
Ill. Relative size.
(1) In size Red Polls stand about midway between the
Shorthorns and the Devons.
(2) The average weight of mature cows would be about
1200 to 1250 pounds.
IV. Milking qualities.
(1) The Red Polls are more uniform and persistent in
their milking qualities than many other breeds.
~ (2) The milk, like the breed itself, has a happy equilib-
rium in its qualities, but
(3) The teats are in some instances over-large.
V. Early maturing qualities.
(1) In early maturity they rank a little better than
medium.
(2) Asa breed they have not been forced, when young, to
the injury of their breeding qualities,
160 THE STUDY OF BREEDS.
VI. Grazing qualities.
(1) These, too, are of the middle zone order.
(2) They are most at home where food is plentiful, but
can probably gather the same better than their heavier rivals.
VII. Feeding qualities.
(1) In no breed perhaps is the tendency so strong to pro-
duce abundantly when in milk and at the same time to fatten
rapidly when dry.
(2) The steers, though of good fair size, fatten smoothly
and cheaply, kill well and make an excellent quality of beef.
VIII. Value in crossing and grading. .
(1) Red Polls are highly adapted for being crossed upon
common stocks to improve them, both in form and utility.
(2) The progeny have a close resemblance to the Red
Polls in form, appearance and qualities.
IX. Breeding qualities.
(1) These are at least medium.
_ (2) As with all other breeds they are much affected in
this respect by artificial conditions.
X. Weak points.
(1) More uniformity would be desirable in breeding them,
and
(2) A little more of heart girth and uniformity in size
and setting of teats.
XI. Compared with Shorthorns.
(1) Red Polls are not nearly so well known or distributed
as Shorthorns, and they are considerably less in size.
(2) They are more even in milk production and are better
adapted to produce steers of the “pony” order.
: (3) In other respects their characteristics are not far dif-
erent.
STANDARD POINTS.
I. The following is the only authorized scale
of points for Red Polled cattle sanctioned by the
American Red Polled Cattle Club:
(1) Essentials.
(a) Color, red; the tip of the tail and the udder may be
white; the extension on the udder a few inches along the inside
of the flank, or a small white spot or mark on the under part
RED POLLED CATTLE. IOI
of the belly by the milk veins shall not be held to disqualify
the animal whose sire and dam form part of an established
herd of the breed, or answer all other essentials of this stand-
ard description.
(b) Form; there should be no horns, slugs or abortive
horns.
(2) Points of a Superior Animal.
(a) Color, a deep red, with udder of the same color, but
the tip of the tail may be white.
(b) Nose, not dark or cloudy.
II. The following notes are appended to the
above very incomplete description of so excellent a
breed:
(1) Size—Medium, inclining to large.
~(2) General Outline—Parallelogrammic form.
(3) Head—Neat, clean, inclined to fine, polled and promi-
nent at the poll.
(a) Nose, somewhat fine and a little long.
(b) Muzzle, flesh-colored.
(c) Nostrils, open.
(d) Eyes, full, clear and well apart, with a little dish be-
tween them.
(e) Ears, a little long and thin and pointed upward and
outward.
(4) Neck—A little long and inclining to fine.
(a) Neat at junction with the head, guarding against
dewlap.
(b) Widening development at neck vein, but not massive.
(5) Back—Wide, particularly at the loin, and straight.
(a) Withers, medium to wide.
(b) Too much prominence at hook points to be guarded
against.
(6) Forequarters—Nearly evenly developed with the hind-
quarters, but not massive.
(a) Shoulders, fairly large, smooth, sloping gradually up-
ward and forward.
(b) Chest, wide, especially through the lower half.
(c) Breast, wide, deep and fairly full.
(d) Brisket, between V- shaped and rounded, and wide.
(e) Forearm, of medium development.
(7) Body—Large, somewhat long, especially in the
females, and capacious.
(a) Ribs, at least moderately outward and rounded in
spring and coming well down.
(b) Slackness at crops and fore flank to be guarded against.
(c) Hind flank, coming well out and well downward, but
only moderately thick.
II
162 THE STUDY OF BREEDS.
(d) Deficient heart girth is to be guarded against.
(e) Underline, nearly straight.
(8) Hindquarters—Long, deep and wide.
(a) Straight rather than full.
(b) Thighs of medium development.
(c) Buttock, straight, square, rather than rounded.
(d) Pin bones, wide, but not prominent.
(e) Twist, medium.
(f) Escutcheon, wide and pronounced.
(g) Tail, long and fine rather than coarse.
(9) Udder—Capacious, not high nor pendulous and nicely
quartered.
(a) Not fleshy, but glandular.
(b) Unduly large teats to be guarded against.
(10) Milk Veins—Large, coming well forward, branched
and milk wells well defined.
(11) Skin—Medium in fineness, pliant, flexible and unc-
tuous and covered with soft hair.
(12) Legs—Medium in length, fine rather than coarse,
clean and placed wide apart.
III. General Outline—Red Polls are a neat,
trim and active breed of cattle, with clean cut outline
and much uniformity of color.
IV. Compared with Shorthorns.
(1) Red Polls are considerably smaller, somewhat less
angular, and less broad throughout.
(2) They are somewhat finer in head, neck and limb.
: (3) They have more marked development of milk veins,
an
(4) The differences in horn development and in color.
| LECTURE NO. 40.
DEVON CATTLE—THEIR ORIGIN AND HISTORY.
I. The Devons are one of the most ancient
and pure of the distinct breeds of cattle found in
Great Britain.
(1) They belong to the middle horned class, and are sup-
posed to be descended from the same aboriginal breed as the
Herefords and the Sussex.
(2) The most ancient records tend to show that they have
been bred without admixture from time immemorial, in parts
of Devonshire and Somerset.
Il. They now occupy, with little exception,
the whole of the district from Dartmoor forest to
the Bristol channel, and from West Somerset to
Cornwall.
(1) Good herds of the breed were established early in the
century in the shires of Leicester, Gloucester and Shropshire,
and in some other parts of England.
(2) Individual herds have also been established at various
other points in England and in Ireland, but not to the extent
of becoming the prevailing breed, and
(3) Where they were supplanted for a time in the south
of England by other breeds, as Shorthorns and Herefords,
they are again regaining the ground lost.
Ill. Of all the British breeds they had the
greatest reputation as grazers a century ago, hence
(1) The precedence given them in the prize lists of the
Smithfield Cattle Club, and of the Bath and West of England
Society.
(2) At that time the North Devon was considered the
breed par excellence for small bones and high quality.
(3) They were also very popular as oxen, owing to their
activity, combined with their staying powers.
IV. It cannot be said that the name of any
one person stands out supremely conspicuous as the
great improver of Devons, as improvement was
163
Mor uodAeg [eIdh] “OZ “Bly (F91)
~
DEVON CATTLE. 165
effected by a number of persons working simultane-
ously and more or less in concert.
(1) Prominent among the early improvers stand the names
of Francis Quartly of Champson, Molland; John T. Davy of
Rose Ash; Walter Farthing of Stowey Court, Bridgewater ;
and the Earl of Leicester of Holkham, Leicestershire.
(2) In several instances Devons have been bred in the
same families for at least 150 years.
V. The high prices paid for meat early in the
century, while the wars with France continued,
tempted many breeders to part with their best
animals. |
(1) This led to a lowering of the average standard of
excellence in many herds, but
(2) The equilibrium has again been restored, largely
through the establishment of agricultural societies and the
demand for good breeding stock.
VI. Devon cattle were early distinguished as
North and South Devon respectively, the latter
_ variety being also known as South Hams and Som-
ersets.
(1) The North Devon was the smaller variety, their coat
was softer and more curly, and they were more distinguished
for their fleshing properties.
(2) The South Devons, supposed to contain a dash of
Guernsey blood, were of larger size and of coarser appear-
ance, and were more distinguished for milk production.
(3) These have been so intercrossed in many instances
as to obliterate the distinguishing marks of the two classes.
VII. Exportation to the United States.
(1) The first well authenticated importation of Devon
cattle was made into the United States by Robert Patterson of
Baltimore, Md., in 1817.
(2) They came from the herd of the Earl of Leicester,
Holkham, and a very large number of the Devons now in the
United States trace to this importation.
(3) From 1817 onward, importations have been frequent
until quite recently.
VIII. Exportation to other countries.
(1) Devons were imported somewhat freely into Ontario,
Can., shortly after the middle of the century, but they have
not prevailed to any considerable extent in that country.
166 THE STUDY OF BREEDS.
(2) They have also been introduced into Jamaica, Mexico,
the Cape of Good Hope, Australia and New Zealand.
1X,’ ‘Herd books:
(1) The first volume of the English Devon Herd Book,
edited by J. Tanner Davy, was published in 1851.
(2) The first volume of the American Devon Herd Book
was published in 1863.
(3) The first volume of the American Devon Record was
published in 1881.
(4) Registrations are also kept in Ontario and Nova
Scotia.
X. Distribution in the United States.
(1) Devons are kept in every state in the Union, save
North Dakota, Washington, Wyoming, New Mexico and
Arizona, hence, ;
(2) They are more generally distributed than any breed
largely devoted to meat making except the Shorthorns.
(3) They are most numerous in the states of Ohio, Penn-
sylvania, New York, Connecticut, Massachusetts, Wisconsin,
Illinois and Texas, and probably in the order named.
XI. Registration in the United States.
(1) Six volumes cf the American Devon Record have
been issued.
(2) There have been recorded 18,843 animals, of which
6902 are bulls and 11.941 are cows.
LECTURE NO. 41.
DEVON CATTLE—THEIR LEADING CHARACTERISTICS.
I. Popularity.
(1) In all-round popularity the Devons occupy a place
not higher than medium.
(2) Their want of size is against them in rich pastoral
and arable sections, and
(3) Their qualities being only medium in the dairy, they
are not often preferred to the distinctive dairy breeds for dairy
uses, while
(4) It is probably true that less effort has been made to
popularize them than in the case of other breeds introduced
somewhat early.
II. Adaptability.
(1) The relatively small bodies of the Devons and their
active habits and good grazing qualities adapt them to locali-
ties where the land is broken, and the soil possessed of but
moderate fertility, and
(2) Their fair milking qualities fit them for situations
where the arable portions of the land are small in proportion
to the pastoral, and where at the same time the system of
husbandry is of the mixed order.
(3) They are also better adapted to warm latitudes than
the heavier-bodied breeds.
Ill. Relative size.
(1) In size they are considerably less than the Shorthorn
and Hereford, less than the Polled Aberdeen, and something
less than the Sussex and Galloway, but
(2) The size is largely dependent upon the strain, the
pasture, the breeding and the care.
IV. Milking qualities.
(1) Devons are noted rather for the quality than the
quantity of their milk.
(2) Their symmetry of form, their proverbial docility,
their well-shaped udders, their medium-sized teats, and their
good butter making properties all tend to make them favorites
in the dairy under the conditions of adaptation named above.
167
168 THE STUDY OF BREEDS.
V. Early maturing qualities.
(1) In this respect they are fair, but probably not quite
the equal of some of the heavier breeds that have been more
forced in feeding, and yet
(2) Their neat, pony-like frames will mature quickly
with good keep.
VI. Grazing qualities.
(1) The grazing qualities of Devons are of the first order,
owing
(2) To their muscularity, their activity, and to the inheri-
tance of the grazing habit.
(3) They readily obtain a good livelihood on lands where
the heavy-bodied breeds would probably fail, and when food
is plentiful they fatten quickly.
VII. Feeding qualities.
(1) They feed quickly in the stall, and make good gains
in proportion to the food consumed, but
(2) They cannot stand forcing for so long a period as
some of the other breeds.
(3) They lay on flesh evenly and smoothly, hence they
are not given to patchiness.
(4) The quality of the meat is excellent, and in the mar-
kets of Great Britain it fetches prices nearly as high, and, in
some instances, quite as high as those paid for Galloway and
West Highland beef.
(5) The meat is nicely veined and marbled, and is well
flavored, juicy, and of prime quality.
(6) A large proportion of roast meat is furnished, and
the offal is small in proportion to the weight of the carcass.
VIII. Value in crossing and grading.
(1) Devons are highly prepotent, owing to their inherent
vigor and to the long period during which they have been bred
pure.
(2) They should answer well for crossing upon common
stocks where the aim is to improve their easy keeping qualities
without impairing their butter producing powers.
(3) Such crossing should be confined within the limits of
adaptability suitable to the successful rearing of pure Devons.
(4) The grades from Devons are well adapted to the
home market, as they may be fattened at any age.
IX. Breeding qualities.
(1) The natural conditions under which Devons are kept
are favorable to the development and maintenance of good
DEVON CATTLE. 169
breeding qualities, hence we find those possessed by them in
at least a fair degree.
(2) Many of the females breed to an advanced age, as,
like all the grazing breeds, they are noted for their longevity.
X. Weak points.
(1) Their lack of size, which renders them less suitable
for exportation for beef.
. (2) Their lack of supreme dairy qualities, which circum-
scribes the field of their adaptability in dairying.
XI. Compared with Shorthorns.
(1) Devons are not nearly equal to Shorthorns in general
popularity and in size; they are also behind them in all-round
adaptability, and are not quite equal to them in maturing
qualities, in feeding qualities, and in the extent of the field
within which they are useful for crossing.
(2) In milking qualities they are not far different.
(3) In grazing qualities, in the quality of the meat, and
in breeding qualities they have a decided lead.
LECTURE NO. 42.
DEVON CATTLE—THEIR STANDARD POINTS.
I. The following scale of points was adopted
by the American Devon Cattle Club in 1886:
FOR COWS.
COUNTS
(1) Head—Moderately long, with a broad, indented
forehead, tapering considerably toward the nos-
trils; the nose of a flesh color, nostrils high and
open, the jaws clean, the eye bright, lively and
prominent, and surrounded by a flesh-colored
ring; throat clean, ears thin, the expression
gentle and intelligent ; horns matching, spread-
ing and gracefully turned up, of a waxy color,
tipped with a darker shade . ; ie
(2) Neck—Upper line short, fine at head, wide
and deep at withers and strongly set to the
shoulder
(3) Gaonteer nine flat aed opine: wel stone
arms and firm joints ; :
(4) Chest—Deep, broad, and Someones circular in
character
(5) Ribs—Well See Sider Hie jae Teele
arched, deep, with flanks fully developed
(6) Back—Straight and level from the withers to
the setting on of the tail, loin broad and full,
hips and rump of medium width, and on a level
with the back . : Pe
(7) Hindquarters—Deep, thick eel auuore 4 outs
(8) Udder—Not fleshy, coming well forward in line
with the belly and well up behind; teats mod-
erately large and squarely placed . 20
(9) Tail—Well set on at a right angle wi He
back, tapering, with a switch of white or roan
hair, and reaching the hocks ee
(10) Legs—Straight, squarely placed when viewed
from behind, not to cross or sweep in va
hoof well formed : : ; ‘ : 4
170
on wo >» Ff
DEVON CATTLE. 171
(11) Skin—Moderately thick and mellow, covered
with an abundant coat of rich hair of a red
color; no white spot admissible, except the
udder. 2 ; : : : : : ey
(12) Sizge—Minimum weight at three years old, 1000
pounds ; 2
(13) General Appearance—As indicated by_ stylish
and quick movement, form, constitution and
vigor, and the underline as nearly as possible
parallel with the line of the back . ; ; fit at
Perfection . - . : “Stow ae -. 100
FOR BULLS.
COUNTS
(1) Head—Masculine, full and broad, tapering to-
ward the nose, which should be flesh-colored ;
nostrils high and open, muzzle broad, eyes full
and placid and surrounded with flesh-colored
ring. ears of medium size and thickness; horns
medium size, growing at right angles from the
head, or slightly elevated, waxy at base, tipped
with a darker shade _ . ; ‘ F y .. 10
(2) Cheek—Full and broad at root of tongue, throat
clean ; ; ae
(3) Neck—Of medium length and muscular, widen-
ing from the head to the shoulders, and
strongly set on ; ; : . : 3 4
(4) Shoulders—Fine, flat, sloping and well fleshed,
arms strong with firm joints : : S44 6)
(5) Chest—Same as in female 4 F . Beas 13
(6) Ribs—Same as in female . : ? ; “iO
(7) Back—Same as in female . : ; ' ite GAG
(8) Hindquarters—Same as in female y f “Fe
(9g) Tail—Same as in female . : ; ; : 2
(10) Legs—Short, then same as in femniie . ; al
(11) Skin—Moderately thick and mellow, covered
with an abvndant coat of rich hair of a red
color; no white spot admissible unless around
the purse . é : ‘ : : : : 8
(12) Size—Minimum weight at three years old 1400
pounds . :
(13) General Appearance—Same a8 in fotaate : : 8
Perfection . : : . 100
II. Additional particulars submitted though
not given in the above scale:
172 THE STUDY. OF BREEDS.
(1) Horns, somewhat of the semi-spiral upward and out-
ward curvature in the female.
(2) Withers, of medium width.
) Breast, full and somewhat rounded.
) Brisket, between the V-shape and round.
) Forearm, full and neat.
) Crops, full.
) Hooks and pin bones, not prominent.
) Thighs, full and straight.
) Twist, full rather than open.
) Milk veins, well developed.
) Limbs, inclining to fine and clean.
) Shape, parallelogrammic.
III. General Appearance—In general appear-
ance the Devon is neat, smooth, tidy and graceful in
form and movement.
IV. Compared with Shorthorns.
(1) Devons are smaller in form and limb, less broad
throughout and less massive.
(2) They are finer in the muzzle, more spiral and elevated
in horn curve and longer in the horns and something less
prominent at the angles.
(3) They are more active and sprightly in movement, and
(4) There are the differences in color.
V. Compared with Red Polls.
(1) They are a little smaller and somewhat more tidy in
form and limb, and
(2) They are more rounded in the breast, have a more
arched spring of rib and a rather more pronounced beef form.
PART II
BREEDS OF SHEEP
LECTURE NOj1-.
SHEEP—THEIR INTRODUCTION INTO AMERICA.
I. The sheep (Ovis) is a genus, or, according
to some authors, forms a group of genera of mam-
mals belonging to the family Bovide, and are Rum-
inants, of the Artiodactyle or pair-toed section of
the Ungulata or hoofed mammals.
(1) As many as 21 different wild species have been
enumerated.
(2) They are indigenous only to Asia, Europe, Africa
and the western mountain ranges of America.
Il. They have been grouped under two sub-
genera, viz. the Ovis and the Musimon.
(1) Of the former, twelve species have been named, of
which ten are in Asia and two in North America.
(2) Of the latter, seven species have been mentioned, of
which one inhabits the mountains in certain islands of the
Mediterranean.
(3) In Asia these are generally spoken of as the Argali,
or wild sheep, in North America as the Rocky Mountain
sheep or Bighorn, and in Europe as the Musimon.
III. Wild sheep are essentially inhabitants of
mountainous districts.
(1) They never from choice frequent level deserts, open
plains, or dense forests or swamps, and
(2) These natural instincts should be recognized in their
domestication.
IV. Itis uncertain whether the various species
of sheep now under domestication were derived from
173
174 THE -STUDY | OF . BREEDS.
any of the existing wild forms, or from the cross-
ing of some of these, or from some now extinct
species.
(1) It was a domestic animal in Asia and Europe before
the dawn of history, but was unknown as such in America
until after the Spanish conquest.
(2) It is now to be found wherever there is a settled
agriculture, but
(3) Is much better adapted to the temperate than to the
torrid zone, unless when reared on mountain ranges.
V. The variations of external character in
sheep include the following:
(1) The number of the horns, which, in many species,
are entirely wanting, while others have no fewer than eight.
(2) The arching of the nasal bones.
(3) The form and length of the ears.
(4) The length of the tail.
(5) The development of fat at each side of its root, and
within the tail.
(6) The color markings of the face and legs, and
(7) The color, length and quality of the wool.
VI. Sheep are apparently not indigenous to
the British islands, as
(1) No fossil remains have been found in the as yet
explored true Tertiary beds, hence
(2) It is probable they were brought from the east in
pre-historic times.
VII. The breeds of sheep now most in favor
in Great Britain show great diversity in size, form
and general characteristics, owing
(1) To a difference in origin.
(2) To a difference in climate and food, and
(3) To the nature of the breeding and variations in arti-
ficial treatment.
VIII. Although domesticated sheep as they
existed in Europe were not found in America at the
time of its discovery, yet
(1) In South America four forms of the genus Auchenia
were found, viz., the Guanaco and Vicuna, and the Llama
and Alpaca.
_
SHEEP. 175
(a) The former were known only in the wild, and th»
latter in the domesticated state.
(b) These all furnished wool for clothing, and the Llama
was also used as a beast of burden, and
(2) In North America there existed the mountain sheep,
or Bighorn (Ovis montana), and a sub-species, the Ovis mon-
tana dalli.
(a) The former, commonly called the Rocky Mountain
sheep, is found on both slopes of the Rocky mountains, from
the head waters of the Saskatchewan on the north, down into
Mexico on the south.
(b) The latter, commonly called the Alaskan sheep, is
found on the slopes of the mountains from within the Arctic
circle southward, nearly as far as the head of Bristol bay.
IX. Domesticated sheep were first introduced
into North America by the Spaniards in 1493.
(1) From these are descended the immense native stocks
of Mexico, New Mexico and Texas and other parts of the
continent first settled by the Spaniards.
(2) It is now pretty certainly proven that these were not
Beno but were descended from the common sheep of
pain.
(3) In 1736, they numbered more than 1,500,000 head in
the Mexican state of Nuevo Leon.
(4) They were taken to California in 1773, and in 1825
the Catholic church owned 1,003,970 head, and the ranchers
probably as many.
X. Sheep were introduced into South America
from the Spanish settlements in Panama and
Mexico.
(1) They were taken to Peru prior to 1550.
(2) From Peru they were taken to Chili about 1550, and
at a later period to Chuquisaca, and
(3) From Chuquisaca they were taken to Paraguay and
thence to the country of the La Plata.
XI. Sheep were introduced into the English
colonies of North America soon after the settlement
of each.
(1) They reached Jamestown, Va., in 1609.
(2) They were first brought to New York, then the New
Netherlands, in 1625, by the Dutch East India Company.
(3) They were first introduced into New Jersey from
Sweden in 1634, or shortly prior to that date.
e
176 THE STUDY OF BREEDS.
(4) They were brought into Massachusetts between 1624
and 1629.
XII. In the English speaking colonies, the
sheep were essentially British in origin.
(1) They were much inferior to the stocks of the
present day.
(2) The extension of the industry was much retarded for
a time through losses from wolves, thefts by the Indians, and
European enactments forbidding the manufacture of wool.
XIII. Sheep were introduced into various
provinces of Canada at an early period in the settle-
ment of each.
(1) They have been bred in these for both wool and
mutton uses.
(2) Ontario is justly noted for the many varieties of sheep
found there and for their high average in quality.
>
LECTURE NO. 2:
SHEEP—THEIR IMPROVEMENT AND CLASSIFICATION.
I. From the very earliest ages, sheep-rearing
has been one of the most important and profitable
industries engaging the attention of mankind, but
(1) Until the more recent centuries they were kept for
the wool and milk which they furnished, rather than for their
flesh, hence
(2) The improvement of taeir flesh-producing properties
received but little attention prior to the eighteenth century.
II. The improvement of the fleece engaged the
attention of mankind at a very early period.
(1) Woolen goods were manufactured in Asia at least 2000
years before the Christian era, and
(2) While Rome was yet a republic the fine wools of
Italy were improved to a degree unexcelled by us at the pres-
ent day.
III. The improvement of the fleece first seri-
ously engaged the attention of the people of the
United States.
(1) The object was to enable them to manufacture a fine
class of goods for home consumption, and
(2) The breed introduced to enable them to attain this
end was the Spanish Merino.
IV. The people of Great Britain and Canada
have rather sought improvement in the carcass.
(1) They have attained this end largely through selec-
tion, crossing and improved keep, and
(2) In realizing it they have in every instance effected
improvement in the wool.
V. Robert Bakewell of Dishley Hall, Leices-
tershire, was the first great improver of the modern
breeds of sheep.
12 ys
178 THE STUDY OF BREEDS.
(1) He began this work about 1760, and originated what
is now known as the New or Improved Leicester breed.
(2) The material chosen by him was taken from the
Dishley or old Leicester breed.
VI. The improvements he sought were more
perfect symmetry, aptitude to fatten, early maturity,
smaller bone and improved in quality, an increased
quantity of improved flesh and a diminution in the
quantity of offal.
(1) In accomplishing these objects he also incidentally
secured a larger quantity of more valuable wool.
(2) He effected improvement through the selection of
the most perfect specimens of the medium types, judiciously
crossed and intercrossed for a long term of years.
VII. The aim at the present time in the United
States is to impreve the mutton qualities of the sheep
now in the country, and the means more commonly
resorted to in effecting this improvement include the
following :
(1) Crossing successively upon these, rams of one or
other of the improved mutton breeds.
(2) Selecting with much care breeding stocks from the
progeny, and
(3) Giving better tood and providing better shelter.
VIII. Nearly all the improved breeds now in
the United States, except the Merino, were imported
from Great Britain, the country in which they
originated.
(1) They are sometimes classified as the heavy breeds,
the down breeds and the mountain breeds, but
(2) This classification is not sufficiently concise or
complete.
(3) A more common classification is based upon the
character of the wool.
IX. The principal breeds imported into North
America may be classified as fine wooled, medium
wooled and coarse wooled.
SHEEP. 179
(1) Of these the fine wooled breeds are the American
Merino, the Delaine Merino and the Rambouillet, fine probably
in the order named.
(2) The medium or middle wooled breeds are the South-
down, Tunis, Dorset, Shropshire, Cheviot, Suffolk Down,
Hampshire Down and Oxford Down, fine probably in the
order named.
(3) The coarse wooled breeds are the Leicester, Lincoln
and Cotswold, fine probably in the order named.
X. Exception may be taken to the above classi-
fication, owing
(1) To the influences of climate and food in producing
_ variations in the same breed, and
(2) To the differences arising from variations in the
Sale of the breeders and a want of harmony in their aims,
ence
(3) It is not improbable that the above classification,
though accepted now, may have to be somewhat modified in
the future, and
(4) The same may be said of the average weights of car-
cass and fleece submitted when discussing the various breeds.
XI. Other breeds.
(1) The Black-faced Highland and Wensleydale breeds
have been introduced into the United States, but only in lim-
ited numbers.
(2) The Black-faced Highland is a mountain breed from
the highlands of Scotland, small, active and hardy, horned
in the rams, spotted on the head and legs, covered with a long
fleece of coarse carpet wool, and produces mutton unexcelled
in quality.
(3) The Wensleydales are a large and heavy-bodied breed
from the north of England, with long and coarse wool which
hangs in spirals.
(4) As public records are not as yet kept of those inter-
esting breeds in the United States, they will not be further
noticed in this work.
LECTURE! NO. <2:
SHEEP—LEADING ESSENTIALS AS TO FORM
AND WOOL.
I. The mutton breeds all possess the same
leading essentials as to form. These include:
(1) Width, depth and length of body and compactness
of frame.
(2) The cylindrical shape which is the outcome of plump
shoulders and hips, and well sprung ribs, and
(3) A fleece of even length and quality, covering all parts
of the body.
Il. The minor points of difference include:
(1) Variations in size of carcass and bone.
(2) Variations in the length of the leg and of the coup-
ling of the body.
(3) The color of the head and legs, and the amount of
covering on them.
(4) The form and carriage of the head.
(5) The length, shape and carriage of the ears, and
(6) The length and density of the fleece and the char-
acter of the staple.
III. Leading essentials of the rams of the
mutton breeds as to form.
(1) Size—Medium to large for the breed, and the bone
medium to strong, but not coarse.
(2) Outline—The body should be smooth, compact and
strong, cylindrical in shape and square at the ends.
(3) Head—Medium to strong in size, short rather than
long, but varying with the breed, and carried proudly.
(a) Nose and muzzle tapering, but not too fine.
(b) Nostrils, wide and expanded.
(c) Forehead and poll, wide.
(d) Eye, large, full, bright and daring.
(e) Ear, medium in size and thickness for the breed,
broad rather than long, erect rather than drooping, and pos-
sessed of lively play.
180
SHEEP. ISI
(4) Neck—Short rather than long, not coarse, and car-
rying the head well erect.
(a) It should not be coarse at the junction with the head,
and should be free from throatiness.
(b) It should be round rather than flat, and should
increase in width laterally and underaeath as it recedes from
the head.
(c) It should fit into the withers evenly above, and into
the shoulders evenly and strongly at the sides and underneath,
the blending being imperceptible.
(5) Body—Long, wide, deep, round and equally well bal-
ancea before and behind.
(a) Back, level, wide, well fleshed and slightly rounded
outward, with the spinal column hidden and even depressed
from the loin to the tailhead.
(b) Loin, broad and full.
(c) Underline, straight.
(d) Breast, broad, deep, full, massive.
(e) Brisket, broad and well rounded.
(f) Shoulder, large, plump and smooth, wide above,
rounded out from above, forward and below to the center,
well filled before and behind, and well covered.
(g) Forearm, strong and well developed.
(h) Crops, well filled.
(i) Girth, good around the heart, and about equally good
at the hind flank.
(j) Coupling, short rather than long.
(k) Ribs, well sprung from backbone, nicely arched and
deep, not distant from one another and coming well forward
and backward. —
(1) Hindquarters, long, broad and deep, rounded out from
above and behind toward the center of the hip, and broad at
the buttock.
(m) Twist, well filled and placed low.
(n) Hind flank, well filled outwardly, low and thick.
(o) Thigh, broad and well filled within and without.
(p) Tail, set on smoothly and on a line with the back.
(q) Skin, a rich pink in color, and possessed of good
handling qualities.
(6) Wool—The whole body should be well covered with
wool, characteristic of the breed.
(a) It should be of uniform length and texture, and
(b) Possessed of all the qualities essential in first-class
wool (see Note V. below).
(7) Legs—Short, straight and strong, wide apart and yet
well under the body and standing firmly on hoofs of good
shape and quality.
(8) Appearance—The appearance should be animated
and the carriage easy, proud and graceful.
~ ®@.
182 THE STUDY OF BREEDS.
IV. The ewes of the mutton breeds possess the
same leading essentials as to form as the rams, with
the following points of difference:
(1) They are not so large in frame, are finer in bone and
are more roomy in the barrel or coupling.
(2) The head is smaller and finer and is carried less
proudly.
(3) The neck is longer and finer, more especially where
it joins the head.
(4) The twist is not quite so well filled, and
(5) The wool is finer in the fiber, at least in some
instances.
V. The following include the more important
of the characteristics of a good fleece:
(1) Good length, strength and sufficient density of staple
for the breed.
(2) Even distribution over the body, both as to length of
staple and quality in the wool.
(3) A fine bright uniformly lustrous appearance.
(4) Absence of cloudiness.
(5) Freedom from kemp and cot and
z ae) The absence of all such impurities as sand, burs and
chaff.
ANE WOORED BREEDS
LECTURE NO. 4.
THE AMERICAN MERINO—ORIGIN AND HISTORY,
CHARACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. The Merino sheep, now found in various
countries, came originally from Spain, but there is
much difference of opinion as to the exact origin
of the Spanish Merino.
(1) Even anterior to the Christian era, fine wooled sheep
abounded in Spain, the fleeces of which were much prized for
purposes of manufacture, and
(2) It has been claimed that these were improved by
sheep brought from Tarentum in the first century.
II. For several centuries past, the Merinos in
Spain have been divided into provincial varieties, and
these again into sub-varieties, or great permanent
flocks, usually termed Cabanas.
(1) These Cabanas were again known as Transhumantes,
or traveling flocks, and Estantes, or stationary flocks.
(2) Prominent among the sub-varieties were the Infan-
tadoes, Paulars, Escurials, Negrettis, Montarcos, Guadaloupes
and Aguirres.
III. Merinos have been extensively imported
into France, Germany, the United States, Australia
and other countries.
(1) They were imported into Saxony in 1765, where the
wool has been brought to an unprecedented condition of fine-
ness, but at the expense of size of carcass and constitution.
183
tre
RET ETD
roe
Fetgrett
rar,
_
*
Agedad
eae
Fig. 27. Typical American Merino Ewe
(184)
THE AMERICAN MERINO. 185
(2) They were imported into France in 1786, and there
they have been much improved, more especially in size and
in weight of fleece.
(3) They were imported into Australia about the begin-
ning of the century and now they are more numerous there
than in any other country.
IV. The first importation of the Spanish
Merino was made into England by George III in
1791, but
(1) Though backed by numerous and influential patrons
of the breed, they have never come into general favor, owing
. (2) To their deficiency in mutton qualities.
(3) For the same reason they have never become popular
in Canada.
V. Importations into the United States.
; (1) The first traceable importation of Merinos into the
United States was made by Col. David Humphreys of Derby,
Conn., in 1802.
(2) Other importations followed quickly, and on the dis-
persion of many of the Spanish flocks during the wars with
the French, many thousands were imported, more especially
in 1810 and 1811.
VI. All the varieties and sub-varieties of
Merinos in the United States are of Spanish origin.
(1) They may be classified as American Merino, Delaine
Merino and Rambouillets or French Merino.
(2) The American Merinos are possessed of all the valu-
able essentials of the Spanish Merino and these have been
greatly improved upon.
(3) The Delaine families are offshoots of the American
2 tigee and have a longer fleece and an improved muttoa
orm.
(4) The Rambouillets are the offshoots of Spanish
Merinos, much increased in size by long years of careful
breeding.
VII. Improvements made in the United
States.
(1) The Merino has been greatly improved in size, form,
mutton qualities and weight of fleece since it was first
imported into America.
(2) This improvement has been brought about through
selection, breeding and improved conditions of keep.
186 THE STUDY OF BREEDS.
(3) Prominent among the early improvers stand the names
of Stephen Atwood, Woodbury, Conn.; Edwin Hammond,
Middlebury, Vt., and the Hon. C. Rich, Shoreham, Vt.
VIII. Organizations.
(1) Probably more than a dozen organizations have been
formed in the United States in the interests of American
Merinos.
(2) Several of these are local, since they restrict registra-
tion to a single state.
(3) The number of these organizations and the conflict
of interest which of necessity has grown out of them has in
some instances been harmful rather than helpful to the breed.
IX. Distribution of Merinos in the United
States.
(1) Merinos and their grades are now bred numerously
in almost every state and territory in the Union.
(2) About a quarter of a century ago they were thought
to comprise 95 per cent of all the sheep in the United States.
(3) During recent years the relative proportion of Merinos
has been greatly reduced by the increased attention given to
the production of sheep of the mutton breeds.
(4) While they are found almost everywhere they prevail
most in states where the conditions, food and climate are less
propitious, as, for instance, in the range states.
X. Registration in the United States.
(1) It is almost impossible to state accurately the number
of registered Merinos, because of the decadent condition of
some of the organizations.
(2) The increased demand during recent years for sheep
of the mutton types and for wool longer and less fine than the
Spanish Merinos furnish, has given them a less prominent
place relatively than they formerly occupied.
LEADING CHARACTERISTICS.
I. Relative size.
(1) The Merinos are among the lightest of the pedigreed
breeds in the United States, and
(2) The average weight of the rams in fairly good flesh’
may be put at about 140 to 175 pounds and of the ewes at about
go to 125 pounds, but the weights of Merinos vary much with
variations in environment.
THE AMERICAN MERINO. 187
II. Adaptability.
(1) In general adaptability no breed on the continent has
shown itself equally flexible, and this will apply both to climate
and food products, but
(2) They are specially fitted to “rough it’ under con-
ditions of privation as to food and shelter.
(3) They have a higher adaptation to the production of
wool than of mutton, but their mutton producing qualities are
being continually improved.
III. Early maturing qualities.
(1) Though improved in this respect, they are yet behind
the other pedigreed breeds in carly maturity, but on the other
hand they are ahead of them in longevity.
(2) An average Merino does not become fully matured
until between three and four years old.
IV. Grazing qualities.
(1) As grazers they are entitled to a first place.
(2) They will eat almost any kind of herbage, however
dry, in the summer season.
(3) Their active habits peculiarly adapt them for grazing
on broken lands and wide ranges, where they must travel much
to secure their food.
V. Feeding qualities.
(1) In feeding qualities Merinos are not equal to some of
the other breeds, as they cannot be made to gain so quickly
as a rule, but
(2) They feed better probably than any breed when con-
fined to a ration of dry hay and corn.
VI. Quality of the meat.
(1) Much of the meat of the pure Merino is lacking in
tenderness, juiciness and flavor, and it has much bone in pro-
portion to the meat, but
(2) The quality of the meat has greatly improved during
recent years.
VII. Value in crossing and grading.
(1) The Merino has been found peculiarly valuable for
crossing upon common grades, where more and finer wool
was wanted, but
(2) When crossed upon pure-breds, improvement in
wool production is often counteracted by impaired mutton
qualities.
188 THE STUDY OF BREEDS.
VIII. Breeding qualities.
(1) Merinos are not noted for their prolificacy, nor are
the dams really first-class milkers or mothers, but
(2) They breed profitably to a greater age than some
other breeds.
IX. Wool production.
(1) The pure Merino produces beycnd all comparison the
finest wool grown on this continent.
(2) It also produces the heaviest fleece in proportion to
the live weight of the animal.
(3) The average weight of the fleece from the matured
ram may be put at fifteen to twenty pounds and of the matured
ewe at twelve to fifteen pounds, according to type.
PRINCIPAL POINTS.
I. In the absence of an authorized scale of
points the following is submitted:
(1) Size—Medium for the breed, with a decided leaning
to increase.
(2) General Outline—Parallelogrammic, but a nearer
approach to the cylindrical would be desirable.
(3) Head—Medium in size, but strong in the ram, broad
above the eyes, wedge-shaped and covered nearly all over with
wool which almost hides the eyes.
(a) Nose, short and wrinkly.
(b) Ears, small and of moderate erection, with a coat of
soft, mossy hair about half way to the roots, the remainder
covered with wool.
(c) Horns, in the rams only, of considerable size, angular
at the base and projecting spirally outward.
(4) Neck—Inclining to short and thick, almost throaty,
especially in the rams.
(a) Flatness in the neck should be avoided.
(b) In both sexes it is frequently wrinkled, but especially
in the rams, and both have more or less of dewlap.
(5) Back—Wide, straight and level.
(a) High withers and a high pelvis are to be guarded
against, and
(b) A sharp spinal column is equally objectionable.
(6) Forequarters—Of equal development with the hind-
quarters.
(a) Withers not narrow nor sharp, as they are in some
instances.
(b) Shoulders, plump and rounded out and blending
nicely with the neck.
THE AMERICAN MERINO. 189
(c) Chest, wide.
(d) Breast, wide, deep and at least moderately full.
(e) Brisket, low, wide and rounded and extending well
in front.
(7) Barrel—Moderately long and roomy.
(a) Ribs, round and deep, though frequently lacking in
spring, which is of course objectionable.
(b) Crops, full and even.
(c) Flanks, full and deep.
(d) Heart girth, good.
(e) Underline, straight.
(8) Hindquarters—Long, deep, wide.
(a) Hips, large and full.
(b) Crupper, straight, not drooped, nor sloping outwardly.
(c) Thighs, plump.
(d) Buttock, wide, straight.
(e) Twist, well filled and low.
(9) Legs—Short, strong and straight.
* (a) They should be placed wide apart and should stand
firmly.
(b) The wool, which covers them to the hoof, makes
them appear larger than they are.
(10) Skin—Thin, mellow, elastic, loose and of a rich rose
or pink color.
(a) Excessive wrinkling or folding of the skin is not so
much encouraged now, but
(b) Heavy neck folds on the rams are still in favor with
many.
(11) Fleece—The fleece should contain fine wool from two
to three inches long, evenly distributed and even in quality.
(a) It should present a dense, smooth, even surface or
exterior, opening only in the natural cracks which separate
the masses.
(b) It should stand at right angles to the skin.
(c) It should possess even strength of fiber from end
to end.
(d) It should be wrinkled, curved or crimped, and should
be highly elastic.
_ (e) Regularity and beauty of curvature are considered
important.
(f) Hairs growing up through the wool in any part is
quite inadmissible.
II. General Appearance—In general appear-
auce the American Merino is a somewhat small and
deep-bodied sheep of only mcderate width, encased
in a fleece of very fine, close, short and dense wool
1gO THE STUDY OF BREEDS.
and carrying more or less of wrinkles or folds in the
skin, especially about the neck and breast.
III. Weaknesses to be particularly guarded
against in selecting Merinos:
(1) Lack of width and flatness of rib.
(2) A V-shaped brisket and narrow chest.
(3) Legs standing closely together.
(4) Excessive wrinkling or folding of the skin.
LECTURE NO. s.
DELAINE MERINOS——ORIGIN AND HISTORY, CHAR-
ACTERISTICS AND STANDARD POINTS.
I. Delaine sheep are simply American Merinos
with a larger carcass, a better mutton form, fewer
wrinkles on the body and a longer fleece of wool.
(1) They are of several sub-varieties, all of which have
been evolved from the American Merino by selection and
careful breeding.
(2) They are a creation of the skill of breeders operating
more particularly in Ohio and Pennsylvania. .
II. Origin of the name.
(1) The name originated from the class of goods known
as delaines, for the manufacture of which the wool of these
sheep has been found eminently adapted.
(2) Delaines, 7. e., untwilled dress goods, were originally
all wool, but are now manufactured with cotton warp and
woolen filling.
Ill. The principal varieties.
(1) No classification of Delaine Merino sheep can be
made at the present time that can be looked upon as complete
or final because of the transition that is yet apparently uncom-
pleted in some of the types, but
(2) It would probably be correct to say thatthe chief of
the types, or sub-types, always designated Delaine, are the
Standard, the National and the Improved Delaines respec-
tively, and
(3) The chief of the types, or sub-types, essentially
Delaine in their leading characteristics, but not always so
designated, are the Black Top Spanish Merino, the Improved
Black Top Merino and the Dickinson Merino, respectively.
(4) The distinctions between these two classes are such
as relate to size, character of the fleece, the absence or presence
of wrinkles and horns, and blood elements varying in what
may be termed purity in descent from more or less distin-
guished ancestry.
192
DELAINE MERINOS. 193
(a) The distinctive Delaine Merinos have horns, in the
rams, and more or less of wrinkles or folds on the neck and
breast.
(b) The Black Top varieties have horns in the rams, but
no wrinkles, and are further characterized by an abundant
closure of fleece of a black color.
(c) The Dickinson Merinos have no horns or wrinkles,
and they are further distinguished by size and length of fleece.
IV. Inall these types the improvement sought
related chiefly to size, form, smoothness, wool pro-
duction and breeding qualities.
(1) The aim was to secure a considerably greater size
and weight than that possessed by the average American
Merino.
(2) The form was broadened and deepened, that is to
say, it was more conformed to the mutton producing types.
(3) The wrinkles and folds were entirely removed, or
left only on the neck and breast.
(4) The length of the wool was increased and the weight
of fleece preserved, or measurably so, without an excess of
‘yolk in it, and with but little diminution in fineness and
density.
(5) More regular breeding was secured with an increased
milk production.
V. How improvement was effected.
(1) Improvement was almost entirely brought about
through breeding, selection and feeding.
(2) In some instances line breeding was resorted to, but
not in all.
(3) The selection had a careful regard to all the ends
sought, but especial prominence was given to the wool, which
changes so much more slowly than the form.
VI. When improvement was effected.
(1) The improvement in the types designated Delaines
has been chiefly effected within the past half century, though
(2) Some of the foundation flocks in the less improved
form were started earlier.
VII. Organizations.
(1) The associations formed in the interest of the types
denominated Delaine are known as the Standard Delaine, the
National Delaine and the Improved Delaine.
(2) These have only been organized during recent years.
(3) Each has a scale of points, keeps records and issues
flock books.
T3
194 THE STUDY OF BREEDS.
Vill. Diskibution 4iethe Lited Sees:
(1) Delaines are found most numerously in the states of
Pennsylvania, Ohio, Iowa, Michigan and. New York, and
probably in the order named.
(2) They have also been introduced into quite a number
of the other states.
IX. Registration in the United States.
(1) The Standard Delaine and National Delaine associa-
tions have registered 24,700 animals, of which 9,500 are rams
and 15,200 ewes.
(2) The three associations named in Note VII have
probably registered considerably over 30,000 animals.
LEADING CHARACTERISTICS.
I. Relative size.
(1) They are larger and heavier than the American
Merino, but not so large or so heavy as the Rambouillets.
(2) The average weight of the matured rams in the vari-
ous types when in good flesh may be put at 140 to 190 pounds,
and of the matured ewes at 100 to 150 pounds.
II. Adaptability.
(1) They are adapted virtually to the same kinds of pas-
tures as the American Merinos, though their larger frames
call for better grazing.
(2) They are relatively better adapted to arable conditions
than the American Merino, but are perhaps not quite equal to
the former in hardihood.
III. Early maturity.
(1) In early maturing qualities they are something of an
improvement on the American Merino, but are not quite equal
to some of the Down breeds.
(2) The lambs can, however, be made ready for market
within a few months of the date of birth, where this may be
desired.
IV. Grazing qualities.
(1) These are good in the Delaines, but they have not
quite the same rustling qualities as the American Merino.
(2) The latter will thrive better on scant supplies of
herbage, but the former will give returns more satisfactory
where food is abundant.
DELAINE MERINOS. 195
V. Feeding qualities.
(1) The feeding qualities of Delaines are at least equal
to those of any of the Merino families, if not indeed
superior, but
(2) As yet it can scarcely be said that they feed to so fine
a finish as the Down breeds.
VI. Quality of the meat.
(1) The mutton has no superior among the Merino
families.
(2) The improved mutton form which they possess is
reflected in the excellent quality of the mutton which they
furnish and in the fair proportion of the dressed meat in the
carcass.
VII. Value in crossing and grading.
(1) They have special adaptation for being crossed upon
grade stocks where dense and fine wool is wanted and where
at least fair mutton qualities are to be maintained.
(2) At the present time the Delaine cross is very popular
on western ranges, where the average fleece has become too
light and open.
VII. Breeding qualities.
(1) These, it is claimed, are superior to those in the
American Merino, since the breeders have carefully sought
improvement in this direction.
(2) The milking qualities have also shared in the
improvement thus secured.
IX. Wool production.
(1) The fleece in the matured ram well kept should
average in the various types about twelve to eighteen pounds
and in the matured ewe about nine to fifteen pounds.
(2) The wool is fine and scours well, since the yolk in it,
though plentiful, is not excessive.
(3) It should not be less than three inches in length, but
is usually consicerably longer.
X. Compared with American Merinos.
(1) Delaine Merinos are considerably larger and heavier,
have higher adaptation for arable conditions, mature some-
what more quickly, make better mutton, are superior in
crossing for mutton production, are somewhat ahead in
breeding qualities and have a longer and nearly equally heavy
fleece of wool, which loses less in scouring.
196 THE STUDY OF BREEDS.
(2) American Merinos are possessed of somewhat supe-
rior ruggedness, have a wider adaptation for grazing, fare
better on indifferent food supplies summer and winter, are
superior for crossing where closeness of fine wool and highest
hardihood are to be maintained, and have on the whole a
shorter and finer fleece of wool and heavier in proportion to
the live weight of the animals.
STANDARD POINTS.
I. The following is the scale of points drawn
up by the Standard Delaine Spanish Merino Sheep
Breeders’ Association:
POINTS.
(1) Pure Merino Blood, which must be established
by certificate =
(2) Constitution, indicated by a ‘deep chest, long rib
well arched, giving heart and lung room, with
great digestive capacity . : 20
(3) Fleece XX and Delaine Wool—This i -ludes
the quantity and quality as shown by weight of
fleece, the length and strength of staple, crimp,
fineness and trueness of fiber :
nl
NWWW O
(4) Density of fleece
(5) Evenness of surface
(6) Evenness of crimp .
(7) Length of fiber.
(8) Free Flowing Oil of the best quality and the
right quantity to protect the sheep and preserve
the fleece . : t ; ; c : : fe)
(9) Head, medium size. Ewes showing a feminine
appearance; rams, a masculine with properly
turned horns. 4
(10) Eyes, bright, prominent and well set apart, with
thick, soft eyelid . : 3
(11) Nose, short, broad with well expanded nostrils,
skin thick and covered with a thick, furry coat-
ing, joining the wool one inch below the eyes 4
12) Ears, medium size, set well apart, thickly coated 2
ee Neck, short on top, deep and strongly attached
to shoulders, tapering to head; rams with a fold
across the breast, and deep neck . 4
(14) Fleece, covering over the entire body, head and
legs; skin thick and spongy . , ; Rey
(15) Legs, short, strong and well apart . 2
(16) Feet, neatly shaped, thin hoof, well / set under
the leg Sie: 4
(17) Quarters, deep and well rounded ; back, broad,
straight and strongly coupled to quarters . 10
DELAINE MERINOS. 197
POINTS.
(18) Weight of Ewes at maturity, 100 pounds and
above; rams, 150 and above : : :
(19) General Appearance, good carriage, bold and
vigorous style, symmetrical form : :
5
Perfection . i A ; : : . 100
II. Scaling prior to registration.
(1) Before being admitted to registry the sheep must be
scaled, by a competent person, on blanks furnished by the
secretary. .
(2) They cannot be recorded unless they scale 60 per cent
in every particular and 70 per cent in the total of points, but
(3) The scale of points given above does not apply to all
sheep of this class, since a standard of excellence has been
drawn up by some of the other Delaine associations.
III. General Appearance—In general appear-
ance Delaines are compact and strong in build, nearly
free from wrinkles and folds, covered with an even
‘and abundant fleece of wool, dark in color on the
outside, and possessed of a vigorous style and easy
carriage.
IV. Compared with American Merinos.
(1) Delaines are larger, more compact and symmetrical
in build, stronger in bone and possessed of better average
spring of rib.
(2) The limbs stand wider apart before and behind.
(3) They are more free from wrinkles, folds and dewlap.
(4) They have a longer fleece, equally well distributed
over the body, but not quite so fine nor so well glued together
on the surface, although
(5) These contrasts do not equally apply to all of the
improved varieties of the American Merino.
LECTURE NO. 6.
RAMBOUILLETS — ORIGIN AND HISTORY, CHARAC-
TERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. Rambouillets are the direct descendants of
the Spanish Merino, improved by more than a cen-
tury of careful breeding and selection.
(1) The improvement thus made was principally achieved
in France, hence the breed is frequently spoken of as the
French Merino, and
(2) This improvement relates chiefly to size, vigor, length
of wool and strength of texture in the same.
II. Where improvement was effected.
(1) Until recent years the improvement of Rambouillets
has been effected almost entirely at the government farms in
France, and chiefly at Rambouillet, which gave the name to
the breed.
(2) The Royal flock at Rambouillet was established in
1786 by Louis XVI of France.
(3) In that year 383 animals were selected from the best
flocks of Spanish Merinos in Spain and brought to Ram-
bouillet, and a second importation was made in 1801.
(4) The ultimate object sought was to prevent Spain
from securing a monopoly in the manufacture of fine wool.
III. How improvement was effected.
(1) The improvement of Rambouillets has been brought
about by long years of careful breeding within the fold at
Rambouillet, by the most rigid selection and by liberal feeding.
(2) Much experimenting was done with a view to further
the ends sought.
IV. The extent of the improvement made.
(1) The mutton form has been greatly improved, also the
quality of the meat, and the weight of the carcass has been
198
amy yaitinoquiey jendky 67 “Bly (661)
200 THE STUDY OF BREEDS.
increased from 50 to 100 per cent over that of the old Spanish
Merino.
(2) Greater density has been secured in the fleece without
any deterioration in the quality of the wool, and its weight
has also been increased from 50 to 100 per cent.
(3) The stamina and breeding qualities have also been
greatly improved.
V. Distribution in other countries.
(1) Rambouillets have been exported to many countries
in Europe, to the United States, Australia, Argentina and
New Zealand, and
(2) They have been thus introduced into these countries
chiefly to effect improvement in the wool product of other
classes of sheep.
VI. Introduction into the United States.
(1) From 1840 to 1860 several importations were made
into the United States from France and were distributed
chiefly in Vermont, New York and Michigan.
(2) In the decade following the civil war, Rambouillets
in their purity, in a great measure, disappeared because of the
little premium put upon mutton qualities.
(3) Within the last two decades there has been a great
revival in importing and breeding Rambouillets.
VII. Crosses made.
(1) Rambouillets have been extensively used in crossing
on the Spanish Merino flocks, pure and graded, to secure
increased size and vigor.
(2) These crosses have been most extensively made in
California, Utah and Kansas.
(3) They have increased the length of the staple and also
the weight of the scoured fleece.
VIII. Introduction on Western ranges.
(1) Rambouillets are now in high favor for crossing upon
mixed types on the ranges of the west.
(2) The cross increases the weight of the fleece without
pe the mutton qualities of range stocks or their hardi-
ood. :
IX. Organizations.
(1) Associations have been formed for the protection of
Sere on the continent of Europe and in the United
tates.
_ (2) The American Rambouillet Sheep Breeders’ Associa-
tion was organized at Pontiac, Mich., in 1880.
RAMBOUILLETS. 201
(3) In the first volume of the Record published in 1801,
Bernardin’s history of the origin of the breed is published in
condensed form.
X. Distribution in the United States.
(1) Rambouillets are already distributed more’ or less
over nearly all the Northern and Middle states, from the
Atlantic to the Pacific, and they are now found in several of
the Southern states.
(2) They would seem to be most numerously kept in
Michigan, Ohio and Pennsylvania.
XI. Registration in the United States.
(1) There have been recorded in all about 9,000 animals,
of which approximately one-third are males.
(2) The number recorded would have been greater but
for the fact that many of the males sent to the western ranges
have not been recorded.
LEADING CHARACTERISTICS.
I. Relative size.
(1) Rambouillets are much the largest of the fine wooled
breeds, and they are also heavier than some of the middle
wooled breeds.
(2) The average weight of the rams at maturity when in
good flesh is about 175 to 225 pounds, and of the ewes about
125 to 175 pounds.
Il. Adaptability.
(1) Because of their great hardihood they have much
adaptation to range conditions where the vegetation is not
sparse nor lacking in nutrition.
(2) For a similar reason they are admirably adapted to
arable conditions where valley and broken land alternate and
where much meat and fine wool are wanted.
Ill. Early maturing qualities.
(1) As with the other fine wooled breeds these are not
more than medium, but
(2) On the other hand they are noted for longevity.
(3) In many instances deterioration has not been observed
~in the wool clip until beyond the age of ten years.
IV. Grazing qualities.
(1) These are unexcelled by any breed with so large a
frame.
202 THE STUDY OF BREEDS.
(2) They have the true Merino instinct for a variety of
plants, including some which are not relished by the mutton
breeds.
V. Feeding qualities.
(1) Rambouillets will winter on coarser food products
than some other breeds.
(2) They will also fatten in good form, but must have
liberal feeding.
VI. Quality of the meat.
(1) While the quality of the meat is good it is not fully
equal to that of the mutton breeds, owing
(2) To more of coarseness and ranginess of frame.
VII. Value in crossing and grading.
(1) Rambouillets are admirably adapted for crossing
upon range stock where the object is to secure a fairly large
carcass covered with a good heavy fleece of wool, so dense
that it will resist the influences of much exposure, but
(2) They should not be crossed on mutton breeds where
the highest quality of mutton is sought.
VIII. Breeding qualities.
(1) Rambouillets breed regularly and are fairly good
misses, but:
(2) They are not distinguished for their prolificacy.
IX. Wool production.
(1) Rambouillets produce a long, dense and heavy fleece
of fine wool with a sufficiency, but not an excess, of yolk and
possessed of good strength of fiber.
(2) The average weight of the unwashed fleece in matured
rams may be put at about fourteen to eighteen pounds, and in
ewes at about ten to fourteen pounds.
X. Compared with American Merinos.
(1) Rambouillets are much larger, have better mutton
form and better feeding qualities and a longer staple of wool.
(2) The American Merinos have a wider adaptation in
grazing, since they would maintain themselves under some
conditions where the larger Rambouillets would fail.
(3) In other respects they are very similar in their char-
acteristics.
RAMBOUILLETS. 203
PRINCIPAL POINTS.
I. In the absence of an authorized scale of
points, the following is submitted:
(1) Size—Medium for the breed, but considerably larger
than in any of the other Merino families.
(2) General Outline—Large, strong of limb, and at least
fairly even and smooth.
(3) Head—Medium in size, wide at the poll and some-
what fine at the muzzle.
(a) It is completely covered with dense wool, except for
a short distance from the muzzle upward.
(0) Eye, large and clear, though closely surrounded with
wool.
(c) Ears, inclining to short, with outward and slightly
upward erection and covered with fine hair.
(d) Horns, in the male only, which, on leaving the poll,
make a backward, downward and forward semi-circular curve,
and then circle outward at the tips.
(4) Neck—Inclining to short and deep.
(a) It should blend evenly into the shoulders.
(b) Excessive dewlap and throatiness are to be guarded
against.
(5) Back—Broad, straight and of even width.
(a) Withers, wide and not sharp or elevated, as they
sometimes are.
(b) Loin, wide, strong.
(c) Pelvic arch, not elevated.
(6) Forequarters—Fully equal to the hindquarters in
development.
(a) Shoulders, well rounded out, and not rough at the
points.
(b) Chest, wide and deep.
(c) Breast, wide, well forward and carrying one or more
folds or wrinkles, especially in the rams.
(d) Brisket, wide.
(e) Forearm, strong and well muscled.
(7) Barrel—Deep, inclining to long, but not really rangy.
(a) Ribs, deep and rounded rather than downward in
their spring. ;
(b) Crops, level and not sunken as they sometimes are.
(c) Fore and hind flanks, well down and full.
(d) Girth at heart and hind flank, good and about even.
(e) Underline, straight.
(8) Hindquarters—Long, wide, deep, square behind.
(a) Hips, large and rounded on the side rather than
sloping.
204 THE ‘STUDY OF -BREEDS.
(b) Crupper, creased, and possessed of moderate and
gradual downward slope.
(c) Thighs, broad and full.
(d) Twist, well down and full.
(9) Legs—Strong, straight and of but moderate length.
(a) They should be placed well under the body and wide
apart.
(b) Too much of length is to be guarded against.
(10) Fleece—Long, fine, even in length and quality and
dense.
(a) The fiber should be strong, elastic, beautifully
crimped, not less than four inches long at one year, and should
stand at right angles to the body.
(b) When opened it should present a bright, lustrous, oily
appearance.
(c) While the yolk or oil should be abundant, flakes and
scurf should be absent.
(d) It should cover every part except for a short distance
above the muzzle, the eyes and ears, and below the fetlock.
(e) Skin, pinkish or flesh-colored.
II. General Appearance—The Rambouillet 1s
a tall, strong sheep, a little upstanding, only fairly
symmetrical in form and of easy action.
III. Compared with the American Merino.
(1) The Rambouillets are much taller, larger, heavier,
stronger limbed and are somewhat more rangy.
(2) They have a better mutton form and are also con-
siderably less wrinkled, and
(3) The wool is much longer, but is not quite so dense or
fine, and is much more free from excess of yolk. |
IV. Compared with the Delaines.
(1) The Rambouillets are considerably taller, larger,
heavier and stronger limbed and are somewhat more rangy.
(2) They have a mutton form not quite so smooth or
refined.
(3) The wool of the two types is very similar in many
respects, but the Rambouillet fleece is not so heavy in propor-
tion to the size of the sheep.
Typical Southdown Ewe
Fig. 30.
THE MEDIUM WOOLED
BREEDS
LECTURE NO. 7.
SOUTHDOWN SHEEP—ORIGIN AND HISTORY, CHAR-
ACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Southdowns are so named from a long
range of chalky hills upon which they originally
pastured.
(1) These hills extend through the southern part of the
- counties of Kent, Sussex, Hampshire and Dorsetshire.
(2) They are some sixty miles long and five or six miles
broad and are contiguous to the sea and also to vale land
capable of furnishing plentiful supplies of food.
(3) They have a dry soil and are covered with a rich,
sweet, short, dense herbage.
II. On these hills the progenitors of the South-
downs have fed for many centuries.
(1) They are one of the smaller varieties of sheep
originally found in various parts of England, which were
characterized by dark faces and feet, and in some instances
by wool of the same character, and nearly all of which were
horned.
(2) Improvement in Southdowns was effected much
earlier than in any of the other dark-faced breeds.
III. External characters of the original South-
down.
(1) They were small in outline, long and thin in the neck,
narrow in the forequarters, high in the shoulder, sharp on the
back, low behind, flat in the rib and long though not coarse
in limb.
(2) The wool was short, fine and curling.
206
SOUTHDOWN SHEEP. 207
(3) It is thought originally they were horned, but none
have existed within the historic period of the breed.
IV. The improvement of Southdowns began
about the period of the American Revolutionary war
in 1770.
(1) It received its chief impulse, however, from the high
prices paid for mutton during the Napoleonic wars.
(2) The two most noted improvers of the breed were
John Ellman of Glynde, near Lewis in Sussex, and later Jonas
Webb of Babraham, Cambridgeshire.
V. John Ellman began his work of improve-
ment about 1780, and died in 1832.
(1) While improving the form he guarded well the con-
stitutional qualities of the animal.
(2) He left this beautiful breed much the same in type as
it is to-day.
VI. Distribution of Southdowns in Britain.
(1) They have virtually superseded the ancient breeds of
Berkshire, Hampshire and Wiltshire, and for a time greatly
circumscribed the limits of the area occupied by horned
Dorsets.
(2) They occupy limited areas suited to their require-
ments in many of the counties of England and they have also
been introduced into Scotland to some extent, and
(3) They have been so fused into several breeds as to
almost obliterate their distinctions.
VII. Importations into the United States.
(1) They were imported into America from England
about the beginning of the century.
(2) Dr. Rose of Fayette, Seneca county, N. Y., possessed
a small flock as early as 1803.
(3) Importations have been made at intervals during the
century, but not in large numbers.
(4) The great demand during much of the century for
fine wool and the relatively small size of this excellent breed
have militated against its rapid distribution.
VIII. Organizations.
(1) Associations to promote the interests of the breed
have been established, first, in the United States and later in
Great Britain.
(2) The American Southdown Breeders’ Association was
organized in 1882.
208 THE STUDY OF BREEDS.
IX. Distribution in the United States and
Canada.
(1) Southdowns have been recorded from forty-three
different states and from six provinces of Canada.
(2) They are most numerously kept in the province of
Ontario and in the states of Ohio, New York, Pennsylvania,
Illinois, Wisconsin, Vermont and Kentucky, and in the order
named.
X. Registration in the United States.
(1) In all, 12,350 animals have been recorded.
(2) Of these, 3,650 are rams, 8,587 are ewes and 113 are
wethers.
LEADING CHARACTERISTICS.
I. Relative size.
(1) The Southdowns are the smallest of the medium-
wooled breeds that have been imported into America, but
(2) Owing to their compact form, they weigh remarkably
well in proportion to their size.
II. Adaptability.
(1) Southdowns are best adapted to undulating, rolling
or broken and hilly lands with a dry soil and a short, fine
herbage, but
(2) They can also be grown in good form in arable sec-
tions where the land is fairly productive.
III. Early maturing qualities.
(1) In early maturing qualities Southdowns stand in the
very first rank.
(2) When well fed, the lambs are in condition for market
at almost any age.
IV. Grazing qualities.
(1) Their small size and active habits pre-eminently adapt
them to grazing on hilly and broken land, and
(2) Their tidy, thick fleece of short wool enables them to
endure well, exposure to storms.
V. Feeding qualities.
(1) These also have placed them in the front rate
SOUTHDOWN SHEEP. 209
(2) Their tidy, neat forms constitute them easy keepers
and they are sufficiently docile to submit to the necessary
restraints of feeding.
VI. Quality of the meat.
(1) In this respect also they stand in the front rank.
(2) The mutton is tender, juicy, fine grained, of good
flavor and yields a large proportion of good meat, both to live
and dead weights.
VII. Value in crossing and grading.
(1) They have been used more than any other breed in
the origination of various other pure dark-faced breeds.
(2) They may with much advantage be crossed upon
grades of ‘the various long-wooled breeds, upon large-bodied
common ewes and upon grade Merinos, where a more com-
pact and easy keeping mutton sheep is wanted.
VIII. Breeding qualities.
(1) The breeding qualities of Southdowns are good, but
not more than average.
(2) They are not distinguished for the number of couplets
which they produce.
IX. Wool production.
(1) The fleece is finer than that of any of the other British
breeds imported into America, and it has something more
of closure.
(2) It is dense, however, and would probably average five
to seven pounds unwashed.
STANDARD POINTS.
I. The following is the standard of excellence
adopted by the American Southdown Breeders’
Association :
POINTS.
(1) Head—Medium in size and hornless; fine, car-
ried well up, the forehead or face well covered
with wool, especially between the ears and on
the cheeks, and in the ewe slightly dished . et
(2) Lips and Under Jaw—Fine and thin i SER |
(3) Ears—Rather small, tolerably wide apart, cov-
ered with fine hair, and carried with a lively
back and forth movement . : : : “eee
(4) Eyes—Full and bright, : ; ; ; 3
14
210 THE STUDY OF BREEDS.
POINTS.
(5) Face—A uniform tint of brown or gray, or
mouse color . aM
(6) Neck—Short, fine at the head, but nicely taper-
ing, and broad and straight on top at the
shoulders. : : : ; 4
(7) Shoulders—Broad and full, smoothly joining
the neck with the back . «dy
(8) Breast—Wide, deep and projecting well for-
ward, the forelegs standing wide apart . sa
(9) Back and Loin—Broad and straight from shoul-
ders to. rump,” »,: 7
(10) Ribs—Well arched, extending far. backward,
the last projecting more than the others . ehh
(11) Rump—Broad, square and full, with tail well
set up . s : : ; : : 6
(12) Hips—Wide, with little space between them
and last ribs . ano:
(13) Thighs—Full and well let down in the twist,
the legs standing well apart 6
(14) Limbs—Short and fine in bone and in color to
agree with face. Pes
(15) Forelegs—Well wooled and carrying mutton
to the knee, but free from meat below . 2
(16) Hind Legs—Well filled with mutton and wooled
to the hocks, neat and clean below . ieee
(17) Belly—Straight and well covered with wool,
the flank extending so as to form a line parallel
with the back or top line . 5
(18) Fleece—Compact, the whole body well covered
with moderately long and close wool, white in
color and carrying some yolk . Bia
(19) Form—Throughout smooth and symmetrical,
with no coarseness in any part . : 9
(20) General Appearance—Spirited and attractive,
with a determined look and proud and firm step,
indicating constitutional vigor and thorough
breeding J. ; E 3 : q ; hie
Perfection . . ‘ P : Ec ‘ ; See
II. Additional remarks.
(1) A good Southdown furnishes in its form the true
ideal type of the mutton sheep.
(2) It is admirably proportioned and of perfect sym-
metry, but
(3) Lack of size and lack of weight in the fleece to some
extent interfere with its more general distribution,
LECTURE: NO: 8.
TUNIS. SHEEP—THEIR ORIGIN AND HISTORY, CHAR-
ACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Tunis sheep, as the name would indi-
cate, came originally from Tunis, in Northern Africa.
(1) In their native home they are what may be termed
‘a mountain or semi-mountain breed.
(2) They feed upon the ranges southward to the desert
and eastward to Algeria.
II. Origin of the breed.
(1) Their earliest origin is lost in the obscurity of a
distant past.
(2) They fed upon those ranges before the commence-
ment of the Christian era.
Ill. When imported into the United States.
(1) The first and only importation was made, it has been
claimed, in 1799.
(2) In that year a few specimens were shipped to the
United States by or through Gen. William Eaton, who was
then United States consul at Tunis.
(3) Only one male and one female survived the voyage,
and these are the progenitors of all the Tunis sheep now
found in the United States.
IV. Progress in the United States.
(1) The original pair were placed on the farm of Judge
Richard Peters near Philadelphia.
(2) They and their grades multiplied until the neigh-
boring counties were well stocked with them.
V. MHindrances to rapid extension.
(1) The dominance of the fine wool interests operated
against the rapid extension of the breed southward, and
2Il
Typical Tunis Ram
Fig. 31.
(212)
TUNIS SHEEP. — 213
(2) The advent of the Down breeds hindered their exten-
sion northward.
VI. Introduction into the South.
(1) It is said they were introduced into Georgia early in
the century and some flocks were early established in Virginia
and the Carolinas.
(2) These were kept with satisfactory results until they
were almost annihilated by the Civil war.
VII. Re-establishment of the breed.
(1) Their continued existence was made known to the
general public by an exhibit made at the World’s Fair, held at
Chicago in 1893.
(2) This exhibit attracted the attention of Charles Roun-
tree of Yountsville, Ind., who visited the Carolinas in 1894
and purchased a small flock for his Indiana farm.
(3) They were selected from what some have claimed
was the only surviving flock bred pure at that time in the
United States.
VIII. Organization.
(1) An association was organized:in the interests of the
breed in 1896, with headquarters in Indiana.
(2) Records are also being kept.
IX. Distribution in the United States.
(1) The number of pure flocks in the United States is
probably less than a score.
(2) These are centered in Indiana and South Carolina,
but they are extending southward.
X. Registration in the United States.
(1) Only a few hundred individuals have yet been
recorded, but
(2) The number is rapidly increasing.
LEADING CHARACTERISTICS.
I. Relative size.
(1) In size, the Tunis sheep are not far different from
the Dorset, and in general outline they have some resemblance,
but the Dorsets are considerably heavier.
(2) The average weight of the matured rams in good
form may be put at about 180 pounds and of matured ewes
at about 135 pounds.
214 THE STUDY OF BREEDS.
II. Adaptability.
(1) Because of their great hardihood the Tunis sheep are
adapted to conditions where breeds other than the Merino
would fail.
(2) They seem to have much ability to withstand the heat
of a warm climate, hence they will probably spread southward
rather than northward, where the field is much more occupied
with other breeds.
(3) Their habit of breeding at almost any season desired
emphasizes such adaptation.
III. Early maturing qualities.
(1) These are of the best, since the lambs can be rapidly
pushed along for the market.
(2) This property should prove especially valuable under
southern conditions. where winter lambs could be grazed much
of the time on pastures grown for the purpose.
IV. Grazing qualities.
(1) These are excellent, since they are active foragers and
like the Merino will consume a great variety of plants.
(2) They take kindly to the native grasses of the south,
including those that infest the corn and cotton fields.
V. Feeding qualities.
(1) These are good, since they can be fed for market at
almost any age.
(2) Their value in fattening under the folding system
has not apparently been proved, but there would seem to be
no reasons why they should not do well under such a system.
(3) It is also claimed that the carcass dresses profitably
on the block.
VI. Quality of the meat.
(1) The quality of the meat is said to be of the very best.
(2) The fat is blended with the lean, rather than laid on
externally and internally, and the flavor of the meat has been
highly praised.
VII. Value in crossing and grading.
(1) When crossed upon the various Down breeds they put
their stamp upon the progeny, thus showing their great
prepotency.
(2) The cross upon the Merino, pure or graded, is said
to improve the mutton qualities, and that upon native stocks
in the south results in marked improvement in the entire
animal.
TUNIS SHEEP. 255
VIII. Breeding qualities.
(1) Like the Dorsets, Tunis sheep are prolific. _
(2) They not only produce mary couplets, but in some
instances they breed twice a year.
IX. Wool production.
(1) The wool would seem to be not very dissimilar to
that of the Dorset in quantity and quality.
(2) The average fleece may be put at about seven and
one-half pounds unwashed.
X. Compared with Southdowns.
‘(1) The Tunis sheep are larger and more rangy than the
Southdowns, are ahead of the latter in adaptation to warm
climates, have better breeding qualities and produce a heavier
fleece.
(2) The Southdowns have a somewhat more perfect mut-
ton form, probably keep more easily and dress even better on
the block.
:. (3) In other essential characteristics they do not greatly
differ.
STANDARD POINTS.
I. The following is the scale of points adopted
by the American Tunis Sheep Breeders’ Association :
POINTS.
(1) Blood—Imported from Tunis or a perfect line
of ancestors extending back to the flock owned
and bred by Judge Richard Peters of Penn-
sylvania . 20
(2) Constitution—Healthful countenance, liv ely look,
head erect, deep chest, ribs well arched, round
body with good length, strong, straight back,
muscles fine and firm . 15
(3) Fleece—Medium length, medium quality, me-
dium quantity. color tinctured with gray,
never pure white, evenness throughout : IQ
(4) Covering—Body and neck well covered with
wool, legs bare or slightly covered, face free
of wool and covered with fine hair. fe)
(5) Form—Body straight, broad and well propor-
tioned, small bone; breast, wide and prominent
in front: tail, the ‘little end should be docked,
leaving the fleshy part fan shape or tapering,
three to six inches broad, four to six inches
long and well covered with wool . : : re
216 THE STUDY OF BREEDS.
POINTS
(6) Head—Small and hornless, or nearly so, taper-
ing to end of nose; face and nose clean; in
color, brown and white; ears broad, pendulous
and covered with fine hair, in color brown to
light fawn . 10
(7) Neck—Medium in n length, ‘well placed on shoul-
ders, small and tapering . :
(8) Legs—Short : color, brown and white "(slightly
wooled below the knee not objectionable) . 6
(9) Size—In fair condition; when fully matured,
rams should weigh 150 pounds and upward,
ewes 120 pounds and upward . ae
(10) General Appearance—Good carriage, head well
up, quick, elastic movements showing symme-
try of form and uniformity of character
throughout . A 7 : ; : : : 6
Perfection . ; ; ; : , : . > toe
II. Compared with Southdowns.
(1) Tunis sheep are larger, though perhaps not heavier,
and are more rangy and somewhat longer in the limbs.
(2) The ears are longer and droop, and the tail is much
broader.
(3) The head and legs are not quite so well covered, the
wool is somewhat longer and coarser, and the fleece a little
heavier.
III. Peculiarities of the tail.
(1) At birth the tail has much loose skin extending from
the base for a considerable distance downward.
(2) Unless when cut close while the animal is young the
space thus furnished fills with a fatty substance to the width
of three to four inches.
(3) It will then weigh from three to six pounds, accord-
ing to the condition of the sheep.
(4) The Tunis breed is not to be confounded with various
other races of fat-tailed sheep found in the old world.
LECTURE NO. 9.
DORSET HORN SHEEP—ORIGIN AND HISTORY, CHAR-
ACTERISTICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. The Dorsets are an ancient breed of sheep,
which, in large numbers, inhabited certain of the
midland and southeastern counties of England dur-
ing previous centuries.
(1) They had substantially the same characteristics, but
some minor differences existed, largely due to variations of
climate and food.
(2) In nearly all of those districts their identity has been
obliterated through crossing with other breeds.
II. The central home of the breed at present
is in Dorsetshire and Somersetshire, where they have
been bred from time immemorial.
(1) The leading flocks in Dorset are found in the south
und west with Dorchester as a center, and in the isle of
Purbeck.
(2) In Somerset it is claimed that they are more numer-
ous than in Dorset and are somewhat larger in frame.
III. The original sheep of Dorset and Somer-
set compared. —
(1) The sheep of Dorset were rather small and light of
carcass, black of nose and lip, wide of horn, light and low in
the shoulders, long but not coarse of limb, and ragged in coat,
but they were broad and somewhat deep of loin.
(2) The Somerset Dorsets were larger and more lank in
form, had pink noses, longer wool, and produced larger lambs.
IV. Breeding characteristics of the original
Dorsets.
27
Typical Dorset Ewe
Fig.32,
(218)
DORSET HORN SHEEP. 219
(1) There is evidence to show that for at least 200 years
past it was customary with many to breed them so as to drop
lambs in the early autumn, and
(2) In many instances they have been bred twice a year,
like the sheep of some warm climates.
V. The improvement of the breed.
(1) But little was done for the improvement of the
breed until near the middle of the century.
(2) They did not receive much encouragement from the
agricultural societies, and were not recognized as a distinct
breed at the Royal Agricultural Society’s show until 1862.
(3) The improvement of the breed was brought about by
careful selecting, judicious mating and improved food, and
without drawing upon alien blood.
VI. The improvers of Dorsets.
(1) No one name stands out pre-eminently as an improver
of Dorsets, but the first distinguished in this line was Richard
Seymour of Bradpole.
(2) During recent years many breeders have been zealous
in this work.
VII. Period of retrogression.
(1) During the first half of the century, Dorsets were
at first superseded by Merinos, and to a far greater extent by
Southdowns.
(2) They were also much crossed upon by Southdowns
and Leicesters, insomuch that
(3) At one time fears were entertained in some quarters
for the preservation of the breed, but they are rapidly regaining
lost ground. ©
VIII. Distribution in Britain.
(1) Outside of Dorset and Somerset, Dorsets are most
numerous in Devon and the Isle of Wight, but
(2) During recent years small flocks have been estab-
lished in other counties of England, and in Scotland and
Ireland.
(3) Prior to 1885 they were very largely confined to the
counties of Dorset and Somerset.
IX. Distribution in other countries.
(1) They were first imported into Canada in 1885 by E.
Stanford of Markham, Ont.
(2) They were first introduced into the United States
ee Ont., by William Daley of Lockport, N. Y.,
in 1887.
220 THE STUDY OF BREEDS.
(3) The first direct importation was made from Britain
by A. Thayer, Hoosick Falls, N. Y., and E. F. Bowditch of
Massachusetts, in 1887.
(4) They were introduced into France in 1890.
X. Organizations.
(1) Associations to promote the interests of the breed
have been established both in England and in the United
States.
(2) The American Dorset Horn Association was estab-
lished in 1801.
(3) The American Continental Dorset Club was estab-
lished in 1897.
XI. Distribution in the United States and
Canada.
(1) Dorsets are now being recorded from 27 states and
from several of the provinces of Canada.
(2) In the United States they are found most numerously
in New York, Pennsylvania, Ohio, Massachusetts, Vermont
and Connecticut, and probably in the order named.
XII. Registration in the United States.
(1) The two American associations have registered 10,738
animals.
(2) Of these a small percentage only are duplicates.
LEADING CHARACTERISTICS.
I. Relative size.
(1) In size the Dorsets are larger than the Southdowns,
but do not weigh so well in proportion.
(2) The size has, however, been much improved during
recent.years.
(3) The average weight of matured rams in fair flesh is
about 215 potunds and of matured ewes 165 pounds.
II. Adaptability.
(1) They have a semi-mountain character which well
adapts them to grassy slopes, plains and hills of moderate
elevation, and yet
(2) They can be reared in fine form on arable land, and
even on land not sufficiently drained.
(3) For the production of “winter lambs,” that is,
unweaned lambs which can be marketed in the winter and
early spring, they are unrivalled.
DORSET HORN SHEEP. 221
III. Early maturing qualities.
(1) They stand in the front rank in early maturing
qualities.
(2) The lambs especially attain heavy weights at an
early age.
IV. Grazing qualities.
(1) Their grazing qualities are excellent, as they are
quick in movement and are possessed of good staying pow-
ers. and
.2) They will eat coarser herbage than some of the other
breeds.
V. Feeding qualities.
(1) Owing to their docility they stand the confinement
of folding and housing well.
(2) When sufficiently well fed the aged dams are ready
for the market almost as soon as the lambs which they suckle.
VI. Quality of the meat.
(1) The meat is tender, good and well flavored where
the pasture is suitable, and it has a fair proportion of lean, but
(2) The proportion of dead meat to the live weight is not
quite equal to that obtained from the Southdown.
VII. Value in crossing and grading.
(1) Dorsets answer better for being crossed upon than
for crossing for mutton uses, as
(2) Horns in mutton sheep are not desirable, but
(3) In producing a class of cross bred or grade ewes
oo of the propensity to breed early, they are of great
value.
VIII. Breeding qualities.
(1) These are of the very first order.
(2) They may be mated in the spring, breed regularly,
and will in some instances breed twice a year.
(3) It is claimed that they produce from 130 to 180 per
cent of lambs, and the dams are good nurses and great milkers.
IX. Wool production.
(1) It has been estimated that the mature sheep will shear
on an average from six to eight pounds unwashed wool and ©
the lambs from two and one-half to three pounds.
(2) In fineness it is next to that of the Tunis.
i)
i)
i)
THE “STUDY OF (SREEDS:
X. Compared with Southdowns.
(1) Dorsets lead considerably in size, are more prolific
and better milkers, are superior for crossing when early lambs
are sought, and grow a heavier fleece.
(2) The Southdowns have more of general adaptability,
mature even more quickly, and fatten and kill somewhat
better.
PRINCIPAL POINTS.
I. In the absence of an authorized scale of
points, the following is submitted:
(1) Size—Medium for the breed, but the size is of course
affected by environment.
(2) General Outline—Inclining to long and not too com-
pact or massive.
(3) Head—Large rather than small, tapering toward the
muzzle and longer than in some breeds, and covered with a
tuft of wool of medium length.
(a) Forehead, broad and covered with a tuft of wool of
medium length.
(b) Nose, frequently slightly Roman, more especially in
the males.
(c) Poll, wide.
(d) Horns in both sexes, small and flat in the female,
but considerably longer, stronger and more angular in the male
and curved spirally outward from the side of the head.
(e) Ears, fairly long and fine and inclining a little
outward.
(4) Neck
development.
(a) Not strong at the junction with the lead, nor of
more than average development at the junction with the
shoulders.
(b) Depression on the top is to be guarded against.
(5) Back—Fairly wide, straight and level.
(a) Withers fairly wide and not elevated.
(b) Loin, broad and long.
(6) Forequarters—Of nearly equal development with the
hindquarters, but not quite so well filled out.
(a) Shoulders of fair size and moderately rounded out
above, with increasing fullness in center and lower portion.
(b) Chest, capacious.
(c) Breast, wide, deep and at least moderately well filled.
(d) Brisket, rounded and of much width.
(e) Forearm, inclining to long and tapering.
(7) Body—Inclining to long in the barrel and capacious.
Not less than medium in length and general
DORSET HORN SHEEP. 223
(a) Ribs of medium closeness and fairly round and deep
in their spring.
(b) Crops, undue depression is to be guarded against.
(c) Foreflank, full.
(d) Hindflank, low and moderately full.
(e) Deficient heart girth is to be guarded against.
(f) Underline, nearly straight.
(8) Hindquarters—Long, wide, deep and full.
(a) Hips, large, of at least medium fullness and depth,
and long.
(b) Crupper, creased above the spinal column.
(c) Thighs, full, inclining to long and tapering.
(d) Buttock, wide and square.
(e) Twist, full and placed medium low.
(9) Legs—Medium in length, size and strength, and
straight.
(a) They should stand firmly and well apart.
(b) In color they are white.
(10) Fleece—Evenly distributed over the body, coming but
a short distance forward on the cheek and down to the knee
and hock.
(a) The wool inclines to fine, is about three and one-haif
inches long when grown, and not more than medium in density.
(b) It is beautifully white and has a fair amount of yolk.
(c) The skin should be flesh-colored.
II. General appearance.
(1) The Dorset is a somewhat long-bodied sheep of fair
symmetry and style, and
(2) It is active, easy and graceful in its movements.
III. Compared with the Southdown.
(1) The Dorset is considerably larger and more rangy in
form and limb.
(2) It is longer in the head, neck and body, not so plump
relatively in the breast, shoulder and crops, nor quite so round
in the spring of rib.
(3) The wool covers less of the head and legs, is longer,
a little coarser and considerably less dense.
(4) The head and legs are white, while those of the
Southdown are some shade of brown.
i
UNS
LEG EURE ANG). 20
SHROPSHIRE SHEEP—THEIR ORIGIN AND HISTORY,
CHARACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Shropshire is a sheep composite in
character, the improvement of which has been chiefly
effected during the present century.
(1) The original breed from which they are descended
were chiefly known as ‘“Morfe Common” sheep, from an
extensive tract in Shropshire on which they fed, but
(2) Some are the descendants of sheep that fed on Can-
nock Chase in Staffordshire and on Whittington Heath, and
(3) The blood of all these strains now mingles in the
improved Shropshire.
II. How improvement has been effected.
(1) Improvement has been effected very largely through
crossing and selection, and also through better care and food.
(2) The blood of the Southdown, Cotswold and Leicester
breeds has all been freely used in their improvement, but not
in a regular or settled order, although
(3) Since the middle of the century but little outside
blood has been used, and for many years none at all.
Ill. The breed while yet unimproved.
(1) Originally the Shropshires were. horned, had _ black
or brown or spotted faces, and were an active and hardy race.
(2) They produced about two and one-half pounds of
wool per fleece, and about forty pounds of mutton to the
carcass.
IV. The improvers of Shropshires.
(1) Improvement was effected by a number of breeders
working simultaneously and not always in the same lines,
hence
(2) The lack of uniformity in types which characterized
the breed for many years after improvement had commenced.
15 22
226 THE STUDY OF BREEDS.
V. Recognition at exhibitions.
(1) Shropshires first gained marked distinction at the
Royal Society’s show at Gloucester in 1853 and again at Salis-
bury in 1857.
(2) They were first recognized in the prize lists of the
said show in 1859.
(3) In 1884, at the Royal show at Shrewsbury, 875 Shrop-
shires were on exhibition, or more than twice as many as were
brought forward of all the other breeds combined.
VI. Distribution of Shropshires in Britain.
(1) While the central home of the breed is Shropshire,
they are now bred numerously in more than half the counties
of England.
(2) They are also bred in considerable numbers in several
counties in Scotland and Ireland.
VII. Distribution in other countries.
(1) Although not imported into the United States until
1855, they are now more numerous than any of the other
breeds, and are also more generally distributed over the Union.
(2) Excellent flocks have also been established in Canada,
more especially in Ontario, where also they are more numerous
than any of the other pure breeds.
(3) And they are foune in considerable numbers in vari-
ous countries in Europe anc the continent of South America.
VIII. Organizations.
(1) Shropshires are protected by breeders’ associations
both in England and America, and registration is carefully
maintained in both countries.
(2) The American Shropshire Registry Association was
~ organized in 1884, and at least two other associations some-
what local in character have since been organized.
(3) The first volume of the American Shropshire Sheep
Record was published in 1889.
IX. Distribution of Shropshires in the United
States and Canada.
(1) They are now being recorded from 50 states and
provinces.
(2) The leading centers of distribution are probably
Ontario, New York, Michigan, Indiana and Wisconsin, but
(3) They are relatively quite numerous in all the central
states.
SHROPSHIRE SHEEP. 227
X. Registration in the United States.
(1) The American Shropshire Association has recorded
128,623 animals.
(2) About 4o per cent of these are males.
LEADING CHARACTERISTICS.
I. Relative size.
(1) In size Shropshires are considerably larger than the
Southdowns and they are of heavier build than the Dorsets,
but are not so large as the other Down breeds.
(2) In weight they are not a little ahead of the South-
downs, and they are probably heavier also than the Dorsets.
Il. Adaptability.
(1) Their wide diffusion and increasing popularity are
sure indications of their general adaptability.
(2) They are best adapted, however, to surfaces not vio-
lently undulating, and to sections where a fair proportion of
the land is arable.
III. Early maturing qualities.
(1) They mature quite as early probably as any other
breed except the Southdown.
(2) This property in the Shropshire is peculiarly valuable,
owing to the extent to which they are used in crossing.
IV. Grazing qualities.
(1) The grazing qualities of the Shropshire are good, but
it requires better pastures than the Southdown and Merino.
(2) Its docility also adapts it well to folding.
V. Feeding qualities.
(1) Shropshires feed very well under suitable conditions.
(2) The closeness of the fleece enables them to be fattened
where the shelter is very moderate, and they give an excellent
return for the food fed.
VI. Quality of the meat.
(1) The quality of the meat is excellent, about equal to
that of the Southdown, while the quantity furnished is con-
siderably more, and
(2) Like the Southdown they dress well in proportion to
the live weight.
228 THE STUDY OF BREEDS.
VII. Value in crossing and grading.
(1) For crossing upon Merino grades and common stocks
generally, the Shropshires have shown themselves as possessed
of especial value.
(2) They also cross excellently upon the grades of the
long wool varieties, and for that purpose they are now being
used more extensively in the United States than any other
variety.
VIII. Breeding qualities.
(1) The claim has been made that Shropshires are the
most prolific of all the breeds, but this claim is certainly
extravagant.
(2) It would be correct, however, to say that in this
respect they are at least average.
IX. Wool production.
(1) The average fleece from a good flock should clip nine
to ten pounds unwashed in the ewes and twelve to fifteen
pounds in the rams.
(2) The wool should be of medium length, between the
Southdown and Hampshire Down in fineness, and it should be
even and close.
X. Compared with Southdowns.
(1) The Shropshires are considerably larger, require
better grazing lands, produce larger progeny when crossed on
other stocks and a heavier fleece of wool.
(2) The Southdowns are something ahead in maturity
and it may be in easy keeping qualities, and
(3) In other essential characteristics they are not far
different.
STANDARD POINTS.
I. The following is the standard scale ol
points of excellence adopted by the American Shrop-
shire Association :
POINTS.
(1) Constitution—Constitution and quality indi-
cated by the form of body; deep and large in
breast and through the heart ; back wide, straight
and well covered with lean meat or muscle; wide
and full in the thigh, deep in flank; skin thick
but soft and of a pink color; prominent, bril-
jiant eyes and healthy countenance . : 25
(2)
(3)
(4)
(5)
(6)
(7)
(8)
(9)
SHROPSHIRE SHEEP,
229
POINTS.
Objections — Deficiency of brisket, light
around the heart, fish back, pointed shoulders,
tucked in flank, pale or too dark skin objec-
tionable.
Size—In fair condition when fully matured,
rams should weigh not less than 225 pounds
and ewes not less than 175 pounds :
Objections—Rams in full flesh 175 pounds or
under, ewes in full flesh 150 pounds or under.
General Appearance—General appearance and
character ; good carriage; head well up; elastic
movement, showing great symmetry of form
and uniformity of character throughout
Objections—Head drooping, low in neck,
sluggish movement.
Body—Well proportioned; medium _ bones;
great scale and length; well finished hindquar-
ers; thick back and loins; twist deep and full,
standing with legs well placed outside; breast
wide and extending well forward . ; ‘
Objections—Too fine bones, short body, defi-
cient in twist, legs close together, light in
brisket.
Head—Head short and broad; wide between
the ears and between the eyes; short from top
of head to tip of nose; ears short, of medium
size; eyes expressive; head should be well cov-
ered with wool to a point even with the eyes,
without any appearance of horns; color of face
dark brown E ; 3 : : :
Objections—Horns disqualify ; white face dis-
qualifies; head with prominent bones; bare on
top of head.
Neck—Medium length, good bone and muscu-
lar development; and especially with the rams,
heavier toward the shoulders, set high up and
rising from that point to back of head ;
Legs and Feet—Broad, short, straight; well set
_ apart; well shaped; color dark brown and well
wooled to the knees P ; : ,
Fleece—Body, -head, belly and legs to knees
well covered with fleece of even length and
quality; scrotum of rams well covered with
wool A ; : ; . : :
Quality of Wool—Medium such as is known in
our markets as “medium delaine’ and “half
combing wool,” strong, fine, lustrous fiber, with-
out tendency to mat or felt together, and at one
IG
- tO
15
=5L0
« IO
“LO
230 THE STUDY OF BREEDS.
POINTS.
year’s growth not less than three and one-half
inches in length . : : F ‘ ; ‘ 5
Perfection 5 ; ; : : y ; 100
II. Additional points.
(1) The nose of the rams should be broad and wrinkled.
(2) The ears of both sexes of an even dark color, and
neither erect nor drooping.
(3) A soft black color of face and legs is preferred to
dark brown, and
(4) Black and gray wool anywhere and coarse wool on
the hips are objectionable.
III. Compared with Southdowns.
(1) Shropshires are larger and longer in body and carry
a heavier fleece.
(2) The head has a more complete covering of wool and
the wool everywhere is longer, but not so fine, and
(3) The color of the face and legs is considerably darker.
LEC TRE NO, ii.
CHEVIOT SHEEP—ORIGIN AND HISTORY, CHARAC-
TERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. A narrow strip of country along the River
Tweed and amid the Cheviot hills formed the origi-
nal home of this breed of sheep.
(1) Amid the hills and valleys of this semi-mountain
range they have pastured for long centuries.
(2) Neither history nor tradition has given the slightest
clue as to the origin of the Cheviots which may be accepted
as satisfactory.
Il. Their former characters.
(1) Originally they were small, light boned and light in
the breast and forequarter.
(2) The wool was finer than at present, but it was also
much shorter.
(3) They were then, as now, a singularly hardy breed.
III. How improvement was effected.
(1) Improvement in breeding flocks has been secured
entirely by selection, improved keep in winter and intelligent
management.
; (2) The blood of both the long and medium wooled
breeds has frequently been in‘roduced, but to no purpose,
except with the drafts held for disposal, as a lessened hardi-
hood is the invariable result.
IV. Exposure in their native home.
(1) During the whole of the year Cheviots are exposed
without any shelter save that which their native glens afford.
(2) They are fed some hay in time of deep snow, and
the ewes get turnips at the lambing season.
(3) The terrible winter storms which occur at intervals
sometimes occasion severe losses.
231
aM }OIAY) JedAy “PE “BLY (z£z)
CHEVIOT SHEEP. 233
V. Disposal of Cheviots.
(1) They are seldom finished on the lands on which they
are reared, but
(2) Are sold at various ages to be finished on lowland
pastures.
VI. Distribution in Britain.
(1) They are now found as far south as Cornwall, and
have been extended to the extreme north of Scotland, but only
on elevations found suitable for them.
(2) On many of the hills they have entirely superseded
the Black-faced Highland breed.
VII. Distribution in other countries.
(1) They were first imported into Delaware county, ING Ye)
in 1838, by Robert Young, but .
(2) Their diffusion was very slow and gradual until sub-
sequently to 1880.
(3) A number of flocks have also been established in the
Dominion of Canada.
VIII. Organization.
(1) The American Cheviot Sheep Breeders’ Association
was organized at Hartwick, N. Y., in 1891.
(2) The National Cheviot Sheep Society was organized
at Indianapolis, Ind., in 1894.
(3) Records are being kept by both associations.
IX. Distribution in the United States.
(1) Flocks of more or less size exist in nearly all the
states east of the Mississippi river and north of the Ohio and
Potomac.
(2) They are most numerous in the states of New York
and Indiana and in the order named.
(3) Strange to say, they do not appear to have been intro-
duced into the range country.
X. Registration in the United States.
(1) There have been recorded in all by the two American
associations 5,743 animals.
(2) Of these about one-fourth are males and the remain-
der females.
LEADING CHARACTERISTICS.
I. Relative size.
(1) In size they are about equal to the Dorsets, which
bp some extent they resemble in shape, but they carry a longer
eece.
234 THE STUDY OF, BREEDS.
(2) The average weight of the rams in good flesh is about
200 to 220 pounds and of the ewes 150 to 160 pounds.
II. Adaptability.
(1) They are well adapted to hilly lands, where hardihood
is an important essential, but they can also be successfully
reared on undulating surfaces.
(2) They should do well on the lower ranges of the Alle-
ghenies and the Rocky mountains, more especially the former.
III. Early maturing qualities.
(1) These are not so good as in some breeds, owing to
the manner of rearing which the conditions necessitate, but
(2) In this respect they have been improved during recent
years.
IV. Grazing qualities.
(1) These are superlatively good, but
(2) Cheviots do better on short, fine herbage than on
coarse grasses and heath.
V. Feeding qualities.
(1) Being a semi-mountain breed they would not submit
so well to close confinement as some other breeds, hence
(2) They are more commonly finished on pastures and
by folding.
VI. Quality of the meat.
(1) The mutton is very good, but
(2) It is not quite equal to the Southdown in delicacy,
nor to the mountain breeds in flavor.
VII. Value in crossing and grading.
(1) There is probably not very wide room for using this
breed for crossing in rich, arable sections, but
(2) On exposed ranges and in bleak situations they could
doubtless oftentimes be used with much advantage.
VIII. Breeding qualities.
(1) Cheviots breed with much regularity, but
(2) They are not particularly noted as producers of
couplets.
IX. Wool production.
(1) The average fleece should weigh eight to ten pounds.
CHEVIOT SHEEP. 235
(2) The wool is coarser now than formerly, and is not
always even in quality.
X. Compared with Southdowns.
(1) Cheviots are larger and more rangy and even more
hardy, are adapted to even a wider range of conditions, are
better for crossing where hardihood is sought and carry a
heavier fleece of wool.
(2) The Southdowns mature earlier, feed more quickly,
dress somewhat better on the block, and are superior for cross-
ing where improvement in mutton qualities is sought.
STANDARD POINTS.
I. The following is the scale of points drawn
up by the American Cheviot Sheep Breeders’ Asso-
ciation :
POINTS.
(1) Blood—Pure bred from one or more irnporta-
tions from Scotland . : f , ‘
(2) Constitution and Quality—Indicated by the
form of body; deep and large in breast and
through the heart; back, wide and straight and
well covered with lean meat; wide and full in
the thigh; deep in flank; skin soft and pink in
color; prominent eyes, healthful countenance . 25
(3) Size—In fair condition, when fully matured,
rams should weigh not less than 175 pounds;
ewes 135 pounds when bred in America. Im-
ported stock: Rams 125 to 150 pounds, ewes 100
to 125 pounds ; : : ; f
(4) General Appearance—Good carriage; head well
up; elastic movement; showing symmetry of
form and uniformity of character throughout . 10
(5) Body—Well proportioned; small bone; great
scale and length; well finished hindquarters;
thick back and loins; standing with legs placed
well outside; breast wide and prominent in
front; tail wide and well covered with wool . Io
(6) Head—Long and broad and wide between the
eyes; ears of medium length and erect; face
white, but small black spots on head and ears
are not objectionable; straight or Roman nose;
end of nose dark, but never smut nose on top
with black or brown; no tuft of wool on head Io
(7) Neck—Medium in length; thick and _ well
placed on the shoulders ; : ; ;
+O
red
236 THE STUDY OF BREEDS.
POINTS.
(8) Legs and Feet—Short legs, well set apart; color
white; no wool on legs; fore legs round, hind
legs flat and straight; hoofs black and well
Shaped (7°. > 4 : ; F ? :
(9) Covering—Body and belly well covered with
fleece of medium length and good quality . Rake |
(10) Quality of Wool—Medium; such as is known
in the market as half combing wool ~ . ‘ 5
Perfection 2 3 ; : qi 100
II. Compared with Southdowns.
(1) Cheviots are larger in size and considerably longer
in body.
(2) They are longer and stronger in limb and are less
compact in the coupling.
(3) They are longer in the head and ears, are more bare
of wool on head and legs, and these are white in color.
(4) The wool is longer, but less fine in character, and not
so evenly distributed.
EECTURT NO... #2.
SUFFOLK DOWN SHEEP—ORIGIN AND HISTORY,
CHARACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. Suffolk sheep are a composite breed, whose
central home is in the counties of Suffolk, Norfolk,
Cambridge and Essex in England.
(1) They are essentially the outcome of the crossing of
Southdown rams upon ewes of the old Norfolk breed.
(2) These crosses continued to a greater or lesser extent
until the middle of the present century.
II. The old Norfolks may be described as
follows:
(1) Their bodies and limbs were long and robust.
4 (2) They carried their heads erect, and both sexes had
orns.
(3) The fleece was fine, soft and silky, and weighed about
two and one-half pounds.
(4) The color of the face and feet was a jet black.
(5) They were hardy and prolific, but shy, and their
active habits admirably adapted them for grazing on scant
pastures.
III. The improvers of Suffolks.
(1) The work of improvement was carried on simulta-
neously by a number of breeders in the counties of Suffolk,
Norfolk, Cambridge and Essex.
(2) George Dobito of Ludgate, Suffolk, was the most
zealous and distinguished of the early improvers.
(3) Some of the existing flocks date back to the earlier
years of the century.
IV. Suffolks on exhibition.
(1) They were first called “Suffolks’” in 1859 when classes
were created for them at the show held by the Suffolk Agri-
cultural Association.
237
amy umog yjoyng jeidky “cE “BIy (g€z)
SUFFOLK DOWN SHEEP. 239
(2) In 1883, 1884 and 1885, they were awarded first honors
in competition with all other short wooled breeds at the shows
held during those respective years, by the Royal Agricultural
Society.
(3) For many years past they have also made a creditable
exhibit at the Smithficld Club and other fat stock shows.
V. Distribution of Suffolks in other countries.
(1) Suffolks have been exported, but only during recent
years, to several countries in Europe, to South America, Can-
ada and the United States.
(2) The first importation of Suffolks to Canada was made
by B. W. Sewell, Frederickton, N. B., in 1888.
(3) The first importation was made to the United States
by M. B. Streeter, Brooklyn, N. Y., in 1888.
VI. Suffolk sheep societies.
(1) The Suffolk Sheep Society of England was estab-
lished in 1886.
(2) The American Suffolk Flock Registry Association
was established in 1892, with headquarters at Des Moines, Ia.
(3) Registration is being given careful attention by both
associations.
VII. Distribution in the United States and
Canada:
(1) The chief center of distribution in the United States
is Iowa, and in Canada, Ontario, but
(2) There are now flocks of Suffolks in several of the
states.
VIII. Registration in the United States.
(1) Owing to the recent introduction of Suffolks into the
United States the number entered for record is’ not yet
numerous.
(2) The initial volume of the American Suffolk Flock
Book has not yet appeared. :
LEADING CHARACTERISTICS.
I. Relative size.
(1) The Suffolks are larger than the Southdowns, Dor-
sets and Shropshires, and nearly as large as the Hampshires
and Oxfords, but
2 (2) They are not quite so heavy as the two last named
reeds.
240 THE STUDY OF BREEDS.
II. Adaptability.
(1) The Suffolks are well adapted. to farms with some
good arable land, and a considerable range of pastures, not -
over luxuriant.
(2) Their active habits and hardihood make them good
rustlers.
(3) The average weight of rams in good thrift is about
230 pounds and of ewes 185 pounds.
III. Early maturing qualities.
(1) The strong infusion of Southdown blood has given
the Suffolks good maturing qualities, and
(2) The good nursing qualities of the dams favor the
same in a marked degree in the lambs.
IV. Grazing qualities.
(1) The Suffolks are capital grazers, but they want undu-
lating rather than violently hilly land.
(2) They should graze well on ranges not mountainous
in character.
V. Feeding qualities.
(1) They feed fairly well.
(2) Their inclination to ranginess in form is somewhat
against highest feeding qualities.
VI. Quality of the meat.
(1) In 1797, Arthur Young describes the mutton as hay-
ing no superior in texture, grain or flavor.
(2) These fine qualities are retained, and there have been
added to them juiciness and a greatly increased proportion of
meat with fat and lean intermixed.
VII. Value in crossing and grading.
(1) They have proved themselves very valuable for cross-
ing upon the Merino grades of South America, and they
should be specially valuable for this purpose on ranges of
moderate elevation.
(2) They cross particularly well on grades of the blocky
type.
VIII. Breeding qualities.
(1) These are exceptionally good, hence in this respect
they are not far behind the Dorsets, and
(2) The dams make exceptionally good nurses.
SUFFOLK DOWN SHEEP. 241
IX. Wool production.
(1) In wool production, they shear a little more than the
Southdowns, and the wool is about as fine as that of the Shrop-
shires or nearly so.
(2) The average fleece may be put at about seven to nine
pounds unwashed.
X. Compared with Southdowns.
(1) Suffolks are much larger, are adapted to more inten-
sive conditions and relatively better pastures, are better
average milkers and produce a heavier fleece.
(2) Southdowns mature somewhat earlier, fatten more
quickly and dress better on the block.
(3) In other essential characteristics they are much alike.
STANDARD POINTS.
I. The following scale cf points was drawn
up for Suffolks by the American Flock Registry
Association in 1892:
POINTS.
(1) General Appearance—Pleasing outline; good
carriage and symmetry of development ! Srcaiyt
(2) General Form—Large in size; inclined to long
in body; medium strength of bone; somewhat
cylindrical in shape, and straight above, below
and in the rear . 15
(3) Head—Medium in size, inclining to long, and
covered with fine, short, glossy black hair to the
junction with the neck; a small quantity of
clean, white wool on the forehead is not
objected to; muzzle moderately fine, especially
in ewes; eyes bright and full; ears of medium
length and fineness / +10
(4) Neck—Moderately long and w well set, and blend-
ing well with the body, with some crest in
the rams ; ; ; : 5
(5) Forequarters—Well developed : breast, wide,
deep and full; brisket broad; chest, capacious,
with good heart girth; shoulders, broad, oblique
and well filled in the neck-vein and crops;
withers, broad; arm, well developed . 0
(6) Barrel—Roomy : back, straight, broad and well
fleshed throughout its entire length; ribs, well
sprung and moderately deep; fore and hind
Mame Sm and deep = s\)) 2.9 i aH cee a ee, 2 BS
16
242 THE STUDY OF BREEDS.
POINTS.
(7) Hindquarters—Long, deep and full; tail, broad
and well set up; buttock, broad; twist, full;
thigh, broad and full . d ‘ g ;
(8) Feet and Legs—Straight, of medium length
with flat bone; bare of wool below the knee and
hock; glossy black in color and set well apart . 8
(9) Fleece—Moderately short, with close, fine lus-
trous fiber and without tendency to mat or felt
together, or to shade off into dark or gray wool
or hair, especially about the neck and tail. The
fleece should cover the whole body except the
head and the legs below the knee and hock; and
the skin underneath it should be fair, soft and
of a pink color . 5 2 3 : 2 . 10
Bt
Perfection : ; : : 5 ; 3 100
II. Compared with Southdowns.
(1) The Suffolks are considerably larger and heavier, and
are longer in body and limb.
(2) The head is longer and much more bare of wool; the
ear is larger and the face and legs are much blacker, and
(3) The wool is a little longer, but not quite so dense.
LECTURE NO. 133.
HAMPSHIRE DOWN SHEEP—ORIGIN AND HISTORY,
CHARACTERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Hampshire Down is the outcome of a
cross of the improved Southdown upon the old Wilt-
shire horned sheep and the old Berkshire Knot.
3 (1) The old Wiltshires were the largest of the fine wooled
breeds of England, but they were lank and ungainly in body;
they were white or mottled in the face and legs, and both
sexes had horns.
(2) The old Berkshires were strong, active and vigorous;
one type only had horns, and both types generally had dark
faces and feet.
(3) Both the Wiltshire and Berkshire breeds had long
and strong limbs, both had oman noses, and both were very
hardy, but were hard feeders and slow in maturing.
II. How improvement was effected.
(1) In very many instances Southdown rams were used
upon the native ewes, but sometimes the native rams were
used upon Southdown ewes.
(2) A careful system of selection followed, and after a
time crossbred rams of the progeny were chosen.
(3) In this way a breed was formed which retained the
size and hardihood of the old native breed, and the good feed-
ing qualities of the Southdown.
III. When improvement was effected.
(1) It commenced about the beginning of the century, or
even prior to that date, but
(2) The perfecting of the breed belongs rather to the last
than to the first half of th. century.
IV. There was lack of uniformity for a time
in the Improved Hampshire Downs, owing
(1) To the varied nature of the methods of improvement
adopted, and
243
HAMPSHIRE DOWN SHEEP. 245
(2) To the variations in soils in different sections where
. they were reared, yet notwithstanding,
(3) The Improved Hampshires have been brought to a
high state of uniformity.
V. The improvers of Hampshire Downs.
(1) Early in the century many farmers engaged in the
work without concerted action, and hence without uniformity
in plan, but
(2) About 1834 or 1835, William Humphrey of Oak Ash,
Newbury, commenced a work which resulted in great improve-
ment to the breed, and later
(3) Improvement was carried still further by Mr. Law-
rence of Bulbridge, and Mr. Morrison of Fonthill.
VI. Distribution of Hampshire Downs.
(1) Although this breed originated in the counties of
Hampshire, Wiltshire and Berkshire, they are now found to
some extent in Dorset, Sussex, Surrey and other counties of
England.
(2) Prior to the Civil war they were introduced in con-
siderable numbers into the southern states, but the flocks were
practically annihilated during that contest.
(3) The first importation to the northern states was made
by Thomas Messenger of Great Neck, L. I., N. Y., in 1855, but
importations were infrequent until within the last two or three
decades.
VII. Organizations.
(1) Associations in the interests of the breed have been
formed both in Great Britain and the United States.
(2) The Hampshire Down Breeders’ Association of
America was organized in 1880.
(3) The first volume of the Hampshire Down Flock
Record was issued in 1890.
VIII. Distribution in the United States.
(1) Hampshires are now distributed in nineteen states of
the Union and small flocks exist in Ontario and Quebec.
(2) They are most numerous in the states of New York,
Michigan, Pennsylvania and Ohio and in the order named.
(3) Distribution has not yet been extended to the south-
ern and southwestern states.
IX. Registration in the United States.
(1) In all 7,450 animals have been recorded.
(2) Of these 2,088 are males and 5,362 females.
246 THE STUDY OF BREEDS.
LEADING CHARACTERISTICS.
I. Relative size.
(1) In size the Hampshire Downs are second only to the
Oxfords among the middle wool breeds, and they are a close
second to them in average weight.
(2) The average weight of rams at maturity and in good
flesh may be put at 250 pounds and of ewes 200 pounds.
II. Adaptability.
(1) Hampshires are admirably adapted to locations near
large cities, where both arable and pasture lands are inter-
spersed, as they furnish large lambs for the early markets,
either pure or when crossed.
(2) In other words, they are best adapted to an intensive
system of farming.
Il]. Early maturing qualities.
(1) These are excellent.
(2) They produce lambs of heavier weight at an earlier
age, it is claimed, than any other breed.
IV. Grazing qualities.
(1) These are good when the pastures are not too
broken, as
(2) The staying powers of the old original breeds have
in a measure been retained.
V. Feeding qualities.
(1). Here also they excel, as has been amply testified by
their winnings at leading fat stock shows.
(2) Hampshires may be fattened at an early age and they
stand forcing well.
(3) Lambs have frequently been made to gain a pound
per day from birth until marketed.
VI. Quality of the meat.
(1) The meat is juicy and tender, and ordinarily has the
fat and lean well intermixed, but
(2) The proportion of the bone is larger than in some
breeds.
VII. Value in crossing and grading.
(1) Hampshires are specially valuable in crossing where
early and quick maturing and large-sized lambs are wanted,
HAMPSHIRE DOWN SHEEP. 247
and more especially where the ewes are of the compact and
small order.
(2) Lambs from crossbred ewes may be made to attain
much size at an early age.
VIII. Breeding qualities.
(1) These are excellent, as good milking and good breed-
ing qualities go together.
(2) They inherit their good breeding qualities from the
old original breeds.
IX. Wool production.
(1) They shear somewhat heavier fleeces than the South-
downs, averaging probably from seven to ten pounds per fleece.
unwashed.
(2) The wool is of medium length, but a little coarser
perhaps than Shropshire wool.
X. Compared with Southdowns.
(1) Hampshires are much larger, are more prolific and
better milkers and produce a heavier fleece.
(2) Southdowns have wider adaptation, especially in their
grazing qualities, and dress somewhat better on the block.
(3) In other respects they are nearly equal.
STANDARD POINTS.
I. The following is the standard of excellence
drawn up by the American Hampshire Down Breed-
ers’ Association in 1890:
(1) Head and Legs—
(a) Head, moderately large but not coarse; well covered
with wool on forehead and cheeks.
(b) Nostrils, wide.
(c) Color (head and legs), dark brown or black.
(d) Eyes, prominent and lustrous.
(e) Ears, moderately long and thin, and dark brown or
black in color.
(f) Legs, well under outside of body, straight, with good
size of bone; black.
(2) Neck, Shoulders and Chest—
(a) Neck, a regul.r taper from shoulders to head, without
any hollow in front of shoulders, set high up on body.
(b) Shoulders, sloping, full, and not higher than the line
of back and neck.
248 THE STUDY OF BREEDS.
(c) Chest, deep and full in the heart place, with breast
prominent and full.
(3) Body—
(a) Back, straight, with full spring of rib.
(b) Loin, wide and straight, without depression in front
of hips.
(c) Quarters, long from hips to rump, without sloping,
and deep in thigh. Broad in hips and rump with full hams.
Inside of thighs full.
II. Scale of points.
POINTS.
(1) Head—Size and shape, 5; eyes and ears, 3;
coler, 5; legs and: feet, 2. ~ 15
(2) Neck, Shoulders and Breast—Neck, Sis shoul-
ders. 10; chest and: breast, 15)... 30
(3) Body—Back and loin, 15; ribs, Bor Se ea
(4) Quarters—Length, 10; width, 10; twist, 5 . 25
(5) Wool—Forehead and cheeks, 2 belly, well cov-
ered, 3; quality, 5 : 10
Perfection ; ; é E ; , : 100
III. Compared with Southdowns.
(1) Hampshires are much larger and longer and are
more rangy.
(2) Are stronger in the head, ears and limbs.
(3) Are darker in the face and legs, and
i (4) Are a little longer and considerably more open in
eece.
LECTURE NO:: 14.
OXFORD DOWNS—ORIGIN AND HISTORY, CHARAC-
TERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Oxford Downs originated in a cross of
Cotswold rams upon Hampshire Down ewes, and to
a limited extent probably on Southdown ewes.
(1) Their cleanly cut profile, the thinner nose, the longer
forelock, the longer and thinner ear, and the compact form of
the body are derived from the Cotswold parent, and
(2) The dark face and legs, the comparatively close fleece
and the good quality of the mutton are largely due to the
Down parentage.
II. When improvement was effected.
(1) These crosses cannot be traced beyond the year
1833, and
(2) It is thought that no outside blood has been intro-
duced since 1854.
III. How improvement was effected.
(1) Sometimes the crosses were from one parent breed
and sometimes from the other, but more commonly Cotswold
males were used.
(2) Those who made them at first were seeking the
improvement of mutton and wool qualities rather than the
establishment of a new breed.
(3) After a time the improvement secured was more than
maintained, through judicious selection and mating.
IV. The leading improvers of the breed.
(1) Foremost among these is Samuel Druce of Eynsham,
Oxon, Oxfordshire, who commenced the work of crossing in
1833 or 1834. .
249
~
and 4
2
SASS Bien rT
Typical Oxford Down Ewe
Fig. 37.
(250)
OXFORD DOWNS. 251
(2) At a later period the names of William Gillett of
South Leigh, J. Gillett of Brize Norton and J. Hitchman of
Little Milton are prominent among the many who helped to
improve the breed.
V. Recognition at exhibitions.
(1) They were first recognized as a distinct breed by the
Royal Agricultural Society in 1862.
(2) For many years they were exhibited as crossbreds,
and were first called Oxford Downs in 1857.
VI. Distribution of Oxford Downs.
(1) The original central home of Oxford Downs was the
county of Oxford, but now they are somewhat numerously
found in several of the neighboring counties.
(2) They are found in nearly every state and kingdom
in Europe, in South Africa, Australia, South America, Canada
and the United States.
VII. Importations to the United States and
Canada.
(1) Oxford Downs were first imported to the United
States in 1853 by R. S. Fay of Lynn, Mass., and William C.
Rives of Virginia.
(2) Since 1880 considerable importing has been done both
by the United States and Canada.
VIII. Organizations.
(1) Registration has received attention both in England
and America.
(2) The American Oxford Down Sheep Record Associa-
tion was organized in 1884.
IX. Distribution in the United States and
Canada.
(1) Oxford Downs are distributed over thirty-one states
of the Union and over nearly all the provinces of Canada.
(2) Ontario, Indiana, Illinois, New York and Wisconsin
are ak great centers of distribution, and probably in the order
named.
X. Registration in the United States.
(1) More than 18,800 Oxford Downs have been recorded,
of which nearly 8,000 are rams and the remainder ewes.
(2) The number of individuals recording is 619, of whom
142 are in Ontario.
252 THE STUDY OF BREEDS.
LEADING CHARACTERISTICS.
I. Relative size.
(1) The Oxford Downs are the largest and heaviest of
the Down breeds, and they are also probably heavier than the
Leicesters in average weight.
(2) When in good flesh Oxford Down rams should weigh
about 250 to 275 pounds at maturity and the ewes about 200
to 225 pounds.
II. Adaptability.
(1) Oxford Downs are best adapted to arable sections
where the lands produce good pastures, but they will do fairly
well on coarse herbage.
(2) They are better adapted to intensive conditions than
to those opposite in character.
III. Early maturing qualities.
(1) These are at least average.
(2) The lambs attain heavy weights when one year old.
IV. Grazing qualities.
(1) Like the Cotswold, they graze well for so heavy a
breed, but
(2) They should not be kept on rugged or broken pas-
tures.
V. Feeding qualities.
(1) They will make good gains for a long period, owing
to their great scale, but
(2) To suit the markets of to-day, they should be fattened
when young. ‘
VI. Quality of the meat.
(1) The meat, like that of all the Down breeds, ranks
high.
(2) It is abundant in quantity, of medium fineness of
grain and well intermixed.
VII. Value in crossing and grading.
(1) Wherever lambs are wanted of large size, good nuiut-
ton qualities and good producers of heavy fleeces of medium
wool, the Oxford Downs will make a good cross.
(2) Where pastures are good they have been found to
cross well upon Merinos, but not under conditions the
opposite.
OXFORD DOWNS. 253
VIII. Breeding qualities.
(1) These are very good.
(2)They breed regularly, have fair prolificacy and are
good milkers and nurses.
IX. Wool production.
(1) The wool is coarser than in any of the other Down
breeds, but it is also considerably heavier to the fleece.
(2) In well kept flocks, the average fleece should weigh
from ten to twelve pounds, unwashed.
X. Compared with the Southdowns.
(1) Oxford Downs are much larger and heavier, are
better adapted to intensive conditions and also for crossing
when increase in size and weight of wool are wanted.
(2) Southdowns mature more quickly, have a wider range
of general adaptation and are better suited for crossing and
grading when refinement in form and quality is desired.
(3) In other essentials they are about equal.
STANDARD POINTS.
I. The following is the scale of points adopted
by the American Oxford Down Record Associaticn .
BREED TYPE OF ANIMALS.
POINTS.
(1) Form of a good general appearance, made by a
well balanced conformation, free from coarse-
ness in any part, and showing good style both
at rest and in motion . i 15
(2) Head of moderate length and wid: i paeen
the ears and between the eyes, and well covered
with wool over poll and down to the eyes. Color
of face, an even dark gray or brown, either with
or without gray spot on tip of nose . ‘ 6
(3) When fully matured and in good onan
rams should weigh 250 to 350 pounds, ewes
180 to 275 pounds ; ; Hata
(4) Ears medium size, not too eet ahi af an even
brown or dark gray color ‘ L 2
(5) Legs short, strong in bone, flat and of even
dark gray or brown color, placed squarely under
the body and well apart : , ; : 62
254 THE STUDY OF BREEDS,
CONSTITUTION.
(6) Large around the heart and wide ana full in
the chest . : ; : , : ; :
(7) The movement - ) Underline, straight from brisket to hind flank.
(c) Shoulder, large, broad, deep and but slightly rounding
out toward the center.
(d) Brisket, broad.
(ce) Chest, well developed, as indicated by width and depth
of shoulders, width of brisket and heart girth.
SWINE. 285
(f) Arm and thigh, medium to short, broad, rather flat
and much tapered to the knee and hock.
(g) Side, inclining to long, but varying much with the
breed; deep and straight and even from the shoulder to the
hain, and as thick below as above.
(h) Ribs, springing well from the backbone, then descend-
ing with a rather quick curve, and extending well down.
(i) Fore and hind flanks, low and well filled.
(j) Heart girth and flank girth, good and about equal.
(k) Hindquarters, long, deep and fairly wide.
(1) Ham, large, full, well down on the thigh, only slightly
rounding toward the center and abruptly rounded toward the
buttock.
(m) Tail, not coarse, and curled rather than straight.
(nx) Buttock, full and slightly rounding from the tail to
the twist.
(o) Twist, low, broad and full.
(6) Legs—Short, rather than long, with short pasterns,
strong, but not coarse, straight, standing wide apart and car-
rving with ease the weight of the body.
(7) Skin—Smooth, without scales, and covered with a
plentiful coat of rather strong, but not coarse hair, and without
bristles.
(8) General Appearance—The appearance should indicate
vigor, easy action and docility.
V. The sow should possess the same leading
essentials as to form as the boar, with the following
points of difference:
(1) She is not so large in frame, is finer in general outline
and in bone, and is more roomy in the coupling.
(2) The head is smaller and considerably more refined.
(3) The neck is less massive in its development.
(4) The hair is not so coarse nor so strong, more espe-
cially on the neck, and
(5) She should have not less than twelve teats placed
well apart.
VI. The style of pig bred during the recent
decades.
(1) Breeders gave the preference to animals with small
and short heads, short and thick necks, broad and compact
bodies and fine limbs.
(2) While such preferences secured easy keeping and
great fattening qualities, they produced more or less of deli-
cacy of constitution, impaired the breeding powers and gave
meat excessively fat and with but a small proportion of bacon,
286 THE STUDY OF BREEDS.
VII. Modifications in form that are likely to
be more sought for by breeders.
(1) The demand for leaner meat with more bacon is
bringing into favor pigs with medium heads and necks, longer
bodies and somewhat stronger limbs.
(2) Such animals are usually more rugged if not so quick
in maturing, are better breeders, produce more bacon and a2
large proportion of lean meat, and
(3) They also mature sufficiently early to be marketed at
from six to eight months old, when they should weigh from
150 to 200 pounds, or even more if well fed. ~
(4). These modifications may be secured through crossing
the short-bodied grade types by sires of the bacon breeds, or
by continued selection within the breed in any of the medium
types.
ey oA Die DS
LECTURE NO. 4.
CHESTER WHITES—ORIGIN AND HISTORY, CHARAC-
TERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Chester Whites originated in Chester
county, Pennsylvania, from which they derive their
name.
(1) They are probably the oldest of the breeds purely
American in origin.
(2) The establishment and improvement of the breed has
occupied a large portion of the century.
II. Materials used in forming the breed.
(1) The foundation stocks appear to have been large
hogs, white in color, found in that part of Pennsylvania.
(2) These were probably descended from the Old English
White breed, the ancestors of the various Yorkshire breeds.
III. The work of improvement.
(1) The first impulse to the improvement of the white
hogs of Chester county appears to have originated in the impor-
tation of a pair of white pigs from Bedford, England, by Capt.
James Jeffries of Westchester, Pa.
(2) Improvement since that time has been more or less
continuous, and has been greatly advanced by selection and
more recently by breeding to a standard.
IV. The‘improvers of Chester Whites.
(1) A number of farmers appear to have engaged in this
287
MOS 214M 423824 JeIdAL “IP “Bid (ggz)
stented. dot ema
CHESTER WHITES. 289
work simultaneously, and chiefly at first with a view to secur-
ing a more suitable animal for the market.
(2) But prominent among the improvers of the breed
stana the names of Thomas Wood of Chester county, Pa., and
S. H. Todd of Wakeman, O.
V. Influences that have retarded distribution.
(1) When the demand for Chester Whites became greater
than the supply, dishonest men sold large numbers as pure
which had little in common with Chester Whites save the
color, and
(2) In the West they have been found to some extent
liable to mange.
VI. Modifications in the breed.
(1) Formerly Chester Whites were coarse in the head,
bone and hair, had a large pendant ear, a long and coarse tail,
and lacked smoothness of form.
(2) These coarse features have been eliminated in a
marked degree, and they have been transformed into a smooth
and symmetrical breed.
VII. Organization.
(1) At least five record associations have been organized
in the interests of Chester White swine in the United States.
(2) These are the American Chester White Record Asso-
ciation, the National, the International, the Standard and the
Ohio Improved.
VIII. Distribution in the United States and
Canada.
(1) Chester White swine are fairly well distributed over
the eastern, northern, central and northwestern states and
many are bred in Canada.
(2) They are numerously kept in the states of Pennsyl-
vania, Ohio, Indiana, Illinois, Iowa, and in the province of
Ontario.
IX. Registration in the United States and
Canada.
(1) The Standard and American Associations have
recorded 37,576 animals, of which 16,672 are males and 20,904
females.
(2) In Ontario, 2,766 animals have been recorded.
IQ
i)
gO THE: STUDY OF BREEDS:
LEADING CHARACTERISTICS.
I. Relative size.
(1) Chester Whites are among the largest, if they are not
indeed the largest of the American or British breeds.
(2) The size, however, has lessened since the coarseness
which characterized many of the earlier specimens was
eliminated.
II. Adaptability.
(1) Chester Whites have been found best suited to those
portions of the United States where the climate is not too
warm in summer.
(2) They also answer well for markets which call for
large development at a comparatively early age.
III. Early maturing qualities.
(1) They possess these in a fair degree, but not to the
same extent as some of the small breeds, as
(2) The large frame requires longer to perfect its growth.
IV. Grazing and feeding qualities.
(1) The fairly strong limbs of the Chester Whites adapt
them well to summer grazing.
(2) They will feed to attain heavy weights, but do not
finish so soon as some of the lighter breeds.
V. Quality of the meat.
(1) The meat is good, but contains more bone than some
breeds, and
(2) The flesh is also less firm, owing probably to the rela-
tively larger amount of fat.
VI. Value in crossing and grading.
(1) Chester Whites are valuable for crossing upon grades
small and over refined.
(2) Such a cross will impart vigor, hardihood, increased
prolificacy and greatly increased size.
VII. Breeding qualities.
(1) These are satisfactory, but
(2) They are probably scarcely equal to those of the other
large breeds.
CHESTER WHITES. 291
STANDARD POINTS.
I. The following is the scale of points as
adopted by the Chester White Record Association in
1885, and revised by the same in 1888:
POINTS
(1) Head—Small, broad, slightly dished
{2) Eye—Large and bright ‘
(3) Ear—Thin, fine, drooping
(4) Jowl—Neat and full . :
Neck—Short, full, well arched
6) Brisket—Full and deep
7) Shoulder—Broad and deep
8) Girth Around Heart .
9) Back—Straight and broad
0) Sides—Deep: and full
1) Ribs—Well sprung
2) Belly—Whide and straight _
3) Girth Around Flank .
4)
5)
6)
7)
8)
9)
0)
oN
on
wH
eH
HoH
BRUHFWNHNOORN ONO DWWWH HW
Ham—Broad, full and deep . E
Limbs—-Strong, straight and neat
Tail—Tapering, and not coarse
Coat—Fine and thick
Color—White
Action—Prompt, easy and graceful
Symmetry : : :
LO es ee ee ee
NEN SOON NNN NON
Perfecticn. <;:. ; ; : A p ; 100
II. The following is the detailed description
drawn up by the Chester White Record Association:
(1) Head—Short; broad between the eyes, and_ nicely
tapering from eyes to point of nose; face slightly dished;
cheeks full. Objections—Head, coarse, long and narrow; face
straight or too much dished; snout coarse or thick.
(2) Eye—Large, bright and free from overgrowing fat.
Objections—Small, dim or hidden under protruding fat.
(3) Ear—Drooping, thin, pointing outward and forward;
well proportioned to size of body. Objections—Too large and
coarse; thick, lopping; lying too near the face; stiff, erect or
too small.
(4) Jowl—Full, firm and neat; carrying fullness well back
to neck and brisket. Objections—Flabby, light, thin in cheek;
tucking up under the neck.
(5) Neck—Full, deep, short and well arched. Objec-
tions—Long, flat, lacking in fullness or depth.
Deal
292 THE STUDY OF BREEDS.
(6) Brisket—Full, strong, well let down, extending well
forward, and on line of the belly. Objections—Narrow or
tucked up.
(7) Shoulder—Broad, deep, thickness in proportion to the
side and ham, full and even on top. Objections—Thick beyond
the line of side and ham, lacking in depth or width; blade
prominent or extending above the line of the back.
(8) Girth Around the Heart—Full back of shoulders; ribs
extending well down; wide and full back of forelegs. Objec-
tions—Heart girth less than flank girth, or length of body from
top of the head to the root of the tail.
(9) Back—Broad, straight, or slightly arched, carrying
width well back to the hams, and of medium length. Objec-
tions—Narrow, sinking back of shoulders; narrow across the
loin; swayed, too long; sunfish shaped.
(10) Sides—Full, deep, carrying thickness well down and
back. Objections—Too round or flat; shallow or thin at the
flank.
(11) Ribs—Well sprung, carrying fullness well back and
decp. Objections—Too flat, curve of rib too short, tucking
in at bottom; sagging about loin.
(12) Loin—Broad, strong and full. Objections—Narrow;
poorly ribbed up; weak.
(13) Belly—Wide and straight; width approximating that
of the back. Objections—Sagging, narrow; skin coarse, harsh
au’ thick.
(14) Girth Around Flank—Flank well let down and full;
loin broad, strong and full measurement of flank girth equal
to heart girth. Objections—Flank thin, tucked in, or cut up
tco high; loin narrow or weak.
(15) Ham—Broad, full, deep, of medium length; coming
down well over the hock. Objections—Narrow, short; run-
ning too far up the back; steep at the rump.
(16) Limbs—Medium length; short, rather than long; set
well apart, and well under; muscles full above knee and hock;
bone firm, and not coarse; pasterns short, and strong; foot
short. Objections—Long, slim, coarse, crooked; muscles light ;
pasterns long, slim, or flat; hoofs long or sprawling.
(17) Tail—Small, tapering, smooth; well set on. Objec-
tions—Coarse, large, too prominent at the root.
(18) Coat—Fine and thick. Objections—Coarse; hair too
leng; wiry, harsh.
(19) Color—White; blue spots on skin and black specks
shali not argue impurity of blood.
(20) Action—Easy, prompt, fine and graceful. Objections—
Dull, sluggish, clumsy.
CHESTER WHITES. 293
(21) Symmetry—Uniform build, and all points in animal
in proportion. Objections—Wanting in some points, and too
much developed in others.
Serious Objections—Small growth; upright ears; small,
cramped chest and crease back of shoulders so as.to be readily
seen. Deformed and badly crooked legs; feet broken down
so that the animal walks on pastern joints and dewclaws.
III. General Appearance —The Chester White
is a large, long bodied and yet strongly built animal,
with good limbs and sufficient action.
MOG ‘2lysyloX prdoiduy asiey jesidAy ‘zp ‘Sly (¥6z)
LECTURE NO. s.
THE IMPROVED LARGE YORKSHIRES—ORIGIN AND
HISTORY, CHARACTERISTICS AND
STANDARD POINTS.
ORIGIN AND HISTORY.
I. In England there are three breeds of York-
shire pigs at the present time.
(1) These are known respectively in that country as the
Improved Large Yorkshires or the Large Whites; the Middle
Yorkshires or the Middle Whites; and the Small Yorkshires
or the Small Whites.
(2) Only the first and last mentioned have been intro-
duced into North America, at least in any considerable
numbers.
II. Many are of the opinion that these breeds
have come originally from the Old English hog, a
large white animal or class of animals, inhabiting
Yorkshire and other counties of England from a
remote period.
(1) The Improved Large Yorkshire of to-day is the imme-
diate descendant of the larger and coarser Yorkshire of former
ycars.
(2) The Binal Yorkshire owes its refinement in a meas-
ure to Chinese crosses, and
(3) The Middle Yorkshire is the outcome of a cross
between the Large and Small Yorkshire breeds.
III. Description of the Old Yorkshire.
(1) It was long.in-head, in body and legs, was narrow,
had very large ears, and was coarse of bone.
(2) It had a strong coat of white hair, with a few pale
blue spots on the skin, but the-hair on these was also white, and
(3) It was very hardy and prolific, but was slow in
maturing.
295
296 THE STUDY OF BREEDS.
IV. Improvement of the Large Yorkshires.
(1) The improvement of the Large Yorkshires com-
menced, it is thought, fully a century ago, but
(2) They lacked somewhat in refinement and early matur-
ing qualities until within a comparatively recent period.
V. How improvement was effected.
(1) The White Leicester, introduced early in the century
and crossed upon the Old Yorkshires, effected some improve-
ment, and
(2) The blood of the Small Yorkshires has also had an
influence in carrying the improvement still further.
VI. The improvers of the Large Yorkshires.
(1) The improvers of this breed do not seem to have
worked in unison nor by system, hence there is yet a consid-
erable lack of uniformity in the breed.
(2) A number of breeders were engaged in the work at
the same time, some of them of the artisan class.
VII. Yorkshire blood widely diffused.
(1) Nearly all the white breeds of pigs in England and
America are probably possessed of the elements of Yorkshire
blood and also of the allied breed, the Cumberland.
(2) Some of these are virtually Yorkshire under another
name.
VIII. Distribution in Britain.
(1) The chief centers for the breed in Britain are the
ccunties of Yorkshire, Lincoln, Lancastershire and Leices-
ter, but
(2) During recent years they have been introduced into
many of the counties of Great Britain.
IX. Distribution in other countries.
(1) The Improved Large Yorkshires have been imported
in large numbers into Canada, where during recent years
bacon is being extensively grown for the British market.
(2) They have also been introduced into the United
States, Argentina, New Zealand, Australia and several of the
countries of Europe.
(3) The first importation to the United States was made
by Wilcox & Liggett of St. Paul and Minneapolis, Minn., in
1893, although
(4) Large Yorkshires have been imported to America for
more than a century, but not in the improved form.
YORKSHIRES. 207
X. Organizations.
(1) The Improved Large Yorkshires are protected by
registration in the United States and Canada.
(2) The American Yorkshire Association was organized
in 1893.
XI. Distribution inthe United States and
Canada.
(1) They have already been introduced into several states
and they are kept in all or nearly all the provinces of Canada.
(2) They are most numerous in Ontario, Minnesota and
Iowa, and in the order named.
XII. Registration in the United States and
Canada.
(1) In the Ontario record, 7,611 animals have been
recorded.
(2) In the American record, I,oII animals have been
recorded, of which 426 are boars and 585 sows.
LEADING CHARACTERISTICS.
I. Relative size.
(1) The Large Improved Yorkshires are probably the
longest of the breeds, but they are not so broad as the Chester
Whites, and probably do not grow to such heavy weights, but
(2) They weigh remarkably well for their apparent size.
II. Adaptability.
(1) Since they are especially adapted to the production
of bacon they can be kept with much advantage where bacon is
to be grown for the home or the foreign market.
(2) They have special adaptation to the states of the corn
belt. owing, first, to the excellent limbs which they possess;
second, to their ability to rustle, and, third, to the renovating
influence which they exert when crossed upon types of weak-
ene! stamina.
Ill. Early maturing qualities.
(1) They do not mature so quickly as the small types with
fine limb, but
(2) They may be made ready for market without difficulty
at the ages of six to nine months.
298 THE STUDY OF BREEDS.
IV. Grazing and feeding qualities.
(1) They graze and forage admirably, as they are active
and yet of gentle disposition, and
(2) They feed equally well, but must be plentifully sup-
plied with food.
V. Quality of the meat.
(1) The quality of the meat from the Large Improved
Yorkshires is unexcelled, as
(2) Their long sides produce much bacon and they have
much lean in proportion to the fat.
VI. Value in crossing and grading.
(1) Wherever compact fine-boned pigs exist, the cross of
the Large Improved Yorkshire will be found an excellent
one, as
(2) It will at once increase the size, impart greater vigor,
iniprove the quality of the meat, more especially the bacon, and
will increase prolificacy.
VII. Breeding qualities.
(1) These are of the first order.
(2) They breed regularly, produce large litters and are
excellent nurses.
VIII. Compared with Chester Whites.
(1) The Improved Yorkshire is perhaps a little less in
weight, is even more active than the Chester White in foraging,
is ahead of it as a first-class producer of bacon, and is also
probably ahead in breeding qualities.
(2) In early maturity and in quick feeding qualities the
Chester Whites may have some advantage.
(3) In value for crossing and grading they are probably
not far different.
STANDARD POINTS.
I. The following is the scale of points adopted
by the American Yorkshire club in 1899:
POINTS.
(1) General Outline—Long and deep in proportion
to width, but not massive; slightly arched in the
back, symmetrical and smooth, with body firmly
supported by well placed legs of medium length 5
(2) Outline of Head—Moderate in length and size,
with lower jaw well sprung, and considerable
(z)
(4)
(5)
(6)
(7)
(8)
(9)
(10)
(11)
(12)
(13)
(14)
(15)
(16)
(17)
(18)
YORKSHIRES. 299
POINTS.
dish toward snout, increasing with advancing
maturity . é : : 4
Forehead and Poll—Wide . 2 I
Eye—Medium size, clear and bright at
Jowl—Medium, not carried too far back toward
neck, and not flabby I
Snowt—Turning upward with a short ‘curve,
increasing with age en
Ear—Medium in size, standing well out from
head, of medium erection and inclining slightly
forward : I
Neck—Of medium length, fair width and ‘depth,
rising gradually from ‘poll to withers, muscular
but not gross, evenly connecting head with
body eae
Outline of Body—Long, deep, and of medium
breadth, equally wide at shoulder, side and
hams; top line slightly arched, underline straight 7
Back—Moderately broad, even in width from
end to end; strong in loin, short ribs of good
length ‘ : aie ts
Shoulder—Large, but not massive; not open
above ae |
Arm and Thigh—Broad and of medium length
and development wn
Brisket—Wide and on a lev el with underline ; 3
Side—Long, deep, straight and even from shoul-
der to hip : ; : é 8
Ribs—Well arched and deep ; 5
Heart and Flank Girth—Good and about “equal 8
Hindquarters—Long to correspond with shoul-
der and side, deep, with moderate and gradual
droop to tail ; 5
Ham—Large, well let down on ‘thigh and twist
and rear outline somewhat rounded : 10
Twist—Well down and meaty I
Tail—Medium, not much inclined to curl I
Legs—Medium in length, strong, not coarse,
and standing straight and firm : 5
Hair—Abundant, long, of medium faencss
without any bristles Nee
Skin—Smooth and_ white, without pales “but
dark spots in skin do not disqualify . 2
Color—White on every part . I
Movement—Active, but not restless . 5
Perfection 100
300 THE STUDY OF BREEDS.
II. Compared with Chester Whites.
(1) Large Improved Yorkshires are relatively longer than
the Chester Whites, but are not so broad or massive.
(2) They have somewhat stronger heads, with more dish,
more spring in the lower jaw, and jowls somewhat more pro-
nounced.
(3). They have rather longer sides and not quite so much
girth in proportion to the length, and
_ (4) They are slightly larger in limb and rather more active
In movement.
LECTURE NO. 6.
TAMWORTHS—ORIGIN AND HISTORY, CHARACTERIS-
TICS AND PRINCIPAL POINTS.
ORIGIN AND HISTORY.
I. The Tamworth pigs derive their name from
Tamworth, in South Staffordshire, where they have
been numerously bred for a very long term of years.
(1) They are not a composite breed, and are thought by
many to be one of the oldest and purest breeds in Britain.
(2) As long ago as the beginning of the century they were
noted for the large proportion of the lean meat which they
produced.
Il. The Tamworths before improvement.
(1) They were long of limb, long in the snout and flat
in the rib.
(2) They were active, hardy, good rustlers and very pro-
lific, but ;
(3) They were slow feeders and late in maturing.
Ill. The improvement of Tamworths.
(1) This has been almost entirely effected through selec-
tion and judicious breeding and management.
(2) It is now pretty generally conceded that the blood of
other breeds has not been used to any appreciable extent in the
improvement of Tamworths.
IV. When improvement was effected.
(1) They appear to have been improved to a considerable
extent before the middle of the century, as they were given
first honors at the Royal Agricultural Society's show, when
competing with large breeds, as early as 1847, but
(2) Subsearent to this period they sank into obscurity,
and were only known in some local districts.
(3) Within the last fifteen years, or, say, since 1880, much
attention has been given to their improvement, owing to the
demand for leaner bacon.
301
TAMWORTHS. 303
V. The improvers of Tamworths.
(1) As with several other breeds, no individuals have
attained great distinction in improving them.
(2) Many breeders have engaged in this work from the
standpoint of economy.
VI. Distribution of Tamworths.
(1) They have been bred more or less for many years in
certain local centers of the Midland counties, and
(2) Now they are being brought into other counties,
where, to some extent, they are displacing the more refined
and delicate breeds.
(3) Classes have been made for them at all the leading
shows in England, including the Smithfield.
VII. Distribution in other countries.
(1) Until quite recently they were almost unknown in
foreign countries.
(2) They were first imported into the United States in
1882 by Thomas Bennett of Rossville, Ill.
(3) They have been imported into Ontario, Canada, in
large numbers since 1888.
VIII. Organization.
(1) Tamworth swine are protected by registration in
Great Britain, the United States and Canada.
(2) The American Tamworth Swine Record Association
was organized in 1897.
IX. - Distribution inthe United States and
Canada.
(1) Tamworth swine are now being recorded from seven-
teen states in the Union and from nearly all the provinces of
Canada. -
‘ (2) They are most numerous at present in the states of
Michigan, Illinois and Iowa.
X. Registration in the United States and
Canada.
(1) In the United States there have been recorded about
600 animals.
(2) In the Canadian record, 2,972 Tamworths have been
recorded.
304 THE STUDY OF BREEDS.
LEADING CHARACTERISTICS.
I. Relative size.
(1) Tamworths are at least a close second to the Large
Improved Yorkshires in size, while some claim that they are
even a larger breed, and
(2) Their natural vigor and hardihood are in keeping
with their size.
II. Adaptability.
(1) Since Tamworths are without a superior in the pro-
duction of bacon they may be advantageously reared by all who
desire to produce a superior bacon product, and
(2) Since they possess much vigor and stamina they may
be kept with much appropriateness in the corn growing states
either pure or when crossed upon other breeds or grades not of
the bacon type.
Il]. Early maturing qualities.
(1) Formerly they required both age and time to fatten,
but in both these respects they have improved much» during
recent years, yet
(2) They are not equal to the small refined breeds in
early maturing qualities.
IV. Grazing and feeding qualities.
(1) Since Tamworths are grand rustlers, they answer
admirably where pdstures are to perform an important part in
pork production.
(2) They will also stand well under forced feeding and
they are not hard keepers, as many imagine.
V. Quality of the meat.
(1) They are said to excel all the English breeds in the
proportion of the lean to the fat, but
(2) They have more bone relatively than some of the
small breeds. ~
VI. Value in crossing and grading.
(1) When crossed upon small, compact and over refined
grade sows, they impart size, all-round development, vigor and
prolificacy, and
(2) The offspring produce more and better meat and
probably without increase in the cost of production.
TAMWORTHS. aa
VII. Breeding qualities.
(1) Tamworths are unexcelled for prolificacy and
(2) The young pigs possess the hardihood characteristic
of the breed.
VIII. Compared with Chester Whites.
(1) Tamworths are probably ahead in what may be
termed flexibility in adaptation, are more active grazers, are
somewhat ahead in stamina, produce a superior quality of
bacon and have even greater power to produce renovation in
delicate types when crossed upon them.
(2) The Chester Whites are probably heavier at matu-
rity, are ready for slaughter at a period somewhat earlier, and
fatten more quickly when fed for pork rather than for bacon.
PRINCIPAL POINTS.
I. In the absence of a suitable scale of points,
the following is submitted :
(1) General Outline—The frame is long and deep rather
than broad, and is well sustained by strong limbs.
(2) Head—Long, but light rather than heavy, possessed
of very moderate dish, and having an appearance of leanness.
(a) Forehead and poll, of medium width.
(b) Eye, medium, clear.
(c) Snout, long, straight and tapering, but the aim is to
shorten it somewhat.
(d) Jowl, light rather than heavy.
(e) Ear, medium in size, pointing forward and fairly
erect.
(3) Neck—Rather long than short, and deep than wide,
and rising gradually from the poll to the withers.
(4) Body—Long in the coupling and deep, slightly but
regularly arched above and straight below.
(a) Back, moderately wide, with a gradual rounding
descent until the side is reached.
(b) Brisket, wide and on a level with the underline.
(c) Arm and thigh, broad but not overfull.
(d) Shoulder, broad, moderately full, not rough, and
about equal in thickness to ham.
(e) Side, long, quite deep, and retaining its thickness
down to the belly.
(f) Ribs, well arched and deep.
(g) Fore and hind flanks, full, and heatt girth and flank
girth, good and about equal.
20
-
300 THE STUDY OF BREEDS.
(h) Hindquarter, long, deep, fairly full, and rounded at
the buttock.
(i) Ham, large and gradually rounded off rather than
square.
(j) Tail, medium strong, but not very long, and curled.
(k) Twist, low, and moderately full.
(5) Legs—Medium in length, moderately wide apart,
straight, strong and firmly placed under the body.
(6) Skin—Smooth and covered plentifully with hair.
(a) Hair, not coarse and without any bristles.
(b) The color is a red or bright chestnut, often termed
sandy, and it usually darkens with age.
Il. General Appearance —In general appear-
ance the Tamworth is long, smooth and at least fair-
ly deep; the snout is too long to meet the popular
ideal of beauty in the same; the ham has a little more
of depth than the shoulder; the legs are strong and
straight and the carriage is easy and active.
III. Compared with Chester Whites.
(1) Tamworths are not so massive, not so wide, deeper
in proportion to the width and something more arched in the
back.
(2) Their heads are lighter, snouts considerably longer,
jowls something lighter, and ears smaller and more erect.
(3) Their limbs are somewhat stronger, and oe are
the differences in color mentioned.
IV. Compared with Improved Yorkshires.
(1) The Tamworths have the same general form and
length and strength of limb, and the same easy and active car-
riage, but
(2) They are lighter in the head, longer and straighter
in the snout, have less of down spring in the under jaw, less of
size in the jowl, and more of rounding outward and downward
away from the line of the back, and
(3) There are the differences in color mentioned.
LE MEDIUM BREEDS
LECTURE NO. 7.
THE BERKSHIRES—ORIGIN AND HISTORY, CHARAC-
TERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. Berkshires are one of the oldest of the
improved breeds of swine.
(1) They are so named from the county of Berkshire,
England, in which they have been numerously bred, but
(2) The principal improvement of the breed was rather
made in Leicestershire and Staffordshire.
II. The original Berkshires.
(1) The original Berkshire was a large animal of similar
ancestry, probably, with the Tamworth.
(2) It was somewhat coarse in body, but not so coarse
as the Old White hog of the northern counties, and had large
pendent ears.
(3) The color was tawny, white or reddish brown, spot-
ted with black.
III. When improvement was effected.
(1) The Berkshires were brought to a considerable
degree of perfection in the last century.
; (2) From 1820 to 1830 very marked improvement was
effected by Lord Barrington and others.
(3) They were first given a separate class at the Royal
Agricultural Society’s show in 1862.
IV. How improvement was effected.
(1) The precise steps taken at the first to improve the
Berkshires are not very well known, but
(2) It is now pretty generally conceded that Chinese,
307,
MOS auiysyiag jedAy “pp “B14 (go)
BERKSHIRES. 309
Siamese and Neapolitan crosses were used, more especially the
first mentioned.
V. The early improvers of Berkshires.
(1) The very earliest of the improvers of the breed are
unknown.
(2) Prominent among the early improvers stand _ the
names of Richard Astley, of Oldstonehall, and Lord Bar-
rington.
(3) Among the more noted of the later improvers the
names of W. Hewer, Sevenhampton, Rev. H. Bailey, Swindon,
and Russell Swanwick, Cirencester, may be mentioned.
VI. Two classes of Berkshires.
(1) In one of these the color is white, of which the Coles-
hill and Windsor breeds are examples.
(2) In the other, now more commonly known as the
Berkshire, the color is black, with some white markings.
VII. Distribution in Britain.
(1) Berkshires are most numerously bred in the south-
western and midland counties of England, but they are kept in
other counties in considerable numbers.
(2) They have effected great improvement on several of
the native races of Ireland, and have also found their way into
Scotland.
VIII. Distribution in other countries.
(1) They have been exported to foreign countries more
extensively than any other British breed, more especially to
the United States and Canada.
(2) They were probably imported into America in 1823,
but the date usually given is 1832.
IX. Organizations.
(1) The American Berkshire Association was organized
in 1875, and the National Berkshire Record Association in 1893.
(2) The recording of Berkshires in Canada commenced
in 1876.
X. Distribution in the United States and
Canada.
(1) Berkshires are kept in all, or nearly all, the states of
the Union and in all the provinces of Canada.
(2) They are numerously kept in the province of Ontario
STO: THE STUDY OF BREEDS.
and in the states of Illinois, Indiana, New York, Ohio, Wis-
consin, Iowa and Missouri.
XI. Registration in the United States and
Canada.
(1) The American Berkshire Associations have recorded
61,327 animals, and
(2) The Canadian Swine Breeders’ Association has
recorded 13,135.
LEADING CHARACTERISTICS.
I. Relative size.
(1) As now bred, the Berkshires are probably larger than
the Poland-Chinas, but it is well-nigh impossible to determine
this question at present.
(2) The breeders are giving more attention to lengthening
the form and even the limbs during recent years, but
(3) There is no little difference in size in the various types
of the breed.
Il. Adaptability.
(1) In what may be termed general adaptation, the Berk-
shires probably stand at the head of the list of the improved
breeds, all the conditions considered.
(2) They may be reared in good form in almost any place
adapted to swine rearing, and for pork or bacon as desired.
III. Early maturing qualities.
(1) These are excellent.
(2) They will fatten at almost any age that may be desired.
IV. Grazing and feeding qualities.
(1) Berkshires are excellent grazers, as they are possessed
of limbs with a good quality of bone.
(2) As feeders, their strong digestive and assimilative
powers enable them to give a maximum return in flesh for the
food consumed.
V. Quality of the meat.
(1) They produce excellent pork or bacon, as the fat and
lean are fairly well intermixed, and °
(2) They also dress well in proportion to the live weight.
BERKSHIRES. 311
VI. Value in crossing and grading.
(1) None of the British breeds has been found more
useful than the Berkshires for crossing, and none has been
used so much for this purpose.
(2) They have proved of great value in refining the
coarser breeds.
VII. Breeding qualities.
(1) These are at least medium, but of course they vary
with the varying conditions to which they have been subjected.
(2) When not reared under enervating conditions they
produce medium large litters and rear them well.
STANDARD POINTS.
I. The following is the standard of excellence
adopted by the American Berkshire association:
POINTS.
(1) Color—Black, but skin and hair occasionally
showing tinge of bronze or copper color, with
white on feet, face, tip of tail and occasional
splash on the arm . : et
(2) Face and Snout—The latter short, broad ‘and
meaty, the former fine, well dished and broad
between the eyes 9
(3) Eye—Very clear, rather large, dark hazel or gray 2
(4) Ear—Sometimes almost erect, but aetd
inclined forward, medium size
(5) Jowl—Full and heavy, running back well on neck
(6) Neck—Short and broad on top
(7) Hatr-—Fine and soft, inclined to thickness in
male
(8) Skin—Smooth and pliable :
(9) Shoulder—Smooth and even on re and in line
with side, thick through chest
(10) Back—Broad, long and straight « or slightly
arched, ribs well sprung ; “IO
(11) Side—Deep and well let down, Seale see and
bottom line . 6
(12) Flank—Well back iis low dada on fe mate
nearly a straight line with lower part of side 5
(13) Loin—Full and wide . : 8
(14) Ham—Deep and thick, tcindinn wall e on
back, and holding thickness well down to hock . 10
N RW RAR
312 THE STUDY OF BREEDS.
POINTS.
(15) Tail—Well set up on line with back, not too
fine, short or tapering : 2
(16) Legs and Feet—Short, straight and strong, set
wide apart, with hoofs nearly erect and capable
of holding good weight ; sam
(17) Size and Symmetry—Size, all that is “possible
without loss of quality or symmetry, with good
length . y
(18) Style—Attractive, spirited, indicative of thor-
ough breeding and constitutional vigor : PaaS
Perfection . : g : : ; : ») SOG
II. The following additional points are sub-
mitted, including some suggested modifications to
meet the changing requisites in form:
(1) Disk of snout, broad.
(2) Neck, medium to short, oval and blending evenly
with the shoulder.
(3) Brisket, wide. z
(4) Back, of medium length.
(5) Side, medium in length and of nearly even thickness
above and below.
(6) Heart girth and flank girth, good and equal.
(7) Legs, medium to short.
Ill. In general appearance Berkshires are of
good size, are fairly compact in form, regular and
even in outline and easy in movement.
LECTURE NO. 8.
POLAND-CHINAS—ORIGIN AND HISTORY, CHARAC-
TERISTICS AND STANDARD POINTS.
ORIGIN AND HISTORY.
I. The Poland-China breed of swine origi-
nated chiefly in the counties of Warren and Butler,
in the Miami valley in the state of Ohio.
(1) For many years various names were applied to ani-
mals of this breed, as: Magie, Butler County, Warren County,
Miami Valley, Poland, Poland and China, Great Western,
Shaker, Unicn Village, Dick’s Creek, Gregory’s Creek, and
others.
(2) It was decided at the National Swine Breeders’ con-
vention held at Indianapolis in 1872 that the breed should be
known as the Poland-China, and this designation is now pretty
generally accepted.
II. Formation of the Poland-China breed.
(1) The foundation animals were the common stocks of
the country, essentially of very mixed breeding.
(2) These were more or less crossed with the Russia, the
Byfield and the Big Chinas, all of which existed in Warren
county prior to 1820.
(3) The Berkshire cross, introduced in 1835 and subse-
quently, gave the black color, improved symmetry and increased
activity, and imparted additional strength to the limbs.
(4) The Irish Grazier cross, introduced in 1839, gave
improved grazing qualities and increased hardihood.
(5) No out-crosses have been used since 1845.
III. The improvers of Poland-Chinas.
(1) No one person stands out pre-eminently as the
founder of the breed, though several have sought that dis-
tinction.
(2) The Shakers of Union Village, Warren county, O.,
are to be credited with much of the improvement made in the
early years of the century.
313
MOS PUIY)-purjog Jedd, ‘sp “S1y (F1£)
POLAND-CHINAS. 315
IV. Organizations.
(1) A number of organizations have been formed in the
interests of the breed, all, or nearly all, of which have adopted
the same standard of points.
(2) Prominent among these are the following, viz: The
Ohio Poland-China Record Company, organized 1878, at Day-
ton, O.; the American Poland-China Record Company, organ-
ized 1878, at Cedar Rapids, Ia.; the Central Poland-China
Association, organized 1880, at Indianapolis; the Northwest-
ern Poland-China Swine Association, organized in Washington,
Kan., in 1881, and the Standard Poland-China Record Associa-
tion, organized 1887, at Maryville, Mo.
V. Distribution in the United States anil
- Canada.
(1) Poland-Chinas are probably found in every state in
the Union.
(2) In the central, western and northwestern states they
are more numerously kept than any other breed.
(3) They have also been introduced into several of the
provinces of Canada, though not in large numbers.
VI. Registration in the United States and
Canada.
(1) The associations mentioned above under Note IV
have recorded approximately 350,000 animals, of which about
30 per cent are males.
(2) In Canada, 2,714 animals have been recorded.
LEADING CHARACTERISTICS.
I. Relative size.
(1) Formerly the Poland-Chinas were larger and less
refined than at the present time.
(2) Though reduced in absolute size and improved in
form, they are still among the largest of the medium breeds.
Il. Adaptability.
(1) They have proved well adapted to corn growing coun-
tries, hence their great popularity in the west, but
(2) They are adapted to any conditions that furnish
plentiful supplies of food to produce quick growth.
III. Early maturing qualities.
(1) They possess these in a high degree, so that
ato THE STUDY OF BREEDS.
(2) The inclination with Poland-Chinas now is to mature
so quickly as to interfere with sufficiently large growth.
IV. Grazing and feeding qualities.
(1) When grazing they want good pastures.
(2) They are free feeders and easy keepers.
V. Quality of the meat.
(1) Poland-Chinas kill well, and the meat is fine in grain
and tender, but
(2) The proportion of the fat is large and of bacon only
medium.
VI. Value in crossing and erading.
(1) Poland-Chinas cross admirably on common stocks
deficient in compactness, early maturity and good feeding
qualities, but
(2) They would not be suited for crossing on the more
refined breeds.
VII. Breeding qualities.
(1) These are only fair.
(2) The too free and prolonged use of a corn diet has had
the effect in too many instances of impairing the breeding
powers, unduly weakening the bone and injuring the stamina.
VIII. Compared with Berkshires.
(1) In producing meat with but a small percentage of
offal, the Poland-Chinas may have some advantage.
(2) In stamina, rustling qualities and prolificacy, the
Berkshires have probably some advantage.
(3) In other leading essentials the two breeds resemble
each other closely. :
STANDARD POINTS.
I. The following is the scale of points adopted
for Poland-Chinas by the National association of
expert judges of swine:
POINTS.
(1) Head and Face . 4
(2) Eyes ; : 2
(3) Ears : ‘. ; ‘ . é 2
(4) Neck . ; ‘ 3 : : 3 a 2
(5) Jowl eae eg es ie ie
(6) Shoulders . ‘ ‘ : 4 . = % 6
POLAND-CHINAS. aie
POINTS.
(7) Chest E : : ; : : F ie
(8) Back and Loin : , : ; ; : ope MEA
(9) Sides and Ribs. : : : ‘ : Bl»,
(10) Belly and Flank . " ; ; ; : 3 4
(11) Ham and Rump . 4 : : ‘ . . 10
(12) Feet and ices i : A y ¥ Rese (3
(13) Tail : ; : ; : : : ens
(14) Coat : : : . : ; : 3
(15) Color 4
CC BRY aaa : ; ‘ : : : 5
(17) Action and Style ; ; . ; , : . .6)1>< 151
leading characteristics........ 152
SAMO ALG POMS 6. ose ci sce vs 00 154
Mie AAT ees cics erate ence iekles SS ule aed e's 1-172
MERE DLCCOS t. cs os tew se cek cieelee's 23-83
PS TCA CIOL * ase ieic'bnivics o's olela's ays 7-9
Gaivry Deeds .oi6 ccs csoewes 85-144
dual-purpose breeds....... 145-172
indications of correct form
common to the beef
ERS U Sie Grice s'@ svt Gots ic hetecera a esse 10-12
indications of correct form
and function common to
the dairy breeds........... 13-16
indications of correct form
and function in the dual-
24
PAGE
purpose breeds..... wpe eile eae 19-22
origin of the British breeds. ..4-6
origin of the domesticated
Bye NE COS crete ieictasatavera aie iaiartn giels steteatars 1-3
Cheshire: Swine. ck ote-as sents eomee 217
leading characteristics........ 220
Prineipal pomts... i ceteseseae 222
Dual-purpose breeds......... 145-172
Duroc-Jersey swine.......... 327-332
Origin andr DIStONY 22s ..nnath ake 327
leading characteristics........ 328
Standara: POINTS, was csone eaten 329
Dutch Belted cattle........... 95-100
Orizin and History. accuse needs 95
leading characteristics......... 97
Standar@ Poms...) | chases .d0 ne 99
Essex swine, improved...... 343-348
OLISiN ANG MISTOLY< cic. suncecte 343
leading characteristics........ 345
StanWargse POMS. erasers oe eemeee 346
French Canadian cattle.....133-138
ORIG ANG UNIStORY veaas sects ce 133
leading characteristics........ 136
Standard: POMS: voce seecvacnacadadt
369
37?
PAGE PAGE
Galloway cattle..... seccccceeee60-01|Poland-China SWine.....ce...dlo-320
Origin ANG! NIStOPVa sien. wc eres 63| -origim and history. ..c..0.ses0ee 313
leading characteristics......... 67| leading characteristics........ 315
SPanCarwd POMC Sates aretacis tei. 70) standard POINtS.< <2 siete tee 316
GllEPNSCYy "Ga tlenac: cx ce cawisiao 113-121} Polled Durham cattle........ 145-149
GLricin and HiStOry.......cesset= 113) origin and: history2<..2-2- 2 see 145
leading characteristics........ 116} leading characteristics........ 147
StanGard \DOINTES: sss certs ce eee 119)|.-principal POINtS.. J...cececesee eee 149
Hampshire Down sheep..... 243-248| Rambouillet sheep........... 198-204
OLIN ANG WISTOMY aeonte wieetaceee ns 243| Origin and History ..s--seseeeeee 198
leading characteristics........ 246| leading characteristics........ 201
Stan@dard Powis. ec .s Vales ole wa 247)|. principal PoOIntS: sce sewer eee 203
EVSKEROK A Cattle sect yess wosteaew hs 37-48| Red: Poll cattleys cannons 156-162
OFIFINN ANE HISTORY «0 ance csi ee ae 87|. origin and history. assoc. eee 156
leading characteristics......... 3| leading characteristics........ 159
DLINCIDAI. DOIMES. 2452.2 anes ee ee 46). standard. points... 22. .esee eae 160
Holstein-Friesian cattle....... $5294 SEC D: ya derew asco sce Sele eee 173-275
GLIZIN AMG SMIStOLY:. accuse cietice case 85| fine wooled breeds.......... 183-204
leading characteristics......... 89| improvement and classifica-
SCAMNGAKGWOUMtS: a. oats s aieleiccies 92 PION. esis. Sates cee tee 177-179
Improved Essex swine...... 343-348| introduction into Amer-
OFIZIN and MiISkOT Yess. cones 343 NGA Sova bt seeeeneeeeees 173-176
leading characteristics........ 345| leading essentials as to form
standard points. 6.5.2 cbs secue: 346 and: Wool... .s.6 geese sees 180-182
Improved Large Yorkshire long wooled breeds......... 257-275
SWENE Pee iets sock aa teeta 295-300} medium wooled breeds....206-255
OLigin and (history. 25. se seneces 295|Shorthorn cattle............... 23-36
leading characteristics........ 297| origin and Listory oc.gsaemeumees 23
SRAM AG POlNUS. 212 he see We ese ele 298} distribution in other coun-
Improved Suffolk swine..... 339-349 ETIES 95 iis a eolva ee shennan
Oniginahng + HiStOLY ..224/)scse see: 395| leading characteristics......... 31
leading characteristics........ 349|_ principal points.................. 34
PMUCipal POMS. 6... sesso phe 341|Shropshire sheep...........+. 225-230
Jersey cattle. 202. 123-122} origin and history.............. 225
origin and history.............. 423! leading characteristics Rc R 227
leading characteristics........ 127|_ Standard points................. 228 -
standard points...) :. 0.000525 130|Small Yorkshire swine...... 349-354
x origin and history .-esse see B49
MGCUN VY ICMCCIC. ante Gopsdisicunee Cate 139-144 ; ween
open i leading characteristics........ 351
OLISinN ana NISCOE Ms sictxccbiad sore 139 Pantised ;
leading characteristics........ 141| Standard points.............+... 352
pager : Southdown sheep............. 206-210
DLE IPell) POMUCS eae dalostas selesele clos 143 mae d hi
Leicester sheep.........s.cee. SPO) ee ISLOTY + eesseeeees 206
Saege : leading characteristics........ 208
OVS AMG MI STOV Vere tne teins: scoeie 257 standard points 209
leading characteristics........ 259 Suffolk Down sheep..... hae 237-242
principal POIMUS: :. Bowe ee 261 origin and history......... ae 937
Lincoln sheep. ec ccec ere eencccee 263-269 leading characteristics 2S aaa 239
origin and history............-. 263! standard points.............ss0 241
leading characteristics........ 265| Suffolk swine, improved..... 399-949
standard points ec ccnceesceeccues 267 origin and history chaos eee 339
Merino, American............ 183-190} leading characteristics........ 340
OVISin And MIStONY:..wk cscus wees 183) standard points: caeessseseee 341
leading characteristics........ 186] Sussex cattle....cccuuepepeeeeees 72-77
PCN Val “POMMSss Soe as. och eraontee 188 origin and history.............. 72
Merine Delaine.:.: 6.606 sce ss. 192-197} leading characteristics......... 74
OLriem: and HNistony.. cass. c-cese 2 192) . principal -points:.... eee 75
leading characteristics........ 194) Swine 2. c.:itdencesee ee 276-354
standard points pierara alent aia ieialieteye te ate: 196 improvement and classifica-
Oxford Down sheep.......... 249-255 tion’ s.c5ci Gel eee 280-282
GOMiPit: ANG WISEOEY: sie = ee tee ee 249| leading essentials as_ to
leading characteristics........ 252 FOTW. ¢ os es ciao enelmarneeas . . -283-286
Standard POMtsvstycsurccnereresee
INDEX.
medium breeds. Neudivee ee 837
INDEX. B71
PAGE PAGE
origin of the domesticated leading characteristics........ 323
POMIBESCS avn) S a cciclals rskiaieiesieibls\euw'sis 276-279| standard points.........ccsseoe- 324
the larger breeds........... 287-306} West Highland cattle.......... 78-83
Baal breeds... cscs .ecess tives 339-354] origin and history............... 78
Tamworth swine............. 301-306} leading characteristics......... 79
OTifiIn ANG NIStOry....ccciossecs BOL |.) PII NCI (MOINES swe vewc ew csiaeaee 8 82
leading characteristics........ 304/ Yorkshire swine, improved
BPLINCIPA] POINtSs oc ovsvevesdends 305 LENT EGES ca cinwte nine wis'e)s stan “PaaS . -295-300
MIS (SHEED. <2. vos si veewnewen 411-216) origin and history ......s.cccees 295
origin and history....... me asuamerate 211| leading characteristics........ 297
Jeading characteristics........ Bis) BEANO TE WOR, swodes cscs yies sa 298
REaHOaArG POINTES. 0. 2.0. c ce cee see 215; Yorkshire swine, small..... 349-354
Victoria swine....... eoeee.ees021-029| Origin and history....... erty 349
origin and history..............321!| leading characteristics.........
ADVERTISEMENTS. 2
Meats emoked in a few hours with
Krauser’s Liquid Extract of Smoke.
Made from hickory wood. Cheaper,
cleaner, sweeter, and surer than the
old way. Send for circular.
E. KRAUSER & BRO., - - Milton, Pa.
Best Books for Swine Breeders.
Coburn’s Swine Husbandry.
By F. D. COBURN. New, revised and enlarged edition. The breed-
ing. rearing and management of swine,and the prevention and treat-
ment of their diseases. It is the fullest and freshest compendium
relating to swine breeding yet offered. Cloth, 12mo. 1.50
Harris on the Pig.
By JOSEPH HARRIS. The points of the various English and Ameri-
ean breeds are thoroughly discussed, and the great advantage of using
thoroughbred males clearly shown. The work is equally valuable te
the farmer who keeps but few pigs, and to the breeder on an extensive
seale. Illustrated. Cloth, 12mo. 1.00
Hozses, Cattle, Sheep and Swine.
By GEO. W. CuRTIS. The origin, history, improvement, descrip-
tion, characteristics, merits, objections, adaptability, ete., of each of
the different breeds, with hints on selection, care and management,
including methods of practical breeders in the United States and
Canada. 2.00
Diseases of Swine.
By D. McINTOSH, V.S._A text-book for swine growers, veterinary
surgeons and students. Thisis the first work exclusively devoted to
the subject published in America. The subjects dealt with are based
on science and confirmed by experience, so that the reader will not
have to lose time in reading theories which are not confirmed by
facts. In the treatment of hog cholera and other diseases which in
the majority of cases prove fatal, the author’s original and extensive
investigations have thrown considerable light on many points hitherto
but little understood. Cloth, 230 pages, 12mo. Llustrated. 2.00
Feeding Animals.
By ELLIOT W. STEWART. A vaiuable and practical Work upon the
laws of animal growth, specially applied to the rearing and feeding of
horses, cattle, dairy cows, sheep and swine. Illustrated. Cloth, me
00
Any of the above books sent postpaid on receipt of price.
Send for free Catalogue.
ORANGE JUDD COMPANY,
§2 Lafayette Place. New York. Marquette Building, Chicago, Ill.
STANSARD BOUKS.
Commended by the Greatest Educators of Germany, England and the United
States. Endorsed by Officials, and adopted in many Schools
Hew Methods in Education
Art, Real Manual Training, Nature Study. Explaining Processes :
whereby Hand, Eye and Mind are Educated by Means that Conserve Vital-
ity and Develop a Union of Thought and Action
By J. Liberty Cadd
Director of the Public School of Industrial Art, of Manual Training and Art in the
R. C. High School, and in several Night Schools, Member of the Art Club, Sketch
Club, and Educational Club, and of the Academy of Natural Sciences, Philadelphia
ASED on twenty-two years’ experience with thousands of
children and hundreds of teachers. ‘‘A method reasonable,
feasible and without great cost, adapted to all grades,
trom child to adult; a plan that can be applied without friction
to every kind of educational institution or to the family, and
limited only by the capacity of the individual; a method covered
by natural law, working with the absolute precision of nature it-
self; a process that unfolds the capacities of children as unfold
the leaves and flowers; a system that teachesthe pupils that they
are in the plan and part of life, and enables them to work out
their own salvation on the true lines of design and work as illus-
trated in every natural thing.”
A Wealth of Tilustration—47s Pictures and 44 Full-Page Plates
showing children and teachers practicing these new methods or
their work. A revelation to all interested in developing the won-
derful capabilities of young or old. The pictures instantly
fascinate every child, imbuing it with a desire to do likewise.
Teachers and parents at once become enthusiastic and delighted
over the Tadd methods which this book enables them to put into
practice. Not a backneyed thought nor a stale picture. Fresh,
new, practical, scientific, inspiring
AMONG THOSE WHO ENDORSE THE WORK ARE
AERBERT SPENCER, DR. W. W. KEENE, PRESIDENT HUEY—Of the Phia iz
SECRETARY GOTZEOf the lead ,
CRE’ ’ 3 —Of the leading pedagogical society of Germany (by whi
the book is being translated into German for publication at Berlin. ve
CHARLES H. THURBER—Professor of Pedagogy, University of Chicago.
TALCOT’L WILLIAMS—Hditor Philadelphia Press, Book News, ete.
R. H. WEBSTER—Superintendent of Schools, San Francisco.
DR. A. EK. WINSHIP—Edito1 Journal of Education.
W. F. SLOCU WM—President Colorado College.
FREDERICK WINSOR—Head master The Country School for Boys of Baltimore
G Bee aer the wee es of oe Hopkins University.
i) 2 ag SON—Principal Manual Training High School, Kans ity.
DR. EDWARD KIRK—Dean University of Penn. : srg. *
G. E. DAWSON—(Clark University), Professor of Psychology, Bible Normal
College.
ROMAN STEINER—Baltimore.
SPECIFICATIONS ; Size, 734x134 inches, almost a quarto; 456 pages, fine plate
paper, beautifully bound in cloth and boards, cover illuminated In gold; weight,
444 lbs. Boxed, price $3.00 net, postpaid to any part of the world.
Orange Judd Company
Rew York, N. Ye, 52-54 Lafayette Place. Springfield, i 4
** Chicago, Hl., Marquette Building seme
ee eee ee ett eee ee SOC EEE RS.
w SENT FREE ON APPLICATION
PITT TTT TTT rr Pan nn nen een en ene eee eee eeeseseesesenseseseeeee
escriptive
' Catalog
Containing 100 8vo. pages, . RU R A é /
profusely illustrated, and
giving full descriptions of
the best works on the fol-
lowing subjects:
Farm and Garden
Fruits, Flowers, Etc.
Cattle, Sheep and Swine
Dogs, Horses, Riding, Ete.
Poultry, Pigeons and Bees
Angling and Fishing
Boating, Canoeing and Sailing
Field Sports and Natural History
Hunting, Shooting, Etc.
Architecture and Building
Landscape Gardening
Household and Miscellaneous
33S SaaS aS ae CSS SS CEE cee
2M:
JRILMALILINILIL ART IRVINE ALAN AR LAN IN AANA ALAN AR ALAN AR ARAN AR AD AR
Pubhshers and Importers
Orange Judd Company
52 and 54 Lafayette Place
_ NEW YORK
errr rr errr rrr rrr rrr rrr LLL
BOOKS WILL BE FORWARDED, POSTPAID, ON
RECEIPT OF PRICE
a
STANDARD BOOKS.
Greenhouse Construction.
By Prof. L. R. Taft. A complete treatise on orarknnnes
structures and arrangements of the various forms and
styles of plant houses for professional florists as well
as amateurs. Ali the best and most approved structures
are so fully and clearly described that anyone who desirep
to build a greenhouse will have no difficulty in deter-
mining the kind best suited to his purpose. The modern
and most successful methods of heating and ventilating
are fully treated upon. Special chapters are devoted
to houses used for the growing of one kind of plants
exclusively. The censtruction of hotbeds and frames
receives appropriate attention. Over one hundred excel-
lent illustrations. specially engraved for this work, make
every point clear to the reader and add considerably to
the artistic appearance of the book. Cloth, 12mo. $1.50
Greenhouse Management.
By L. R. Taft. This book forms an almost indispensa-
ble companion volume to Greenhouse Construction. In
it the author gives the results of his many years’ expe-
rience, together with that of the most successful florists
and gardeners, in the management of growing plants
under glass. So minute and practical are the various
systems and methods of growing and forcing roses, vio-
jets, carnations, and all the most important florists’
plants, as well as fruits and vegetables described, that
by a careful study of this work and the following of its
teachings, failure is almost earthen Illustrated.
Cloth, 12mo. S tas ole eee
Bulbs and rubsrsusakaged Plants.
By C. L. Allen. A complete treatise on the nistoret
description, methods of propagation and full directions
for the successful culture of bulbs in the garden, dwel-
ling and greenhouse. As generally treated, bulbs are an
expensive luxury, while when properly managed, they
afford the greatest amount of pleasure at the least cost.
The author of this book has for many years made bulb
growing a specialty, and is a recognized authority on
their cultivation and management. The _ illustrations
which embellish this work have been drawn from nature,
and have been engraved especially for this book. The
cultural directions are plainly stated, practical and to
the point. Cloth, 12mo. : : : 3 “ é $1.50
Irrigation Farming.
By Lute Wilcox. A handbook for the practical applica-
tion of water in the production of crops. A. complete
treatise on water supply, canal construction, reservoirs
and ponds, vipes for irrigation purposes, flumes and
their structure, methods of applying water, irrigation of
field crops, the garden, the orchard and vineyard; wind-
- mills and pumps, appliances and contrivances. Profuse-
ly, handsomely illustrated. Cloth, 12m0. . . $1.50
Ss —
STANDARD BOOKS.
Landscape Gardening.
By F. A. Waugh, professor of horticulture, University of
Vermont. A treatise on the general principles governing
outdoor art; with sundry suggestions for their application
in the commoner problems of gardening. Every para-
graph is short, terse and to the point, giving perfect
clearness to the discussions at all points. In spite of
the natural difficulty of presenting abstract principles
the whole matter is made entirely plain even to the
inexperienced reader. Illustrated, 12mo, Cloth. . $ .50
Fungi and Fungicides.
By Prof. Clarence M. Weed. A practical manual con-
cerning the fungous diseases of cultivated plants and
the means of preventing their ravages. The author has
endeavored to give such a concise account of the most
important facts relating to these as will enable the
cultivator to combat them intelligently. 222 pp., 90 ill.,
12mo. Paper. 50 cents; cloth . : A ; - $1,00
Talks on Manure.
By Joseph Harris, M. S. A series of familiar and prac-
tical talks between the author and the deacon, the doctor,
and other neighbors, on the whole subject of manures
and fertilizers; including a chapter especially written for
it by Sir John Bennet Lawes of Rothamsted, England.
Cloth, 12mo. estes ite Aish ty Oy a babe el tig Sane et Fait, NE
Insects and Insecticides.
By Clarence M. Weed, D. Sc., Prof. of entomology and
zoology, New Hampshire college of agriculture. A prac-
tical manual concerning noxious insects, and methods of
preventing their injuries. 334 pages, with many illus-
trations. Cloth, 12mo. . ‘ . P ; $1.50
Mushrooms. How to Grow Them.
By Wm. Falconer. This is the most practical work on
the subject ever written, and the only book on growing
mushrooms published in America. The author describes
how he grows mushrooms, and how they are grown for
profit by the leading market gardeners, and for home
use by the most successful private growers. Engravings
drawn from nature expressly for this work. Cloth. $1.00
Handbook of Plants and General Horticulture.
By Peter Henderson. This new edition comprises about
50 per cent. more genera than the former one, and em-
braces the botanical name, derivation, natural order,
etc., together with a short history of the different genera,
concise instructions for their propagation and culture,
and all the leading local or common English names,
together with a comprehensive glossary of botanical and
technical terms. Plain instructions are also given for
the cultivation ef the principal vegetables, fruits and
flowers. Cloth, large 8vo. . : Z Sener a ; $3.00
STANDARD BOOKS.
Ginseng, Its Cultivation, Harvesting, Marketing and
Market Value.
By Maurice G. Kains, with a short account of its history
and botany. It discusses in a practical way how to
begin with either seed or roots, soil, climate and location,
preparation, planting and maintenance of the beds, arti-
ficial propagation, manures, enemies, selection for mar-
ket and for improvement, preparation for sale, and the
profits that may be expected. This booklet is concisely
written, well and profusely illustrated, and should be
in the hands of all who expect to grow this drug to
supply the export trade, and to add a new and profitable
industry to their farms and gardens, without interfering
with the regular work. 12mo. . : 3 $ .35
Land Draining. .
A handbook for farmers on the principles and practice
of draining, by Manly Miles, giving the results of his
extended experience in laying tile drains. The directions
for the laying out and the construction of tile drains
will enable the farmer to avoid the errors of imperfect
construction, and the disappointment that must neces-
sarily follow. This manual for practical farmers will
also be found convenient for references in regard to many
questions that may arise in crop growing, aside from
the special subjects of drainage of which it treats. Cloth,
12mo. e e e e . . e e e e $1.00
Henderson’s Practical Floriculture.
By Peter Henderson. A guide to the successful propaga-
tion and cultivation of florists’ plants. The work is not
one for florists and gardeners only, but the amateur’s
wants are constantly kept in mind, and we have a very
complete treatise on the cultivation of flowers under
glass, or in the open air, suited to those who grow flowers
for pleasure as well as those who make them a matter
of trade. Beautifully illustrated. New and enlarged
edition. Cloth, 12mo. ‘ ° ° ° ° ° ° $1.50
Tobacco Leaf.
By J. B. Killebrew and Herbert Myrick. Its Culture
and Cure, Marketing and Manufacture. A practical
handbook on the most approved methods in growing,
harvesting, curing, packing, and selling tobacco, with an
account of the operations in every department of tobacco
manufacture. The contents of this book are based on
actual experiments in field, curing barn, packing house,
factory and laboratory. It is the only work of the kind
in existence, and is destined to be the standard practical
and scientific authority on the whole subject of tobacco
for many years. Upwards of /00 pages and 150 original
engravings. rahe . Aeat ATH . ee Bec ee
STANDARD BOOKS,
Play and Profit in My Garden.
By E. P. Roe. The author takes us to his garden on
the rocky hillsides in the vicinity of West Point, and
shows us how out of it, after four years’ experience, he
evoked a profit of $1,000, and this while carrying on pas-
toral and literary labor. It is very rarely that so much
literary taste and skill are mated to so much agricultural
experience and good sense. Cloth, 12mo. $1.00
Forest Planting.
By H. Nicholas Jarchow, LL. D. A treatise on the care
of woodlands and the restoration of the denuded timber-
lands on plains and mountains. The author has fully
described those European methods which have proved
to be most useful in maintaining the superb forests of the
old world. This experience has been adapted to the dif-
ferent climates and trees of America, full instructions
being given for forest planting of our various kinds of
soil and subsoil, whether on mountain or valley.
Illustrated, 12mo. . ‘ . . - «$1.50
Soils and Crops of the Farm.
By George E. Morrow, M. A., and Thomas F. Hunt. The
methods of making available the plant food in the soil
are described in popular language. $1.00
American Fruit Culturist.
By John J. Thomas. Containing practical directions for
the propagation and culture of all the fruits adapted to
the United States. Twentieth thoroughly revised and
greatly enlarged edition by Wm. H. S. Wood. This new
edition makes the work practically almost a new book,
containing everything pertaining to large and small
fruits as well as sub-tropical and tropical fruits. Richly
illustrated by nearly 800 engravings. 758 pp., 12mo. $2.50
Fertilizers.
By Edward B. Voorhees, director of the New Jersey Agri-
cultural Experiment Station. It has been the aim of
the author to point out the underlying principles and to
discuss the important subjects connected with the use
of fertilizer materials. The natural fertility of the soil,
the functions of manures and fertilizers, and the need
of artificial fertilizers are exhaustively discussed. Sepa-
rate chapters are devoted to the various fertilizing ele-
ments, to the purchase chemical analyses, methods of
using fertilizers, and the best fertilizers for each of the
most important field, garden and orchard crops.
335 pp. . ; - F P ‘ . Tier $1.00
STANDARD BOOKS.
Gardening for Profit. .
By Peter Henderson. The standard work on market and
family gardening. The successful experience of the author
for more than thirty years, and his willingness to tell,
as he does in this work, the secret of his success for
the benefit of others, enables him to give most valuable
information. The book is Bae Sy illustrated. Cloth,
12mo. .- p . ‘ ‘ 3 é o $1.50
Herbert’s Hints to Horse Keepers.
By the late Henry William Herbert (Frank Forester).
This is one of the best and most popular works on the
horse prepared in this country. A complete manual for
horsemen, embracing: How to breed a horse; how to buy
a horse; how to break a horse; how to use a horse; how
to feed a horse; how to physic a horse (allopathy or ho-
moeopathy); how to groom a horse; how to drive a horse;
how to ride a yas etc. Beautifully illustrated. Cloth,
12mo. : : ‘ ‘ : ae
Barn Plans sak Outbuildings.
Two hundred and fifty-seven illustrations. A most val-
uable work, full of ideas, hints, suggestions, plans, etc.,
for the construction of barns and outbuildings, by prac-
tical writers. Chapters are: devoted to the economic
erection and use of barns, grain barns, house barns,
cattle barns, sheep barns, corn houses, smoke houses,
ice houses, pig pens, granaries, etc. There are likewise
chapters on bird houses, dog houses, tool sheds, ventila-
tors, roofs and roofing, doors and fastenings, workshops,
poultry houses, manure sheds, barnyards, root pits, etc.
Cloth, 12mo. : " i 7 3 ; ‘ " ~- $1.00
Cranberry Culture.
By Joseph J. White. Contents: Natural history, history
of cultivation, choice of location, preparing the ground,
planting the vines, management of meadows, flooding,
enemies and difficulties overcome, picking, keeping, pro-
fit and loss. Cloth, 12mo. . : : A : A $1.00
Ornamental Gardening for Americans.
By Elias A. Long, landscape architect. A treatise on
beautifying homes, rural districts and cemeteries. A’
plain and practical work with numerous illustrations and
instructions so plain that they may be readily followed.
Hlustrated., Cloth; 12mo,: |: .«--\6) sie ee
Grape Culturist.
By A. S. Fuller. This is one of the very best of works
on the culture of the hardy grapes, with full directions
for all departments of propagation, culture, etc., with
150 excellent engravings, illustrating planting, training,
grafting, etc. Cloth,12mo. . . .« «o © e #460
STANDARD BOOKS,
Turkeys and How to Grow Them.
Edited by Herbert Myrick. A treatise on the natural his-
tory and origin of the name of turkeys; the various
breeds, the best methods to insure success in the business
of turkey growing. With essays from practical turkey
srowers in different parts of the United States and Can-
ada. Copiously illustrated. Cloth, 12mo. 5 * $1.00
Profits i Poultry.
Usetuf and ornamental breeds and their profitable man-
agement. This excellent work contains the combined
experience of a number of practical men in all depart-
ments of poultry raising. It is profusely illustrated and
forms a unique and important addition to our poultry
literature. Cloth, 12mo. F 5 s : x ‘ $1.00
Hew Crops Grow.
By Prof. Samuel W. Johnson of Yale College. New and
revised edition. A treatise on the chemical composition,
structure and life of the plant. This book is a guide to
the knowledge of agricultural plants, their composition,
their structure and modes of development and growth;
of the complex organization of plants, and the use of
the parts; the germination of seeds, and the food of
plants obtained both from the air and the soil. The
book is indispensable to all real students of agriculture.
With numerous illustrations and tables of analysis. Cloth,
12mo. : : 7 ‘ - : . $1.50
Coburn’s Swine Husbandry.
By F. D. Coburn. New, revised and enlarged edition. The
breeding, rearing, and management of swine, and the
preventicn and treatment of their diseases. It is the full-
est and freshest compendium relating to swine breeding
yet offered. Cloth, 12mo. : A ‘ = A . $1.50
Stewart’s Shepherd’s Manual.
By Henry Stewart. : : A - $1.00
Practical Forestry.
By Andrew S. Fuller. A treatise on the propagation,
planting and cultivation, with descriptions and the botan-
ical and popular names of all the indigenous trees of the
United States, and notes on a large number of the most
valuable exotic species. . Say ‘ z ‘ ‘ $1.50
Irrigation for the Farm, Garden and Orchard.
By Henry Stewart. This work is offered to those Amer-
ican farmers and other cuitivators of the soil who, from
painful experience, can readily appreciate the losses which
result from the scarcity of water at critical periods.
Fully illustrated. Cloth, 12mo. ‘ ® - é $1.00
Market Gardening and Farm Notes.
By Burnett Landreth. Experiences and observation for
both North and South, of interest to the amateur gar-
dener, trucker and farmer. A novel feature of the book
is the calendar of farm and garden operations for each
month of the year; the chapters on fertilizers, trans-
planting, succession and rotation of crops, the packing,
shipping and marketing of vegetables will be especially
useful to market gardeners. Cloth,12mo . . $1.00
STANDARD BOOKS.
The Fruit Garden.
By P. Barry. A standard work on fruit and fruit trees,
the author having had over thirty years’ practical expe-
rience at the head of one of the largest nurseries in
this country. Invaluable to all fruit growers. Illustrated.
Cloth, 12mo.- : = - = = - : “ 5 $1.50
The Nut Culturist.
By Andrew S. Fuller. A treatise on the propagation,
planting and cultivation of nut-bearing trees and shrubs
adapted to the climate of the United States, with the
scientific and common names of the fruits known in
commerce as edible or otherwise useful nuts. Intended
to aid the farmer to increase his income without adding
to his expenses or labor. 12mo. Cloth. 4 3 $1.50
American Grape Growing and Wine Making.
By George Husmann of California. New and enlarged
edition. With contributions from well-known grape grow-
ers, giving wide range of experience. The author of this
book is a recognized authority on the subject. Cloth,
121n0. , . : 5 . 3 é 3 $1.50
Treat’s Injurious Insects of the Farm and Garden.
By Mrs. Mary Treat. An original investigator who has
added much to our knowledge of both plants and insects,
and those who are familiar with Darwin’s works are
aware that he gives her credit for important observa-
tion and discoveries. New and enlarged edition. With
an illustrated chapter on beneficial insects. Fully illus-
trated. Cloth, 12mo. ‘ ; : : 2 ae $1.50
The Dogs of Great Britain, America and Other Coun-
tries.
New, enlarged and revised edition. Their breeding, train-
ing and management, in health and disease; comprising
all the essential parts of the two standard works on
dogs by “Stonehenge.’’ It describes the best game and
hunting grounds in America. Contains over one hundred
beautiful engravings, embracing most noted dogs in both
continents, making, together with chapters by American
writers, the most complete dog book ever published.
Cloth, 12mo. d ‘ 4 : : ‘ : é ‘ $1.50
Harris on the Pig.
By Joseph Harris. New edition. Revised and enlarged
by the author. The points of the various English and
American breeds are thoroughly discussed, and the
great advantage of using thoroughbred males clearly
shown. The work is equally valuable to the farmer
who keeps but few pigs, and to the breeder on an exten-
Sive scale. Illustrated, Cloth, 12mo. . . . $1.00
STANDARD BOOKS. ; a i
Pear Culture for Profit.
By P. T. Quinn, practical horticulturist. Teaching how
to raise pears intelligently, and with the best results,
how to find out the character of the soil, the best meth-
ods of preparing it, the best varieties to select under
existing conditions, the best modes of planting, pruning, ©
fertilizing, grafting, and utilizing the ground before the
trees come into bearing, and, finally, of gathering and
packing for market. Illustrated. Cloth, 12mo. ‘ $1.00
The Secrets of Health, or How Not to Be Sick, and
How to Get Well from Sickness.
By S. H. Platt, A. M., M. D., late member of the Con-
necticut Eclectic Medicai Society, the National Eclectic
Medical Association, and honorary member of the Nation-
al Bacteriological Society of America; our medical editor
and author of ‘‘Talks With Our Doctor” and “Our Health
Adviser.” Nearly 600 pages. Profusely illustrated. An
index of 20 pages, so that any topic may be instantly
consulted. A new departure in medical knowledge for
the people—the latest progress, secrets and practices of
all schcols of healing made available for the common
people—health without medicine, nature without humbug,
common sense without folly, science without fraud. 12mo.
576 pp., 81 illustrations. Cloth. : : - a $1.50
Gardening for Young and Old.
By Joseph Harris. A werk intended to interest farmers’
boys in farm gardening, which means a better and more
profitable form of agriculture. The teachings are given
in the familiar manner so well known in the author’s
“Walks and Talks on the Farm.” Illustrated. Cloth,
12mo. : : A > - " ; é $1.00
Money in the Garden:
By P. T. Quinn. The author gives in a plain, practical
style, instructions on three distinct although closely con-
nected branches of gardening—the kitchen garden, mar-
ket garden and field culture, from successful practical
experience for a term of years. Illustrated. Cloth, 12mo.
‘ s : ‘ : 2 - = : . $1.00 a
The Pruning Book.
By L. H. Bailey. This is the first American work exclu- Mt
sively devoted to pruning. It differs from most other
treatises on this subject in that the author takes particu-
lar pains to explain the principles of each operation in
every detail. Specific advice is given on the pruning of
the various kinds of fruits and ornamental trees, shrubs “4
and hedges. Considerable space is devoted to the pruning
and training of grapevines, both American and foreign.
Every part of the subject is made so clear and plain that ~—
it can be readily understood by even the merest beginner,
Cloth, 8vo, 580 pages. Illustrated. . . . « $1. we? a
PG I on Te Te, eye es lee Oe ee
Pe oe ae ae
a4
ee Oe ee ee ee
ey &
ora
Pela mbh teliidee O30
pr Aleis ria
fihariy cia
it ye sue