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ALBERT R. MANN
LIBRARY

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CORNELL UNIVERSITY

Cornell University Library

SF 197.A42

American cattle:their history, breedin

3 1924

mann

Cornell University

Library

The original of this book is in
the Cornell University Library.

There are no known copyright restrictions in
the United States on the use of the text.

http://www.archive.org/details/cu31924003658204

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AMERICAN CATTLE:

HISTORY, BREEDING

AND

MANAGEMENT.

BY LEWIS F. ALLEN,

LATE PRESIDENT NEW YORK STATE AGRICULTURAL SOCIETY, EDITOR ‘‘ AMERICAN
BMORT-HORN HERD BOOK,” AUTHOR “RURAL ARCHITECTURE,” ETO., ETO.

NEW YORK:
TAINTOR BROTHERS & CO.
678 BROADWAY.

1868.

Entered according to Act of Congress, in the year 1°68,
BY LEWIS F. ALLEN,

In the Clerk's office of the District Court of the United States, for the Northern
District of New York.

(uo Bheo

Tuomas, Howard & JoHNson,
Stereotypers, Printers and Binders.
BUFFALO, N.Y.

PREFACE.

THE object of this work is not only to give a historical
account of the Bovine race, to suggest to our farmers, and
cattle breeders, the best methods of their production and
management, but to exalt and ennoble its pursuit to the
dignity to which it is entitled, in the various departments
of American agriculture.

I have contemplated a work of this kind for many years
past. Indeed, its plan was partly shadowed out near
twenty years ago; but on reflection, I made up my mind
that more personal observation was required than I then
possessed, and also, that further experience in the use
of the better, improved breeds of foreign cattle, among
our farmers and cattle breeders, was desirable, to give that
extended range of information which so important an
interest demanded.

More than forty years ago, it was felt by those largely
engaged in stock growing for beef purposes, that our
“native” cattle were lamentably deficient in their most
desirable, as well as profitable qualities, and instead of
attempting to improve and raise our American native

4 a PREFACE. &

stock to the desired standard of excellence, the better way
was to resort to such European breeds as, by a long course
of intelligent culture, already possessed the properties
required. It was so with our dairy, or milking stock.
As a race, they were lamentably deficient in the uniform-
ity of their milking qualities, and the yields they pro-
duced. We needed better ones, and to undertake to build
them up from the miscellaneous herds, composed of all
congregated mixtures, as they are, without any certain
basis to commence upon, was a hazardous, and almost
interminable labor, as well as uncertain mode of proced-
ure. Hence, numerous importations of the choice breeds
of foreign cattle have been made, involving an outlay of
millions of dollars in the aggregate. The propagation of
these cattle, the success that has attended them, and the
popularity which they have achieved among our intelli-
gent farmers, and breeders, has confirmed the wisdom of
those enterprising men who embarked their capital and
labor in their introduction.

Further knowledge in relation to these foreign breeds,
of their breeding, and rearing, together with their benefi-
cial uses in elevating the qualities of our old native stock,
through their adaptability in crossing their blood upon
them, has now, beyond a question, decided the necessity
of a book on ‘“‘ American Cattle.” Therefore, such as it
is, this volume goes forth to the public.

PREFACE. 5

I believe it is the first work of the kind, so general in
its scope of observation, which has been written, collated,
or published in our country. We have been favored
with sundry publications, relating to cattle in the way
of Dairy Cows, and some of the departments connected
with their use—able, useful, instructive publications, too—
but not comprising so full and general a range of the sub-
ject as is here proposed. This work is not intended to
interfere with them; each may be essential—necessary,
indeed—to convey all the information which may be
required on so extensive and ramified a subject.

A book which should embrace all that is here under-
taken, together with the productive results appertaining to
neat cattle, as the Dairy, and other economical industries,
could not well be consolidated into a single, acceptable
volume. It would involve a more intimate, and wider
range of experience and observation, than can well be
combined in one individual effort. So far as suggestion,
or instruction, is concerned, I have chosen only to take the
creature from its conception, and carry it through life to
its proper and ultimate destination—the ox to the yoke,
the bullock to the shambles, the cow to the pail, or the
propagation of her young—and there leave them. The
Darry, and its management, are referred to other, and
more competent hands,

This Preface ought not to be concluded without saying
that I have gleaned somewhat, much indeed, from the

6 PREFACE.

observations, writings, and publications of others, both
abroad and at home, perhaps more experienced than
myself To such, I feel largely indebted, and give my
acknowledgments. But those observations have been scat-
tered in such fragmentary and miscellaneous ways, as to
be beyond the reach of the inquirer, without more labor
and expense to combine them into accessible form than
can well be done by the mass, or even a few of those
seeking them.

I trust that here may be found embodied all those various
materiel which will prove acceptable to the wide spread
community interested in the breeding and improvement of
our herds, and that they may be benefited by my labors,
With this trust, the following pages are submitted.

LEWIS F. ALLEN.
Burrato, N. Y., 1868.

CONTENTS.

INTRODUCTION.
Number of Cattle in the United States and Territories—Value of the same—Vulue
of Beef, Butter, Cheese, and Labor of Oxen............0 cece cece cece cece neee 11
CHAPTER I.
The Climate and Soils of North America, us adapted to the production of Neat
Cattle’ an se siajacs.cigve ine er er Ce re entre Siatenslerotecares, siete iG aisiarcateteraarasten 21

CHAPTER II.

Neat Cattle—Their History—Misrepresentations by Artists—Spoken of in the Bible—
In India—In Egypt—Among the Romans—In Europe........... sieisis sept 5a 3

CHAPTER III.

History of American Cattle—Introduction by the Spanish into Mexico—By the Eng-
lish into Virginia—By the Dutch into New York—By the English into other
COLOIMES 5,05 5pe:inia:scsca.gic iar aiwin ciainisimraiciaiessieieloceis Bielnadidee deems lemmas men 0

CHAPTER IV.

Quality, Condition and Appearance of our Native Cattle—Amalgamation of Different
Breeds—Result of the different mixtures.............-..-200-- Ba ciara ctctaresblerst St

CHAPTER V.

The Anatomical and Economical Points of Cattle—Illustration of Points—Geod
Points—Bad Points—Texan Cattle—Comparison of Good and Poor Cattle... 41

CHAPTER VI.

Improved Breeds of Cattle—What are they ?—Cattle of Great Britain—Their Pro-
gress there—Their Division into Breeds—Improvement in them—Youatt’s His-
n

tofy Of them sscc.iccecesciiticinins vas5 veemieseeacewetes ses kenedes 9 pelnengatayt 45

CHAPTER VII.

Middle-horned Cattle—The Devons—History—Description—Points—Bull—Cow, as
a Milker—Ox, as a Worker—As a Beef Animal—Their Introduction to, and Pro-
pegs Ai AIM CHLOE cceistcvcisseressseca naybisier teria ened cidabeveionyerend acels ae ibaa wladibes. stood Shae ge 50

8 CONTENTS.

CHAPTER VIII.

The Herefords—History—Description—Bull—Cow, as 2 Milker—Ox, as a Worker—
As a Beef Animal—Their Introduction to, and Progress in America......... 62

CHAPTER IX.

The Long-horns—History—Description—Bull—Cow, as a Milker—Ox, as a Worker—
Asa Beef Animal—Their Introduction into America—Their Extinction here.. 75

CHAPTER X.
The Cattle of Scotland—The West Highlands—Their History, and Present Condi-
tion—Value as Beef Animals—Little Value for the Dairy—Their Fitness for the
Mountain Ranges and Western Plains of America..................05ccneee 85

CHAPTER XI.

The Galloways—Their History—Description—Manner of Breeding them—Introduc-
tion to America—Value as Grazing, and Beef Animals...................055 99

CHAPTER XII.
The Ayrshires—Their Origin and History—Description—Improvement in their Breed-
ing, and Quality for the Dairy—Milk Production—In America—aAs a Beef Ani-
MA) 6.5 sieunsersuanarotecwiasiomadiaseraas ciste sitoteneaie asaqraioraca cacao Susie icdvenapeora ae avec 111

CHAPTER XII

The Alderney, Jersey, Guernsey, or Channel Island Cattle—Their Origin and His-
tory—Description—Introduction to America—Value as Milkers—As a Worker,
AN A BeeL, ATMEL 5.0 ciearals.csinemnedveremtdeavenienrkecinn wieeis orsfria sha teintanayaintasoravsitsorucrtane 128

CHAPTER XIV.

The Short-horns—Their Pretended History by Berry, in Youatt—Their True His-
tory—Charles and Robert Colling—Short-horns in America—Characteristics—
Description of them—As a Dairy Cow—As a Working Ox—As a Beef Animal—
Their Proper Homes—Their Predomi in the Herds of Britain........ 134

CHAPTER XV.

The Holstein, or Datch Cattle—Their History—Description of them—Introduction to
America—Mr. Chenery’s Importations—Their uses—For the Dairy—As a Worker
eH Aig ia Beef Animal ysjeis xfs sievecsiaystecdecrave sdersteperssa pe caeounere acirewsat ios nis aiacasssasloeescins 166

CHAPTER XVI.

The Spanish, or Texan Cattle—Origin and History—Introduction into Mexico—Mi
gration to Texas and California—Description—Beef Qualities—Diseases attend-
ng’ theMvs.ccci ssisee secieciee aes

CHAPTER XVII.

What is the Best Breed of Cattle?—What they are Wanted for—Each may be the
Best Breed for Certain Localities......... 0.00... coe ccce cece eee 181

CONTENTS. 9

CHAPTER XVIII,

What Constitutes a Good Animal?—Coarse Cattle—Fine Cattle—Beauty—Perfec-
tion os Ba RMI icis wieseicia ie inarerssare sinvierarats eieietatencicranaeandls site OueeTaREARBPRNeS 187

CHAPTER XIX.
On Breeding—General Principles—Rules for Good Breeding—In-and-in Breeding—

Examples—Establishing the Variety as an Improved Breed—Contending Opin-
BOMB, 3 Aa onissls as Davia neetmdes oe ci eran orient aa acacia nee pce Ants eapirieere 192

CHAPTER XX.

Treatment of Breeding Cows—Strange Influences—Mistaken Theories—Doctor
Harvey's Essay—Occasional Barrenness—Professor Tanner’s Essay—Mr. E..W.
Stewart’s Rumarks—Feeding in Advanced Stages of Pregnancy—Duration of
PPC SRO NOY cs ausige wiry sis onenenaana gnerednanacianes eure erase ReOOrs 219

CHAPTER XXI.
Breeding Grade Cattle for Grazing—Breeding Dairy Cows—Do not Change the
Breed—Age at which Heifers should be Bred—Rearing and Treatment of
Bull cicvieceswnmiirawesns sesrauemnbeh tered areesey phe weteauotesedacnes tess 254

CHAPTER XXII.
Rearing Stock Calves—Their Treatment—Calves for Veal—Calves Running with the
Cows—Handling Young Animals—Shelter—Rearing Thorough bred Heifers—In-
fluencing the: Sex:of 'Calvesisscs siscccesgaccictijaann Gee Oe eke seUdttcameR teres 267

CHAPTER XXIII.

Beef Cattle—Differences in Breed—Regularity of Condition—Proper Ages for Fat-
tening—Modes of Feeding—Shape of Fat Cattle—Cattle in the London Mark-
ets, by Mr. A, B, Allen—Transportation of Stock to Market—Railway Cattle
WOES sa scrasiciac ais nina ssziesaicians(o a.ain as avnie' wines: avn ce Gcalalavn Suave ck acars date winlorayetsedsceei cece 6

CHAPTER XXIV.
Working Oxen—Rearing, Matching, and Training—Devons and Herefords the Best
Breeds Lor) LADVOM ss sicisia sinveis sie aavierses apaseceiacoiaiacs wiv vinraisiansnibrainis ee aigierdinrmigresiateaieiese 293

CHAPTER XXV.
Cattle Food—The Grasses—Full Feed and Wuater—Shade in Pastures—Change of
Pastures—Winter Forage, and Cure of Neat Stock—What Winter Feeding and
Care of Stock Should be—Barns and Sheds........-..20seeeeccseeee eee eens 297

CHAPTER XXVI.

Summer Food for Dairy Cows—Pastures—Soiling—Proper Soiling Crops—The Best
Kind of Corn for Soiling—Mr. E. W. Stewart's Experiments—Condition of Ani-
mals Soiled—Effect of Soiling upon the Product of Milk—Saving in Fences—
Saving in Manure—Saving in Land—Method of Feeding—Arrangement of Ani-
mals—Another Experiment—Fall Feeding—Winter Feeding................ 3u9

1%

10 CONTENTS.

CHAPTER XXXVI.

Sale Milk Dairies—Value of Milk Sold in the City of New York—In the United
States—Swill Milk—Good Milk—Cooking Food—Why Fodder Should be Cut—
Mixing Food—Straw Cutters—Values of Different Food—Steam Apparatus—Re-
sults of Cooking—Experiments, &C........ cece cece reer eee eter terre tees 333

CHAPTER XXVIII.

Milk Cows—Their Selection—Mr. Magne’s Essay on their General Character—Marks
—Shape—Appearance—Hygienic, Conditions—Selections for Breeding—Mr,. Hax-
ton’s Modes of Selection—Guenon's Fheory, &.......... cece cece eee eee ee 365

CHAPTER XXIX.
The Common Mode of Obtaining Dairy Cows—Milking, &c................00005 402

CHAPTER XXX.

Value Invested in Cows—Low Average in Production—Dairy Soils—Dairy Factories
—Dairy Women—Love of Fine Cattle. ....... 2... cece cee cece cence nee eens 408

CHAPTER XXXI.
Miscellaneous—Pregnancy, and What Follows—As Maternity Approaches—Marks
Indicating Ages of Cattle—Diseases, Treatment, and Cures—Habits and Tricks
of Cattle—Kicking Cows—Kicking Oxen—Breachy Animals—Cows Sucking

Themselves—Hooking and Quarreling........: Di oe at alpie tine sick 415

CHAPTER XXXII.

Diseases Proper—Water Treatment—Garget—Puerperal, or Milk Fever—Wounds,
Bruises, Sprains, &c.—Lowson’s Treatise on Diseases and Cures........... 433

CHAPTER XXXIII

Castration—Spaying Heifers and Cows—Free-Martins—Drinking Water—Bloody,
and Curdly Milk—Handling—Proof—Large or Overgrown Cattle............ 516

INTRODUCTION.

Tuart the value of American Neat Cattle, as a branch of our
agricultural interests, may be fairly understood and appreciated,
some statistical facts and estimates are submitted.

The census reports for the years 1850 and 1860 give the
following returns for the United States and Territories :

ie 1850. 1860.
Milk Cows, é ‘ . 6,385,094 8,728,862
Working Oxen, . F 1,700,694 2,240,075
Other Cattle, . F . 10,293,069 14,671,400

Thus showing an increase in ten years, of about one-third, or
334 per cent. in numbers; and, although, during the past eight
years, since the year 1859, in which the last census was taken,
four of these years, 1861 to 1865, have been, during the war in
the Southern States, a period of extraordinary consumption,
waste, and depreciation in the numbers of their cattle of all
descriptions, still, the aggregate of the entire neat stock of the
country must have considerably increased.

The number of cattle in thirteen of those States, more or less
disturbed and overrun by the armies at various times—leaving
out Maryland—in the census reports of 1860, was as follows:

Milk Cows, . : : P ; . 3,305,953
Working Oxen, é : i : 1,732,232
Other Cattle, ; F : F . 7,782,635

12 INTRODUCTION.

Showing that nearly 40 per cent. of the milk cows; nearly 80
per cent. of the working oxen, and upwards of 50 per cent. of
“other cattle” were owned in the Southern States, including
Missouri. Of “other cattle,” however, 2,733,267, or nearly
one-third, belonged to the single State of Texas, where enor-
mous numbers of semi-wild animals rove over the wide plains
and savannas of its extensive territory, but of far less value per
head, (probably not exceeding one-half,) than those under the
same denomination in the other Southern States. So, also, of
their milk cows, which were 598,086 in number, or about
eighteen per cent. of the whole; and as of these cows probably
three-fourths of them are as untamed as their “other cattle,”
and devoted only to the production and rearing of young stock,
‘they cannot be denominated as “milk cows” proper, as they
are in most other of those States; and are, therefore, of about
the same proportionate value as “other cattle,” with which
they range. The working oxen of Texas, (172,243 in number,)
devoted to labor purposes, we let stand.

Excluding, therefore, the Texan herds—working oxen also—
as less valuable than those of the other States at large, we class
them separately; and calling the aggregate stock of all the
Southern States now what they were at the last census—the
waste of the war taken from what would be the natural increase
in times of uninterrupted agricultural advancement—we may
now put the numbers of the whole South as they were in 1860,
deducting Texas, viz.:

Milk Cows, j ; ‘ : . 2,707,867
Working Oxen, . : ; . - 41,560,989
Other Cattle, . ‘ : ‘ ‘ 4,949,368

The natural increase of the cattle of the Northern States,
including Maryland and Delaware, not much disturbed by the
war, counting it as from the increase from the years 1850 and

INTRODUCTION. 13

1860, at about 33 per cent. every ten years, or 23 per cent. for
seven years, would be thus:

Milk Cows, in 1860, ' : : 5,422,909
Working Oxen, in 1860, ‘ . - 507,843
Other Cattle, in 1860, : A 4 6,888,765

To these, add, say twenty per cent. for the six to seven years’
increase, and the numbers would now be, in the Northern States
and Territories:

Milk Cows, : , a : . , 6,507,491
Working Oxen, . ; ne : 609,411
Other Cattle, . a . : ; 8,266,518

Thus, the present number of cattle in a/l the States and Terri-
tories, excluding Texas, stands, in 1867:

Milk Cows, : : ‘ ; ; 9,215,358
Working Oxen, . ‘ : ‘ . 2,170,400
Other Cattle, . + . : ‘ . 13,215,886
The value of these cattle may be safely put as follows:
Cows, at $40 each, ; ‘ : $368,614,320
Working Oxen, at $50 each, . ‘ 108,520,000
Other Cattle, at $30 each, . . . 896,476,580

$873,610,900
Add the Texan cattle:

Milk Cows, ‘1 . . . ‘ 598,086

Working Oxen, ‘ ; : . 172,243

Other Cattle, i ‘ ; : . 2,773,267 a

The value of which may be:

Milk Cows, at $25 each, - : $31,952,150

Working Oxen, at $40 each, F . 6,889,720

Other Cattle, at $15 each, : : 41,599,005
$80,440,875

Here we have an aggregate value of $954,051,775—mear a

14 INTRODUCTION.

thousand millions of dollars—in 28,145,240 head of neat cattle
of all descriptions.

That the value of this stock is not over-estimated, we may
state that the price of good dairy cows now ranges in the
Northern States at $50 to $100 each, and working oxen at $150
to $250 a pair, according to age and quality. ‘Other cattle,”
which range from the last spring calves to heifers of three years,
and steers of four years of age, the youngest of which are worth
$5, and the oldest $50, in their pastures, are not over-valued.
In our estimates of value, are not counted the thousands of
“improved” blood cattle, of the different breeds, now becoming
widely diffused over extensive portions of the country, and
would, if properly accredited, add some millions to the aggregate
value of our cattle herds. It may be said that our currency is
inflated to thirty per cent. above gold prices, and a great depre-
ciation will follow when we come to a specie basis. No matter.
We take things as they are. We may safely estimate our
working capital in neat stock, for the next five years, at a
THOUSAND MILLION of dollars, and consider whether that
amount invested by a nation containing near forty millions of
people in the aggregate, is not worth ¢mproving and caring for—
so much so, at least, as to study, and find out ways for their
improvement in breeding, rearing, and feeding—to raise them to
the perfection of which they are capable, by more care than we
have been accustomed to bestow upon them, without much
increased cost in their food. This we believe to be both possible
and practicable, and if these pages shall only in an imperfect
degree, accomplish the object, our purposes will be answered.

Our Agriculture, in all its branches, is but in the gristle of
improvement. The scarcity and high price of labor has com-
pelled us to invent and use labor-saving implements and
machinery in many departments. We drain, and ditch, and
bring our waste lands under cultivation, and cultivate those we

INTRODUCTION, 15

have long been accustomed to work, better than of old. We
plow, and we sow, and we mow, and we reap, and harvest, and
secure our crops somewhat better than our fathers did. We
build better barns and shelters for our crops and farm stock than
they could’ afford. We do many things better than they were
accustomed to do, in the less enlightened days of their experi
ence. We have numerous agricultural papers, edited by
intelligent men and teachers. We interchange our ideas through
them. We have our annual Agricultural Society meetings and
exhibitions, in a majority of our States, and in multitudes of
counties, and towns, and neighborhoods of the different States.
Our stock, in the main, is better than the farm stock of fifty
years ago; but it can be made better by thirty per cent. than it
is, by a trifle more knowledge and experience than we now
possess, and a better practice in taking care of them. We owe
an immense debt of gratitude to those generous and enterprising
men who, of late years, at so much cost and pains, have
expended their time and money in introducing improved breeds
from abroad, and urging attention to them upon those who, but
for their efforts, would still be groping in the dullness of past
times, and delving through all their abortive attempts to “ get
on,” and strive, in their own darkness, at success.

It is to be regretted that there exists no accurate data on
which to compute the annual slaughter and consumption of beef
and veal in our country. No returns of this kind have been
made in the census department of the government, and it is
impossible to fairly conjecture its extent. New York City, and
its immediate vicinity absorbs about 6,000 head of beeves weekly,
making 312,000 per annum, besides multitudes of veal calves,
and large numbers of milk cows, store cattle and working oxen,
which are bought for use in the surrounding country, and of
which we seldom hear anything again. The Philadelphia and
Baltimore markets probably take as many more, and the New

16 INTRODUCTION.

England cities along the sea-board, an equal number, making a
round million in the aggregate; and the Southern sea board
cities 200,000 more, including Washington, Mobile and New
Orleans, making 1,200,000. It is not too much to compute the
consumption of the inland cities, towns and villages, altogether,
at three times the number—3,600,000—swelling the aggregate
to the sum of, say 5,000,000 a year.* The value of these
may safely be put at $60 each, on the owner's farm, thus raising
the entire sum to $300,000,000, and perhaps higher, besides
the heavy amounts which are slaughtered and packed in the
interior for exportation abroad, amounting to some millions of
dollars more. To these items, add the value of butter and
cheese produced from cows, and the labor of working oxen,
and the cattle interest of the country swells to an enormous
aggregate.

The quantity of butter produced, in the census returns of the
year 1860, was 460,509,854 pounds, being an increase of 46
per cent. over the returns of 1850. The quantity of cheese, in

*To be more exact, so far as the consumption of New York City and its immediate
vicinity is concerned, we give below a condensed table taken from the New York
Tribune Cattle Market reports for the year 1866, showing the annual receipts of «ll
varieties of stock for the past thirteen years, and the prices at which beef has ruled
for the year 1866.

‘*The weight, at which the cattle averaged, are only for the four quarters of the
carcass, which includes, in value, the hide and tallow, as they are not paid for out-
side of the meat.

RECEIPTS OF STOCK FOR a SERIES OF YEARS.

Beeves. Cows. Calves. Sheep. Swine. An. Total.

“603 7,621 789.462 660,270
4,885 62,114 1,030'621 666,392 2,062;84

INTRODUCTION. 17

the returns of 1860, was 105,875,135 pounds, being 340,000
pounds more than in 1850. These are dairy farm products, to
say nothing of the large amount of butter and cheese made for
immediate consumption in private families, of which no accurate
returns were made. Then, again, is the great consumption of
milk in the cities, market towns, and villages of the United
States, for which no returns can be found, and even an approxi-
mation in quantity cannot be accurately made, :
The value of the butter and cheese, at present prices, may be
estimated at something like this:
Butter, 460,500,000 pounds, at 25 cents,
home value, . ‘ z és . $115,112,500
Cheese, 105,875,000 pounds, at 15 cents,
home value, . ‘ F . 15,881,250

$130,993, 750
Making, say, $131,000,000 for these two articles. Of cheese,
about 15,000,000 pounds were then exported abroad, and the
amount has since largely increased—all, chiefly the produce of
the Northern States. The value of hides and tallow may be

MONTHLY RECEIPTS OF 1866.
Beeves. Cows. Calves. Sheep. Swine. All kinds.
505

9,259 8 90,387
MU ALY senate serra wsteteenrae ates i : i ;
coneny 19,204 = 3306 1,411 66,249 86,893: 124,063
March . 532 2,411 60,922 25,609 108,361
April 425 7,202 66,772 84,439 120.947
ay.. 471 9,281 085, 62,126 =: 173,252
June.. 316 6,829 68,559 59,397 158,673
July. 533 7,510 83,693 48,443 166,774
August........ 335 4,753. 92,669 42489 164,937
September....... 445 5,385 536 = 48,564 = 175,718
October ... 482 7,762 «= 135,301 = 91,865 68,346
November. 290 4405 108,744 72,003 211,356
December ........--+++0+6+ . 23,556 245 2,906 101,272 72,147 f

“If we value all the beeves at the estimated average price of 153¢c. per Ib. for the net
weight of meat, and rate them at only 7% cwt. each, it will make the enormous
sum of thirty-three millions two hundred and twenty-three thousand seven hun-
dred and twenty-three dollars and twelve cents ($33, 223,723.12.)

At the prices above stated, the beef animals would average $116.50 each, from
which the expenses of taking them from the farm to market must be deducted,
averaging $15 to $35 each, according to the distance which they are transported.

18 INTRODUCTION.

included in that of slaughtered cattle, as above stated. The
prices of butter and cheese are placed low, as their wholesale
home prices have ruled within the year 1866 at an average of
full 30 cents for butter, and 17 cents for cheese.

Thus, the annual product of our neat stock may be estimated,
within bounds, at:

Beef, say, . . ‘ e $300,000,000
Butter and Ghedss say, . : - 131,000,000
Milk sold, say, . : 13,000,000
Milk produced and consumed 3 in house-

holds, say, . : ‘ 7 . 10,000,000

$454,000,000

To this sum add the value of the labor of 2,240,000 working
oxen at 25 cents each per day for 250 days in the year, besides
the cost of keeping, making $140,000,000, and we have a sum
total of $594,000,000 per annum; and adding the veals
slaughtered in all parts of the country, we safely put down an
aggregate of SIX HUNDRED MILLIONS OF DOLLARS a year pro-
duced from the neat cattle of the United States and their
Territories.

An interest so enormous in its investment and production—a
large per centage of which, we admit, is chargeable to the food
it consumes and the labor expended upon it—merits the best
consideration of every one concerned, and a close study of how
much profit is to be derived from it. The amount of profit is
comparative, depending on the quality of the animals, the care
expended upon them, and their consumption of food. That this
profit is far less than it should be in a country like this, is
manifest in the wretched classes of cattle that are kept
throughout a large portion of our territory, the lax manner in
which they are cared, or rather uncared, for, and the stinted
quantities of food they are allowed. Thus, there is evident

INTRODUCTION. 19

necessity for increased attention to the selection of breeds, as
well as to their breeding, rearing, feeding, and the general atten-
tion bestowed upon them, and which it will be the object of
these pages to suggest and enforce.

The Americans, perhaps, of all people so intelligent and
active in their agricultural pursuits, have been the least enter-
prising in improving their breeds of cattle, or in best cultivating
those which they have. It may be owing somewhat to the
wide resources in land which we possess, that such facts exist, but
more to the want of study in the close economy which ought to
dictate our policy. At all events, we are far behind what we
should be, with the advantages at hand. The United States
ought to possess, and cultivate extensively the best races of
cattle known. Instead of that, we possess but a comparative
few of the improved breeds, which are making their progress
among our farmers either by the extension of their blood in its
purity, or by infusion into our common stocks, with far less
celerity than they ought. Yet, we are progressing.

Before closing this introduction, a word may be said of the
material from which the text of our further pages is gathered.
This work is not claimed as altogether original in its matter,
although it is in language and manner. We have drawn what
was necessary from European authorities of various kinds, both
printed, and verbal. We have also made use of such domestic
information of like character as we considered sound authority.
Added to these, thirty odd years of personal experience, and
close observation in the best breeds of European, as well as
native American cattle, and of their breeding and previous
treatment, has led us to discriminate between the erroneous and
true, and as much as lies in our power, to exclude the one, and
adopt the other. Could all the discussions, essays, histories,
and accounts which have appeared in our published books and
agricultural periodicals, be collected and condensed into portable

20 INTRODUCTION.

form, our own present labors would be unnecessary; but lying,
as these sources of information do, in fugitive volumes, or
diversely scattered papers, they are both inaccessible and unavail-
able to the mass of inquirers.

Although having preferences for some breeds of cattle for
general use, over others, it is hoped that we can fully appreciate
and do justice to them all, in their own proper merits, and for
the particular localities to which they are best adapted, and give
to the public a truthful exposition of the subjects of which we
write, in all its bearings and economies.

AMERICAN CATTLE.

CHAPTER I.

THE CLIMATES AND SOILS OF NORTH AMERICA, AS ADAPTED TO
THE PRODUCTION OF NEAT CATTLE.

In the diversities of climate, from the Gulf of St. Lawrence on
the north, to the Gulf of Mexico on the south, and from the
Atlantic Ocean on the east, to the Pacific on the west, with
the various elevations and depressions of the surfaces of country
between, we have a range of temperature, the most favorable to
the production and sustenance of neat cattle in all their best known
varieties, probably, on the globe. Eminently healthful to those
foreign breeds inhabiting like climates at home, they have been
as successfully bred here, where introduced, with less tendencies
to those diseases which vex them there, while our soils produce
herbage attractive to their appetites, and favorable to the best
development of their natures.

From the Mediterranean on the south, to the Baltic on the
north; from the mountains of the upper Rhine in Germany and
Switzerland, to the western coasts of Ireland, Normandy and
Spain, the cattle of Europe have crossed the ocean, to find their
homes in the congenial climates and soils of America, with the
emigrating people, who reared them in their native lands,

22 AMERICAN CATTLE.

In their new homes they have bred and multiplied, with equal,
if not better success than in the lands they left, although subjected
to the vicissitudes of change of locality, less care, and in many
instances, inadequate supplies of forage. The early cattle of
America had to contend with hardships, like their owners; but
surmounting them all, they multiplied and thrived apace, soon
supplying all the wants of the increasing population, and yielding
provisions for a growing export trade abroad. In the southern
countries, they ranged on the fertile plains and sought their food
throughout the year, ignorant of enclosure, and needless of shel-
ter, while further north, as the climate became less favorable, and
more care for their welfare was demanded, they found equally
congenial homes amid the choicer grasses, and under the more
comfortable shelter provided by their possessors.

The virgin soils of a new country are undoubtedly more free
from diseasing influences, than regions tilled or pastured for many
centuries. Yet, if annoyed by insects, or subjected to miasmatic
influences prejudicial to their welfare, in the new settlements, these
disappear with progressive cultivation, and in the two hundred
and fifty years of their existence on American soil, taken alto-
gether, our country has proved the healthiest cattle region in
the world. Neither ‘cattle plagues” or other deadly infectious
diseases have devastated our herds, unless in an occasional in-
stance by importation from abroad; and although local disorders
to some extent have sometimes appeared, a timely care and pre-
caution have prevented their spread, and stopped their ravages.

The various soils and elevations of America, furnish in abund-
ance their choicest food, and the only discretion needed for their
profitable culture is to select those varieties of cattle best appli-
cable to the positions they are to occupy, and the uses demanded
of them. Happily, these varieties are either already at hand, or
within available reach, and it only needs examination to deter-
mine the kinds required, and sufficient means to avail ourselves of

CLIMATES AND SOILS. 23

their possession. Wild natural grasses, of succulent growth and
nutritious quality, abound in our prairies and open plains, while
our wooded regions, reduced to cultivation, readily yield the do-
mestic grasses in the richest abundance. In our cotton, rice, and
sugar growing latitudes, where little attention has been given to
the growth of cattle, or providing the grasses for them, they do
not thrive so well, but in the hill and mountain districts of those
States, with a proper regard to their provision, they flourish and
prove a profitable branch of husbandry. As yet, so intent have
been the people of the Southern States to seize upon the
most available portions of the soil for quick returns for their capi-
tal and labor, that the more elevated regions within them have
been neglected, until the idea has more or less prevailed, that even
for neat cattle they were unprofitable. But that delusion is fast
wearing away. Their climates are eminently healthful, their
soils, though broken, are good, their valleys are rich, their springs
and streams pure and abundant, and it only needs an increase of
their population, and the application of vigorous and intelligent
labor to convert those salubrious waste districts into the finest of
pastures and meadows, and speckle them with herds. So,
extending over all the ranges and spurs of the Alleganies, from
the mild temperatures of Georgia and Alabama, through the
Carolinas and Tennessée, the higher degrees of Kentucky, the
two Virginias, and Pennsylvania, those mountain regions may
become the great pastural country of the Atlantic States. So,
also, with the slopes and valleys of the Rocky Mountains and
Sierra Nevadas of the far West. Asin the Highland districts of
Scotland, and their contiguous islands, and the neighboring Conti-
nent, but on an immensely larger scale, among all these Ameri-
can mountains, and plains, the lighter and more active races of
cattle may breed and range in multitudinous numbers, to be
driven and fed for market on the lower plains and cultivated
farms of the more populous grain growing States.

24 AMERICAN CATTLE.

As a country, we are in the merest infancy in cattle growing.
We have no adequate infusion of the best breeds, in their
variety, with which to populate these unreclaimed lands, if we
had them reduced to a fitness for occupation. These varieties,
or breeds, have existed for centuries in Europe, and are now bred
to such perfection in their good qualities, as the cattle of no
other portion of the world have attained.

The domestic animals of all countries, partake more or less of
a character given to them as the result of the pursuits of the
people who inhabit them; and let their original race or con-
dition be what they may, they gradually assimulate to the
treatment and uses to which they are subjected. The finest
greyhound, pointer, or spaniel dog, in the hands of an uncivil-
ized American Indian, in the course of generations will become
the sneaking, savage cur that follows at the heels of his vagrant
master, so that his once aristocratic lineage can hardly be
detected. So, the neat cattle, of whatever original or cultivated
race, no matter if the pure blood of centuries has coursed
uncontaminated through their veins, may become altogether
estranged in appearance, by abuse, or the hardships of long and
neglected endurance. Being thus fortunate, in possessing a
country, fitted in its various climates, soils, and altitudes for the
best developement of which the several races of cattle are capa-
ble, we have only to direct our attention to that extent of culti-
vation which is necessary to attain the most profitable results,

To the fitness of the various known breeds, or races of cattle,
to the different soils, climates, and localities of our wide country,
we shall address our remarks as we proceed.

CHAPTER II.
NEAT CATTLE—THEIR HISTORY.

Tur genus Bos, as a domesticated animal, has been the use-
ful and cherished companion of man from the earliest date
of history, either sacred or profane. That they were highly
valued in days most ancient, we may know, from their being
objects of labor, sacrifice, and worship, by different nations and
people. They were esteemed articles of wealth, and sources of
prosperity, and were probably cared for and cultivated with
equal solicitude as any other domestic animal attached to
husbandry, or of use as food. What was their normal condition
as to race or breed, as we understand races and breeds, little or
nothing is known, nor is it necessary that we do know. That
they were then, in their chief essentials, as now, we have no
reason to doubt; and that they may have been improved, or
that they deteriorated in condition as civilization progressed, or
waned, with the people who held\them in subjection, we have
little reason to question. The hicroglyphics of Egypt, most
ancient in date, rude as were all their representations of man,
things, and animals, give us no accurate likeness of what they
might have been among that ingenious and wonderful people,
and they were probably as highly cultivated among them as any
where else in cotemporary times. The earliest representations
or pictures we have, give them rugged forms, enormous length of
upright, or spreading horns, and gaunt appearance. The
climates of the East permitted them to live throughout the year
in the open air, and we may well suppose that nature supplied

») *

4

26 AMERICAN CATTLE,

them with the rough, long hair necessary for their protection,
so usually represented in their portraits by the artists of more
civilized nations.

In the modern world, among the more highly cultivated
classes of society, in polite literature it has been considered
vulgar to talk of cattle, or to illustrate them other than as
uppendages to scenery, landscape, and rural representations
among a rude and uncultivated people. So, too, with artists.
The latter have composed cattle scenes, and introduced them as
accessory to landscapes in their paintings, and so grossly have
they misrepresented their forms for ‘‘artistic effect,” as to cari-
cature and give the ugliest appearances to them. Claude Lor.
raine, Salvator Rosa, Poussin, and others of the most celebrated
schools of landscape painting of olden time, as well as Paul
Potter, Van Ostade, and others of more modern date, made their
cows, bulls, and oxen vulgar and uncouth in shape, and wretched
in condition. Even landscape painters of the present day, with
a silly affectation of ‘‘art,” will put nothing resembling the
noble contour of our ¢mproved cattle into a picture, but select
some unhappy brute, depleted with poverty, and unkempt, as
a wild buffalo in appearance, to give piquancy and effect to their
drawings. For such slanderers of these noble animals, we have
no respect whatever, nor for the taste of artists in the way
ef cattle, while yielding an unqualified admiration to their
fidelity and skill in other subjects.

Our modern animal painters have done better. Landseer, and
Iferring, among the English artists, have accorded somewhat of
Justice to their objects, while some of the Continental, and
American artists in that line, have drawn our improved domestic
animals—cattle as well as others—with admirable truth and
fiirness.

The ancients hada high respect and admiration for their cattle.
We cannot admire the Egyptian worship of their OX, apls—a

NEAT CATTLE. 27

magnificent tomb of which has been recently exhumed—nor do
we look with complacency on the present worship of the Brahma
bull, which has been from time immemorial an object of Pagan
idolatry in India; but it is evident that these subjects of adora-
tion originated in a most devout appreciation of the admirable
and useful qualities of the genus to which they belonged.

The author of the book of Job, which the eminent sacred
chronologist, Doctor Hales, dates back to the year 2,337 before
the Christian Era—whether that author was Job himself, or one
of his cotemporaries—had a most poetic appreciation of the
value of domestic animals. He makes Job in the days of his
revived prosperity, dhe owner of “one thousand yoke of oxen,”
in the enumeration of his great wealth of goods and chattels.
Jeremiah—B. C. 628 years, in one of his Prophesies—speaks
of “a fair heifer.” Among the Pagan writers, Homer, eighteen
hundred years before the Christian Era, celebrates the noble
bullocks with “golden knobs,” or balls, ‘on the tips of their
horns,” and describes the manner of the artisan in putting them
‘On. Among the heathen deities, Juno is named as ‘ox eyed,”
in those clear and liquid features of her countenance. Virgil,
who wrote his Georgiacs just before the birth of Christ, cele-
brates the beautiful cattle of the Roman Campagnas, and their
value in the agriculture of the people.

Oxen were used for labor in husbandry, and more or less in
commerce, in all countries where neat cattle were kept, and could
endure the climate well, as being the most convenient beast of
burden. It is probable that they were bred in their best estate
by those who used them, and the cows were cultivated for dairy
and household uses in the family. As they spread west
and north into the higher latitudes and elevations of Europe,
they somewhat changed their characters and became, as now
known there, acclimated and fitted to their new conditions, and
inured to the habits of the people who kept them. We may

28 AMERICAN CATTLE.

suppose, too, that in the severer climates they were afforded
somewhat of shelter, and more pains-taking in food and treat-
ment, than in the milder latitudes where they had long ranged,
and with such increased care, improved in quality and appear-
ance. They took, possibly, somewhat different shapes, and con-
formed, more or less, to the uses to which they were subjected.
The Moors of Spain reared great herds of neat cattle, and from
them descended the dominant races of Spanish herds. They
were there the progenitors of the savage and headstrong bulls
still sacrificed in the arena of bull-fights and picadores. The
Gauls of France, bred the gentler and more economical forms of
cattle adapted to a better husbandry.

By what gradual, peculiar, or natural pro@resses these Euro-
pean cattle acquired their present distinctive characteristics, we
have no definite information. History is either altogether silent
or obscure on these subjects, and we have no better guide than
conjecture to inform us. Throughout Western Europe numerous
different breeds exist, of diverse qualities, all more or less use-
ful for the purposes to which they are applied, and profitable to‘
the people who breed and rear them. Italy, France, Spain,
Germany. Switzerland, Holland, and other Northern countries,
each have their peculiar national breeds, while England, Scot-
land and Ireland have many varieties widely divergent in char-
acter and appearance. Indeed, it is not necessary, unless for
speculation or curiosity, that we know the particulars of their
history or progress, inasmuch as we, in America, are already in
possession of the best breets of Western Europe, fully answer-
ing our own immediate purposes, and have successfully natural.
ized them on our soils.

CHAPTER III.

HISTORY OF AMERICAN CATTLE—INTRODUCED BY THE SPAN-
IARDS INTO MEXICO—BY THE ENGLISH INTO VIRGINIA—BY
THE DUTCH INTO NEW YORK—BY THE ENGLISH INTO OTHER
COLONIES.

Ir has been said, or conjectured, by some speculative antiqua-
rians, that neat cattle were introduced to the Continent of
America by the ‘‘Northmen,” who are supposed to have made
a descent on to the coast from North-western-Europe some
centuries before the discovery of the Continent by Columbus.
This, however, is simply a conjecture, as no cattle were known
before they were brought out by the Spanish and Portuguese
emigrants, a few years after the voyages of Columbus. In the
year 1519, the Spaniard, Cortez, discovered Mexico. He first
made a landing at Vera Cruz, and not long afterwards pene-
trated to the City of Mexico, then ruled by Montezuma. The
object of Cortez and his party was conquest. They were
accompanied by a troop of horses, on which his cavalry were
mounted for military purposes; but we have no account of any
cattle in his expedition. Mexico soon became a colony of Spain,
and was rapidly settled by emigrants from that country. Their
first object was gold, and trade with the natives, and to their
acquisitions followed agriculture, which brought in cattle from
Spain.

We may suppose that cattle were introduced there as early as
the year 1525, and in the mild climate and abundant pasturage
which the country afforded, they rapidly increased. As Mexico
became peopled and spread her population along the coast, and

30 AMERICAN CATTLE.

into the interior, in the course of time Texas was reached, and
there were spread the foundations for the immense herds of
Mexican, or, as we now call them, Texan cattle. California
was afterwards settled by the Spanish Mexicans, who drove their
cattle thither, and in time, scattered over it numerous herds,
Of these we will speak hereafter.

In what are now the “United States,” the first English colo-
nial settlement was made in Virginia, on the James river, in
the year 1607, by a colony of a hundred men, which, by suffer-
ing, disease, and want of food, was reduced within a year, to
thirty-eight. Tn 1609, by new emigrations, the colony was
increased to five hundred persons; but in a few months they
were reduced by death to sixty. Many cows were carried from
the West India Islands to Virginia in 1610, and 1611. In suc-
ceeding years more adventurers came out, but in 1622, three
hundred and forty-seven men, women and children were massa-
cred by Indians, and the colony, in effect, broken up. Whether
their cattle were also destroyed, we have no account; but the
settlement was soon after renewed under better auspices and
protection, and neat cattle were further introduced and
propagated.

New York was first settled in the year 1614, by the Dutch.
That colony, after some vicissitudes, prospered. The first
importation of neat cattle there, is said to have been in the year
1625, from the mother country, Holland, and they rapidly in-
creased in numbers, both in breeding and further importation.

In 1620, the English Plymouth colony landed in Massachu-
setts. In 1623, further English colonies came out and settled at
Boston, and in New Hampshire. In 1624, the first arrival of
cattle entered Massachusetts Bay. These were soon followed
by other arrivals. New Jersey was settled by the Dutch in
1624, and Delaware by the Swedes in 1627, who brought cattle
with them. The early records of New Hampshire state that in

INTRODUCED BY THE ENGLISH. 31

the years 1631, ’32 and ’33, Captain John Mason made several
importations of cattle into that State from Denmark, to supply
the Danish emigrants who had settled on the Riscataqua river.
These Danish cattle were coarse, large beasts, and yellowish in
color. Settlements were made in Maryland in 1633; in North
and South Carolina in 1660 and 1670; and in Pennsylvania in
1682, all by the English, who either with the -first settlers, or
soon aftet, brought cattle over, chiefly from tlre-counties nearest
the ports from which they sailed. In all probability, numerous
importations of cattle were annually made into the several col-
onies, during successive years, as the emigrants ‘came in rapidly,
and the few early importations, with their increase, were insuf-
ficient to supply their wants. That cattle multiplied, both by
natural increase and importation, is evident. We 8ée it recorded,
that in the year 1636, a party of emigrants went'out to settle
the town of Northboro, Massachusetts, thirty miles west of
Boston, and in a company of one hundred men;-women and
children, they drove with them one hundred and sixty cattle—
and that was but twelve years after the first.importation into
the colony.

From these diverse and miscellaneous beginnings, our
“native” cattle originated. Of what distinctive breeds they were
selected, if selected with reference to breed at all, we have no
information, nor, at this distance of time, can we be at all certain.
Distinct breeds did then exist, well detined in'theit characteris-
tics, both in England, and Scotland, and we are to presume, that
needy and necessitous as the emigrants mostly wergé—going out
for “conscience sake,” as many of them did, and ‘in a hope to
better their fortunes with all—they paid little regard to breed
or race in their cattle, so that they gave al performed labor,
and propagated their kind.

As the colonists grew in numbers, and err in gear,
their cattle, now become a leading branch of hushandry, aided

32 AMERICAN CATTLE.

much in their subsistence. Families of considerable wealth from
“home,” began to add their numbers to the earlier emigrants, and
brought with them domestic stock of various kind, provided them
forage, and gave them shelter, and in some instances, probably,
selected choice specimens from favorite breeds in the localities
from whence they came, with which to improve those previously
imported, or their descendants, the then native herds. But ina
new country, harrassed by hostile savages, difficult of locomo.
tion and intercourse with each other in distant settlements, their
cattle were localized and confined to their own immediate neigh-
borhoods, pushing out into new districts only with the adventur-
ous parties forming settlements, where they could, of necessity,
pay little attention to selection or “improvement” in their herds,
They took such as they had, or such as they could get, at the
least possible cost, as “‘browse”’ for the first few years was their
principal forage in winter, “leeks” in spring, and coarse grass
in summer and autumn for pasturage. The best they could do
was to provide food for their families, and let their cattle shift
for themselves. We presume however, that the earlier colonists,
having become well settled and thrifty in circumstances, cared
well for their herds and measurably improved their quality.
Thus, undoubtedly, stood the condition of the neat cattle of
the colonies down into the years 1700, and after. We have
accounts that, as the merchants of the sea-coast towns grew
rich, some enterprising ones made importations of choice breeds
from England, which were driven into the country neighbor-
hoods, and very considerably benefited their common stock.
In the year 1608, Quebec, in Lower Canada, was founded by
the French, and soon afterwards, colonists came in consider:
able numbers from the western coast of France,-and brought
with them the little Normandy, or Brittany cattle, closely allied
in blood, appearance, and quality, to the ‘Alderney ” cows of the
Channel Islands. They are now propagated in all Lower

INTRODUCED BY THE FRENCH. 33

Canada, and throughout the many ancient French seignories in
large numbers, forming their principal stock of neat cattle.
They proved excellent milkers, hardy, easy of keep, and profit-
able for the dairy. They are also tolerable for the yoke, and
for beef. In their remote distance, and limited intercourse with
the people of the English colonies, it is not probable that their
herds became intermixed. We have no accounts of the kind, and
the peculiar characteristics of the cattle now there, after nearly
two hundred years of acclimation and breeding, show no rela-
tions with the New England stock of our Northern States.

CHAPTER IV.
QUALITY, CONDITION, AND APPEARANCE OF OUR NATIVE CATTLE

To arrive at a full understanding of the varied character
which our American cattle present to-a discriminating eye, we
must know something of the prevailing breeds of the several
European localities from which their progenitors were derived,
For the present, we leave out the Spanish cattle of Mexico, as
they are localized only in the far South-west, and do not com-
prise any considerable portion of our ordinary herds. They are
now driven into the upper States, in few numbers, only for
slaughter, and are not recognized as belonging to our “native”
stock.

The Dutch settlers of New York brought their first cattle
from Holland. Those cattle then, as now, were distinctive in
their appearance, of fair size, roughly formed, black and white
mostly, in color, with red occasionally intermixed; short, stubbed,
and crumpled in the horn; good milkers, and generally useful ani-
mals. These cattle, for many years, followed the Dutch settle.
ments along up the valley of the Hudson river and its tributaries,
and became the chief stock of those localities.

We know little of the early cattle of Virginia, only that they
came from the West Indies, and England; but as the eastern sec-
tions of the State were not a pastoral country, cattle were only a
secondary interest in the agriculture of the people, and little
attention was paid to their improvement. The Swedes brought
some cattle with them into Delaware—of what character we are
uninformed—but as they were soon superceded by the English,

APPEARANCE OF NATIVE CATTLE. 35

no doubt the herds or the latter became the leading stock. The
early English settlers of the Carolinas brought cattle with them
from their native land, and although numbers of the Huguenots
from France followed them, and probably brought French cattle
from Normandy, the English stock became the ptedominating
race. North, and east of New York, the first settlements were
mostly English, followed afterwards by a fewiScotch, and
occasionally by Protestants from the North of:+Ireland, and
some Danes, into New Hampshire, and Maine. ‘Thus the great
preponderance of the early importations of cattle were from
Britain, and as the Dutch colony of New York* was subdued
and occupied by the English in the year 1664, after which the
New England people poured rapidly into the territory immedi-
ately adjoining their different settlements, we may suppose their
neat stock followed and became the predominating cattle of their
districts. Thus, the cattle of the colonies wére mainly of
British origin. :

In a country of salubrious climate, a genial soil, in the hands
of industrious and pains-taking people, with an cye to thrift,
their neat cattle multiplied rapidly, and we may suppose, that
after a fifty years’ settlement, they required few further importa-
tions. From what parts of England, or Scotland, and of what
particular breeds these importations were derived, judging from
their appearances at a later day, may become a question. We
have noticed the characteristics of the early Dutch cattle, and
even at the present day, strong resemblances to them are found
in some of the localities where the descendants of the settlers
from Holland still remain. Some inquirers have with great con-
fidence asserted, judging from the cleaner limbs, the red color,
and activity of the working oxen of New England, that the
Devons were the original stock of its colonies, fortified hy the
fact that the first settlers were fram Plymouth, a city of Devon-
shire, on the western coast of England, the favored home of

36 AMERICAN CATTLE.

that breed. But, in answer to that conclusion, the first cattle
were imported into Boston, four years later than the Plymouth
colony, and Boston was called after a town in Lincolnshire, on
the eastern coast of England, though history is silent as to the
particular localities from which these cattle were drawn. It is
safe to conclude that the various importations were selected from
the counties nearest the ports where the animals were shipped,
and were of such character as the people selecting them had
been accustomed, or were partial to, and that the herds thus
brought out were an aggregation of several of the different
breeds, which, once in the colonies, became intermixed in all
possible degrees, without regard to their original stock, and
taking such character as the fancy or taste of their different
owners preferred. Hence, they became here a mixed race, par-
taking more or less in appearance of their original blood, some
predominating over others.

The Devons, red in color, clean limbed, and sprightly in
action, undoubtedly came over, and were many in number, as
their descendants, more or less strong in the original blood, have
shown. The Herefords, also, were here, with their larger bodies,
white faces and throats. The coarser short-horns of Lincoln-
shire, from its own port of Boston, came too, with great car-
casses, loosely put together, mixed colors, bountiful in milk, and
strong for labor. The long-horns from Lancashire, shipped at
its port of Liverpool, occasionally came out, as shown in many
New England cattle late in the last century, and early in this.
The polled, or hornless cows of Suffolk, and Norfolk, and possi-
bly some Galloways from Scotland, came, as their descendants
are still seen in the numerous polled cattle of Long Island, New
Jersey, and a few other localities. With many people these
polled cows, famous for milk, are decided favorites. It is probable,
also, that an occasional shipment of Alderney, or the Channel
Tsland catile, was made from the coast of Hampshire, where

CONDITION OF NATIVE CATTLE. 37

they have long been kept, and now and then a Kyloe, from the
South of Scotland. From all these sources, our native cattle
originated, and so strongly have their different characteristics
prevailed, that even now, in the localities where they have long
been kept, an occasional one may be found in which a prepon-
derance of the original blood ‘crops out,” denoting its proba-
ble descent.

As emigration proceeded from the eastern coast to the
interior, their neat cattle went with the people, intermixing
still more in their new and scattered localities, until they became
an indefinite compound of all their original breeds, and compos-
ing, as we now find them, a multitude of all possible sorts,
colors, shapes and sizes. Thus our ‘native cattle,” as we call
them, have no distinctive character, or quality, although in some
of the States, as a stock, they are better than in others. In the
rough lands of New England where oxen were, and are still
chiefly used for farm labor, and the dairy has long been an
important branch of agricultural industry, their oxen are admir-
able for work, and their cows celebrated for their dairy qualities.
They had also been bred with more care to selection than in
almost any other section. The farmers preferred the red color,
and high, spreading horns, leaning more towards the Devons, and
Herefords. In fact, during the last century, and the earlier part
of the present, the New England cattle were spoken of by
many partial admirers as a “breed,” so carefully had certain
qualities been cultivated in them by their breeders. The “South
Branch” of the Potomac, in Western Virginia, a broad, fertile,
and fine pastoral region, has long been, down to a late day,
celebrated for its fine cattle. From them sprung the well-known
herds of the ‘‘Blue Grass” regions of Kentucky, and the Scioto
valley, famous in the Philadelphia and Baltimore markets as
beef cattle, before the short-horns of the “Patton stock,” and
the ‘“importations of 1817” were sent among them.

38 AMERICAN CATTLE.

The best cattle have not always followed the best lands,
Those people who planted themselves in the finer grain growing
regions of the interior, although using oxen for labor, more or
less, until their farms were subdued and brought into easier cul-
tivation, abandoned them for horses, as beasts of labor, and
became indifferent to any selection of breeds; and as they did
not become graziers, or dairymen, except for domestic use, and
the supply of the local markets with beef and butter, they paid
little attention to their cows, in comparison with those who made
beef, and butter, and cheese their chief staples; thus their cattle
stock was inferior. It was so with the planting interests of the
South; cattle became a secondary object throughout the Mid-
dle and Southern States, and so remained until a comparatively
recent time.

The result of all these indefinite and purposeless intermixtures
of breed is now daily seen in herds which are brought into our
eastern markets, from the principal stock growing States—a
huge preponderance of inferior animals, both bullocks and cows.
They are of all possible shapes, colors, and character, from the
very worst to tolerably good, except in those districts where
“improved” blood has been introduced, and better care in breed-
ing and keeping has been practiced. There, really fine cattle
are to be found. The chief defects of these common cattle are
in their lack of early maturity, (requiring five to seven years to
mature them,) hard “‘handling,” prominence of bone, a large pro-
portion of offal to flesh, and an uncertainty both as to the quan-
tity and quality of milk with the cows—all resulting from
negligence, and want of care in breeding and using them. It
would appear from the looks of these animals, that. the best bull
calves—if there were any best about them—were made into
steers, and the meanest kept for propagating their race, and the
best heifers, tending to early maturity, were turned into beef,
while the worst were reserved for dreeding, and the dairy.

PROFITS OF NATIVE CATTLE. 39

Such might be supposed the rule. That there have been, and
still are, many exceptions to the above somewhat broad remark,
is admitted, but these exceptions are of stock belonging to pains-
taking individuals and communities in the best cattle rearing
districts, rather than among the farmers generally.

As to the profit of breeding, rearing, and fattening cattle of
the lower qualities above noticed, perhaps the less said the
better. That there was not, and is not any profit in them, com-
pared with well selected, and well bred animals of the kind, is
certain. They are great consumers of food in proportion to the
flesh they carry, as a beef animal; and although numerous
instances of wonderful feats at the pail have been recorded of
the cows, yet the uncertainty of even these good cows pro-
ducing an offspring equally meritorious, has been an utter bar to
establishing a race, from among themselves, of superior, or even
standard value for the dairy. It is a chance medley affair
altogether—a mere ticket in a lottery, the chances of drawing
a blank greater than that of a prize.

To the farmer, then, desirous of getting a foundation for a
profitable stock, either for beef, working oxen, or the dairy,
from such incongruous intermixtures, his chances are, at the best,
precarious. He may make selections from them, perhaps, which
will promise something, and by a long course of pains-taking he
may improve them to some perceptible extent; but at the end
of a lifetime he will find the same things on his hands at last.
Thus, his efforts will prove, in the absence of really good breeds
crossed upon them, a failure. That he may make selections
ot cows from such stock, on which, with the use of bulls of good
established breeds, he can build up valuable herds for the sham-
bles, the yoke, and the dairy, is certain. These native cows,
from the necessities of the case, must be the foundation on
which he must rely for that purpose, the manner of which we
shall more thoroughly discuss hereafter.

40 AMERICAN CATTLE.

In summing up the foregoing remarks, the reader will conclude
that the writer has little affection for our “native” cattle. In
the mass, he has not. Yet there are wide and numerous excep.
tions, and among these exceptions we can name no definite class
of the natives among which to particularize. Our choice would
be of individual animals only, not of herds taken as they run.
Even on those of our choice, we would not rely for improvement
by breeding among themselves only, but by the introduction of
pure bred bulls of some established breed, would we look for
permanent progress in our herds.

CHAPTER V.
THE ANATOMICAL AND ECONOMICAL POINTS OF CATTLE.

Asa good deal will hereafter necessarily be said upon the
various points of cattle, an illustration of them is given in the
animal itself. It is the outline side view of a well bred short-
horn ox, but applicable to any other breed—or no breed—as
well, and will show the various parts more or less valuable as a
consumable article, or as delineating qualities, the prominence in
which, in either sex, may render them desirable for the uses
which are to be made of them,

br

TAQ SES

ess irs

gers
wt

+E
Se

Plate 1.
REFERENCES.
A—Forehead. J—Hock, or gambril. S—Round bone.
B—Face, K—Elbow. T—Buttock,
‘—Cheek. L—Brisket, or breast. U-Thigh, or gaskit.
D—Mauzzle. M—Shoulder. V—Fiank.
E—Neck. N—Crops. WoPistes,
F—Neck vein. Q—Loin. X—Back, or chine,
G@—Shoulder point. P—Hip. Y—Throat.
H—Arm Q—Crupper bone. Z—Chest,
T—Shank. R—Rump

42 AMERICAN CATTLE.

These points it is necessary that every cattle manager should
understand, as they are the marks which, in their development,
or absence, make up a great share of the value, or beauty, or
ugliness of shape of the animal. The prominence of these
points vary in the different breeds, or races. They also indi-
cate, measurably, to what uses, and to what soils, the animals
more strongly showing them, are best adapted, and a familiarity
with the terms necessary to mark the criticisms which breeders
or graziers may make on them.

A rear view of the animal, which is hardly necessary to give,
would develop another point which is omitted in the diagram,
viz.: The “twist,” or junction of the thighs, the proper position
of which, high or low, is quite important in adding to or sub-
tracting from the value of the beast. The point is named here,
as a reference may frequently be made to it hereafter.

The true value of an animal for beef purposes, depends on
its lightness of “offal” when slaughtered, in comparison with its
flesh; therefore the less bone, and poor flesh, the better. A
coarse and open bone, by which is meant an undue growth and
protuberance of that portion of the carcass, carries with it less
valuable flesh than a fine, compact bone; therefore no more
bone is necessary than, in its proper position and development,
will give the substance and breadth necessary to carry the
amount of flesh required. Some cattle are so loosely, or sleazily
put together that the ligaments necessary to connect the dif
ferent parts of their bodies are unnecessarily large, making tough
meat, though ever so well fed; thus rough, coarse animals are
unprofitable in every way, as they are large consumers of food,
and weigh less at slaughtering than the more compact ones of
less apparent size, while their flesh is of inferior quality. Coarse
bone bears more offal (bone is offal,) in worthless flesh, in pro-
portion to live weight, than fine bone does. Coarse bone gives
more dewlap, and loose skin, than fine, and as the hide is usually

ECONOMICAL POINTS. 43

of less value than flesh, an undue weight of hide is unprofitable.
Coarse bone gives less tallow, too, a larger belly, more paunch,
and less lungs, besides more “daylight” under the carcass—all
bad points. In short, a coarse, rough boned beast is bad, all
round, while a smooth, fine bone, properly placed, is a great,
excellence, either in a bullock for slaughter, a working ox, or a
milking cow; and this fineness should prevail throughout, from
the muzzle to the tail, and the hoofs. As a rule, strength,
activity, and good constitution accompany fine boned animals,
while comparative weakness, sluggishness, and tendency to
disease accompany large boned ones. Horn is offal; therefore
an undue development of it is worthless—not only worthless,
but a damage, and like bone, an utter loss in the weight of car-
cass. Hide being of less value, no greater development of that
material is needed than to answer its purpose of protection to
the flesh and muscle beneath it; therefore a rough, thick, and
heavy hide is a bad point; yet whatever the hide may be, it
should be sufficiently loose and flexible to the touch to indicate
an elastic flesh within it. The head—usually all offal—is in
most instances a fair indication of the character of a beast.
A coarse, bony head almost always accompanies a coarse boned
body, and a comely, handsome head a fine boned one. So with
the tail, coarse or fine, as the creature itself may be.

Having given a diagram of a comely, well bred beast, we
now refer to some decidedly bad ones. It might be considered
hardly worth while to do so, when one can so readily find them
out of doors, but for ready comparison we refer to the cut of
Texan cattle in another place, and the analysis of points just
given in the good beast, may be applied to them to mark the
difference.

In the Texan cattle, their deficiencies throughout are seen
in striking contrast to the firm, even fleshed carcass of the other.
The flat rib, narrow chest, ragged dewlap, thin flank, long leg,

44 AMERICAN CATTLE.

and the looseness of the anatomy generally, contrasted with
the round springing rib, wide chest, clean neck, deep flank,
short leg, and compact carcass of the other, shows the superi-
ority of the latter in every way, so that the merest neophyte
cannot mistake the difference; yet the spectator in our cattle
markets will see many more bad specimens than good ones, and
many of the bad not much better than the Texans; or, if all
their unnecessary offal, by extraordinary pains and feeding, be
covered with « reasonable quantity of flesh, it is done at a
great waste of good fodder.

Men inured by long habit to a partiality for the common
cattle, always contending that “the breed is in the month,” and
blindly averse to all improvement, may insist on the equality
of their rough beasts to the finer ones. But it is of no use,
Measured by the scales, both animal and food, and the time it
takes to bring the creature to the block—the only way to settle
the matter—they must be unprofitable; and, compared with
improved animals, the time, labor, and food bestowed on them
by their owners, is measurably lost. Our beef eating population
—and almost all are such—know the difference between the
good and poor article. They will take the one at a good price,
provided the article can be had at all, and reject the other at
a lower one. Our agriculture is now sufficiently advanced to
breed and rear good animals, while the poor should be discarded;
and it is a waste of both time and money to adhere to the
poor, so long as the valuable ones can be procured. Nothing
but sheer ignorance, or obstinacy, can be an apology for adhering
to a bad practice in anything; and when only a common dili-
gence and foresight is necessary to acquire the good, he who
doggedly persists in the bad, deserves little sympathy, either for
his want of success, or absolute losses.

CHAPTER VI.
IMPROVED BREEDS OF CATTLE—WHAT ARE THEY?

Havine demonstrated—satisfactorily, we trust—the absence
of a due utility in the common cattle of our country, and the
need of something better, we arrive at the consideration of
those distinct breeds, of fureign origin, which are to aid in
exalting our herds to those points of excellence so eagerly
desired by all who appreciate our singular advantages of soil
and climate for the attainment of that object.

It is no new thing to say that Great Britain in its insular
position, its redundant population, its energetic enterprise, and
the absolute necessity which has compelled the development of
every resource at command to improve the condition of its agn-
culture, stands in advance of all nations with which we are
acquainted, in the excellence of its neat cattle. Its enlightened
land holders and farmers have taken the different local breeds
long familiar to their various districts, and by a wise selection,
care in breeding, and the application of proper food and treat-
ment, produced specimens of bovine excellence at once the
admiration, and worthy the imitation of all who aspire to equally
high attainments in their stock. We say this in no fulsome
laudation, but with a settled conviction of the fact. We have
tested in our own country, the results of their efforts in the
improvement of their various breeds of cattle, and finding
them to answer our purposes equally well, it is wise in us to
follow their example as it was discreet in them, for their own
benefit, to become our models. Satisfied, therefore, that we

46 AMERICAN CATTLE.

cannot resort to a better source for the purposes we seek, a
description of several of their most approved breeds is necessary,
that their application to our uses may be understood, and on
due consideration, adopted.

Great Britain is an old country. England—all, probably,
of it that was worth the conquest—was invaded and possessed
by the Romans before the Christian Era. It was held by them
so long as they had the power, and until the unconquered spirit
of the ancient Britons, after near four centuries of Roman rule,
drove the more civilized invaders out and re-established their
own authority. Barbarians, when the Romans invaded them,
comparative barbarism still held sway over the people when the
Romans went out. The adjoining and even less civilized people
of Scotland, were hardly worth a conquest by the Romans, had
they sought it. They held their own mountain fastnesses and
barren islands, and only suffered by the occasional inroads of
the neighboring continental invaders, who long afterwards rav-
aged England. With the conquering Saxons, in the fifth cen-
tury, came into England some better dawnings of civilization
and progress in: the arts of life; but with the invasion of the
Normans in the eleventh century, under the first William, began
the progress which has since advanced England, and afterward
Scotland, to a higher civilization, and their agriculture to a
more perfect condition than that of any other country in Europe.

Cattle, always numerous in England, furnished the people with
food in their flesh, and partial clothing in their skins. They
were exported to countries abroad, with various other articles of
commerce, under the dominion of the Romans. While’ the
Danes were ravaging England with varied success under the
Saxon rule, cattle were brought in from the neighboring conti-
nent, and also exported from the island. They were kept in
such numbers as to be a considerable portion of the wealth of
the people, and oxen were much used for labor. With the

IMPROVED BREEDS. 47

dominion of the Normans, came the division of the land into the
great estates given to the retainers of the Conqueror, and the
gradual subdivision and settlement of these estates into farms,
the establishment of a tenantry, and after a long time, an
improvement in their agriculture. There was little intercourse
among the people belonging to different localities. Roads were
few and bad; for some centuries, the tenants mostly paid their
rent in kind. Of the cattle reared on the farms, the surplus
were chiefly driven away by dealers who purchased them of the
farmer at his own door, or at the neighboring*cattle fair. The
home herds were thus localized, and became indigenous to the
soils on which they were reared. Hence breeds were gradually
established in different districts, or localities, although their pecu-
liarities may have followed them from remote periods, or been
introduced from abroad. So they descended, and we hear little
of them, or their improvement, until a late period in the history
of British agriculture.

Early after the year 1700, when Great Britain had become
one of the first commercial nations, her commerce whitening
every sea, and her foreign conquests and colonial settlements
reaching various quarters of the globe, her manufactures become
a source of great national wealth, and the enclosure of her
waste lands and the highest improvement of her acres had
become indispensable to the welfare of the people, we begin to
hear of the improvement of her breeds of cattle. Many papers
and books have been written about these breeds by various
authors, some in the last century, and more in the present.
Among all the authors, Youatt, the most elaborate, and discrimi-
nating in races, and breeds, together with the compilations of
their several histories—so far as he could find them—has been
the chief. This author, a man of education and a Veterinary
Surgeon, living in the vicinity of London, was employed by
“The Society for the Diffusion of Useful Knowledge” to com-

48 AMERICAN CATTLE,

pile a work on “British Cattle.” The book is chiefly compiled
from various contributions sent to him by men of knowledge
and experience on the subject, with accounts obtained from
other authors, and their publications, aided by personal observa-
tions of his own. It is an excellent book, on the whole, and
contains, probably, a more correct body of information in that
line than can be drawn from any other individual source, though
not altogether free from error, or prejudice. We have drawn a
share of our information from Youatt, some from other well-
known British wgiters of the last century, others in the present
century, as well as some from American writers. We do not
name all our authorities—very few, indeed—as many of them
were authorities to Youatt, as well as to our own writers, and
we find more or less of them quoted and repeated by all. It
is sufficient to say, that we have examined and analyzed, with
much care, these various authorities, preserving such as bore the
semblance of truth and probability in their accounts, and reject-
ing those only, not necessary to our purpose.

British cattle, by general consent of these authors, appear to
be subdivided into four distinct classes—the middle-horned, long-
horned, short-horned, and polled, or hornless. They all have, or
until recently, had their own various localities and districts in
the several parts of England and Scotland, where they have
existed from a remote period. Each were favorites among the
farmers and breeders of their homes, rarely taken out of their
districts, except for market, and until after the middle of the last
century, like the people who reared them, strangers to other
parts of the kingdom, and migrating back and forth no farther
than to the nearest market towns, or district fairs. Thus they
became homogeneous, deeply interbred among their own tribes,
and closely retaining their own distinctive qualities, uncontami-
nated by the blood of other breeds, and transmitting their quali-
ties and characteristics with a pertinacity and truth, of which

IMPROVED BREEDS, 49

those giving the subject little study, can scarce realize. As such
they have come to us, and only as such we know them.

We commence a description of the different breeds, which our
volume is intended to enumerate, with the middle-horned
breeds of England; and first of these, take that one appa- ’
rently most ancient in lineage.

CHAPTER VII.
MIDDLE-HORNED CATTLE—THE DEVONS.

Tus beautifult-race has been considered, by some authors,
aboriginal, and are claimed to have been known in England at
the time of its invasion by the Romans. It is certain that their
fineness of limb, uniformity of color, delicacy of proportion, and
depth of breeding, give them claims to a distinction which no
other race of English cattle exhibit; and be the fact of their
remote origin as it may, there is no necessity of disputing it, or
speculating on other probabilities. They are like no others, and
by no intermixture of any other known breeds have they been,
or can they be produced.

In what degrees of excellence the Devons existed during past
centuries, we are unable to say; but that they possessed valuable
qualities which endeared them strongly to the people who bred
them is certain. Great attention has been paid to their improve-
ment during a century past, and probably not neglected for
centuries before. Not a single infusion of the blood of other
known cattle can be detected in them, and for their improve-
ment, as Devons, none other can be devised. In the good judg-
ment, sagacity, skill, care, and pains-taking of their breeders
alone, must be sought the means by which they stand in their
present condition of excellence and beauty.

As no written description can convey to the unpracticed eye
their exact appearance, we shall illustrate them by accurate
portraits, taken from life, and as the portraits cannot show them
in all their points, a more particular description is added.

THE DEVONS. dL

The head—lean in flesh, is rather short, the forehead broad, the
face slightly dishing, and tapering gracefully to a fine, clean,
yellow muzzle. The eye—bright, prominent, and surrounded by
a ring of orange colored, or yellow skin. The horn—upright,

Plate 2. Devon Bull.

and curving outward, cream colored, black at the tips, graceful in
its setting, and rather long, for the size of the animal. The
ear—well set, and lively in action. The neck—on a level (in
the bull slightly arching) with the head and shoulders; full at
its junction with the breast, clean, and without dewlap. The
shoulders—fine, open, (somewhat slanting, like those of the
horse,) and on a level with the back. The neck-vein—full, and
smooth. The arm—delicate, and the leg below the knee, small,
terminating in a clean, dull brown, and somewhat striped hoof.
The brisket—full, and projecting well forward. The crops—
well filled, and even with the shoulders. The back—straight
from the shoulders to the tail. The ribs—springing out roundly
from the back, and running low down, to enclose a full chest,

32 AMERICAN CATTLE.

and setting well back towards the hips, giving a snug, neat
belly. The flanks—full, and low. The hips—wide, and level
with the back. The loin—full, and level. The thigh—well
fleshed and full, the lower part somewhat thin, and gracefully
tapering to the hock; the leg below, small, flat, and sinewy.
The twist—(the space between the thighs) well let down, and
open. The tail—taper, like a drum stick, and terminating with
a brush of white hair. The color—invariably a cherry red,
sometimes showing a lighter, or deeper shade, and the skin,
under the hair, a rich cream color. The bull, of course, will
show the stronger, and masculine character of his sex, while the
ox will develop the finer points of his condition, and the cow, all
the delicacy and refinement belonging to her race.

In the roundness, and fullness which accompany the proper
development of the points named, the silky, wavy laying of the
hair, and the elastic touch of the flesh as the finger is pressed
upon it, every beholder will at once see, in appearance, a most
bloodlike and graceful animal.

In size, the Devon is medium, compared with our native cattle.
A well grown ox, in good working condition, will range from
1,400 to 1,600 pounds live weight. The bull from 1,000 to
1,200, and the cow from 800 to 1,000 pounds. They sometimes
exceed the heaviest of these weights, but such are the average.
Fatted to a high degree, they will, of course, weigh heavier.
In size, it is said, in England, that they are larger than they
were a hundred years ago, before the attention of their breeders
was thoroughly attracted to their improvement. From time
immemorial they were chiefly bred in the northerly part of
Devonshire, (and thus called North Devons,) one of the south-
western counties, in a mild climate, abounding in good pasturage.
They have since spread into the adjoining counties, and many
years ago, (within the present century,) were taken into the
higher county of Norfolk, on the Eastern Coast, by the late Earl

THE DEVONS. 53

of Leicester, (then the noted Mr. Coke, of Holkham, a distin-
guished farmer, and landed proprietor,) as he considered them
eminently fitted for grazing on the light sandy soil of his estates.
They are now bred in many other counties of England, and
are decided favorites on hilly soils, where their lighter weights
and activity in movement are better adapted to grazing and
labor than the more sluggish cattle of the heavier breeds.

The most noted breeders of Devon cattle in England, for the
past forty years, have been ‘the Davy brothers, Messrs. Quartly,
Merson, Childs, Turner, the Duke of Bedford, and some others
in the west of England, the Earl of Leicester, and Mr. Bloom-
field, in Norfolk, and among the earliest of the improvers, the
Lords Somerville, and Western. From the herds of all these
breeders, noted prize animals have been drawn, and their fame
has largely added to the popularity and dissemination of the
breed. As an economical animal, the Devon may be classed
under three distinct heads, viz.: for the dairy, the yoke and the
shambles.

AS A DAIRY COW,
The Devon may be called medium, in the quantity of milk she
yields, and in its quality, superior. The older, or unimproved
race, were somewhat noted for the quantities of milk they pro-
duced, as well as its good quality. A gallon of Devon milk
yielded more butter than that of almost any other breed, as it
does now, except the Alderney. But their improvers, in the
attainment of a finer form, and heavier substance in their ani-
mals, perhaps sacrificed somewhat of the quantity of milk,
for the more liberal development of flesh, well knowing that
both flesh and milk could not thrive equally together in the
same animal; although, when the milk ceased, the flesh came on
with due rapidity, under generous feed. Yet, with an eye to
breeding her solely for milk, she is well fitted for a dairy cow.
Docile in temper, easy of keep, placable in disposition, she is

54 AMERICAN CATTLE

readily managed. Her udder is soft, tidy in shape, with thin,
silky hair upon it, clean, taper teats, easily drawn, and every
way satisfactory to her keeper.

We submit a portrait of a well bred cow, dry of her milk and
fatted, in which will readily be seen the fully developed charac-
teristics of her race.

Plate 3. Devon Cow.

As an evidence of the milking qualities of the Devons, very
considerable dairies of them have long been kept in England.
In Youatt, is an account by Mr. Conyers, of Epping, who, in
the year 1788, kept a dairy of them. ‘He preferred the Devons
on account of their large produce, whether in milk, butter, or by
suckling. He thought that they held their milk longer than any
other sort that he had tried; that they were liable to fewer
disorders in their udders; and being of small size, they did not
eat more than half what larger cows consumed.

He thus sums
up his account of them:

‘Upon an average, ten cows gave
me sixty pounds of butter per week, in summer, and twenty-four

THE DEVONS. 55

pounds in the winter. A good North Devon cow fats two
calves a year.’” Other favorable accounts are given, yet some
are different. They speak of a less quantity of milk given by
Devons, but the quality as remarkably rich. Count de Gourcy,
an intelligfmt French agriculturist, and traveler in England,
remarked that Mr. Bloomfield’s Devon cows, on the estate of
Lord Leicester, in Norfolk, each averaged four pounds of butter
per week, the year round,

It is to be regretted that English published accounts of the
dairy production of the Devons are so meager. We have fuller
and more favorable accounts of them in America. Mr. George
Patterson, of Maryland, who, for many years has owned the
largest herd of pure bred Devons in the United States—some
seventy or eighty in number—remarked to the writer, when at
his farm in the year 1842, that his cows were better milkers,
and yielded more butter on an average than any other breed.
His stock is descended from some of the best animals of Mr.
Bloomfield, the principal breeder of the superior herd of the
Earl of Leicester, (both already noticed,) and since crossed by
occasional imported bulls from the same herd. Mr. Patterson
has always bred his cows with a special eye to their milking
properties, and in them and their descendants, in different parts
of the country, have been found many remarkable good milkers.
Other accounts, entered in our memoranda at the time, were
equally satisfactory. We have good authority of some of them
yielding ten to twelve pounds of butter per week.

Other breeders who have kept choice herds of Devons for
several years, have repeatedly assured us that they were superior
milkers. They have given 18, 20, and 22 quarts of milk per
day, for months after calving, under steady milking.

Our own experience has been something in this line. We
have kept thorough bred Devons thirty-four years—sometimes
as high as twenty-five or thirty (not all milk cows) in number.

56 AMERICAN CATTLE,

Many of them have been excellent milkers, and some of ther
extraordinary, for their size. We once had two three year ol:
heifers, with their first calves, which gave for some three month
after calving, on pasture only, with steady milking, an averag
of eighteen quarts per day; and from cows which"We have a
different times sold to go to other States, the actOunts of thei
milk have been equally good. It is but fair to say howevet
that after we.commenced crossing our cows with bulls of late
importations, some fifteen years after the commencement of thi
herd, the large milkers were not so numerous, although the cattl
from these crosses were somewhat finer. The bulls we usec
were apparently bred from stocks highly improved, with ar
effort more to develop their feeding properties, than for the
dairy. After all, our Devons yielded, on an average, quite a:
much as any common cows we ever kept, with much less con
sumption of forage.

With all her alleged deficiencies, the Devon possesses the
inherent qualities of a good milker. Her dairy faculties may be
bred out of her by neglect of that important item, and with ¢
view to give her an earlier maturity, and more weight of flesh;
but even under that system, she will occasionally persist, as we
have known in various instances, in giving a large flow of milk,
exceeding many common cows of equal size. On the whole,
from the accumulated accounts we have received from time tc
time, coupled with our own experience, we pronounce the
Devons, as a race, when bred with an eye to the development of the
dairy quality, considering their size, and consumption of food,
good dairy cows, both in the quantity of milk they give, and
the butter it yields.

AS A WORKING Ox.

In this valuable quality, no animal of the same size and weigh
equals the Devon—for the following reasons: They are, among
cattle, what the “thorough bred” is among horses. According

THE DEVONS. 57

to their size, they combine more fineness of bone, more muscular
power, more intelligence, activity, and ‘‘bottom,” than any other
breed. They have the slanting shoulder of the horse, better
fitted to receive the yoke, and carry it easier to themselves than
any others, except the Herefords.

With all workers of oxen, the nearer a beast approaches m
shape, appearance, and action to the Devon, the more valuable
he is considered, according to weight. For ordinary farm labor,
either at the plow, the wagon, or the cart, he is equal to all
common duties, and on the road his speed and endurance is
unrivalled. It is in these qualities that the New England oxen
excel others of the country generally, and why the people of
that section often call their red oxen ‘‘Devonshires,” when they
cannot, to a certainty, trace any, or but a small portion of that
blood in them, only by a general appearance and somewhat
like action.

For active, handy labor on the farm, or highway, under the
careful hand of one who likes and properly tends him, the
Devon is every thing that is required of an ox, in docility, intel-
ligence, and readiness, for any reasonable task demanded of him.
Their uniformity in style, shape, and color, render them easily
matched, and their activity in movement. particularly on rough
and hilly grounds, give them, for farm labor, almost equal value
to the horse, with easier keep, cheaper food, and less care. The
presence of a well conditioned yoke of Devon cattle in the
market place at once attests their value, and twenty-five to fifty
dollars, and even more price over others of the common stock
are freely given by the purchaser.

The Devon, in his lack of great size, is not so strong a draught
ox as some of the other breeds—the Herefords, for instance—or
perhaps some of the larger of the common cattle; but, “for his
inches,” no horned beast can outwork him. On light soils, and
on hilly roada, none other equals him, although we intend to give

a

58 AMERICAN OATTLE.

all their due share of merit. Our cut is that of a prize stall-fed
steer, at four years old. It shows his flesh-taking qualities in
high perfection.

Plate 4. Devon Ox.
AS A BEEF ANIMAL,

We must place the Devon in the first class, for fineness of flesh
and delicacy of flavor. Its compact bone gives it the one, and
its rapid and thorough development under good feeding gives it
the other. In growth and size it matures early, equal to
the short-horn, and its meat is finer grained, juicy, and nicely
marbled, (the lean and fat intermixed.) In the London markets,
Devon beef bears the highest price of any, except the Highland
Scot—usually a penny a pound over that of larger breeds,
and our American butchers quickly pick the Devons from a
drove, when they can find them, before most others. They feed
well, take on flesh rapidly, and in the quality of their flesh, are
all that can be desired.

The following weights of Devons from the London, Smith-
field markets, are given:

THE DRVONS. oo

One 5 years 11 months old, dead net weight, 1,593 lbs.; one
3 years 7 months old, dead net weight, (rough tallow 160 lbs.)
1,316 lbs.; one 3 years 10 months old, dead net weight, (rough
tallow 128 lbs.) 904 Ibs. The Earl of Leicester’s steers, at four
years old, on his Holkham estates, gave dead net weights of
1,000, 1,200, and even 1,400 lbs. Those of the Duke of Nor-
folk, near Bury, in Suffolk, made 900 to 1,000 pounds each.
These were all highly fed, and possibly, some of them, prize beef.

A 3 years 10 months old steer, in Genesee County, N. Y.,
gave, dead net weight, 1,200 lbs—hide and rough tallow in-
cluded—the latter being over 100 lbs. The late Mr. Lemuel
Hurlburt, of Winchester, Connecticut, fed a pair three-fourths
Devon cattle, having worked them till six years old, and fed
them 15 months afterwards. Their weights were as follows:

No. 1—Carcass, . ; . 1,438 lbs.

Hide, . : ; 117 lbs.

Tallow, . 8 . 175 lbs.—1,730 Ibs.
No. 2—Carcass, . ‘ . 1,528 lbs,

Hide, . : ? 115 lbs.

Tallow, . ‘ 3 213 lbs.—1,856 lbs.

We have had slaughtered many of our own grass fed steers,
three-fourths, to seven-eighths, and thorough bred Devon, at 33¢
years, which made 700 to 850 lbs. net weight of beef, hide, and
tallow, and never fed anything but grass and hay, from calves.

After all we have said of the Devon—and our praise is not
too high—popular opinion in America has, to a considerable
extent, classed him as too small in size for the most profitable
uses—They haven't growth enough.” But for their apparent
size, and actual measurement, no animal of his race, not even a
short-horn, will weigh a heavier carcass of the best meat, laid
on in the choicest parts. With some, his want of size is an
available objection, with others not. In the Southern States
the Devon is ofien preferred to any other breed. They gather

60 AMERICAN CATTLE.

their food with more ease, they bear the climate well, are more
free from diseases than many others. On our high lands and
mountain ranges, with short grasses, sometimes not easy of
access to heavier cattle, they must prove profitable graziers, and
as a beef producing animal will answer a valuable purpose where
others would fail.

DEVONS IN THE UNITED STATES.

Tt is a subject of regret that our accounts of the earlier intro-
duction of these cattle to this country are so meager. There is
little doubt, from the appearance of many of the New England
cattle in the last and present centuries, that some Devons, in
their purity, were early brought into Massachusetts. Traditional
tales of their neat limbed, sprightly, red, high-horned cattle, have
existed, and that they sprung from a Devon cross is beyond a
question. But we have no particular published records of these
importations until the year 1817, when Messrs. Caton & Pat-
terson, merchants of Baltimore, Maryland, received several of
them from “Mr, Coke, of Holkham.”

These, a few years afterwards, fell into the hands of Mr. Geo.
Patterson, (already noticed, ) son of one of the importing partners,
who retains their descendants to the present time. This stock
has been largely multiplied, and spread through various parts of
the country.

A year later—1818—Rufus King, the distinguished statesman,
of Jamaica, Long Island, N. Y., imported a few animals from
Mr. Coke’s herd.

Not long after the Caton & Patterson stock came over, Mr.
Henry Thompson made an importation of a few Devons into
Baltimore. There may have been some few other importations
into Boston, or other ports, about the same time, or a little later
than these, hut we have no particular accounts of them.

Abont the year 1835-6, an English farmer named Veron,

THE DEVONS. 61

brought a bull and cow into Genesee County, N. Y., from the
herd of Mr. Davy, in England.

In 184— the Massachusetts Agricultural Society made a con-
siderable importation of Devons into that State, which were
some time afterwards distributed in various parts of New
England.

About the years 1852-3, Mr. L. G. Morris, of Westchester,
N. Y., imported several Devons from the herds of Mr. Quartly,
and others, in Devonshire.

About the same years, Mr. Ambrose Stevens, of Batavia, N.
Y., brought out a number from the herds of Messrs. Davy,
Merson, and others.

Concurrent with these two last, Mr. C. S. Wainright, of
Rhinebeck, N. Y., made two or three different importations
from the best and most popular breeds abroad.

A few years later, the late Mr. Edward G. Faile, of West-
chester, N. Y., imported several superior Devons from the choice
herds of Devonshire.

These comprise all that we now recollect, and were of the
choicest selections—the cattle equal, probably, in style and
quality, to any in England, All these herds have been carefully
bred, and their produce widely disseminated. If preserved and
bred as they should be, they will continue of great benefit in
improving the lighter cattle stocks of our country.

It may be well to remark that the race of which we have
written, are called, in England, ‘‘ North” Devons, as distinguish-
ing them from another called “South” Devons—a somewhat
larger, coarser, and less esteemed variety, existing in South Dev-
onshire, and the adjoining county of Sussex.

CHAPTER VIII.
THE HEREFORDS.

Arrer giving so extended a chapter on the Devons—which we
have partially done for convenient reference in remarking on
some other breeds, to save frequent repetition—it will not be
necessary to describe the Herefords so minutely. Although
comparatively little known in this country, they are a valuable
breed, and their origin dates far back in the history of English
cattle. The principal counties in England in which they are
kept, are Hereford, Shropshire, Gloucester, and Oxford, and some
counties adjoining Hereford, in Wales. They are also found in
other counties, but those named are their principal homes.

Ever since breeds of cattle have been discussed, in modern
days, the Hereford has been named as of ancient descent. To
what extent, concurrent with other breeds, they have been
improved, it is not easy to say; but that they have received
great attention within a century past, and no doubt been much
improved, is certain, as we learn by English authorities. The
Herefords of a hundred years ago, were deep red—almost brown
—in color, with mottled faces; now, they are usually red, with
shades sometimes running into light, or yellowish red, with
white faces, throats, bellies, and sometimes backs, and occasign-
ally a roan of red and white mixed, and more rarely, an almost
clear white, with red ears, is found among them.

From a ‘‘lecture” delivered by Mr. T. Duckham, on Hereford
cattle, in the Royal Agricultural College, at Cirencester, Eng.,
we extract the following:

THE HEREFORDS. 63

‘Mr, Rowlandson, in his prize report on the ‘Farming of
Herefordshire,’ published in the Journal of the Royal Agricul-
tural Society of England, Vol. 32, says, ‘the Herefords were
originally brown, or reddish-brown.’ He also relates the fol-
lowing story of the appearance of a white-faced bull in the
herd of Mr. Tully, Huntington, near Hereford: ‘About the
middle of the last century, (1750,) the cow-man came to the
house, announcing as a remarkable fact, that. the favorite cow
had produced a white-faced bull calf. This had never been
known to have occurred before, and as a curiosity, it was agreed
that the animal should be kept and reared as a future sire;’ and
adds, ‘that the progeny of this very bull became celebrated for
white faces.’”

“The same authority (Mr. Rowlandson) gives an interesting
extract from history, showing that in the tenth century, (A. D.
900,) a celebrated breed of white cattle, with red ears, prevailed
in Wales, of which that part of the county of Hereford on the
north side of the river Wye formed a portion. He tells us that
a law of ‘Howell the Good’ fixed compensation to be paid for
injuries done by one of the princes towards another, at one
hundred white cows, with red ears, and a bull of the same
color; and if the cattle were of a dark or black color, then one
hundred and fifty in number instead of a hundred, and adds:
‘Speed records, that Maude de Brehos, in order to appease King
John, who was highly incensed against her husband, made a
present to the Queen, of four hundred cows and one bull from
Brecknockshire, (in Wales,) all white, with red ears.’ These
facts, he says, ‘are suggestive of the mode in which the white-
faces have originated.’ ”

This last transaction must have taken place soon after the
year A. D, 1200, for John held the throne only seventeen years,
having taken it in 1199, and dying in 1216—a long time for a
white color in cattle to be held in abeyance, and then to crop out

6+ AMERICAN CATTLE.

five hundred years afterwards! This may all be possible, and
the Hereford breed of cattle, if original in Wales, may have
existed time immemorial, for, as they say that certain Welsh
families trace their pedigrees back anterior to Adam, we may
give a pretty remote date to the origin of their cattle!

Mr. Duckham further remarks: ‘An old and much respected
friend of mine, the late Mr. Welles, also entertained the idea
that they were originally self-colored (red) like the Devons, and
‘that the breed characterized as the mottle-faced, took its origin
from a mixture of the old self-colored, with some accidentally
possessing white marks.’ As regards the white cows with red
ears, I think the light grey, or white Hereford, may fairly be
considered to be descended from them; and there are red-with-
white-face’ breeders, who advance that they can trace them as
being the breed of their ancestors, for the past two hundred years.”

Be all these facts, traditions, or surmises, as they may, these
grey and white colors now appear in cattle bearing all other
marks of true Herefords, and they must be admitted as indi-
geneous to the breed. Some of the very best specimens of the
race have been of those lighter and mixed colors.

In our researches among English authorities, we find less said
of the Hereford, its history, and breeding, than almost any other
well known breed. Youatt devotes but four pages to them,
knowing little of them himself, and having not much information
from others. What we have gleaned from English accounts, is
chiefly in fugitive papers and magazines, by sundry writers and
breeders; but more fortunately for the present purpose, we have
had several years’ close and almost daily observation, in a herd
of imported Herefords and their descendants, which were kept
near us, as well as of occasional observation of other importa:
tions, which have given us a more intimate knowledge of them
than volumes of books, without such personal observation, could
have done,

V

THE HEREFORDS. 65
=

Perhaps we cannot convey a better description of the Here-
ford, after giving accurate portraits of the sexes, than to say:
give a Devon a quarter more size, somewhat more proportionate
bone and horn, a trifle shorter leg, and longer body, a little
coarser in every part, and you have a good Hereford, in all
excepting color.

Plate 5. Hereford ‘Bull.

Our plate is an accurate copy of one in the (nglish) Farmers’
Magazine, true to life, and amply just to the original, both in
color, and proportion. We have seen one that might have stood
equally well for the portrait.

As useful cattle, the Herefords are a good breed. We are
aware that their introduction into the United States has not
been, in comparison with some other breeds, successful in popu-
larity or extended distribution; but that fact decides nothing as
to the positive merits of the stock itself. Partiality, prejudice
on the part of our cattle breeders, or pre-occupation of the
ground by other breeds which meet the general approbation,

66 AMERICAN CATTLE.

may keep them for a time in the back-ground; but their actual

merits once known, they may have a fair trial, and achieve a

substantial success. =
Like the Devon, we place the Hereford under three distinct

heads; and first,
AS A DAIRY COW.

In this virtue she has little reputation, either in England or
America. We have found no English authority, except a rare
instance or two, which gives her much credit as a milker. Pos-
sibly this may have arisen from the fact that the Hereford dis-
tricts are grazing, and not dairy. The milk is rich, but too little
of it—not much more than to rear her calf in good condition.
She dries early.

Plate @ Hererora Cow.

If she ever was a milker before her modern improvement
began, the milking faculty has been sacrificed for a ready tend-
ency to flesh, which has been obtained in a high degree in her
race. We have seen a dozen of them milked through three or

THE HEREFORDS. 67

four successive seasons, and the yields were such as would be
unsatisfactory to a modern dairyman. Now and then a fair
milker turned up, but they were in a minority of numbers;
taken together they were less than ordinary, for the season.
We will not therefore discuss this question further, but pass to
another quality as yielding greater pleasure in the relation.

AS A WORKING OX,

The Hereford is the peer of any other, and superior to most.
Large, strong, muscular, well developed in form, noble, and
stately in carriage, he suggests all that need be found in an
honest, true worker. At full maturity—-say six years old—he
girts 7 to 7/¢ feet behind the shoulders, in ordinary condition,
to the Devon's 6 to 6'% feet, and is every way the more power-
ful, if not quite so quick, or active. A team of two, three, or
four yokes of Herefords, under the eontrol of a good driver, for
“a long pull, a strong pull, and a pull altogether,” is the perfec-
tion of bovine strength and majesty. The joints of the ox are
well knit, his sinews strong, his shoulders slant well to the yoke,
and he carries his load well, be it at the plow, the cart, or the
wagon. He is kindly, intelligent, honest in his labor. We have
seen them from half, to three-quarters blood, crossed from the
common cow, and up to thorough bred, all of great excellence as
draught beasts, well matched, and admirable in all their points.
The Hereford blood is strong in marking its descent. From the
bulls which were kept in our neighborhood eighteen years ago,
crossed upon cows which run on the adjacent commons, in their
summer pasturage, we now, in their progeny, to later genera-
tions, frequently see cows and oxen but a quarter, an eighth, or
sixteenth in blood—got by scrub bulls—that show strong Here-
ford marks in form and color.

We once reared an ox got by a Hereford bull, on a wretched
little black cow, which proved to be a fine, stately ox, of a

68 AMERICAN CATTLE.

brindle (black and red mixed) color, and a better worker we
never knew. At eight years old we fed him off on grass, and
a little corn- meal only, and he gave us 1,200 pounds of beef,
hide and tallow. Where hay and pasturage are cheap, and the
farmer has a taste for the business, it must be a profitable invest-
ment to obtain a thorough bred Hereford bull, cross him on well
selected native red cows, and rear and break steers for the
markets where good working oxen are in demand. The strong
blood of the bull will give uniformity in shape, and color, so
that the steers may be easily matched, and if not wanted for the
yoke, they are equally valuable, as other cattle, for feeding, and
the shambles,

Plate 7. Hereford Ox.
AS A BEEF ANIMAL,

The Hereford is superior. They feed kindly, are thrifty in
growth, mature early—at three and four years old—-and prove
well on the butchers’ block. We are aware that they have not
now a general popularity in the great cattle breeding regions of

THE HEREFORDS. 69

our Western States. Few of them have been introduced there,
and those, perhaps, not in the right hands to push them to the
best advantage. We could wish for them a fairer trial; but the
prejudice against the’ cows as milkers, and the lack in their
taking appearance as a highly distinctive race, in comparison
with the more popular short-horns, have kept them back in
public demand. ‘heir time has not yet come; and it may be,
that in the right hands, and with a more critical observation
among our cattle breeders and graziers, they may achieve a
reputation as a grazing beast, equal to some now considered
their superiors.

In their native counties in England, they still hold a high rank,
and at the prize shows in the London markets compete success-
fully with other improved breeds. With all the deficiencies which
the advocates of other breeds allege against them, the Herefords
still retain their reputation among their English breeders, who
hold on to them with a pertinacity which shows an unabated con-
fidence in their merits and profit as a true grazier’s beast. We
might show recorded tables of their trials, in England, with
short-horns, and the relative profits of their feeding for market,
in which the Herefords gained an advantage on the score of
economy; but as the trials were not from birth to slaughter,
and the comparative early advantages of each breed were
omitted in the account, a repetition of the tables here would
not be conclusive.

There has been much controversy in England, and there might
be some in America, were there Herefords enough here to raise
the question, as to the manner in which they have been improved
within the last eighty or ninety years. Their opponents allege
that they have had a stealthy short-horn cross, and it is not cer-
tain that in these controversies the Hereford breeders have
always denied it. All the accounts that we have seen, show
that the old Herefords were dark red, almost brown in color,

70 AMERICAN CATTLE.

with mottled red and white faces, and little or no white on
the throat, belly, or back. The improved Herefords are of
lighter red, with white faces usually, (although we have seen
some of the old style of color,) and occasionally one will ‘crop
out” with a lively short-horn roan all over. We once saw a
purely white one in color, with no red, except the ears, her
parents, bull and cow, being red, with white faces; and another,
an imported cow, with drooping, half-length horns. These are
certainly out of line with the true Herefords, and the short-horn
advocates charge that such offshoots betray short-horn blood.
Be the facts of their breeding as they may, the differences in
color and horn, are palpable. That these appearances have not
injured the animals themselves, is evident, for they were admira-
ble Herefords in all their valuable points, as any among their
congeners of the true colors, and upright spread of horns. We,
at least, shall not take sides in the controversy. It is sufficient
to note the facts as we have seen them.

THE HEREFORDS IN AMERICA,

At what date they were first imported into this country, we
have no accurate account; but that some Herefords came out
among the early importations, is evident, from the occasional
marks of the breed among our native cattle where late importa-
tions have not been known. In the year 1816 or ’17 the great
Kentucky statesman, Henry Clay, imported two pairs of them
into his State, and put them on his farm at Ashland. They
were bred for a time with each other, and the bulls were crossed
with other cows; but it is certain that they left no permanent
impress on the herds of that vicinity, as Mr. Clay himself
became a brecder of short-horns soon afterwards, and eventually
discarded the blood from his herds, if he had for any length
of time retained it. No trace of them is now seen in Kentucky.
A few years later, Admiral Sir Isaac Coffin, of the English

TUL HEREFORDS. tek

Navy, a native of Massachusetts, sent out a Hereford bull, and
possibly a cow or two, to some of his friends in that State.
The bull was considerably used in crossing with the native cows,
and thirty years ago or more, we saw several fine bullocks with
strong marks of the breed, in the vicinity where he was kept.
There may have been small importations made into other States
during the next fifteen years, but of them we have no definite
knowledge.

The largest known importation of Herefords into the United
States, was made about the year 1840, upwards of twenty in
number, by an Englishman, into the city of New York, and
taken into Jefferson county, of that State. A year or two
afterwards the bulk of the herd were removed to the farm of
Mr. Erastus Corning, near Albany, N. Y., and some of them
went into Vermont, where they were for some years bred, sold,
and scattered. Of this herd, Mr. A. B. Allen, editor of the
American Agriculturist in 1843, thus speaks: ‘“ We had seen
some specimens when in England, in 1840, but had no idea of
the fine herd at Albany until we saw them last December. We
were surprised at the superb show the Herefords made at the
various Agricultural Society meetings we attended in England,
and certainly one of the finest lots of cattle we ever saw, was
a large herd of pure Hereford steers, grazing on the banks of
the Thames, in the neighborhood of the grand old town. of
Oxford. As fat cattle, the Herefords have lately held a sharp
rivalry with the short-horns, and their beef is in high favor in
the London markets. They make no claim, as yet, to being
milkers. * * * * We think the stock at Albany would
compare favorably with the best we met of this breed in Eng-
land. * * * * We found these cattle to excel particularly
in the brisket, and loin, two very important points in all animals
destined for the butcher, and especially necessary, if we make

72 AMERICAN CATTLE.

them into beef for the English market; and being of great con-
stitution and hardy, they make most excellent grazing cattle.”

While the stock were at his farm, Mr. Corning, with his accus-
tomed liberality and enterprise, sent their importer out again
to England to purchase more animals, which safely arrived, and
were added to the herd. They were then successfully bred for
several years, many sales made into different and distant parts
of the United States, and they acquired considerable popularity.
The herd was subsequently divided, Mr. Corning retaining his
share, and his partner taking his, some twenty or more in uum-
ber, on to a farm three or four miles from Buffalo, on the banks
of the Niagara. Here they were bred, and several sales made,
to go to different parts of the country, during the four or five
years they remained; but the herd gradually waned, mainly from
want of proper care and system in their’ keeping. With their
owner they then migrated into the rich valley of the Genesee.
near Geneseo. In that locality, if anywhere, they ought to
have succeeded. But in two or three years further they went
to Tioga county, near Owego, where they had another fitful stay
of a year or two, and then removed elsewhere, since which we
have no record of them whatever,—“run out,” and sacrificed,
in all probability, by mismanagement.

Mr. Corning retained his herd at his farm, where he has suc-
cessfully bred, and made sales from them since, and in the hands
of his son, Mr. E. Corning, Jr.,.wko is more an amateur than a
professed cattle breeder, added to by occasional importations from
England, they remain fine specimens of their race.

Mr. George Clark, at Springfield, Otsego county, N. Y.,
obtained several Herefords from this herd, and, we believe, made
an importation or two from England, He bred them success-
fully, distributed his bulls on to several of his farms, and bred,
and still breeds many excellent grade Herefords from the com-

THE HEREFORDS. 73

mon cows. His bullocks have, in past years, been highly
approved in the New York Cattle Markets.

About the year 1852-3, Messrs. Thomas Aston, and John
Humphries, two English farmers in Elyria, Ohio, near Lake
Erie, imported several fine Herefords. They bred them well,
and successfully, as seen in the specimens we have several times
met, but with what success in their sales we have no intimate
knowledge.

In the years 1860 and ’61, Mr. Frederick Wm. Stone, of
Guelph, Canada West, made two importations of superior Here-
fords from the herds of Lord Bateman, in Herefordshire, and the
late Lord Berwick, in the adjoining county of Shropshire, Eng-
land, numbering, together, two bulls, and eleven cows and heifers.
These were remarkable for their high breeding, and generally,
good points. From them, down to January, 1867, there were
bred about sixty, and about half the number have been sold at
satisfactory prices, and distributed, mostly into the United States.
Some of the cows have proved excellent milkers, and _ all,
together with the crosses of the bulls on common cows, have
proved profitable grazing animals. But as they have had to
encounter a sharp competition in Canada, where the short-horns
have for some years, previous to the introduction of the Here-
fords, held dominion, as ¢mproved stock, and Mr. Stone himself
a prominent short-horn breeder, the qualities of the Herefords
have won their success, against such odds, solely by their own
merits. Such a fact is no small testimonial to their excellence.

There have, we believe, been some few other small importa-
tions of Herefords made within the past twenty years, but we
have no particular account of them, or at what ports they were
landed.

On the whole, the Herefords have not had a fair trial in the
United States, in the hands of veteran cattle breeders, who had
the means and opportunity to properly test them by a thorough

4

74 AMERICAN CATTLE.

and persistent course of breeding. Had the fine herd which
was for several years on Mr. Corning’s farm, been taken to good
grazing lands in New York, or some of the Western States, and
properly cared for, their history, we fancy, would have been far
different from that which is here recorded.

We trust that the herd of Mr. Stone, in its various distribu-
tions, may have a fair and thorough trial, satisfied as we are
that the Herefords, as a breed, have positive, and well estab-
lished merits, in their great thrift, and good flesh producing
qualities.

CHAPTER IX.
THE LONG-HORNS.

Ir is still a disputed question in England, whether this some-
what remarkable race of cattle originated in the north-western
English counties of Lancashire, Westmoreland, and the adjoin-
ing part of the West Riding of Yorkshire, or in Ireland, as
from time immemorial they appear to have been natives of both
countries, and probably were intermixed, more or less, by
importations from one to the other. The characteristics of the
cattle of each country are so identical, that they are acknowl-
edged to be of the same primitive race, although it is contended
by English authorities that the Insh long-horns were coarser
and less cultivated in their breeding than the English.

Youatt says: “In the district of Craven, a fertile corner of the
West Riding of Yorkshire, bordering on Lancashire, and sepa-
rated from Westmoreland chiefly by the western moorlands,
there has been, from the earliest records of British Agriculture,
a peculiar breed of cattle. They were distinguished from the
home-breds of other counties by a disproportionate and frequently
unbecoming length of horn. In the old breed this horn frequently
projected nearly horizontal on either side, but as the cattle were
improved, the horn assumed other directions; it hung down so
that the animal could scarcely graze, or it curved so as to threaten
to meet before the muzzle, and so also to prevent the beast from
grazing; or immediately under the jaw, and so to lock the lower
jaw; or the points presented themselves against the bones of
the nose and face, threatening to perforate them. We have
given a similar description of the Irish breed. In proportion as .
the breed became improved, the horns lengthened, and they are

76 AMERICAN CATTLE.

characteristically distinguished by the name of ‘The Long-
Horns.’ Cattle of a similar description were found in the dis-
tricts of Lancashire, bordering on Craven, and also in the South-
eastern parts of Westmoreland; but tradition, in both of these
districts, pointed to Craven as the original habitation of the
long-horn breed. If there gradually arose any difference between
them, it was that the Craven beasts were the broadest in the
chine, the shortest, the handsomest, and the quickest feeders;
the Lancashire ones were larger, longer in the quarters, but
with a fall behind the shoulders, and not so level on the chine.
Whence these cattle were derived, is still a disputed point.”

The breed gradually spread into the adjoining more midland
counties, and as the cows were good milkers, they became per-
manently established in the dairies, where they have long been
kept, and are to a considerable extent retained to the present
day; and although, as a grazier’s beast they have been pushed
aside by some of the more favorite breeds, there are still found
some fine dairy herds, and others bred in high perfection for the
shambles, for which purpose their breeders contend they are a
highly profitable beast.

THE LONG-HORNS. G7

The preceding cut represents one of the best of the improved
long-horn bulls of the present day. From all we can gather of
their early history, they appear, before their improvement began,
to have been of rather sleazy appearance, loose jointed, sway-
backed, and coarse in the bone,—points yet not altogether bred
out of them, and perhaps never can be bred out by the use of their
own blood alone. Still, in the animal before us, we see a com-
pact, rangy beast, with many excellent qualities.

We have not introduced the long-horned cattle into this work
because we recommend them, or expect them to be, to any extent,
brought into the United States as rivals to other popular breeds
which are already here to improve our native stock, although we
confess there are some salient and taking points of character in
them; but chiefly to record the career of a man, distinguished in
his time as one of the greatest improvers of farm stock of which
we have any account—Robert Bakewell—and of whom our
American stock breeders should have some more distinct history
than what floats about among the fugitive papers of the time.
Our account of him is taken from Youatt, and his account from a
paper in the “‘Gentleman’s Magazine,” a London publication of
the last century.

Robert Bakewell was a farmer and stock breeder by profes-
sion—as were his father, and grandfather before him—and born
at Dishley, in Leicestershire, England, about the year 1725.
His father and grandfather, during their lives, had both resided
on the same estate. In the course of his career, he bred the
common cart-horse of England to high perfection, giving him
greater size, weight, and more muscular form than he before
possessed, together with more beauty of form. He also bred the
coarse, long-wooled sheep into such marked improvement that
they assumed in his hands, the new names of “ Dishley,” ‘‘ Bake-
well,” or ‘Leicester,” by the latter of which names (since fur-
ther improved, in other hands, by a cross of the “old Cotswolds”

78 AMERICAN CATTLE.

and “Lincolns,” noted “long-wooled” varieties of the present
day,) they are now known. His practice and experience were
long, as he died at about seventy years of age.

About the year 1720 the first known improvement of the
long-horns was attempted. A blacksmith and farrier, of Linton,
in Derbyshire, on the borders of Leicestershire, who had rented
a little farm, had the honor of being first on the list of improvers.
His name was Welby. But a fatal disease broke out and took
off his cows, of which he had several, and put a stop to his fur-
ther progress. Soon after this, Mr. Webster, of Canley, near
Coventry, distinguished himself as a breeder. His herd had
come from Sir Thomas Gresley’s stock, from whom also the
unfortunate blacksmith, Welby, had obtained his animals.
Webster had also obtained bulls from Lancashire, and West-
moreland, He bred them to a high degree of perfection, so
that they were called the ‘“‘Canley” breed, and from his herd
were afterwards drawn the chief and most valuable progenitors
of the “improved” race.

Then came Bakewell on the stage, as a further improver of
the long-horns, and it must be confessed, with a race of cattle
already prepared to his hands on which to exercise his ingenuity
and skill, His plan was to improve the stock from their own
blood alone, and without intermixture of any other. He pur-
chased two heifers from Mr. Webster, and a choice bull from
Westmoreland. He bred closely ‘‘in and in,” but was careful to
have his crosses, although of the same family, sufficiently sepa-
rate to avoid any defects which might be perpetuated in the
direct descent, where they might exist, from parent to offspring
by the intensity of their interbreeding with each other.

“Many years did not pass before his stock was unrivalled for
the roundness of its form, and the smallness of its bone, and its
aptitude to acquire external fat, while they were small consumers
of food in proportion to their size; but at the same time their

THE LONG-HORNS. 79

qualities as milkers were considerably lessened. The grazier
could not too highly value the Dishley, or New Leicester long-
horn; but the dacryman, and the little farmer clung to the old
breed as most useful for their purpose.”

By what strange gift, or skill, Mr. Bakewell improved his cat-
tle, he left no record. He was not a man of learning, science,
or wide observation beyond his own line, but he studied his pur-
suit with great attention. He used to dissect the slaughtered
carcasses of his cattle, hang up and preserve their joints, bones
and sinews, in his rooms, and put their flesh in pickle, and study
them, as a surgeon studies his anatomical specimens of humanity.
By this he was enabled to detect their faults and imperfections,
and by comparison with living animals avoid the perpetuation of
like imperfections in the young progeny. He was kind-hearted,
and treated his cattle with great tenderness, never using anything
heavier than a little switch to control the young things; thus he
rendered them docile, and gentle in temper, a quality tending
much to their thrift and rapid growth. In the course of years
he probably raised the long-horns to the highest point of per-
fection of which the race was capable. The upshot was, he had
sacrificed the milking quality of his herd for the promotion of
their flesh, and the symmetry of their forms; and after all, it
may be questioned how valuable his improvements, in an econom-
ical point of view, were to the common farmers, who kept and
bred them. :

Youatt gives a long and particular description of many points
in Bakewell’s practice, made up of inferences chiefly, some of
which may be correct, but as they are matters of opinion, we do
not care to follow them. He names a fact, however, which it is
worth while to notice, viz.: After Bakewell’s death, and his
stock went into other hands, they declined. His spirit, skill,
sagacity, tact, experience and knowledge—for he possessed all
these in an eminent degree—did not go withthem. “Tradition,”

80 AMERICAN CATTLE.

too, says that the long horns have never been so good since
Bakewell’s time. ‘Tradition,’ however, is not accepted in the
present day as evidence in a court of justice, and many of her
rumors and sayings may be apocryphal. We are inclined to
believe, from accounts which we have occasionally seen, and up
to a late date also, that there do now exist in England as good
long-horns as Bakewell ever bred, although not in numerous
herds, nor of wide-spread fame.

A Mr. Fowler, of Rollwright, in Oxfordshire, bought some
cattle of Bakewell, and bred them with great care. He had a
sale in the year 1791, in which seven bulls and six cows were
sold. The prices of his bulls ranged from $760 to $1,250, and
his cows from $446 to $1,365 each, and his whole herd of fifty
averaged $429 each, showing the high value put upon the breed
at that day. But it is needless to pursue this branch of the
subject further, as we have no definite interest in the breed, as
yet, in this country. Indeed, we hawe only introduced. this
information here as a matter of collateral interest to our American
cattle breeders, and to give an outline of one branch of Mr.
Bakewell’s course, and success.

= AS A DAIRY COW,

The “old-fashioned” long-horn ranks high, and is extensively
used in some of the dairy counties of England,—many, in their
purity of blood, and more in their grades with other breeds and
admixtures. Her milk is good, and the quantity giver satisfac-
tory to the dairyman; and without both these qualities, a people
so systematic as they, and looking sharply to profits, would
certainly discard her,

Aside from the plate, which is that of a very fat cow, we
give a more particular description. The head is long; the
neck none too clean; the dewlap small; the shoulder fair;
the rib tolerable ; the brisket good; the back a little swayed, or

THE LONG-HORNS. 81

hollow ; the loin good; the hips wide; the rumps and tail high;
the thighs moderately round. The colors—red, red-roan, blue-
roan, yellow-red, or inclining sometimes to fawn color; and
sometimes white on the back and belly. The horns show for
themselves—the most objectionable, uneconomical, and incon-
venient feature altogether, although giving her a most picturesque
and unique appearance, In size they are above medium, ranging

= ze

See
PSR R ADS

Plate 9. Long-horn Cow.
in bulk and weight fully with the Hereford. The cow here
represented was ten years old, kept some years as a milker, and
then fed off for the shambles. She shows a wonderful develop-
ment of flesh, indicating a high feeding quality.

AS A WORKING OX.

We do not see, in this connection, how the long-horn can be
superior, or as good as the Devon, or Hereford, although he is
somewhat used in England for that purpose, in the districts
where he is bred. His horns are decidedly in the way, and his
sway, or depressed back, must detract from his strength for a
heavy pull. Although kind and tractable as other beasts in
temper, the objections on other scores are sufficient to make him

4* .

82 AMERICAN CATTLE.

undesirable for labor when other oxen, as in this country, can
be plentifully found.
AS A BEEF ANIMAL,

The long-horn is good. They feed well, and kindly. They
prove well at the shambles, and the quality of the flesh is fair, but
not superior to that of other approved breeds. Their advocates,
of whom there are many in England, have exhibited some fine
specimens at the Smithfield market, in London, and claim for
them an equality with any other breed; but that claim is not
generally admitted by the breeders and graziers of other estab-
lished breeds,

Plate 10. Long-horn Ox.

In the specimen before us is seen a well-formed and full-fleshed
animal, highly bred, and in his best condition—much better than
anything within the range of “common” cattle. He is a good
“handler,” with an elastic touch, good skin and hair, and his
“proof,” in tallow, must be good ;—altogether a very creditable
beast. His true profit, however, as an economical animal, must

THE LONG-HORNS. 83

be tested by the amount of food he has consumed, in proportion
to his dead weight at the shambles.

THE LONG-HORNS IN AMERICA.

On this item, our record must be short. Among the early
importations of English cattle in the Northern States, and pos-
sibly in the Middle, and Southern, that some long-horns came
also there can be no doubt, for we well recollect, in our boyhood,
cattle which had some of their distinctive marks, too obvious to
be mistaken, as inherited from that race. The first definitely
known introduction of them, was by a Mr. Smith, a merchant,
we believe, of Lexington, Ky., who brought out a bull and cow,
and took to that town about, or in, the year 1817. They were
there bred, but whether together, or with other cattle, we have
no direct information. At all events, they were soon merged in
the “Patton” stock, and the “Short-horns of Col. Sanders’
importation of 1817.” The blood of those cattle still exists in
aremote degree in some of the grade Kentucky herds, as we
have distinctly seen, not many years ago, in steers sent from
there to the New York cattle markets. The long-horns were
not received with much favor in Kentucky,-as the merits of the
short-horns soon overshadowed them.

When a youngster, just emerging into the gristle and bone of
manhood, during a temporary residence in northern Ohio, we
made a horseback journey, in the month of September, 1821,
down into the Scioto valley, as far as Circleville, in the county
of Pickaway. In the valley, below Columbus, were “the Vir-
ginia military grants,” in which numerous settlers from that State
and Pennsylvania had come at an early day—for that country,
1790 to 1800—who took up large tracts of its rich lands, and
cleared and cultivated them into broad pastures and rich corn-
fields. A mile or two north of the town, on the Columbus road,
spying a dozen or so of strange looking cattle, in a rich blue

84 AMERICAN CATTLE.

grass pasture, shaded with groups of grand old oaks and walnuts,
we reined up to the fence, dismounted, hitched our horse, and
went into the field. The cattle were just as Youatt and our
pictures describe them, blue, and red roans, and white backs and
bellies, with horns long, curving forward, and drooping under
the jaws; their bodies were round and full, showing high marks
of growth and thrift,—a bull, some cows, and calves. How
they came there, or who they belonged to, we did not particu-
larly inquire at the time, having then little curiosity, or interest
in cattle. Not again going there until thirty years later, we
heard nothing more of the cattle, and then, on inquiry of one or
two of the oldest settlers in the vicinity, we could learn nothing
of them, only, “that they recollected some man, rich, and a
large landholder thereabouts, had driven some ‘imported’ cattle
in there, but what became of them they did not know, and no
trace was left of them.”

Thus ends our story of the long-horns in America. We
trust that they may again be imported here, and have a fair trial.

CHAPTER X.
THE OATTLE OF SCOTLAND.

Havina examined the two marked and best approved of the
middle-horned races of England; and taken a sufficient notice
of the long-horns, we proceed to examine three of the most
approved breeds of Scotland, as now concentrated, and improved
from original races there, and fashioned to the uses of the
present day.

Lying north of England, with a surface more or less moun-
tainous in its northern territory, and a much severer climate, its
cattle, from time immemorial, have been of a far different order,
and applied to somewhat different purposes than those of Eng-
land. Youatt describes the breeds, or varieties of the different
sections of the country minutely, and with great interest. It is
not necessary for the present purpose to follow him throughout,
but we shall extract largely from him, both in text and opinion.
His information is solely from Scottish authorities, and such an
air of fidelity to truth runs through them that we may wisely
adopt, so far as our purposes need, their conclusions.

The reader may inquire, why, when England contains all of
improvement in her best breeds that an American demands,
should we seek the inferior cattle of Scotland to multiply, and
further mix up the already sufficient varieties of cattle on our
soils? Our answer is, that the vast scope of climates, soils, and
altitudes of the United States, and their territories, embrace those
of bath England and Scotland, as well as the tropics. No one,
two, three, or even four different breeds are best suited to them

86 AMERICAN CATTLE.

all, and when we find those already fitted to our hands, and
applicable to the best economical uses for all the different parts
of our broad country, it is the part of wisdom to adopt them,
instead of striving, by a long course of unprofitable experiment,
to change and acclimate those by nature unfitted to new locali-
ties. Let us take advantage of the labors of others, and apply
them immediately to our uses and demands.

Thus Youatt: “Scotland contains several distinct and valua-
ble breeds of cattle, evidently belonging to our present division—
‘the middle-horns.’ The West Highlanders, whether we regard
those that are found in the Hebrides, or the county of Argyle,
seem to retain most of the aboriginal character. They have
remained unchanged, or improved only by selection, for many
generationa, or indeed from the earliest accounts that we possess
of Scottish cattle.”

It is well to remark, as a matter of geographical information,
that the western coast of Scotland, north of Ireland, is skirted
for a distance of two hundred miles by a cluster of islands greater
or smaller in extent; and further west and north of these extends
another cluster called the Hebrides, or Western Islands, all
thickly inhabited with a population more or less agricultural in
their pursuits, and having with them the aboriginal race of cattle
mentioned by Youatt. Beyond these, and on the extreme north
of Scotland proper, range another group of islands, called the
Orkneys, and to the extreme north of them, another, called the
Shetland Islands, famous for a hardy people, and producing a
diminutive race of tough, rugged little cattle, and also those
wild looking, diminutive horses called ‘‘Shelties,” or Shetland
ponies, of late introduced among us. These several groups range
from 552° to 61° north latitude; and although their climates
be not so severe as in corresponding American latitudes, they are
harsh, austere and boisterous.

CATTLE OF SQOTLAND. 87

Leaving out the Orkneys, and Shetlands, whose cattle are
too diminutive to attract our particular notice, these western
groups of islands, together with the Highlands proper, of Scot-
land, possess a hardy race of middle-horned cattle, long termed
“Kyloes,” so called, as Sir John Sinclair asserts, “from their
crossing so many kyloes, or ferries, which abound in the west of
Scotland.” “ Others,” says Youatt, “and with more propriety,
one of whom is Mr. Macdonald, the author of the ‘ Agriculture
of the Highlands,’ tell us, that it is a corruption of the Gaelic
word which signifies A¢ghland, and is commonly pronounced as
if spelled Kael.” These cattle, all, probably, of one generic
origin, have been intermixed by various crosses, within them-
selves, so as to become homogeneous in nature, habit, and
appearance, and as Scottish agriculture in the islands and the
nighlands has progressed, the cattle have also been better culti-
vated and cared for, and within a century past highly improved,
so as now to assume a distinct name and character, as ‘ West
Highlands.” To these our attention will now be directed.

THE WEST HIGHLAND CATTLE.

There are no “Highland” cattle in the’ United States. At
least, we do not know of any. Our impression is that a few
were imported some years ago into Upper Canada, but what
has become of them, if such was the fact, we have never
learned. We have immense ranges of land in our mountain
districts, in various parts of the older States, which when
properly subdued, will become a pastoral country. The vast
plains west and north of the Missouri, as well as the wide
mountain ranges which traverse them, must mainly be occupied
in breeding and grazing cattle, if anything. Those lands will be
admirably adapted to a class of cattle like the ‘West High-
lands.” No really superior class of our present cattle are, as
yet, properly fitted for the wild and roving life of such a country.

88 AMERICAN OATTLE.

The subject is a new one in our agricultural economy. Vast
spaces of these now wild lands, covered with a short and
abundant herbage, fed with limited streams of water, and unfitted
for profitable tillage crops, must be owned in large tracts, and
sparsely populated. Their distance from a dense population will
preclude the possibility of taking their surplus grains to market,
at a profit, even if they could be profitably raised, and they can
hardly be so profitably used as.to stock them with cattle. They
can breed, and graze while young, on the broad plains, and when
fit for market, be driven far away down to the more fertile districts,
and fattened, as the Scottish Highlanders drive theirs to the
richer lowlands, and to England. Our herdsmen of the plains
and mountains would be at a far greater distance from their
markets then the graziers of Scotland, but that distance is not
insurmountable, nor over expensive.

This is looking somewhat into the future, we admit, and by
some it may be thought chimerical; but when we have seen,
within twenty years past, California discovered; a State made
of it; two other States, and more organized territories, soon to
become States with them, adjoining it; several traveled routes
for vast caravans of emigrants, and merchandise, and stage
coaches passing over them; a railroad under construction and to
be completed within the next five years, across the continent;
telegraph lines, and the appendages of wealth and civilization
introduced with an energy and rapidity hitherto unparalleled in
the annals of human progress; it is not too much to assume that
an enlightened agricultural interest will soon direct its eftorts
thitherward, and plant itself firmly and permanently beside the
various mining and other enterprises which are already estab-
lished, and becoming thicker and more substantial continually.
In view of these possibilities—probabilities, rather—we need no
further apology for the space we shall occupy in introducing this
valuable foreign race of cattle to American study and attention.

IMIGHLAND CATTLE. 89

Again Youatt:

“We have been favored with the following excellent descrip-
tion of the true Kyloe, or West Highland bull, by Malcolm
W’Neill, Esq., of the Isle of Islay, the southernmost of the inner
range of the Hebrides: ‘The Highland bull should be black,
the head not large, the ears thin, the -muzzle fine, and rather
turned up. He should be broad in the face, the eyes prominent,
and the countenance calm and placid. The horns should taper
finely to a point; and, neither drooping too much, nor rising too
high, should be of a waxy color, and widely set on at the root.
The neck should be fine, particularly where it joins the head, and
rising with a gentle curve from the shoulder. The breast (dris/et)
wide, and projecting well before the legs. The shoulder broad
at the top, and the chine so full as to leave but little hollow
behind them, (that is, the crops are full.) The girth behind the
shoulder deep; the back straight, wide, and flat; the ribs broad,
the space between them and the hips small; the belly not sink-
ing low in the middle; yet, in the whole, not forming the round
and barrel-like carcass which some have described. The thigh
tapering to the hock-joint; the bones larger in proportion to
the size than in the breeds of the southern districts. The tail
set on a level with the back. The legs short and straight. The
whole carcass covered with a thick, long coat of hair, and plenty
of hair also about the face and horns, and that hair not curly,’

“The value of the West Highland cattle consists in their being
hardy, and easily fed; in that they will live, and sometimes
thrive, on the coarsest pastures; that they will frequently gain
rom a fourth to a third of their original weight in six months’
zo0d feeding; that the proportion of offal is not greater than in
ihe most improved larger breeds; that they will lay their flesh
ud fat equally on the best parts; and that, when fat, the beef
s closed fine in the grain, highly flavored, and so well mixed or
narbled, that it commands a superior price in every market.

90 AMERICAN CATTLE.

“The different islands of the Hebrides contain about one hun-
dred and fifty thousand of these cattle, of which it is calculated
that one-fifth are sent annually to the main land, principally
through Jura, or across from the ferry of the Isle of Skye.
* * * * Cattle, therefore, constitute the staple commodity
of the Hebrides. Three thousand five hundred are annually
exported from the island of Islay alone.

“Mr. Moorhouse, from Craven, in Yorkshire, in 1763, was
the first Englishman who came into the Hebrides to buy cattle.
In the absence of her husband, Mr. M’Donald, of Kingsburgh,
he was kindly entertained by Flora M’Donald, who made up for
him the same bed that, seventeen years before, had received the
unfortunate Prince Charles.

“From Skye, Mr. Moorhouse went to Raasay, whither in three
days, Kingsburgh followed him; and, during a walk in the
garden, on a fine harvest evening, they bargained for one thou-
sand cattle, at two guineas a head, to be delivered free of ex-
pense at Falkirk. Two days before, he had bought six hundred
from Mr. M’Leod, of Waterside.

“Forty years ago, (from 1763, the time at which Mr. Moos:
house dates back, say in 1723,) the treatment of cattle was,
with very few exceptions, absurd and ruinous, to a strange degree,
through the whole of the Hebrides, With the exception of the
milk cows, and not even of the calves, they were all wintered
in the field; if they were scantily fed with hay, it was coarse,
and withered, and half-rotten; or if they got a little straw, they
were thought to be well taken care of. The majority got little
more than sea-weed, heather, and rushes. One-fifth of the cattle,
on an average, used to perish every winter from starvation.
When the cold had been unusually severe, and the snow had
Jain long on the ground, one-half of the stock has been lost, and
the remainder have afterwards been thinned by the diseases
which poverty had engendered.

HIGHLAND CATTLE. 91

“Tt proved the excellency of the breed, that in the course of
two or three months so many of them got again into good store
condition, and might almost be said to be half-fat, and could
scarcely be restrained by any fence; in fact, there are numerous
instances of these cattle, which had been reduced to the most
dreadful state of impoverishment, becoming fattened for the
butcher in a few months, after being placed on some of the rich
summer pastures of Islay, Lewis, or Skye.

“The cows were housed during the winter; but among the
small farmers this was conducted in a singular way—for one
rude dwelling contained and sheltered both the family and the
catlle. The family had their beds of straw or heath in the
niches of the walls, while the litter was never removed from the
cattle, but fresh layers of straw were occasionally laid down,
and so the floor rose with the accumulation of dung and litter,
until the season of spreading it upon the land, when it was at
length taken away.*

“The peculiarity of the climate and the want of inclosed lands,
and the want, too, of forethought in the farmer, were the chief
causes of this wretched system of winter starvation. The
rapidity of vegetation in the latter part of the spring, is astonish-
ing in these islands. A good pasture can scarcely be left a
fortnight without growing high and rank; and even the unen-
closed, and marshy and heathy grounds are comparatively luxu-
riant. In consequence of this, the farmer fully stocked, or over-

“*Mr, Garnet in his ‘Tour through the Highlands,’ gives a sadder account of the
frequent joint occupancy of the same hut, by the peasant and his cattle, in the
Island of Mull. He had been speaking of the privations of the peasant; he adds:
‘Nor are his cattle in a better situation; in summer they pick up a scanty support
among the morasses and heathy mountains, but in winter, when the ground is cov-
ered with snow, and when the naked wilds afford them neither shelter nor subsis-
tence, the few cows, small, lean, and ready to drop for want of pasture, are brought
into the hut where the family reside, and frequently share with them their little
stock of meal which has been purchased or raised for the family only; while the
cattle thus tained, are bled o ionally to afford nourishment for the children
after the mingled oatmeal and blood has been boiled or made into cakes,’-

92 AMERICAN CATTLE.

stocked, even this pasture. He crowded his fields at the rate
of six or eight beasts or more to an acre. From their natural
aptitude to fatten, they got into tolerable condition, but not such
as they might have attained, whether destined for the salesman
or the butcher. Winter, however, succeeded to summer; no
provision had been made for it, except for the cows; and the
beasts that were not properly fed even in the summer, languished
and starved in the winter.

“Tt is contrived, as much as possible, that the calves shall be
dropped from the first of February to the middle of April. All
the calves are reared ; and for the first three or four months they
are allowed to suck three times in the day, but they are not
permitted to draw any great quantity at a time. In summer all
the cattle are pastured; the calves are sent to their dams twice
in the day, and the strippings, or last part of the milk, is taken
away by the dairy maid, for it is commonly supposed, that if the
calf is allowed to draw all the milk he can, it will keep the dam
in low condition, and prevent her being in calf in proper time.
The calves are separated from their dams two or three weeks
before the cast-cows are sent to the cattle-tryst at the end of
October, for it is believed that if the cows had milk in their
udders they might be injured in the long journeys they are then
to take; the greater part of them being driven as far as the
lowland districts, whence they gradually find their way to the
central and southern counties of England.

“The calves are housed in the beginning of November, and
are highly fed on hay and roots (for the raising of which the
soil and climate are admirably adapted, ) until the month of Mav.
‘When there is plenty of keep, the breeding cows are housed in
November, but in general they are kept out until three or four
weeks before calving. In May, the whole cattle are turned out
to pasture, and, if it is practicable, those of different ages are
kept separate; while, by shifting the cattle, the pasture is kept

HIGHLAND CATTLE, 93

as much as possible in eatable condition, that is, neither eaten
too bare, nor allowed to get too rank, or to run into seed.

“In the winter and the spring, all the cattle except the
breeding cows are fed in the fields, the grass of which is pre-
served from the 12th of August to the end of October. When
these inclosures become bare, about the end of December, a little
hay is taken into the field, with turnips or potatoes, once or twice
in the day, according to circumstances, until the middle or end
of April. Few, only, of the farmers have these roots to give
them, and the feeding of the out-lying cattle with straw is quite
abolished. If any of them, however, are very materially out
of condition, they are fed with oats in the sheaf. At two, or
three, or four years old, all, except the heifers that are retained
for breeding, are sent to market.

“There is little or no variety of breeds of cattle in the Hebrides.
They are pure West Highlanders. Indeed, it is the belief of
the Hebridean farmer, that no other breed of cattle will thrive
on these islands, and that the Kyloes could not possibly be
improved by being crossed with any others. He appeals to his
uniform experience, and most correctly so in the Hebrides, that
attempts at crossing have only destroyed the symmetry of the
Kyloes, and rendered them more delicate, and less suitable to
the climate and the pasture.

“By selection from the choicest of the stock, however, the
West Highlander has been materially improved. The Islay, the
Isle of Skye, and the Argyleshire beast, readily obtains a con-
siderably higher price than any other cattle reared in the
Highlands ‘of Scotland. Mr. M’Neil has been eminently suc-
cessful in his attempts to improve the native breed. He has
often obtained 1002. ($500) for three and four-year-old bulls oui
of his stock; and for one bull he received 2007. ($1,000.) He
never breeds from bulls less than three years, or more than ten
years old; and he disapproves, and rightly in such a climate, of

94 AMERICAN CATTLE.

the system of breeding in and in. He also adheres to that
-golden rule of breeding, the careful selection of the female; and,
indeed, it is not a small sum that would induce the Hebridean
farmer to part with any of his picked cows.

“Tt will be concluded, from what we have said of the milking
properties of the Kyloe, that the dairy is considered as a matter
of little consequence in the Hebrides; and the farmer rarely
keeps more milk cows than will furnish his family with milk,
and butter and cheese. The Highland cow will not yield more
than a third part of the milk that is obtained from the Ayrshire
one at no great distance on the main land; but that milk is
exceedingly rich, and the butter procured from it is excellent.

“The management of the dairy is exceedingly simple, and,
from the very simplicity of it, other districts may learn a useful
lesson. The cows are driven as slowly and quietly as possible
to the fold; the wild chagagter of the animals, as well as a regard
to the quality of the milk, show the propriety of this. They
are carefully drained to the last drop, not only on account of the
superior richness of the latter portion of the milk, but because
the retention of any part is apt to hasten, if it does not produce,
that which is one of the principal objections to the Highland
cows as milkers, the speedy drying up of their milk. The milk
is carried to the house with as little disturbance as practicable,
and put into vessels of not more than two or three inches in
depth. The cream is supposed to rise more rapidly in these
shallow vessels; and it is removed in the course of eighteen
hours. A cow will not, on the average, yield more than 22 lbs.
of butter (of 24 oz. each,) in the summer season; she will yield
about 90 lbs. of cheese, which is much liked by some on account
of the aromatic flavor which is given to it by the mixture of
rose-leaves, cinnamon, mace, cloves, and lemon with the rennet.

‘‘Oxen are never used for the plough or on the road, on any
of the Hebrides,

HIGHLAND CATTLE. 95

“We have stated that more than 20,000 of the Hebridean
cattle are conveyed to the mainland, some of which find their
way even to the southernmost counties of England; but, like
the other Highland cattle, their journey is usually slow and
interrupted. Their first resting-place is not a great way from
the coast, for they are frequently wintered on the coarse pastures
of Dumbartonshire; and in the next summer, after grazing
awhile on the lower grounds, they are driven farther south,
where they are fed during the second winter on turnips and hay.
In April they are in good condition, and prepared for the early
grass, on which they are finished.

““Many of these small cattle are permanently arrested in their
journey, and kept on low farms to consume the coarse grass,
which other breeds refuse to eat; these are finished off on
turnips, which are given them in the field about the end of
Autumn, and they are sold about Chgigtmas.”

x AS A BEEF ANIMAL,

The flesh of the West Highland ox, is considered of the best
quality in the London markets, and usually worth ld., or two
cents per pound more than that of the ordinary breeds. He is
usually put upon high feed at three years old, and in good pas-
ture in summer, and a full allowance of turnips and meal, with
plenty of hay or straw in winter, is fitted for the shambles at
about four years old. Taken from their native ranges, and put
upon the rich feed of the better lands, they thrive and ripen
wonderfully, and make flesh more rapidly than any other cattle.
It is the habit of many English noblemen, as they visit, with
their families and numerous retinue, their several estates and
castles during the “‘country season,” to have a herd of Highland
bullocks driven by their servants, to supply their table with
beef—the small, compact size of these cattle, as well as the
superiority of their flesh, eminently fitting them for the purpose.

96 AMERICAN CATTLE.

The animal lays his flesh generously on the choice parts, and it
is so interlarded with fat as to make it beautifully marbled,—a
capital point in its feeding. The weight of a well fed bullock
ranges from 600 to 800 pounds—flesh, hide, and tallow.

oy

Plate 11. West Highland Ox.

After saying thus much, and at such length, of the Highland
cattle, giving Youatt’s admirable account of them, we may sum
up their-qualities pretty much as follows: They are an original
breed, bred for untold centuries in one of the roughest climates;
of great hardihood and endurance; homogeneous in their natures
and, habits; strong in blood, with a tendency and power to
transmit it upon anything with which they may be connected.
The cows are not fitted for the dairy, nor is it necessary they
should be for the purposes to which they are intended, yet giving
milk enough to rear their progeny well. They mature early,
and when matured are full in all their points. They feed their
pastures closely, are active in movement, capable of ranging
over wide fields, gathering their subsistance without trouble,
adapted to climates and soils where other cattle would glean a

HIGHLAND CATTLE. 97

bare subsistence, and thus a valuable race to introduce into the
regions of country which we have named.

The manner of doing this would be simple. -A cargo of them
might be selected near Glasgow, Scotland, where the choicest of
them may be purchased at an average not exceeding $150 each,
and shipped to New York, or Boston; thence transported
cheaply in return cattle trains westward, which usually go empty,
and then distributed to their destinations. We know of no cat-
tle enterprise, for the purposes we have named, conducted with
proper intelligence and spirit, which can promise: more fairly and
profitably; and we hope to see it undertaken by men whose
means and foresight are equal to the object. A cargo of one
hundred, about equally divided between bulls and cows, might
come out by way of experiment. A single bull or two should
be retained with the cows for thorough breeding, and the remain-
der might be placed with small native cows, for the immediate
propagation of grades. The progeny of these cows, continu-
ously put to thorough bred bulls, would soon raise them to that
degree of blood to satisfy the main object of their introduction,
and in a comparatively few years, for all practical purposes, they
would become an established race, with but a fraction of the
American blood remaining in them; and finally—holding con-
tinuously to the pure blooded bulls in propagation—become all
that we need in that description of cattle. Thus, our far south-
western grazing regions which now send us only the ragged and
comparatively worthless Texan cattle, and the far north-western
wilds which send us none at all, together with our intermediate
mountain ranges, would ultimately—even shortly—furnish our
interior rich lands with grazing material for the best of beef, and
our markets would be supplied with the choicest of flesh for
consumption.

Our suggestions on this subject are not visionary—not even
enthusiastic. We only open one of those sure fields of enter-

5

98 AMERICAN CATTLE, .

prise, which, compared with every day ventures, even in the
agricultural line, usually so common-place and probable, may
lead to success and fortune. We hope yet to see the Highland
cattle introduced into the country. Their introduction could be
no bar to the progress of the other valuable breeds we have
now among us, as these latter must always occupy our good
soils, on which, if the Highland cattle were placed, they would
soon lose their distinctive qualities and become mere common
things. They are never bred on the good land of Scotland or
England.

West Highland Cow

We give above, the portrait of a beautiful dun, or light mouse-
colored Highland cow, in the possession of Captain Gunter, at
Witherby, Yorkshire, England, drawn purposely for this work
from life, last summer, by: our artist, Mr. Page. A more per-
fectly developed animal, in her flesh producing qualities, can
hardly be found of any breed in the bovine race.

CHAPTER XI.
THE GALLOWAYS.

Turse are a polled, or hornless, race, originating in the low-
lands and extreme south-western part of Scotland, taking their
name from the district where they have been mainly bred. We
let Youatt speak of them:

“The stewartry of Kirkcudbright and the shire of Wigton,
with a part of Ayrshire and Dumfries, formed the ancient
province or kingdom of Galloway. The two first counties
possess much interest with us as the native district of a breed
of polled, or dodded, or *humble cattle, highly valued in some
of the southern Scottish counties, and in almost every part of
England, for its grazing properties. So late as the middle of the
last century, the greater part of the Galloway cattle were homed
—they were middle-horns ; but some of them were polled—they
were either remnants of the native breed; or the characteristic
of the aboriginal cattle would be occasionally displayed, although
many a generation had passed.

“For more than one hundred and fifty years the surplus cattle
of Galloway had been sent far into England, and principally to
the counties of Norfolk and Suffolk. The polled beasts were
always favorites with the English farmers; they fattened as
kindly as the others, they attained a larger size, their flesh lost
none of its firmness of grain, and they exhibited no trace of
the wildness and dangerous ferocity which were sometimes serious

“* Dr. Johnson gives a curious derivation of the term humble. He says of their
black cattle (Journey to the Western Isles, p. 186): ‘Some are without horns,
called by the Scots humble cows, as we call a bee a humble bee that wants a sting.’

100 AMERICAN CATTLE.

objections to the Highland breed. Thence it happened that, in
process of time, the horned breed decreased, and was at length
quite superseded by the polled; except that, now and then, to
show the uncertainty of the derivation of the breed, a few of
the Galloways would have diminutive horns, but these were of
a very curious nature, for they were attached to the skin and
not to the skull.

“The agriculture of Galloway, like that of every part of
Scotland, was in a sadly deplorable state until about 1786, when
the Karl of Selkirk became desirous of effecting some improve-
ment in the management of his estates, both in the shire and
the stewartry. He was, however, too far advanced in life to
engage personally in the business, and he delegated the whole
management of his property to one of his sons, Lord Daer.

“This young nobleman entered enthusiastically into the views
” of his father, and although he encountered much opposition, and
many a difficulty, from the ignorance and prejudice of the ten-
antry, he was beginning to possess the satisfaction of witnessing
the accomplishment of several of his projects, when he was
carried off by consumption, at the age of thirty. His plans,
however, were adopted and zealously pursued by his brother,
who succeeded to the earldom, and Galloway owes much of its
prosperity to these liberal and patriotic noblemen.

“Tao addition to the Selkirk family, we may reckon among the
most zealous and successful improvers of the breed of Galloway
cattle, the Murrays of Broughton, the Herons of Kirrouchtrie,
the Gordons of Greenlaw, the Maxwells of Munches, and the
Maitlands in the valley of Tarff in Kirkcudbright; and in
Wigton, the Earls of Galloway, the Maxwells of Mouneith, the
M'Dowals of Logan, the Cathcarts of Genoch, the Hathorns of
Castle- Wig, and the Stewarts of Phygell.

‘“‘For much of the description of the Galloway beast, and for
the greater part of our account of the management of the cattle

THE GALLOWAYs. 101

in that district, we are indebted to an old, and skillful, and well-
known breeder, whose name we regret that we are enjoined to
withhold; but he will accept our thanks, and at some future
period, possibly, the public will know to whom we and they are
much indebted.

“The Galloway cattle are straight and broad in the back, and
nearly level from the head to the rump. They are round in the
ribs, and also between the shoulders and the ribs, and the ribs
and the loins. They are broad in the loin, without any large
projecting hook bones. In roundness of barrel, and fullness of
ribs, they will compare with any breed, and also in the propor-
tion which the loins bear to the hook bones, or protuberances of
the ribs) The Rev. Mr. Smith, the author of the Survey of
Galloway, says that, ‘when viewed from above, the whole body
appears beautifully rounded, like the longitudinal section of a
roller.’ They are long in the quarters and ribs, and deep in the
chest, but not broad in the twist. The slightest inspection will
show that there is less space, between the hook or hip bones and
the ribs, than in most other breeds, a consideration of much
importance, for the advantage of length of carcass, consists in
the animal being well ribbed home, or as little as possible lost in
the flank.

“The Galloway is short in the leg, and moderately fine in the
shank bones,—the happy medium seems to be preserved in the
leg, which secures hardihood and a disposition to fatten. With
the same cleanness and shortness of shank, there is no breed so
large and muscular above the knee, while there is more room for
the deep, broad and capacious chest. He is clean, not fine and
slender, but well proportioned in the neck and chaps; a thin and
delicate neck would not correspond with the broad shoulders,
deep chest, and close, compact form of the breed. The neck of
the Galloway bull is thick, almost toa fault. The head is rather
heavy; the eyes are not prominent, and the ears are large, rough,
and full of long hairs on the inside.

102 AMERICAN CATTLE.

“The Galloway is covered with a loose, mellow skin of medium
thickness, and which is clothed with long, soft, silky hair. The
skin is thinner than that of the Leicestershire, but not so fine as
the hide of the improved Durham breed, but it handles soft and
kindly. Even on the moorland farms, where the cattle, during
the greater part of the year, are fed on the scantiest fare, it is
remarkable how little their hides indicate the privations they
endure.

Plate 13. Galloway Bul.

“The prevailing and the fashionable color is black—a few are
of a dark brindled brown, and still fewer are speckled with white
spots, and some of them are of a dun or drab color, perhaps
acquired from a cross with the Suffolk breed of cattle. Dark
colors are uniformly preferred, from the belief that they indicate
hardness of constitution.*

‘““*Mr, Culley, who is great authority in these cases, thus describes the Gallo-
ways: ‘In most respects, except wanting horns, these cattle resemble the long-
horns, both in color and shape, only they are shorter in their form, which probably
makes them weigh less. Their hides seem to be a medium between the long and the
short-horns; not so thick as the former, nor so thin as the latter; and, like the best
feeding kind of long-horns, they lay their fat upon the most valuable parts, and their
beef is well marbled or mixed with fat. They are mostly bred upon the moors or

THE GALLOWAYS. 103

“This cut represents the Galloway bullock, almost ready for
the butcher. The beautifully level laying on of the flesh and
fat, will not escape the notice of the reader.

i % : ‘:
Ua x
a y ,
hy “a

Plate 13. Galloway Ox.

“The breeding of cattle has been, from time almost imme-
morial, the principal object of pursuit with the Galloway farmer;
indeed, it is calculated that more than thirty thousand beasts are
sent to the south every year. The soil and face of the country
are admirably adapted for this. The soil, although rich, is dry

hilly country in Galloway, until rising four or five years old, when they are taken to
the fairs in Norfolk and Suffolk, previous to the turnip feeding season, whence the
greater part of them are removed in the winter and spring (when fat) tosupply the
consumption of the capital, where they are readily sold, and at high prices, for few
or no cattle sell so high in Smithfield market, owing to their laying their fat on the
most valuable parts ; and it is no unusual thing to see one of these little bullocks
outsell a coarse Lincolnshire bullock, although the latter is heavier by several
stones.” "”

“Mr. Lawrence says, in his excellent treatise on cattle, that ‘the pure Galloway
breed exists, perhaps, no where in original purity, except in the moors of Monigaff,
and Glenlove, and that these cattle are thinner in the hind quarters, than such as
have been crossed by other breeds.’ ”’

104 AMERICAN CATTLE.

and healthy, particularly in the lower districts, the substratum
being either gravel or schistus rock. There are many large
tracts of old grass land, that have not been ploughed during any
one’s recollection, and which still maintain their superior fertility ;
while the finer pastures are thickly covered with natural white
clover, and other valuable grasses. The surface of the ground is
irregular, sometimes rising into small globular hills, and at other
times into abrupt banks, and thus forming small fertile glens, and
producing shelter for the cattle in the winter, and early vegeta-
tion in the spring. In the low districts there is little frost and
snow, but the climate is mild and rather moist; and thus a
languid vegetation is supported during the winter, and the pas-
tures constantly retain their verdure.

“The calves are reared in a manner pecniliar to Galloway.
From the time they are dropped, they are permitted to suck the
mother more or less, as long as she gives milk.* During the
first four or five months they are allowed, morning and evening,
a liberal supply; generally more than half the milk of the cow.
The dairy-maid takes the milk from the teats on one side, while
the calf draws it at the same time, and exclusively, from the
other side. When the calf begins to graze a little, the milk is
abridged, by allowing the calf to suck only a shorter time, and
he is turned upon the best young grass on the farm. In winter,
he is uniformly housed during the night, and fed upon hay, with
a few turnips, or potatoes; for the breeder knows that, if he is

‘** Mr. Culley gives a curious account of this: *‘ The calves, from the time they are
dropped, until able to support themselves, are allowed to run with their dams, but
are prevented from sucking by means of a small piece of leather, with sharp spikes
of iron fixed upon the outside, tied upon the upper part of the calf’s nose, which, by
pricking the cow every time the calf attempts to suck, prevents her from letting it,
until the milk-maid comes, when she takes off the muzzle from the little animal's
nose, and while she strips two of the teats, the calf takes care to empty the other
two. As soon as the maid has done, she fixes on the instrument again, but it is
done in such a manner as not to hinder the calf from feeding upon the grass."
This might have been the practice in Mr. Culley’s time, but little or nothing of it is
seen now.’ [Culley wrote in the latter part of the last century. L. I. A.]

THE GALLOWAYS. 105

neglected or stinted in his food during the first fifteen months,
he does not attain his natural size, nor does he feed so well
afterwards.

“The practice of allowing the calf to suck its mother, is
objected to by some, and is apparently slovenly, and not econom-
ical; but the rearing of cattle is considered of more importance
than the money that could be realized from the milk and butter
saved by starving the calf. It is also imagined that the act of
sucking produces a plentiful supply of saliva, which materially
contributes to the digestion of the milk and the health of the
calf. The Galloway farmer maintains that an evident difference
may be perceived between the calf that sucks its dam, and
another that is fed from the pail—the coat of the former is sleek
and glossy, indicating health; while the hide of the other is dry
and hard, nor is the unthrifty appearance removed until some
time after the animal has been weaned and fed wholly on grass.
It is also said that a greater proportion of calves, fed from the
pail die of stomach complaints, than of those that suck the cow.

“Tt is desirable that the calves should be dropped in the latter
part of winter or in the beginning of spring. A Galloway
farmer attaches a great deal of importance to this, for he finds
that nearly a year’s growth and profit is lost if the calf is born
in the middle of the summer.

“The regular Galloway breeders rarely sell any of their calves
for veal;* that is obtained only from those who keep cows for

“#It is an old proverb in Galloway, that a good farmer would rather kill his son
than a calf. ‘The people of this country do very seldom, or rather not at all, kill
or sell their calves, as they do in other places, so that it is a rare thing to see veal,
except sometimes, and at some few gentlemen’s tables. They give two reasons for
this: one is, because, they say, a cow will not give down her milk without her calf,
and so, should they sell or kill the calfe, they should want the use of the cow; but
this, I suppose, might be helped, would they but traine up the cow otherwise at her
first calving. The other reason is of more weight, viz.: since a great part of their
wealth consists in the product of their cattel, they think it very ill husbandry to
sell that for a shilling, which, in time, would yeeld pounds.’—Symson's ‘ Large

Account of Galloway,’ 1682."
5x

106 AMERICAN CATTLE.

supplying the villagers with milk, and from the few dairy farms
where cows are kept for making cheese.

“The best heifers are retained as breeders, in order to supply
the place of those whose progeny is not valuable, or who are
turned off on account of their age. The other female calves
are spayed during the first year. The spayed heifers are usually
smaller than the bullocks, but they arrive sooner at maturity ;
they fatten readily ; their meat is considered more delicate, and
in proportion to their size, they sell at higher prices than the
bullocks.

“Mr. Culley says, ‘In Galloway, they spay more heifers than
perhaps in all the island besides, and in this too their method
is different from any other part I am acquainted with, for they
do not castrate them until they are about a year old, whereas in
every other place I know, the heifer calves are spayed from one
to three months old; and it is now generally admitted as the
safest practice to castrate calves and lambs, male or female,
while very young.’ They are now generally spayed much
earlier than they used to be, but some of the breeders adhere to
the old custom.

“The young cattle are rarely housed after the first winter;
they are on their pastures day and night, but in cold weather,
they receive hay and straw in the fields, supporting themselves
otherwise on the foggage left unconsumed after the summer grass,
Many of the farmers are beginning to learn their true interest, and
the pastures are not so much overstocked in summer as they used
to be, and a portion of herbage is left for the cattle in the winter;
therefore, although the beasts are not in high condition in the
spring, they had materially increased in size, and are in a proper
state to be transferred to the rich pastures of the lower district.

“The following were the proportions of a fat heifer of this
breed: Height of shoulder, 5ft. 2in.; length from nose to rump,
10ft. 4in.; width across the hip, 2ft. 6in.; across the middle of the

THE GALLOWAYS. 107

back, 3ft.; across the shoulders, 2ft. 4in.; girth of leg below knee,
8in.; distance of breast from the ground, lft. 3¥in.; width
between fore legs, 1ft. 5in. The live weight was 1520 pounds.
She was exhibited at the Smithfield cattle show, and her portrait
engraved under the sanction of the club.

This cut is an accurate portrait of a beautiful young Galloway
cow, in Canada West, as taken by our artist.

“The Galloway cows are not good milkers; but although the
quantity of the milk is nof*great, it is rich in quality, and yields
a large proportion of butter. A cow that gives from twelve to
sixteen quarts of milk per day, is considered a very superior
milker, and that quantity produces more than a pound and a half
of butter. The average milk, however, of a Galloway cow,
cannot be reckoned at more than six or eight quarts per day,
during the five summer months after feeding her calf. During
the next four months she does not give more than half of that
quantity, and for two or three months she is dry.

108 AMERICAN CATTLE.

“A bullock well fattened, will weigh from 560 to 840 pounds,
net, at three or three and a half years old, and some have been
fed to more than 1400 pounds at five years old.

“There is, perhaps, no breed of cattle which can be more
truly said to be indigenous to the country, and incapable of
improvement by any foreign cross, than the Galloways, The
short-horns almost every where else have improved the cattle of
the districts to which they have traveled. They have, at least
in the first cross, produced manifest improvement, although the
advantage has not often been prolonged much beyond the
second generation; but even in the first cross, the short-horns
have done little good in Galloway, and, as a permanent mixture,
the choicest southern bulls have manifestly failed. The intelli-
gent Galloway breeder is now perfectly satisfied that his stock
can only be improved by adherence to the pure breed, and by
care in the selection.

“The Galloway cattle are generally very docile. This is a
most valuable point about them in every respect. It is rare to
find even a bull furious or troublesome.”

After this minute and excellent description by Youatt, little
further need be said of them at home, and we proceed to speak
somewhat of

THE GALLOWAYS IN AMERICA,

‘Whether they were imported at an early day into this country,
in their purity of blood, we have no knowledge; but as Youatt
says: “So late as thegmiddle of the last century, (1750,) the
great part of the Galloways were horned,” (which we somewhat
doubt,) the probabilities of their coming here are light. It is
certain, however, ¢hat polled cattle came over with some of the
early importations, as such have been known here for more than
a century past. As they were red, spotted, and of all colors
usual among our native cattle, they probably were picked up
from the polled herds of Norfolk or Suffolk, in England, where

THE GALLOWAYS. 109

they have abounded for centuries. In the year 1837, we saw a
very fine, black, polled Galloway cow, at the General Hospital,
in Philadelphia. How she came there, we could not ascertain.

About the year 1850, some enterprising Scotch farmers made
the first importations of Galloways into the vicinity of Toronto,
in Canada West. They already had the short-horns there, of
high quality, imported many years before, and some of them
were kept and much liked by the same farmers who brought out
the Galloways. But the latter were the cattle of their native
land, and their attachment to them there was too strong to be
overlooked or forgotten in their new homes. The cattle pos-
sessed certain qualities which they found here in no other race,
and with a characteristic love of their native land, as they loved
the poetry of Burns, and repeated his songs, they also longed
for, and sought the cattle of their native hills and heather.
There must have been several different importations, for in the
year 1857, we saw upwards of forty of them exhibited by com-
peting owners at a Provincial agricultural show, at Brantford,
and have since met them in equal numbers at other shows in the
Province.

They were fine cattle—full, round, and comely in form; robust
in appearance; showing a ready aptitude to take on flesh; elas-
tic to the touch; a good skin, with long, thick, wavy hair; of
placid look, and apparently kindly temper. In addition to these
good qualities, some of their owners declared them to be ‘good
milkers.” But their indications in that line did not show it,
although, in practice, there may have been exceptions to what
we thought indicated an opposite tendency. Their colors were
black, generally, although we found one or two dull reds, or
duns, and a brindle (black and red mixed,) among them—which
colors, according to Youatt, are admissible. Taken altogether,
the cattle fully answered his description.

110 AMERICAN CATTLE.

That they are well adapted to the soil and climate of Canada,
and of the Northern and Middle States of America, we have no
doubt, as a grazing beast; but, for the dairy, an intimate and
persistent trial of their qualities in that line, will only convince
us of their superiority, or even average exccllence with our own
good dairy cows. In the hilly and more rugged parts of our
country, adapted for the rearing and grazing of the lighter and
more active breeds of cattle, they must be a desirable stock to
introduce, and as such, we consider them entitled to confidence.

Their lack of horn, is by some thought a point of great merit,
as rendering them more peaceable in a herd, and harmless to do
injury. It may be so; but if those charitable people could once
see a fight between one of them and a full-horned beast, they
would soon find that their conical skulls can duté as hard, and
force as vigorous a push as the others; and although they can
inflict no injury by the horn, the skull is as impenetrable and
actively managed as the most enthusiastic admirer of adroit
“hits would desire. The fact is, a Galloway can fight, either
in defence or attack, as well as a horned beast, and the safety of
him who handles them lies more in their docility of temper and
good training, than in their inability to inflict injury.

The peculiar shape of the skull is a prominent point in deter-
mining the purity of blood, and high breeding in the Galloway.
It should be high, and pointed round like the head of a doe,
with no place for a horn to plant itself, and a thick and long
growth of hair, almost shaggy, in front. In fact, an expert in
Galloways will detect a deficient or false point in them, as readily
as the most fastidious judge would do in a short-horn or a
Devon.

CHAPTER XII.
THE AYRSHIRES.

Tue third, and with dairymen, the most important variety
among the Scottish cattle, now comes under our notice. All
the authorities respecting the origin and history of this noted
breed, are condensed and fully treated in Youatt. We have read
and studied several English and Scottish writers on them, and
heard tales innumerable ; but as they more or less quote Youatt,
and his authorities, we conclude to make him responsible for
them all, and add only such observations, as our own personal
acquaintance of some twenty-five years with them has made us
familiar. The increasing interest with which the Ayrshire is
regarded in this country, will justify what we have thought
proper to insert from that generally correct author:

“The county of Ayrshire extends along the eastern coast of
the Firth of Clyde, and the North Channel from Renfrew to
Wigtonshire, by the former of which it is bordered on the north,
and by the latter on the south, while it has Kircudbright, Dum-
fries, and Lanark on the east. It is necessary to mention this,
in order that the reader may better comprehend the rapid distri-
bution of the Ayrshire cattle over all these districts. The
climate is moist but mild; and the soil, with its produce, is
calculated to render it the finest dairy country in Scotland, and
equal perhaps to any in Great Britain.

“Mr, Aiton, in his ‘Treatise on the Dairy Breed of Cows,’
thus describes the Ayrshire cattle: ‘The shapes most approved
of in the dairy breed, are as follows:

112 AMERICAN CATTLE.

“¢ ead small, but rather long and narrow at the muzzle; the
eye small, but smart and lively; the horns small, clear, crooked,
and their roots at considerable distance from each other; neck
long and slender, tapering towards the head, with no loose skin
helow; shoulders thin; fore-quarters light; hind-quarters large;
back straight, broad behind, the joints rather loose and open;
carcass deep, and pelvis capacious, and wide over the heps, with
round fleshy buttocks.* acl long and small; legs small and
short, with firm joints; udder capacious, broad and square,
stretching forward, and neither fleshy, low hung nor loose; the
milk veins large and prominent; teats short, all pointing outwards,
and at considerable distance from each other; skin thin and
loose; hair soft and woolly. The head, bones, horns, and all
parts of least value, small; and the general figure compact and
well proportioned.’

“Mr. Aiton also informs us, that ‘the Ayrshire farmers prefer
their dairy-bulls, according to the feminine aspect of their heads
and necks; and wish them not round behind, but broad at the
hook-bones and hips, and full in the flanks.

“<The qualities of a cow are of great importance. Tameness
and docility of temper greatly enhance the value of a milk cow.
Some degree of hardiness, a sound constitution, and a moderate
degree of life and spirits, are qualities to be wished for in a dairy
cow, and what those of Ayrshire generally possess. The most
valuable quality which a dairy cow can possess, is, that she yields
much milk, and that of an oily or butyraceous, or caseous nature,
and that after she has yielded very large quantities of milk for
several years, she shall he as valuable for beef as any other
breed of cows known; her fat shall be much more mixed through
the whole flesh, and she shall fatten faster than any other,’”

““* Mr. Rankine very properly remarks, that, ‘compared with other improved
breeds, the thighs, or what is called the twist of the Ayrshire cow, are thin. She
is, characteristically, not a fleshy animal,’

THE AYRSHIRES, 113

We give a cut of the most fashionable modern style of the
Ayrshire cow, of late importation. drawn from life.

late 15. Ayrshire Cow.

“The origin of the Ayrshire cow, is even at the present day
amatter of dispute; all that is certainly known about her, is,
that a century ago, (1733,) there was no such breed in Cunning-
ham, or Ayrshire, or Scotland. Did the Ayrshire cattle arise
entirely from a careful selection of the best of the native breed?
—if they did, it is a circumstance unparalleled in the history of
agriculture. The native breed may be ameliorated by careful
selection, its value may be incalculably increased; some good
qualities—some of its best qualities—may be for the first time
developed; but yet there will be some resemblance to the origi-
nal stock, and the more we examine the animal, the more clearly
we can trace out the characteristic points of the ancestor,
although every one of them improved.

“Mr. Aiton gives the following description of the Ayrshire
cattle, (1783,) fifty years ago: ‘The cows kept in the districts

114 AMERICAN CATTLE.

of Kyle and Cunningham, were of a diminutive size, ill-fed,
ill-shaped, and they yielded but a scanty return in milk; they
were mostly of a black color, with large stripes of white along
the chine, or ridge of their backs, about their flanks, and on their
faces. Their horns were high and crooked, having deep ringlets
at the root, the plainest proof that the cattle were but scantily
fed; the chine of their backs stood up high and narrow; their
sides were lank, short and thin; their hides thick and adhering
to the bones; their hair was coarse and open, and few of them
yielded more than six or eight quarts of milk per day, when in
their best plight; or weighed, when fat, more than from 300 to
400 pounds avoirdupois, sinking offal.’

“He very naturally adds—‘It was impossible that these cattle,
fed as they then were, could be of great weight, well-shaped, or
yield much milk. Their only food in winter and spring, was
oat straw, and what they could pick up in the fields, to which
they were turned out almost every day, with a mash of a little
corn with chaff daily, for a few weeks after calving, and their
pasture in summer was of the very worst quality; and that
coarse pasture was so overstocked, and eaten so bare, that the
cattle were half-starved.’”

“Tf Mr. Aiton’s description of the present improved Ayrshire
is correct, the breed is very much changed, and yet there is so
much indistinct resemblance, that a great deal of it must have
been done by careful selection, from among the native cattle, and
better feeding and treatment; but when we look closer into the
matter, the shortness, or rather diminutiveness of the horns, their
width of base and awkward setting on—the peculiar tapering
towards the muzzle; the narrowing at the girth; the bellying;
and the prominence of all the bones—these are features which it
would seem impossible for any selection from the native breed to
give. While, therefore, the judge of cattle will trace the features
of the old breed, he will suspect, what general tradition confirms,

THE AYRSHIRES. 115

that it was a fortunate cross, or a succession of crosses with some
foreign stock, and that, probably, it was the Holderness (an old
variety of the short-horns—great milkers,) that helped to pro-
duce the improved Cunningham cattle.

We give a correct cut of a modern Ayrshire bull, of late
importation, drawn from life, in which will be seen more round-
ness and symmetry of style, than in the bulls of even twenty
years ago.

~—"Blate 16. Ayrshing Bull.

“In many a district, the attempt to introduce the Teeswater
breed, (short-horns,) or to establish a cross from it, had palpably
failed, for the soil and the climate suited only the hardihood of
the Highlander; but here was a mild climate—a dairy country ;
the Highlander was in a manner out of his place; he had
degenerated, and the milking properties of the Holderness, and
her capability of ultimately fattening, although slowly, and at
considerable expense, happily amalgamated with his hardihood,
and disposition to fatten, and there resulted a breed, bearing
about it the stamp of its progenitors, and, to a very considerable
degree, the good qualities of both.

116 AMERICAN CATTLE.

“Mr, Robertson, in his ‘Rural Recollections,’ says: ‘ Who
introduced the present breed is not very precisely ascertained,
but the late Colonel Fullarton, whose account of ‘The Husbandry
of Ayrshire,’ which was published in 1793, and whose authority
is of considerable weight in everything relating to it, states,
that a gentleman of long experience, Mr. Bruce Campbell,
asserts that this breed was introduced by the late Earl of
Marchmont.’ The Earl of Marchmont, alluded to, must have
been that Alexander Hume Campbell, who married Margaret
Campbell, heiress of Assnoch, in the same parish, and who
became Earl of Marchmont in 1724, and died in 1740. The
introduction then, of this dairy stock, must have happened be-
tween these two dates, and so far corresponds with the tradition-
ary account.

‘Mr. Robertson goes on to say: ‘From what particular part
of the country they came, there appears no evidence. My own
conjecture is, that they are either of the Holderness breed, or
derived from it; judging from the varied color, or, from some-
what better evidence, the small head and slender neck, in which
they bear a striking resemblance to them.’*

“These cattle, from which, by crosses with the native breed,
the present improved Ayrshire arose, were first introduced on

““* Some breeders, however, have maintained that they were produced from the
native cow, crossed by the Alderney bull. It requires but one moment’s inspection
of the animals, to convince us that this supposition is altogether erroneous.

“In Rawlin’s * Complete Cow-doctor,’ published at Glasgow, in 1794, the follow-
ing account is given of the Ayrshire cattle at that time: ‘ They have another breed
called the Dunlop cows, which are allowed to be the best race for yielding milk in
Great Britain or Ireland, not only for large quantities, but also for richness in
quality, It is said to bea mixture, by bulls brought from the Island of Alderney,
with their own cows. These are of asmall size. These are allowed to yield more
milk daily than trom any other kind of cattle, when a just comparison is mide of
their size and pasture. They are much leaner and thinner than any other of the
Scotch or English breeds, when in the best grass. They are not deemed a race of
handsome cattle, but rather the contrary, being shaped more like the (common) Dutch
breed than any of the natives of Scotland. Their horns are small, and stand remark-
ably awkward, their color is generally pied, or of a sandy red, varying in this from
all other races,’

THE AYRSHIRES. 117

Lord Marchmont’s estates in Berwickshire. They were soon
afterwards carried to the farms belonging to the same nobleman,
at Sornbergh, in Kyle, A bull of the new stock was sold to Mr.
Hamilton of Sundrum; then Mr. Dunlop, in Cunningham, im-
ported some of the Dutch cattle, and their progeny was long
afterwards distinguished by the name of the Dunlop cows. These
were the first of the improved, or stranger breed, that reached
the baillery of Cunningham. Mr. Orr, about the year 1767,
brought to his estate of Grongar, near Kilmarnock, some fine milch
cows of a larger size than any which had been on the farm. It
was not, however, until about 1780, that this improved breed
might be said to be duly estimated, or generally established in
that part of Ayrshire, although they had begun to extend
beyond the Irvine, into Kyle. About 1790, according to Mr.
Aiton, Mr. Fulton from Blith, carried them first into Carrick, and
Mr. Wilson, of Kilpatrick, was the first who took them to the
southern parts of that district. So late as 1804, they were intro-
duced on the estate of Penmore, on the Stonchar, and they are
now the established cattle of Ayrshire; they are increasing in the
neighboring counties, and have found their way to most parts of
Britain,

“The breed has much improved since Mr. Aiton described it,
and is short in the leg; the neck a little thicker at the shoulder,
but finely shaped towards the head; the horns smaller than those
of the Highlanders, but clear and smooth, pointing forwards, and
turning upwards, and tapering to a point. They are deep in the
carcass, but not round and ample, and especially not so in the
loins and haunches. Some, however, have suspected, and not
without reason, that an attention to the shape and beauty, and
an attempt to produce fat and sleeky cattle, which may be
admired at the show, has a tendency to improve what is only
their second point—their quality as grazing cattle—and that at
the hazard or the certainty of diminishing their value as milkers,

118 AMERICAN CATTLE.

“We agree with Mr. Aiton, that the excellency of a dairy
cow is estimated by the quantity and the quality of her milk.
The quantity yielded by the Ayrshire cow is, considering her size,
very great. Five gallons daily, for two or three months after
calving, may be considered as not more than an average quantity.
Three gallons daily will be given for the next three months, and
one gallon and a half during the succeeding four months. This
would amount to more than 850 gallons; but, allowing for some
unproductive cows, 600 gallons per year may be considered as
the average quantity obtained annually from each cow.

“The quality of the milk is estimated by the quantity of butter
or cheese that it will yield. Three gallons and a half of this milk
will yield about a pound and a half avoirdupois, of butter. An
Ayrshire cow may be reckoned to yield 257 English pounds of
butter per unnum, or about five pounds per week all the year
round, beside the value of the butter-milk and her calf.

“When the calculation is formed, according to the quantity of
cheese that is usually produced, the following will be the result :
—twenty-eight gallons of milk, with the cream, will yield 24
pounds of sweet-milk cheese, or 514 pounds avoirdupois per
annum, beside the whey and the calf.*

“This is certainly an extraordinary quantity of butter and
cheese, and fully establishes the reputation of the Ayrshire cow,
so far as the dairy is concerned.

“* A Scotch pint is nearly two English quarts. An Ayrshire pound consists of 24
ounces, and sixteen of these pounds, or 24 pounds avoirdupois, make a stone. Mr.
Fullarton, in his ‘ Statistical Account of Dulry,’ in this county, states that in 1794,
before the establishment of this improved Ayrshire cow, each cow would yield, on
the average, in the course of the season, 18 stones, or 288 lbs. of swect-milk cheese.”

“‘+In some experiments conducted at the Earl of Chesterfield’s dairy, at Bradley-
Hall farm, it appeared that, in the height of the season, the Holderness would
yield 7 gallons and a quart; the long-horn and the Alderney, 4 gallons 3 quarts ; and
the Devon, 4 gallons 1 pint per day ; and when this was made into butter, the result
was, from the Holderness, 38)¢ ounces ; from the Devon, 28 ounces ; and from the
Alderney, 25 ounces. The Ayrshire yields 5 gallons per day, and from that is pro-
duced 34 ounces of butter.”

THE AYRSHIRES. 119

“Mr. Aiton rates the profit of the Ayrshire cow at a high
value. He says: ‘To sum up all in one sentence, I now repeat
that hundreds and thousands of the best Scotch dairy cows, when
they are in their best condition and well fed, yield at the rate of
2000 Scotch pints of milk (1000 gallons) in one year; that, in
general, from 7g to 8 pints (334 to 4 gallons) of their milk will
yield a pound of butter, county weight (12 pounds avoirdupois) ;
that 55 pints (27/2 gallons) of their milk will produce one stone
and a half, imperial weight, of full milk-cheese.

“Mr. Rankine, the@ffuthor of an excellent report of a Kyle
farm, and some of whose observations, with which we have been
privately favored, we have embodied in our account of the Ayr-
shire cattle, very justly, we think, maintains that Mr. Aiton’s
statement is far too high, and his calculations not well founded.

“«T quote with confidence,’ Mr. Rankine proceeds, ‘the
answers to queries which I sent to two individuals. The first is
a man of superior intelligence and accuracy, and who has devoted
himself very much to dairy husbandry. He keeps between
twenty and thirty cows, and his stock has for years been the
handsomest I ever saw, and his farm being close to a small town,
he had every inducement to keep them in the highest condition
that is requisite for giving the largest produce in milk. Hestates
that, at the best of the season, the average milk from each is 9
Scots pints (414 gallons,) and in a year, 1300 Scots pints (650
gallons); that in the summer season, 64 pints (32 gallons) of
entire milk will make an Ayrshire stone (24 pounds) of cheese;
and 96 pints (48 gallons) of skimmed milk will produce the same
quantity; and that 180 pints (90 gallons) will make 24 pounds
of butter.

““Another farmer, in a different district of this county, and
who keeps a stock of between thirty and forty very superior cows,
and always in condition, states that the average produce of each is
1375 pints (687!¢ gallons). My belief, on the whole, is, that

120 AMERICAN CATTLE.

although there may be Ayrshire cows capable of giving 900 gal-
lons in the year, it would be difficult to bring half a score of them
together; and that in stocks of the greater number, most care-
fully selected, and liberally fed, from 650 to 700 gallons is the
very highest produce of each in the year.’

“Mr. Rankine concludes with giving his experience on his
own farm, the soil of which is of an inferior nature, and on
which his cows produced about 550 gallos per cow.

“We have entered at considerable length into this, because it
is of some importance to ascertain the real value and produce of
this celebrated Scottish breed of cattle, and also to correct an
error in an agricultural work, deservedly a standard one in Scot-
land, and which may otherwise be implicitly relied on.

“The fattening properties of the Ayrshire cattle we believe to
be a little exaggerated. They will feed kindly and profitably,
and their meat will be good. They will fatten on farms-and in
districts where others could not be made to thrive at all, except
partly or principally supported by artificial food. They unite,
perhaps, to a greater degree than any other breed, the supposed
incompatible properties of yielding a great deal of milk and
beef. It is, however, as Mr. Rankine well observes, on the
inferior soil and the moist climate of Ayrshire, and the west of
Scotland, that their superiority as milkers is most remarkable.
On their natural food, of poor quality, they give milk abundantly
and long, and often until within a few days of calving. In their
own country, a cow of a fleshy make, and which seldom proves
a good milker, may be easily raised from 560 to 700 pounds, and
bullocks of three years old are brought to weigh from 700 to 840
pounds weight. There is a lurking tendency to fatten about
them, which good pasture will bring to light; so that when the
Ayrshire cow is sent to England, she loses her superiority asa
milker, and begins to accumulate flesh. On this account it ts
that the English dealers who purchase the Ayrshire cows, generally

THE AYRSHIRES. 121

select the coarsest animals they can find, in order to avoid the con-
sequence of the change of climate and food, It is useless to
exaggerate the qualities of any cattle, and it cannot be denied,
that even in this tendency to fatten when their milk begins to
fail, or which often causes it to fail, the Ayrshires must yield to
their forefathers, the Highlanders, and also to their neighbors,
the Galloways, when put on a poor soil; and they will be left
considerably behind their short-horn sires, when transplanted to
luxuriant pasture. It will be long, perhaps, before they will be
favorites with the butchers, for the fifth quarter will not usually
weigh well in them. Their fat is mingled with the flesh, rather
than separated in the form of tallow; yet this would give a more
beautiful appearance to the meat, and should enhance its price to
the consumer.

“Two circumstances, however, may partially account for their
not being thought to succeed so well when grazed: they are
not able to travel so far on the same keeping, as the Highland
cattle can do; and, from their great value as milkers, they are
often kept until they are too old to fatten to advantage, or for
their beef to become of the best quality.

“The advantage of feeding well in winter, and sending a cow
to grass in good condition, is now generally understood; but the
defect in practice is, that what can be afforded to the cow in this
way, is given only while they are in milk, or when they calve.
The return is, indeed, rendered more immediate, but it would be
still more advantageous if a fair portion of the proper winter's
food were given to the dairy cows, after they were dry of milk.

“Mr. Aiton gives a satisfactory account of the rearing of dairy
stock. They are selected from parents of the best quality, and
few are brought up that are not of the fashionable color. Those
are preferred that are dropped about the end of March, or the
beginning of April, as they are ready for the early grass, and

attain some size before winter.
6

122 AMERICAN CATTLE.

“Calves reared for dairy stock are not allowed to suck their
dams, but are always fed by the hand from a dish. They are
generally fed on milk, only for the first four, five or six weeks,
and are then allowed from four to five quarts of new milk, twice
in the twenty-four hours. (Mr. Rankine says ‘from 10 to 12
quarts.’) Some never give them any other food when young,
except milk; and lessen the quantity when the calves begin to
eat grass or other food, which they will generally do at about
five weeks old; the milk is totally withdrawn about the seventh
or eighth week of the calf’s age. If, however, the calf is reared
in the winter, or early in the spring before the grass rises, it
must be longer supplied with milk, for it will not so soon learn
to eat hay or straw. Some mix meal with the milk after the
third or fourth week; others add new whey to the milk, which
has been first mixed with meal; and when the calf gets two
months old. they withdraw the milk, and feed it on whey and
porridge. Hay-tea, broths of peas, or of pea straw, linseed
beaten into powder, treacle, &c., have all been sometimes used
to advantage in feeding calves; but milk, when it can be spared,
is the most natural food.

“The dairy calves are generally fed on the best pasture during
the first summer, and have some preference over the other stock,
in food, during the next winter, or they are allowed to run loose
in a yard with a shed, and are supplied with green food in cribs.
When the green food is eaten, they get with straw as many
turnips as can be afforded them, and that is generally a very
small quantity. Mr. Rankine says that ‘there is no reason to
doubt that this mode of feeding during the first season, is prefer-
able to pasturing. Besides the excellent dung produced, the
animals arrive, under this treatment, at a much greater size.’
From that time, until they drop their first calf, they are generally
turned on inferior pasture, and are no better fed in winter than
any other species of stock. They are allowed what oat straw

THE AYRSHIRES. 123

they can eat during the night and morning, and, except in time
of snow, are turned out to the fields during the day time. The
greatest part of the young dazry stock are kept in byres, or in
sheds during winter, but some are laid out, and supported with
straw in the fields.”

After these prolonged and exhaustive draughts from Youatt,
and his authorities, which we consider mainly an argument in
favor of the Ayrshire—and have thought it a duty in a work of
this character, to give for the benefit of the great and increasing
dairy-interest of our country—-we have something to say on our
own account about them. And not in a partizan spirit, either,
but in that of a fair investigation of the breed and its merits.
And first, ag to their origin and history.

The Ayrshires first began to be imported into the United
States about the year 1831—thirty-six years ago. They were
somewhat different in appearance from the later importations,
being in color usually deep red, or brown, flecked with white, of
rather plain look, and having, mostly, black noses. In recent
importations, or those within the last fifteen years, many of them
have assumed more the “‘short-horn” colors, the red in them being
of a lighter shade, and less of it—white being the prevailing
color in many—and some of them a lively patched roan, with
yellow noses, and handsome, and more symmetrical forms, but
alike bearing the marks of good milkers, These remarks may
appear inconsequent now, but their bearing will be found in fur-
ther speaking of their history, and course of breeding.

In the array of fact, tradition, and inference relating to their
origin, as given by Youatt, a strange jumble is made of their
history, and still, most of the relations given by the authorities
may be admitted. The fact that the common Scotch, or Kyloe
cow, previous to the year 1724, was a creature of but ordinary
value for the dairy, is easily understood; and the ‘‘conjecture”
of Mr. Robertson, that the Earl of Marchmont, in some of the

124 AMERICAN CATTLE.

years between 1724 and 1740, brought “Holderness” cattle, or
“those derived from them,” on to his estates to improve the
dairy. qualities of his cows, is probable, as the old Holderness
cattle were extraordinary milkers, and had the colors described
in the early Ayrshires. It was on the Earl of Marchmont’s
estate that the improvement in the Ayrshires first began. Some
years afterwards, it appears that “Mr. Dunlop imported some
Dutch cattle” and crossed on the Ayrshires, or their immediate
progenitors. This “Dutch” importation we must be permitted
to doubt, as by a long standing British order in Council,
passed previous to, and continued many years after the sup-
posed Dutch improvement happened, the importation of foreign
cattle was prohibited. ‘‘Mr, Orr, about the year 1767, brought
to his estate near Kilmarnock, (im Ayrshire,) some fine milk
cows of a larger size than any which had been on his farm. It
was not, however, till about 1780, that this improved breed
might be said to be duly estimated, or generally established in
that part of Ayrshire.” In 1790, and in 1804, the Ayrshires
were further disseminated, and about the latter year, Mr. Aiton
takes them up. Youatt also says, “the breed has been much
improved since Mr, Aiton described it.” And now the grand
question arises: what bulls were used to make that improve-
ment? for it appears that up to Aiton’s time, the Ayrshires were
a composition of different breeds, based mainly on the Kyloe.
As Mr. Aiton is made the chief authority for this origin, and
improvement, we wish that gentleman had been more particular
in facts, and dates, for he leaves the matter altogether to infer-
ence, and guess work, as to how the improvements were effected;
and in that dilemma we venture a guess. It could be from no
other than a direct cross of small, compact short-horn bulls,
descended from the best milking cows in the north-eastern coun-
ties of England, on the cows descended from the ‘ Holderness”
bulls of Lord Marchmont, and their crosses from the ‘conjec-

THE AYRSHIRES. 125

tured” Dutch bulls, brought in by Mr. Dunlop. From no other
race of cattle, either Scotch, English, or Irish, could the ¢mproved
Ayrshires get their shape, color, and milking qualities combined—
color and shape resembling the short-horns more than any other,
and the milking quality also possessed by them in an eminent
degree. And although a persistence in such crosses has been kept
out of sight, or not acknowledged, the further improvement of
the Ayrshires shows still greater marks of a continued cross
from the same quarter.

The late Mr. Adam Fergusson, a distinguished statesman,
farmer, and stock breeder, of Upper Canada, a native, and fifty
years a resident, and connected with agricultural interests in the
Lowlands of Scotland, repeatedly informed us that the improve-
ment of the Ayrshires was effected by the use of short-horn
bulls, and the more intelligent of the Scottish agriculturists con-
sidered them as simply grade short-horns. The Ayrshires resem-
ble the short-horns more than they do any other cattle, and as
they do not claim orzgznality in breed, and have been made up
mainly within the last hundred years, there need be no hesitancy
in acknowledging both the facts and inferences concerning them.
That they are a good breed of cattle, useful, and eminently
qualified for the dairy, and capable of perpetuating among them-
selves their good qualities, are facts now well established, both
in Scotland and America; and thus we leave their ‘origin and
history.”

THE AYRSHIRES IN AMERICA.

Their thirty-six years’ trial here has been successful. They
are hardy, healthy, well fitted to our climate, and pastures, and
prove good milkers, both in the imported originals, and their
progeny. Their flow of milk is good in quantity, and fair in
quality; yet, we must be permitted to say, that in this country
they do not yield so much in quantity, as is alleged they have
produced in Scotland. The chief reason for this is obvious.

126 AMERICAN CATTLE.

Ayrshire has a moist climate—an almost continuous drizzle of
rains, or moisture pervading it—making fresh, green pastures; a
cooler and more equable temperature in summer, and warmer
in winter than ours, Our American climate is liable to extremes
of cold in winter, heat in summer, and protracted droughts, for
weeks, drying up our herbage. These differences alone account
for a diminished quantity in the yield of milk from the Scotch,
to the American Ayrshires. They have softer grasses for hay,
and plenty of root feeding in winter, which latter we have not.
This fact of a diminished yield in milk on this side of the
Atlantic, is acknowledged by those most conversant with them
in both countries.

In the year 1837, we visited the Ayrshire herd of the late
Mr. John P. Cushing, at Watertown, near Boston, Mass. They
were of the choicest quality, imported by himself, on an order
sent out to an experienced dealer in Ayrshire cattle, ‘‘ without
regard to price, so they were of the best.” Two or three of
the cows were “‘prize” milkers at home, and certificates, duly
verified, were sent with them, of the quantities of milk they had
made. They had then been a year or more at Mr. Cushing's
farm, and had the best of keep. We questioned the manager as
to the quantities of milk the cows gave since their arrival, com-
pared with the certificates. His answer was, “about one-third
less, on an average. The best prize cow gave 33 quarts per
day when at her maximum, in Ayrshire, and 22 quarts here,
and the others in about like proportion; but they are all good
milkers, and Mr. Cushing is well satisfied with them.” We
simply note the fact of the declension in milk of the Ayrshires
in this country, knowing the same to have occurred with cows
of other breeds from England.

AS A BEEF ANIMAL,

Youatt says little of the Ayrshires in this particular. We get
only this: ‘It will be long, perhaps, before they will be favorites

THE AYRSHIRES. 127

with the butchers, for the fifth quarter will not weigh well in
them. Their fat is mingled with the flesh, rather than separated
in the form of tallow; yet this would give a more beautiful
appearance to the meat, and should enhance its price to the con
sumer.”

We never saw an Ayrshire bullock, and can know little of
them as beef. We see no good reason, however, why they
should not make proper animals for slaughter, as their general
appearance indicates good feeding qualities. Hitherto, attention
has been drawn chiefly to their milk, and for that reason, proba-
bly, less attention has been given to their fattening properties.
That must remain a question for trial.

After all, we have little doubt that the Ayrshires owe their
chief qualities, both in milk, as well as in form and color, to their
short-horn progenitors, on one side. We have no wish to under-
rate them, and do not. But we have bred, and seen bred by
others, cows which, if declared to be Ayrshires, would pass
without suspicion, both in their looks, and milking properties, as
good specimens of the breed; and these were simply the produce
of good native milk cows, from compact, small, short-horn bulls,
of good milking ancestry. The cuts which we give are accurate
likenesses of a living bull and cow—both first prize animals—
descended from a late importation from Ayrshire, which were
said to be as good as existed in Scotland. A single glance will
detect their resemblance to the small, compact short-horns, which
we occasionally meet where they are kept more for their milk
than for “prize” animals at the exhibitions.

CHAPTER XIII.

THE ALDERNEY—JERSEY—GUERNSEY—OR CHANNEL
ISLAND CATTLE,

We regret that Youatt—so elaborate with some other breeds—
has devoted less than two pages of text to this singular, unique,
and truly valuable race. And from other English authorities
we obtain but sketches in various unconnected accounts. Youatt
calls them—to England—a “foreign breed.” They are s0,
being originally from Normandy, a Province in the north-western
part of France, but they were long ago transplanted, and became
the peculiar race belonging to the “British Channel Islands” of
Jersey, Guernsey, and Alderney, lying off the coast of Nor-
mandy.

‘We glean some partial descriptions of them from foreign pub-
lications; but as we have them here, probably in as high qualities
of breeding and excellence as in their native Islands, we describe
them as we have seen. Beginning with the head—the most
characteristic feature—the muzzle is fine, the nose either dark
brown or black, and occasionally a yellowish shade, with a
peculiar mealy, light-colored hair, running up the face into a
smoky hue, when it gradully takes the general color of the
body; the face is slightly dishing, clean of flesh, mild and
gentle in expression; the eye clear and full, and encircled with a
distinct ring of the color of the nose; the forehead bold; the
horn short, curving inward, and waxy in color, with black tips;

THE ALDERNEYS. 129

the ear sizable, thin, and quick in movement. The whole head
is original, and blood-like in appearance—more so, than in almost
any other of the cattle race—reminding one strongly of the head
of our American Elk, The neck is somewhat depressed—would
be called ‘“‘ewe-necked,” by some—but clean in the throat, with
moderate, or little dewlap; the shoulders are wide and some-
what ragged, with prominent points, running down to a delicate
arm, and slender legs beneath; the fore-quarters stand rather
close together, with a thinnish, yet well developed brisket
between; the ribs are flat, yet giving sufficient play for good
lungs; the back depressed, and somewhat hollow; the belly
deep and large; the hips tolerably wide; the rump and tail high;
the loin and quarter medium in length; the thigh thin and deep;
the twist wide, to accommodate a clean, good sized udder; the
flanks medium; the hocks, or gambrel joints crooked; the hind
legs small; the udder capacious, square, set well forward, and
covered with soft, silky hair; the teats fine, standing well apart,
and nicely tapering; the milk veins prominent. On the whole
she is a homely, blood-like, gentle, useful little housekeeping
body, with a most kindly temper, loving to be petted, and, like
the “pony,” with the children, readily becomes a great favorite
with those who have her about them, either in pasture, paddock,
or stable. The colors are usually light red, or fawn, occasion-
ally smoky grey, and sometimes black, mixed or plashed more or
less with white. Roan colors, and a more rounded form, are
now and then seen among them, but we do not like them, (as
they savor of a short-horn cross, which they should not have,)
as anything but their own blood and figure, and that of the
ancient stock, deteriorates them—as Alderneys. The Guernsey
cows are usually somewhat larger and coarser than the Jerseys,
and Alderneys, showing more the rotundity and symmetry
approaching the short-horns, So we have sometimes scen

them.
6*

130 AMERICAN CATTLE.

Our portraits of the sexes, taken from life, give a correct
representation of the true Alderney. They are excellent

specimens.

Plate 17. Alderney Cow.

She is simply a milking cow, and for nothing else should the
race ever be bred. The bulls may be used in crossing on our
common cows, to give the Alderney quality and color of milk in
the heifers thus descended from them; but by no infusion of any
other blood, can the Alderney cow be improved in the rich,
yellow qualities for which her milk is esteemed. Along the
coast of Hampshire, in Engtand, she is frequently kept and bred,
and many of them are scattered over other counties, but chiefly
in individual, or small numbers for family use, to yield the milk
and butter so highly prized by nice housekeepers.

The distinguishing quality for which the Alderney is prized, is
the marked richness, and deep yellow color of her milk; yet it
is moderate in quantity—eight to twelve quarts a day being a
good yield in the height of her season—but that wonderfully
rich in cream and butter. A gentleman in New England, who
had for many years kept quite a herd of them on his farm for

THE ALDERNEYS. 131

dairy purposes, a few years since told us that he sent much of
his butter to private families in Boston, where he obtained about
double the price of good common butter, and that one-half or
even less of Alderney milk, mixed with that of the common cow,
gave ita color nearly equal to that of the pure breed. We have
had like accounts from others who kept them. é

Alderneys were occasionally imported into America as early
as fifty years ago, and in considerable numbers within the last
twenty years. The late Mr. John A. Taintor, of Hartford,
Conn., was probably the largest importer, having brought in a
good many about the year 1850, and later, from which he bred
and sold many choice cows and bulls. Other importations have
been made into New York, by the late Mr. Roswell L. Colt, of
Paterson, New Jersey, and by others into Boston, Mass., Con-
necticut, and Philadelphia. They are now considerably kept in
various parts of the New England States, New York, New
Jersey, Pennsylvania, Maryland, and a few of the States further
south, and west. They are favorites where well known, are
increasing in numbers, and bear good prices—from $150 to $300
each, for cows, depending on appearance and quality. Natives
of a milder climate than ours, they are more delicate in constitu-
tion, and require good shelter and food. They will not rough it
so well as our common cows, or some of the English breeds; but
they well repay all the care given them, and should not be neg-
lected. John Lawrence, an English writer, quoted by Youatt,
gives an account of an Alderney cow, which made nineteen
pounds of butter each week, for three successive weeks, ‘‘and
the fact was so extraordinary, as to be thought worthy of a
memorandum in the parish books.” Extraordinary, most truly,
for a cow of any breed.

There is no necessity for telling a story of large quantities of
either milk or butter being produced by an Alderney. They are
not made for great yields of anything.

132 AMERICAN CATTLE.

Our portrait of the bull much resembles that of the cow, but
showing an arched neck, and the more masculine appearance
common to his sex.

a

SS

Plate 18. Alderney|B: L

The chief foreign writer on Alderney cattle, is Mr. Le Couteur,
a native, and, if living, a resident on one of the Channel Islands.
They are the cattle of those Isiands; kept and bred with scrupu-
lous care to their purity of blood, and the preservation of their
distinctive qualities. The people of the Islands have laws regu-
lating the introduction of foreign cattle among them, and the
exportation of their natives abroad. It is estimated that upwards
of four thousand cattle of the pure breed are annually exported
from the Channel Islands.

Their mode of keeping them is quite systematic, and their feed
somewhat peculiar. Parsnips, of which the Islands yield great
quantities, are much fed to them in winter and spring, as they
are thought to promote, in a high degree, their flow of milk and

THE ALDERNEYS. 133

its richness. The general facts detailed by Mr. Le Couteur,
however, are much as we have related. Their calves are reared
in the ordinary way, sucking the cow but a short time, and fed
on milk diluted with meal and water, or whey, yet kept with
care, and a good supply of food, until fitted for grass. The
heifers usually bring their first calves at two and a half to three
years old. In short, the Alderneys are calculated altogether for
the paal,
AS A WORKING OX, OR BEEF ANIMAL,

We leave them out of the question. They are little fitted for
either, compared with the best of English breeds, or even our
good native cattle. Indeed, they make no special claims for
those purposes, although used to some extent for both in their
native lands, Here, we do not think of them in these connec-
tions. That the cow, out of milk, will fatten to a reasonable
carcass, or the steer, if made so, will feed fairly, and produce a
tolerable quality of beef, we have no doubt; but as that is not
the purpose for which they are sought, or reared, we dismiss
them as not particularly valuable in either item of labor or food.

CHAPTER XIV.
THE SHORT-HORNS.

WE now approach a race of cattle, which, within the present
century, have received more of public attention, and acquired a
wider popularity, both in England and America, than perhaps
all the other races put together. It is due to this attention and
popularity, that we give all the information regarding them (as,
indeed, we have with the others,) which our reading and obser-
vation will admit. Their history has been involved more or
less in doubt and controversy, and from a study of some years
of all the various authorities regarding them, unbiased by either
partiality or prejudice, we shall strive to draw truthful conclu-
sions, and place them in such light that all may understand
both their early and present conditions.

English agricultural history, (for the Short-Horns, in their
present appearance, were known only in England,) previous to
dates down towards early in the last century—say one hundred
and forty years ago—is silent respecting them. The farming
interests of Britain had gradually awaked to the improvement
of their condition, through the wants of a growing commerce
and population. The necessity for increasing the products and
revenues of the land, and the consequent stocking them with
better breeds of neat cattle than had previously occupied them,
had become imperative. Jt was in the latter years of the last
century, that the agricultural writers of the day began to give to
the public some notion of the existence and value of this now
celebrated race. Among these writers were Culley, Marshall,
Bailey, and Lawrence, who wrote upon short-horn cattle in

THE SHORT-HORNS. 135

those years, and Berry, Youatt, Martin, Bates, and some others,
in a brief way, in the present. We shall use all these author-
ities, without particular, or but partial mention of either, in
relating their history and progress down to the present day.
We must acknowledge, also, many facts derived from American
writers and breeders of the race, whose information is of particu-
lar value, touching their recent history, or breeding, which will
be duly acknowledged; and wherever pretended history, either
English or American, has been found in error, we shall strive to
correct it. »

For a proper understanding of the matter, here at the thresh-
old, we may as well assert (better here than elsewhere, ) that the
prevailing impressions of the history of the improved short-
horns, (as they are called,) to some extent in England, and
almost altogether in America, is a false one. With a charge of
that character, an explanation is necessary.

Youatt, already frequently mentioned, is given as the principal
and most important English authority on “British” cattle. He
compiled his work, as we have before stated, at the request of,
and published it under the superintendence of, the ‘Society for
the Difusion of Useful Knowledge,” a body then existing, and
whose press was in London. He was competent to the task,
and the chief parts of his work have been admitted to be correct.
The various breeds of “ British cattle” received a due share of
his attention. With well-established authorities for his accounts
of most of the breeds which he noticed, he left the short-horns
for the last; and with a strange infatuation, when he came to
them—the most important in value of any other—instead of
doing the work himself, he farmed it out, with the exception
only of a few running notes of his own, to one who had been a
breeder of them for a few years only, the “Rev. Henry Berry.”
A brief account of Mr. Berry, and his short-horn experience,
must be given,

136 AMERICAN CATTLE.

Tt appears that a few years previous to 1824, he commenced
breeding, his stock being derived principally from the herd of
Mr. Jonas Whittaker, a cotton manufacturer, near Otley, in
Yorkshire. About that time a controversy had arisen as to the
comparative merits of the short-horn and Hereford breeds of
cattle, as a grazing and fattening animal, between their respective
advocates, and Berry, as the champion of the short-horns, wrote
a pamphlet on the subject, purporting to give a history of the
“Improved Short-horns, derived from authentic sources; to which
is added an enquiry as to their vaiue for genezal purposes, placed
in competition with the improved Herefords.” This pamphlet
bears an imprint of the year 1824. In the year 1830, he
printed a “second edition” of the same work. With this con-
troversy, or the comparative merits of the two breeds, we have
nothing to do, as it does not appertain to our present subject.
His facts respecting the. short-horns, and their history, so far as
derived from others, we let stand, and do not particularly dispute,
as such facts have been equally accessible to us, as to him, and
we are content to let them remain as authority. In this
pamphlet he ascribes the chief merit, as the ‘‘improver” of the
short-horns, to Charles Colling, who commenced breeding them
about the year 1780. The only other breeder he prominently
mentions, is Mr. Whittaker, of whom he (Berry) purchased
his own cattle.

But when, in 1834, Berry produced his “history” for Youatt,
it was quite another affair. It is said that, in the meantime,
between the “pamphlet,” and the “history” for Youatt, he had
ceased his relations with Whittaker, and also obtained some of
the “alloy” stock descended from one of Colling’s experimental
crosses, (which will be hereafter noticed,) and in his own hands,
he had an object in writing them into credit, which explains this
second history. The account in Youatt is much unlike the
history in the pamphlet in other particulars, some being added

THE SHORT-HORNS. 137

and others left out. He retains Colling’s name in Youatt, but
omits Whittaker’s altogether, and introduces facts in the course
of Colling’s breeding, which he omitted in the pamphlet.

The main point of falsity, however, (left out in the pamphlet
and put into Youatt,) which we propose to detect, as the source
of all the mischief about the ¢mprovement of the short-horns by
Colling, is this: While Colling was successfully breeding short-
horns from the best blood he had obtained of older and
cotemporary breeders around him, a neighbor, “Col. O’Calla-
ghan,” bought a couple of Galloway heifers, and brought ‘them
home to his farm. He arranged with Colling to put them to his
short-horn bull “Bolingbroke;” if the calves were heifers, he
(O'Callaghan) was to retain them; if bulls, Colling was to have
them. One of the heifers—a red one—dropped a bull calf, a
half-bred short-horn, of course, which, by the arrangement,
belonged to Colling. This bull calf being a good one—as a
mongrel—Colling brought him up to a yearling. He had a
short-horn cow, Joanna, quite old, and not having bred a calf
for two years, he put her to this yearling cross-bred calf, “Son
of Bolingbroke.” She became pregnant, and in due course, in
the year 1794, dropped a Lull calf—three-fourths short-horn and
one-fourth Galloway—a grandson of Bolingbroke. He proved
a likely calf, also, and Colling kept him, as he had kept his sire,
until he became a yearling. He had a very fine, aged cow,
“Phoenix,” from which had sprung some of his best stock. She
had produced a thorough bred short-horn calf in 1793 Although
afterwards put to some of Colling’s thorough bred bulls, she
continued barren, and in the winter of 1795-6, was put into the
straw yard, and the young“ Grandson of Bolingbroke,” then a
yearling, turned in with her. To him, Phenix became pregnant.
Colling then disposed of this “Grandson of Bolingbroke.” In
the autumn of 1796, Phenix "produced a heifer calf, seven-
eighths short-horn and one-eighth Galloway blood. Being a

138 AMERICAN CATTLE,

good one, Colling called her “Lady,” and raised her. When
matured, he put this heifer “Lady” successively to his best
bulls, and reared several calves from her. Her first calf was a
bull, which he called “Washington,” and Colling bred him to
two or three of his cows, but nothing came from him of any
particular value. He also bred her daughters to his good bulls,
but never bred one of the bull calves, of either Lady or her
heifer descendants, except the bull Washington, to any thorough
bred cows in his herd; nor is it known that he ever s6ld one of
them, as a thorough bred. He kept this “Lady” family separate,
and by way of distinction from his thorough-breds, called them
the “Alloy.” They were good feeders, had good carcasses,
and made a good appearance, but they were no milkers. At
Colling’s great sale of his short-horns, in the year 1810, when
he quit breeding, this “Lady” family were catalogued with his
others, and sold, with their full pedigrees distinctly given, so
there need be no deception as to their breeding. Of this “family”
there were quite a number, and being in fine condition, and cattle
of all kinds in demand, they brought good prices, but not near
so much, individually, as the cattle of some of his other families.
These “alloy” were bought by the young, or new short-horn
breeders, and not by the older veteran breeders who attended
the sale. Thus “Lady” had one-eighth Galloway blood, her
daughters one-sixteenth, their descendants less, and so on.

Now, Berry works up the story, and the prices the ‘alloy’
sold for, in his own way, leaving the impression that they were
the favorite cattle at the sale, and stamps this Galloway cross as
the root, foundation, and origin of the ‘‘zmproved” short-horns!

In giving an account of Colling’s sale, and the prices the cattle
brought, we let Berry tell his own story: “It will probably be
admitted that the prejudice against the cross (alluding to the
“alloy”) was at the highest at the time of Mr. Charles Col-
ling’s sale. The blood had then been little, if at all, introduced

THE SHORT-HORNS. 139

to other stocks, and it was the interest, whatever might be
the inclination of the many breeders who had it not, to assume
high ground for the pure blood, and to depreciate the alloy.
Under these circumstances, what said public opinion, unequivo-
vally certified by the stroke of the auctioneer’s hammer?” And
with this flourish of trumpet, he then proceeds (in Youatt,) to
give an illustrated portrait of one of his own cows, a descendant
of this celebrated “Lady!” Youatt, in a quiet foot-note to
Berry’s account, rather rebukingly says: ‘‘As the grandson of
Bolingbroke is not known to have been the sire of any other
remarkably good animal, it is most probable that the unquestion-
able merit of Lady and her descendants, is to be attributed more
to her dam than to her sire.” This must be so, as ‘‘ Phoenix,”
the dam of Lady, was one of the best cows of her day, and the
dam of ‘“Favorite,”—(252) Coates’ Herd Book—perhaps the
very best bull of his time. He was the sire of Comet, who
brought at the sale, the unprecedented sum of 1,000 guineas—
$5,000. (Cattle of all kinds were enormously high at that time
in England,—war times—and at this sale of Colling’s, the short-
horns sold at higher rates than ever known before or since, until
Lord Ducie’s sale in 1853.) The names and pedigrees of those
bulls, O’Callaghan’s “Son of Bolingbroke,” and ‘‘Grandson of
Bolingbroke,” will be found in Coates’ English Herd Book,
Vol. 1.

Now, this is the falsehood, plausibly told by Berry in Youatt’s
aistory, and which has since been adopted as authority, both in
England and America, and drawn upon by many subsequent
writers in both countries, who did not know any better—and
‘eported a thousand times, until half the world believe it—that
nakes the “improved” modern race of short-horns originate
yom a bull of the “old Teeswater stock,” and a “Galloway
sow!’ when in truth, scarcely a particle of Galloway blood runs

140 AMERICAN CATTLE.

in the veins of one in a hundred of the approved short-horns of
the present day, in either country.

We have made rather a long story in showing up this decep-
tion; but the truth of short-horn history has demanded it; and
if we shall have succeeded in putting this matter right, before
the large interest concerned in pure short-horn breeding, our
object will be accomplished. From the late Mr. Thomas Bates,
a distinguished short-horn breeder, of Kirkleavington, Durham,
Eng., a cotemporary of Charles Colling, and other corroborating
testimony, the above account is given.

Having disposed of this historical swindle, we proceed to give,
from the best authorities at command, a correct account of the
origin, rise, progress, and present condition of this breed of
cattle.

HISTORY OF THE SHORT-HORNS,

For some centuries anterior to the conquest of England by
the First William, (of Normandy,) the north-eastern counties of
England, Northumberland, Durham and York, (then called
Northumbria,) had been possessed, with occasional interruptions,
by the Danes, and other Scandinavians of North-western Europe.
They were a warlike people, not only conquering, by their bold
raids, the countries along the continental coast to the south of
them, even into Holland, but pirates and “sea kings” as well,
carrying their devastations across the water into Northumbria,
and some adjoining parts of Britain. While they held the fron-
tier coast of England, they established trade in many articles of
merchandise and agricultural products, and shipped them to and
from both sides of the ocean channel. Among these were cattle
in considerable numbers, Southern Denmark, Jutland, Holstein,
and Utrecht, long held by the Danes, possessed a breed of cattle
—short-horns essentially—having their general appearance, and
peculiar colors, but coarse in form and flesh, yielding largely of
milk. It is supposed by the majority of the earlier English

THE SHORT-HORNS, 141

writers on agriculture and cattle, who paid particular attention
to these subjects, that it was from these foreign cattle, imported
at that early day from the neighboring continent, that the present
race of short-horns are descended, and that for some centuries
they inhabited that part of England only. The earliest accounts
we have seen, first found them there. Holderness, a district of
Yorkshire, was said to number these cattle in considerable herds.
They possessed a great aptitude to fatten, in addition to their
milking qualities, yet their flesh was coarse, accompanied by a
large amount of offal. That they possessed valuable character-
istics in their high and broad carcasses, and contained within
themselves the element of refinement, when brought within the
conditions of shelter, good fare, and painstaking, we may well
conjecture. The people of those days were rude and unculti-
vated, and the cattle must have been rude also. Oftentimes
pinched with poverty and scant fare, subject to the storms and
blasts of an inclement winter climate, unsheltered, probably, in
all seasons, except as the woods or hollows of the land could
protect them, the worst points of their anatomy took precedence
in looks, and they were but a sorry spectacle to the eye of an
accurate judge, or breeder.

Following down to near the middle of the last century, we
find that some of the authors named speak of these cattle, on
the banks of the river Tees, (a stream dividing the counties of
York and Durham,) existing in a high degree of improvement,
and superior to almost any others which they had seen. As we
have before remarked, it is not surprising that they were found
in these counties only, as every district in England had its own
local breeds to which their people were partial, and cattle were
not interchanged as now, except for the purposes of feeding, and
going to London, or other large sea coast markets, for consump-
tion. No doubt, in the agricultural progress of the country,
these cattle had received considerable attention, and were much
improved in their forms, flesh, and general appearance by their

142 AMFRICAN CATTLE.

breeders, until they arrived at a considerable degree of perfec-
tion. Here, then, we find them existing in several excellent
herds, and bred with much care. Some pedigrees can be traced,
more or less distinctly, back to the year 1740, or even earlier.
The late Mr. Bates, in one of his accounts of these cattle, says, in
1784 the estates of the Earl of Northumberland had fine short-
horns upon them, for two hundred years previous to that time.

Let us see: Bailey, in his survey of Durham, written in the
year 1808, says that “Seventy years since (1738,) the colors of
the cattle of Mr. Milbank and Mr. Croft, were red and white,
and white, with a little red about the neck, or roan,” as related
to him by old men who knew them at the time. Culley also
states the same fact. Milbank and Croft were both noted cattle
breeders of that day, and into their herds many modern cattle
trace their pedigrees. The Duke of Northumberland had good
short-horns on his estate at Stanwick, in that county. The
Aislabees, of Studley Park, and Sir William St. Quintin, of
Scampston, also kept excellent short-horns; and the Stephen-
sons, Maynards, Wetherells, and many others, too numerous to
mention, were breeders, As a sample of what these early short-
horns could do in the way of flesh, Mr. A. B. Allen mentions,
in the American Agriculturist, Vol, 1, p. 162, that in 1740, Mr.
Milbank, of Barningham,—for it is on record there—fed an ox
five years old, which dressed 2,100 pounds in the four quarters,
and had, besides, 224 pounds rough tallow; and a cow of the
same stock, which weighed 1,540 pounds, equal to almost any-
thing of the present day. Had we space, we could record the
weight of many other short-horns in the last century, which
approached these in excellence.

As the merits of these cattle became more known, they
rapidly increased among the local breeders and farmers of those
counties, but they did not obtain anything like a general reputa-
tion over the country, until Charles and Robert Colling came on

THE SHORT-HORNS. 143

to the stage and commenced breeding them. They were young
farmers, brothers, and their father had been a short-horn breeder
before them. They established themselves as farmers and cattle-
breeders about the year 1780, each having separate herds, but
working more or less together, and interchanging the use of
their bulls. Charles the younger, was the more enterprising,
but not a better breeder than his brother. With great sagacity
and good judgment, they picked up some of the best cows and
bulls from the herds of the older breeders around them, and for
many years bred them with success and profit. They early
possessed themselves of a bull, afterwards called ‘‘ Hubback,”
claimed, by some, to be the great progenitor of the improved
short-horns. He proved a most excellent stock-getter while in
the hands of the Collings, as well as before they obtained him,
and after he left them—perhaps one of the most valuable of his
race. He was a pure short-horn, as his pedigree in the first
volume of Coates’ Herd Book attests, although Berry, in his
Youatt history, attempts, for purposes of his own, to throw a
cloud upon his lineage.

The possession of ‘Hubback” proved fortunate for the
Collings, as some of their best cattle traced into his blood, which
was more or less participated in by the breeders around them.
The blood of this bull ‘became so famous, indeed, that any good
and well bred beast which could trace its pedigree to him, was
counted of rare value.

We have said that Charles Colling was a sagacious man, in
his ine. He knew, as well as the breeders around him, that the
short-horns were a superior race of cattle, but their reputation,
as yet, was a local one, and he determined to make them known
in other counties of England, where they were strangers. For
this object, Colling took a bull calf got by “Favorite,” before
mentioned, made him a stzer, and fed him to a bullock, for the
purpose of exhibiting him through the country. Berry says,
“the ox was the produce of a common cow,” but, as he gives

144 AMERICAN CATTLE.

no proof, it may be doubted,—unless the “common” cows of
the neighborhood were all short-horns,—as his portrait shows
the full points, ripeness and refinement of a therough bred,

Colling kept the steer till five years old, and called him the
“Durham Ox.” In February, 1801, he sold him to a Mr,
Bulmer, t@be taken around the country for exhibition. At that
time, his live weight was 3,024 pounds—his weight of beef, hide
and tallow, if dressed, was computed to be 2,352 pounds; and
this extraordinary weight did not proceed so much from his
great size as from the exceeding ripeness of his points. Mr,
Bulmer procured a carriage for his conveyance, and traveled
with him only five weeks, when he sold him to Mr. John Day,
of Rotherham, in May, 1801, for £250, ($1,250.) Mr. Day
traveled with him nearly six years, through most of the counties
of England and Scotland, when, in February, 1807, he dislocated
a hip bone, and had to be slaughtered. Although he had lost
much flesh, not being killed until April, his carcass weighed as
follows:

Four quarters, . é . 2,322 lbs,
Tallow, . : 3 . 156 lbs.
Hide, . ‘ : ‘ ‘ 142 lbs.—2,620 lbs.

He was, at his death, eleven years old, and Mr. Day could at
one time on his travels have taken £2,000 ($10,000) for him,
so much was the ox admired.

Colling afterwards fed a thorough bred heifer, also got by
“Favorite,” and sent her out for exhibition. She was called
“The White Heifer that traveled,” and, as her portrait (Fron-
tispiece to Vol. 5, American Short-horn Herd Book, ) represents,
a creature of wonderful ripeness of points. Her profitable
weight, when slaughtered, was estimated at 1,820 pounds, and
her live weight at 2,300 pounds.

The exhibition of these wonderful cattle, aroused public atten-
tion to their merits, and raised Charles Colling, as their breeder,

THE SHORT-HORNS. 145

to a high reputation, and, in the demand created for his stock,
soon secured him a fortune. Meantime other breeders were not
idle. The Cdllings, as before said, first got their best early stock
from the older breeders around them, and while those older
breeders kept on improving their herds to a quality perhaps
equal to the Collings, the travels of the “ox” and “heifer,”
known to be bred by him, had achieved a high reputation for
Charles, and stamped him, in'the minds of ,many, as the real
,‘‘improver” of the race. There was, by the way, no Galloway,
or “alloy” blood, in these traveled animals, nor did any breeder
ever boast of having it, but whenever they did have it, bred zt
out by the use of thorough bred bulls, as fast as possible. To
show the style of the old short-horns in Colling’s time, we give
a portrait of a cow, copied from the first volume of Coates’
Herd Book. She is only in moderate condition, but shows the
strong and well-defined marks of an excellent animal.

146 AMERICAN CATTLE.

We might follow this subject to a much greater length, in
discussing the further progress of the English short-horns down
toa late day; but it would be of little interest to any but the
breeders of pure short-horn blood, and as the subject is thoroughly
canvassed in the several volumes of the American Short-horn
Herd Book, to which they have access, a further pursuit of it is
omitted. Suffice it to say, that the short-horns now stand in the
front rank of all the bovine races in Great Britain, and on some
portions of the continent adjacent, and in the Australian and
Canadian Colonies, where the soil and climate is adapted to their
support. All the breeds of English, Welsh, Scotch and Irish
cattle are more or less crossed by them, and although many of
these other breeds still hold a high reputation in their purity of
blood and their several excellent qualities, the short-horns, in
their purity, and much more in their crosses with other breeds,
are continually gaining foothold and reputation. They are the
heaviest beef cattle driven to the London markets, and are
claimed to be ripe at an earlier age than others; while for dairy
cows, as milkers, when bred for that purpose, they excel. These
assertions may be taken with allowance, but their still advancing
popularity must be supposed to add somewhat of proof to their
general excellence.

THE SHORT-HORNS IN AMERICA.

It has been difficult to collect every account of the earlier
introduction of short-horns into the United States. Such as we
have been able to obtain we shall relate.

Soon after the termination of the Revolutionary war with
England, a few cattle, supposed to be pure short-horns, were
brought into Virginia by a Mr. Miller. These were said to be
well fleshed animals, and the cows remarkable for milk, giving
as high as thirty-two quarts ina day. Some of the produce of
these cattle, as early as 1797, were taken into Kentucky by a
Mr. Patton, where, as little was known of “breeds,” they were

THE SHORT-HORNS, 147

called, after the gentleman who brought them, the ‘Patton
stock. They were well cared for, and made a decided improve-
ment in the cattle of the “Blue grass country,” where they were
first introduced. Some of this early Virginia stock also went
out to the “south branch of the Potomac,” in that State, a fine
grazing country, which, fifty years ago, was famous for its good
cattle.

In the year 1796, it is said that an Englishman, named Heaton,
Srought two or three short-horn cattle from the north of England
toNew York. They were taken to Westchester county, near by,
and bred, but no results, in pure blood, have been traced to them.

In 1815-16, a Mr. Cox, an Englishman, imported a bull and
two heifers into Rensselaer county, N. Y. These were followed,
in 1822, by two bulls, imported by another Englishman named
Wayne. Descendants from this Cox stock. were said to be bred
pure, and afterwards crossed by Mr. Wayne’s bulls. The stock
now exists in considerable numbers and of good quality, in that
and adjoining counties.

In 1817, Col. Lewis Sanders, of Lexington, Ky., made an
importation of three bulls and three heifers from England.
They were of good quality and blood, and laid the foundation
of many excellent herds in that State.

In 1818, Mr. Cornelius Cooledge, of Boston, Mass., imported
a yearling heifer—‘ Flora”—and a bull— Cicero” —into that
city, from the herd of Mr. Mason, of Chilton, in the county
of Durham, England. These were carefully bred, and many of
their descendants are now scattered throughout several States.

About the same year, Mr. Samuel Williams, then a merchant
in London, but a native of Massachusetts, sent out a bull—
“Young Denton”—and some cows, bred by Mr. Wetherell, a
noted short-horn breeder. The bull was much used to cows of
the same and later importations, and their descendants are still
numerous among well bred short-horns of the present day,

148 AMERICAN CATTLE.

The same year, Mr. Gorham Parsons, of Brighton, Mass.,
imported a short-horn bull— Fortunatus”—bred by Geo. Faulk-
ner, of North Allerton, Yorkshire, England. He was used con-
siderably on the native cows of his State, but we have never
traced any thorough bred pedigrees to him.

In 1820, Mr. Theodore Lyman, of Boston, Mass., imported a
bull, which he sold to Israel Thorndike, of that city, and he sent
him to his farm in Maine. Of his produce we hear nothing.

About the year 1820, and during a few years succeeding;
several spirited gentlemen of Boston, and its neighborhood,
imported a number of cows and bulls from some of the best
herds in England. They were Messrs. Derby, Williams, Lee,
Prince, Monson, and perhaps others. These were all fine cattle,
and of approved blood in the English short-horn districts.
Their descendants are still numerous in New England, and some
other States.

About the year 1823, the late Admiral Sir Isaac Coffin, ot
the British navy, a native of Massachusetts, sent out a cow—
“ Annabella”—and a bull— Admiral "—as a gift to the Massa-
chusetts Agricultural Society. They were good animals, and
bred with the other Massachusetts importations.

Shortly previous to 1821, the late John S. Skinner, of Balti-
more, Md., imported for Governor Lloyd, of that State, a bull
—‘‘Champion”—and two heifers—‘ White Rose” and “Shep-
herdess”—from the herd of Mr. Champion, a noted English
breeder. From these, several good animals descended, some of
which are now known.

In 1823, Mr. Skinner also imported for the late Gen. Stephen
Van Rensselaer, of Albany, N. Y., a buli—“ Washington”—
and two heifers—“Conqnest” and ‘‘Pansey "—from the same
herd of Mr. Champion. Conquest did not breed; Pansey was
a successful breeder, and many of her descendants are now
scattered over the country.

THE SHORT-HORNS. 149

During the years 1822 to 1830, the late Mr. Charles Henry
Hall, of New York, imported several short-horn bulls and cows,
from some of the best English herds. Several of these he sold
to persons in the neighborhood of that city, soon after they
arrived, and others he sent to his farm in Rensselaer county, near
Albany, and there bred them. Their descendants are now scat-
tered through several good herds.

In 1824, the late Col. John Hare Powell, of Philadelphia,
Pa., commenced importations, and for several years continued
them with much spirit and judgment. THis selections were
principally from the herd of Jonas Whitaker, of Otley, in
Yorkshire, England. He bred them assiduously at his fine
estate at Powelton, near the city, and sold many to neighboring
breeders, and to go into Ohio, and Kentucky, where many of
their descendants still remain.

About the year 1828, Mr. Francis Rotch, then of New
Bedford, Mass., selected from the herd of Mr. Whitaker, and
sent to Mr. Benj. Rodman, of New Bedford, a bull and three
heifers. They were afterwards sold to other breeders, and their
descendants are now found in several excellent herds.

In the year 1833, the late Mr. Walter Dun, near Lexington,
Ky., imported a bull and several valuable cows from choice
herds in Yorkshire, England. He bred them with much care,
and their descendants are now found in many good western herds.

But the first enterprise in importing short-horns upon a grand
scale, was commenced in 1834, by an association of cattle
breeders of the Scioto Valley, and its adjoining counties, in
Ohio. They formed a company, with an adéquate capital, and
sent out an agent, who purchased the best cattle to be found,
without regard to price, and brought out nineteen animals in one
ship, landed them at Philadelphia, and drove them to Ohio.
Further importations wero made by the same company, in the
years 1835 and 1836. The cattle were kept and bred together

150 AMERICAN CATTLE.

in one locality, for upwards of two years, and then sold by
auction. They brought large prices—$500 to $2,500 each—
and were distributed chiefly among the stockholders, who were
among the most extensive cattle breeders and graziers of the
famous Scioto Valley.

In 1837-8-9, importations were made into Kentucky, by
Messrs. James Shelby and Henry Clay, Jr., and some other
parties, of several well-selected short-horns, some of which were
kept and bred by the importers, and the others sold in their
vicinity.

In 1837-8-9, Mr. Whitaker, above mentioned, sent out to
Philadelphia, on his own account, upwards of a hundred short-
horns, from his own and other herds, and put them on Col.
Powell’s farm, where he sold them at auction. They were pur-
chased at good prices, mostly by breeders from Pennsylvania,
Ohio, and Kentucky, and distributed widely through those States.

From 1835 up to 1843, several importations of fine stock
were made by Mr. Weddle, an English emigrant, to Rochester,
N. Y., and by American gentlemen, among whom were Messrs.
E. P. Prentice, of Albany, N. Y., Mr, Jas. Lenox, and Mr. J.
F. Sheaffe, of New York city, Messrs. Le Roy and Newbould,
of Livingston county, the late Peter A. Remsen, of Genesee
county, N. Y., and Mr. Whitney, of New Haven, Ct. Mr.
Gibbons, of New Jersey, and some others, not now recollected,
—all valuable animals. They were bred for some years by their
owners, with much care. Mr. Prentice, for several years, had a
large and excellent herd on his home farm. After some years,
all these herds were sold and widely distributed. Their descend-
ants still remain among our valuable herds,

In the year 1849-50, Col. J. M. Sherwood, of Auburn, and
Mr. Ambrose Stevens, of Batavia, N. Y., imported from the
herd of Mr. Bates a bull, and from Mr. Jno. Stephenson, of
Durham, England, three bulls and several heifers, all choice

THE SHORT-HORNS. 151

animals, and successfully bred them during several years. ‘The
stock became widely distributed, and well known.

About the year 1839, Mr. George Vail, of Troy, N. Y.,
made an importation of a bull and heifer, purchased of Mr.
Thomas Bates, of Kirkleavington, the first cattle from that
particular herd which had been introduced into the State. A few
years later, he purchased and imported several more cows from
the herd of Mr. Bates, crosses of his “Duchess” and other fami-
lies. He bred them with success, and widely distributed their
blood. Mr. Vail made a final sale of his herd in the year 1852.

A period of some years now occurred, in which few more, if
any, short-horns were imported. Cattle, as well as all kinds of
agricultural produce, were exceedingly low; but as things grew
better, the demand for “blood” cattle revived, and the spirit for
their breeding was renewed. Mr. Thomas Bates, a distinguished
short-horn breeder in England, died in 1849. His herd, fully
equal in quality to any in England, was sold in 1850. The
choicest of them—of the “Duchess,” and “Oxford” tribes—fell
mostly into the hands of the late Lord Ducie, at Tortworth Park,
already the owner of a noble herd, to which the Bates stock was
added. He was a skillful breeder, and of most liberal spirit, and
during the brief time he held them, the reputation of the Bates
stock, if possible, increased. Within three years from the time of
the sale of Mr. Bates’ herd, Lord Ducie died. In 1853, a peremp-
tory sale of his stock was widely advertised. Allured by the
reputation of his herd, several American gentlemen went over
to witness it. The attendance of English breeders was large,
and the sales averaged higher prices in individual animals than
had been reached since the famous sale of Charles Colling, in
1810. Mr. Samuel Thorne, of Dutchess county, N. Y., bought
several of tha best and highest-priced animals, of the “Duchess”
and “Oxford” tribes, and added to them several more choice
ones, from different herds. Messrs. L. G. Morris, and the late

152 AMERICAN CATTLE,

Noel J. Becar, of New York, bought others of the “Duchess”
and “Oxfords,” to which they added more from other choice
herds. These were all brought over here, and bred. Mr. Ezra
Cornell, of Ithaca, and Mr. James O. Sheldon, of Geneva, N.Y.,
soon afterwards made some importations, and obtained some of
the “Bates” blood also. The late Gen. James 8. Wadsworth,
and other gentlemen of the Genesee Valley, N. Y., also made
importations. These ‘‘ Bates” importations have smce been bred
so successfully by their holders here, that several young bulls,
and heifers, bred by Mr. Thorne and Mr. Sheldon, have been
purchased by English breeders, and sent over to them at good
prices, where they are highly valued.

In 1852-3-4, several spirited companies were formed in
Clinton, Madison, and other counties in Ohio, and in Bourbon,
Fayette, and some other counties of Kentucky, and made
importations of the best cattle to be found in the English herds,
and after their arrival here, distributed among their stockholders.
Mr. R. A. Alexander, of Kentucky, also, during those years,
made extensive importations of choice blood for his own breed-
ing, so that in the year 1856, it may be said that the United
States possessed, according to their numbers, as valuable a selec-
tion of short-horns as could be found in England itself.

Keeping pace with the States, a number of enterprising Cana-
dians, sin¢e the year 1835, among whom may be named the
late Mr. Adam Fergusson, Mr. Howitt, Mr. Wade, the Millers,
near Toronto, Mr. Frederick Wm. Stone, of Guelph, and Mr.
David Ohristie, of Brantford, in Canada West, and Mr. M. H.
Cochrane and others, in Lower Canada, have made sundry
importations of excellent cattle, and bred them with skill and
spirit. Many cattle from these importations, and their descend-
ants, have been interchymged between thé United States and
Canada, and all may now be classed, without distinction, as
American Short-horns,

THE SHORT-HORNS. 153

It will thus be seen that the American investment in this
breed of cattle, is large, and many times greater in numbers, and
extending over a wider range of country, than with all other
foreign breeds collectively. Accurate records of their pedigrees
are made, both in Britain and the United States, so that their
lineage may at once be understood. The English Herd Book,
now numbering sixteen volumes, commenced in the year 1822,
contains the records of 23,252 bulls, and more than 30,000 cows;
while the American Herd Book of eight volumes, commenc-
ing in 1846, contains more than 7,400 bulls, and over 12,000
cows—items showing that the space we have given to the dis-
cussion of their history and present condition, is not more than
their importance has demanded.

CHARACTERISTICS OF THE SHORT-HORNS.

They may be divided into two classes: as dairy, and flesh-
producing animals; and first—for the dairy. The early importa-
tions into the United States, say fifty years ago, were those
chiefly of which the cows excelled as milkers. Remarkable
yields of their milk and butter were recorded in many agricul-
tural publications of the day, as well as in the American Short-
horn Herd Books since.

To show the style of these cattle, on the following page we
give the portaits of a bull and cow, from a prominent English
herd—Mr. Strickland’s—of thorough breds, the cows of which
bore a high reputation for milk, forty years ago.

We consider these as beautiful specimens of their kind, with
fine bone, excellent points, and every way well developed for
the dairy. The cow was a celebrated milker, and took several
first prizes at different exhibitions, as a dairy cow. Those
portraits are copied from the third volume of Coates’ English
‘Herd Book.

q*

154 AMERICAN CATTLE.

S

vi

Plate 21. Short-horn Cow, of Milk Stock.

THE SHORT-HORNS. 155

Second—for flesh. Yielding to their tendency to take on
flesh, when not put to regular dairy use, many of the English
breeders began to breed more for the flesh-producing property,
both in bulls and heifers. This system required abundant food
from early calfhood to full maturity. It gave them great
rotundity of carcass, rapid growth, and early ripeness. So
taking were these well fed animals to the eye, coupled with the
early maturity which the bulls imparted to their stock, when
crossed on the inferior cows of the country—as beef was a prom-
inent article of production in a great majority of the counties of
England—that the tendency to breed the best looking cattle,
extended to the generality of short-horn breeders. Another
thing, perhaps, encouraged this style of breeding—the increas-
ing demand for their cattle from abroad. The earlier American
importations had been mostly into the Atlantic States, where the
milking qualities of their cows were more in demand than their
flesh for the shambles. But when the Ohio Company sent to
England, in the year 1834, for a herd of short-horns with which
to improve the western herds, flesh was their chief object, and
they sought such cattle as showed that tendency more than the
other, although some of the cows which they brought out, and
many of their descendants, as we have known from personal
observation and experience, proved remarkable milkers, both in
quantity and quality. From the Ohio importation of 1834, the
successive importations have been mostly of that description—
full fleshed, of rapid growth, great development, and early
maturity—so much so that the modern style of short-horns
appear widely different from the old style, as shown in plate 19,
to which, in some importations of many years ago, we have seen
almost exact resemblances.

To illustrate the modern style, which is now almost universally
sought by the majority of short-horn breeders in our country—
for out of the Atlantic States they appear to care less for milk

156 AMERICAN CATTLE.

than flesh—we give a portrait of a well matured, thorough bred
bull, at three years of age.

= ae

Plate 22. Short-horn Bull.

In the above portrait the wonderful fullness in every part of ,
the carcass is illustrated, putting on choice flesh in places whera
the common cattle fail to give it, and making the animal valuable
all over, with no more offal than in a creature of a third less
size of an inferior breed. We consider this as showing in an
eminent degree, the distinction between the beef-producing and
the milk yielding tendency of the short-horn, in appearance.
The one is that of exceeding fullness, the other of a tendency,
in the cow, (plate 20,) to leanness, while giving much milk,
although the latter may feed equally well when no longer used
for the pail. In the following portrait, the same flesh-producing
tendency is shown in the female, as is given in the bull,

THE SHORT-HORNS. 157

We add the portrait of a heifer at two years, in which is seen
the wonderful development of her race at that early age.

Plate 28. Short-horn Helfer.

They cannot be classed with any other breed of cattle, and
are not to be accurately judged by the same rules that apply to
them. It has been said that the short-horn is an artéicial breed.
That is not so. That they have been greatly improved above
their original condition, is trae—more highly improved, perhaps,
than any other breed—but that is a susceptibility of their nature.
It is an evidence that they originally possessed the power of
such improvement, within themselves, for we have seen, in their
history, that there is no known race which has shown itself capa-
ble of making them any better. Charles Colling tried a cross
of the short-horn with the Galloway. He emproved the Gallo-
way, but not the short-horn, and abandoned another trial. Mr.
Bates. a breeder for more than fifty years, tried it with the

158 AMERICAN CATTLE.

Scotch Kyioe, or Highland breed, for two or three crosses, with
the same result as Colling, and abandoned it also. Other
stealthy crosses may have been made by other early breeders, but
with no good results to the short-horns—that they ever acknow.
edged. Their advocates claim that they—the short-horns-—
improve every other breed with which they have been crossed,
as an economical animal. That question, however, we shall
not argue.

A general description of a good short-horn, may be as follows.
Head—the muzzle fine and yellowish, or drab in color, not
smoky* or black; the face slightly dishing, or concave; the eye
full and bright; the forehead broad; the horns showing no black
except at the tips, and standing wide at the base, short, oval-
shaped, spreading gracefully out, and then curving in with a
downward inclination, or turning upward with a still further
spread, (as either form is taken without prejudice to purity of
blood in the animal,) of a waxy color, and sometimes darker at
the tips; the throat clean, without dewlap; the ear sizable, thin,
and quickly moving; the neck full, setting well into the shoul-
ders and breast, with a slight pendulous hanging of the skin,
(not a dewlap,) just at the brisket; the shoulders nearly straight,
and wide at the tops; the shoulder-points, or neck-vein, wide
and full; the brisket broad, low, and projecting well forwaxd,

*It is supposed by many persons that a dark, or black nose, indicates impurity
of blood. This is not always so, A black, or even a dark nose is not desirable ina
breeding short-horn, because they are decidedly unfashionable, and to a breeder of
choice animals they are unsaleable at almost any price. Yet many of the purely
bred short-horns (so admitted) of a century ago, and even less, had some black-
noses among them. With all modern breeders, the dark-noses have been sedulously
bred out of their herds, their repugnance to them often going so far as to slaughter-
ing them in calfhood. Custom has obtained so far as to rule a black-nosed short-
horn out of competition with the drab, cream-colored, or yellow-noses, as prize
animals. A skin-colored, or white-nose is also objectionable, though not to the
same extent, as indicative of a want of stamina in the animal, while a black, or dark
nose indicates hurdihood und good constitution. On the whole, although not con-
elusive of bad, or mixed blood, black-noses are not, at the present day, admissible,

THE SHORT-HORNS. 159

sometimes so much as almost to appear a deformity; the arm
gracefully tapering to the knee, and below that a leg of fine
bone, ending with a well rounded foot; the ribs round and full,

(giving free play to vigorous Tne and running back well
towards the hips; the crops full, but as a rule scarcely equal in
fullness to the Devons; the chine and back straight from the
shoulders to the tail; the hips uncommonly wide, and level with
the back and loin; the loin full and level; the rumps wide; the
tail set on a level with the back, small and tapering; the thigh
full and heavily fleshed; the twist wide; the flank low and full;

the hock, or gambrel joint, standing straight, (as with the horse,)
or nearly so; the hind leg, like the fore one, clean and sinewy,
and the foot small.

Thus, it will be seen that the short-horn differs from most
other breeds, in its fullness and rotundity of carcass, and in the
small amount of waste flesh and bone, or offal that it carries,
in proportion to the consumable flesh it may lay on.

The true colors of well bred short-horns range from pure white
to deep red; and between these colors, either of which frequently
comprise the whole animal, their intermixtures in all variations
of roan; as light roan, with the white predominating over the
red; red roan, with the red prevailing over the white, as either
may over the other in different degrees; red and white flecked,
or spotted in every possible way. The red may also vary in
shade from light, or yellow-red, into the deepest mahogany.
The old-fashioned short-horns sometimes showed a drab-dun, or
fawn color, mixed with white, which we have in some instances
geen crop out in one of later days. We have also seen a very
few instances of dark brown roan—almost smoky in shade,
among those of excellent quality, and unimpeachable pedigree.
But the clear white, and full red colors, either by themselves, or
intermixed in various beautiful and picturesque proportions, are
the prevailing colors of our own time. Some of our breeders

169 AMERICAN CATTLE.

have a prejudice against the purely white coating of a short-
horn, as indicative of a less hardy constitution in the animal
possessing it; but we see no good reason, other things being
equal, why a white color—as it truly belongs to the breed, and
descended, perhaps, from red or roan parents—should be a defect
in the useful quality of the animal having it. It is simply
yielding to a popular prejudice outside of short-horn circles.

The cow differs from the bull only in the feminine qualities of
her sex, as our illustrations have shown.

AS A DAIRY COW, °

Popular opinion, among those not particularly acquainted with
their history or breeding, is widely at variance. They are the
greatest milkers, in quantity, of any breed whatever—with the
exception of the Dutch—as innumerable facts have shown; or
they may be comparatively inferior, as education, keeping, or
purpose may govern, as we have just related. These matters
will be explained in a subsequent chapter, on breeding. We
have numerous well authenticated instances of their giving six,
seven, eight, and even nine gallons a day, on grass alone, in the
heighth of their season, and yielding fourteen to eighteen pounds
of butter per week, and of holding out in their milk, in propor-
tionate quantity, as well as other breeds of cows, through the
year. Cows so much larger in size than of other breeds, should
be expected to give more than smaller ones, that consume less
food; and without asserting that they do give more, im propor-
tion to their size, it is claimed that when educated and used for
the dairy chiefly, they give quite as much as any others. That
the inherent quality of abundant milking exists in the short-
horns, no intelligent breeder of them need doubt. Our own
observation in more than thirty years’ experience with hundreds
of them, first and last, under our own eyes, is to ourself, evidence
of the fact, both in thoroughbreds and grades.

THE SHORT-HORNS. 16]

If the breeder’s attention be turned solely to the dairy quality,
he succeeds in obtaining, with few exceptions, good milkers. If
he turn his attention, regardless of milk, to the grazing qualities
of his stock, he can gradually breed out the tendency to milk in
his cows, beyond a sufficiency to raise the calf to six or eight
months old; and perhaps it is to be regretted that the tendency
of too many breeders is to the latter. Breeding for the grazing
quality solely, tends, indisputably, to give them more comely
proportions, and greater size than when bred for the dairy. It is
as the animal is bred, either way, that strikes the observer,
whether the short-horn cow, as a race, is either a good or poor
milker, without a proper experience to confirm his judgment;
and therefore we say that she may be either good or inferior,
im that quality, as the breeder chooses to have it.

AS A WORKING OX,
We cannot highly recommend the high bred short-horn for that
purpose solely. From his massive frame, and inclination under
full feed, to take on flesh, he is sluggish in movement. His
shoulders are too upright for easy draft, unlike the Devon, or
Hereford, or even our native ox. His natural step is slow. We
have seen the thorough bred short-horn ox worked in the yoke.
We have had, in the dull days of short-horns, several pairs in
farm work, some years, and although they proved honest, stout,
and obedient, we preferred others for quickness in movement.
Crossed upon the native cow, or with the Hereford, or Devon,
as half bloods, they prove excellent workers. Some breeders
contend that the thorough bred short-horn ox is as good a worker
as any other; but the weight of evidence does not confirm the
assertion; still, they do work, and that quite tolerably, but they
have neither the wind, speed, or bottom of the lighter and more

active breeds.
AS A BEEF ANIMAL.

We give an excellent portrait of a three years (past) prize ox,
exhibited, some years ago, at the Smithfield market, in London,

162 AMERICAN CATTLE.

Eng., copied from “The Farmers’ Magazine.” We have seen
many equally good ones in the United States.

Plate 24. Short-horn Ox.

It is held, as a flesh-producing animal, that in early maturity,
weight of meat, ripeness of points, and giving the most flesh in
the best places, #the great merit of the short-horn is found.
We have spoken of the Devon, the Highland, and Galloway, as
having flesh of finer grain, and tenderer quality, and bearing a
better price in a fastidious market. But choice purchasers are
few, compared with the mass, and he who feeds cattle for the
general market, wants the animal which makes the quickest and
most profitable returns for the capital invested, and the food con-
sumed. The short-horn at three years, past, well fatted, is fit
for slaughter, equally with the Devon or Hereford at the same
age, or the Highland Scot or Galloway, at four years, or the
“native” at five or six years. He is claimed by many to bea

THE SHORT-HORNS. 163

less feeder for his weight. There may be truth in this, as he is
less active, and more inclined to take his rest, than the lighter
breeds, which are less sluggish in their habits. All these ques-
tions are of great consideration with the breeder or grazier, who
rears stock for market. A quick return for capital and food, is
the object, and that animal which gives it in the shortest time, is
always preferred. Hence one decided advantage of the short-
horn.
THE PROPER HOMES OF THE SHORT-HORNS.

There isa question, however, with him who breeds or grazes
the short-horn that must be considered, notwithstanding his apti-
tude for early maturity. They must have abundant feed and
good pasturage. Broken lands, with short grasses, do not so
well suit them. Level, or gently undulating soils, with luxu-
rlant grasses upon them, suit them better. We have immense
tracts of lean and hungry soils, with scanty herbage, where we
would not recommend the short-horn to go; and where some of
the smaller breeds, as the Devon, Highland, and Galloway, will
thrive and prove profitable; and for such,lands they should be
preferred.

Some have objected to the short-borns as unfitted for a cold
climate. That objection has proved of little weight. Northern
England, and the adjoining counties of southe.n Scotland, have
produced, and improved them in their highest perfection, and
the latitudes of America, from 413 to 45° north, equally as well,
under good winter protection, as the milder temperatures of Ohio,
Illinois, or Kentucky. The soil and feeding does the work,
not the climate, provided the latter be temperate, and proper
shelter in the inclement seasons be afforded. For near fifty
years, in the better sections of what are considered the compara-
tive sterile and cold New England States, the short-horn has
lived and flourished—more rapidly of late than ever—and
been successfully introduced into the north-eastern British Prov-

164 AMERICAN CATTLE.

inces, and both the Canadas. The severe winters of the North
appear to be no bar to their success. How far South they may
go, is yet to be tried. Wherever the proper herbage will grow
—the blue grass, for instance—they may be successfully intro-
duced; but somewhat of care they must have, or they will,
unquestionably dwindle.

For the improvement of our native cattle, either for the dairy
or the shambles, no foreign breed has heen so much sought.
They have spread all through the Northern and Middle States,
all over the West, have been driven over the plains into Cali-
fornia, and even to Oregon, in the valleys of the Williamette and
the Columbia. They appear destined to go into every place
where cattle are successfully bred, and good herbage abounds, as
being the stock which, whatever may be the merits of others, in
certain localities, must, in the majority, prevail.

That in their native country, England, the short-horns are
rapidly increasing, as well as extending into the more fertile
lands of Wales, Scotland, and Ireland, Mr. A. B. Allen, of New
York, who visited many of the chief agricultural counties there,
in the year 1841, and again in the summer of 1867, in a recent
letter remarks: ‘‘ When I was first in England, the short-horns
were confined to a comparatively narrow territory, and those
chiefly in the north-easterly and central counties. Now, they are
seen, either thorough bred, or in their crosses, in almost every
part of the United Kingdom where good grasses and the best
agriculture prevail. Not only in the fields of the ordinary farm-
ers, but in many of the finest parks of the nobility and gentry,
their grand forms, and picturesque colors, show, in abounding
numbers, grazing among the deer, or in occasional groups among
the clustered woods, or in the open pleasure grounds. I found
them even working on towards the Scottish Highlands, trench-
ing into the homes of the Ayrshires, and Galloways, and cross-
ing, more or less, into almost all the old local breeds.

THE SHORT-HORNS. 165

“Whether it is because they have become the fashion, or are
thus spreading on their own individual merits over the others, I
did not so much inguire, but conc.uded from the fact of their
increasing propagation among farmers, where almost everything
is made to pay, that they find them their most profitable neat
stock. Still, they cannot profitably thrive everywhere, and wide
ranges of land exist, both in Britain and America, where differ-
ent breeds, better fitted to close pasturage and rougher soils,
must be kept, as more suitable to the wants and purposes of the
people who inhabit them.”

CHAPTER XV.
THE HOLSTEIN, OR DUTCH CATTLE.

In a previous part of our work, we have mentioned this breed,
as being early introduced into America by the Dutch emigrants
at New York; but not as cattle of superior distinctive charac-
ter, or “improvement,” as a race, yet varying from the early
imported English cattle in some characteristics of color and
form. We know nothing of the early Dutch cattle, in particulars,
other than that they were considered valuable for milk, and
labor.

There is a class, or breed of cattle, now existing in North
TJolland, which have been greatly improved within the last
century. That is eminently a dairy country, and the cows of
the farmers and dairymen there, receive a care and attention
beyond any other domestic animal used in the agriculture of the
people.

We get little account of these cattle from British authors,
except incidentally, and that of so vague a kind as to lead to no
accurate conclusions. In our history of the short-horns, we
have alluded to the probability that they were, at a very early
day, originally derived from the neighboring continent; and they
may have descended from the same common ancestry to which
the present improved breed of Holstein, and Holland, trace
their lineage. Their forms, and general appearance, in all but

THE HOLSTEINS. 167

color, indicate that they may have sprung from a common
source; but there is a sufficient distinction between them to show
that, for centuries past, they have been bred for somewhat dif.
ferent uses, by different nationalities, and under a different
system of agriculture.

We need not go into the various past controversies, and sup-
positions, touching upon the importation of Dutch cattle into
England, for the purpose of improving the English short-horns,
nor the counter importation of English short-horns into Hol-
stein, or North Holland, to improve their own native stock.
Of the fucts relating to these controversies, little is positively
known, and the traditions, and suppositions, connected with
them, are of such uncertain authority, as to lead to no accurate
result, if we should attempt their investigation. We are con-
tent to let the matter rest on the one indisputable fact, that the
improved “Dutch” cattle of the present day, in many of their
characteristics, do possess so great a resemblance to the short-
horns, that no wide stretch of imagination need be exercised to
presume that the progenitors of each—many centuries ago—
may have been traced to a common ancestry. r

Of the time, at which any very considerable zmprovement was
attempted in tha Holstein cattle, we have no definite knowl-
edge. It must have been more than a century—perhaps two
or three centuries—ago, as it is only by a continuous and fixed
system of breeding, for a long time, that the wndeviating, consti-
tutional characteristics of any breed of cattle can become so
established as to transmit them with entire certainty to their
progeny. These characteristics, the present improved Holstein
cattle do obviously possess, in a sufficient degree to class them as
a breed by themselves; and as such, we shall treat them.

Their surpassing excellence appears to be in their milking
qualities, coupled with large size, and a compact, massive frame,
capable of making good beef; and in the oxen, strong, laboring

168 AMERICAN CATTLE.

animals. They are almost invariably black and white in color,
spotted, pied, or mottled in picturesque inequalities of propor-
tion over the body. The horn is short, and the hair is short,
fine and silky. The lacteal formations in the cows are wonder-
ful, thus giving them their preéminence in the dairy. Our
illustrations will show these prominent characteristics so plainly,
that further description is unnecessary.

It was but recently that this valuable breed of dairy cat-
tle, in their now improved condition, except in a few casual
importations, found their way to America! The late Mr.
William Jarvis, of Wethersfield, Vt., one of the celebrated
importers of Merino sheep, in the early part of the present
century, brought out a bull and two cows, and put them on his
farm, where he bred them successfully for some years. They
were crossed with the common cattle of his vicinity, and after
some years the pure bloodf became lost. People were careless
of pure blood in cattle in those days, not much knowing or
appreciating its value.

The late Mr. Herman Le Roy, a distinguished merchant of
New York, between the years 1820 and 1825, imported some
improved Dutch cattle into that city, and kept them on a farm
in its vicimty. Some of them were, about the years 1827—8-9,
sent to the farm of his son, the late Edward A. Le Roy, on the
Genesee river, in that State. We saw them, and their produce
there, in 1833. They were large, well-spread cattle, black and
white in color, and remarkable for their uncommon yield of milk.
The younger Mr. Le Roy soon after imported several short-
horns from England, with which the Dutch cows were crossed
~—not because he disliked the Dutch, but more probably because
the short-horns stood higher in popular favor, and more generally
in request by the cattle breeding public. In the herds of both
father and son, the pure breed was lost, as none but grades were
found in the herds subsequent to the sale of the farms of these

THE HOLSTEINS. 169

gentlemen, a few years afterwards. It is to be regretted that
the blood of those importations, should have been so soon lost
by a lack of interest in their propagation. They were of great
value as dairy animals, as their qualities in that line were univer-
sally acknowledged where they were known.

In the year 1852, an importation, consisting of a single cow,
was made into Boston, Mass., by Mr. Winthrop W. Chenery,
of that city. Her extraordinary good qualities led him toa
further importation of a bull and two cows, in 1857; and to the
importation of four more cows, in 1859. Most unfortunately
the “cattle plague” broke out in this herd in the year 1859-60,
and the originals, and all their thorough bred descendants, with
the exception of a young bull, were destroyed under a law of the
State, to prevent the spread of the disease. In the year 1861,
Mr. Chenery made another importation of a bull and four cows,
which came out in good condition. He placed them on his farm
in the vicinity of Boston, where they have since been success-
fully bred—the only herd of pure bred ‘Holstein, or Dutch
cattle,” known in the country; except their descendants, which
may be in some other hands.

These animals were procured from the best dairy herds in the
vicinity of Beemster and Purmurend, in the Province of North
Holland, with a special care to their sanitary condition, and their
possession of all the highly esteemed qualities of their race. As
such, they were certified by the official authorities of the dis-
trict where they were bred. As this breed are strangers to the
masses of our cattle breeders and graziers, and may in time
become important instruments in promoting the dairy interests
of the country, a somewhat particular account may be given of
some of them, by which to judge of the improvement they may
give to our native herds.

A four years old bull girts 7 feet 10 inches; his length is
8 feet 7 inches; height, 4 feet 11 inches; weight, 2465 pounds.

8

170 AMERICAN CATTLE.

We give an accurate portrait of the bull, as taken by our artist
in the month of ee of this year.

es

Plate 25. Holstein Bull.

The colors of this bull, like all his race, are jet black and
clear white.

The four imported cows, each seven years old, have an average
weight of 1325 pounds. The weight of a past two years old
heifer is 1240 pounds. A past yearling heifer weighed 960
pounds; and the weight of six calves, at an average of eight
months, reured in the usual way, without forcing, was an aver-
age of 576 pounds each.

The milking qualities of the breed may be judged by the fol-
lowing memoranda: One of the imported cows, when six years
old, dropped a calf on the 15th of May, weighing 101 pounds;
and from the’ 26th of May, to the 27th of July, by a careful and

THE HOLSTEINS. 171

exact record, gave 4018 pounds 14 ounces of milk. The largest
yield in any one day, was 76 pounds 5 ounces, (353g quarts.)
In ten days, she gave 744 pounds 12 ounces, or an average
of 74 #5 pounds per day. She gave a good flow of milk
during the season, continuing to the 24th of May following,
and on the succeeding day dropped twin heifer calves, which
weighed 155 pounds. The amount of cream produced from this
cow s milk, in a vessel specially prepared for measuring it, pro-
duced 22 yo% per cent of the milk, as tested by an accurate
examination. The nutritive qualities of the milk were also
tested by a thorough chemical analysis, and found to be excellent.
Tt was also rich in its caseine, or cheese making properties. Six
days’ milk of this cow were set for cream, and the produce was
17 pounds 14 ounces of good butter—nearly 3 pounds per day;
and it is claimed by her owner that she is not the very best cow
of the herd.

These results show not only the remarkable productions of
the cow, but the accurate and pains-taking care of the proprietor
of the herd, in testing their ability at the pail. Of what the
food given to the cow was composed, we are not informed. We
are to presume, however, it was of the best, as every cow should
have, to test to the utmost, her lacteal faculties.

FOR THE DAIRY,

The qualities of the Holsteins must be acknowledged as remark-
able. The short-horns, as in many instances of trial, have
hitherto acknowledged no superior; yet they have now, in these
new strangers to our soil, to say the least, found most formidable
competitors, and an opportunity is here offered, by those who
cultivate them for the dairy, to test their long acknowledged
good qualities by comparison. The Holsteins have been long bred
and cultivated with a view to develop their lacteal production to
the utmost; and that they are quick feeders, and physiologically
constituted to turn their food readily to milk, must be evident.

172 AMERICAN CATTLE.

We give an accurate portrait of one of the cows, taken by
our artist in February, 1867. She stands the model of a perfect
milker, with all the mammary veins and udder glands in the

highest state of development.
aways

Plate 26. Holstein Cow.

We are gratified that this valuable importation has been
made by its public spirited owner, for the benefit of our cattle
and dairy interests, and trust that their merits will spread far
and wide, beyond the limited territory where they have in such
brief time, been so thoroughly tested. The grade heifers, by
the Holstein bull, on other cows of different breeds, are said to
inherit much of the good milking qualities of the Dutch blood.

AS A BEEF ANIMAL,

Their merits have been, as yet, but partially tried in the half-
breds, or grades from the Holstein bull, on the natives, or other
cows of different breeds. So far, however, they are claimed to

THE HOLSTEINS. 173

be satisfactory. A pair of oxen, five years old, gave a live weight
of 4,600 pounds, and proved superior workers, showing that
they were trained for labor, and not for beef alone. We have
personally seen and examined several of the animals of this
herd, and from those specimens—to which the portraits do no
more than justice—we should pronounce them good grazing and
feeding cattle, in addition to their preéminence for the dairy.

AS A WORKING OX,

They will probably rank with other heavy cattle of like quality
—better in their grades with the lighter and more active breeds,
no doubt, than in the thorough breds—as with the short-horn
crosses. They are entitled to a fair trial, and in the hands of
proper parties, their entire merits cannot fail to be thoroughly
and advantageously developed. We consider Mr. Chenery’s
importation a decided acquisition to the cattle interests of our
country, and trust that they will become widely known and
distributed.

CHAPTER XVI.
THE SPANISH, OR TEXAN CATTLE.

We should hardly speak of this strange race of animals, were
it not that of late years they have found their way, to some
extent, into our sea-board markets. They are the descendants
of the early Spanish stock introduced into Mexico in the six-
teenth century. What they were when first imported there, we
have tio knowledge, but presume them to be of the same race as
those long kept by the Moors on the plains of Andalusia, and
by their successors, the Castilians, for many centuries—of no
great excellence in Spain, and not at all improved in Mexico.

In a recent letter from Mr. A. B. Allen, of New York,
(received in July, 1867,) then traveling in Spain, between Gibral-
tar and Granada, he thus describes the Spanish cattle of the
present day, as he saw them there: ‘I have seen numerous
Spanish herds. They are about the size of our old-fashioned
common cattle. They have large, coarse, long and wide-spread
horns, mostly with a half, or full twist to them, and set back,
rather than forward, with the points outward. Their colors are
black, dark brown, reddish-brown, light yellowish-red, with some
white on the throat and belly, and occasionally a black and white
roan, or dark grey, The cows are nearly as large as the oxen,
with the same style of horn. They do not appear to be good
milkers, The heads are long, and rather fine. The herdsmen
attend them in droves with dogs, like the short-haired Scotch
Colleys.”

THE TEXANS. 175

In this brief description, may easily be detected the origin of
the modern Texan cattle, run wild for many generations, while
the Spanish are thoroughly domestic in their habits, and treated
with care, as the density of population, and close husbandry of
the Spanish people at home, compel them to be. Undoubtedly
the originals are much better animals under the treatment they
receive, than their half-savage cousins, at such a far distant
removal.

The Texans are, in fact, a semi-wild race in America, the
mild climate of the tropics, with its abundant perennial herbage,
affording them all of food which their natures require. There
they range, propagate and grow, with little care, congregating
in large herds, and known by their owners only by the marks, or
brands, they put upon them. They are annually gathered for
identification, when the young calves are castrated, and those fit
to sell, selected and driven to market. The cattle pay little
attention to the widely scattered ranches of their owners, and
rove for miles away, attracted by better pasturage, the scattered
salt-licks, or in the indulgence of their own vagarious habits.
We illustrate on the following page, a group of the bullocks,
drawn by our artist as they stood in a cattle yard, on their
arrival at market.

These portraits are truthful, as we saw them in a herd of about
forty in number, and know them to be correct. Their live
weights, at the time—the animals ranging from five to seven
years—averaged 1,008 pounds. A short description will suffice.

They are tall, lank, and bony, coarse headed, with enormous
horns; (only exceeded in length by a pair in our own possession,
brought from the Island of Sicily, in the Mediterranean. The
shells of these Sicilian horns, are three feet four inches in length,
spiral, and gracefully turned, thin, and almost transparent.)
Their legs are long and coarse; they have much dewlap, and
little brisket; are flat-sided, swayed in the back, high in the

THE TEXANS. 177

flank, with narrow hips and quarters, great offal in proportion to
their consumable flesh, and coarse all over. Their meat must
be stringy, tough, and of coarse quality. Wild and savage in
appearance, they looked scarcely more civilized than a herd of
Dacotah Buffaloes,

In contrast to the specimens above described, it is but fair to
say that we have since seen better animals, so far as flesh and
condition was concerned, of the Texan cattle. They were a
small herd of some thirty in number, which had been brought by
the cars to the Buffalo Cattle Yards for sale. They had been
well fed on corn and grass for several months, and looked sleek,
and in good flesh, so far as such raw boned and loosely made up
cattle could be. They were six to seven years old, and made an
average weight of over 1200 pounds each. Good four year old
grade short-horn Western steers, were selling at the yards, the
day we saw them, at 73¢ to 8 cents per pound, live weight.
The Texans were sold the same day for 6 cents.

Now, adding the two to three years additional forage which
the latter had consumed, the interest on their value after four
years old, and then deduct the one-fifth to one-fourth less price
they sold for, together with the contingencies of disease or loss
by death meantime, and the comparative economy in breeding
and grazing such cattle by the side of those of good flesh pro-
ducing breeds, or their crosses, is easily solved.

Great numbers of these cattle are driven from northern Texas
and New Mexico, up through the Indian Territory into Kansas
and Missouri, thence into Kentucky, Illinois, and so on eastward.
They stop little to graze on their journeys, as they gain but a
small increase of flesh in a land of civilization, and the sooner
they arrive at the shambles the better. They are worth little
to the butcher or consumer,.and, that they cost but little to
their breeders, would, as a commercial article, be comparatively

worthless.
R*

178 AMERICAN CATTLE.

Their colors are red, dun, yellow, black, brindle, and blue
roan, all mixed more or less with patches and strips of white.

As an economical animal to a farmer of the Northern, Middle,
or Western States, they can be of little value, as the cows give
no more milk than will raise a calf till it is old enough to graze.
The bullocks are too light for heavy work, although sufficiently
active; and for beef, where a choice article is in demand, their
value must be low. Some of the improved breeds may be
crossed upon them to advantage, no doubt, but it would take
several generations to breed their coarseness and wild nature out.
It is a question whether it would not be cheaper to introduce our
better natives, even into their own country, with which to com-
mence a profitable herd. The common run of Texan cattle
must be doomed to extinction, ultimately, before the better breeds,

We only mention them here, because in their own ranges, and
over an extensive territory, they are the prevailing cattle, and
many of them there must be of better quality than we have
described. A few short-horns, from Kentucky, have, years ago,
been taken to Texas, with an effort to improve the native Mexi-
can stock, but we hear of no results worth noting; nor caa
there be much improvement, so long as they retain their wild
and vagrant habits. These cattle, in addition to Texas and New
Mexico, are extensively kept by the natives in the Mexican ter-
ritory of Lower California, the adjoining Provinces, and to a
considerable extent in our own State of California itself.

There should be a sanitary law, if nothing else, to regulate
the introduction of these cattle into the States north of Texas or
New Mexico, as they have either brought with them, or origi-
nated within themselves on the way, deadly diseases, which have
spread from them while in our Western States, into which they
were driven for market, and large numbers of valuable cattle
have died from their contagion. We give an extract from one

of our agricultural periodicals, touching the disease we have
alluded to:

THE TEXANS. 179

“Tue Texan Cartte Piraaue.—The troublesome and dan-
gerous disease introduced occasionally among the cattle of Mis-
souri and Kentucky, by those driven from Texas, to which we
have heretofore referred, is now called by this name in our
Western exchanges. The Farmers’ Advertiser, (a periodical
just established at St. Louis, under the editorship of Dr. L. D.
Morse,) says that the Missouri Legislature, now convened, will
be called upon to enact some efficient measures to prevent the
introduction and spread of this infection:

‘We have seen a letter addressed to a friend, from a gentle-
man in South-west Missouri, which details his experience with
the cattle plague from its first introduction to the present
autumn—the substance of which is, that there was no such dis-
ease known prior to the introduction of Texas cattle; that up to
1860, he was a heavy loser annually by it. That from 1861 to
1865, the rebellion broke up the cattle trade from Texas. During
those years he lost not a single head, though a large dealer in
cattle all the time. That in the present year, soon after the first
appearance of Texas herds, the disease broke out again, and he
had lost upwards of 150 head during the season—as many as 20
dying in a day. He recommends that the present law be so
amended, as to entirely prohibit the introduction of these cattle,
from the first of April to the first of October; and that from the
first of October to the first of April, there be no restriction.

“There are not sufficient data to determine how early in
autumn they can be permitted to come in with safety; but as
the disease this year broke out in the vicinity of St. Louis (at
Cheltenham, ) late in October, it appears that the first of October
is too early by a month at least. The first victim was a fine~
cow, bought out of a Texas drove; in the course of ten days,
seven other cows running in the same pasture took it and died.
On the 30th of October, we had the first white and killing frost;
since then there has been not a single case. It would then seem

180 AMERICAN CATTLE.

that the disease is checked and controlled by frosts; the inference
therefore is, that there is no safety in suffering them to come in
until cold, frosty weather sets in, which hardly ever comes earlier
than the first of November.’”

As to their value for any economical purpose, beyond their
hides, what little tallow they have, their horns and bones for
manufacturing or fertilizing purposes, we consider them of little
consequence within the bounds of modern civilization, or intelli-
gent agriculture.

CHAPTER XVII.
WHAT IS THE BEST BREED OF CATTLE?

Tus is a question daily asked by inquiring men, not well
acquainted with the subject, and not very easily answered, except
under conditions.

After showing at so much length as we have done, that Amer-
ica has no original “breed” of cattle, as its own, and describing
with sufficient minuteness the breeds of foreign cattle best suited
to our purposes, it is vain to name any particular breeds as best
for all our own localities, and all our own uses. That the adop-
tion of some one of these foreign breeds, in their purity, or the
crossing of bulls of some one of them on to our native cows, is
advisable, we cannot doubt. It is for the interest of every
farmer and cattle breeder throughout the country, who takes any
particular care of his stock, to do so. For all such as take no
care of their cattle, but let them mainly take care of themselves
—the poorer the breed, so that they can forage or steal a living
out of others, the better—the Texans can perhaps suit them.
But, as this book will never get into the hands of such people,
nothing more need be said on that score.

No understanding person will contend that any one breed of
cattle which we have described, is the best for all our soils and
climates, and our running remarks in describing them indicate, to
some extent, to what soils and climates they are best adapted.
Before concluding his choice, the farmer, breeder, and grazier,
must each well understand his own locality, and after efficient

182 AMERICAN CATTLE.

observation and experience, either of himself or of intelligent
men around him, must determine which breed or its crosses 1s, on
the whole, best adapted to his uses. There are localities, and
extensive ones, where either of the foreign breeds will thrive
admirably—a rich soil, abundant herbage, good water, and mild
climate favoring them. There are other soils, climates, and
positions, where a range of choice is necessary. One, two, three,
or possibly more of the breeds named may succeed equally well,
and others not at all. For instance, the rich, level, or gently
rolling lands, with abundant grasses, invite the Short-horn, Long-
horn, or Hereford. The stony, more hilly, and less luxuriant
pastures, are better fitted for the Ayrshire, Alderney, Devon, or
Galloway; while the proprietor of wild, mountain ranges, with
thinner and shorter herbage, requiring more laborious seeking
after, or the scantier plains of the far West, would—if he could
get them—better adopt the West Highland. As for the Texan
cattle, we do not name them as an economical beast at all. We
have only described them to be shunned.

After consulting the climate, soil, and position of his locality,
the proprietor is next to determine the uses for which he wants
his cattle, whether for beef, or the dairy. As tolerable working
oxen can be selected out of the crosses of almost all the breeds
named, and there being no particular object in breeding working
steers alone, we do not include them in our list—they will come
naturally of themselves. The dairyman wanting the greatest
possible quantity of milk, and of good quality, will select the
Short-horn, Ayrshire, Dutch, or Devon, and possibly, a dash of
the Alderney, as his soil may be best adapted to one or the
other. The one who. breeds for the grazier, or beef only will
take the Short-horn, Hereford, Devon, Galloway, or West iligh-
land, as either may best suit his purpose. Not to confound these
selections, we explain, that the Short-horns, and Devons, are both
milking and feeding cattle, as they may be bred for either pur-

WHAT IS THE BEST BREED. 183

pose; therefore, for such uses, we have named them. The
Ayrshires, Dutch, and Alderneys, are exclusively dairy cows,
although they may fatten well when done for the dairy, but we
do not class them as beef animals alone. The Herefords, Gallo-
ways, and West Highlands, we class as exclusively beef animals,
although not denying that they may, by generations of breeding
for that object, become ‘good dairy cows; but having already
enough good ones for that purpose in all localities, it is of little
use to multiply them. We do not here speak of the Long-horns,
as they are not in our country, but in England they are esteemed
to be both a dairy and beef animal, and no doubt are. We hope
yet to see them introduced to America—as curiosities, or for
trial, if for nothing else.

Now, the breeder for the dairy, or for beef, whichever it may
be, should determine, after a full and thorough survey of his
premises, which of the breeds he will adopt; and we would
advise him to adopt but one, unless his pessessions are large, and
well adapted for more; or, for experiment, or his own gratifi-
cation, he prefers a variety. A question may here occur, whether
the breeder proposes to rear thorough bred cattle with which to
supply other breeders, or to supply dairymen or graziers. This
question is somewhat to govern the selections he may make,
with which to stock his lands. If he intends to breed thorough
breds only, his expenditure of capital must be large in propor-
tion to the number he keeps, as they are costly. If he breeds
for the dairy, or for beef, he has only to determine the breed
which he intends ultimately to arrive at; then he is to get the
bost cows he can find for his purpose, and those which either
do, or will, in-their produce, most assimilate to the breed he
intends to rear. This accomplished, he will obtain well selected
bulls of that breed, commence his herd, and breed continuously
on, crossing the young heifers with thorough bred bulls in suc-
ceeding generations, until the blood gets as near the thorough

184 AMERICAN CATTLE.

bred as possible. He will find, if he breeds carefully, that his
stock is continually growing better as it reaches toward the full
blood, until for all economical uses it is just as good—except for
thorough breeding. But no man should ever buy or use a cross
bred, or grade bull for breeding, when he can get a pure bred
one, for the reason that the grade is quite as apt to throw his
bad blood into his progeny, as his good blood, and thus stop the
improvement. Some breeders are quite apt to think when they
have got a really good thing, although of mixed blood, and a
part of it bad, it is good enough. They therefore stop at thai,
use the imperfect bull, and from that time their stock remains
stationary, or more probably goes back. Improvement and pro-
gressive excellence, is only to be obtained by a constant persistence
in the use of the best pure blood, either in grade animals, or
thorough breds.

Thus, every man may have “the best breed of cattle” for his
own land, and for his own uses. He may complain that a con-
tinuous use of thorough bred bulls, after having stretched his
purse to make the purchase of his first one, costs too much.
But that is a very narrow and uneconomical view to take of the
matter. If he studies and observes sufficiently to surmount
the prevailing popular prejudice, about in-and-in breeding, he
may keep his first bull from two, or three, to ten years, if a
good one, and he can be useful so long—breeding him to his
own heifers and grand-heifers; or he may exchange him with
one in like circumstances, and by such means, only have to
buy a fresh bull once in several years. If this idea of breeding
a bull to his own progeny proves a staggering proposition, the
breeder is referred to our chapter “on breeding,” wherein his
views may be enlightened, and possibly, his prejudices some-
what abated.

In suggesting our views in this matter, we may be thought
speculative, or theorizing, by the ordinary observer. Let us see.

WHAT IS THE BEST BREED. 185

We do not yet, in America, afford sufficient examples of the
kind to establish, beyond dispute, these facts. We can point to
districts of country in Kentucky and Ohio, and perhaps else-
where, but in those States certainly, where, for thirty or forty
years past, the course of breeding which we have pointed out,
has been pursued with the short-horns, (and it might have been
so with any other established breed, had it been selected,) with
the most triumphant success. The “blood” cattle breeders there,
have not only bred their pure bloods distinctly by themselves,
and sold thousands of bulls to breeders of grades, near and far,
in their own and other States, but have bred their grades, by
the persistent use of thorough bred bulls, up to a quality—cows
for milk, and bullocks for beef—equal in value for all practical
uses, to the pure blood itself; and we see their droves of bullocks
year after year going to market, at double, or treble the prices
of common ones, and their cows, selected as milkers, at equal
prices. We name the short-horns in those localities, as they are
the only breed they have used, and those are the only consider-
able localities, within our knowledge, where this system of
breeding has been for any length of time pursued.

So it is m England, Scotland, Wales, Ireland, and on the
Continent of Europe, where the best agriculture prevails. The
farmers and breeders find out what they want; they get it, and
having proved its merits, they hold on to it with a pertinacity,
which, to many of us would seem an infatuation; and even
when they can find a better, sometimes refuse to give up the old
breed at all, or do so with a doubting reluctance; and there is a
reason for it. They live on the same farms or in the same neigh-
borhood all their lives. They have either found their stock to
be what was needed when they first commenced their occupation,
or they obtained it in the vicinity of their homes, and knowing
it to be profitable, were content to use it as it was, or improve
it, without rushing off upon some strange fancy, as we Ameri-

186 AMERICAN CATTLE.

cans are too apt to do, to try a better; and so they have succecded
in establishing the best breed for their own particular uses.

We Americans have not, as a rule, done so. We are enter-
prising, restless, shifting, more or less, in our occupations, and
forever changing our homes on a chance of bettering our condi-
tion. Hence there is little steadiness in our pursuits, even when
we are farmers all our lives. We breed sheep and raise wool
a while; wool gets low, and we abandon our sheep, to go into
cattle, either for beef or the dairy; they fall in price, and we
abandon them, and go into mixed farming; by and by, these
mixed commodities become troublesome, and we think our loca-
tion a bad one, and sell out and try a new spot, and so on
through a purposeless, ever shifting occupation. This remark
has little to do with cattle breeding, we admit, but it gives a
cause, or reason, why we are not better and more systematic
cattle breeders.

Yet there is a better prospect ahead. The internal communi-
cations of our country by railway, have become so multiplied
and extended that we can select our positions, and choose the
staples to which we can best turn our attention, and to which
our soils are best adapted. "We can ascertain to what product
our capital canbe most profitably directed, and so apply it. A
division of labor becomes thus established. Wide districts, in
several States, grow wool more profitably than they can grow
anything else; other districts can more profitably grow cattle;
others the dairy; and so on, all diversified, and each profitable in
itself. Such being the fact, it becomes a comparatively easy
matter for the cattle breeder, with a proper location, to prosecute
his business with a single eye to both improvement and success.
If he have industry and sagacity, he can soon acquire the means,
and happily, opportunity is not wanting to gather the material
to put him, at no distant time, in possession of the “best breed
of cattle” for his purposes.

CHAPTER XVIII.
WHAT CONSTITUTES A GOOD ANIMAL?

Ir should be the object of every breeder to rear as good cattle
as he can; that is, as perfect in their various points as their
natures will permit, for the uses required of them; and this per-
fection of points gives the most profit in flesh, labor, and milk,
according to the development of the various parts of the animal
in its anatomy, and their general making up.

There are certain parts of the animal, economically, of little
value, but indispensable to its life and welfare, as the head, ears,
horns and bones. If these are too large, or ill-shaped, they
detract from the value of the carcass by giving more offal than
is necessary, and render the animal less profitable in feeding, as
it costs a greater proportionate expenditure of food to make this
offal, than it does to make either flesh or milk. Cattle having
an undue share of bone, we call coarse, and all coarseness is bad,
as such animals are gross feeders in proportion to their actual
weight. A big-headed, narrow-chested, flat-ribbed, hollow-
backed, narrow-hipped, and droop-tailed ox, is a poor worker,
and such a cow, if she be not a poor milker, is seldom a profit-
able one, for both ox and cow are huge feeders. The ox has no
room in his narrow chest for full lungs to play. Therefore he is
short winded. His flat ribs and narrow hips allow him but a
small development of muscular power. His strength is therefore

188 AMERICAN CATTLE.

contracted. His anatomy being sacrificed in breadth and depth,
he has no piace to lay on flesh as a beef animal, and he is worth-
less, comparatively, for any purpose. So with the cow; if she
take flesh poorly, she gives a less quantity of milk; but if she do
happen to milk well, it is because her food is chiefly thrown into
the secretions of her milk veins, which happen, in such instances,
to be extraordinarily developed. We have seen such, but they
were the exceptions, not the rule, and all such cattle are to be
avoided. There is no profit in them, any way; as a calf, the
butcher does not want him, except at a reduced price; as a
steer, the grazier jews down his price; as a working ox, nobody
wants him, except he can get him ‘‘cheap;” asa fat bullock—if
he ever can be fatted—the butcher “blows” on him; and as for
the consumer—he is to be pitied. Soups, and dried beef—and
poor at that—is all that he is fit for. He is a drag on every
one’s hands unfortunate enough to own him, from birth to
slaughter. And so with the cow; poor in every quality, she
goes through a miserable life, an object of contempt, and ill-
usage throughout, simply because her breeder did not veal her
at six weeks old, for she has never been good for anything in
the hands of anybody since, and has taken the place of a better
creature, which might have been profitable in every condition of
her life, and a pleasure to every owner.

Now, reverse the picture. Here is a creature with a small
head, a fine muzzle, and a light bone. He has a clean, sinewy
neck, and deep, wide chest; springing ribs, giving ample room
for vigorous lungs to play; a straight back from the shoulders to
the tail; broad hips, and a deep flank—symmetrical through:
out. He is so anatomically framed as to admit the largest
supplies of flesh in the best points; he has much less offal, even
to the same amount of consumable flesh than the other, and no
more offal to all the additional flesh which can be piled on to his

WHAT CONSTITUTES A GOOD ANIMAL. 189

carcass. -As a worker, he is better than the other. His large
lungs give him more wind, and better endurance; his broad,
well-spread anatomy gives more sinewy power—of course he is
a better worker as a laboring beast. He is remarkable through
every stage of his life, from calfhood to maturity; to the feeder,
to him who wants a working ox, to the butcher, and finally, to
the consumer. He is good all through his life, and always in
demand, at the top price, for one purpose or another. So with
the female. If the breed be not of the dairy quality, spayed at
a proper age, she thrives apace, fattens readily, and is fully ripe
at three or four years, according to her breed, and is a profitable
beast altogether. If a dairy cow, her full development of frame
gives room for her milk secretions in their proper places. Her
food, not only keeps her in good flesh, but assimilates into milk
abundantly; and finally, done with milking, she readily takes on
flesh for the shambles, and dies profitably.

We need give no further illustration of the contrast between
poor and good cattle, than to refer the reader to the group of
Texan cattle on a previous page, as a sample of the one; and to
either cut of the improved breeds we have described, as a sample
of the other. One exhibits the poor qualities of his race, the
other exhibits the good qualities, and no one need be mistaken
in his choice between them.

It may be asked, is beauty of form a highly desirable quality
in a neat animal? Most certainly. But the eye and the judg-
ment must be educated to know in what that beauty consists.
A greyhound is a beautiful creature, as a dog; such a figure
would not be beautiful in a bull, an ox, ora cow. Beauty 1s
relative in economical animals, and in the eye of judges should
always comport with utility. Yet there are outlines of beauty
which no one, not a simpleton, can mistake; and beauty is always
preferable to ugliness, even when an ugly form, as it sometimes

190 AMERICAN CATTLE.

does, embraces some desirable qualities. Beauty in a Short-horn
would not be altogether beauty in a Devon, or Hereford; neither
would the latter be altogether beautiful in a short-horn figure.
So with the rotund, long-haired Galloway, the wild, rough
looking Highlander, or the meek, domestic, housekeeping Ayr-
shire; while the unique, diminutive Alderney—a gem in her
blood-like and picturesque little ugliness—would lose every
attractive characteristic feature, if clothed in the perfect con-
tour of a Devon.

We say, then, perfection of form—according to its breed—is
a great excellence in neat cattle. They should be good all over,
One most desirable point, unnaturally developed, is apt to be so
at the expense of another part equally desirable, which is
deficient, for nature usually has its compensations, and is apt to
square her account of superabundancies and deficiencies as she
goes along, even in animals which are otherwise almost faultless.
Thus, if a certain outline of anatomy, when fully fleshed, gives
the proportionate quantities of valuable flesh in their proper
places, such outlines, according to the breed, is always to be
sought for that object. If another outline better develops the
milking properties of the cow, such a figure is to be sought, as
near as may be, because of its likelihood to furnish the require-
ments wanted. To sum up the whole matter, perfection of form,
according to its kind, should be the aim of every breeder who
aspires to success and profit in his pursuit.

Some nice and discriminating breeders and writers on cattle,
have given ‘‘scales of points,” amounting to a hundred in all, to
constitute a perfect animal; they give to every feature so many
in number, as the importance of that feature may have to all the
others, as two to the muzzle, one to the horn, four to the neck,
ten to the brisket, twelve to the loin, and so on through the
entire animal. “We look upon all these nice discriminations as
fanciful, rather than real, and have never known anybody gov-

WHAT CONSTITUTES A GOOD ANIMAL. 191

erned by them, even when on committecs to judge of the relative
merits of animals on exhibition, and charged to do so. We doubt
even their ability to do it with anything like accuracy; and
as these “scales of points” are made to differ in divers breeds,
as they should do, they only serve to confuse, instead of sim-
plify and make clear the general judgment of the whole.
The eye, the touch, the weight, and measurement, must, after
all, tell the story.

CHAPTER XIX.

ON BREEDING.—GENERAL PRINCIPLES, IN-AND-IN BREEDING,
EXAMPLES,

PHYSIOLOGICALLY, this subject is first brought to our -notice
by the sacred historian, Moses, who has narrated the manner in
which the patriarch Jacob, near four thousand years ago, retali-
ated the injustice of his father-in-law, by the use of peeled rods
to influence the colors of his cattle; and also by taking the
progeny of those of sound health as his own, and leaving the
weaker ones with Laban. Jacob was a shrewd physiologist,
and probably spent much of the time, during his years of servi-
tude in tending the flocks and herds at Padan-aran, in studied
observation of their natures and habits. Jacob’s practice gives
us a hint, only, but that hint is the key to a wide field of inves-
tigation of the true science of cattle breeding, and capable of
almost indefinite ramification into every department of animal
structure and physiology.

Greek and Roman writers also, tell us of the improvement of
flocks and herds in their own times, by the careful attention of
herdsmen and shepherds. Their particular modes of improve-
ment are not all related, but the fact is recorded, and history,
from ancient days down to the present, establishes the fact,
that wherever agriculture had attained an advanced condition
with the people, their domestic animals shared in its improve-
ment. What the varieties, or breeds, of the ancient cattle were,
is not recorded in their chronicles, but at a later day we have

ON BREEDING. 193

tnem with sufficient accuracy to govern our own cnoice, and
profit by their example.

We approach this subject with diffidence, and do not expect
to say anything particularly new or peculiar. There have been
volumes—in books, pamphlets, and essays—written, and indefi-
nite numbers of discussions and controversies on the subject of
breeding, at “talks” and conventions. A good deal of sense,
and somewhat of nonsense, has been both written and uttered,
and all that we can do is to strive to condense, to a practical
extent, the wisdom of the one, and avoid the other.

The stock breeder, starting with any one or more varieties in
breeds of cattle, does so, in all probability, with the intention of
keeping his stock in as good quality and condition of blood as
he obtained it, at least, if he have no intention or ability to
make it better. But he should, if possible, make his stock
better than he found it. To effect that result, a few fundamen-
tal rules to govern the selection of his cattle, with which to
commence his herd, are necessary. Some of them are here
enumerated. Among their qualifications they should possess:

Ist. Sound health, and freedom from constitutional, heredi-
tary, chronic, or local disease, blemish, or infirmity of any kind.
And such sound health, and freedom from any kind of fixed
disease, should appertain to every young animal which is to be
retained for breeding purposes thereafter.

24a. As much perfection of form as may be possible to
obtain in the breed, bearing in mind the chief uses for which the
animals are intended.

3d. That they possess the strong and marked characteristics
of their breed, in the various points belonging to it.

Ath. That if of a distinct breed, the blood be thoroughly
pure, and that purity be substantiated by well-authenticated
pedigrees, through as many generations back as can be ascer-

tained.

194 AMERICAN CATTLE.

5th. Good temper, and a kindly, docile disposition in the
animals go selected or reared for breeding, or other purposes.

To carry out these rules, an enumeration of certain points
which all cattle, of any breed, should possess, is necessary.
Among them are:

Ist. A fine head, small and lean.

2d. <A broad, full and deep chest, giving room for well-
developed and vigorous lungs to play.

3d. Good length, breadth and roundness of body, roomy
and full from shoulder to hip, with low flanks, thus giving room
for abundant action of the viscera, or bowels, and expansion for
the foetus, if in a female.

4th. Straight back, broad hips, and good length of loin.

5th. Fineness of bone, and smoothness in the carcass gen-
erally.

All these are indispensable, whether in an animal bred for
propagating its kind, for flesh solely, an ox for labor, or a cow
for milk. The intermediate parts, or points of the animals, may
be filled out to promote the objects desired for the particular uses
to which the creature is to be applied; but all which we
have enumerated, are indispensable in making up a good animal.
Any one adopting a particular breed, may refer to the de-
scriptions and portraits already given, to ascertain the chief
points necessary to possess in his beast, and they need not
here be repeated.

To the rules, and their sub-divisions, here laid down, relating
to the general figure of the animal, are to be added certain
requisites to be supplied by the breeder, and of these may be
named as indispensable:

1st. Abundance of proper food in the various seasons, as
grass, or its equivalent, in spring, summer and autumn; nutri
tious, well-cured and prepared food in winter; and plenty of good
water always.

ON BREEDING. 195

2d. Regularity in feeding; no overstuffing; no scantiness of
allowance; but enough, always, without waste.

3d. Shelter, always, when needed, according to temperature
of climate and atmosphere; avoiding extreme cold, violent
storms, and excessive heats.

4th. Kindly treatment; thus promoting docility in the ani-
mal; contentment of disposition, and a fearless confidence in
its keeper—all promotive of quietude and thrift. Dumb beasts
though they be, they appreciate good treatment much beyond
what is usually supposed, and all these are indispensable to the
successful efforts for the improvement, or even retention of
their good qualities.

These rules for selection and treatment being duly observed,
some further explanations are necessary.

Nature has certain unerring laws which must be observed;
and those laws cannot be violated with impunity. “ Like begets
like.” We have seen in the histories of the various breeds we
have named, that each one has its own peculiar and well estab-
lished features and characteristics, which are perpetuated in their
progeny, although not always in the same relative degrees of
perfection or imperfection, in which they exist in sire or dam.

Perfection of outward form is seldom found in any domestic
animal. If it were, that quality would be less valuable than it
is usually considered, and not so eagerly sought by every breeder
who aims at a high standard of excellence in his stock; and
even when obtained, there is a constant tendency to inferiority
in the stock of such perfect animals, unless the most diligent
care is exercised by the breeder to couple him, or her, as the
case may be, with other animals which possess, to a certain
degree, his or her predominating excellencies. Much of this ten-
dency toward inferiority, or, toward improving excellence, will
depend on the depth of breeding in the parents—that is to say,
the long established purity of blood—in the so perfected sire and

196 AMERICAN CATTLE.

dam. Uniform perfection or excellence, or the highest quality
in appearance cannot always be expected in the produce of even
an aimost perfect sire and dam. Every now and then, in the
finest herds there will come out a creature of inferior appear-
ance, decidedly lacking some prominent good point possessed by
both parents, or one of them. Yet, even this inferior production,
having the good blood of his parents—constitution, health, and
all eise being right—may prove as good a sire or dam as the
very best of their superior relatives. We have known frequent
instances of the kind, and may be excused for relating one with
which we were for some time familiar. Some years ago, we
knew a bull calf, which was selected from a pure bred herd in
England, long established, and bred with a special care to retain
their purity of blood and general good qualities. He was a
good calf, possessing many of the strong and well defined points
of his race; but after his arrival in America, although healthy,
vigorous and well cared for, he grew up an ordinary, and every
way—for his breed—an inferior looking beast. Yet his stock
proved remarkably fine, even from inferior and coarse cows of
his own breed. It was not known that he ever got a calf bat
what was really superior, in appearance, and showing the prom-
inent excellencies of the herd from which he sprung. Yet
nobody liked the bull, and his importer, after keeping him two
or three years, sold him at a low price. His new owner, appre-
ciating the value of the blood of the bull, removed him to his
own herd, which was rather miscellancously composed of several
very good, and some only middling, yet all, purely bred cows.
He bred the bull to those cows for several years. The improve-
ment he made in their produce, of even the best of the cows,
was wonderful—better, indeed, than the produce of bulls of the
highest appearance and reputation in some other herds—although
no one of common observation would think him, judging by
appearance, worth much, comparatively. His stock sold for high

ON BREEDING. 197

prices, and after the bull was dead, men wondered what they
were about, not to appreciate the value of his blood! The sole
value of the bull was in his blood and pedigree. Of himself, he
was nothing; in his blood and pedigree, he was everything. So,
on the contrary, we have seen a bull, almost perfect to the eye,
pure in blood, and of good pedigree; but his pedigree traced
through ancestors whose qualities were incongruous—both coarse
and fine, or otherwise defective. His stock were uncertain in
their good qualities, and many of them decidedly inferior. The
first named bull could trace his lineage through a long line of
ancestry, possessing uniformly good qualities; the latter one
could not. He was patch-work, although thorough bred, as his
pedigree showed; but there was no fixed standard of excellence
through his long line of ancestry, and through him, ther bad
qualities all scattered into his stock, and his own good ones, as
seen in his stock, amounted to nothing positively certain. Thus,
pedigree ts indispensable; and apparent excellence in the animal
himself, unsupported by pedigree of undoubted excellence in a
long line, is of minor value.

Still, in the selection of. breeding animals, good form and
appearance, and good pedigree should go together. Asa rule,
we would not rely on pedigree alone. The appearance of the
animal should endorse the pedigree, and when good points and
good pedigree are combined, they constitute excellence of the
highest order. A sire or dam may be faulty in some minor par-
ticular of feature, yet when that minor feature is surmounted
by a prominent excellence in a more important and controlling
one, the inferior point may be overlooked in securing the better
one. Even apparent coarseness in some particulars, belongmg
to a sire or dam, may be excused, when connected with good
constitution and stamina, if either be coupled with one of the
opposite sex, having a tendency to over-fineness, or exceeding
delicacy. The vigor and apparent coarseness of the one will be

198 AMERICAN CATTLE.

corrected in the fineness of the other; or the opposite may occur,
and an almost or quite perfect progeny may be the result of their
union. And so with other qualities. Extremes of size, in both
sire and dam, may, in some instances, be coupled together, except
in great size of the sire, and diminutive smallness in the dam; and
such should not be bred together; but the conditions and sexes
may be reversed, as the finer bull to the coarser cow, to great
advantage. A little explanation is here necessary. As a rule,
cows of a small breed should not be bred to bulls of a much
larger breed, as a Devon, or Alderney, or even a diminutive
native cow, to a Short-horn bull. We except the Short-horn
bull, or whatever other breed of large cattle he may be, for this
reason: The fostus, or embryo calf, will partake more or less of
the character of the sire. If the formation be large, after the
sire, the growth of the foetus will be correspondingly large,
needing an undue amount of nourishment, and taxing heavily
the energies of the cow to carry it forward to parturition; and
at the time of birth it may be so large that the cow will be
unable, of herself, to deliver it—and sometimes, even with the
assistance of a farrier—alive. We.have known small cows to
die under the process, and others to have the calf dissected in
pieces to be delivered, when with a calf of her own kind, no
danger would ensue. The contrast of size was too violent for
safety to either the calf or its dam.

Another ill effect from this coupling of the large bull with the
small cow is, that for the want of sufficient room in the womb
of the cow while growing, the foetus becomes ill-shaped, and the
proper proportions of the limbs are not extended as they should
be. The consequence is a badly formed offspring. But in
putting the larger cow to the smaller bull, the case is reversed,
and a finely formed calf is the result. This latter is the true
way to breed the larger and smaller classes together. Still, if it
be necessary to breed the larger kind of bull to the smaller cows,

ON BREEDING. 199

a bull cf the smallest size of his kind, compact and snug in
proportion, should be selected, and the larger thus gradually
engrafted into the smaller breed, when, in a generation or two,
no danger can follow the use of good sized bulls on the heifers
of such offsprings from the smaller dams.

In thorough breeding, the bull should always show his own
masculine character, energy, and vigor—no cow look about him.
The cow should possess the softer and delicate points of her sex
in their fullest development, and no masculine features should
give her anything of a steer-like appearance. Sexuality, in their
highest qualities, should’ be stamped in every feature, on both
sides.

It sometimes occurs that two certain animals—bull and cow,
both of excellent quality—do not breed well together. The
good qualities of neither of them descend to their progeny, the
form and features of such progeny running back into some
unknown inferior characteristics of the ancestry of one or both
the parents. This cannot be accounted for, only in the occasional
uncertainties of nature in transmitting the character of parents
directly to their offspring. When such uncertainty is ascer-
tained to be the habit of the cow and bull so breeding, further
intercourse between them should cease, and the cow coupled
with a different bull. On the contrary, when a certain bull and
cow do breed successfully together, producing really good stock,
they should continue to be bred together, unless a bull of
altogether superior points and pedigree can be found. We
know no necessity for changing the bull when the cow breeds
well to him, unless the new bull be a great deal better than the
one she has previously bred to. Changing, merely for the- sake
of change, is of no benefit. It is mischievously introducing a
multiplicity of crosses into one’s herd, and thus scattering their
blood into uncertainties, and wide variety of offspring, when
fixed excellencies might be perpetuated to more advantage,

200 AMERICAN CATTLE.

We might run into almost numberless refinements, or theories,
touching subordinate particulars of sire or dam, without reaching
any well defined or accurate result; but when we say that our
preliminary rules must be steadfastly adhered to, and after that,
to breed from the best sires, in their outward appearance, to be
obtained, and good pedigrees attached to them, the main point
of the object is accomplished.

There is one question touching the zmprovement, as well as of
maintaining stock in their wonted excellence, in which much
controversy has for many years existed, viz.: the advantages or
policy of breeding from affinities, more or less near in blood and
consanguinity, called

‘“IN-AND-IN BREEDING.”

Perhaps there is no better place to touch upon it than here.
In the improvement and working up to their present degree of
perfection, the several races of domestic animals which have
attracted the attention of modern stock breeders, we find that
the most remarkable and successful results, so far as concerned
the outward form, internal structure, and productive power of
the animals, have been derived from this system. History, so
far as we know it, so instructs us. In order to perfectly under-
stand it, we briefly state the premises.

We throw out of the question the absurd proposition enter-
tained by some, that any one of the present well established
breeds of cattle, have been formed by crossing those of divers
strange breeds upon each other. Such has not been the case in
any long established breeds with which we are familiar. In the
history of those breeds, we have seen that with one or two
exceptions, they have existed from time immemorial in their
own distinct characters and varieties, and that they have been
improved from the blood of themselves alone. -.That question
noeds no further discussion. The only question now is, as to the

ON BREEDING. 201

fact of that improvement being made, and to what extent, by a
course of breeding from close relationship in blood with each
other. The practice—as it certainly has been the practice—
probably originated from the selection of animals possessing
certain superior and desirable qualities, and after breeding them
together, their produce being found to possess the combined
good qualities of both parents, in an improved degree, the
breeders, with a view of fixing and concentrating those good
points still more strongly in the blood and constitution of their
animals, bred the sire to his daughter, the sons and daughters
with each other, sons to mothers, and any, and all sorts of rela-
tionship which, among humanity, would be considered the most
incestuous. Yet this practice, among their dumb animals, proved
eminently successful. They thus obtained stock of certain and
positive qualities of excellence, which, among each other, or
when bred upon stock of other families or tribes, would stamp
their own character upon them, with a certainty and strength
that could be reached by no kind of miscellaneous breeding
whatever.

This mode of breeding, to obtain certain results, has been
practiced with all domestic animals—among quadrupeds, from
the horse down to the rabbit—and with the feathered tribes,
through all their varieties, from the swan to the canary bird.
Such is the fact; and in support of it, numerous instances might
be named, in breeding other animals than cattle, which are not
now necessary to notice, as we state the principle on which the
practice has been adopted, and the successful results which have
followed it. The subject will bear some discussion.

A prejudice, to a considerable extent, exists in the popular
mind against blood relation in breeding animals of any variety,
and they indulge it in regard to the lower orders of Crea-
tion as they do to mankind. So far as the prejudice relates
to humanity, it is mainly derived from Divine authority, as a

y*

202 AMERICAN CATTLE.

general principle, and also from various statistical tables, giving
the results of intermarriages between blood relations, in the
decline of stamina, physical power, and mental vigor of the
parents, in their descendants. Some of these statistical tables
may be true; others may be highly colored with the bias of
opinion or prejudice entertained by those who made them.
These statements might be more or less controverted, by close
inquiry into the various circumstances in which the parents were
placed, and the modes of life and education to which such fami-
lies, both in parent and offspring, were subjected.

We do not propose to combat the prejudices above named,
nor are we disposed to yield to all the sweeping conclusions to
which the objections are carried, either in theory or apparent
fact. There are certain physical parallels running through both
the human family and the brute creation, to which the same
rules may, either directly, or remotely apply; but not ad rules;
and we may name some of these parallels, with the differences
which apply to them. Let us see with how much justice.

Man is far more nicely constituted in his bodily functions than
the lower orders of animals. He attains much greater longevity
than the most of them. He is liable to infinitely more diseases,
and those diseases are more complicated in kind, origin, treat-
ment and result. The chances of life, from infancy to a state of
puberty, are far less in human than in the brute creation, from
numberless circumstances unnecessary here to mention. He is
endowed with thought, sentiment, understanding, sympathies,
imagination, as well as instinct and passion. These qualities are
all which need to be enumerated for our present purpose.

The lower orders of animals are less subject to casualties of
life or limb; less liable to disease; less exposed to danger in
bringing forth their young; less helpless in infancy, and sooner
able to provide for their own natural wants. They have little
thought; no great degree of sense; little reasoning faculty ;

ON BREEDING. 203

some memory; dull imagination; not a particle of sentiment;
slight sympathy; no lasting affection for their offspring after
they can provide for themselves; and no power of mind to rise
above the order of their natures, Their permanent affections,
if they can be said to have affections at all, are towards man
alone. They have instinct and passion much stronger than man;
and that instinct and passion are uncontrollable—even by dis-
cipline, unless under superior force—and they indulge them on
every available occasion, regardless of consequences. Thus man
and the brute have little in common beyond their animal pro-
pensities.

We have spoken of mankind in a state of civilization. But
even man can become brutalized; and the lower in the scale of
humanity he descends, the more like the brute, in the indulgence
of his instincts and passion, he becomes, until, perhaps, the brute
is the better of the two.

Medical men tell us, and observing people know, that concep-
tion and gestation in mankind, are more or less influenced by the
sensations or action of the mind, as sympathy, or imagination,
fright or terror in the female during their continuance, as seen
by strange marks on their bodies, or strange freaks of character
in their offspring in numerous instances. It is seldom seen in the
brute creation, and then only by sudden and startling emotion,
or long familiarity with particular associations. Man, unless he
becomes thoroughly brutalized, revolts at known incest. The
brute, in either sex, gratifies its lust with the first object of its
kind it meets, no matter what the blood relation, and in this
indulgence, only acts out its nature. In domestication, they are
but machines in our hands, with which to work out certain desired
results, and their relations in blood have nothing to do with pro-
priety or impropriety, in the coupling them together in any
conceivable blood relationship.

204 AMERICAN CATTLE.

Wild animals of every race and variety, herd together, come
in heat, copulate without regard to blood relation, the stronger
males taking precedence in such service, and the young usually,
unless accident occur, being healthy, robust, and keeping up the
qualities of their sires and dams. Put a pair of wild deer ina
park, and let them breed together for years, and their young also,,
promiscuously together; no deterioration is found in them—pro-
vided their natural habits and food are not interfered with.
There are herds of wild cattle in some parks in the north of
England, which have been bred together for centuries, without
molestation or interference, save when they are occasionally
slaughtered, and they remain the same in vigor, form, and appear-
ance. Instinct and desire are the passions which govern them
in procreation, regardless of blood relation, and with no evil con-
sequences. A pair of pigeons, geese, swans, ducks, rabbits, or
other small domesticated animals, are put together in the same
way, and they and their offspring breed at will, promiscuously,
for years together, with no bad results, and we think nothing of
it. So with cattle, horses, sheep, pigs and goats—every brute
animal, in fact, which breeds at all. They have no family affec-
tions or sympathies, no permanent likes or dislikes, after the
mother has weaned her young, and it has become able to provide
for itself. The female, when in heat, freely receives the male,
comely or uncomely, no matter what, if of her own kind; and
the male, with the same ungovernable propensity, seeks his grati-
fication with her. Blood relation among themselves amounts to
nothing, even if they had the capacity to think of it, which they
have not. The indulgence of their lust is the sole object of their
desire, and that is effected regardless of consequences.

We say, then, that the question of brute incest amounts to
nothing. Breeding in-and-in, so far as the animal is affected, is
no more than breeding “out-and-out” into strange blood at every
cross, under like conditions and circumstances.

ON BREEDING. 205

Let us understand: Conceding that our point is well taken,
there is one grand fundamental condition upon which all progres-
sive breeding is founded, viz.: Sound health and constitution in
the parents whose produce is sought to be improved. If closely
related animals have constitutional disease of any kind, their
offspring will inherit it, and interbreeding will intensify the
disease in every descending production of the family. Even the
out-and-out breeding of unhealthy auimals, with healthy sires or
dams, will not altogether eradicate the disease inherited, or
chronic, as it may be. Unsound, or diseased animals, or those
having a tendency to disease or unsoundness, when bred together,
no matter how distant their blood relation, their produce will be
unsound; and if the disease be apparently checked or oblit-
erated in the young stock, it may lie dormant for a time, and
then break out in their descendants in all its original virulence,
as seen in their ancestors of some generations back. Diseased
animals should never be used in either progressive or any other
breeding. Also, if barrenness (although barrenness is not prop-
erly a disease,) be a constitutional tendency in the first dam, or
lack of virility be a constitutional tendency in the first sire,
those tendencies may become perpetuated to such degree, by close
interbreeding from parents to offspring, or between such offspring,
as to finally result in almost total barrenness on both sides, in
the entire family. If such tendency increase in the produce,
new blood of an opposite tendency must, of course, be intro-
duced. But, if the blood of these barrenly inclined animals,
otherwise than in that particular fault in either sire or dam, be
of great value, they should be coupled with other fruitful ones,
of different families, possessed in as high degree as possible of
the same distinctive qualities, sought to be perpetuated through
the original parents, so that the same distinct characteristics may
be retained in the herd. ‘Like produces like,” is the inexorable
law of nature, only departed from, under strange and extraor-

206 AMERICAN CATTLE.

dinary influences, and the axiom should never be neglected by
the breeder. To follow its teachings, generally, is the road
either to success or ruin. Good animals, as a rule, will produce
their kind; bad ones will produce theirs. Our remarks regard-
ing barrenness and its tendencies, as well as the recovery into
full fruitfulness, might be illustrated, had we the space, by several
well authenticated examples, now unnecessary, and perhaps
invidious to mention.

To follow up the “in-and-in” theory: Suppose, after breeding
thus closely for a series of years, some failing in vigor or quality
is detected in the young stock; should further interbreeding be
continued? No. What then? There always will be, if your
stock be of blood having any currency at all, a distantly removed
family of the kind, possessing mainly, or fully, the identical
blood of your own herd, in a locality not far distant, to which, if
their good qualities be still retained, a resort may at once be
made to reinvigorate your stock, and a fresh cross be obtained.
We may be here met with the objection, thatif the same blood
be resorted to, the cross will not be a fresh one, and the like ill
results follow, as with your own previous in-and-in breeding.
Such fact, by no means, need follow.

Suppose that an importation of a number of cattle of a closely
bred family—bulls and cows—be made into New York, Boston,
or Philadelphia. A part of them are taken into New England,
another part into Pennsylvania, or Western New York, and
another into Kentucky, Ohio, or a farther Western State, whora

_the soils are quite unlike, and the climates somewhat different
from each other. These animals, thus widely separated, will
soon acquire somewhat different characteristics from each other
family of the same original stock, although all may be kept and
bred with equal care. The water they drink, the soil on which
they graze, the food they eat, the climate they inhabit, will work
somewhat of a change in their constitutions and habits, and one

ON BREEDING. 207

of the families, although bred in the same manner, and with the
same care in keeping, may be different from, or superior to the
others in some peculiar quality. Thus, these families become
estranged in constitutional blood, and somewhat in habit, from
each other. They do, in their wide separation, become new
herds, so far as their close original blood is concerned. After
some years’ continuance in their varied localities, they may, there-
fore, be reunited, in the application of bulls to the cows of their
distant relations, with entire safety to the quality of their future
offspring. We have seen this very thing already done with
admirable effect, in the United States, and with an improvement,
if possible, on the good qualities of the originally imported stock.
Under such circumstances, a resort to the old blood can be
made, and kept intact in the herd without deterioration, and
thus prevent an infusion of baser, or less desirable quality, in the
herd proposed to be kept perfect in its lineage, and no outsdde
cross need be admitted. Bakewell did so with his Long-horns,
through his whole course of cattle breeding, going only twice
out of his own herd for a fresh bull, and then into the same
family blood, at the distance of a few counties away, and no
breeder of his time had better, if as good cattle of the kind as
he. Price, a noted breeder of Herefords thirty years ago—no
better in England—asserted that he had not gone out of his
own herd for a bull for forty years, and at his final sale, when he
gave up breeding, his cattle bronght the highest prices—for
Herefords—that had been known. The two brothers Colling
began breeding short-horns, from the best cattle they could
obtain from other breeders, about the year 1780. They soon”
got the bull Hubback, a thorough bred of their own breed, and
although they retained him only three years, they bred pertina-
ciously from his blood until the year 1810—thirty years—
excepting only in Charles Colling’s “alloy” family of the Gallo-
way cross, Charles, in that year, sold out his stock at the

208 AMERICAN CATTLE.

highest prices ever known. His brother Robert so bred his
stock—no “alloy” about them—until 1818—thirty-eight years—
when he sold out at prices larger than any other short-horn herd
would sell for at the time. By a change of times, (it was war
times when Charles sold, and the country was at peace when
Robert sold,) all agricultural prices were much lower in 1818.
Their stocks stood in the very highest repute, and no men had
bred so intensely in-and-in, by every possible intermixture, as
they, adhering to their old blood to the last. Charles, in some
instances, bred his bull “Favorite” to his own dam, and sister,
and granddaughters, and so down, for four or five generations,

So also, bred Mr. Bates, who bought his first “ Duchess,”
deeply bred in-and-in, of Charles Colling, in the year 1804. He
bred her and her near relations together, all closely allied in
blood, and never went out of his own herd for a bull, with
any success, as he frequently asserted, until the year 1831,
when he obtained the bull “Belvedere,” of the same blood, in
another herd. He also introduced into his herd, the ‘‘ Matchem
cow,” an animal showing excellent points of character, a stranger
to his own stock, but which he contended had a back cross of
his favorite blood in her, and thus possessing good quality, with
which to reinvigorate the energies of his deeply in-and-in bred
stock. He crossed his best bulls on that cow, and then interbred
her produce with others of his old blood, and adhered to that
blood thus crossed, and still further interbred, for the remainder
of his lifee Mr. Bates died in 1849, and for more than fifty
years was a short-horn breeder.

So, also, bred the Booth brothers, John and Richard, long
time breeders of great celebrity, and their stock still remains in
high repute, both in England and America. They bred deeply
in-and-in, So did the Wetherells, Mr. Mason, Wright, Trotter,
Charge, Harl Spencer, Sir Charles Knightley, and other noted
breeders of their day, although we know less of their particular

ON BREEDING. 209

breeding, only as we trace them through the early Herd Books,
than of the Collings, and Bates. All these herds were of high
reputation, and their blood, passing since through the hands of
other breeders, is now widely, by importation, scattered over the
United States and the Canadas.

We would not be invidious in naming these particular breeders
and their stocks, nor the short-horn breed, but to illustrate a fact.
Every improved race of cattle in Britain has been more or
less so in-and-in bred—Devons, Herefords, Long-horns, Ayr-
shires, Highlands, Galloways, Alderneys, and the famous ‘ Dutch”
cows of Holland. It was indispensable so to do, to concentrate
their good qualities until a standard of excellence had been
attained, from which the breeders could strike out into more
divergent blood.

Thus, the fact that in-and-in breeding, of itself, having a ten-
dency to deteriorate the quality of the produce is shown to be
fallacious, so far as those breeders were concerned: the manner of
doing so is quite another thing. Interbreeding in such close
relation, is a nice—possibly a hazardous—thing, and can only be
practiced by experienced men who are good physiologists, have
a just appreciation of both the good and indifferent qualities
which their cattle possess, and the knowledge how to couple
them together to produce favorable results.

The great merits and object claimed for in-and-in breeding, is
the concentration of good blood in the animal so bred, enabling
him or her to transmit that blood strongly, not only in the herd
where they originated, but in other herds to which they may be
removed. We do not, in fact, believe that many who object to
the so-called “‘in-and-in” practice of breeding, really appreciate
their own course of practice, while they are constantly pursuing
that which they condemn.

Our attention has been recently called to this subject by Mr.
T. S. Humrickhouse, of Coshocton, Ohio,—a breeder of cattle

210 AMERICAN CATTLE.

himself—who has evidently paid much attention to the subject,
We give his notes as sent to us:

“IN-AND-IN BREEDING.—SHORT-HORNS,—ESTABLISHING OR
FIXING THE VARIETY AS AN IMPROVED BREED.

“In my essay, published in the Ohio Agricultural Report for
1854, on ‘The General Principles of Propagation,’ &c., page
179, I use this language:

“¢ And, if there are advantages arising from the having placed
in the line of the direct ancestry, near and remote, of our herds,
a great number of approved individuals, both male and female,
as has been seen, it follows that there must be far greater advan-
tages arising from having the same one individual—if he be of
marked superiority—placed in that line the greatest possible num-
ber of times. This is done by ‘in-and-in breeding,’ and is the
object of it. Now, it is easier to find this one unsurpassed
individual than to find many, for, in the many, there will most
certainly be one to be preferred to all the rest. Then, under
the operation of the principle of atavism, (ancestral excellence
or peculiarity,) the chances, that the resemblance of such une-
qualled ancestor will be obtained, must be in the ratio of the
number of times that he occurs in the ascending lines. Hence
greater uniformity and greater excellence in all the progeny.
An apt illustration of this is found, in the frequent occurrence of
the Godolphin Arabian, in the pedigrees of all our blooded horses,
carried back to him as their founder.’

“To give greater force to the thoughts expressed in this quota-
tion, I have, ever since they were committed to paper, entertained
the purpose, at some time, to make the actual count. Instead,
however, of using the thorough bred horse as the illustration, I
now find it much easier, owing to the greater completeness of
the materials at hand for making such a count, to carry out that
design by using the improved short-horns as an illustration, and

ON BREEDING. 211

taking Mr. Charles Colling’s famous bull Favorite (252)—one
of the most celebrated of the variety—as the individual, the
number of descents from whom, in the pedigrees of some of our
living short-horns, is to be ascertained. Accordingly, I have
made the count, in the cases of several animals selected for that
purpose; and, for the better understanding of the subject, their
pedigrees, as contained in the Herd Book, have been transcribed,
and, together with the result of the count as made for each, given
below.”

Mr. H. then gives the names and pedigrees, from the Ameri-
can Herd Book, of eight thorough bred short-horns, some of
them bred in England, and imported into America, with their
produce since arriving here—the names of which we have not
room, nor is it necessary, to insert—each of which number from
672 to 8,104 descents—through all their collateral ancestry—
into their own blood from the aforesaid bull Favorite (252).

Thus, although our short-horn breeders, by the substitution of
“new crosses,” as they suppose, are infusing fresh blood into
their herds, are, in reality, persistently breeding back into essen-
tially the same blood with which they started, or still retain,
varied only by their change to different localities, yet deriving
their lineage from the same original ancestry.

It is so with all improved breeds, or races of cattle, and other
animals, A very few breeders and improvers, with a few well
chosen animals, started the system, and from the produce which
they reared from them, scattered through numerous individual
hands, they have spread and multiplied, as did the children of
Israel first descended from Abraham, into their own chosen races,
each of their kind, but all chiefly one blood, and one lineage.

We feel much indebted to the acumen and industry of Mr.
Humrickhouse for his hint and illustration.

We have discussed his subject of breeding, at some length,
mainly historically, rather than from a wish to commend it, as

212 AMERICAN CATTLE.

we are aware that much misapprehension has been entertained
regarding it, and consider it necessary, in the present advanced
state of cattle breeding in our country, that it should be fully
understood.

We are not an advocate of the practice now, except in partic.
ular cases, and under peculiar circumstances. There is, indeed,
no necessity for it, to any extent, as our popular breeds of cattle
are so widely distributed as to permit advantageous selections to
be made from various herds for fresh crosses, without running
into close relations of blood. Yet, two or three direct crosses
may be made in successive generations, with a choice bull on his
own descendants, even now, to decided advantage.

To sum up this prolonged discussion, we would, as a rule, only
advise the breeder, either of pure bred cattle, or grades, to com-
mence his herd with the best and most perfect animals he can
find, or which he can afford, both cows and bulls; and so often
as he needs a new bull, to again get the best one he can. Then,
with due care, skill, and diligence, he may succeed, keeping
always in mind the governing principles and rules laid down at
the beginning of this discussion. A volume of writing would
not much further enlighten him, as he is presamed to have some
discretion and judgment of his own to guide his conduct.

We close this, we fear, too long extended branch of our sub-
ject, by quoting Sir John S. Sebright, a distinguished English
authority, who early in the present century acquired much
celebrity as a stock breeder among the smaller varieties of
domestic animals, It was written in the year 1809, and entitled
“The Art of Improving the Breeds of Domestic Animals: Ina
letter addressed to Sir Joseph Banks, by Sir John Saunders
Sebright.”

‘The best breeds, after having been obtained at great expense,
too frequently degenerate from mismanagement. Men conceive
that, if they have procured good males and good females, they

ON BREEDING. 213

have aone all that is necessary to establish and to continue a
good breed; but this is by no means the case,

“Were I to define what is called the art of breeding, I should
say that it consisted in the selection of males and females,
intended to breed together, in refereuce to each other’s merits
and defects.

“It is not always by putting the best male to the best female,
that the best produce will be obtained; for, should they both
have a tendency to the same defect, although in ever so slight a
degree, it will, in general, preponderate so much in the produce
as to render it of little value.

“A breed of animals may be said to be cmproved when any
desired quality has been increased by art, beyond what that qual-
ity was in the same breed in a state of nature; the swiftness of
the race-horse, the propensity to fatten in cattle, and the fine
wool in sheep, are improvements which have been made in par-
ticular varieties of the species to which these animals belong.
What has been produced by art must be continued by the same
means, for the most improved breeds will soon return to a state
of nature, or perhaps defects will arise, which did not exist when
the breed was in its natural state, unless the greatest attention is
paid to the selection of the individuals who arecto breed together.

- We must observe the smallest tendency to imperfection in
our stock, the moment it appears, so as to be able to counteract
it before it becomes a defect; as a rope-dancer, to preserve his
equilibrium, must collect the balance before it has gone too far,
and then not by such a motion as will incline it too much to the
opposite side.

“The breeder's success will depend entirely upon the degree
in which he may happen to possess this particular talent.

“Regard should not only be paid to the qualities apparent in
animals, selected for breeding, but to those which have prevailed
in the race from which they are descended, as they will always

214 AMERICAN CATTLE.

show themselves sooner or later in the progeny. It is for this
reason that we should not breed from an animal, however excel-
lent, unless we can ascertain it to be what is called well bred;
that is, descended from a race of ancestors, who have, through
several generations, possessed, in a high degree, the properties
which it is our object to obtain.

“Tf a breed cannot be improved, or even continued in the
degree of perfection at which it has already arrived, but by breed-
ing from individuals so selected as to correct each other's defects,
and by a judicious combination of their different properties, (a
position, I believe, that will not be denied,) it follows that ani-
mals must degenerate, by being long bred from the same family,
without the intermixture of any other blood, or from being what
is technically called bred in-and-in.

“Breeding is sometimes done with father and daughter, and
mother and son. This is not what I consider as breeding in-and-
in; for the daughter is only half of the same blood as the father,
and will probably partake, in a small degree, of the properties of
the mother.

“Mr, Meynel sometimes bred from brother and sister. This
is certainly what may be called a little close; but should they
both be very good, and, particularly, should the same defects not
predominate in both, but the perfections of the one promise to
correct in the produce the imperfections of the other, I do not
think it objectionable.

“Mr. Bakewell had certainly the merit of destroying the absurd
prejudice which formerly prevailed against breeding from animals
between whom there was any degree of relationship. Had this
opinion been universally acted upon, no one could have been said
to be possessed of a particular breed, good or bad; for the pro-
duce of one year would have been dissimilar to that of another,
and we should have availed ourselves but little of an animal of
superior merit, that we might have had the good fortune to
possess.

ON BREEDING. 215

“The effect of breeding in-and-in may be accelerated or
retarded by selection, particularly in those animals who produce
many young ones at a time. There may be families so nearly
perfect as to go through several generations, without sustaining
much injury from having been bred ¢n-and-in.

“Breeding in-and-in, will, of course, have the same effect in
strengthening the good, as the bad properties, and may be bene-
ficial, if not carried too far, particularly in fixing any variety
which may be thought valuable.

“Tf the original male and female were of different families, by
breeding from the mother and son, and again from the male pro-
duce and the mother, and from the father and the daughter in
the same way, two families sufficiently distinct might be obtained ;
for the son is only half of the father’s blood, and the produce
from the mother and the son will be six parts of the mother and
two of the father.

“Although I believe the occasional intermixture of different
families to be necessary, I do not, by any means, approve of mix-
ing two distinct breeds, with the view of uniting the valuable
properties of both. This experiment has been frequently tried
by others as well as myself, but has, I believe, never succeeded.
The first cross frequently produces a tolerable animal, but it is
a breed that cannot be continued.

“Jt ig well known that a particular formation generally indi-
cates a disposition to get fat, in all sorts of animals; but this rule
is not universal, for we sometimes see animals of the most
approved forms, who are slow feeders, and whose flesh is of a bad
quality, which the graziers easily ascertain by the touch. The
disposition to get fat is more generally found in some breeds than
in others. The Scotch Highland cattle are remarkable for being
almost all quick feeders, although many of them are defective in
shape. The Welsh cattle have but hittle disposition to get fat;
not from being particularly ill-shaped, but because they are
almost invariably what the graziers call bad handlers.

216 AMERICAN CATTLE.

“No trouble or expense will be spared by those who expect
to derive profit, not from the quantity, but from the quality
of the animals which they breed. The competition, which must
always exist between breeders of this description, will be a never-
failing stimulus to exertion.

“The common farmer, who seldom sees any stock but his own
and that of his neighbors, generally concludes, that his own have
arrived at the summit of perfection. But the breeder must
frequently submit his male animals to the inspection of the pub-
lic and criticism of his rivals, who will certainly not encourage
any prejudices he may entertain of their superiority.

“These observations are the result of many years’ experience,
in breeding animals of various descriptions. But the life of man
is not long enough to form very decisive conclusions upon a sub-
ject which is so little understood, and which is darkened by
innumerable prejudices. Many experiments must be tried, to
establish a single fact; for nature is sometimes so capricious in her
prpductions, that the most accurate observer will be frequently
deceived, if he draws any inference from a single experiment.”

To conclude, we give a different view to the supposed benefits
of in-and-in breeding, against which some of our most experi-
enced stock breeders entertain, as they conceive, well fortified
opinions. Mr. Thomas C. Jones, an eminent lawyer, as well as
a veteran short-horn cattle breeder, of Delaware, Ohio, from
whom we requested a paper on the subject, says the following:

“Your idea of my preparing a paper, giving facts to show the
advantages of ‘out-crossing,’ as compared with in-and-in breed-
ing, I find to be impracticable, for several reasons. The number
of instances that could be cited in such a paper, or indeed in an
article of any length, is so small in comparison with the number
of cattle bred, that the value of such instances, as evidence, in
support of my position, would amount to very little. All dis-
cussions based upon such evidence have been unsatisfactory.

ON BREEDING. 217

‘Stonehenge,’ speaking of breeding race horses, says, ‘that
by referring to distinguished animals, it will be found that the
proportion of in-bred and crossed horses is about equal.’ But
of those that he calls in-bred, I have found none that were the
produce of nearer connection than first cousins. The instances
you cite of the old in-and-in breeders, do not, in my opinion,
prove their success. I deny that they have, in the aggregate,
bred more good animals than others who have not so bred.
From the in-and-in families they have had less calves, and more
bad ones than other breeders of less intelligence, who did not
follow in their track.

“The assumption that occasional animals produced by such
close in-and-in breeding as some have practiced, and which were
really highly meritorious, and sold for enormous prices, (thereby
establishing distinct families of cattlé,) is a false one, as compared
with other animals not so incestuously bred, although descended
originally from the very same animals. This, I say, is against
reason, as well as against experience of the great mass of practi-
cal breeders.

“T do not say that we should never breed in-and-in. I agree
that it would be hetter to breed to a good animal closely related
to our stock, than to breed to a poor one that was not so related;
and I agree that many instances can be cited where no bad
results have followed, where they have not been carried too far.
But IT deny that in any case, such close breeding has been more
beneficial than the breeding together of animals of the same
blood and quality that were not akin.* Occasionally, by such
close connection, an extraordinary animal is produced, but such

* Judge Jones is a breeder of short-horn cattle. If he will tax his memory, or
refer back to the early good short-horn families in the first volume of the English
Herd Book, he will find that all those of superior excellence, trace their pedigrees
into the herds of but a limited number of breeders, from which have descended, by
continuous interchanging crosses, the best blood and animals of the present day.—

LP. Aw
10

218 AMERICAN CATTLE.

a result is apt to be followed by equally inferior ones, Accord-
ing to my observation, whenever this system has been long
continued, the number of poor animals has outnumbered the good
ones, A system that produces such results cannot be the true
one. That practice is the best which produces the greatest aver-
age excellence, and the united experience of the great body of
practical breeders attests this as best accomplished by avoiding
incestuous breeding. Such testimony is worth more than a
reference to a few distinguished animals, produced by even the
most eminent breeders, while numerous other inferior beasts of
the same families and blood are left out of the account.”

Thus we leave the subject. We are aware that Judge Jones
speaks the sentiments of many veteran cattle breeders, whose
practice has been eminently successful in ¢mproving their thor-
ough bred cattle, and for whose opinions we have a high respect.
We have but repeated history, and facts, founded as we believe,
on sound physiological principles, leaving those who are to prac-
tice in the exercise of a sound judgment in the course they
choose to pursue in striving either to improve, or to maintain in
their present excellence, the stock of which they are possessed.
or may hereafter control.

CHAPTER XX.
TREATMENT OF BREEDING COWS.

Tus is purely a practical matter. It may be said to belong
properly to the subject of breeding; but we purpose to give it
emphasis in a chapter by itself, and not mix it with topics in
part theoretical.

The whole subject is important, whether applied to cattle
which range in miscellaneous herds, or in choice collections of
either grade, or pure bred animals for particular, or ordinary pur-
poses. The cow, as has already been observed, is a creature of
instinct, impulse, and passion. Her instinct is, to breed her
kind; her impulse is, to seek the male when that instinct becomes
active; her passion is, to be gratified with the first opportunity.
She has no fancy, no taste, and little imagination. She as read-
ily receives the embraces of the most villainous scrub that falls
in her way, as the bull of comeliest proportions; and if it so
happen that she encounters them both in her phrenzy, the infe-
rior brute is almost sure to impregnate her, even under the
stealthiest, and apparently, least available opportunity. Under
such circumstances, therefore, it is necessary that cows associate
only with their kind, and so far as possible, with those of their
own breed; and when pure bred animals, with only those of
decided excellence.

We say that the cow has little imagination; but she may
have some, and that imagination is emotional, acted upon sud-
denly, and for only a brief period during sexual heat, or the
early stages of pregnancy. Her associations at such a season,

220 AMERICAN CATTLE.

should familiarize her to the sight of the best of her kind. If an.
nferior male, a steer, or ox, for instance, be running in the same
ield, or an adjoining one, where she can see him (and such
iteer, or ox, will always strive to appease her passion, if they can
ret together, to which attempt she readily submits,) he may so
iffect her imagination thus operated upon, as to impress to some
.xtent the foetus which may soon be conceived under the action
f a proper bull, Therefore she should be prevented any such
amiliarity with inferior brutes. This, to the common observer,

nay appear absurd; but we will give an instance: Some years

igo, in the winter season, we had a thorough bred short-horn

‘ow, which the herdsman had just let out of the stable with

ther cows to water. She was immediately discovered to be in
ieat. As she was passing through the yard, a villainous black
crub of a bull from a neighboring farm, had strayed away, and
wroke into our premises, and at that moment had come into the
rard. He encountered the cow, and before the herdsman could

each them, a hurried coition had taken place. The cow was
mmediately separated from him, put into a small enclosure, and
. thorough bred bull of her own breed admitted to her, with the
isual and repeated effect. But it proved of no avail. In due
ime, the cow produced a black-roan bull calf, “steel mixed.”

Ie turned out a good one, taking more the form of the cow than
f his sire, and we made a steer of him. The winter in which he
recame a yearling, when running in the yard with some other
alves, the door of the stable, in which several thorough bred

hort-horn cows were standing, tied in their stalls, was open.

“hat calf, in a frolic, ran bounding into the stable. One of the
ows but a few days previous having received the bull, (a
horough bred short-horn, ) started in alarm, threw her head on one
ide, saw the calf running by, and gave a loud, sudden bawl.

t was only an emotion of fright, and in a moment she was over
t. At the proper time she calved, and that calf, a pure roan

TREATMENT OF BREEDING COWS. 221

short-horn heifer, had one side of its face (the same side which
its dam in her fright, had thrown around to look at the bounding
black yearling,) and jaw, back on to her neck, colored the same
as the calf that caused the fright of its dam, the black hair run-
ning in a straight line from the middle of her skull down the face
to the center of her nose, half of which was also black. The fact
needed no further explanation. We reared the calf. She proved
a fine cow, and bred us several excellent calves, with no mark
of anything but a pure short-horn in them. We have heard,
and seen accounts, of similar accidents in other herds, but differ-
ing in circumstances, and character. A cow may become so
infatuated with the presence of a male unable to copulate with
her, that when admitted to a proper bull, instead of resembling
him, the foetus takes the impression from the one to which the
cow had become familiar. She was merely passive, under the
action of the bull which begot and should have impressed his
own likeness on her calf. Such instances are not common, but
they are possible, and of sufficiently frequent occurrence as to
warn all good cattle breeders to be cautious of the associations
permitted with their cows.

When the cow comes in heat, she should be allowed to see
the bull fully and deliberately when introduced to him, and apart
from the company of other cows. A single, or at most a once
repeated service is sufficient, and immediately after the service
she should be confined in her stall, or a small enclosure by her-
self, until her heat fully passes off. If she be let out immediately
with other cattle, they only tease, and worry her, to no good,
but frequently, positive injury. If the calf to be bred is of no
consequence, only to be made into veal, or destroyed soon after
birth, this pains with the cow need not be taken; but when
cattle of any considerable value are to be reared, the little extra
labor required should be cheerfully bestowed.

222 AMERICAN CATTLE.

In breeding thorough bred cows, some writers contend that if
the heifer be first bred to an inferior bull, not only her first calf will
resemble him, but her succeeding calves will resemble him aiso,
whatever may be the qualities of their own sires. This supposi-
tion is based on the principle that the heifer’s first impression of
the bull at coition, are so strong as not to be effaced, and that
her imagination at the time continued to influence her future
progeny. It is possible that such may have been the fact in
some peculiar cases; but they have been very uncommon. We
have known many instances of cows with their first calves being
bred to bad bulls, but no known bad result has followed her suc-
ceeding progeny. It is well, however, to say that none but the
best bulls should always be used, and any inferiority of blood in
them strictly avoided.

In a pamphlet entitled, “On a Remarkable Effect of Cross-
Breeding: by Alex. Harvey, M. D., Physician and Lecturer in
the Royal Infirmary, at Aberdeen, Scotland; printed in 1851,”
a work of considerable research, are found, aside from much
philosophy, and some’speculation, some striking facts. We have
heard some of the facts before; but as they are important in their
bearing in the case of cows in connection with breeding, although
of considerable length, we quote them for the study of those who
choose to look deeper into the subject than a casual, or slight
observation will admit.

There are some rather fine-spun theories suggested, which
actual investigation will not corroborate, but we give the matter
as written by its author:

“There ig a circumstance connected with the process of breed-
ing in the higher classes of animals, which seems to me to merit
a larger share, than it has yet received, of the attention of the
Agricultural body. It is this: that a male animal, that has
once had fruitful connection with a female, may so influence her
future offspring begotten by other males, as, to a greater or less

TREATMENT OF BREEDING COWS. 223

extent, to engraft upon them Ais own distinctive features;—his
influence thus reaching to the subsequent progeny in whose con-
ception he himself has had no share,—and his image and super-
scription being, so to speak, more or less legibly inscribed upon
them.

* Accordingly, if the female be of a ddfferent breed or species
from that male, and have thus borne a cross or a hybrid by hin,
her subsequent offspring, got by males of the same breed or
species as herself, may yet have, more or less, the characters of
a cross or hybrid.

“Tt seems not improbable, indeed, that on every occasion of
fruitful intercourse between a male and a female, some effect
of this kind is wrought on the breeding powers of the female;
but it would appear that the greater effect results from the first
sexual connection. Whether the effect is absolutely permanent,
and might show itself in all the offspring which the female is
capable of subsequently producing, is at present uncertain; but it
would seem, in some instances at least, to disappear after a time.

“Of this singular phenomenon, examples will presently be
given. That it is not less practical in its bearing than singular
in its character, must be evident to every one. If it be a gen-
eral fact,—that is to say, a fact having the character of a law of
nature—it is one obviously of practical application in the breed-
ing of stock. It will at once appear how important it must be
that care be taken in the selection of the male, and particularly
of the first male, in the coupling of animals even of the same
breed; and, if the preservation of a pure breed be an object of
regard, that crossing be in every instance religiously eschewed.
Whether it be a fact of that description, cannot, in the mean-
time, with any confidence be alleged. At present, the fact itself
is probably known to comparatively few, and what is known
regarding it, is deficient both in scientific accuracy and in practi-
cal value. But the conjecture may be hazarded, that were the

224 AMERICAN CATTLE.

subject brought prominently under the notice of breeders, and
were the communication of illustrative cases solicited by Agricul.
tural Societies, a large collection of examples, presently known
only to individuals, and, therefore, lost to science, might be
obtained, sufficient to exhibit the commonness of the fact, and
thus enhance its importance in public estimation.

“The following examples of the phenomenon, and statements
respecting it, comprise what is presently known to me in regard
to the facts of the subject.

“J, A young chestnut Mare, seven-eighths Arabian, belong.
ing to the Earl of Morton, was covered in 1815, by a Quagga,
which is a sort of wild ass, from Africa, and marked somewhat

after the manner of the Zebra. The mare was served but once

with the Quagga, and, in due time, gave birth to a hybrid, which
had distinct marks of the Quagga, in the shape of its head, black
bars on the shoulders, &. In 1817, 1818, and 1821, the same
mare was covered by a very fine black Arabian Horse, and pro-
duced, successively, three foals, all of which bore unequivocal
marks of the Quagga.*

“A mare belonging to Sir Gore Ouseley was covered by a
Zebra, and gave birth toahybrid. The year following, the same
mare was served by a thorough bred horse, and the next suc-
ceeding year by another horse. Both the foals thus produced
were striped, that is to say, partook of the characters of the
Zebra.

“* The first and the second of these foals are thus described: ‘They have the
character of the Arabian breed as decidedly as can be expected, where fifteen-six-
teenths of the blood are Arabian: and they are fine specimens of that breed; but
both in their color, and in the hair of their manes, they have a striking resemblance
to the Quagga. Their color is bay, marked more or less like the Quagga in a darker
tint. Both are distinguished by the dark line along the ridge of the back, the dark
stripes across the fore-hand, and the dark bars across the back part of the legs.
Both their manes are black; that of the filly is short, stiff, and stands upright; that
of the colt is long, but so stiff as to arch upwards, and to hang clear of the sides of
the neck; in which circumstance it resembles that of the hybrid. This is the more
remarkable, as the manes of the Arabian breed hang lank, and closer to the neck
than those of most others.’

TREATMENT OF BREEDING Cows. 225

“Tt was long ago stated by the illustrious Haller, and also by
Becker, that when a mare had a mule by an Ass, and afterwards
a foal by a horse, the foal exhibits traces of the ass; a state-
ment which I find recently confirmed by Professor Low, of
Edinburgh, in a letter to Sir John S. Forbes, of Pitsligo.

“In the foregoing cases, the mares were covered in the first
instance by males of a differont species from their own. But
there are cases recorded of mares covered in every instance by
horses, but by different horses on different occasions, where the
subsequent offspring exhibited the characters of the horse by
which impregnation was first effected. Of this, Mr. M’Gillavray
gives two examples. Thus, in several foals, in the royal stud at
Hampton Court, got by the horse Acteon, there were unequivo-
cal marks of the horse Colonel, by which the dams of these foals
were covered the previous year. Again, a colt, the property of
the Earl of Suffield, got by Zawrel, so resembled another horse,
Camel, ‘that it was whispered, nay, even asserted, at New
Market, that he must have been got by Camel.’ It was ascer-
tained, however, that the only relation which the colt bore to
Camel was, that the latter had served his mother the previous
season. In farther illustration of this point, I adduce an inter-
esting statement, made by Professor Low. After remarking that
‘sometimes there is difficulty in getting a thorough bred mare to
breed for the first time with a thorough bred horse,’ and that ‘in
this case, in order to cause her to commence breeding, a coarse
stallion is put to her,’ Professor Low adds, ‘but the effect never
fails to be seen in the progeny, the coarser characters of the first
male re-appearing, however highly bred the subsequent stallions
may be.’

“2. Breeders of cattle are familiar with analogous facts as
occurring in the Bovine race. The two following cases, taken
from Mr. M’Gillavray, may serve as examples: A pure Aber-
deenshire heifer, was served with a pure Teeswater bull, by

10”

226 AMERICAN CATTLE.

which she had a first-cross calf, The following season, the same
cow was served with a pure Aberdeenshire bull: the produce
was a cross calf, which, when two years old, had very long horns,
the parents being both polled. Again, a pure Aberdeenshire
cow was served, in 1845, with a cross bull, that is to say, an
animal produced between a first-cross cow and a pure Teeswater
bull, To this bull she had a cross calf. Next season she was
served with a pure Aberdeenshire bull: the produce was quite a
cross in shape and color.

“3. With regard to the Dog, it has often been observed,
and, indeed, it seems to be matter of notoriety, that a well bred
bitch, if she have been impregnated by a mongrel dog, will not,
although lined subsequently by a pure dog, bear thorough bred
puppies ever after, or at least in the next two or three litters.
And it appears farther, that the progeny are affected in respect,
not merely of their shape and color, but of their natural instinct
also. A pure Terrier bitch, (of the Skye breed,) of a dark brown
color, with red legs, was lined the first and second time she came
in season, by one and the self-same dog—a mongrel cur,—and
produced in the first litter four, and in the second, three puppies,
all of which took very decidedly after the cur, which was black,
with red legs and white feet. On the third occasion she was
lined by a pure dog (of a grey color) of exactly the same breed
as herself; and, in order that no other might have access to her,
she was locked up with this dog the whole time her heat lasted.
The issue was two puppies, both of which bore the closest
possible resemblance to the cur, in color, shape, and appearance
generally.

“4. The like occurrence has been observed in respect to the
Pig. A sow of the black-and-white breed, (known as Mr.
Western’s breed,) belonging to Mr. Giles, became pregnant by a
boar of the wild breed, of a deep chestnut color. The pigs pro-
duced were duly mixed, the color of the boar being in some of

TREATMENT OF BREEDING COWS. 227

them very predominant. The sow being afterwards put to a
boar of the same breed as her own, some of the progeny were
observed to be stained, or otherwise marked, with the chestnut
color that prevailed in the former litter. And, on a subsequent
impregnation, the boar being still of the same breed as the sow,
some of the latter were also slightly marked with the chestnut
color. What gives additional value to this observation, is, that
in the course of many years’ experience, the breed in question
was never known to produce offspring having the smallest tinge
of the chestnut color.

“5, Not the least striking examples, perhaps, of the phenom-
enon, are the two following, observed in the Sheep ;—the first
communicated to me by my friend, Dr. William Wells, of the
island of Grenada—the other by Mr. William M’Combie, Tilly-
four, in Aberdeenshire:

‘A small flock of ewes, belonging to Dr. Wells, were tupped
a few years ago by a ram procured for that purpose from the
manager of a neighboring estate. The ewes were all of them
white and woolly. The ram was of quite another breed, being
(besides having other marks of difference,) of a chocolate color,
and hazry like the goat. The progeny were of course crosses,
bearing, however, a great resemblance to the male parent.

“The next season, Dr. Wells procured another ram of precise-
ly the same breed as the ewes. The progeny of this second
connection showed distinct marks of resemblance to the former
ram in color and covering. And the like phenomenon, occurring
under the like circumstances, was observed in the lambs of some
other adjoining estates in Grenada, and was the occasion of equal
surprise and perplexity to the owners of the animals.

“Six very superior pure bred dlack-faced horned ewes, the
property of Mr. Harry Shaw, in the parish of Leochel-Cushnie,
in Aberdeenshire, were tupped in the autumn of 1844,—some of
them by a Leicester, ze., a white-faced and polled ram,—others

228 AMERICAN CATTLE.

of them by a Southdown, z.e., a dwn-faced and polled ram. The
lambs thus begotten were crosses.

“In the autumn of 1845, the same ewes were tupped by a
very fine pure black-faced horned ram, ¢.e., one of exactly the
same breed as the ewes themselves. To Mr. Shaw’s astonish-
ment, the lambs were all, without exception, polled and brownish
in the face, instead of being black-faced and horned.

“In autumn, 1846, the ewes were again served with another.
very superior ram of their own breed. Again the lambs were
mongrels, They did not, indeed, exhibit so much of the char-
acters of the Leicester and Southdown breeds, as did the lambs
of the previous year; but two of them were polled, and one dun-
faced, with very smail horns, while the other three were white-
faced, with small round horns only. Mr. Shaw at length parted
with those fine ewes, without obtaining from them one pure bred
lamb.

“To the foregoing examples, I may add two important general
statements on the subject, made by Mr. M’Gillavray and by Pro-
fessor Low. The former, after referring to several of the cases
just given, adds: ‘Many more instances might be cited, did time
permit. Among cattle and horses they are of every day occur-
’ and the latter, after giving the particulars already quoted
respecting the horse, observes, ‘many analogous examples could
be given in the case of other animals.’ And I may remark, gen-
erally, that since my attention was first particularly drawn to the
subject, inquiry made in various quarters has satisfied me of the
accuracy of these general allegations. I have not, it is true,
seen any examples of the sort; but opportunities for doing so
have not lain in my way. I have learnt, however, that many
among the Agricultural body in this district are familiar with the
thing to a degree that is annoying to them; finding that, after
breeding crosses, their cows, though served with bulls of the
same breed, yield crosses still, or rather mongrels,

rence.

TREATMENT OF BREEDING COWS. 229

“Now, an ingenious explanation of the phenomenon has
recently been offered by Mr. M’Gillavray, of Huntly. ‘When
a pure animal of any breed (says Mr. M’Gillavray,) has been
pregnant to an animal of a different breed, such pregnant animal
is a cross ever after; the purzty of her blood being cost, in conse-
quence of her connection with the foreign animal;’ and again:
‘If a cow, say of the pure Aberdeenshire breed, is in calf to a
bull of the short-horn breed, (known as the Teeswater breed,) in
proportion as this calf partakes of the nature and physical char-
acters of the bull, just in proportion will the blood of the cow
become contaminated, and herself a cross, forever incapable of
producing a pure calf of any breed.’ ‘It is maintained, there-
fore, (Mr. M’Gillavray adds,) that the great variety of nonde-
script animals to be met with, are the result of the crossing
system; the prevailing evil of which is, the admission of bulls
of various breeds to the same cow, whereby the blood is com-
pletely vitiated,’

“This theory, of course applies only to that class of animals
(the mammalia) where the female is provided with a womb, and
has her offspring lodged there for a time. And in order to the
better understanding of the theory, attention is requested to the
following considerations: By the formation of the after-birth
(placenta, ) a connection is established between the mother and
the living creature (fetus) in her womb, through which the
latter is continually drawing supplies from the mother’s blood,
for its growth and maintenance. But there are good grounds
for believing that, through the same channel, the mother is as
constantly (though, doubtless, in much less quantity) abstracting
materials from the blood of the fetus. Now, is it all unrea-
sonable to suppose that the materials in question may be charged
with (or have inherent in them) the constitutional qualities of the
fcetus, and that, passing into the body of the mother, and mixing
there with the general mass of her blood, they may impart those

230 AMERICAN CATTLE.

qualities to her system? This supposition will, perhaps, appear
the less improbable, if regard be had to the length of time during
which the connection between the mother and fetus is kept up,
and during which this transference of materials must go on—a
period of some weeks, or even of several months. But the qual-
ities referred to must én part be derived by the feetus from its
male parent, and be to that extent ¢dentical with his. The dis-
tinctive peculiarities, therefore, of this parent may thus come to
be engrafted on the mother, or to attach in some way to her
system; and if so, what more likely than that they should be
communicated by her to any offspring she may afterwards have
by other males?

“The influence thus supposed to be exerted by the male par-
ent, through or by means of the foetus, on the constitution and
on the breeding powers of the female, may appropriately be
designated inoculation influence. To go more largely, however,
into this part of the subject, were beside our present purpose,
and would involve details, perhaps fully intelligible only to the
professed physiologist. But it is due to Mr. M’Gillavray, to
state, that his theory not only furnishes a satisfactory explanation
of the phenomenon, but is consistent with acknowledged facts
in physiology, and is borne out to a greater extent than he was
perhaps aware, by the known history of blood diseases.

“In a practical point of view, however, it is quite immaterial
whether this theory gives the true explanation of the phenome-
non or not. All that is to prove and be assured of is, that the
phenomenon is exclusively referable to something corporeal (that
is, material or organic) connected with the prior impregnation of
the female. And were this indubdztably certain, all that need be
sought after in a practical inquiry into the subject is, to observe
accurately the appearances presented by the animals produced in
the subsequent connections of the female with other males—to
note the degree of resemblance which obtains to the first or to

TREATMENT OF BREEDING COWS. 231

a former male—to ascertain, out of any given number of cases,
in what proportion this effect is observed—and, generally, when
it is observed, to determine the circumstances under which it
holds, as also those under which it varies in different classes of
animals, or in different individuals of the same class.”

[Nore—wWe consider this theory of the ‘‘vitiation of the
blood” of the mother, by her blood connection with the foetus
in her womb, stated by Mr. M’Gillavray, as altogether too
“ingenious” and finely drawn. The ‘theory,” however, has
had an existence, to more or less extent, among the popular
uneducated mind, perhaps from time immemorial. In our own
boyhood, more than fifly years ago, when there was a great rage
for introducing the blood of the Spanish Merino Sheep into the
flocks of the Eastern States, some farmers indulged the fancy
that if their coarse common ewes could he tupped by a Merino
ram, not only would the lamb be of half the Merino blood, but
the ewe herself partake of such proportion of his blood also, so
as to cause her future offspring, by whatever ram she might be
connected, to retain a share of the Merino! How such an
absurdity should obtain credence we know not, otherwise than
by the same influence which created ghosts, spooks and witches.

The foetus is enclosed in a case (placenta) within the womb,
and receives its nourishment only through the peculiar organs
of the mother, which are in play during its location there.
That process is an extraordinary function of the female, active
only during pregnancy, and in no way common with her ordinary
habits. The theory would make the foetus, in the circulation of
its blood back into the system of the mother, a part of her own
organization, whereas, the foetus is only an offshoot of her sys-
tem, nourished by a peculiar internal process, or secretion, like
the milk she gives for its support after birth.

If the blood of the foetus circulated, or were returned into the
veins of the mother, the foetus would be a part of herself, instead

232 AMERICAN CATTLE.

of an offshoot. Its birth would be a wrenching out of a part of
her internal system, instead of relieving her of an increasing
burthen which is in itself complete, and wholly separated from
her own being, so far as the ordinary functions of life and cir-
culation are concerned.

Our author, Dr. Harvey, has also mentioned several instances
in the human family, where children of a second husband have
strongly resembled the children of his wife by a previous hus-
band, or some male friend with whom she had only been on
terms of social intimacy. That may be, but we ascribe it wholly
to imagination, or sympathy of the mother with the memory of
the first one. He also speaks of white mothers, who, having
their first child by a man of another race, as a Negro, Moor, or
Mongolian, and afterwards bearing children to men of their own
race, the children resembled more or less the fathers of their first
born. That may be so, owing to the same influences as in the
other cases; but they are too few and isolated to make a rule.
We, ourself, have known cases where white women had their
first child by a negro, and were afterwards married to white men,
but their children were as purely white as any others.

We consider the theory as entirely fanciful, so far as humanity
is concerned, where the imagination has vastly more play than
in the brute creation; and in the latter, so extreme and wide
apart in its examples from the ordinary product of their species,
as to be classed among the occasional monstrosities which occur
in the conception and breeding of all animated beings.—L. F. A.]

Again Doctor Harvey:

“But it so happens that a phenomenon precisely similar to
the one before us—so like it, at least as not to be distinguishable
from it—is sometimes seen under very different circumstances.
An animal (for example,) is sometimes observed to present the
same sort of resemblance to another animal, with which its mother
has never, at any time, had sexual connection,—a circumstance

TREATMENT OF BREEDING COWS. 233

ascribed, and (in many such cases,) on good grounds, to some
state of the mother’s mind, having a relation to that other ani-
mal, at or some time before the period of conception, or during
her pregnancy. It is conceivable, therefore, that in many cases,
—nay in every case, where an animal resembles another (not its
progenitor, ) by which its mother had formerly borne offspring,—
that is to say, in the whole set of cases which form the subject
of these pages,—the resemblance may be explained quite as well
on the principle of mental influence, as on that of cnoculation ;

or, at least, that in ascribing it, with Mr. M’Gillavray, to the latter.

cause,—or to any purely corporeal cause arising out of the prior
sexual intercourse, a manifest source of fallacy attaches to the
assumption. The phenomenon may really be resolvable, in any,
and in every instance, into an affair of the mother’s mind.

“The posszbility, therefore, that mental influence may furnish
the true explanation of the phenomenon, at once raises a ques-
tion which bears so directly on the present subject, as to demand
consideration in connection with it. To consider it fully, how-
ever, at this stage, would keep the test to be proposed for its
solution too long out of view. I shall, therefore, here content
myself with one example in illustration of this kind of influence,

“A mare and a horse (a gelding) had, for some years, worked
together on the same farm, occupied adjacent stalls in the same
stable, and pastured together in summer in the same fields. The
gelding was of a black color, with white legs and face, and had a
singular peculiarity in the form of the hind legs, which, when
the animal was standing, appeared quite straight, there being no
appearance of the leg being bent at the hough-joint, as in ordi-
nary cases; the pasterns, likewise, were very long, so as to cause
the feet to look as if placed almost at right angles to the legs.
After having been some years thus associated with this gelding,
the mare was covered with a stallion of the same color as her-
self—both stallion and mare being of a bay color, with black legs

*

234 AMERICAN CATTLE.

and a small spot of white only, on the-forehead. The foal which
was the produce of this connection, very exactly resembled the
gelding in color and in shape, and very remarkably in the shape
of the hind legs, as above described.*

“The striking feature of this case, besides the circumstance
that there could have been no sexual connection between the
mare and the gelding, is, that the resemblance of the foal to the
gelding was at once general, and yet extended to a marked pecn-
liarity of conformation; thus identifying the resemblance with
something having a relation to that particular horse. This rela-
tion could be no other than a mental one, on the part of the
mother, arising out of her association with the horae. But had
this horse been a stallion, and had he previously had fruitful
intercourse with the mare, the resemblance might very fairly
have been attributed to something materzal connected therewith.

“Tt is clearly important, then, in regard to the proper subject
of this essay, to guard against a fallacy of this kind.”

“Tt appears that many breeders of stock are impressed with
the belief, that certain colors present to the eye of the parent
animals, and particularly of the female, at the time and in the act
of their being coupled together,—and to the eye of the female,
both before and during her pregnancy, influence the color of the
progeny; and that they make this belief a practical principle of
action in the breeding of their stock, in order either to prevent
or to secure the admixture of any particular color in the offspring,
different from that of the parent animals. ‘We know,’ says an
anonymous writer, ‘a great breeder of pure Angus stock (black
polled breed,) who makes it a rule to have every animal about
his farm of a black color, down to the very poultry.’ And an

““* Communicated to the author by Dr. John R. Trail, of Monymusk, Aberdeen-
shire. ‘From the description I have attempted to give you, (Dr. Trail writes me,)
you could not form any very distinct idea of the peculiar conformation of the geld-
ing; but the resemblance of the foal to him was remarkably clear,’

TREATMENT OF BREEDING COWS. 235

eminent breeder of the same kind of stock in this county, informs
me, that he extends this rule to the steadings in which his cattle
are kept.

“To illustrate generally the grounds of this belief and prac-
tice, the following cases may be cited :

‘A black polled Angus cow, belonging to Mr. Mustard, a
farmer in Forfarshire, came into season while pasturing in a field
bounded Wy that of a neighboring farmer. Out of this field
there jumped into the other field an ox, of a white color, with
black spots, and horned, which went with the cow till she was
brought to the bull—an animal of the same color and breed as
herself. Mr. Mustard had not a horned animal in his possession,
nor any with the least white on it; and yet the produce of this
(black and polled) cow and bull was a black and white calf, with
horns.

“In 1849, twenty cows of the black polled Angus breed—
belonging to Mr. William M’Combie, in this county, and whose
stock is perhaps the finest in the kingdom—produced as many
calves, all of them black and polled, except one single calf, which
was yellow and white spotted. Mr. M’Combie had, as usual
with him, taken the precaution of causing the cows, both before
and during their pregnancy, to mix with none save perfectly
black cattle, except in respect of the mother of this calf, which
cow had unwittingly been put to an out-farm, to be starved, in
order to fit her for the bull. There, for a considerable period
prior to her being served with the bull, she had grazed with a
large yellow and whete spotted ox, of which ox the calf she sub-
sequently bore was the very picture—the likeness, however,
extending no farther than to the color, and the calf still retain-
ing the shape and configuration of its parents, which were both
of the same breed and color.

“Out of a large herd of cows, of the pure Teeswater breed,
all of them of the brown or roan color, (belonging to Mr, Cruick-

236 AMERICAN CATTLE.

shank, Sittyton, near Aberdeen,) there is every year dropped
one, or at most two, white calves, which, in order to prevent the
introduction of this color among the cattle, are invariably sold,
and sent away. In 1849, however, concurrently with the white
washing of all the farm-steadings, the very large. number of
twelve white calves were produced. And the lke occurrence
happened the same year also, in the herd of an extensive breeder
of the same kind of stock, in Yorkshire, in connecti®A with the
like process of white-washing—this process having, in botk
cases, been very extensively carried out before the breeding
season began, with the view of preventing the breaking out of
the pleuro-pneumonia, then epidemic in the neighborhood, anc
very destructive.*

“At the time when a stallion was about to cover a mare, the
stallion’s pale color was objected to, whereupon the groom, know:
ing the effect of color upon horses’ imaginations, presented before
the stallion a mare, of a pleasing color, which had the desirec
effect of determining a dark color in the offspring. This is saic
to have been repeated with success in the same horse more thar
once.

“1 was told (Mr. M’Combie writes me,) by an old servant of
mine, Morrice Smith, that when he was a servant in the paris
of Glass, (Aberdeenshire, ) a black bull served a black cow at thi
time when a white mare passed them, and that the produce wa:
twin white calves, There were no white cattle upon the farn
where this occurrence happened.

“** Communicated by Mr. Cruickshank, who says further, that he has had to
many proofs of the agency of the cause in question, to allow him entertaining an,
doubt on the subject.”

“+My friend, Dr. J. M. Duncan, of Edinburgh, writes me that he has ‘more tha
once heard farm-servants say, that it is a sure plan to get a white foal, to hang up
pure white sheet before the mare when she conceives.’ Probably hanging up suc
a sheet in the stable during the whole period of pregnancy would be equall
effectual.”

TREATMENT OF BREEDING COWS. 237

“Such cases as several of those now cited, can scarcely fail to
recall to the reader's mind the story, given in the book of Gene-
sis, of Jacob and his peeled rods, and the effect of these in
causing the flocks, before whom they were placed at the time of
conception, to bring forth ring-streaked, speckled, and spotted
cattle.

“Tt does not appear from the sacred narrative whether the
influence of the rods was exerted on the minds both of the male
and female cattle, or confined to those of the female.

“All that need be said, in the way of direct inference from
the facts here brought together, may be comprised within a nar-
row compass.

“Supposing the statements respecting them to be authentic—
and no question, I apprehend, as to this can well be raised—the
cases are nearly unequivocal. The only fallacy that can attach
to them, is that arising from the possibility, that the peculiarities
in the progeny were either purely accidental, or owing to corres-
ponding qualities latent in the parents, but breaking out in the
offspring. The relation, however, in most of the cases, between
the peculiarities in question and their presumed causes, is too
close and of too special a character to admit of either supposi-
tion. We are, therefore, well entitled, I think, to regard the
greater number, if not the whole of them, as examples of mental
causes, so operating either on the mind of the female, and so
acting on her reproductive powers, or on the mind of the male
parent, and so influencing the qualities of his semen, as to modify
the nutrition and development of the offspring.

“How, in respect of the female, this influence is exerted, and
what the conditions of its action, it is not easy to determine.
The mental affections seem to have been in most of the cases,
and were probably in all of them, of a strong and enduring kind;
and we can easily conceive this to have been essential to the
result. That the alteration in the growth of the foetus was

%

238 AMERICAN CATTLE.

determined solely, as is vulgarly supposed, by the images in the
mind of the mother, ze. by the mere sensations and perceptions
therein produced, independently of the emotions excited by
them—cannot well be supposed. It is, doubtless, to this ‘com-
pound state’ of mind—to use an expression of Sir James Mack-
intosh—a state ‘easily called to mind,’ in consequence of the
vividness of its first impression, ‘frequently recurring,’ and
‘warmly felt,’ that we must ascribe the effect.

“Tt is not unlikely, that this particular agency of the mind is
more frequently exerted in the females of the lower animals,
than in those of our own species; and that cases exemplifying it,
are oftener met with in the brutes than in man. If this be so, a
reasonable explanation of the fact may be given. We know
that the minds of the lower animals are in a great measure
limited to particulars, and these few in number, and almost
exclusively external objects of sense; that the external senses
are more perfect in them than in us; and that the perceptions
resulting from their exercise seem, in various instances, to follow
more surely and more quickly—to be more intuitive and wider
in their scope, and more vivid—in them than in man; and that
the simpler emotions (excited by those perceptions) of joy, fear,
affection, anger, &c., of which they are manifestly susceptible,
seem often to be peculiarly strong. We know also that they
possess the faculty of memory; and we may well suppose, from
their limited range of association, (or suggestion, ) that sensations
that formerly made a powerful impression on their minds, will be
more easily and oftener recalled in them than in us, who, though
more apt to be ‘troubled about many things,’ are proportionally
less apt to be affected, or at least permanently or continuously
impressed, by any one thing. These circumstances and pecu-
liarities of mental action, must obviously be singularly favorable
to the production of the results in question.

TREATMENT OF BREEDING COWS. 239

“Tt may be remarked in conclusion, that the word imagination,
generally used to designate the mental states here concerned, is,
perhaps, an unfortunate one; and it may be questioned whether
much of the scepticism prevalent among physiologists as to the
effects, or alleged effects, on the development of the fetus, of
certain complex mental affections, be not, in great part, owing to
the use of that term. Certain mental conceptions or ideas, sug-
gested to the mind, independently of any present or actual
external object, and exciting strong and enduring emotions, con-
stitute that state of mind, to denote which, ¢magznation is used
here. Often, however, it is used to denote the power by which
the mind forms to itself pictures which have, in such a combina-
tion, no prototypes in nature—the power of creative or poetical
imagination, which, manifestly, is not possessed by the brutes.
The state referred to here, that of s¢mple imagination, is one
compounded only of simple conception and emotion.”

[Norse.—The reader may, perhaps, tire of this long, and some-
what philosophical, as well as speculative essay; but, in the
breeding of valuable stock, we wish to give all the information
which may instruct us in so important a branch of physiology.

In addition to the several instances already narrated of the
influence on color of progeny in the course of gestation, Captain
Charles Bryant, of Fairhaven, Mass., recently related to us an
instance. A gentleman, residing in that vicinity, owning an island
in Buzzard’s Bay, some miles off the coast, one summer sent a
considerable number of black cows, which were in calf to a
black bull, over there to graze, wishing to keep them by them-
selves, and breed calves of the same color: A dun-colored steer
was either sent with them, or a short time afterwards, and ranged
in their company all summer. When the calves were dropped,
every one of them was the color of the steer! So strangely will
influences, almost unaccountable, determine results adverse to
the most natural probabilities —L. F. A.]

240 AMERICAN CATTLE.

“The subject of mental influence has been here considered
without reference to any inquiry into the specialities of its opera-
tion. But were such an inquiry to be entered on, it would be
proper to make such experiments as should exhibit how far the
influence in question may operate—first, at any time prior to the
period of sexual connection,—secondly, at the time of such con-
nection,—and thirdly, during pregnancy. The modes of devising
and conducting experiments of this kind, will readily suggest
themselves to any one conversant in these matters.”

OCCASIONAL BARRENNESS IN THE COW.

It sometimes occurs that heifers, or cows which have been
kept in high condition, do not readily conceive, although they
come regularly in heat at the proper times, and are properly
served by the bull. If they continue refractory, the better way
is to reduce their flesh by low keep, and plenty of exercise.
Turning them into short pasture, is the best way during the
grazing season, and short keep in winter may reduce them.
They seldom fail to breed under such treatment. If they still
prove unfruitful, a drenching dose of mild physic is advisable, (as
glauber salts,) which is usually effective, and harmless. Some-
times, after receiving the bull, they will pass weeks, or months,
without showing signs of heat, and then seek him as before,
without any signs, meantime, of abortion. This however, is
seldom the case, unless the cow, or heifer, be in high condition.
To make sure and constant breeders, it is a better course to keep
them only in good flesh, without forcing. They are uniformly
healthier under such treatment, as it is a more natural condition,
and the calves are better than from over-fed, or highly pam-
pered cows.

Barrenness in high bred cows, is a serious matter to the owner,
or breeder. With common, or grade cows it is of less conse:
quence. as the unfertile ones can be readily turned off for beef

TREATMENT OF BREEDING COWS. 241

But with a thorough bred cow, worth perhaps, $500 or $1,000,
the case is different, and if the cause of it can be in any way
overcome, the remedy should be resorted to. In addition to the
few remarks we have made, we consider the subject of sufficient
importance to introduce a part of a recent discourse on ‘The
Reproductive Powers of Domestic Animals: by Henry Tanner,
Professor of Rural Economy in the Queen’s College, Birming-
ham;” from the Journal of the Royal Agricultural Society,
England:

“An enfeebled condition of the breeding organs is one of the
first sources of trouble for the breeder. It seldom precedes, but
often accompanies, that delicacy of constitution to which refer-
ence has been made. Instead of the females breeding in a
regular manner, we find them come into season, again and again,
after most irregular intervals. This results from one of the fol-
lowing causes: either the female does not become impregnated,
or else the embryo is imperfectly developed. The non-impreg-
nation of the female, may generally be traced to an excessive
fatness in one or both animals, and an absence of constitutional
vigor. The breeding powers are most energetic when the
animals are in moderate condition, uninfluenced either by ex:
treme fatness or leanness. The impregnation of the female is
in some cases prevented by natural defect or malformation; but
I am strongly inclined to believe that such cases are compara-
tively rare.

“Many animals are condemned as barren which are only tem-
porarily so, in consequence of injudicious feeding and manage-
ment, or relatively so, in consequence of the male being unsuited,
from too close proximity of blood, or from both animals being
deficient in constitutional vigor. Examples of each of these
cases are frequent. Some very well bred heifers which had been
condemned as barren, because, after very persevering trials with
various bulls, they failed to breed, I placed for four or five

ll

242 AMERICAN CATTLE.

months upon poor hilly pasture, to bring them down in condition,
and immediately after this they bred without difficulty. Captain
J. T. Davy has communicated to me some similar instances, in
which most hopeless cases of barrenness were overcome, by
turning the heifers upon poor common land with a young bull.
He states that in other cases the same result had been attained
by working the heifers in the plow, like oxen, after which there
has been no trouble in getting them to breed. I am also informed
by Mr. Strafford, of another instance, in which apparent sterility
has been successfully overcome. The late Mr. Jonas Webb,
purchased a valuable cow from the herd of the late Lord Spencer,
for a moderate sum of money, in consequence of her being con-
demned as barren.

“ After the purchase, she was driven from Wiseton to Babra-
ham, (her old home to her new one,) a distance of between one
hundred and one hundred and twenty miles, and within a short
time she bred. ‘Dodona,’ the cow in question, when a heifer,
produced twin calves, and subsequently she produced another
calf, but, as she then ceased to breed, she was sold. A change
of climate, however, brought her into breeding condition, and at
the time of her decease, no less than one hundred and sixty valu-
able animals could be traced to this cow, which had been sold on
two occasions as barren. Mr. Webb had an almost parallel case
in ‘Celia,’ which, under somewhat similar treatment, after being
condemned as barren, had a progeny of over one hundred and
eighty traced to her at the time of her death.

“These results were all gained by somewhat severe treatment,
whereby unhealthy accumulations of fatty matter, previously
existing in the body, impeding generation, were taken up into
the system for the support of life. I have known cases in which
heifers which could not breed were exercised daily, by being led
ahout for a certain length of time; but this treatment is seldom
sufficient to reduce those accumulations which impede gener:
ation.

TREATMENT OF BREEDING COWS. 243

“Highly satisfactory results have been gained by a thorough
change of climate, when the stock were sent to hilly districts
where the air is bracing, and they have to take plenty of exer-
cise. Barrenness may also be traced to too close relationship, or
a similarity of temperament. This is, however, a qualified bar-
renness, to be overcome by proper selection on the part of the
breeder. The fat condition of the male animal, and his want
of constitutional vigor, are frequently the chief causes of diffi-
culty. Ihave known of bulls, which had become valueless for
breeding purposes, being worked upon the land in carts, and
thereby rendered serviceable.

“T believe that we have the condition of successful reproduc-
tion, very much under our own control, and that the cases of
legitimate barrenness, either on the part of the male or female,
are much more rare than we imagine. I know that animals
which are naturally capable of breeding, can be rendered incom-
petent by adopting a special course of treatment; and I consider
that in our usual system of management, we must retard and
interfere with the healthy performance of this natural function
of animal life.

“Wor the purpose of more fully investigating the causes of
barrenness, I have examined the’ ovaries of several heifers, which
were, after careful trial, condemned and killed as barren; and I
have every reason to believe that by far the larger proportion,
were naturally quite competent for breeding, and that in the
majority of cases, non-impregnation arose from the seminal fluid
never reaching the ovum, which was ready for fertilization, or
from that fluid not being of a healthy character. In some cases
in which the ova were, to all appearance, perfectly healthy, the
tubes—whereby the seminal fluid should have been conveyed—
were so overcharged with fatty matter, that impregnation was
rendered impossible. In other cases, the ovaries were in an
unhealthy condition, either one or both having, to a great extent,

244 AMERICAN CATTLE,

wasted away. Sometimes one of the ovaries had been suffering
from atrophy, and the other in such an irritable and sensitive
condition, that it might be almost described as inflamed; and
under such circumstances, the formation of a healthy ovum could
scarcely be expected. In other instances, the ovaries had become
considerably enlarged, in consequence of a fatty degeneration of
these organs having taken place. I have not sufficient data
before me, to trace these several results to their respective causes,
except in some of those cases in which a fatty degeneration of
the ovaries had taken place.

“Through the kind help of Mr. Reece, of Ross, and Mr. Thos.
Duckham, of Baysham Court, near Hereford, this fatty degener-
ation of the ovaries has been traced to the use of food rich in
sugar. I have every reason to believe that the action of sugar,
in its various forms, is most important in its influence upon the
generative system; and I think there is just cause for consider-
ing that any animal may, by its use, be rendered incompetent
for propagating its species. Since my attention has been drawn
to this fact, numerous instances have come under my observa-
tion, tending to confirm this opinion. From among the cases
which I could mention, it will probably be sufficient for me to
state that of a breeder of some eminence, who, with a view to
an improvement in the condition of his herd, added molasses
to the dry food he gave to his stock. It certainly produced
the result he anticipated, for their improvement in appearance
and general condition was most satisfactory; but this was
accompanied by an influence he had never expected; for his
stock, which had always realized high prices as breeding
stock, now, with very few exceptions, proved to be valueless
for that object, male and female being alike sterile. As soon as
this was discovered, the supply of molasses was stopped. But
whilst the animals, which had not been under its influence,
maintained the original character of the herd, as being good

TREATMENT OF BREEDING cows. 245

breeding stock, it is very doubtful if any of the stock which had
been fed for any length of time on food mixed with molasses,
ever regained their breeding powers. It is more than probable
that a fatty degeneration of the ovaries took place, from which
they would but slowly recover under any ordinary treatment.

“Tn another case, in which molasses had been used for some
heifers which were fattening, it had the effect of suppressing
those periodical returns of restlessness which prevent heifers
feeding as well as steers; and it kept them so steadily progress-
ing during the whole period of their fattening, that the result
was highly satisfactory. If therefore, upon further trial, we
find sugar influential in checking the reproductive functions, we
can at any rate exercise a proper discretion in its use; and
whilst avoiding it for breeding animals,.we may encourage its
employment where cows or heifers have to be fattened.

“The action of sugar upon the human system is very similar.
The negroes in the sugar plantations are said to lose all power
of reproduction during the sugar harvest, and are permanently
influenced, although in a lesser degree, by the juice of the cane,
which they are so fond of chewing; there is also reason to
believe that the negroes have become relatively more productive
with the diminished growth of sugar.*

“Until my attention had been drawn to this action of sugar
upon the reproductive powers, I was not aware that its influence
had been previously acknowledged; but I find that this has been
observed by continental physiologists, of whom it will be sufli-
cient to mention Moleschott and Proreucal.

“It would be premature for me to attempt any explanation
of the manner in which sugar exerts this powerful itfluence
upon the animal system. We shall probably find that it has a
twofold action; it may not only produce a fatty degeneration of

* This information probably relates to the British West India Islands, ss we have
never heard of any such influences among the laborers of the sugar plantations of
the United States,—L. F. A.

246 AMERICAN CATTLE.

the ovaries in the female, but by the glandular excitement it
causes, it may also favor a re-absorption of the seminal fluid of
the male, and thereby the desire for breeding be diminished, if
not finally destroyed. That sugar has a powerful influence upon
the reproductive powers, scarcely admits of a doubt; but it is
more important that we should be more fully acquainted with
its action.

“We shall, however, find that other agencies produce a some-
what similar tendency to fatty degeneration, if not in the
ovaries, at least in the surrounding parts, whereby the healthy
ova of females fail to be fertilized in a natural manner; or when
they have been fertilized, they are, from the same cause, subse-
quently aborted. It is also probable, that in some cases, in
which the female possesses healthy ovaries, and yet, in conse-
quence of the defective powers of the male, fails to breed, a very
unnatural excitement. takes place in her, that induces an irrita-
bility which is fatal to impregnation. In these, and similar
cases, the removal of the clitoris of the vulva (as spoken of by
Mr. E. Bowley, of Siddington, in Vol. 19 of this Society’s
Journal, page 151,) would allay this excitement, and thereby
favor successful breeding. This is, however, a practice which
few would be disposed to recommend; and Mr. Bowley rather
mentions the fact of the operation than advises its adoption.

“The moderate use of salt is also stated to have a powerful
effect upon the breeding powers of animals, Moleschott states
that the favorable offect of common salt upon the formation of
blood, and upon nutrition, also produces an influence upon sexual
life. Boussingault found that bulls, which in their food receive a
large addition of common salt, show a greater inclination to
cover; and Ronlin states that the females of our domestic ani-
mals, are rendered less productive by want of salt.

“No evidence as to this action of salt, has come under my
own observation, still I think it probable that we shall find the

TREATMENT OF BREEDING COWS. 247

more general use of salt very important and beneficial in its
action upon breeding stock. When salt is used for any animal
producing milk, care must be exercised not to allow it to be
taken in such quantity as to check the production of milk; for
a free supply would speedily stop this secretion.

“The general system of diet must also be looked upon, as
taking its share in influencing the reproductive functions. When
the fall of rain has been small, and the herbage more than
usually parched, we find unusual difficulty in getting ordinary
farm stock to breed. A dry dietary is very unfavorable for
breeding animals, and very much retards successful impregnation.
On the other hand, rich, juicy and succulent vegetation, is very
generally favorable to breeding. Apart, therefore, from the
direct influence of the food given, it is certain that the condition
in which it is consumed, materially influences the breeding powers
of stock.

“Little is as yet definitely known as to the comparative influ-
ence of different kinds of food upon breeding animals; but the
information we possess, leads us to desire further evidence.

“We know that the healthy semen of male animals, with few
(if any) exceptions, contains a large proportion of albuminous
matter, in the form of vitellin and albuminate of soda; and it
follows, as a natural consequence, that unless these bodies are
present in the food, although they may for a time be supplied by
exhausting the animal system, still, his career cannot long be
maintained without prejudice to the animal, and disappointment
to the breeder.

“The presence of phosphorus is also essential; and it has been
observed that food rich in phosphorus, such as the leguminous
seeds,* hay, grass, corn fodder, &c., are especially valuable in
promoting the fertility of breeding animals.

* Indian corn, oil cake, and all o#ly grains are ‘‘ fatty.’ Peas, oats, barley, rye and
buckwheat, are more albuminous, producing muscle, and lean flesh.—L. F. A.

248 AMERICAN CATTLE,

“Tt may also be stated that though a moderate supply of fatty
matter is desirable in the food, still, it should be limited, so as to
prevent any unhealthy accumulations of fat in or about the
breeding organs; and it should always be accompanied by food
rich in albuminous matter.

“The influence of climate upon the health of our domesticated
animals, has never received that attention which it merits. I have
already made some reference to the effect of a change of climate
upon the breeding powers, and I may add, that the beneficial
influence extends both to male and female. The results which
have attended the importation of English stock, which"had been
exported to other climates, or their immediate descendants, show
that considerable advantage is often realized in this manner, and
the practice is probably capable of extension. It is, however,
well worthy of an inquiry, whether we do not possess in our
country sufficient variation of climate and district, to accomplish
the desired results at less cost. There is undoubted evidence
to show that we may thus engraft upon our stock greater consti-
tutional strength.

“The formation of milk is intimately connected with the repro-
ductive powers. The secretion of milk is dependent upon the
activity of the mammary glands; and these are either under the
direct influence of the breeding organs, or else they sympathize
very closely with them. Those animals which breed with the
least difficulty, yield the best supplies of milk, and produce the
most healthy and vigorous offspring. Now, it must be admitted,
that however much we have improved the symmetry and feeding
power of stock, we have suffered them to deteriorate in value as
breeding animals, by the decrease of their milking capabilities,
In proportion as we adopt a more natural system cf manage-
ment, for the purpose of keeping stock in a healthy and vigorous
breeding condition, so shall we reap the indirect benefit of a
better supply of milk. It is true, that a deficiency in the yicld

TREATMENT OF BREEDING COWS. 249

of milk may be met by other resources, but since a short supply
of milk is indicative of, and associated with, enfecbled breeding
powers, every care should be taken to obviate this defect.

“There are few subjects connected with agricultural literature,
which offer such a scope for inquiry and research, as that which
I have now discussed; for whether we look upon the repro-
ductive powers of domesticated animals, from a practical point
of view, or a scientific inquiry, we have very strong inducements
to investigate the subject more completely. The very circum-
stances under which barrenness can be produced or removed;
the influence of various kinds of food upon the breeding capa-
bilities, and also upon the production of milk; the circumstances
which favor or check abortion; the conditions which regulate
the sex of the offspring—these, and many kindred subjects,
demand careful consideration.”

In corroboration of the foregoing remarks on the effect of
sweet foods inducing barrenness in breeding. animals, we give a
note from Mr. E. W. Stewart, on the subject. It is proper to
say, that at the time of his writing it, Mr. S. had not seen the
paper of Professor Tanner.

“My attention has lately been particularly turned to the chem-
ical qualities of foods, and to determining how a practical appli-
cation may be made, to the feeding of animals,

“J find there has been much chemical research which has
never been applied. Some three years ago, while my Sorghum
cane was being manufactured into syrup, the skimmings were
given to the cows, and drank with great relish, One cow was
so greedy for the sweet scum, and indulged to such an extent,
that she was barren for a year. I have seen since, a number of
cases mentioned, where the breeding qualities of animals have
been injured or destroyed by a free use of sweet—the females
barren and the males impotent—but no explanation of the phe-
nomena, It occurred to me that chemistry should furnish the

11*

250 AMERICAN CATTLE.

explanation, and I was confident that some author must have
discussed the point, but I could find no direct allusion to it,
Still, there are abundant facts from which to draw a conclusion.
All the animal tissues contain, as an essential element, nitrogen,
Sugar, fat, starch and water, are non-nitrogenized components of
the animal body, but are not organized or living substances.

“Tt is only the muscular and nervous systems that have sen-
sation. The semen of male, and the ova of female animals, are
albuminous or nitrogenous fluids, containing, besides soda and
phosphate of lime, all the essential elements of the young ani-
mal. It is held, by some of the greatest animal chemists, that
‘nitrogenized foods alone nourish the tissues.’ It is not difficult,
then, from these premises, to infer the reason that too carbona-
cious food, such as sugar, should, when fed in large quantities,
render the female animal barren, and the male impotent. And
yet chemists have not applied these facts. It will readily be
seen, to what an important account this may be turned by the
breeder of animals. In raising heifers and bulls, for instance,
how important it is to give them a thorough muscular develop-
ment; and to this end, glutinous or albuminous food should be
given. There has, in fact, been very little intelligent feeding
with cattle breeders. They have fed what was most convenient,
without tasking their brains with the question of food elements,
and how best to combine them.”

FEEDING IN ADVANCED STAGES OF PREGNANCY.

As the cow approaches maternity, she should be well kept. If
the climate demands it, she should have good shelter, and warm
beds. If she has become reduced by scant feed, or profuse milk-
ing, she should have additional feed while running dry, in order
to promote the growth of the foetus within her, and prepare her
better for the labor of parturition, as well as the sustenance
of the coming calf, and a good flow of milk afterwards. No

TREATMENT OF BREEDING COWS. 251

cow should give milk from the birth of one calf to that of
another. It is too heavy a draft on her physical powers, and a
period of six weeks to three months’ rest from milking is neces-
sary, when the breeding of choice animals is an object. Some
cows, we know, will yield their milk naturally from the birth of
one calf to that of another, but it wears on them, and an abund-
ance of the best food is necessary to keep them up through so
exhausting a process.

A cow cannot well perform two such important duties at a
time, as to give a profitable yield of milk, and mature, in the last
stages of growth, a healthy, well developed foetus. The milk
must be drawn at the expense of the coming calf. When the
calf is of no importance, and milk the only‘thing wanted in the
cow, her flow of it may be continued, by stimulating food, up to
six weeks, or even a shorter time, of her period of bringing forth,
but in any event, some time should be allowed her for rest. As
the birth of the calf approaches, she should be kept quiet, have
gentle exercise, and be carefully looked after daily. Her udder,
for a.few days in advance, should be watched and examined,
that it be not “caked” or inflamed, or secrete more milk than
may be retained in a healthy condition. Some young cows or
heifers secrete milk in such quantity, in advance, that it is neces-
sary to draw it from them for some days before calving, to
prevent the udder from spoiling by inflammation. When parturi-
tion is immediately expected, she should, aceording to the season,
be confined in a loose box stall in the stable, or under a shed, or
in a small outside enclosure, where she may be readily seen and
attended to in case of accident or difficulty, as such are liable to
occur frequently with heifers in their first calf, and sometimes
afterwards. The chances of difficulty are certainly worth the
little extra attention required. The immediate duties attending
parturition will be hereafter noticed under the proper head.
That process once completed, the udder should be thoroughly

252 AMERICAN CATTLE.

drawn by the calf, and completed to perfect emptiness by the
hand of the attendant.

It is of the first importance in the rearing of good stock, that
the cow be always kept in good condition—not pampered, and
fat, on stimulating food, but in fair “working” order, on the
simple and nutritious food natural to her. A poor, half-starved
cow must, of necessity, be scrimped in her proportions. Live
herself, she must, and as the growing foetus within her must
live also, and grow, its proportions will be more or less circum-
scribed, and perhaps in its most valuable points. So, also, over-
feeding, and excessive fatness may have the same effect on the
foetus. The filling of her viscera with masses of fat, will crowd
the fcetus into too small compass for proper expansion, and be as
fatal to the development of its proportions, as the want of full
subsistence in that of the starved cow, besides subjecting her to
difficulty in parturition, puerperal fevers, inflammation, or other
risks not common to cows in simply good flesh. We have
seldom* known young stock improved when the cows were in
very low, nor when in very high condition. Cows should be
well fed, and attended throughout the year, with all the nutri-
tious, palatable food they need, or will take, and under such
treatment only, will their produce be superior to themselves, or
even, perhaps, as good. Their food may be more abundant, and
stimulating, according to the quantities of milk they may yield
while pregnant; and if good milkers, and their expected produce
are intended for milkers, such milk-producing food should be
given to perpetuate that faculty in the young, A watchful eye,
and a steady hand, are indispensable in breeding good stock of
any kind,

DURATION OF PREGNANCY,

The time of pregnancy in the cow is not always uniform.
Nine months is the commonly estimated time. It almost always
runs so long, but usually longer—sometimes even to ten months.

TREATMENT OF BREEDING COWS. 253

Two hundred and eighty days is given by some writers as the
average time; others state it at two hundred and eighty-four.
We, one year, kept an accurate account, on our own farm, of
upwards of fifty cows, consisting of thorough bred Short-horns,
Herefords, Devons, and their grades, and common ones. We
found no average difference in the time of one kind from another,
and in casting up, and averaging the time of them all, we found
it to range from two hundred and sixty-eight to two hundred
and ninety-onc—the average being two hundred and eighty-
four days.

CHAPTER XXI.
BREEDING GRADE CATTLE FOR GRAZING.

In breeding cattle for grazing, and the shambles, early maturity,
rapidity of taking on flesh, and the distribution of it on the best
parts of the carcass, are the main objects for profit and quick
returns. In selecting the breed to be adopted, the same rules in
relation to climate, and the land they are to occupy, are to be
observed as with dairy cows. The foundation of the herd, in
cows, should be of those, whether of common, or more or less of
any improved blood, which combine flesh-producing qualities in
as high degree as possible. The quantity of milk they will
yield is of less importance. Almost any cow will give milk
enough to rear a calf well to six or eight months old, and if in
a locality where milk is of no particular value, that time is
enough for her to yield it.

The bull selected to breed from, should, if possible to obtain
such, be pure zn blood, of whatever breed may be adopted. He
should be masculine in appearance, strong, and vigorous, but not
coarse. He should be fine in bone, his skin, and the flesh under
it, elastic to the touch, with good, thick, woolly hair; no particular
matter about the color, so that the color be true to his breed.
His flesh should be well laid on in the best parts for beef, and
combining as nearly the points of a model Devon, or Short-hom
in that particular, as his breed, if of another kind, will permit.

Abundance of good food, water, shelter, and care, the young
should always have, and the cows and bulls should always be
kept in good condition—not pampered—that the young do not

BREEDING GRADE CATTLE FOR GRAZING. 255

suffer from the misfortune of their parents in such particular; for
any young heast to carry flesh well, and increase it rapidly,
should have the propensity to do so bred into them from the
womb. A poor half-starved cow cannot produce any but a lean
calf. ‘What is bred in the bone stays long in the flesh,” is an
old and true adage. A bull, perfect in the points of his breed,
is as superior to a deficient one, used even on common, or grade
cows, to a certain extent, as to breed on thorough breds; and an
inferior one should not be used at all;—better pay a round price
for a good bull, than take a poor one as a gift.

The age at which heifers should be bred, must depend some-
what on circumstances. For grazing cattle, two years old is
early enough to put heifers to the bull. They should acquire
somewhat of maturity, and fair size, to produce good graziers;
and that general remark will suffice.

BREEDING DAIRY COWS.

If the breeder intends to rear dairy cows, he will select as
good milkers, with which to commence his herd, as he can find,
whatever their condition, or blood may be, and they should be
descendants of good milkers also, if he can ascertain the fact.
Then he must select a bull from a tribe of good milkers in his
own breed. The descriptions we have given of the dairy quali-
ties of the different breeds, and his own good judgment, must
guide the breeder in that particular. The bull chosen should
bear, in himself, the dairy marks or points—for they show in the
bull as well as in the cow—and he should be descended, on the
side of both his dam and sire, if possible, of good milking ances-
tors. His head should be small, his fore parts lighter, in propor-
tion, than his hind parts, as in the cow; yet he should be vigorous,
of sound constitution, and well formed throughout. Examine his
scrotum and see that the embryo teats on the sides of it are well,
squarely, and uniformly placed; that his twist (space between

256 AMERICAN CATTLE.

the thighs,) is wide, with yellowish skin, and soft to the touch,
and it may be reasonably assured that such a bull, with well
selected cows of the common or grade varieties, will produce
good milkers. Then one has only to proceed, adhering to these
rules, and breed on. Every young cow which does not prove a
good milker, should be turned off for fattening, and her heifer
calf to the butcher. The heifer calves of the good milkers
only should be reared. The milking faculty will then become
well established in the herd, and by the persistent use of such
bulls as we have described, although the cows are but grades,
all the substantial advantages of the pure blood, on the side of
the bull, will virtually be obtained.

We have seen in the history of the Ayrshire cow, in previous
pages, how an inferior race of cattle, by the long and persistent
use of well bred bulls, of choice blood, have been elevated into an
established milking “breed.” That process was a simple one,
and easy to follow; it can be followed with any kind of cattle
which it is desirable to improve, provided the first improving
blood is adhered to, until it stamps its individual character ou
the baser blood with which it was first crossed.

Now, at this point of successful attainment, is the very place
where the breeder will be apt to fail in further progress, and lose
a portion of the advantages which he has been at so much
expense of time and cost, in his pure bred and well selected bulls,
to attain. He may think his cows ‘good enough;” that his
tribe of milkers is established, and he need go no further, “A
pure bred bull is expensive, and I cannot afford to expend so
much money to keep on in the same way. I'll now get, or raise
a grade bull of this good milking stock.” But let it be under-
stood that this grade bull has got bad blood in him. Away back
in the generations on the “common” side of his ancestry, a
worthless brute has occurred, either in the male or female line,
and that very bad blood may crop out in a large majority of the

BREEDING DAIRY COWS. 257

calves he may get, as the cows which he is to serve have, through
their “common” ancestry, a share of bad blood also. If it be
said there is no probability of that, the answer is, there is a
possibility, and that risk should be avoided. The inevitable
tendency of interbreeding grades with each other, is to throw out
all sorts of intermixtures of the ancestral blood, and all zmprove-
ment in the herd there stops—it retrogrades, even, from the very
time the grade bull is adopted. It may be said ‘‘the Ayrshires
were so made.” ‘True, but it took a hundred years so to make
them into an established breed, and they are still kept up with
the most painstaking care and selection; and no three, or four,
or half a dozen crosses of the best pure blood of any breed, on
our native cows, can be trusted to perpetuate, within themselves
only, their qualities so recently and artificially bred up. Aside
from this, the ulé’mate destination of the dairy cow is the sham-
bles; and as a good one, if of an improved breed, will, in almost
every instance, when done for the pail, feed well, a risk of making
the most of her in that particular, when at so trifling a cost as
the keeping a pure bred bull, should not be ventured. No;
keep on with the thorough bred bull. If obtained at two years,
he will last till he is six, eight, or ten years old, breeding him
to his own daughters, and even granddaughters, before he is
discarded. If “blood” in an animal is good for anything, that
blood should be concentrated in his descendants—fixed so as to
be retained in his stock, where it will exercise its full power and
faculty in reproduction. It is quite as necessary in the grade as
in the thorough bred. There is no danger in in-and-in breeding
from such wide affinities in the first parents, for two or three
generations.
DO NOT CHANGE THE BREED,

It is presumed that the breeder of dairy cows has selected for
his use, that race which, on a deliberate examination of his soil,
climate, and locality, is the best adapted for his purposes. If, on

258 AMERICAN CATTLE.

full trial, he is not disappointed in his selection, that breed should
not be changed, unless under the sure conviction that he can
make a change for the better. The labor and experience of
years, when successful, no thriving man can afford to throw
away on a mere impulse, or venture; and only on a certainty
that a change will be advantageous to his interests. If he bea
dairyman himself, and a good one, he has probably established a
character and reputation for his butter or cheese, which might be
lessened either in price or quality by a change. If he breeds
milk cows for sale, he has also acquired a reputation for them,
which it is worth while to retain.

When a fresh bull becomes necessary, he should combine the
same good qualities which have been cultivated in the herd, so
as to continue the uniformity of character already established in
it. The breeder should carefully look over the various points of
his cows; see where they are deficient, and obtain his bull as
perfect as possible in his own points, when a deficiency exists
in his cows, that in their future produce by him, those faults may
be corrected. The same rules in breeding grade animals to as
near perfection as possible, are to be observed, as in breeding
thorough breds. Recollect nature’s unerring law is, ‘Like pro-
duces like;” and as the bull is to stamp his impress on the
produce of many cows, it is necessary that he combine all the
good qualities possible to be concentrated in him. Nor, when
he possesses extraordinary good qualities, should a moderately
high price in his purchase, over an ordinary one, be objected to.
Pay the advanced price cheerfully, for it will be repaid ten-fold
in his produce, perhaps the first year of his use. Good-looking
animals of any kind will always sell for more than those of
ordinary appearance. It costs no more to raise them than ugly
ones, and as a rule, the more perfect the proportions of the
animal, the less food it requires for subsistence.

DO NOT CHANGE THE BREED. 259

We say, do not change the breed, when it is once settled that
your breed is the proper one for your purposes. Some men have
an irresistible penchant for crossing different breeds on each
other, in grade stock—as a Devon bull on grade Ayrshires; then
a Short-horn, afterward on Alderney, and so on. N othing but
utter disorder, uncertainty and disappointment, can be the result
of such repeated bastardy. No truth in dlood can descend from
such mixtures, and no economical benefit can arise from them.
Neither flesh nor milk can be promoted, for what is gained by
one cross may be lost in the next.

Any one proposing, or expecting to breed good cattle at all,
must have a definite object in view at the commencement, with
whatever breed he uses, and it will be only by a persistent course
of breeding up in the blood, that he can expect to succeed. For
the dairy, select a good dairy breed, and persist in it. For beef,
take the breed of a kind fitted for the soil and climate, and so
keep on. A purchaser will always pay more for a uniform lot
of steers or bullocks, than for a mixed one of ‘all sorts of char-
acter, even if equally good in the individual animals themselves.
And so with the purchasing dairyman. He wants his cows
alike, if good. The upshot is, that with a parcel of mixed
crosses of no definite character, they range but little above
common stock, and always to the disadvantage of the breeder,
Therefore, we again say, keep your stock as uniform in blood
and appearance as possible.

AGE AT WHICH HEIFERS, FOR THE DAIRY, SHOULD BE BRED.

This will depend much on the manner in which they have
been fed from calfhood, and the condition of flesh that they may
be in. If they have been fed on good muscle-making food,
with growth unstinted, they may safely be coupled with the bul]
at fifteen, to eighteen months of age; and if possible, to a small,
rather than to a large bull, thus, in probability, producing a

260 AMERICAN CATTLE.

smaller foetus, and calf, than if bred to a large one, and drawing
less on the foetal nourishment which the heifer is obliged to
furnish.

The advantages of breeding thus early are:

1st. The milking faculties of the growing heifers are more
easily stimulated into action than if neglected to twenty-seven
months, or later, (bringing her calf at three years of age,) and
thus apt to prove a better milker.

2d. She is inclined to be more docile, and easier handled, and
managed.

3d. She arrives at her maturity of production for dairy pur-
poses a year earlier; and

4th. A year is gained in her profit.

These are decided advantages. Objections may be made that
the strain from such early maturity may weaken her system and
constitution, and lessen her value in after life. This may be so
when she has been stinted in food, and stunted in growth, but the
objection has little weight when a thrifty and healthy growth
has been given her. One of the finest thorough bred Short-
horn cows we ever owned, brought her first calf at sixteen
months old. We have had them, Devons, Herefords, Short-
horns, and common heifers, frequently calve at two years, and
they grew to be among the best cows of their several kinds.
It has been our habit for many years—and we still practice it—
for dairy purposes, to breed our heifers at fifteen to seventeen
months, so as to cast their first calves at two years to twenty-six
months of age; and we have found a decided advantage in it.
They come in fine, thrifty young cows, in good condition, and
prove excellent milkers, lasting as many years as if bred a
season later. We have seen it practiced by others, and the great
majority of evidence, under the circumstances we have named,
is in favor of thus bringing them to early maturity, and conse-
quent profit,

BREEDING HEIFERS FOR THE DAIRY. 261

The only drawback to this early breeding may be, and it prob-
ably is the fact, that the first calf may not be so good for rearing
as when the dam is at a maturer age; but the second calf will
be equally as good as at any later age. The first calf of a dairy
cow, may thus be profitably sacrificed, if it prove a weak one, to
the increased profit of the cow herself. Yet, the first calf may
not always be thus weakly or inferior. The calf before men-
tioned, of the sixteen months heifer—begotten accidentally, by a
scrub highway bull breaking into the pasture, where she was
running with her dam—being a female, was bred at two years
old, and proved one of the best in quite a herd of dairy cows,
which we for several years kept. In view, therefore, of all
circumstances—the condition of good keep, and thrifty growth
being attached—we recommend, decidedly, to let heifers bring
their first calves at two years old.

Nor have we, in our practice, given extra food to these heifers.
They were reared either by hand, as we have recommended in
feeding stock calves, or with a part of the mother’s milk only,
until four months old, with the addition of plenty of good grass
and hay in their proper seasons, and never fed with a morsel of
grain, or meal, or roots, although they might possibly have been
the better for it. But they had enough of what they did eat, and
good care always, with warm shelter in the inclement seasons.

We admit that heifers thus early bred, do not attain their full
growth so soon as if left to three years, before they bring their first
calf. But good keep will carry them to it in a year or two, and
at four or five years, little, if any, difference in size will be found
between them.

Let us be distinctly understood. We only commend such early
breeding to good, painstaking farmers and dairymen. Those
who neglect, starve, and bang about their cattle, exposing them
to all kinds of hardship, should never breed their heifers until
three, possibly four years of age, and thus incur the penalty,

262 AMERICAN CATTLE.

sure to follow, in their neglect, of losing one or two years’ use
of their cows, and the insubordination sure to follow their own
mismanagement, and want of good husbandry. There are cir-
cumstances, however, in the locality, and other conditions of
even the good farmer and dairyman, when it may be policy to
keep their heifers to three years, before bringing their first
calves, and those we leave to their own proper judgment. It is,
however, both possible, and profitable, to make the best of dairy
cows from heifers casting their first calves at two years old.

REARING AND TREATMENT OF BULLS.

A bull intended ‘for getting thorough bred, or grade stock,
should be well fed from his birth, whether he be nursed at the
udder, or the pail. There is no necessity for forcing his growth
—he is rather the worse for it. His growth should be steady,
and made on milk, a little oat, pea, or barley meal, and grass or
hay, according to the season, for five or six months. If he be
only intended for breeding grade, or stock cattle, six months on
milk will answer; if for breeding thorough breds, seven, or even
eight months is better. After weaning, his food should be suc
culent and nourishing, not rich. We are aware that in thorough
breeding, it is the disposition of many breeders to feed inordi-
nately high, so as to make “show” calves of their young bulls.
But the practice is not a good one for the future bull. He
arrives at earlier maturity, it is true, but at the expense of last-
ing usefulness. A calf may be so forced as to make the size in
one year, that he would make in eighteen months of moderate,
yet good keeping; but it is to his future disadvantage, and quite
unnecessary, as he should not be used, other than very sparingly
—better not at all—at a less age than two years.

He should be tied up when but a day or two old, and as soon
after, as convenient, learned to lead. He should also be learned
to eat herbago as soon as he will take to it, say at a month, or

REARING AND TREATMENT OF BULLS. 263

six weeks. A strap head halter is the best fastening for him.
At nine months, a ring should be put in his nose, and the way
to do it is this: The ring should be of copper—steel, or iron
will answer, but it corrodes more than copper. It should be two
and one-half inches diameter inside. It should have a joint in
its circle, about two inches in length, and when in place, fastened
with a small screw, or rivet. When ready to insert, put a
strong rope around the horns, and draw the head of the bull
close to a post, by this halter, that he may not throw.it about;
then seize his nose, and with a small, sharp pointed instrament—
a three cornered saw file, with the point sharpened, is the best—
run a hole quickly through the thin cartilige behind the nostril,
which is there not more than a quarter of an inch thick; give
the file a turn or two, then put in the ring, close it together,
either screw, or rivet it, and the work is done. Little blood will
follow the operation, and scarce any soreness. In a week when
the soreness is healed, the leading snap, or strap may be put into
it, and he can be led. Some herdsmen use only a rope, or leather
halter for leading their bulls, and many of them are so gentle as
to be so trusted; but our own rule has usually been to have a
strong stick, six or seven feet long, with a link or two of chain,
and a snap hook at the end, to hold him at arm’s length in case
he should be too playful, or possibly vicious. A young bull may
be easily made vicious by improper treatment, and when once he
becomes so, and knows his power, he is hard to be broken of it.
Some are so from birth, naturally, but more are made vicious by
improper treatment.

As bulls are treated when young, will their usefulness longer,
or shorter, be retained. A yearling, as we have observed, should
scarcely ever be used, and only on extraordinary occasions, when a
calf of his particular strain of blood is required, and cannot be
obtained by a postponement of his services. At the age of
two years, he may serve fifty to a hundred cows durifg the

264 AMERICAN CATTLE.

season, not exceeding eight or ten services a week. He should
be kept stabled, or confined to a small yard or paddock, and well
and regularly fed, with reasonable daily exercise, by leading out
to walk, if stabled. If in a yard or paddock, he will exercise
himself. At three years he may have full service, a hundred
cows or more, withont injury, and so on until he is a dozen
years old, if his virility last so long, which it will usually do, if
not early overworked. One perfect service of the bull to the
cow is as efficient as more. His resources should not be lavishly
expended.

Some men have a strange notion that after a bull arrives at
the age of four or five years, he should be discarded. It is at
the age of four or five only, that the quality of his stock can he
proved. A very fine calf may turn out a poor thing at two or
three years old, and an unpromising calf may prove a first-rate
animal at the same age, as we have sometimes found; therefore
it is only at the age of four or five years that the stock of the bull
can be fairly tested. If it prove good, the longer he can be
used, the better, provided his vigor and stamina be retained.
Charles Colling’s celebrated bull Favorite, (252, English Herd
Book,) was calved in 1793. In 1803, when ten years old, he
got Comet, (155, E. H. B.,) the famous 1,000 guinea bull; and
the next year, when eleven years old, he got North Star, (458,
KE. H. B.,) another famous bull, both of them out of his own
daughter from his own mother, (the cow was both daughter and
sister to him,) and better cattle in their day did not exist—
although here was cattle incest, and breeding in-and-in with a
vengeance, such as would astonish most of the blood cattle
breeders of the present day at such temerity! ‘‘ Favorite” was,
no doubt, an exception to the common short-horns of his time.
He was a bull of wonderful stamina and vigor, and probably
got more good stock than any bull of his generation. He also
got the famous ‘Durham Ox,” and ‘The white heifer that trav-

REARING AND TREATMENT OF BULLS. 265

elled.” (In frontispieces, Vols. 5 and 6, American Short-horn
Herd Book.) He was useful ten years, beginning his service at
two years, and during that time, Colling seldom used any other
bull in his large herd of thorough bred cows. The bull Marske,
(418, E. H. B.,) a famous animal, bred by Robert Colling,
and many years used by him, died at the age of fifteen years,
and was useful for thirteen years. These, and others which
might be named, are examples which our breeders of blood cattle
may well look to—provided they do so with proper discrimina-
tion—and profit by it.

When a bull evidently loses his vigor, and conception by him
becomes uncertain, he should be put aside, as his uncertainty
may adhere to his coming stock—a fault always to be avoided.
We believe that more bulls are spoiled by forced feeding, and
over-service when too young, than in any other way; and when
one is possessed of a bull of really choice blood, a careful hus-
banding of his use should be looked to by his keeper.

The bull should always be kept on substantial, nutritious food;
never suffered to become poor, nor fat, but always in good
working order. He is a surer sire in such condition, than when
pampered and over-fed. When little, or not at all used, his food
may be slackened to simple grass, hay, or cut feed, with a little
grain meal mixed. When much used, his food should be
increased, and of better quality. Oat or barley meal produces
more muscular flesh, and seminal and muscular vigor, than the
fatty, sugary meal of corn; and muscular and seminal vigor is
greatly serviceable in procreation. Sugar-producing food, in
breeding animals of either sex, may be hurtful, as demonstrated
in the previous remarks quoted from Professor Tanner, and Mr.
Stewart, on barrenness.

The quantities of extra food to be given to a bull in the season
of service to cows, cannot here be particularly stated. It will
depend much on the size of the bull, and the extent of service

12

266 AMERICAN CATTLE.

required of him. The observation of his keeper must regulate
the quantity. The feed should be regular, at each meal, and
given three times a day. No positive rules for the hours of
feeding can be laid down, and the discretion of those who have
charge of the animal, must mainly govern. When in service,
if confined in a stable, a moderate amount of exercise by walk-
ing, should be given him daily. It not only adds to his activity,
but stimulates his virility, and better insures the certainty of his
procreation.

Grooming with the curry comb, or card and brush, and fre-
quent washing with water, and occasionally the use of soap, is
as necessary to a choice bull as to a stallion. A clean skin, and
lithe limbs, promoting good action, are a decided advantage to
him—not altogether for like purposes as in the horse, to
show his paces. ‘The bull should have a majestic walk, and
be quick and vigorous in movement. So treated, his calves can-
not but be the better for it. A dirty, dandruffed bull, unkempt,
and slovenly in appearance, always shows to disadvantage, and
any breeder having a just pride in his cattle, will bestow equal
pains in keeping his bull in the best condition of appearance, as
he who prides himself in owning an “Ethan Allen,” or a “Lex-
ington” horse.

CHAPTER XXII.
REARING STOCK CALVES—THEIR TREATMENT.

Tue method of rearing calves depends much on the future
use to be made of them. On this subject, breeders and writers
hold different opinions, and each may be correct, according to
circumstances.

The best time for calves to be dropped, which are intended for
rearing, is in the spring of the year. Nature has taught us that,
and all experience is in its favor.

As observed in a previous chapter, the calf should, at its first
meal, and as soon after birth as inclined, suck its dam. This is
indispensable to its health, in enabling it to discharge the fetal
nutriment remaining in its stomach and bowels, and give it
strength for future action. Even when it is intended to bring it
up by hand, in feeding»from the pail, three or four meals from
the udder are all the better, arid it will as readily take the finger
for feeding then, as immediately after its first meal. When the
calf is of no value, and milk only is the object, two or three
days are enough for it to live, until the milk be thoroughly fit
for use. If the cow’s udder be diseased by inflammation, or
otherwise, it may be necessary to retain the calf a few days
longer, to draw the milk and soften it, for no draft upon the udder
is so natural and soothing as that of the calf.

REARING BY HAND.

The very first thing to be done with a calf, after he has drawn
his first few meals, is to put a rope, or strap around his neck,
and tie him to a fastening, with three or four feet play to his

268 AMERICAN CATTLE.

rope, to let him know he has a master. He will not soon forget
it, if so kept for a few days. The rearing is done in various ways,
according to the necessities of the keeper of the cow, and the use
which is to be made of the milk. The interest of the dairyman
is apt to give the calf as little food in new milk as possible; but
for the benefit of the calf it should have undiluted milk fora
week or ten days, at the shortest. After that time, the new
milk may be slackened, and skimmed milk added. Flax seed,
boiled for hours, into a jelly, may be mixed with it, slightly at
first, and in a few days, to the extent of one-half this food may
be given; or, in its place, fine bozled Indian, oat, or barley meal
gruel, mixed with the milk, may be substituted.

But, the calf should always have enough to satisfy its hunger,
and fed regularly, as to time, twice a day, at morning and even-
ing. If not at atime to turn to grass, and kept in a stable, a
wisp of fine sweet hay should be tied in a cord, and suspended
against the wall, or loosely laid in a manger, where it can nibble
it. The hay will amuse the calf, at the least, and it soon learns
to love it, aside from adding much to its nourishment. As soon
as the grass is ready, it should be turned into a small paddock to
range at will. If running water be not at hand, it should be
provided in a tub, or trough, that constant access may be had to
it—for your calf is a great drinker, aside from its ordinary meals
of milk, or gruel. This process of feeding should be continued
during quite four months, or longer, according to the purpose for
which it is to be reared, with a little salt, either in its food, or
placed in a trough, as often as once a week, to keep its bowels
regular, and promote its general health. In a dairy, whey may
take the place of skimmed milk, and where whey is not made,
and skimmed mill is scarce, after the first six weeks, flax seed
jelly, or gruel porridge, may be used altogether. Other substi-
tutes may take its place, but nothing is so natural food for the
calf as milk.

REARING STOCK CALVES. 269

We have raised stock calves in different ways, but in none so
satisfactory as on their mother’s milk, drawn by themselves, It
is more expensive, where the milk is of considerable value, we
admit, but less troublesome to the farmer. Our way is to let the
calf take—according to its necessities, and the quantity the cow
gives—one, two, or three teats—first drawing clean what can be
spared to the dairy, from the teats so milked, and then letting
the calves take the residue. We are satisfied that one-third less
milk drawn by the calf from the cow, will give as much nourish-
ment as the full quantity fed him by hand. The saliva secreted
in the process of sucking is beneficial in aiding the digestion,
such being the natural process. Cows that are good milkers
will thus rear a stock calf, to three or four months old, on one-
half or one-third of their milk, and when the increased value of the
heifer calves for future dairy cows is considered, the value of the
milk they take for three or four months may be a good invest-
ment in them. For convenience, two calves may be nursed by
one cow, which is often preferred, as by such method the remain-
ing cows may be devoted altogether to dairy use.

After four months, the calf, if intended only for stock, or dairy
purposes, may be turned out to pasture without further hand
feeding, or nursing at the cow. The grass should be good, with
water always at hand. In this way the calf will be in good con-
dition for going into winter quarters. Then, with enough good,
soft hay, or corn blades, salt once a week, and plenty of good
water, it will go through the winter well, and come out a thrifty,
sprightly yearling at the next grass. Oats in the grain, or corn,
pea, rye, buckwheat, or barley meal, at the rate of a pint, or
quart a day, in addition to their ordinary forage, is an excellent
food for stock calves, and will add to their growth and condition;
but if the hay, or corn blades be choice in quality, they will go
through well without grain. We have thus reared, and seen
reared by others, very fine thorough bred calves to yearlings,
minding only, to give them all they would eat,

270 AMERICAN CATTLE.

In the extracts which we have previously given in the chap-
ters on the Galloway and Ayrshire breeds of cattle, will be found
valuable information in rearing stock calves, to which we refer
the reader. It may be thought superfluous to have introduced
it; but on so important a subject, none too much information can
be suggested.

CALVES FOR VEAL,

Should have all the milk, direct from the cow, that they will
take, until four to six weeks old, with corn meal added, if they
will take it. No artificial feeding will make them so fit for that
purpose as their mother’s milk, drawn by themselves; and it
may be added, that no veal made otherwise is worth eating.
Veal calves should be confined to a small space, with clean bed-
ding, and pure air. Otherwise, their flesh may be tainted with
the effluvia of foul stables.

CALVES RUNNING WITH THE COWS,

This, at the best, is both a loose, and a bad practice. We are
aware that in many localities, where land is of low value, the
milk of little account, and labor dear, many farmers let their
calves run at large with the cows through the season. As calves,
they are the better for it, no doubt; but as yearlings, and after-
wards, they are but little better than when well reared by hand,
and not so good as when kept separate from the cow, and
suckled at regular hours. They never should run loose with the
cow, for various reasons:

Ist. It is a practice of neglect on the part of the breeder,
which should not be tolerated. The cow brings her calf when
lying out in the field, and may, possibly, suffer much in parturi-
tion, when a little aid would make everything easy and comfort
able for her. If her udder be full, and she give more milk than
the calf may need at first, which is almost always the case, one
or more of the teats will be neglected by it, These teats become

REARING STOCK CALVES. 271

inflamed, and hard, and as the calf has no judgment in the matter,
he will not touch it, and as a consequence, after causing the cow
infinite pain, the quarter of the udder affected soon dries up, and
is from that time lost, not again, even at a future time of calving,
to be restored. We have seen very fine cows subjected to such
practice, with only one or two teats left, and poor nurses they
must be, as the quarters of the udder still left in milk, give only
their proportionate quantity to the whole when in full action.

2d. The cow grows wild, and refractory, not becoming so
tractable after running with the calf through the season.

3d. From constant sucking, the udder cannot be distended
by its full secretions of milk, and it becomes contracted by habit,
seldom giving so much milk afterwards as when drawn but twice
a day.

4th. The calf grows up wild and unmanageable. If a steer,
intended for grazing, it is of less moment;. but if a heifer,
intended for the dairy, she is much harder to manage and break
in than if subjected to early handling.

5th. The calf grows up coarse, and heavy necked, and is
never so fine as when brought up separate from the cow. In
short, we have not a word to say in favor of the practice,
only in those great eattle ranges, where, from various circum-
stances it is impossible to keep them within bounds, and the
breeds are such, that no neglect, or bad management, can make
them worse.

HANDLING YOUNG ANIMALS—SHELTER.

The advantages of bringing up young stock tame, and man-
ageable, are, that they feed better than when running wild; they
learn the call of their keeper; they are fearless of his presence,
and seek his companionship with confidence. No cattle breeder
knows into what hands his young stock may fall, and to the buyer
of them it may make a difference of some dollars in the value of

272 AMERICAN CATTLE.

a heifer, or steer, whether they be easy to handle, or otherwise,
according to the use he may make of them. We have at dif-
ferent times bought both steers and heifers at the West—one for
the yoke, or beef, the other to make dairy cows. They were
treated in the common way of many Western breeders, always
running out in winter, as well as in summer, and the labor of
breaking them into the stables after taking them home, aside
from the risk of injury, was a heavy tax on both time and
patience. Some would be intractable altogether, and have to be
turned out for beef before their profitable time, while others,
after a few days’ tying up, would become gentle, and give no
further trouble. We know that in large breeding herds, and
under all circumstances, it is not possible to always bring young
cattle up to familiar handling, from the want of stables, or sheds;
but every breeder should have some accommodation of the kind.
It will pay him a better interest on the investment, for the benefit
of his stock, than any other expenditure, to a moderate amount,
after the farm is fitted for occupation. The practice so common
with many farmers, of giving no winter shelter to their stock, is
a losing one in food, as well as by their exposure to the sudden
change of the atmosphere and weather. Such practice should
be reformed.

REARING THOROUGH BRED HEIFERS.

When intended for breeding only, and early maturity and ready
sales are the object, all the milk from the cow should be given,
and the calf may draw it either from the udder, or pail. She
should be confined in her stall, or paddock, kept under perfect
control with the halter, and in addition to milk, fed with all the
hay or grass—according to the season—she willeat. She may
nurse her dam, or be fed milk from the pail through the entire
season, if necessary; but six to eight months are enough, so that
she have a sufficiency of other good food, and the succeeding calf
will be all the better for the long rest of her dam.

REARING STOCK CALVES. 273

It has been, and is still, a matter of discussion with breeders,
as to what extent the growth of a heifer calf should be forced,
to attain her best estate, as a breeder, and to promote improve-
ment in her kind. So far as we can learn, Bakewell was a gen-
erous feeder of his young stock, and forced them by such means
to early maturity, and increased ripeness in their points. So too,
but hardly in so great degree, were the Collings, and the Booths.
Bates, perhaps an equal improver with any other breeders of his
later day, fed well, but not so lavishly as they. But all good
breeders, of whom we have any particular account, fed their
stock freely. Almost all the imported cattle which we have scen
—bulls, cows, heifers, and calves alike, came over, in very high
condition—in most cases, ‘‘stall fed.” Whether they were so
fed at home to better fill the eye of the purchaser there, or for sale
after landing here, or because the whole stock of their breeders
were usually so kept at home, we do not know; but it is certain
that heifers so forced from calf-hood do not usually prove so sure
breeders, as when only well fed, without the forcing process.
No doubt high feeding produces earlier maturity in the young
heifer than low keep will do; and, it is possible that the high
feeding of heifers up to their breeding age may have a marked
effect on the fleshy propensities of their offspring. But the
process is not a natural one, and it should be managed with great
caution.

Where competition actively exists for sale breeding, the ten-
dency for high feeding is almost irrepressible. The merits of
young animals are too often decided on the show grounds of the
annual cattle exhibitions in favor of the highest fed ones, and in
the beef producing breeds the practice may not be objectionable.
But for milking purposes it should never be done, as the milking
tendency may be held in abeyance by over fatness, and it should
not be prematurely stimulated for the welfare and long useful-
ness of the future cow. Breeders usually pursue that course

12°

274° AMERICAN CATTLE.

which is most for their own immediate interest, and probably, if
we were to write a volume on the subject contrary to that inter-
est, their practice would not be changed. The theory, and the
direction, at most of our American cattle exhibitions, are, that
the condition in flesh, of the animals placed in competition for
prizes, is not to be considered by the judges in awarding their
premiums; but the result of the awards has in most cases been,
that the high fed ones get the prizes, and the Jeaner ones do not.
Much flesh, like charity, sometimes covers a multitude of sins, in
the anatomy wrapped within it. Hence, the tendency is to high
feeding with all who wish to make sales—as almost every breeder
does—and in all public sales of cattle that we ever witnessed,
the fat breeding cows outsold the lean, even when of inferior
anatomical excellence. The eye will, in a majority of cases
with men, as they run, take precedence of the judgment, and so
long as the popular feeling tends that way, breeders will take
that course which gives them the most ready money. Still, the
fact remains, that the forced feeding of young heifers is a hurtful
practice, in the long run.

INFLUENCING THE SEX OF CALVES.

We have, at different times, seen sundry papers, mostly by
fanciful writers, directing the way to produce different sexes, at
will, by the treatment of the cow, or bull, at the time of procrea-
tion; but we confess, without convincing us of any truth in the
methods prescribed. The most ingenious of these various pro-
cesses, and of course, the most painstaking, are given by French
or Swiss writers. We do not repeat them, for the simple reason
that we have no faith in them. The English breeders appear to
have little, if any, confidence in such artificial efforts, consid-
ering them, as most sensible people do, abortive. ‘Male and
female created He them,” is the great law of production, and in
about equal proportions in all animated nature, so far as history
and experience has proved; and all man’s ingenuity to the con-

REARING STOCK CALVES. 275

trary has been ineffective. Our own credulity has been exer-
cised in various trials of the kind, only to convince us of the
folly of pursuing them, and on comparing notes with experi-
enced breeders, who have also tried various methods, our conclu-
sions have been alike. In some years, to be sure, we have had
a preponderance of one sex, in calves, over the other; in another
year it would be reversed; but on an average of several years,
the sexes were about equal, yet differing in proportion, within the
same neighborhoods. There may have been peculiar hidden
influences to control the result in a given herd, of one year
beyond another; but as no human observation has yet arrived at
a certainty in its solution, we may more wisely let it alone, and
be content with what nature gives us, being careful, by our own
attention, that it be as good as possible, of its kind.

CHAPTER XXIIL

BEEF CATTLE. DIFFERENCES IN BREED——-REGULARITY OF CON-
DITION——-PROPER AGES FOR FATTENING—MODES OF FEEDING
—SHAPE OF FAT CATTLE.

Tur rearing of cattle for beef only, is purely an economical
question, and the profit or loss in rearing and feeding them,
depends, in a measure, on the breed of the animal, and the
locality where they are reared and fed.

We have already shown the money value of the beef product
of the country. We have discussed the different breeds best
adapted to make it, and to a wise selection from them, both the
breeder, and the grazier must look, measurably, for the profit
they are to receive in their production and feeding. It costs the
breeder no more to breed a good calf than a poor one. It costs
the grazier no more to feed a good steer or heifer than a poor
one. It costs the stall-feeder no more to fat a good, than a poor
one—all owing to the superior fitness of the animal for the pur-
pose. Some cattle are so anatomically formed as to make it
impossible for them to take on flesh in the right places, or even
to take much flesh at all.. It is therefore of the highest conse-
quence, that only the right kinds be used for that purpose.
Some animals will only mature their carcasses into good beef at
five, six, or more years old, while others will be well matured. at
three to four, or in spayed heifers, at two years. The first of
these, as slow feeders, are unprofitable to all who touch them;
the others are profitable at every age, from calfhood to slaughter.

If, in light of all the observation and experience we have on

BEEF CATTLE, 277

this subject, men will raise poor cattle, they must suffer the con-
sequences. No good grazier or stall-feeder ought to touch them.
Little money is to be made out of them, at almost any price.

Cattle intended for beef only, as for other purposes, should
always be well fed, and kept growing. Full pasture during the
grazing season, and plenty of hay, or corn forage in winter, with
straw, more or less, to lie upon, with salt every week or ten days,
throughout the year, up to two years and a half old, they should
have. According to their ripeness for feeding off, the third
winter they may be fed some grain. At three full years old,
they should have the best pasturage, that they may get fat on
grass, as that is the cheapest possible way to put on flesh. The
next winter and spring, when coming four years old, any animal
intended for beef ought to be fit for slaughter, and if of the
proper breed, or a good grade of that breed, it will be.

We maintain that where cattle pasture and winter forage is of
any value, no neat animal, for beef alone, can be profitably kept
after four years old—from three to four years of age being the
maximum of time which should be allowed for feeding, up to
slaughter. No animal, unless it be a milk cow, or a working ox,
can pay for keeping, unless for some extraordinary purpose, a
longer time. It has been conclusively proved that cattle of good
breeds acquire their full profitable ripeness, at three and a half,
to four years of age. Such bullocks, of the Short-horn or Here-
ford breeds, or high grades of those breeds, well kept as store
cattle, and fed off on grain during their last autumn and winter,
will easily attain 1,600 to 1,800, or even 2,000 pounds, live
weight, and the Devons and other good lighter breeds, 1,300 to
1,500 pounds, and spayed heifers in proportionate weight, with
somewhat earlier maturity. They can be kept profitably up to
those ages and weights; but unless for ‘‘show”’ purposes, or to
develop some extraordinary point or characteristic, their further
keeping must result in a loss, comparatively, for the food con-
sumed, and the flesh they will lay on.

278 AMERICAN CATTLE.

Steers of common, or inferior breeds, which will not be well
covered with flesh at the ages, and under the circumstances of
those above named, are scarcely worth breeding and rearing at
all, where good beef is in question, and fair profits in the busi-
ness are considered. The modes of feeding, the materials on
which they are fed, and their values, vary so much in different
sections of the country where the cattle are prepared for
market, that no directions can be given to govern all circum-
stances alike. In the Eastern and Middle States, where land is
dear, and forage of most kinds proportionately so, all the food
given to fattening cattle, should be prepared in the best manner
for ready assimilation to nourishment, when it goes into the
stomach. Grain should be ground into meal—no corn-cobs in
it, for cob meal is no better than sawdust—hay should be cut into
chaff, and moistened, and with a due proportion of meal, mixed
together for easy mastication, with warm shelter for stall-feed-
ing during the winter, thus saving at least twenty-five to thirty
per cent. in food, to make a given quantity of flesh, over feeding
unground grain, or uncut hay. If roots be fed, they should be
cut also. The policy of cooking the food for cattle, by steaming,
is discussed elsewhere. It is a question for trial, and its
economy must depend on circumstances touching the price of fuel,
the value of labor, and other circumstances; but as food, cooked
and warm, is made easier to the digestive powers of the stomach,
there is no doubt that a less quantity will make more flesh, than
when uncooked. That ground grain, and cut hay, will make
more flesh than if not so prepared, has been too thoroughly
tried to admit of a question. The item of expense in so prepar-
ing it must determine its policy.

With the mass of Western feeders, where land is compara:
tively low, labor dear, artificial sheltor does not abound, and mills
are scarce, the case is different. Corn fed from the shock, where
the stalks and blades supply the place of hay, as is almost uni-

BEEF CATTLE. 279

versally.the custom below the latitude of 40° north, may be
more economical. Time and trial must solve these questions.
But as railways penetrate the country, making corn more valua-
ble to the producer, as he is in greater or less proximity to them,
the different modes of feeding will be worthy of consideration.

Let us examine this important matter of fattening off, or stall-
feeding, a little more minutely, as to its economy. A féw years
ago, we met a gathering of graziers and breeders in a West-
ern cattle growing State bordering the Ohio river, when the
subject of breeding, grazing, and feeding beef cattle, came under
discussion. They were among the most intelligent, thrifty, and
wealthy of that class of farmers who deal largely in neat stock,
and feed them for market. We asked the question: ‘How much
corn, fed from the shock, in the usual way of out-door field-feed-
ing, does it take to carry a three to four year old Short-horn
grade bullock, (as those, in that region, are admitted to be the
most profitable,) from the fall of the year, when corn is needed,
to fit him for market at any time from February to April?” A
half-dozen replies were made to the question, not from any actual
measurement that they had ever made—for the inquiry appeared
to be a new one, in their great abundance of corn forage, which
they had not always been in habit of closely saving—but only
of estimate. One replied, ‘about fifty bushels;” another, “sixty ;”
another, ‘‘seventy-five;” another, “perhaps eighty,” and so on
up to, “at the very most, a hundred.” Another “estimated”
that ‘‘an acre of good corn, taking it as it run, would usually
feed off a bullock weil.”

Not one of these graziers, and feeders, although they had been
in the business many years, and some of them made large sums
of money in it, had even gone into nice estimates, and probably
for reasons which they could not well control. In the first place,
they had corn enough, and the cattle must be fatted, let the quan-
tity consumed by them be what it might. A better reason, we

280 AMERICAN CATTLE.

think, for the difference in estimate, was the inequality of the
seasons and weather during the feeding time; as, if the winter
were colder, or warmer, and the cattle being unsheltered, the
amount of food consumed would depend much upon the severity,
or mildness, of the weather, and the storms to which they were
subjected, the cattle eating much more, and taking less flesh in
cold, and-eating less, while making more flesh in mild weather.
Thus, we can readily conceive, that in a mild season fifty bushels
of grain would give as much flesh as a hundred would in a very
severe one. That is a fact so palpable, that no one, of any expe-
rience in the business, will dispute it.

STALL-FEEDING.

Now, if those cattle were properly housed, and kept dry under
an equable temperature, their hay, or corn fodder cut, and their
corn ground, the food would be consumed in nearly uniform
rations, and the feeder could know, nearly to a certainty, about
how much his bullocks would cost per head to fatten them. The
scales, and measures, would decide the matter. Nor need the
labor question here interfere against the latter method. With a
good horse power—not an expensive one—a good straw cutter,
(both costing not to exceed two, or three hundred dollars,) and a
horse of the cheapest kind to propel them, two men will cut and
mix, for feeding, two tons of food every day. We have seen
it done when every thing was handy for the work, and the forage
at hand.

The process of feeding beef cattle in this way, is quite simple.
The stalls being properly prepared, the bullocks, even if they
never before went into a stable, and wild in habit, once being inside
and finding good fodder, will soon eagerly return, take their
proper places, and submit to be tied by the rope, or chain, or put
their heads through stanchels. At the first few feedings, the
quantity of grain, or meal, should be moderate, but daily increas-
ing until the stomach will dispose of all that may be necessary

BEEF CATTLE. 281

to crowd the flesh on to them in the shortest time. They should
not be over fed, nor ever given more than they can clean up at
ameal. By giving every beast his accustomed place, or stall,
the feeder soon learns to gauge the quantity he usually eats; or,
if they take their places promiscuously, the feeder must watch,
and see that each one have his proper allowance, for this is not a
business to be neglected by simply throwing the feed carelessly
into the mangers, and then leaving the cattle to themselves with-
out further care, as though his work was completed. The eye
of the feeder must be upon his stock continually.

Finely cut hay, or corn stalks, (above the ear,) through the cut-
ting box, with fine ground Indian corn, barley, rye, buckwheat,
pea, or oat meal, or oil cake, measured by wedght, not bulk, well
mixed, with plenty of water sprinkled equally through it, is the
very best way possible to put flesh on to any ruminating animal.
The cut fodder should be so proportioned as to fill the stomach,
and meal enough mixed with it to give all the nourishment
required in the way of fattening. These proportions may have
to be changed, somewhat, according as the weather may be mild,
or frosty, less grain being required in soft, and more in severe
days. If the cold affects the temperature of the stables adversely,
the animal heat must be kept up by a greater quantity of food
than would be needed when the temperature is milder. All this
must be a matter of close observation with the feeder.

Now, if this food could go into the stomach of the animal at
blood heat—and here comes in the additional advantage of cook-
ing it—so much of animal heat as has to be expended in warm-
ing that otherwise cold food after entering the stomach, would be
saved to go into flesh, for the animal heat has to be created by
this food, and is therefore expended in producing it, and cannot,
to such heat creating extent, of course, make fat, or flesh. So,
also, would be saved the amount of food expended in producing
the muscular strength and work of the jaws in grinding, for

282 AMERICAN CATTLE.

this power has to be furnished from some source, and we hold
that the power so produced in the internal system of the animal
itself, is the dearest possible way of making it. Cooking, or
warming the food, is, therefore, a great economy, much more, we
consider, than its additional expense. We shall examine this
subject hereafter.

Cattle thus stall-fed, should only leave their stables for water,
and a little exercise. An hour in a day, altogether, is quite
enough for both, at either once, or twice, as they may need it.
With their food well moistened, water once a day may be
enough, or twice, at the extent. They should have all the rest
they need, and if kept clean, as they should be, and well bedded
with straw, or other litter, which is better than on a bare floor,
they will lie down most of the time when not feeding, and take
on flesh much faster. Such, we esteem, the perfection of the
stock-feeding process.

In opposition to this expensive process, as many Western gra-
ziers may consider it, they contend that, by feeding corn in the
ear to cattle, and letting swine follow them in the fields, all
the grain is consumed. What passes the cattle wholly, or in
part, unmasticated, as a considerable portion of it does, is taken
by the swine, swelled and partially cooked, and better prepared
for them. We admit the fact, but it is a dirty and slovenly way
of swine feeding, and the flesh they thus take on is of an inferior
quality. Besides this, the jaws of the cattle must be the grind-
ing mill for the grain, and their stomachs the cooking cauldron
for the process; and a more expensive method for either cannot
well be imagined. The muscular power for grinding, and the
heat for cooking, must both be supplied by extraordinary quan-
tity of grain fed to them. We fully admit the manual labor
saving in this more primitive process over the other, but contend,
also, that the greater economy in the saving of food, is much
more than a compensation, and a larger profit is left to the stock
owner by the improved process.

BEEF CATTLE. 283

To the objection of the absence of mills for grinding the grain,
the husking and shelling the corn, the bagging and drawing to
mill and back, the toll for grinding, cutting the hay, stalks for
straw, and other expenses, we place on the other side, full one-
third gain in the quantit) of forage and grain expended, a much
shorter time in fitting the cattle for market, and the additional
quality of the manure made. Taken all together, we are satisfied
the balance sheet will tell in favor of the improved method. If
grain mills are now scarce in the feeding districts, a demand for
grinding will soon supply them, propelled either by water, or
steam, and like all other wants in these days of machinery, they
will be soon supplied.

A word or two more in relation to manure, the economy of
which is often overlooked or neglected. It is valuable on almost
any land. We care not how rich the land, in its virgin state,
may be. The manure will help it, on all uplands, We never
saw land too rich for growing Indian corn, or grass. Stable
manure, or manure made under sheds, is of better quality than
manure dropped from cattle promiscuously in the field, It can
be put where it is wanted. That which is dropped in the fields
by the cattle, must, of necessity, lie unevenly on the surface, and
be used where dropped, and the labor of hauling it from the
sheds, or stables, is amply compensated in the uniformity of its
distribution, over that which is accidentally deposited by the cat-
tle as they roam over the fields. Those who have practiced the
loose way of ordinary cultivation, may not so estimate the fact,
but a trial will soon scttle it. Thousands of acres of lean
uplands may, every year, be seen giving only twenty to thirty
bushels of corn, or a ton, or less of hay to the acre, while a river
bottom, or a small enriched ‘home lot,” will give twice, or thrice,
the quantity of both; and the same lean uplands, by the applica-
tion of those so saved manures, may be made to yield just us
well, from the advantages of the improved modes of feeding.

284 AMERICAN CATTLE.

Another item which may be taken into account, as to the man-
ner of feeding, is the number of cattle which the grazier or
stall-feeder has on hand. It takes but little more labor to feed
fifty cattle than ten, or in like proportions of number. In the
way of transportation, it costs little more to carry a fat beast to
market than it does a lean one. They mostly go by rail. They
are charged by the car load, and a given number of pounds is
allotted to the car; so, according to the price he brings, the lean
bullock costs more to carry than the fat one, as he has as much
length and breadth of bone, if less flesh, and takes nearly as
much room as the fat one, while his selling value may not be
more than half, or two-thirds as much; and this, in a transporta-
tion of a thousand miles or more, is a considerable sum in the
aggregate. The drover is paying a huge price for transporting
bone, horn, hoof, and paunch, for no good whatever, for they are
all waste, and when in market his stock is “blown” upon by
every buyer he meets, and at the best they go off at low prices.
We have seen hundreds of car loads of what are called, in the
Eastern markets, ‘Durham Steers’—grown in all the States
where Short-horns, or any other choice breeds, in their high
grades are kept, and well fed—which cost not over five to ten
dollars a head more in their transportation, than the poorest
scrub. Such cattle sell readily, at good prices, in almost any
state ofthe market, while the ragged ones wait, perhaps some
days for a buyer, and then at two, three or four cents lower, in
every pound of estimated weight.

SHAPE OF A FAT NEAT ANIMAL,

The proper shape of a fat ox or cow of a good breed, when
the head, neck, and legs are cut off, should be nearly an oblong
square, and the nearer they approach that shape, the more per-
fect they are. A square anatomy gives a broad space for the
lungs and the viscora, and room for the deposit of inside fat.

BEEF CATTLE. 285

Thus constructed, the animal feeds profitably, and dies well—
satisfactory alike to both feeder and butcher.

We illustrate our point, in giving four cuts, representing the
back, front, rear, and side views of a fat ox. They are no exag-
geration of one fed up to his greatest capacity, although the
profit of such extreme feeding, beyond that to produce “first-
class” beef, may be questioned. The quality of such highly
fattened flesh, is less savory than when only well fatted.

Plate 28.

Tn this ox, every part of the meat, throwing out the hide, tal-
low, ‘and bone, of course, is good, consumable flesh. There are
the best of steaks, roasts, corning pieces; and the least valuable

286 AMERICAN CATTLE.

parts, which would be nearly worthless in a lean ox, are good
for drying. When dressed, there is really no loss in the carcass,
except bone. In Fig. 4, D and C, the (brisket and round,) make
the finest. mess beef, and in large quantity. The loin, at B, and
following up the back to the shoulder, being broad and full, gives
the best of steaks, and roasts. The “plates,” at F, are full and
thick, and give excellent corning and packing pieces; while the
shoulder points, or neck vein, at A, and the thigh, at KH, make
good pieces for drying or smoking. It is easy to see, therefore,
that such an animal turns all the extra food given to him, into
profitable flesh and tallow. He has no more bone, and little
more hide, than if he were lean.

The economy of good feeding is too palpable for extended
observation. We have stood in the extensive sale cattle yards
of Buffalo,.the past winter and spring—1866-7—in the midst of
two thousand or more bullocks, and seen hundreds of first quality
high grade ‘Durham Steers,” three to four years old, reared in
Ohio, Kentucky, and other Western States, go off briskly, from
drover to dealer, at nine to eleven cents a pound, live weight,
while the great majority of inferior things hung back, and went
off slowly at four and a half cents for the worst, and so on up to
five, six, seven, and eight, for “poor,” “middling,” and “fair.”

Two items only, made this wide difference—breed, and feeding.
Some were so execrably bad, in shape and inferiority of breed,
that no amount of good feed would make them profitable to the
breeder, grazier, or feeder; the others were so good in breed and
flesh, that they were profitable in every hand through which
they passed, from calfhood to the butcher’s block.

CATTLE OF THE LONDON (ENGLISH) MARKETS.

To show the comparative condition of our American beef cat:
tle with those of England, we give an extract from a letter just
received from our brother, Mr. A. B. Allen, of New York,

BEEF CATTLE. 287

written from Liverpool, in September, 1867, soon after he had
visited the great London cattle market. It may interest our
American cattle breeders:

“The great cattle market of London, some twelve years ago
was removed from Smithfield to Islington, formerly a distinct
village from London. It is now incorporated with it, the streets
thither and beyond, and all around, being solidly built up since
I was there in 1841, when they were only partially built. Ihave
visited the market twice. Monday is the great market day of
the week, and it begins at 6 a.m. I was there a little before
this hour, and found the yards full—6,280 cattle on the ground,
besides calves, sheep, and swine. It is the most complete thing
you can imagine. It was opened in June, 1855, by Prince
Albert, with a great public display. It cost £440,000—over
two millions of dollars! Fifteen acres are enclosed in a square,
which will hold 7,600 bullocks; 40,000 sheep; 1,400 calves, and
900 pigs. In the center of this is a high clock tower; at its
base, attached to it, are banking houses, telegraph offices, rooms
for the officers of the market, clerks, &. Around this square
are streets with hotels, yards, solid, handsome sheds, and eight
slaughter houses. All these belong to the market, and the whole
occupy thirty acres. It is about two miles in a direct line north
of St. Paul’s Cathedral, but the streets wind about so much, I
think one travels at least three miles from this point to get there.
The old Smithfield market was only about half a mile north of
St. Paul’s.

“At Smithfield, in 1841, all the cattle there were natives—
now not over one-fourth to one-third are natives. Denmark,
(mostly Jutland,) alone furnishes about one-sixth; Holland,
France, and other countries many; so it was no great place after
all to fully judge about British cattle, only by comparison with
others. The foreign mostly, except the Dutch, were coarse, raw-
boned, paunchy, and deficient in valuable points, (like our old

288 AMERICAN CATTLE.

natives, ) to the British. The black and white Dutch had shott
legs, tolerable heavy carcasses, and moderately good points, I
saw very few, perhaps none at all, of pure short-horns—for I
presume the full bred males are too valuable to make into steers,
except a very few for the Smithfield fat cattle club show, annu-
ally, in December. But among the British cattle, on that Mon-
day I was at the yard, short-horn grades predominated in number
and good beef points, to all others, and to my surprise, the
butchers informed me that they ranked in general quality as
high as thorough bred Herefords and Devons. The Scotch
Highlanders still rank highest, the well bred Scotch black
polled, or Galloway, next, then come grade short-horns, Here-
fords and Devons—pretty much all others go in one general
mass with foreign, except the Dutch. Some butchers might
have other fancies, and rank Herefords or Devons before short-
horn grades, but this was the general answer, so far as my
enquiries extended. When in Smithficld, in 1841, Devons
ranked next to the Scotch, then Herefords, then grade short-
horns, but these latter were fewer at that time in the country,
and coarser, and not so high graded as now, which, I suppose,
makes the difference. The Herefords, and Devons, lack in full-
ness between the hip-bones to the end of the rump. They are
often low and thin in that valuable point, in comparison with
the short-horns, and you cannot get so good rump pieces from
them as from the short-horns, and this for corned beef is one of
the most valuable parts of the carcass. These breeds, also, are
deficient to the short-horns in breadth of loin; I mean across the
hip-bones; also in the brisket, which is a valuable point. The
Devons had a little the advantage of the short-horn grades in
the crops—the Herefords are about equal in these parts to them.

“In fact, I found the short-horns better here than I expected.
Then they handle so well, look so fine, and ripe, and mellow to
the eye, that I cannot compare any other beast to them. I may

BEEF CATTLE. 289

be prejudiced in their favor—perhaps I am—but the oftener I
look at them, and the more minutely I compare them with other
breeds of cattle, the better I like them.*

“The Highlander is so small I do not take him into view in this
comparison. His live weight, I should think, is from 700 to 900
pounds, as the extremes of steers brought to market. The best
of them are as near perfection of form as you can imagine—
exactly like a small, well bred south-down sheep, in comparison
to other sheep. The heads and horns are fine, eyes bright and
prominent, face dished, and small muzzles, with large nostrils—
better in the crops than any other animal, being as full and
round as the very best of others over the shoulders, and preserv-
ing this fullness and roundness much further on each side of the
back-bone towards the hips. I wish I had had time to see one
cut up by a butcher—as I had not—as he must carry an extra
nice, lean, tender, juicy piece along the back. The brisket is
equal to the best short-horns, for their size, and they are as well
let down in the twist as the best south-down sheep. The hair is
soft and long, so you may judge what a nice little beast he is—
in fact, to other cattle, what an Arabian is to other horses, You
cannot improve him by a short-horn cross. Select the best and
improve them by themselves, is the true way. As to the colors
of the different herds of Highlands I saw, I should think two-
thirds were black; most of the others a light yellow, slightly
inclined to dun, or light mouse color. I prefer the yellow, and
have no doubt but they handle best; at any rate, they are the
handsomest to my eye, and with continued selection, might be
soon bred of that color almost entirely.

“Of the polled Scotch black—Galloway or Angus—the best
do not weigh more than about two hundred pounds over the

* Ever since he knew them, Mr. A. has been an enthusiastic admirer of the short-
horns.—L. F. A.

13

290 AMERICAN CATTLE.

Highlanders, as I judge, and they approach them in perfection
of form.

“The short-horn crosses were the most numerous of British
cattle the Monday I was there; Herefords were next, then Dev-
ons, one of which was very perfect, except in the twist, (and
that was a good point with him,) almost as much so as the
Highlanders. They stood near together, and I had, therefore, a
good opportunity to compare them. Of the polled, and High-
landers, only a few were present. The rest were made up with
some good South Devons, or Suffolks, and various colored beasts,
not worth particularizing. The Smithfield club show, I fancy,
is now the only true one to fairly judge of English and Scotch
cattle. They are then all brought together in their perfection.*

“The calves brought here, were nearly all short-horn crosses,
and from two to four months old. The sheep were very fine,
mostly long-wooled, and south-down, and their crosses, and
incomparably superior to the ragged trumpery called ‘‘mutton”
common in our American markets. The pigs have changed
almost entirely since I was here in 1841. Then they were
mostly thin, slab-sided, long-legged, long-eared brutes. Now
they are mostly all Neopolitan, Suffolk, Essex black, and Berk-
shires. Of the latter, many are of the old original color—sandy
or reddish yellow, with black spots. All the above varieties
were good; some very fine and perfect. I still prefer the Berk-
shire, as they have the best, largest, and most meaty hams, the
broadest backs, roundest barrels, and best shoulders. In fact, they
are the best farmer’s swine ever known in England. They can-
not be improved.

“T left London the following Wednesday, for Liverpool, over
two hundred miles. As I noticed the cattle along the way,
three-fourths of these were short-horn crosses, the remainder

*Some of our cattle cuts show what the different breeds are at the Smithfield clab
exhibitions.—L. F. A.

BEEF CATTLE. 291

were Herefords, Scotch,—being far North of the Devon districts
—and common natives, indicating that the short-horns are rapidly
becoming the majority of English cattle.”

TRANSPORTATION OF STOCK TO MARKET.

In all parts of the country penetrated by railways, cattle are
now transported, from the nearest station to which they are kept,
in cars. It is the readiest, and cheapest mode of getting them
to market, and when under proper regulation, they lose less flesh,
and go in better condition than by any other way. Still, owing
to want of proper conveniences in many places, cattle often
suffer loss of flesh, and are liable to frequent accident. But, so
important to the earnings of the roads has this traffic become,
and the competition between the various lines so great, that good
accommodations for the cattle and drovers, are rapidly becoming
established on all the main competing lines—so much so, indeed,
that a comparison between the earlier and latter modes of trans-
portation, is wonderful, in their improvement.

Crowded into the cars, as they must of necessity be, and
standing on their feet throughout the passage, no cattle, or other
animals, should be more than twenty-four hours between their
feeding stations and yards; and those yards, in every way,
should be commodious, dry in all weathers, and comfortable,
where the stock can have perfect rest, good shelter, abundant
forage, and pure water for any time they may remain there.

RAILWAY CATTLE YARDS.

The most commodious, and best systematized cattle yards we
have yet seen, are those which have been recently erected at
Buffalo, where the New York Central, the Lake Shore, and Erie
Rail Roads center, and discharge and take on their stock. The
yards cover many acres; are thoroughly floored with plank, and
paved with stone, enclosed with tight and high fences, laid out
in broad alleys, with sufficient gates and outlets, and will hold

292 AMERICAN CATTLE.

from two hundred down to fifty cattle each, as the various lots,
in numbers, may require accommodation. These yards are all
supplied with racks and mangers for feeding, troughs for water-
ing, (the water being let in from aqueducts,) and well roofed
over head, with abundant room for the animals to lie down and
rest at pleasure. Hay and grain barns are conveniently situated
on the premises, and the forage, accurately weighed and brought
in on wagons, distributed at any and all hours when demanded.
The rail tracks run close on two sides of the yards, for ingress
and egress, as occasion may demand. verything relating to
the comfort and convenience of stock of every description, is
compact and commodious, with perfect safety to animals, and their
keepers, and the dispatch of whatever business relates to them.
Several thousand cattle, besides swine, and sheep, weekly, are
thus entered and distributed, with less labor and inconvenience
than a third of the numbers could be in a common yard, and
under the ordinary management so long practiced with the old
and less matured system, under which the business has hereto-
fore been managed. Yards of like character have been fitted
up at other large railway centers, and will probably soon become
quite common on all the leading cattle routes to market.

CHAPTER XXIV.
WORKING OXEN.

INDISPENSABLE for draft in many laborious occupations, aside
from farm work, the ox is quite as valuable in aiding our indus-
try, as the horse. We have read much that has been written on
the comparative economy of ox and horse labor on the farm, and
elsewhere, without arriving at any satisfactory conclusion, other
than that circumstances must control the employment of either
to the exclusion of the other, or that they may both be profit-
ably used in different labors. On rough and stony soils, the ox
is almost indispensable in farm labor, while he is there more
profitable than the horse. In various other labors of draft, as
lumbering, mining, and on roads, in certain localities, he is equally
available, and more economical.

His advantages are, cheapness in cost; easy to keep; simpli-
city, as well as cheapness in his gear; patience, and endurance
under labor; less liability to accident; safety against loss, or
straying when turned to pasture; and, when done as a worker,
the conversion of his carcass into beef. All know his value who
have need of his labor; yet, but a part of those who employ
him, are aware of Iris greatly increased value under proper treat-
ment. No laboring beast is so much abused—not excepting the
mule—as the ox. His patience, endurance, and fidelity under
rough usage, gives him many a hard and neglectful master, who
sins either through ignorance or brutality, against the generous
nature of the brute, when care and kindness would add both to

his utility, and profit.

294 AMERICAN CATTLE.

A working ox, according to his necessities, should be as well
fed, groomed, and sheltered, as a horse, and his labor would be
as much better for it. "We have seen many a well kept yoke
of oxen, that would do as much ordinary farm labor as a pair
of horses, with much less expense of keep, and not a tithe of the
wear and tear of gearing. But the great drawback with almost
every farmer, where himself cannot direct the labor, is the diff-
culty of finding good drivers. As the ox goes without a rein, he
is directed by the word, and the motion of the whip, or goad.
He is slow in movement, incapable of being hurried, yet, when
well trained, is obedient to command, and always equal to any
reasonable requirement. It requires some skill to drive an ox
well, as it does a horse, and as long as brainless men exist, who
care for nothing but to get through the day, and take in their
own provender while at service, we may despair of much reform
in the management of ox labor.

REARING, MATCHING, AND TRAINING.

None but likely, thrifty, well built steers, should ever be kept
for working, and no different treatment in calfhood is required
than with other young farm stock. They should be castrated at
any time not exceeding six months old, to give them a truly ox
like character when grown—a stag being always uncouth in
appearance, and less saleable. A pair of steers, intended for
matching, should be as near alike in breed, in looks, color, tem-
per, and action, as possible, as these qualities add much to their
selling value; and uniformity in temper and action make them
more valuable in labor. Training may be commenced at any
age, after six months, with asmall yoke; and small boys, when
they take a fancy to such work, can do it as easily as a grown
man. We know that all farmers cannot well do this at that
early age of the calves, but where circumstances admit, it is less
labor to train them at an early age than when older. They are
less liable to injury, and more tractable,

WORKING OXEN. 295

With older steers, at the age of two or three years—and they
should not exceed three—they should be handled separately, and
be tied side by side in a stall, or under a shed, if possible, and
made gentle. The yoke should be first put upon them in the
stall, that they may become accustomed to it, and know what it
means; or if oxen of suitable size, already broke, be at hand,
they may be yoked and gently used with them. When once
accustomed to the yoke, a chain may be hooked into its ring, and
they may be gently driven around the yard—gentleness, and
docility, being always practiced with them. We have seen pro-
fessed “‘steer breakers,” who could break a yoke of ‘wild three
year olds” in a day, and called them fit to work; but turn them
loose for a day or two, and the steers forget it all, and are as
unbroken as ever. Steady, persistent training for some days, is
necessary to let them know what is wanted of them, and gentk,
every day labor must be practiced for weeks before they can be
trusted. The various manipulations of guiding them to the right
or Jeft, and backing, must be managed by a practiced teamster,
for no written instructions will learn a raw hand to break a yoke
of steers, There are several good methods to do this work, and
every ‘“teamster” is apt to think his own way the best.

The yoke should always be well fitted to the neck, and of proper
srouk, and size—the bows of proper shape, one anda half to two
ind a quarter inches in diameter, according to the size of the steer,
or ox, well fitted to the breast and shoulders, and every thing so
urranged as to work easy, and permit the steer to give his full
strength in a pull. The same care and judgment should be exer-
tised in the labor, feeding, watering, and cleaning a yoke of oxen,
is with a span of horses. They require less care, indeed, but
what care they do need should be as freely given, and it will be
ittended with quite as profitable results. A team of well grown,
vell matched, and well trained oxen, is a noble sight, and every
me who owns them, and properly values them, feels an honest

296 AMERICAN CATTLE.

pride in their possession. When he no longer needs their labor,
they are always saleable at a good price. An ox team should
never be overworked, especially when young. They cannot
endure heat, particularly in the spring of the year and hot sum-
mer weather, so well as the horse, and their work in those seasons
should be spared in the middle of the day. At five to six years
old the ox is in his prime, and so continues until nine or ten; but
he seldom feeds so well after passing eight years, and is better to
be turned out and fatted at that age, or earlier, after the spring
farm work is over.

As to the best kinds for working oxen, we have said enough
in our remarks on the various breeds, in previous chapters. Many
excellent work steers may be selected from the native cattle; but
an infusion of Deven, or Hereford blood, improves them; and
where great size and extraordinary power is required, grade
short-horns frequently make patient, honest workers. If the
farmer wants them only for his own use, so that the pair have
size, temper, and action alike, it is little matter what be the
breed, provided they be of good form and substance. They
will answer well his own purposes, and feed off profitably, at last.
It is a business with some farmers, where working oxen are in
demand and much used, to pick up, match, and break steers for
sale, and when they have a taste and genius for it, it is profita-
ble, as much so, perhaps, as any other commerce in cattle. In
such vicinities, breeding steers, for that purpose. may well be
worthy of attention,

CHAPTER XXV.
CATTLE FOOD—THE GRASSES.

THE discussion of a subject so simple as proper food for cattle,
may be thought superfluous. In some localities, it would be so.
But when we have the power, in most cases, to measurably con-
trol both our summer and winter forage, it is worth attention.

The most natural summer food for neat stock of all kinds, is
grass, and in winter, hay. We have grasses in great variety—
both natural, and cultivated. The natural grasses of all dry
lands, which hold a firm sod, north of 35° latitude, are such as
cattle like, and thrive on; and on some of the moister lands, not
absolutely swampy, they are also good. Our wild prairie lands,
of the Western States, yield several kinds of native grasses, and
some of them, when young, or in their prime, are of great excel-
lence, both in their fattening, and milk producing qualities. All
our cleared forest lands, of any fertility, produce a spontaneous
growth of pasture grasses, as the spear, or June grass, and white
clover, those being their usual production, and more or less inter-
mixed with occasional patches, when moist, of fowl-meadow,
and red-top. We call these natural grasses, because when the
land is free from the plow, whether their seeds be sown or not,
they naturally work in, and appear indigenous to the soil, what-
ever may be its geological formation. How the seed, to produce
them, gets there, is not now the question. At all events, the
grasses grow. ‘They are our best pasture grasses, and can

13”

298 AMERICAN CATTLE.

scarcely be improved when well established, although other kinds
may assist in making up a variety, and filling the surface with
a compact, well rooted turf.

We say these grasses grow, irrespective of the geological com-
position of the soil, They do so, but not in equal luxuriance in
some formations, that they doinothers. For instance: In strong
limestone soils of great richness, as in the clayey loams of some
of our States, the June, or spear grass, by its luxuriance, has
taken the distinctive name of “blue grass.” Of this, there are
two varieties, classed by the botanists as poa pretensis, and poa com-
pressa; the former, deeper in'color, is the “blue grass” proper;
the latter, lighter in shade, and somewhat earlier in ripening, is
sometimes called “green grass,” and both are about equally
nutritious. The compressa is known by the stalk being flat at
the joints, while the other is round. So marked a character has
the poa pretensis taken from the’rich limestone soils on which it
luxuriates, as to be, by many, supposed a distinct variety, and
frequently called ‘Kentucky ” blue grass; while all that Ken-
tucky has done, is to give it a marked superiority of growth,
on its strong limestone land. That superior growth and quality
is equally given by all soils, of the same distinctive character, in
other States, or Territories. The white clover—trifolium repens—
is almost always its companion in the more northern latitudes,
and only in less amount where the richer quality of the soil
pushes the blue grass into a more luxuriant preponderance.

Where land has been some years laid down, other grasses
work in, and on analyzing the products of an acre of old pasture,
several varieties may be found, all nutritious; but the poa’s are
usually the best.

These various grasses, intermixed, are the very best for mak-
ing either milk, or beef. They seldom, or never need breaking
up, or re-seeding on dry lands, and as a rule, the older the pas-
tures, the better and more nutritious the feed. They are good

CATTLE FOOD. 299

from early spring to late autumn, and if kept ungrazed during
the latter summer and autumn, where the ground is bare of snow,
and the climate mild, make an excellent winter forage, equal, per-
haps, to the best of hay.

Beside these, there are varieties of local grasses, which grow
spontaneously in different parts of the country, quite nutritious
in substance, and on which cattle thrive well. The quality of
such grasses has only to be tested by use, to determine the
policy of retaining them. Timothy, and red clover, usually
sown together for heavy crops, make palatable pasturage fur cat-
tle, but are less relished, unless when young and fresh. When
closely cut, for hay, they are longer in making a new growth than
the pasture grasses we have described. They fail in making a close
turf, like the others, but add to the variety of a well stocked pas-
ture, and, to a certain extent, are desirable. So it is with the
orchard grass, and some other varieties, that are sometimes mixed
with them.

Many of the prairie grasses are valuable while in their spring
ind summer growth. There are none whatever on which, early
n the season, stock thrive so rapidly as on some of these. We
iave known instances in which cattle, actually ‘‘on the lift,” from
‘heir wretched winter fare, turned upon them early in the season,
iave become fair beef in six or eight weeks. They are wonder-
ully nutritious, both in flesh, and milk. But the diffculty with
hese grasses is, as they ripen, they grow woody, and tough, thus
vecoming distasteful to the cattle, and the early autumnal frosts
ill them utterly, when all their nutritive quality is destroyed.
3y close and continuous feeding from year to year, they grad-
tally-die out, and the land works into the ‘‘tame” grasses, The
lowing and thorough cultivation of the land, destroys the wild
‘tass altogether, and then, with seeding, other and better kinds
‘nickly take their place. We have already referred to the native
rrasses far West, and South, on which the buffalo ranges, which

300 AMERICAN CATTLE.

may become of immense value to future cattle herds; but of them
too little is, as yet known, to speak definitely.

FULL FEED AND WATER.

For the greatest benefit to grazing stock, the pasturage should
always be abundant. When a bullock, or cow, has to work, by
continuously ranging over a broad surface to glean its food, they
cannot be expected to get fat, or yield much milk. A “‘full bite,”
to the beast, is the only profitable way of feeding. Cattle love
rest. Any creature should be able to fill itself in two or three
hours’ time, and then lie down and ruminate. Water, too,
should always be handy. When they can get water at will, cat-
tle usually drink three, or four, times a day, when at pasture.
Many people suppose that if they are let out of a dry pasture
twice a day, and conducted to water, that is sufficient. Not so.,
Cattle have little forethought, and cannot, as men do, anticipate
a want which may occur an hour or two hence, and provide for
it in.advance. We have seen a herd driven out in the early
part of the day to water, and many of them would not touch it,
and in two hours afterward they would be lowing about the
fences, gates, or bars, in distress for water, and not obtaining it,
they suffered throughout the day, eating little, or nothing, until
the next watering hour arrived, and then drinking so inordinately
as to injure and disarrange all their digestion. Men may say
that cattle will become habituated to such stated watering, by
practice. They may, to some extent; but any one who will try
the two methods, of giving them water at will, or only at certain
hours, once or twice a day, will soon perceive the difference in
their condition of flesh, or yield of milk.

SHADE IN PASTURES.

‘We have heard from experienced and successful graziers and
dairymen, different opinions, of both the advantages and disad-
vantages of shade in pastures. One advocates the presence of

CATTLE FOOD. 301

trees, either singly, or in groups, under which the cattle can lie,
or stand when at rest, thus screening them from the heats of the
sun, besides adding to their thrift and enjoyment, as where shade
abounds, there the cattle gather, and enjoy it. The other would
strip every tree from his pasture grounds, contending that in the
heat of the day, when the grass is dryest, and most nutritious,
they can feed heartily and more to their benefit, and rest at
night—the proper time for it. As to flies, they trouble the cattle
less in sunshine than shade; the cattle, when shade is in the field,
lie there all day, and feed only at night and morning, when the
grass is wet with dew; it is then ‘washy,” and less nutritious
than when dry and only moistened by its own sap.

Whether this last be a real, or only a fanciful theory, we do
not decide. The cattle themselves being judges, we should call
it only a fancy, for it is certain they love the shade during exces-
sive heats, as they do the sun in excessive cold.

There is another question concerning the land, however, worthy
of consideration, in stripping it altogether of shade trees. They
add much to the pastoral beauty of the landscape, and in the
estimation of most men, to its value. Who, of any taste in the
attractions of a fine landed estate, would permit a farm to be
denuded of its majestic trees, or woody clumps of shade, for the
mere fancy that his herds would gain a few more pounds of
flesh, in their summer pasturage? Scarce one in a hundred.
No; let the trees, singly, and apart, or gracefully grouped in
their own free luxuriance stand, a shelter to the herds, and a
pleasant spectacle to their possessor—a ‘‘most living landscape”
in its summer repose.

CHANGE OF PASTURE.

This is also a subject of controversy. Some contend that it
is better for stock to have frequent change from stale to fresh
feed during the grazing season. Its utility will depend some-
what upon the varieties of grass which the pastures contain

302 AMERICAN CATTLE.

and the convenience of the proprietor. Small fields are more
expensive in fences than larger ones, because there are more of
them to build and keep in repair. That item, therefore, is an
inconvenience. A sudden change of diet with cattle, always, to
some extent, deranges their stomachs, and bowels. Taken from
shorter, or dryer grass, and put on to flush herbage, is apt to
scour them, and while under such operation, the fattening beast
loses flesh, or at least does not gain it, and the cow loses in her
usual flow of milk. This we have known from repeated trials,
Not-that animals should not be changed from poor feed to better;
but whether, in the small fields which are to keep them through
the grazing season, and with an abundance of feed, it is not
better to let them range over all of them at will, and enjoy the
whole of it as they choose.

We incline to the latter. Cattle are quite local in their attach-
ments. They best like the places to which they are accustomed.
They also like a variety in their food. Large fields usually offer
a greater variety than small ones, and almost every day they
seek that variety. For twenty-five years past, we have had a
pasture of more than a hundred acres in a single field, in which
we have grazed cattle, horses, and sheep. In that pasture are
different elevations, most of it being dry upland, covered with
blue grass, white clover, and other mixed grasses; some lower
grounds, growing red-top, and fowl-meadow; some lowland
copses of wood, and undergrowth of bushes, and rank, wild
grasses interspersed; and a range of marsh by a river shore,
covered with a rank growth of sedge grass. Almost daily,
throughout the season, the cattle range over every part of that
field, feeding in every quarter on which they roam, and fre-
quently leaving the highest, sweetest grass, to fill themselves
from the coarse, and what we would deem the least palatable,
herbage of the marsh, or woods. It is certain that they like
this variety, or they would not indulge in it; and had they been

CATTLE FOOD. 203

confined to either alone, would have hankered after the other.
We admit that some of the grass where cattle continuously feed,
by being much trodden over and laid upon, becomes soiled, and
listasteful for the time, but the next rain washes it off, and it
becomes palatable as ever. Cattle, in their tastes, are somewhat
like men, and as those accustomed to the highest luxuries, like,
gecasionally, a lunch of brown bread, with a smoked herring,
and partake of it with great relish, so cattle, from the choicest
blue grass and white clover, love to plunge into the coarser
grasses, or browse the green leaves from the tangled brushwood.
Our impression is, that the experience of both graziers and déiry-
men is growing in favor of the larger pastures without change,
to the smaller ones with frequent alternations—provided the
grasses be equally abundant.

WINTER FORAGE, AND CARE OF NEAT STOCK.

A foreign traveler, accustomed to the economical methods of
feeding and caring for cattle among the densely populated nations
of Kurope, would, in his examinations of our general American
ways of stock feeding in winter, suppose us to be the most neg-
igent, careless, and wasteful people on earth, And he would
aot be far out of the way—in that particular.

It is true, we have a great many painstaking, economical
‘armers among us, who not only raise good cattle, but take pains
‘0 secure proper forage for them, feed them enough of it, and
yrovide for their comfort by way of shelter, whenever needed.
[n contrast to them, however, the common rule, particularly in
ihe newer States, is quite the reverse. A quantity, more or less,
of bad conditioned hay, corn fodder, or straw, is stacked upon
the premises, around barns, or sheds, and in a great many cases,
n the yards, or fields of the farm, without artificial shelter of
iny kind. To these stacks the stock are driven, when the snows,
wr storms of approaching winter compel them to be fed. The

304 AMERICAN CATTLE.

cattle come up in such condition as they may happen to be from
the fullness, or scantiness of the summer and fall pastures, young,
and old, good, bad, and indifferent mixed together. The fodder
is pitched from the stacks, and strewn over the yards, or fields—
or what is worse, the stacks themselves left to be foraged upon
by the cattle running loose around them. Much of the food is
trampled into the mud, or slush of snow and water lying around,
and altogether lost. Some of it is eaten by the ravenous animals,
as they hunch, hook, and drive each other away from a cleaner
morsel before them, while all the time they are subjected to the
changes, vicissitudes, and severities of every storm that occurs,
through a tedious winter of several months. The consequence
of all this is, that through irregularity of feeding, and careless-
ness in distributing their food, and want of shelter, the cattle
lose flesh every day, and be their condition what it may on
coming into winter quarters, they go out “spring poor,” or “on
the lift,” with no growth whatever in the young stock, and just
about strength enough in such as have survived their wretched
poverty of condition, to crawl out into their spring pastures!

This may be thought an overdrawn statement; but it is no
exaggeration of numberless instances which have occurred under
our own eye. Surely no practice can be worse than this for
the welfare and comfort of the poor suffering cattle, nor for
the profit of the farmer. There is no profit in it. Land so
stocked and managed, pays little, or nothing, and cattle so
utterly neglected can be of little value. No goodness of quality
can be expected in them, while disease, arising from neglect and
poverty, is always making inroads on their numbers. Every
spring, our cattle markets are filled with the wretched rubbish
driven from such ‘herds. We have seen thousands of them
annually, at our large railway cattle yards, and the wonder is
that they find purchasers at any price above absolute ruin to
their owners,

CATTLE FOOD. 305

We have only touched upon this sorry phase of cattle winter-
ing, to condemn it as both cruel to the beasts, and unprofitable
to the keepers of them.

WHAT WINTER FEEDING AND CARE OF STOCK SHOULD BE,

Good hay and plenty of it, is, no doubt, the most available and
convenient winter feed for stock cattle, in our hay producing
States. For fattening beef, and making milk, other foods are to
be added; but those are not now in the exact order of discussion.
Hay, too, in a grass country, is altogether the cheapest. In the
wide Indian corn regions of the South and West, where that
grain is largely raised, and the stalks properly cured, they furnish
an amount of good forage; and clean, bright straw, when neces-
sity compels zt, is a rather poor substitute for either; but cattle
will scarce hold their own upon straw alone, much less thrive.
Some farmers believe, or act as though they do, that if a creature
can get through to its spring pasture, with half as much flesh on
its bones as it carried into winter quarters, it is doing well.
That is a much mistaken idea, for in such condition, its winter
growth is lost, and it takes half the summer to recover it.
There is no truer adage, than that “a beast well summered, is
half wintered; and well wintered, is half summered.”

The hay most generally preferred for that puropse is timothy,
with a sprinkling of red clover in it—if cut in the right time—
which, in timothy, is just at coming into its blue, or first bloom,
and before the succeeding whzte bloom passes, In the first
stage, the seed is in its milk, and the stalks and leaves in their
full succulence. It then requires more drying in the field after
being cut, and is better for milk cows, calves, and young stock.
In the white bloom, the seed is glazing and ripening; the stalks
and leaves are at full maturity ; the sap is concentrated, and the
grass has more substance, yet quite as profitable for steers, and
dry cows. When fully ripe, and the seed begins to fall, the grass

306 AMERICAN CATTLE.

becomes hard, and woody, and loses a part of its nutritive, as
well as palatable quality. Still, if delayed cutting until that
time, it is valuable, and should not be lost. Blue grass, white
clover, and red-top, if cut before their seeds ripen, make quite as
good cattle hay as timothy. Fowl-meadow, bent, and orchard
grasses, make quite tolerable stock hay. As a rule, all grasses
should be cut before going out of bloom, and well, but not too
much cured. Much hay is spoiled by over drying. When early
cut, the hay should be thoroughly wilted, and then thrown into
winrow, or cocked, where, according to the weather, it may
remain for twenty-four to thirty-six hours. It will then suff-
ciently cure for housing, and the sooner it is put in barn, or stack,
or barrack, the better. Later cut hay will cure more readily,
and may oftentimes, when cut in the morning, be carried in
during the afternoon. The judgment of the farmer must regu-
late all this. Salting hay, to assist in the curing, we think of no
account, and never practice it, as it does little to preserve green
hay, without putting on so much as to spoil it for fodder. We
prefer giving salt to the stock, by itself, at the proper times, than
to put it in their hay. Field grown corn. fodder, to be at its
best, should be cut up and shocked when the grain is fairly
glazed, so as to ripen without molding. It is then fresh, succu-
lent, and nutritive. Every frost, while standing uncut in the
field, injures the stalks as fodder; and although it makes a tol-
erable winter forage, when allowing the stock to gather it for
themselves, half its nutriment is gone. But, circumstances often
compel this practice of so leaving it, and it need not be further
discussed.
WINTER FEEDING, BARNS, AND SHEDS.

Living in the latitude of 43° north, we believe in barns, and
sheds, for all kinds of farm stock alike; and so we would if in
the latitude of 37°,\—anywhere, in fact, where snow lies on the
ground for three davs at a time, and the Fahrenheit thormometer

CATTLE FOOD. 307

holds, for any length of time, as low as 20° above zero. Sudden
alternations of heat and cold affect cattle as they do men,—not
to the same extent as they do the latter, but measurably so.
Cattle eat much more in a low temperature than a high one, and
are subject to take cold with sudden changes of the weather.
Fat cattle are less affected by sudden changes of weather than
lean ones, but those changes do affect them more than we are
usually aware. In view of these facts, we consider it sound
economy for every cattle breeder, grazier, and stall-feeder, to pro-
vide good barns, stables, and sheds for the winter keeping and
feeding of his stock. The arrangement of these is a branch
rather foreign to our general subject, and may better belong to
farm architecture than this; embracing also the management of
manures, and various other matters belonging to the department
of farm husbandry; yet, we may safely give a few hints con-
cerning them.

We believe that in any part of the country where prepared
winter forage is required for farm stock, it will pay the farmer
for building barns, stables, and sheds for his store cattle during
the winter. For dairy cows, tight barns and stables are indis-
pensable everywhere, and we are happy to say that the latter
are almost everywhere found in well managed dairies. We
believe it sound economy to provide such shelters. In the
barns, aside from storing the fodder and grain, the stables may
be cheaply arranged, with sufficient mangers for feeding. Two
cattle may stand in a stall, six to seven feet wide, according to
their size, and each animal tiéd to his own side of it, with space
for the feeder to go between; or stanchels, without partitions,
may be used, if preferred. The food may be thrown into the
manger in front, and the corn stalks, as drawn in from the field,
cut off just above the ear. (The stalk, below the ear, is worthless
for fodder.) This cutting may be rapidly done by a knife, some-
thing like a butcher’s cleaver, though lighter, by laying the

308 AMERICAN CATTLE,

stalks on a block, or better, in a cutting machine. The beasts
may be bedded with straw, and quantities of the best manure
made. Thus the cattle are kept snug, and warm, while in good
weather they can range in the yards through a part of the day,
and take their water at pleasure.

Sheds may be built eight, ten, or twelve feet high, with good
mangers in the rear, for their hay, or corn fodder, and open in
front, to go out and in at pleasure. So with calves, only their
accommodations should be closer, and warmer. We are aware
that long practice, cheap lands, and low prices for grain, have led
the mass of our Western farmers to think all this preparation
useless; but they will come to it at last, and wonder they had
not known it before. Thrift in their stock, and a saving in the
expenditure of their forage, will soon solve the question of its
superior economy, as also in the lightened labor of taking care of
them, and the retention of stores of manure, which is every-
where valuable, though not now appreciated. If, to the housing
of their cattle, sufficient roofing to protect their stores of hay,
and grain, is added, an equal advantage will be found in it.

CHAPTER XXVI.
SUMMER FOOD FOR DAIRY COWS.

Every owner, or keeper of a cow for milk purposes, wants a
good one. At least, that is what they inquire for, when purchas-
ing her for either family or dairy use—one yielding a large quan-
tity of rich milk, good in creamy quality. The possession of
such a cow accomplished, the owner has a fair start, so far as the
capital invested in the creature herself is concerned. But there
is another item quite as important connected with the product
to be obtained from her; and that is, her food.

Let the milk-producing faculties of the cow be ever so good,
those faculties will fail if the requisite food, both in quality, and
quantity, be withheld from her. The manufacturer or machinist
may have the best propelling power in the world with which to
work his machinery, but if he have a scant supply of water with
which to drive his wheel, or is short of fuel to make the required
amount of steam for his engine, his power in both cases fails,
and a portion of his capital expended in the construction of his
machinery is lost. It is so with the cow. She may be so ana-
tomically and physiologically constituted, as to yield the greatest
possible production of milk, of which her nature is capable,
but to obtain that production an abundance of the proper food
must be given.

The cow is simply a piece of animal machinery, composed of
stomach, lungs, viscera, milk secretions and udder, so far as her
dairy quality is concerned, and that machinery will not work to

310 AMERICAN CATTLE.

its full power, without the necessary food and care to keep it in
action. We are satisfied that one-fourth to one-half the profit
which might be drawn from our American cows, is annually lost
to their keepers by a want of the necessary quantity, and the
proper quality, of food which should be given to them, and con-
sequently a considerable’ portion of the capital invested in their
purchase, or value, is thus unproductive; and that only from the
short supply of food, and want of care given to them. <A gocd
family, or dairy cow, without regard to her breed, anywhere in
the United States, and at any time, is worth fifty, to seventy-
five dollars. Such a cow will produce 600 to 800 gallons of
milk, or 200 to 250 pounds of butter, or 500 to 600 pounds of
cheese in a year, and possibly more—if properly fed; or, she
may produce but half those quantities of each, or either, if
scantily fed. In both cases, the original cost, or value of the
cow is the same; the care is, or should be, nearly the same, while
all the loss in her production is caused by the inadequacy of her
food, a full supply of which would be but a partial percentage
added to the cost of poor feeding. This we think a fair state-
ment.

Now what shall that food be? Fresh, succulent grass of good
quality, and as much of it as her digestive powers will consume
during the grazing season, is the readiest and most natural food
of the cow, giving her not only the most nutriment, but produc-
ing the best milk. Therefore she should have it in unstinted
abundance, When at pasture, she should not toil for her food.
She should have it within easy reach, with good water always
at hand. No matter how active her breed, or habits, the easier
she obtains her food, with abundant time for rest, the more
abundant will be her yield of milk, and the greater will be the
quantity of cheese, or butter, she will make. The judgment of
her keeper, will determine when the pastures fail in their supply
of grass, and then other food, as an equivalent, must be given.

SUMMER FOOD FOR DAIRY COWS. 311

Fresh growing grass gives quantity of milk; that which is
riper and dryer gives better quality, or more richness, and per-
haps an equal quantity of butter, or cheese, from a less amount
of milk. The particular state of the grass, whether in its most
sappy, or succulent, or in its dryer, or more matured condition,
so that the cow have enouyh of it, is of less consequence to the
cheese and butter dairyman; but the sale-mile dairyman must
supply the succulence wanting in the dryer grasses. This must
be made up in other material, and also, in short pasturage, to the
other class of dairies, under the head of

SOILING.

To many old-fashioned cow keepers, and dairymen, who have
never practiced any thing but the old jog-trot way of their
fathers, in the common way of pasturing for summer food, and
hay feeding at the mangers, or stacks, in winter, this term may
be startling, as involving an extra outlay of capital and labor alto-
gether unwarranted. If so, they may as well abandon the busi-
ness at once, if they intend to compete with the more enterpris-
ing dairymen of these advancing times, so far as making the most
profit out of their vocation is concerned. The old hum-drum
idea of having their work half done, and in the slip-shod, slat-
ternly way of past generations, must be ignored, and a new
method introduced. A tidier fashion must be adopted, and more
skill introduced, as well in feeding the cows as in manipulating
the milk into butter and cheese. The whole process of keeping
the cows, milking, and manufacturing it into marketable com-
modities, must be as thoroughly improved as that of making cloth
by modern machinery, over the old way of hand-varding, spin-
ning, and weaving cloth for household uses; and they who are
unwilling to adopt these better ways, had best at once retire from
the business, or be content to accept the meagre gains which their
inferior articles, as well as lack of enterprise will give.

312 AMERICAN CATTLE.

The term ‘‘soiling,” is applied to artificial feeding, when the
pastures fail. To manage this department properly, due prepa
ration must be made for enclosing the cows in yards, sheds or
stables, while taking their prepared food, as well as permitting
them to have ample range ina larger enclosure near by, that
they may have plenty of air and exercise in dry weather. No
better arrangement need be made than to use the winter stables
for feeding purposes, when soiling, as the cows should always be
secured in their stalls, morning and night, for milking, through-
out the dairy season. At these times they can be fed. Open,
airy sheds, with proper racks or mangers, can also be used for
the purpose. When milked and fed, they should always, during
the warm season, be turned out to enjoy the fresher and cooler
air, as the stables, even if well ventilated, are sometimes too
warm for them. At noon, or at other times also,—for they
require feeding at least three times a day, and four or five times,
even, may not be too much—they can be turned in to receive
their regular mid-day rations. Water, of course, they are to
receive at will, outside, if not furnished within.

This mode of feeding is indispensable, when a full flow of milk
is required throughout the season, and whenever the pastures
fail. It will pay, too, in the increased products of the dairy.
There is no doubt of its economy, also, with all kinds of cattle,
where land is valuable, as one-third to one-half the same area of
ground, in the same condition of fertility, will yield an equal
quantity of forage, to that fed off by the usual mode of grazing.
That is to say: one acre of land, well cultivated in good soiling
crops, will yield as much nutritive food for the cow, as two or
three common acres will yield in pasture.

For soiling purposes, ample preparation must be made in the
spring, that when the pastures fail, if fail they do in any part of
the grazing season, they may be readily resorted to, and if not

SOILING. 313

needed, the forage may be secured at its proper time of harvest-
ing, for winter consumption.

THE PROPER AND BEST SOILING CROPS,

We name in the order of their coming in use, viz.: Fall sowed
rye; red clover; orchard grass; blue, or June grass; timothy;
red-top; early sowed oats; millet, or Hungarian grass; Indian
corn, sown either broadcast, or in drills—the latter way the
better. ‘he grains and grasses may be cut at any season when
necessary, but are most nutritious when just coming into bloom,
being then in full sap and succulence. After cutting, they should
lie a few hours before feeding, so that they be partially wilted—
not dried. Their watery particles are then more consolidated, and
will not become too washy in the stomach and intestines of the
cow. The Indian corn may be used at any time after it has
attained a growth of three or four feet in height, but is best
when in the tassel, and silk, and the ear is forming. It should
be cut close to the root, as then every part of the stalk is sweet
and tender.
THE BEST KIND OF CORN FOR SOILING.

We have tried them all, from the tall “‘gourd seed” of the
South and West, to the “Canada,” and ‘Nantucket small yel-
low “flint,” and the garden sweet corn commonly cultivated in
gardens for the table. Either of the common field growing
varieties are good. The gourd seed is coarser in the stalk, and
when grown to tasselling, the stem below the ear is larger, more
woody in its fibre, and not so palatable or nutritious as the
smaller varieties. For that reason we prefer the latter, as they
can be cut close to the root, their smaller, and less woody fibre
being better liked by the animals fed upon it.

But by far the best variety is the sweet corn of the gardens.
We have thoroughly tried it and know the fact. The stalk, from
the ground upwards, is more nutritious, and as much sweeter to

14

314 AMERICAN CATTLE.

the taste of cattle, as the grain is to the human palate when
cooked for the table. Even after the ears are plucked for table
use, if suffered to grow so long, cows will eat the entire stalk
when cut close to the roots, as we have often tried. Swine,
so fed, will eat the stalk entire, greatly to their benefit, while
with other varieties, they seldom eat anything below the setting
of the ear. The sweet corn is as easily raised as the others; the
seed, too, is easily produced, and with no more expense than the
common field kinds.

If a trifle of salt be sprinkled on each mess, as fed, it will be
better. Give the cows all the food they will eat. If the green
food be too loose in its action on the stomach of the cattle, a
little mixture of finely cut hay or straw with it, will correct the
difficulty. Itis scarcely necessary to say that the stables should
be cleaned night and morning, thoroughly ventilated, and every
thing kept scrupulously neat as when the cows are at pasture.
A good plan, when cows are soiling, is to turn them, when not
feeding, into an adjacent, well fenced, mowing field, where the
hay crop has been gathered, if in season, or on another field
where their droppings may be useful to enrich it for a coming
crop, thus saving much labor in removing their manure other-
wise made in the barn, or feeding yards.

The system of soiling has long been practiced in Britain, and
on the European continent, particularly in the neighborhood of
large cities, for milk dairies, and found to be the most profitable
mode of summer feeding. Lands, for that purpose, when advan-
tageously located, frequently rent for $25 to $75 an acre for tho
season. It is becoming much practiced near our own larger
American cities, where land is high in value, and proximity to
a good milk market important. It will also tell equally well in
our cheese and butter dairies, where a continuous full flow of
milk is necessary. The labor of the soiling process, is not greater
than that of driving back and forth to pasture, the repair of fences,

SOILING. 315

and the interest on their cost. With lean pastures, and a short
supply of milk, the income from the cow is partially lost, while
the outlay for all the dairy expenses is the same. Sboiling is,
therefore, a necessity, in most seasons, to a profitable dairy.

Since writing the foregoing, at our request we have received
from Mr. E. W. Stewart, of North Evans, Erie Co., N. Y., a
most valuable article on the summer soiling of stock. We con-
sider it so admirable, (although it embraces some items incidental
to the main one under consideration, yet closely allied to it, and
well worthy of study by the dairyman, and also the common
stock farmer,) that we insert it in full. We need hardly add,
that Mr. S. has proved himself, although for many years practic-
ing one of the liberal professions, a thrifty and excellent farmer.

So important a branch of our dairy economy needs all the
light which we can throw upon it.

“One of the most difficult problems connected with the agri-
culture of the older settled States, is, how to keep the soil from
exhaustion? And any system that promises well, in this direc-
tion, should be carefully examined. The old proverb, ‘No cattle
no manure, no manure no crops,’ applies here with great force.
If soiling, or cutting and feeding green food in summer, enables
the feeder to maintain, in full condition, more animals on the
same space of ground than pasturing, then it certainly affords
him more manure to return to his soil, and so far, makes the
future prospect of fertility more cheering. The writer has prac-
ticed the soiling system for over ten years, and is desirous to
present all its strong points to his fellow farmers. He began
by soiling his horses, and found the saving so important, and the
convenience so great, that the next season he experimented with
his cows and colts likewise. Let us first detail some

EXPERIMENTS.

“Three experiments were tried by the writer, in three different
seasons, to determine how long acertain number of animals

316 AMERICAN GATTLE.

could be kept on forty rods, or one-quarter of an acre of ground,
Let it be premised that the soil is a strong clay, put in fine con-
dition after twenty years of bad farming—the crop heavy clover,
just coming into blossom. On the first experiment, seven cows
and four horses, equal to twelve cows, were fed fifteen days.
On the second experiment, six cows and five horses were fed
fourteen days, and on the third, eleven cows were fed sixteen
days; in each case upon one cutting of clover, on forty rods of
ground. It will be perceived, that in each instance, it was equal
to keeping one cow from one hundred and sixty-eight to one
hundred and eighty days, or about equivalent to the pasturing
season for one cow. It is admitted that these crops were much
above an average, and that forty rods of ground could not be
regarded as a sufficient allowance to a cow for a season, unless
the land is in fine condition, and the crop a maximum,*

“ Another and larger experiment was tried in the summer of
1862, when twenty steers, four years old, seven cows and six
‘work horses, equal to thirty-five cows, were soiled from the 20th
of May to the lst of December. No measurement of the exact
amount of land cut for soiling, was made, but one hundred acres
were occupied as follows: Ninety acres in timothy grass, five
acres in timothy and clover, two acres in clover, one acre in oats,
and two acres in sown corn. Only about four acres of this hun-
dred were in extra condition, and fifty in poor condition. First,
the two acres of clover were fed, then the five acres of clover
and timothy, next the acre of oats, then timothy until it became
too ripe, next the two acres of corn, and lastly, the second and
third cuttings of clover. In short, they were fed from this hun-
dred acres, for six months and ten days, with a surplus of sixty-
five tons of hay, which were sold for $972. Now, had these
animals been pastured upon this hundred acres, nothing would

* On the best of Western grazing lands, if an acre will feed a bullock through the
season, it is considered as remarkably good.—L. F. A.

SOILING. 317

have remained, and the food would have been insufficient in the
dryest part of the season. These steers averaged 1,100 pounds
per head, and were good light beef cattle, being then worth only
three cents per pound, on foot, and cows at that time being
low, the $972 for which the surplus was sold, would have pur-
chased the twenty-seven head of cattle, and one of the horses.
This latter circumstance is mentioned to show how disastrous, in
this particular case, would have been the results of pasturing.
But it may be said this case would, perhaps, stand very differ-
ently if the labor account were stated! This point was particu-
larly cared for in the experiment. It was found that it took
three men, two hours each day, to do the labor of cutting for,
and feeding these animals. Wages at that time being only $12
per month and board, the whole labor account, including board,
was only $65. This included all, except the use of a horse to
mow and haul in the grass. We-will also deduct the expense
of cutting and putting in barn, the sixty-five tons of hay, say
$1.25 per ton, or $71.25, to which add the $65 for labor of
feeding, and you have $136.25, which, deducted from the $972,
shows $835.75 as the net profit of this soiling experiment. But
this is not the full statement of the profits, as there were one
hundred loads of manure saved, and in the best condition, under
cover, worth $100 more. And had the land all been in good
condition, the surplus would have been double. To us, this
experiment was conclusive, as to the profits of soiling.

CONDITION OF THE ANIMALS SOILED.

“The next point to be considered, is the comparative condition
of the animal, as soiled or pastured. And here, facts, not theory,
are to be considered. The writer has tried some experiments on
this point. Five steers and heifers were put into a good pasture
and kept for three months, during the best part of the pasturing
season, while others of the same age and condition, at the start,

318 AMERICAN CATTLE.

were soiled, and on comparison, at the end of three months,
those soiled were found in decidedly the best condition. The
same cows were pastured one season, and soiled the next, and
their condition was better when soiled than when pastured; and
uniformly soiling has improved the condition of his animals.
He has cows that have been soiled for five consecutive seasons,
and kept in good condition and uniform health. In fact, he
regards soiling as very conducive to the health of animals, as it
places always within the power of the feeder, an abundant sup-
ply of the best food; while pasturing, frequently affords a large
supply at one season, and a very meager one at another. And
to those who are fattening animals for the market, it is of great
value, as by adding a small quantity of grain to the summer
feed, they will fatten very fast. Summer is the best time to fat-
ten animals, for they will fatten in less time, and with one-third
less grain, than required in winter. It also offers every facility
for graduating the feed to each animal, according to its condition
and the object to be attained. A dairyman may prepare a cow,
he desires to part with, for the butcher, while giving milk, and
thus save any loss:

EFFECT OF SOILING UPON THE PRODUCT OF MILK.

“The experience of the writer is that the cow will average
one-tenth more milk through the whole season. When the pas-
ture is fresh and full, and the cow can easily get all she wants,
she will give as much milk, but soiling enables the feeder to give
a uniform supply of food, and consequently the flow of milk will
be more uniform. Some American farmers have estimated the
increase of milk much greater than the above, and some very
interesting experiments have just been published by Dr. Rhode-
Eldena, of the Royal Academy of Agriculture, in Prussia, of
the comparative yield of milk from cows, by pasturing and stable
feeding, or soiling, through seven years of each system. The
pasturing experiment began in 1853, and continued to the end

SOILING. 319

of 1859, and stable feeding began in 1860, and ended with 1866.
From forty to seventy cows were pastured each year, The
lowest average per cow is 1,385 quarts, in 1855, when seventy
cows were kept; and the highest, 1,941 quarts, in 1859, when
forty cows were kept; and the greatest quantity given by one
cow during the time, was 2,938 quarts. In the stabling experi-
ment, from twenty-nine to thirty-eight cows were kept, and the
lowest average per cow is 2,930 quarts, in 1862, when thirty-
eight cows were kept; the highest, 4,000 quarts, in 1866, with
thirty-five cows; and.the highest quantity given by one cow was
5,092 quarts. The average per cow, for the whole seven years
in pasturing, was 1,583 quarts, while the average per cow, for
the seven years of stabling, or sviling, was 3,442 quarts. This
result is very remarkable, and were it not supported by such
high authority, would be almost incredible. The explanation is
to be found, perhaps, in the fact that the owner of the stabled
herd, Mr. Herman, in 1860, began to discard the poorest milkers,
and substitute the best Dutch breed. His cows were also fed
highly in winter, with rye-bran, oil-cake, and sometimes potatoes.
The yield of the same cow is compared for several years, Asa
sample, cow No. 24 gave, in 1860, 3,293 quarts; in 1863, 4,483
quarts; in 1865, 4,800 quarts. This shows a regular progress,
and a high state of feeding, and is most encouraging to the dairy-
man who wishes, by intelligent feeding, to improve his herd.
We do not claim all this for soiling, but it is only under this
system that such a method could be pursued, and the increase
here, must fairly be set down at fifty per cent., as referable to
green soiling alone. And we must be considered very modest
in stating, that the extra product of milk in soiling, will more
than pay for the labor of feeding.

SAVING IN FENCES.

“This question of fences is becoming more and more important
every year, and soon the fences must be dispensed with, whether

320 AMERICAN CATTLE.

cattle are soiled or pastured. It is now the most onerous tax
upon agriculture, Let us suppose the dairyman keeping fifty
cows, and that 150 acres are devoted to pasture. Suppose this
to be divided into six lots, of 25 acres, each 50 by 80 rods, and
that it all lies in a body 160 by 150 rods. This would make the
fencing more than ordinarily economical, and he would have
1,090 rods of fence. Suppose it to cost $1 per rod,* and that
it will last twenty years. This will make the first outlay $1,090.
The interest of which is, $76.30. The average expense for the
whole period, of keeping it in repairs, cannot be less than five
per cent., or $54.50 per year, and add to this the loss of capital
yearly, $54.50, and you have the whole annual expense, $185.30,
for fencing a pasture adequate to keep fifty cows. Now, this is
more than enough to pay for the labor of soiling the same ani-
mals, as one good man, with the proper conveniences, can cut
for and feed fifty cows. Soiling renders fences useless, except
to enclose a yard for the animals to exercise in. In fact, it
would cost less to employ a herdsman, constantly, with the cattle.
Besides, the fences are always in the way, and are infested with
foul weeds and bushes, which, by neglect, get distributed over the
farm. Every farmer will find it a great convenience to be able
to plow without the obstruction of fences, to drive into and from
his fields without letting down and putting up bars, or open
gates, to run his mower and reaper without leaving the corners
of the fences to be cut by hand.

“ Another item of economy not to be overlooked in dispensing
with fences, is, the saving of one-half rod of ground where the
fence stands, ‘This would amount to about three and one-half
acres, covered by the 1,090 rods of fence. And this land, when
in good condition, would soil seven cows through the grazing
season. Thus it appears, by an examination of the facts, that

* Mr. Stewart, living in a region where wood and lumber are cheap, estimates the
average expense too low. The expenses of good farm fences cannot be less than
$1.50 to $3 per rod, according to locality, and the materials of which they are made,
at the cheapest.—L. F. A.

SOILING, 321

the great objection usually urged to soiling animals, namely, the
extra labor involved, has no foundation, but on the contrary, that
soiling, in point of labor, is the cheaper of the two systems. And,
from his experience of ten years, the writer would rather perform
the labor of soiling fifty cows for a series of years, than to fence
and pasture them.

SAVING IN MANURE.

“This is a most important consideration.

“Ist. It will double the amount of manure from each animal
kept, as the summer manure will all be saved, and in good con-
dition to be applied as needed.

“2d. The saving in land will enable the feeder to keep double
the number of animals, and, therefore, to produce four times as
much manure as under the old system. By keeping an increased
number of animals on the same land, it is evident that the con-
dition of the soil will be improved, and that this will, when
fully adopted, prevent the dreaded exhaustion, which those of
wise forecast, have seen approaching in the not distant future.

“The value of manure is not appreciated as it should be by the
farmers of the United States. Johnston informs us that in Flan-
ders the liquid and solid manure from a cow is valued at twenty
dollars per year. This would give us the value of the manure
saved by soiling each cow, ten dollars per season. There can, at
least, be no doubt that the manure will pay the whole expense
of soiling.

SAVING LAND.

“How the farmer may double his farm without increasing the
number of his acres, should be a problem of great interest. And
since the great business of the farmer is in rearing and keeping
animals, any method which will enable him to keep, in good con-
dition, two animals where he has kept one before, will come very
near solving this problem, by showing how the income of the
farm may be doubled, without any proportionate increase of the

labor. On most grazing farms of this State, not more than one
14*

322 AMERICAN CATTLE.

cow is kept to four acres of arable land, and in many cases only
one to five, and six acres. Three acres of pasture, and one acre
of good meadow, keep the cow through the year. The fact that
three times as much land is usually devoted to summering a cow,
as to wintering her, should, of itself, be quite enough to show
the wastefulness of the pasturing system. specially, when it
is considered that it takes one-eighth more food to keep the same
auimal in cold than in warm weather. Let us compare this with
soiling. It appears, by the experiments detailed, that land may
be so fertile, that forty rods of ground will be sufficient to soil a
cow for the whole pasturing season, but we will not assume so
extreme a position. If we take twice this amount, or one-half
acre of fertile land, devoted to soiling crops for each cow, no
disappointment will result. Then, if one-half acre will soil a
cow, instead of three acres pastured, we have saved five-sixths
of the land, or two and one-half acres. This two and a half
acres will, certainly, soil and winter another cow. But we will
divide the four acres into two parts, giving each cow two acres,
and estimate three-fourths of an acre for soiling, and one and a
fourth acres for wintering the cow. This can, most confidently,
be relied upon to furnish abundant food, when in good condition,
to keep a cow through the year. And thus, we see that the
land usually devoted to a cow, under the pasturing system, is
abundant, in soiling, to keep two.

“Tn fact, the writer has never used so much as two acres in
good condition, to keep a cow through the year. And as it has
been shown that the aggregate amount of labor is not increased
by soiling, it follows, conclusively, that this system, properly con-
ducted, will double the income of the stock feeder, without any
increase of his land.

SOILING CROPS.

“The field or fields which are to furnish the summer food,

should be near the place of feeding—and being near the barn, it

SOILING. S23

may easily be made fertile, if not originally 80. Of the grasses,
clover will furnish the earliest green fodder. It can usually be
cut about the 20th of May,—or earlier, or later, according to
locality—and on moist land, will furnish three or more cut-
tings. Where winter rye flourishes, it makes an excellent
soiling crop, and may be cut even earlier than clover, and will
furnish several cuttings in a season, and, according to Liebig, if
kept back the first season, by cutting, will mature a crop the
second summer. On good land it will furnish a large amount of
food. Oats are also used for soiling. Indian corn sowed at
times, fifteen days apart from the earliest planting, until the 20th
of July. Sorghum, on land suited to it—light, warm soil—free
from weeds, makes a valuable soiling crop, yielding abundantly.*
But clover and Indian corn must be the principal reliance for
early and late feed. The writer generally uses clover till timo-
thy is sufficiently matured; after timothy, early sowed corn; then
second cutting of clover and sowed corn till freezing weather.
There is little difficulty in arranging for a regular succession of
succulent food, from the 20th of May} to December. It would
be well to have one-fourth acre for each cow, in clover, and one-
fifth acre per cow, in corn, sowed at different periods. The bal-
ance of the feed can be obtained from the timothy meadows.
If any fears were entertained of a scanty supply for late autumn
feeding, more corn might be put in, and the surplus would be ready
for winter use.
METHOD OF FEEDING.

“Different methods may be adopted in summer feeding. The
yard,—a small field enclosed with a hurdle fence,—the open
shed,—the stable,—all, or either, may be used as a place for

*It must be borne in mind, however, that the effects of sweet foods, as sorghum,
may prove injurious to the conception of breeding cows, as suggested in a previous
chapter, on barrenness.—L. F. A.

+In some sections of our country the green feeding will commence some days, or
weeks earlier. Mr. Stewart dates from his own locality.—L. F, A.

324 * AMERICAN CATTLE.

feeding. But the stable is preferable for cows. Feed the ani-
mals in the same position winter and summer. Once a day let
them out for air and exercise. Give them a small field, or a
lane, leading to the wood lot, to run in. Being always fed at
the stable, they will be there at the appointed time. They should
be fed with perfect regularity, say at six and ten 4. M., and at two
and six P.M., giving air and exercise between ten and two,
Some prefer more numerous feedings. Mr. Quincy, of Boston,
Mass.,—a strong advocate of soiling, who has had large experi-
ence, and written a treatise on the subject—recommends six.
There are good arguments for numerous feedings. Less will be
fed at a time, and the fuod will be fresh. A good feeder will
give no more at each time than the animal eats up clean, and
with a relish. Too much at a time tends to cloy the animal and
impair easy digestion. It is better to give less than the appetite
craves, than more. It is especially necessary to be prudent in
this particular in summer, as animals are more easily cloyed in
warm than cold weather. When the clover is first cut for soil-
ing, and is very green and succulent, it is better to cut and mix
it with one-fourth the quantity of cut hay, or straw. This cut
hay, or straw, will absorb much of the moisture and prevent
bloating, but when more mature, the clover may be fed alone.
The food should be slightly salted once or twice a week. For
milk cows, the green food should be fed fresh, and not suffered
to be much wilted.

ARRANGEMENT OF ANIMALS.

‘Next, how shall the animals be arranged for feeding? This
will vary according to the idea of order and convenient arrange-
ment, entertained by the feeder. Perhaps the method of fasten-
ing by stanchions, or chain and stanchion, so generally used, is
the best for holding the animal to its position, and is not found
to be injurious to-the health. They should be so arranged as to
feed conveniently from the barn floor, and when a large number **

SOILING. 325

of animals are to be kept, a stable should be on each side of the
floor, so that a one-horse cart may be used to bring the summer
food. By this arrangement, there is little more labor in feeding
fifty, than twenty-five animals in the ordinary way. Then water
should be convenient. A tank in the yard near the stable;
more convenient still, pipes arranged for pumping the water in
front of the animals, so that a man, or power, at the pump, may
water any number of animals at once. Some barns are so
arranged that the manure is dropped, by a trap door through the
floor, into a cellar. This is an economy of labor, and also a great
saving in manure, as it is kept from all exposure to sun, wind.
and rain,

“Let us, in conclusion, epitomize the soiling system. There
are three incidental sources from which the extra labor is more
than compensated.

“Ist. The extra product of mill, butter, and beef, will pay
the labor.

“2d. The manure, being all saved, will more than pay the
labor.

“3d. The saving in fences, as we have seen, is a great item,
and will more than pay the labor.

“ And lastly, the saving in land, when turned to full account,
will enable the stock feeder to double the net income of his farm.
That this is a moderate calculation, we have only to look at
some of the small German States, where eight cows are fre-
quently kept upon ten acres. There, fences are unknown—all
animals are soiled, and necessity has compelled economy of
land; thus we see the result. American farmers are ever seeking
for more land—too seldom for greater products. The small
farmers will find their interest in using the land they have, before
striving for more, which they do not well cultivate. Tillable
land, worth even twenty-five dollars per acre, cannot be profit-
ably pastured. Let the small farmers, at least, try soiling. If

326 AMERICAN CATTLE.

they can keep a cow to every acre and a half, or two acres, their
farms will be, practically, as large as their more favored neigh-
bors. And when the system is demonstrated by the small, the
large farmers will adopt it in mortification at the comparison.”

ANOTHER EXPERIMENT.

Exhaustive as these extended remarks may appear, we add an
article, which has since come under our notice, from the ‘Prac-
tical Farmer,” published in Philadelphia, which confirms our own
Opinions, as a tried test, of the benefits of soiling dairy cows in
summer. The great value of this improved mode of feeding
will justify its insertion.

“Tt is an account of a dairy farm in Chester County, Pa., owned
and carried on by a merchant in Philadelphia. He began farm-
ing four years ago, having about one hundred acres of cleared
land, for which he purchased twelve cows and two heifers. He
engaged a farmer, who continued in charge two years, and made
one thousand four hundred and thirty-two pounds of butter the
first year, and one thousand five hundred pounds the second
year This was principally from pasture alone, n@ provisions
having been made, by growing early rye, corn fodder, or any
other green food, to keep up a plentiful supply, either early or
late in the season, when pasture was short, and it is so indispens-
able, in order to keep up the condition of the cows and their
milk. The third year, the proprietor undertook the management
himself, and made two thousand eight hundred and seventy-eight
pounds of butter; and during the fourth year, ending April J,
1867, he made four thousand and fifty-five pounds, having
increased his stock from fourteen up to twenty head—five of the
latter, heifers with their first calves. He says:

“*Now I suppose it will be asked by what management the
butter was increased from one thousand four hundred and thirty-
two pounds, to four thousand and fifty-five pounds. There was

SOILING, 327

but little change in the stock, almost all of the original cows
having been retained, and the increase being but three cows and
three heifers, but the increase in the butter was from twice and a
half to three times the quantity. The difference in the manage-
ment was this: My original farmer kept the cows only as I have
before stated, on pasture; the farm then had nothing grown
expressly to fodder or soil them with, which was, and is now,
the custom with many farmers in our country; neither was there
any meal fed, except it might be to a cow that had calved early
in the spring, before the pasture was sufficient to turn out upon;
also, the cows were permitted to remain out, exposed to cold, wet
storms, (when they should have been stabled and kept dry,) thus
early in the season checking the flow of milk, which is after-
wards difficult to restore.

“<Rarly in the season, the young grass, when cows are first
turned out to pasture, is watery, and tends to make the cows
scour very much; and although it will in that state increase the
flow of milk, and also the quantity of butter, yet it will be at
the expense of the condition of the cow, reducing her in flesh,
and telling upon her during the whole season. At this time, I
consider it important that a cow should be fed with ship-stuff, or
bran and corn meal, mixed night and morning. This not only
assists in preventing scouring, but by keeping up the condition
of the stock, increases the quantity of butter to a very consider-
able extent. My opinion is, that meal fed at this time, pays
better, certainly as well as at other times during the seasun, not
excepting in mid-winter.

““<T am well satisfied that the condition of the cow, in order to
obtain from her a full yield, or one that will be profitable, must
at all times be well looked to. She must be well wintered and
fed, so that when she comes out of the barnyard in the spring,
after having calved, she is in good flesh, showing her keep, and
the care taken of her, and not like what is too much the custom

328 AMERICAN CATTLE.

of the country, namely, dry cows, wintered on straw, and no
shelter except it be the lee side of the barnyard, until the calf is
dropped, when it is too late, for the poor in flesh cow, to yield
her full capacity.

“A cow should at all times, when milking, be fully supplied
with meal; not stimulated to excess, however, for that would
certainly produce reaction afterwards; but she must have a full
and plentiful supply, at all times, of good food and water. For
that purpose, I have grawn early rye to begin with in the early
season, before the grass is sufficient to turn out on; then, after
harvest, during the dry weather, when the pasture fails, Hunga-
rian grass, (millet,) to be followed with corn, sowed in drills for
fodder, which, cut morning and evening, and fed to the stock
whilst milking, fills them twice a day, and with the pasture,
makes up all that is required. During the last season, while it
was necessary to soil with Hungarian grass and corn for fodder,
we have also fed two quarts of ship-stuff each night and morn-
ing, as we feel satisfied that, although the Hungarian grass and
green corn will keep up the yield of milk, yet they will not alone
make as much butter, as a full supply of pasture or the natural
grasses.

“‘T look upon a cow as similar to a steam boiler; no matter
how good they may be, unless the boiler is well supplied with
water and good fuel, also well attended to, the supply of steam
will be short, or it will be in proportion to the fuel and attention.
So, also, with the cow; no matter how good she may be, if she
is not well and plentifully fed and cared for, her product will be
shortened.

“Another very important matter with cows, is, that they should
be protected from storms and bad weather. They should be fed
and kept under shelter when the nights are wet and inclement;
this more particularly in the early season, when the cow is fresh
and in full milk; one exposure to a cold, wet: night, has fre-
quently reduced the milk one-half. Also in the fall, when the

SOILING. 329

nights become frosty, never let them remain out; be particular to
stable them; and in the morning never turn them out on the pas-
ture until the frost is melted off by the sun, as nothing, perhaps,
dries a cow, or reduces her milk, more than eating grass with the
frost on. To many of these requirements, the generality of
farmers pay no attention whatever. In the early season, as
soon as there is any pasture whatever, the cow is turned out of
the barnyard to eat what she may find, and to remain day and
night until the winter comes. There is nothing grown or fed to
eke out the scanty supply of pasturage that almost invariably
occurs at some time in each season,’ ” ;

Although the writer, in these last two paragraphs, has ex-
pressed nearly the same views which we have elsewhere given,
they are recorded as strongly fortifying our own.

In this somewhat elaborate, and in some of its necessary
incidental duties, repeated discussion of the benefits of soil-
ing, we do not anticipate an immediate revolution, or indeed
any great degree of reform in the long practiced methods of cat-
tle keeping, in this country of comparatively cheap land and dear
labor—excepting, possibly, the feeding of milk cows. Yetitisa
subject deeply concerning the economy of our cattle husbandry
throughout. A snug, compact system, widely different from the
too generally loose way of managing stock, must be adopted in
order to carry it out. Our smaller stock farmers will probably
be the first to adopt it, and it will ultimately, to a considerable
extent, be adopted by the larger ones as their land becomes more
valuable, and its advantages become better understood. Those
living immediately contiguous to the larger towns and cities, must
adopt it of necessity; the large dairies will follow; then the
stall-feeders; and ultimately a great many of the stock breeders,
and graziers, will fall into it from a sheer conviction of its advan-
tages. The farmers inhabiting the wide pastoral regions of the
far West, will be slow in coming into a plan requiring so much
of system, of close calculation, but no long cycle of years will

330 AMERICAN CATTLE.

elapse before soiling will be as common in the densely peopled
sections of the United States, as its benefits will be advantageous,

FALL FEEDING OF COWS.

As the season of green food passes by, soft, early cured hay,
cut short in a machine, and mixed with grain meal, or “mid-
dlings” from flour mills, is the best material as a substitute for
the failing grass, or green clover and corn. The quantity of the
hay and meal given must be judged by the dairyman, (see next
chapter,) but the cow must have enough. Understand, all this
extra food must be regulated by the supply of grass, which she
may obtain from the pasture, or other green food.

The food of the cow, in its kind, influences, to a greater or
less degree, the richness of her milk, and the quantity of butter
or cheese it will make, as well as its quality. The dairyman,
who sells his milk for immediate consumption, regards quantity
more than quality, and is therefore apt to use that food which
will most readily produce it. But it must be remembered that
the flesh of the cow is to be kept in good condition all the time,
to render her permanently serviceable, and the flesh-producing
quality of her food should not be neglected, while that most
favorable to the secretion of her milk is provided.

As the nights now grow chilly, the cow should be kept in her
stable through the night, and if stormy, through the day. When
the frosts begin to nip the pastures, even if there be a good growth
of grass, she should not eat it early in the morning, nor until the
frost be melted off. She should be fed in her stall before going
out to graze. A moderate amount of good hay—if finely cut,
the better—may be laid at night in her manger, to make more
solid the succulent food otherwise fed, that her bowels may be
kept equable.

WINTER FEEDING OF COWS.

For winter food, much will depend upon the time at which the

cow is to be dried, and also upon her bodily condition, in each

WINTER FEEDING OF COWS. 331

of which the dairyman must be the judge. If she has been
thoroughly driven in her lacteal yields for the past eight or nine
months, three months is none too much time for her to rest, and
properly recuperate her faculties for another season. It is also
doubtful whether, in ordinary cheese and butter dairies, the extra
expense of forcing her with stimulating milk-producing foods,
will pay during the inclement seasons, when all dairy work must
be prosecuted at comparative disadvantage. That must be left
to the judgment of the dairyman.

If the cow be reduced in flesh by her severe toils at the pail—
and she cannot but be somewhat so, if a really good milker, and
with plenty of milk-creating food—she must, to continue her
usefulness, be fully recruited during the winter. She may be
dried off in December. She should produce her calf in the latter
part of March—or by the tenth of April, at the latest. Her
winter forage should be soft, sweet, well cured hay—cut when
the grass is not earher than in its first bloom, and before the seed
hardens into ripening, of whatever kind of grass the hay be
made. When a large stock is kept, the hay may not always be
thus seasonably made. If not, it should be as near to it as pos-
sible. Hay alone will not recruit lean cows during the winter,
into good dairy condition for the coming season. Indian corn,
oat, barley and rye meal, or wheat bran, or middlings from flour
mills, buckwheat meal, or roots, may be resorted to for assist-
ance; but at all events the cow should be restored to good con
dition for the proper production of her calf, and the wear and
tear of the succeeding season of hard milking. The hay for feed-
ing should be cut short, as when in giving milk, say a quarter, and
not to exceed half an inch long, in a machine. It is better, and
a saving of at least one-fifth to one-fourth in quantity of con-
sumption. If the meal, with plenty of water, be sprinkled upon
it, and well mixed, she will thrive all the better.

Roots are a good winter and spring food for cows, particularly
to promote the flow of milk when about calving. The kinds of

332 AMERICAN CATTLE.

roots we most recommend are mangold-wurtzel, sugar-beet, and
carrots. Turnips, and ruta-baga, aside from giving their own taste
to the milk, are uncertain crops in our dry and hot climate, and
the fly often destroys them altogether. They are an English
crop, and are better fitted fo its moist, cool summers, than to
ours. Asa crop to be depended on we do not recommend them.
The other roots named are easily raised, and generally sure.
Roots, of any kind, should always be well cleaned, and cut in a
machine, or by a spade, or knife, before feeding to the cow. The
situation and locality of the dairyman, and his facilities for obtain-
ing grain feed, must measurably control his choice of these extra
articles. The food should be given three times a day—morning,
noon, and night.

In addition to her feeding, the cow should be kept clean, in a
warm, well ventilated stable, and bedded with straw, or other
coarse litter; and if the time can be spared, curried over daily
with a card. She should be salted as often as once a week, at
least—a trifle of salt daily, or tri-weekly would be better—and
looked after as carefully as her condition requires. The cow is
a part of the working capital of the dairyman, farmer, or house-
keeper, and no good manager can afford to neglect her. We
may have repeated this injunction in other places; but “line
upon line, and precept upon precept,” need not be considered
superfluous in a work of this importance.

CHAPTER XXVII.
SALE MILK. DAIRIES.

Darries kept for milk to be sold for immediate consumption,
or manufactured into the “concentrated” article for transporta-
tion abroad, are of such importance throughout our country, that
a full chapter on them may be submitted. To show, somewhat,
the value of purchased milk in the United States, the ‘‘ Ameri-
can Agriculturist,” of January, 1867, informs us that the con-
sumption in the city of New York, and its immediate vicinity,
comprising about two millions of people, a ratio of less than one-
third of a pint per day to a person, amounts, at the sale price, to
four and a half millions of dollars a year! Of this sum, the pro-
ducers of the milk get $2,300,000, and the other $2,200,000,
or about one-half the gross amount, is absorbed by the railroads
in freight, and the dealers’ profits, which stand between the
producer and consumer. Now, as every city, town, and village
of any size in the United States, is more or less supplied with
milk from dairies kept for that particular purpose, it must
be apparent, that of the forty millions of people in the United
States, at least one-eighth part of them must buy their milk;
and of these one-eighth, or five millions, each consume, as for
their health they ought to do, half a pint per day, the aver-
age quantity per year will be 114,062,500 gallons. And if this
be worth twelve cents a gallon to the producer, as it probably
is, taking the year through, the sum total is the moderate sum of
$13,687,500—and that only for one-eighth of our population!
We think our estimate is too low—that more than one-eighth

334 AMERICAN CATTLE.

buy the milk they consume; but as there are numberless family
cows kept in cities, towns, and villages, by private residents, who
not only thus furnish their own milk, but supply an occasional
neighbor, we let the estimate stand as not far out of the way.
As milk is, or ought to be, largely consumed by children, and
enters also into various processes of table use, and cookery, it
should be pure, produced by healthy cows, which are fed on
nutritious, and healthy food. It is of the highest importance,
therefore, to know how so to produce the milk, as well as to
economize, in every possible way, the manner of its production.

SWILL MILK.

It is known to every intelligent person that there are millions
of gallons of what is called milk, produced in the neighborhoods
of our largest cities—within them, indeed—which is utterly unfit
for any edible use whatever,—swill milk, so called, drawn from
cows fed upon the refuse of distilleries, and other garbage,
poisonous, and offensive. The whole internal system of the
cows, so fed, becomes distempered. The fetid hquid merely
percolates through the diseased glands and milk veins of the
cow, and is drawn off in the color of milk, without its proper
substance, and to the detriment, instead of nourishment, of every
stomach into which, either directly or indirectly, it enters.

Every such milk dairy is a common nuisance; and as such it
should be suppressed, and the owners and keepers of them sum-
marily punished, both by fine, and imprisonment. And if a
“Humane Society,” or a “Society for the Prevention of Cruelty
to Animals” exist in the vicinity of where these nuisances are
kept, the first should compel the health authorities of the munici-
palities to prohibit the sale of their milk, and thus cease poison-
ing children, and the other should rescue the poor suffering cows
from further torture, and a lingering death. It would be so ina
country where law is enforced—for we already have law enough

SALE MILK DAIRIES. 335

to abate these nuisances—but we fear that nothing less than a
knowledge of the imposition, and a determination on the part of
those concerned, to refrain from the use of the article, will help
the matter. On persons concerned in such establishments, our
words, if they ever see them, will make no impression, and we
therefore address ourselves to those who pursue an honest and
honorable business in their own legitimate dairies.

GOOD MILK.

The establishment and management of a sale milk dairy, is
altogether different from the butter and cheese dairy. It is to
be continuous in its supply throughout the year. A constant,
daily demand is made upon it. No calves are fatted; no rear-
ing of heifers is permitted. If a cow is wanted, the dairyman
must strike out and obtain her wherever he can, at any possible
price, so that she be a good one. If a cow fails, she must be
disposed of at the best advantage; but disposed of she must be,
as she can be of no further profit to the concern. It is simply
an industrial and commercial matter; “profit and loss,” as in any
other business, being the only financial items to be taken into
account. Therefore the simple proposition to the milk dairy-
man is, to get his buildings in the best order of arrangement for
convenience and economy, and fill his herd with the best cows,
of whatever breed, or no breed at all, that will answer his pur-
poses, His cows should bring their calves periodically—every
month, or week, as his numbers may be, for the average monthly
supply of milk must be maintained—perhaps more in certain
months than in others—and that must be calculated. He must
keep a bull, as that is the best economy if he have more than
twenty cows, and there be none that he can use within a con-
venient distance in the neighborhood. Let the bull be as small
in breed, as possible, so that his calves, while in foetus, may be
small, and draw as little on the internal foetal nourishment. from

336 AMERICAN CATTLE.

the cow as possible. If the foetus be large, it will detract from
her milk production, which cannot be afforded, as the calf when
born is worthless, and must be immediately sacrificed to obtain
the milk for use.

The dairy once established, the manner of keeping the cows
comes next under consideration, For summer feeding, the
method has already been given in our previous pages on the
summer food of ordinary dairies. (See Soiling.) But the winter
keeping is a different matter, and of this we shall go somewhat
into detail. In treating of this, as all sale milk dairies are kept
in the vicinities of populous places, we assume that land is dear,
and winter forage bears corresponding prices. The dairyman
may not be able to grow all his own hay, or straw, and may
have to purchase it. He may raise his own roots, which he
should do, if he feeds the article; and his grain, or mill-feed, he
must, to a greater or less extent, purchase. He must also give
to his cows that kind of food which will produce the greatest
quantity of good milk, and prepare it in such a manner as to do
its utmost in that production. Therefore he must, or ought to,
cook tt.

COOKING FOOD. ‘

We have given much thought to this subject, —and some little
observation, although we have not personally applied the cooking
ptocess to cattle feeding. We are, however, happy to again
avail oufselves of the authority of Mr. Stewart.

We so fully accord with his conclusions, that we at once adopt
his views, which we most opportunely find in the “ Report of the
Commissioner of Agriculture,” for the year 1865, made to the
Congress of the United States, as being more germain to our
purpose than anything we can suggest, or find elsewhere. It is
equally applicable to fattening cattle for the shambles, as for
dairy cows, and may be referred to in connection with our
remarks on the subject in a previous chapter.

CUTTING AND COOKING FOOD. 337

The article is entitled, “Cutting and Cooking Food for Ani-
mals: By E. W. Stewart, North Evans, Erie Co., N. Y.:”

WHY FODDER SHOULD BE CUT.

“The object of mastication of food is to comminute it, to break
down its structure, and to render it more easily acted upon by
the gastric juice, thus enabling the animal to appropriate its
nutriment. Now, the more finely divided, food is, when sub-
jected to the gastric juice, the more rapidly and easily it is
digested. For when finely divided it presents many hundred
times more surface to the action of the digesting fluid. This
is simply represented in cooking fine meal or whole grain. We
know it takes but a few minutes to cook the meal, while hours
are required to soften the whole grain.

“When cattle eat succulent food, the fibre is easily broken
and reduced to a pulpy mass; but not so with dry, woody fibre,
which must be broken and corutnnbed before the food contained
in it is accessible for animal nutrition. This the animal seldom
does, and more especially the non-ruminating; therefore, it
becomes highly necessary that we should use machinery to assist
the animal, as much as possible, in extracting the nutriment con-
tained in dry food. And if it be profitable to cut hay, straw
and other coarse fudder, for the purpose of breaking the fibre,
and rendering it more easy of mastication and digestion by the
animal, then it is well to cut or divide it as finely as is consist-
ent with economy. There is no danger of inventing machinery
which will cut or pulverize it too finely. The great want now
is, a machine, cheap and durable, which shall reduce woody fibre
to pulp. This will require a machine which shall bruise as well
as cut, so as to leave the whole fibre thoroughly mashed and
divided. It will not be liable to the objection urged, that it will
leave nothing for the animal to do; for this dry fibre, when
reduced to the greatest degree practicable, will still require more

15

338 AMERICAN CATTLE

mastication than green grass. Our whole effort in cutting and
steaming is merely to produce an imitation of nature’s green food.

MIXING DIFFERENT QUALITIES OF FOOD.

“ Here, another advantage not to be overlooked, is, that it ena-
bles the feeder to mix different qualities of food together, making
it all palatable, and thus saving all. This is a matter of great
importance, and alone would vastly more than pay all the expense
of cutting. In this manner, poor straw and good hay may be
mixed, coarse swale meadow hay with fine hay, corn stalks with
hay, and pea or bean straw with hay, when the poorer qualities
would not be eaten alone; or, if hay be scarce or of too high
price, cut straw may be made equivalent to the best hay, by mix-
ing two quarts of fine middlings or bran, or one quart of corn
meal with a bushel of straw.

“The writer of this paper has practiced cutting and steaming
fodder, of all kinds, in winter, for a stock numbering from ten to
fifty-five neat cattle and horses, during the last ten years. He
therefore deems his experience sufficient to enable him to speak
with some degree of confidence. He tried a long series of experi-
ments, to determine the quantity of middlings or meal necessary
to mix with a bushel of straw, to render it equivalent to the best
hay. Ten animals of about uniform size, standing in the same
stable, were parted—five being fed upon hay, and five upon the
mixture. At first, four quarts of middlings were mixed with a
bushel of straw. ‘The animals were fed for one month—five
upon this mixture, and five upon the hay. Those fed upon the
mixture were found to gain decidedly upon those fed upon the
hay alone.

“The experiment was then reversed, putting those upon the
mixture that had fed upon the hay, and vice versa, At the end
of the month those fed upon the straw and middlings had gained
rapidly, while those fed upon the hay had hardly held their von-

CUTTING AND COOKING FOOD. 339

dition. Then the experiment was continued by reducing the
quantity of middlings one-half, or two quarts, on which mixture
the animals did rather better than those upon hay, while, upon
reversing, those at first fed upon the hay when fed upon this
mixture did better than those on hay. Upon several trials after-
wards, it was uniformly found that a bushel of straw with two
quarts of middlings was quite equal to the same weight of cut
hay, and was worth twenty-five per cent. more than uncut hay.
It was found that the animals would eat twenty-five per cent.
more hay uncut than cut. The same experiment was then tried
with corn meal, and one and one-half pints were found to make
a bushel of straw equal to hay, though the formula is generally
given as a quart to a bushel of straw, which will render almost
any quality of straw equal to the same weight of good timothy
hay.

“The writer has found for many years that he can winter his
stock in better condition on straw and middlings, or meal, in the
proportions given, than on hay. This is a large item near a good
hay market, and where straw is worth but little, or in a grain
country, where little else than straw is raised as fodder for ani-
mals. In this way all the coarse fodder on the farm, of every
descriptions may be consumed by animals, and thus turned into
money. Where steaming is practiced there is also a large profit.
Besides, this enables the feeder to prepare a special food to pro-
duce such special results as he may desire. It is well known
that the intelligent feeder may increase the frame, or muscle, or
fat of an animal exclusively, or he may increase them all together.
If he wishes to increase the frame and muscle particularly, he
will give food rich in phosphate of lime and gluten, without hav-
ing much oil or a large proportion of starch; and for this pur-
pose, pea or bean meal, mixed with his coarse fodder, will pro-
duce the desired result. If he wishes to lay on fat principally,
he will use corn meal or oil meal. If to produce growth of the

340 AMERICAN CATTLE.

animal in frame and muscle, as well as fat, let him mix the dif-
ferent kinds of food together. Thus he may produce such results
as he pleases, and, at the same time, use what would otherwise
be refuse and waste.

“Jt is shown, by accurate observation, that hay, straw, or
other coarse fudder, when well cut, is more uniformly digested by
both neat cattle, horses, and sheep, than uncut. In England,
large feeders have estimated the gain in nutriment and saving of
waste in hay to be equal to twenty-five per cent. Some experi-
menters in this country have estimated the gain even higher, and
certainly the gain is more in cutting coarse fodder than on hay.

WHAT IS GAINED IN CUTTING FOR A SMALL STOCK.
1

“ An experiment will illustrate the profit of cutting. When
keeping a small stock, which would consume thirty tons of hay
in a winter, seven tons of hay were sold, and seven tons of mid-
dlings bought and used upon cut straw, (two quarts upon a
bushel,) and the stock wintered in fine condition. The straw
was thus turned into twenty-three tons of hay, worth, that year,
$18 per ton in barn, or $405; (generally it is worth $12 per
ton.) Hay, in most localities, is worth as much per ton as mid-
dlings, and half to three-fourths as much as corn meal; therefore
the avails of one-fourth the quantity of hay requisite to winter a
stock of animals, will purchase the middlings or meal necessary
to use upon the straw, and the hay (or its value) be saved to the
farmer. Indeed, from long practice, the economy of the straw
cutter is as well established with the writer of this article as that
of the mowing machine.

“ But it is sometimes said that it may pay on asmall scale, and
accordingly many small hand machines are found by which far-
mers cut for a few cows, or a pair of horses, still feeding the prin-
cipal part of their stock uncut food. In this idea the ordinary
rule of manufacturers is reversed, viz.: that what will pay upon

CUTTING AND COOKING FOOD. 341

a small scale will pay much better on a large scale. It costs
more in proportion to make one wagon than one hundred; so
it costs more in proportion to cut fodder for five animals than
for fifly. To show that it pays on a large scale, to cut hay, we
have only to refer to the fact that the large omnibus lines and
street railroad companies of our large cities cut all the hay and
coarse fodder used for their hundreds of horses. These com-
panies have learned, from practical experience, that the saving is
many times the cost of cutting.

“When cutting is done for a large stock, with the largest size
two-horse machine, it takes but little longer to cut a ton of hay
than to handle it without cutting. Horse or steam power is much
cheaper than hand power when more than a few animals are to
be fed.

STRAW CUTTERS.

“Much improvement has been made within a few years in the
construction of straw cutters. It is of the highest importance in
selecting a machine, to get one that cuts short and with perfect
regularity; and to this end great attention must be paid to the
feed apparatus. Unless the hay or straw is delivered to the
knives with perfect regularity, the work will be badly done. The
greatest fault of most machines is the defect in this part of the
machinery. Some are fed by hand. These should be discarded,
as there can in this way be no regularity of cut. A short and
regular cut secured, next in importance is strength, simplicity,
and durability. The perfection of this kind of machine is yet to
be invented which shall mash or pulp the fodder.

COOKING FOOD FOR ANIMALS.
“Steaming food is less practised but even more important
than cutting. Cooking food for animals is of comparatively
recent date. A brief notice of its rationale will demonstrate its
importance, ag well to animals as to man.

342 AMERICAN CATTLE.

“Pereira says: ‘To render starchy substances digestible, they
require to be cooked, in order to break or crack the grains; for
of the different lamina of which each grain consists, the outer
ones are the most cohesive, and present the greatest resistance
to the Sigestive power of the stomach, while the internal ones
are least so.’ ‘Starch,’ says Raspail, ‘is not actually nutritive
to man until it has been boiled or cooked. The heat of the stom-
ach is not sufficient to burst all the grains of the feculent mass
which is subjected to the rapid action of this organ. The stom-
achs of graminivorous animals and birds seem to possess, in this
respect, a particular power, for they use feculent substances in a
raw state. Nevertheless, recent experiments prove the advan-
tage that results from boiling the potatoes and grain, and par-
tially altered farina, which are given to them for food; fora large
proportion, when given whole, in the raw state, passes through
the intestine perfectly unaffected as when swallowed.’ Bracon-
not found unbroken starch grains in the excrement of hot-blooded
animals fed on raw potatoes; hence he adds, ‘the potatoes
employed for feeding cattle, should be boiled, since, independently
of the accidents which may arise from the use of them in a raw
state, a considerable quantity of alimentary matter is lost by the
use of these tubers in the unboiled state.’

“So much for the effect of heat upon grain and roots; but it
may be asked whether we can derive the same benefit from cook-
ing hay, straw, and other coarse fodder for stock. The following
quotation from Regnalt will show what difference exists between
them, the stems containing woody fibre as well as cellulose, while
roots and grains do not:

“A microscopic examination of the various component parts
of plants, shows them all to be constituted of cellular tissue, vary-
ing in form according to the part of the vegetable subjected to
examination. The cavities of the tissue are filled with very
diversified matter; sometimes, as in the case of wood, the pari-
etes of the cells are covered by a hard and brittle substance

CUTTING AND COOKING FOOD. 343

called lignin, or woody fibre, which frequently almost completely
fills their interstices; while, at other times, as in the grains of
the cerealia, potatoes and other tubers, the cells contain a quan-
tity of small ovoidal globules, varying in size, constituting fecula
or starch; and lastly, in the case of the young organs of plants,
the cells contain only a more or less viscous fluid, holding in solu-
tion mineral salts and various organic substances, the principal of
which are gums, gelatinous combinations, designated by the gen-
eral name of albuminous substances.’ We conclude, then, that
if heat aids in rendering the nutritive principles of roots and
grains more accessible to the assimulating faculty, it will also
assist in softening the fibre of hay and straw. The cell walls
which imprison the alimentary substances mentioned, will, by the
joint processes of cutting and steaming, be more or less broken
and weakened.

“The following extract from Johnston’s Agricultural Chemis-
try, shows the further effect of heat upon starch itself:

“¢When wheat flour, potato, or arrowroot starch is spread
upon a tray and gradually heated in an oven to a temperature
not exceeding 300° F., it slowly changes, acquires a yellow or
brownish tint, according to the temperature employed, and be-
comes entirely soluble in cold water. It is changed into dextrin
gum. * * * During the baking of bread this conversion of
starch into gum takes place to a considerable extent. Thus Vogel
found that flour which contained no gum, gave, when baked, a
bread of which eighteen per cent., or nearly one-fifth of the
whole weight, consisted of gum. Thus, one result of baking, is
to render the flour starch more soluble, and therefore more easily
digested.’ Of starch he says: ‘It is a property of starch of all
kinds, to be insoluble in cold water, but to dissolve readily in
boiling water, and to thicken into a jelly, or paste, as it cools.’
It is supposed that, by digestion, starch becomes converted into
gum or sugar, and the latter probably becomes absorbed. It is
also an element of respiration, and, according to Liebig, con-

344 AMERICAN CATTLE.

tributes to the formation of fat in animals. His theory is, no
doubt, well founded, and explains the fattening of animals when
fed upon Indian corn.

VALUE OF STRAW, ANALYSES, ETC.

“Few farmers are aware of the value of straw. By the pres-
ent system of feeding in this country, little or no account is
made of it. It serves mostly as litter for animals. Let us
examine the general analysis of straw, as compared with the for-
age crops and grains. The following table is from the Cyclo.
pedia of Agriculture:

Average composition of wheat straw.

“Dried at 212° Fahrenheit, 100 parts con-
tain nitrogenous substances, or—

Muscle-producing substances, ; 3 = 2.05
Heat-producing substances, ; , ‘i 35.06
Woody fibre, 3 ‘ : F ‘ - 56.87
Mineral substances, . . 7 F 3 6.02

100.00

Corn fodder and bean straw.

(J. H. Salisbury.) ‘of. Way.)
Corn fodder, in straw.

“Flesh-forming matters, : - 8.200 16.38
Heat and fat-producing matters, 35.273 33.86
Woody fibre, . ; . - 50.251 25.84
Mineral matters, ‘ Be eeeeels 9.45
‘Water, ‘ . ‘ : - 6.276 14,47

100.000 100.00

Cultivated grasses, average, dried at 212° Fahrenheit.
(Prof. Way.)

“Flesh-forming principles, - ‘ . 10.34

Fat-producing principles, . ‘ ‘ : 2.51

CUTTING AND COOKING FOOD.

345

Heat-producing principles, : . 41.29
Woody fibre, 37.18
Mineral matters or ash, 8.68

100.00

(It will be seen that good hay is altogether more profitable
food for either flesh, or milk, than any straw.—L. F. A.)

Indian corn and wheat bran.

(Salisbury.)
Ind. corn, Wheat bran.
“FPlesh-forming principles, 15.192 18.00
Heat-producing principles, . 78.866 63.00
Fat-producing principles, 5.945 6.00
Wiater,, si: ~~ @, &- e A Saae 13.00

100.000 100.00
Oats and rye.

(Emmons.) (Johnson.)
Oats. Rye.

“Flesh-forming principles, 18.447 16.00
Heat-producing principles, 73.376 69.00
Fat-producing principles, S179 cecns
Soluble phosphate, 2. 2. eae 3.06
Water, Se Bo Se. Ceseke 11.04

100.002 99.10
Barley.
(Johnson.)

“Flesh-forming principles, : é . . 6.1
Heat and fat-producing principles, 69.3
Hae: %. ses so’ Se wh we cs 13.8
Water, 10.8

100.00
Beans and peas.
Peas, Beans.

“Husks, . : 2 F : « 8:3 7.0
Legumin, Albumen, &c.. 26.4 23.6

15*

346 AMERICAN CATTLE.

Starch, . ‘ ‘ 5 3 . 43.6 43.0
Sugar, c . : * 2.0 0.2
Gum, &c., ‘ : f F . 4.0 1.5
Oil and fat, . : é . : 1.2 0.7
Salts and loss, . ‘ . - - 2.0 1.0
Water, . . . , : : 12.5 23.0

100.00 100.00

“The analysis of wheat straw, cornstalks, and bean straw, will
show at once the large amount of nutritive matter they contain,
besides that denominated wood fibre. Bean straw and wheat
bran, it will be seen, are very rich in nitrogenous matter, and
therefore will build up the muscular system of the animal. From
long experience we have found wheat bran to be equal, prac-
tically, to the analysis. If steamed, we regard it as valuable,
per weight, as corn meal. Its analysis indicates that it has more
muscle-forming matter than corn. This will indicate the impor-
tant use that farmers should make of bran, when it is to be had
for the price of hay, in feeding cows and young animals. An
examination of these analyses will show readily how to mix a
proper food, to build up all parts of the animal system.

STEAM APPARATUS.

“Tt will now be in order to give the reader a detailed account
of the manner of conducting this cooking process. A perfect
steam apparatus is yet to be invented. Many methods are used.
The writer will describe the one he uses, and also a simpler and
cheaper one for a small stock.

“The one he has now in use, consists of a wrought-iron cylin-
der, one-eighth inch thick, thirty inches in diameter, four feet
long, with one-quarter inch iron heads. The front end has an
elliptical opening, by which to draw off the water and clean it
out, secured, when in use, by an iron stopper with rubber pack
ing. On the top is another like opening, through which to fill

CUTTING AND COOKING FOOD. 347

it with water, and secured in like manner. An iron pipe, one
and a half inch in diameter, is fastened to the top of the boiler,
passes over the side of the brick-work, and down to the bottom
of the steam box, where it enters the side near the center. This
boiler is set in brick-work, in a horizontal position. It is raised
about sixteen inches above the fire bed or grate. The fire is
conducted under the length of the boiler, and partly up the back
end; then carried along each side, to near the front end in a flue,
and carried back to the chimney in another flue above this. This
leaves the front end of the boiler exposed, in which there is a
cock from which to draw hot water if wanted. My steam box
is made of matched pine plank, one and a quarter inch thick.
It is four and a half by five feet, and three feet deep, holding
over fifty bushels of feed. It might be larger if the stock
required it, as my boiler generates steam enough for one hundred
and fifty bushels. The box is closed with a wooden cover.

PREPARING FOOD FOR STEAMING.

“The feed is prepared for steaming, thus: The cut straw, hay
and straw, roots, or other cut feed, sufficient to fill the steam box,
is measured in a square six-bushel basket. It is then moistened
by a four-gallon watering pot, with twenty gallons of water to
fifty bushels of feed, while it is being stirred up with a fork.
Then two quarts of wheat bran to the bushel of straw, is mixed
in the same manner, and a little salt added, when it is put into
the steam box and steamed for an hour anda half. This feed
will keep warm for two days in the coldest weather.

“The reader will readily see the defect in this arrangement, as,
with such a steam box, no considerable pressure can be obtained ;
hence it does not reduce the feed to such a pulp as is desirable.
Yet it modifies and softens it very much. My boiler would
safely bear a pressure of thirty pounds to the inch, and, with an
iron steam box, the feed could as cheaply be put under that pres-

348 AMERICAN CATTLE.

sure, and reduced to such a pulp as is desirable, as it now is,
steamed in the wooden box. “When iron work shall be reduced
to the price charged before the war, an apparatus with iron boiler
and iron steam box, will be within the easy expenditure of every
considerable cattle feeder, costing not over one hundred and fifty
dollars. This amount would be more than made up by. its use
for a single year.
CHEAP STEAMER.

“We will next give a description of a very simple apparatus,
which is within the reach of every farmer. It is described, with.
out the improvement which should be made to it, in the transac-
tions of the American Institute for 1863. ‘Get a sheet of No.
18 iron, (No. 16 would be better,) thirty-two to thirty-six inches
wide, and seven or eight feet long, (or two sheets may be riveted
together, and thus make one fourteen feet long, if much work is
to be done.) Take 2-inch pine plank, (maple would be better,)
about two feet wide; let the sides extend three inches past the
end plank; make a box a little flaring at the top, and wide and
long enough, so that the bottom sheet will cover and project
half an inch on each side and end. Let the ends into the sides,
44 to 3g-inch, in making the box, and put it together with white
lead and oil, and put two 3¢-inch iron rods through the sides at
each end, outside of the end plank; then nail on the bottom
sheet with two rows of five-penny nails, the nails about one inch
apart in the rows, and breaking joints, and bend up the sheet
where it projects.’ This will hold some thirty bushels. ‘Now
take flat stones or bricks, and make a fireplace the length of
your box, and eight inches narrower on the inside, than your
box is wide on the outside.’ Fire bed should be sixteen or
eighteen inches deep. ‘Put across at each end, a flat bar of
iron, #6 by 13¢ inches, so as to lay a row of bricks on these for
the ends of the box to rest on, and at the back end, let the arch
run out so as to build a small chimney, and put on some joints
of stove pipe, and you have a cooking apparatus.’ This is 4

CUTTING AND COOKING FOOD. 349

good boiling arrangement, where only water, or some thin liquid
is to be heated; but if hay or straw, or even potatoes, are to be
boiled with little water, as would be the case, especially in steam-
ing fodder, it would settle and burn on the bottom. We have
many times tried this in a large kettle, with this result. This
difficulty can be obviated entirely, and a good steaming appara-
tus be made of it, by placing a false bottom one inch above the
real bottom, This may be done in the following manner: Take
a sheet of No. 18 iron, of the size of the box, or, perbaps, one-
half inch wider; have this punched with small holes, so-as to let
the water down and the steam up. It can be let into the side
of the box, or a half-inch cleat can be nailed on the side and end
of the box, for it to rest on. This would not sufficiently support
the weight of feed to put on it, and, therefore, 3g-inch rods must
be put through the sides, under this false bottom, to sustain it—
one, perhaps, every foot. Then a wooden or iron faucet, must
be put through the side, between these bottoms, to draw off the
water. Now, a wooden cover, on the top of the box, to keep
the steam in, and here is as complete, effectual, and cheap a
steamer for cooking without pressure, as can be desired. The
whole apparatus would not, probably, cost over $25, for the
seven feet, or $50 for the fourteen feet length. This largest
size would be ample for fifty to seventy-five head of cattle and
horses. The chimney should be as long ag the steam box, to
make a proper draft.

“There is, also, D. R. Prindle’s agricultural caldron and steamer,
a portable apparatus used for boiling and steaming. It has been
used in various parts of the country, and highly spoken of, for
its convenience in being adapted to cooking for stock, as well as
for most other heating purposes on the farm.

ARRANGEMENT FOR A LARGE STOCK.

“Wor the benefit of those who wish to feed a large stock, one
to two hundred head of cattle, or more, we will suggest an

350 AMERICAN CATTLE.

arrangement which will save much labor, economize the material,
and produce more uniform results.

‘“‘A portable steam engine of five horse power provided, we
will arrange the animals, steam box, food, &c., as follows:

“The stables are in the lower story, on each side of a feeding
floor ten feet wide. It would be more convenient to have room
behind each tier of animals, to pass a cart, or wagon, to carry off
the manure, than to throw it out at the side. A wooden track
should be laid in the center of the feeding floor, on which to run
the steam boxes. Two, holding one hundred bushels each, should
be provided for one hundred cattle. One would be run under the
upper floor to be filled and steamed, and then moved away for
use; while the other could be run to the spot, filled and steamed.
On the upper floor, the straw cutter would be placed, provided
with a feeding apron to feed itself, with two bins overhead, one
for cut hay or straw, the other for meal and bran. Elevators, to
carry up the cut feed from the straw cutter to the feed bin, as
fast as cut, would be necessary.

“There would also be necessary, a water pipe connected with
a pump or an elevated reservoir, to furnish water to moisten the
feed. A tank might be placed overhead and filled by a force
pump. Then, in a scuttle through the floor, directly over the
steam box, there will be placed a cask or cylinder, three feet in
diameter and five feet long, without a bottom, but a bar across
the lower end, on which an upright revolving shaft will be set
in the center, provided with six arms, just long enough to turn
inside. This shaft will pass through a like cross-bar on the top,
and extending above enough to receive a pulley of the proper
size, to revolve it some six hundred times per minute. Now, a
spout will extend from the elevated feed bin to the éop of this
cylinder, with a slide to open or shut it; also, a spout extending
from the meal or bran bin, so as to communicate in the same
way with the cylinder, and a water-pipe, also, furnished with

CUTTING AND COOKING FOOD. 351

stop-cock and movable cover, will be placed on top of the cylin-
der. A belt will run from the engine to the pulley on top of this
shaft. Now, when ready to fill the steam box, this shaft will be
set in motion—the spout for cut feed will be opened so as to dis-
charge a definite quantity, the spout for meal opened to discharge
the proportion desired, and the water, so as to let in twenty gal-
lons for fifty bushels of feed. It will be seen that the feed, and
meal, and water, in passing through the cylinder, will come in
contact with these swift moving arms on the shaft, and be
thoroughly mixed, and fall into the steam box, ready for steam-
ing. The feed should be pressed into the steam box, as more
will be steamed, and better. With this arrangement, one expert
man may cut and steam feed for one hundred head of cattle, and
two men could easily care for two hundred. It will be seen that,
with proper system and machinery, the expense of cutting and
steaming for a large stock, will be little more than in the ordinary
way of feeding. This steam engine may be used to grind the
grain, cut and steam the feed, and do all the work requiring
stationary power on the farm. The engine should be placed as
near the steam box and straw cutter, as it can be with safety.
A double spark extinguisher must be placed over the chimney,
to prevent fire.
RESULTS OF COOKING.

“Tt now remains for us to give the results of cooking by the
method detailed.

“1st. It renders mouldy hay, straw, and cornstalks, perfectly
sweet and palatable. Animals seem to relish straw taken from
a stack, which has been wet and badly damaged for ordinary use;
and even in any condition, except ‘dry rot,’ steaming will restore
its sweetness. When keeping a large stock, we have often pur-
chased stacks of straw which would have been worthless for
feeding, in the ordinary way, and have been able to detect no
difference, after steaming, in the smell, or the relish with which

it was eaten.

352 AMERICAN CATTLE.

“9d. It diffuses the odor of the bran, corn meal, oil meal,
carrots, or whatever is mixed with the feed, through the whole
mass; and thus it may cheaply be flavored to suit the animal.

“3d. It softens the tough fibre of the dry cornstalk, rye
straw, and other hard material, rendering it almost like green,
succulent food, and easily masticated and digested by the animal.

‘“‘4th. It renders beans and peas agreeable food to horses, as
well as other animals, and thus enables the feeder to combine
more nitrogenous food in the diet of his animals.

“5th. It enables the feeder to turn everything raised into
food for his stock, without lessening the value of his manure,
Indeed, the manure made from steamed food decomposes more
readily, and ts therefore more valuable than when used in a fresh
state. Manure made from steamed food ts always ready for use,
and is regarded by those who have used it as much more valuable,
for the same bulk, than that made from uncooked food. (This
manure has another great value, as there can be no foul seed in it.
Being cooked, and dead, they cannot grow.—L. F. A.)

“6th. We have found it to cure incipient heaves in horses,
and horses having a cough for several months at pasture, bave
been cured in two weeks, on steamed feed. It has a remarkable
effect upon horses with a sudden cold, and in constipation.
Horses fed upon it, seem much less liable to disease; in fact, in
this respect, it seems to have all the good qualities of grass, the
natural food of animals.

“7th. It produces a marked difference in the appearance of
the animal, at once causing the coat to become smooth, and of a
brighter colur—regulates the digestion, makes the animal more
contented and satisfied, enables fattening stock to eat their food
with less labor, (and consequently requires less to keep up the
animal heat,) gives working animals time to eat all that is neces-
sary for them, in the intervals of labor; and this is of much
importance, especially with horses. It also enables the feeder to
fatten animals in one-third less time.

CUTTING AND COOKING FOOD. 353

“8th. It saves at least one-third of the food. We have found
two bushels of cut and cooked hay to satisfy cows, as well as
three bushels of uncooked hay; and the manure, in the case of
the uncooked hay, contained much more fibrous matter, unutil-
ized by the animal. This is more particularly the case with
horses.

“These have been the general results of our practice, and, we
presume, do not materially differ from those of others who have
given cooked food a fair trial.

“George A. Moore, of Buffalo, N. Y., at the New York State
Fair discussion, 1864, says: ‘I was feeding sheep, and cutting
for them timothy hay, millet, carrots, and feeding with bean and
oat meal. Before steaming, I found, by weighing, I was putting
on two pounds of flesh per week. After steaming, I put on
three pounds per week, and the stock eat the food cleaner, and I
noticed they laid down quietly after feeding. I also experimented
with sixty-four cows. Used one of Prindle’s steamers; had a
quantity of musty hay which I cut and steamed. They would
eat it entirely up, and seemed better satisfied with it than the
sweetest unsteamed hay. Steamed food does not constipate the
animal; the hair looks better. I think cutting and steaming com-
bined, insure a gain to the feeder of at least thirty-three per cent.
The manure resulting from feeding steamed food, is worth double
that from feeding in the ordinary way. Have kept eighty head
of stock, and had a surplus of food, on a farm where, previously,
only fifty were carried through, and hay bought at that. After
cows come in, steamed food increases the milk one-third, and the
cows do better when put out to grass.’

“George Geddes, in the same discussion, says: ‘I find if I
take ten bushels of meal, and wet it in cold water, and feed
twenty-five hogs with it, that they eat it well; but if I take the
same and cook it, it will take the same number of hogs twice as
long to eat it up, and I think they fatten quite as fast, in the
same length of time. By cooking you double the bulk.’

354 AMERICAN CATTLE.

“A. B. Conger, ex-president of the New York Agncultural
Society, said at same discussion: ‘But steaming alone is not
sufficient in the preparation of the food. It must be first wet, so
that if left alone ten hours it will heat. Water, in large propor.
tion, must be added to the hay or straw after cutting. And so
prepared and steamed, thirty head of stock may be kept on the
same amount of food, as twenty on unprepared food. The
mistake made in the early experiments in this country and Eng-
land, was, that the food was not sufficiently wet before steaming,’

“ Professor Mapes says,(Transactions American Institute, 1854,
page 373): ‘Raw food is not in condition to be appropriated to
the tissues of animal life. The experiment, often tried, has
proved that eighteen or nineteen pounds of cooked corn, is equal
to fifty pounds of raw corn for hog food. Mr. Mason, of New
Jersey, found that pork fed with raw grain, cost twelve anda
half cents a pound, and that from cooked food, four and a half
cents. Cooked cornstalks are as soft, and almost as nutritious
as green stalks. Cooking is an improvement that pays. Cattle
can be fattened at about half the expense upon cooked food, ina
warm stable, that others can out doors upon raw food.’

“S. H. Clay, of Kentucky, says: ‘Fed two hogs on uncooked
corn in thirty days, 405 pounds, and they gained 42 pounds;
while two hogs fed on cooked corn meal for thirty days, ate 270
pounds, and gained 80 pounds. The food was then reversed,
and the two hogs that had previously had dry corn, were fed on
cooked meal. In twenty-six days, the two hogs that were fed on
dry food, ate 364 pounds of shelled corn, and gained 44 pounds;
while the two hogs fed on cooked meal, ate, during the same
time, only 234 pounds, and gained 74 pounds.’ Here it appears
that a bushel of raw corn makes 534 pounds of pork, while a
bushel of cooked meal makes 1714 pounds,

“ James Buckingham gives, in the ‘Prairie Farmer,’ an experi-
ment with cooked corn meal, corn in the ear, and raw meal. He

CUTTING AND COOKING FOOD. 355

put three hogs into separate pens. ‘One ate three and a half
bushels of corn in the ear, in nine days, and gained nineteen
pounds. Another ate, in the same time, one and three-quarter
bushels of corn ground, and gained nineteen pounds; while the
third ate, in the same time, one bushel ground and boiled meal,
and gained twenty-two pounds.’

“The society of Shakers, at Lebanon, N. Y., communicated
the following to the agricultural report of the Patent Office:
‘The experience of thirty years, leads us to estimate ground
corn one-third higher than unground, as a food for cattle, and
especially for fattening pork. Hence, it has been the practice of
our society, for more than a quarter of a century, to grind all
our provender. The same induces us to put a higher value upon
cooked than raw meal; and for fattening animals, swine particu-
larly, we consider three of cooked, equal to four of raw meal,
Our society, annually, for some twenty-seven years, has fattened
40,000 to 50,000 pounds of pork, and it is the constant practice
to cook the meal, for which purpose six or seven potash kettles
are used.’

“Such is the general tenor of the testimony of those who
have tested cooking fairly in this country. It will be seen that
most of the experiments relate to cooking grain. Steaming
coarse fodder has not been extensively practiced here, but when
a fair trial has been given, the result has been quite satisfactory.

“Professor Horsfall, of England, has practiced mixing a
special food for milk cows, to produce a large yield of milk of
good quality, and to keep up the flesh of the cow in a full flow
of milk. He says: ‘I now proceed to describe the means I am
using, to carry out the purposes which I have sought to explain.
My food for milk cows, after having undergone various modifica-
cations, has, for two seasons, consisted of rape cake, five pounds,
and bran, two pounds, for each cow, mixed with a sufficient
quantity of bean straw, oat straw, and shells of oats, in equal

356 AMERICAN CATTLE.

proportions, to supply them three times a day, as much as they
will eat. The whole of the materials are moistened and blended
together, and, after being well steamed, are given to the animals
in a warm state. The attendant is allowed one to one anda
half pounds per cow, according to circumstances, of bean* meal,
which he is charged to give each cow, in proportion to the yield
of milk; those in full milk getting two pounds each per day,
others but little. It is dry, and mixed with the steamed food on
its being dealt out separately. Bean straw, uncooked, is dry and
unpalatable; by the process of steaming, it becomes soft and
pulpy, emits an agreeable odor, and imparts flavor and relish to
the mess. In albuminous matter, which is especially valuable
for milk cows, it has nearly double the proportion contained in
meadow hay. Bran undergoes a great improvement in its flavor
by steaming, and is probably improved in its convertibility as
food. Rape cake has a large proportion (nearly thirty per cent.)
of albumen, rich in phosphate and oil. * * * During May,
my cows are turned out on a rich pasture near the homestead;
towards evening they are again housed for the night, when they
are supplied with a mess of steamed mixture and a little hay,
each morning and evening. I have cooked, or steamed food for
several years, and my experience of its benefits is such, that if I
were deprived of it, I could not continue to feed with satisfac.
tion,’

“Mr. Mechi, near London, England, has practiced cutting and
steaming straw, mixed with materials similar to Professor Hors-
fall. He estimates straw worth about ten dollars per ton, to feed
after steaming. His experiments have been quite extensive, and
the results most favorable to cooking food. His practice has et
generally obtained yet in England, but it is constantly extending,

* This is the English “horse bean”—a very different article from our American
field bean—which our climate does not well produce.—L. F, A.

CUTTING AND COOKING FOOD. 357

ind in this country stock feeders are just beginning to turn their
uttention to the subject.

AMOUNT OF STRAW AND COARSE FODDER WASTED.

“If we take the amount of grain and Indian corn raised in
the United States, as by the census of 1860, we shall find, by
lowing forty bushels of grain to the ton of straw or corn fodder,
that there were about 30,000,000 of tons. Now, at least one-
hhird of this is wasted, for every purpose except manure, and
rast quantities not even used for that. Suppose we estimate this
it one-half the value put upon it by Mr. Mechi, or five dollars per
on, and we have the enormous sum of $50,000,000 wasted, for
vant of proper economy, in a single year. We believe this
»stimate much below the real loss.”

To this valuable essay of Mr. Stewart, we add a most oppor-
une communication, from a thoroughly practical proprietor of a
‘le milk dairy, taken from a late number of ‘The Country
Zentleman,” published at Albany, N. Y. The article is from
Ur. Wm. Birnie, of Springfield, Mass.

“T have practiced steaming feed for my stock since 1858, with
constantly increasing confidence in its economy. In the autumn
if that year I found myself with a stock of twenty head of cat-
le to carry through the winter with the forage provided for six,
nd was consequently forced to cast about for the most econom-
cal method of solving that seemingly impracticable problem. I
mmediately set about preparing to cut and steam the fodder.

“My barn is built on a side-hill, and is three stories in part,
he principal story on which the barn floor is situated being level
vith the ground on the highest side, and used entirely for the
torage of hay, grain, &c. The next story below opens on to
he barnyard, and is used for stabling and a root cellar, being
nder ground at one end. Under a portion of this story is a

358 AMERICAN CATTLE.

manure cellar fifty by twenty-eight feet, and eight feet deep,
which opens on to a still lower yard.

“On the stable story is located the steam arrangement. In
one corner of the under-ground part, is the boiler room, about ten
feet square, made as near fire-proof as possible. The chimney
is built of brick, on the outside, against the corner of the barn,
and extends about six feet above the roof at that point. The
boiler (tubular) is about the capacity of a four-horse engine. The
vat, or chest, in which the steaming is done, is built of brick and
lined with two-inch plank, tongued and grooved; is six feet
square inside, and eight feet deep, and extends from the stable
floor to the barn floor above, with a lid the whole size of the top,
opening on a level with the floor. There is also a door four feet
square on one side, near the bottom, for the purpose of taking
out the feed. The steam pipe passes directly from the boiler to
the vat, and extends around the four sides and across the middle,
about six inches above the bottom. It is perforated with smull
holes, about six inches apart, for the escape of the steam. Con-
veniently located at one side, above the vat, is a cask which holds
about two hundred gallons of water, which is kept full by a pipe
connected with an aqueduct.

“The fodder is cut by horse-power on the barn floor, and con-
sists usually of about one-half corn stalks and straw, and one-half
good hay. It is thrown from the floor into the vat, and thor-
oughly wet and mixed with a small quantity of meal or bran,
according to circumstances, continuing the process until the vat
‘is full, and taking care to tread down well, using as much water
as possible, to cause the fodder to absorb as much water as it will
hold.

“T usually direct my foreman to start the fire in the boiler
before he begins to fill the vat, and by the time it is full the steam
begins to pass into it. I never attempt to get up much pressure,
but let the steam pass into the vat as fast as it is generated, and
like to keep it on three or four hours—the longer the better.

CUTTING AND COOKING FOOD. 359

“I feed with the steamed mixture morning and evening, and
with good dry hay at noon. When feeding time arrives, the
door at the lower side of the vat is opened, and a sufficient quan-
tity withdrawn into a box, and the door closed at once; it is
then carried to the cattle in a basket, giving to each about a
bushel, less or more, according to size and condition. By the
time it reaches the cattle it will be quite warm, but not hot.

“Last winter I steamed but twice a week, finding no unfavor-
able effect from keeping the feed so long, This was done to save
labor and fuel. Three times a week is better.

““My stock for several years has consisted of about fifty head
of thorough bred Ayrshire cattle, and five horses.

“Since writing the above, I have seen the article by Mr. Stew-
art, of North Evans, N. Y., and fully endorse all that he says in
regard to the economy of this method of feeding, and as to the
condition of the cattle thus fed, I consider the saving even more
than he names.”

We close this prolonged dissertation, by giving the following
sensible remarks from a late number of ‘‘The Country Gentle-
man,” which, although not strictly applicable to cooking food, are
important as showing the necessity of fully feeding the cow for
milk purposes:

“A certain amount of food ig necessary for the mere mainte-
nance of the cow. Suppose this is 15 pounds of hay a day, or
its equivalent in straw. On this diet, the cow gives no milk,
and does not increase in fat or flesh. The food is all expended
in keeping her alive. Now, if we give 20 pounds of hay a day,
we may get one-fourth of a pound of butter per day; if 25
pounds, one-half pound of butter per day; if 30 pounds, three-
fourths pound of butter per day, and with 35 pounds, one pound
of butter per day. If the cow could eat and digest, and turn into
butter, 40 pounds per day, we should get one and one-quarter
pounds per day. In other words, 15 pounds of hay per day
gives us nothing; 20 pounds gives us one-quarter pound of but-

360 AMERICAN CATTLE.

ter, and 40 pounds gives us one and one-quarter pounds. We
double the food, and get five times the amount of butter. If we
could get the cow to eat and turn into butter 60 pounds of hay
a day, we should get two and one-quarter pounds of butter per
day. In other words, three times the food would give us nine
times the amount of butter. If the cow had sufficient capacity
to eat and turn into butter 80 pounds of hay per day, she would
give three and one-quarter pounds of butter per day. In this
case we feed four times the amount of food, and get thirteen times
the amount of butter.

“To put the matter in another light, suppose a farmer hag
54 tons of hay. If he fed it to cows at the rate of 15 pounds
per cow per day, it would be nearly enough for twenty cows for
one year. From these, on the basis supposed, he would get
nothing. He would lose all his feed, (except manure,) all his
time and labor, all the interest on the money invested in the cows,
and probably some of the principal.

“Tf he fed 20 pounds per day, he could keep sixteen cows a
year. These would give him 28 pounds of butter per week.

“Tf he fed 40 pounds, he could keep eight cows a year, and
these would give him 70 pounds of butter a week.

“Tf he fed 64 pounds per day, he could keep five cows a year,
and these would give him 86 pounds of butter per week.

“Tn other words, reckoning the season at 40 weeks, the 54
tons of hay when fed to

20 cows, gives None. 8 cows, gives 2800 pounds.
16cows, ‘“ 1520pounds.| 5cows, “ 3420 “

“Now, if we could get our cows to eat 64 pounds of haya
day, or even 40 pounds good clover hay, at the prices named, it
would be by far the cheapest food we could use. But this can-
not be done; the digestive organs of the cow are not powerful
enough. But we can get a cow to eat 40, 50 or 60 pounds of
hay equivalent. We do this by feeding in conjunction with hay
or roots, corn meal, oil cake or other food containing a large

CUTTING AND COOKING FOOD. 361

amount of nutriment in a small bulk. Such foods may not
afford a given amount of nutriment at as cheap a rate as it could
be got in hay, but for the reasons we have mentioned, may be
much the more profitable food for the dairyman.

“There is manifestly a great gain in giving a cow all the food
she can turn into butter and cheese, and the judgment and skill
of the dairyman is shown in ascertaining this amount. Some
cows will bear much higher feeding than others.

“The great aim of a dairy farmer should be to get hay of the
very best quality. Few people realize what a difference there
is in the quality of hay. The time of cutting and the method
of curing affects it very much—and this is a point often dis-
cussed by our agricultural writers. But the quality of the land
has equally as much to do with it, and this is seldom alluded to.
The hay from deep, clean, well drained land, highly manured, is
worth as much again per ton as that from poor, weedy, wet land.
And if we have succeeded in showing the importance of more
nutriment in a given bulk, it will be understood how much we
gain from having rich grass lands.”

To all the foregoing, for a full summary of the worth of the
various kinds of cattle food, we give the following analysis of
nutriment contained in the articles named, taken from a late
number of the “American Agriculturist:”

“ According to experiments conducted in France and Germany,
one hundred pounds of good hay is equal in alimentary value to

400 lbs. green clover. 45 lbs. wheat.

275 “ preenIndiancorn. | 54 “ barley.

374 ‘* wheat straw. 59 “ oats.

442 “ rye straw. 57 ‘ Indian corn.
195 “ oat straw. 62 ‘ sunflower seed.
400 ‘ dried corn stalks. 69 “ linseed cake.
275 “ carrots, 105 “ wheat bran.
54 “ rye.

362 AMERICAN CATTLE.

TO CONCLUDE THE SUBJECT,

We might multiply recorded experiments of the kind, showing,
beyond controversy, the economy of cooking cattle food, either
for fattening them into beef, or producing milk, during the winter
season.

Tn the various public discussions which we have heard on the
subject, where experienced and practiced men have given their
opinions, the labor question appeared the main obstacle to its
more general adoption. The extra cost of preparing the proper
buildings and machinery, for cutting and cooking food, offers
another objection. This may be a valid one where only a tem-
porary pursuit of the business is intended; but as a permanent
occupation, the investment of the additional capital required to
make a complete and perfect arrangement, is of paramount
importance. Milk dairies are as necessary, and will be of as
long continuance, ag the production of any other food for man.
There is no reason, therefore, why the milk dairyman should hesi-
tate to establish the machinery, for the most profitable production
of the article, than the miller, or other manufacturer should
shrink from building a good mill, for fear that at a future time
he might change his business. The milk dairies about London,
and other large European cities, are as permanent in their pu-
suits, as any other which minister to the wants and necessities
of the population demanding their supplies.

It is hardly within the province of this work to go into the
plans of building, necessary to carry out the various details to
which our suggestions may lead. Indeed, were we to submit
plans or diagrams of barns, stables, sheds, and feeding arrange-
ments, for stock cattle, stall-feeding, or milk dairies, the particular
locality of the various parties needing them might require dif:
ferent ones; perhaps no one of them, in all its details, would
answer the purpose demanded by the immediate circumstances
of the dairyman, or stall-feeder. Mr. Stewart’s suggestions of

A

CUTTING AND COOKING FOOD. 363

the machinery for cooking cattle food, are sensible, and a part,
if not all of his details, may be safely adopted. The same may
be said of Mr. Birnie’s.

We consider steam, or at least horse power, indispensable to
the economical prosecution of the work, where any considerable
number of cattle or cows are kept. To the remarks of the above
named gentlemen, we will add, that the machinery should be
placed in a compact position, in a central building—of, at least,
two stories for the storage of the food and its manipulation.
From the main building, wing stables of one, or two, stories
may stretch off on either, or both sides, with double rows of
stalls, and a six-foot passage, for a tram railway, between
them—the heads of the cows to the passage—for distributing
the food. Over them, hay, or other forage may be stored for
use, as wanted, Wells, cisterns, or other water supplies, should
be made in close proximity, and other conveniences added, that
the best economy of labor, and expenditure of forage may
demand.

We may as well say here, as anywhere, that the best develop-
ment of the productions of our cattle, either in flesh, or dairy,
require thought and investigation, as well as moneyed capital.
These pursuits are most mistakenly considered, by many aspiring
people engaged in the more active, and speculative, yet uncertain
branches of industry, to be of a vulgar order, fitted only for
uneducated minds. We deny the fact altogether. Large for-
tunes may not be so rapidly accumulated in these pursuits as in
some others; nor are they so readily lost. They are just as
honorable, and just as respectable as any others; and it is because
the same amount of brain and investigation have not been exer-
cised in them, as in some other branches of business, that they
are not so considered; and when it is demonstrated that the
proper application of knowledge and skill, will add to the profit
of their productions, there can be no good reason why these

364 AMERICAN CATTLE,

labors should not be embraced by men of mind, as well as means,
We have shown, conclusively, as we believe, that a saving of
material, to the extent of full one-fourth, to one-third, can be
made in the expenditure of forage, by cutting and cooking cattle
food, for the production of both flesn, and milk; and that saving,
added to the ordinary gains under the common negligent system,
would result in a handsome additional profit. The business is
certainly profitable now, as so negligently carried on, or it would
not be pursued. A due reform, in an improved, over the present
wasteful system, in either of these branches of feeding, would
add many millions annually to our aggregate wealth.

CHAPTER XXVIII.
MILK COWS—THEIR SELECTION.

WE have elsewhere remarked on the breeding of milk cows;
but a special chapter is necessary to fully enforce our ideas on so
important a branch of this treatise. The great mass of our
dairy cows aré yet of the common, or native kind—good, per-
haps, in the main, but, in the mass of them, capable of great
improvement in their lacteal qualities. Could we, by a dash of
the pen, at once convert them all into high grades, of one or
more of the established milking breeds, it would add a large per-
centage to the ordinary yield of milk now obtained from them,
and the consequent profit in their use. But, that being impossi-
ble, our only course is to show how we can select the best, and
obtain from them an average of one-fourth, or one-third more
milk, butter, and cheese, than they now yield, and at little, or no
more expense in keeping—thus adding largely to the productive
capital invested in them.

We now labor under two important difficulties in using the
common cows of our country. One is, their average low capacity
for yielding milk; the other is the uncertainty in their selection
for that purpose, when young, and untried.. These difficulties
are radical, and cannot be remedied short of many years of time
in selection and breeding, on the part of both cows and bulls,
and then with still uncertain results; while to make sure of per-
manent, certain, and unfailing milkers, we have only to resort to
breeds already long established, and which are measurably within
our reach. We find that in these established milking breeds, they

366 AMERICAN CATTLE.

have certain positive marks which indicate their high milking
qualities, with a considerable degree of certainty. This is no
small advantage in their possession. It is certain that we are
less liable to be mistaken in their selection, than in cows to which
no such distinctive marks attach.

As we have elsewhere said, no one breed is equally fitted for
all localities. Therefore, the dairyman, or he who keeps but one
or two family cows, should know from observation, if not by
experience, the best variety for his use, and adopt it. Yet, all
good milkers show certain indications of possessing that quality,
and we shall speak of those indications only, leaving it to the
dairyman to make his own proper selection of breeds.

We are in the possession of a little book, published in Kdin-
burgh, Scotland, in the year 1843, entitled, “How to Choose a
Good Milk Cow,” by a French author, J. H. Magne, Professor
of the Veterinary School, Alfort, with a supplement, containing,
“Flints for Selecting,” by John Haxton. It is so applicable to
our purpose that we shall offer no apology for presenting extracts
from it—although it may partially repeat what we have already
written—as being better than anything which we can offer wholly
from our own pen:

GENERAL MARKS. BREED.

“We find good milkers in all breeds, but they are rare in
some, and very common in others. It could not be otherwise.
Milking properties, depending on the conditions which determine
the formation of breeds, are due partly to the climate, the soil,
the air, and the plants of the countries where the breeds have
originated; and must, therefore, vary in our different breeds of
horned cattle, with the hygienic conditions peculiar to each
locality.

“Milkers, and more especially animals intended for breeding,
must be selected among breeds celebrated for abundance of milk.
Not that we can hope to import into our devartment, with a

SELECTION OF MILK COWS. 367

dry and warm climate, all the qualities of the excellent milking
breeds possessed by countries in which the soil is fertile, the air
moist, and the sky often cloudy; but as the influences of climate,
though very marked, take effect only in the long run, the prop-
erties of the animals imported are maintained—though subject,
doubtless, to gradual deterioration—during a period which varies
with the precaution taken to preserve them; and for several gen-
erations, the descendants of the. individuals of a good imported
breed, give more milk than individuals belonging to a breed
formed on the spot, when hygienic circumstances are not favor-
able to milking properties.

“Tt is not to be forgotten, moreover, that under the influence
of particular circumstances, which it is sometimes impossible to
call into existence, animals manifest properties which we cannot
produce directly. This explains why it is often more advanta-
geous to import qualities possessed by foreign stock, than to try
to develop them in native stock.

DESCENT

“As milking qualities are, in a great measure, dependent on
structure and temperament, which are more or less hereditary,
descent exercises a great influence.

“Tn each breed, therefore, we should choose individuals belong-
ing to the best stocks, and the offspring of parents remarkable
for their milking qualities; for it is certain that good milk cows
produce others which resemble them.

“But it is, especially, when selecting stock for the purpose of
breeding milk cows, that particular care should be taken to select
individuals belonging to good families. A cow of a bad milking
family, or even breed, may occasionally be an excellent milker,
and more than this is not wanted when it is not meant to breed
from her. The same cannot be said when breeding is intended,
because there would be little chance of her transmitting the acci-
dental, or exceptional qualities: possessed by her; whereas the

368 AMERICAN CATTLE.

qualities forming the fixed and constant characters of the stock
would, almost to a certainty, be transmitted to descendants.
“These remarks, with regard to breed and parentage, apply to
the selection of the bull, which, as experience demonstrates, acts
like the cow in transmitting the milking qualities which distinguish
the breed and stock.
DIGESTIVE ORGANS.

“These organs have a powerful influence on the exercise of
all the functions, and particularly on the secretion of the milky
glands, Where the digestive organs are defective, good milk
cows are rarely met with.

“A good state of the digestive organs is evinced by the fol-
lowing particulars:

“A belly of moderate size, with yielding sides, free from tight-
ness: in aged beasts, the belly is often large, though the organs
which it contain are in good condition;

“A large mouth, thick and strong lips;

“A good appetite, easy and quick digestion;

“Glossy hair, supple skin, with a kind of unctuous feel.

‘Animals possessing these anatomical and physiological prop-
erties, eat well, drink much, and if they are properly fed, make
much blood, and yield large quantities of milk.

RESPIRATORY ORGANS.

“The respiratory organs complete the system of nutrition.
The object of the lungs is to bring the substance furnished by
the food into contact with the air, and make it capable of nourish-
ing; they digest air as the stomach digests food. Hence a good
form, and a healthy condition of the organs of the chest, are
necessary to the production of much milk.

“Their ability to fulfill their functions is evinced—when they
are large, and lodged in a spacious cavity; in other words, when
the chest is wide, deep, and prominent—when the ribs are long,

SELECTION OF MILK COWS. 369

and strongly arched throughout their whole length, and more
especially at the upper extremity—when the withers are thick,
and the brisket rounded behind the arm and elbow—when the
spine is long, straight, horizontal, (not saddle-backed,) and the
loins are wide—when the air is inhaled without any appearance
of hurry, and exhaled from the chest in great puffs.

“The movements of the flank are free, easy, and extensive, in
beasts which breathe well.

“These properties of the digestive and respiratory organs indi-
cate that digestion and respiration, being well performed, furnish
an abundant and rich blood; all the organs being in a state of
activity favorable for the exercise of their functions. Animals
combining these properties in full vigor, are capable either of
performing much work, or fattening rapidly, or giving much
milk, according to the predominance either of the power of
motion, viz.: the bones or muscles; or of the nutritive system,
viz.: the cellular and adipose tissues; or of the organs for pro-
viding milk, viz.: the glands giving milky secretions, and the
milk vessels.

SHAPE.

“Active milking glands are seldom found united with the
graceful, rounded forms, which constitute what is vulgarly called
deauty in quadrupeds. Most frequently, good milkers have sharp
points, and appear more or less loose and flabby. In regard to
bony structure, they may be as well formed as cows remarkable
for their readiness to fatten, or ability to work; but, being seldom
in plump condition, they seem lean and raw-boned.

“Hence, when a herd of cows have all been fed and kept in
the same way, it would not be proper to fix upon the beautiful
as the best milkers. In so doing, we should be almost invariably
mistaken. In the hind-quarters, there is often something defec-
tive in regard to form: they are largely developed, but the flesh
is not in proportion to the bone, and the bony protuberances
are very visible; the haunches stick out, and the pelvis is wide;

16*

370 AMERICAN CATTLE.

the legs, standing far apart, leave a considerable space as a recep-
tacle for large milk vessels. (See plate 30.)

“The blood flows in great abundance to the milky glands, and
keeps them in activity at the expense of the other organs; the
muscles are slender, the buttocks and thighs small and narrow.

“The cows we recommend as milkers, are those whose chine,
instead of being all of one piece, shows, towards its center, a
space occupied by a kind of shrivelling, the effect of the distance
between the spinous processes of the vertebr:* the process of
the last dorsalf vertebra is strongly bent forward.

“In some cows, we have observed that this distinguished
mark, is owing to the processes of the last dorsal vertebra. In
that case, the back has, at its middle, instead of a wrinkled or
shrivelled part, a depression which is continued to the rump.

“When this mark exists, the chinef is often double in its
posterior half; the ridge of the vertebre is large and wide, and
seems forked, and a slight depression prevails along the medial
line of the body, and is more especially visible near the rump.

“This mark is much looked for in Flanders, where great
importance is attached to it; and among the dairymen of Pans,
as well as the south of France, where a common saying is, that
a cow will be productive of milk, especially when, towards the
middle of the spine of the back, the processes stand apart so as
leave two spaces of two fingers’ width.

“Tf the chine is double, the vertebrw are thicker, the haunches
more apart, and the loins and rump of greater width; in this
case, the hind quarters are more largely developed, the pelvis
more ample, and, consequently, the organs lodged in the cavity,
and even the milk vessels, of larger dimensions.

CONSTITUTION.

“Tt is desirable that the special marks which indicate a great
activity of the milky glands, and, consequently, a good milker,

* Joints of the back bone. +t Pertaining to the back. +The back bone.

SELECTION OF MILK COWS. 371

should be united with those which imply a good constitution.
These are large lungs, a broad and prominent chest, a some-
what slow respiration, an abdomen of moderate dimensions, a
good appetite, and a great inclination to drink—an inclination
stimulated by the abundant secretion of milk.

“Such cows eat much, digest easily, and breathe well: they
make good blood. This fluid gives activity to the nervous sys-
tem, makes all the organs lively, and furnishes the glands with
the materials of a copious secretion.

“‘Cows possessing these properties last long, give much milk,
and, when they become dry, soon fatten.

“But it often happens that activity and vigor in the milky
glands, are united with close ribs, narrow, feeble lungs, delicate
digestive organs, a moderate appetite, and frequently an ardent
thirst. In that case, the cows have a bad constitution, they can
give much milk, but it is watery, and of bad quality, and they
often die of disease of the lungs.

“These cows seldom have many calves, though they show a
great inclination for the bull; and they are difficult to fatten,
even when they are in good health, and not giving milk.

GENERAL APPKARANCE.

“Tn all breeds, the preference should be given to cows which,
in form, are the farthest removed from that of bulls; to cows
with small bones, fine and slender limbs, and a tail which is fine
at its base; a small but longish head, narrowing towards the
horns; the horns themselves of a bright color, tapering finely,
and glistening; a supple and soft, unctuous skin, covered, even
on the forehead, with erect, glossy, soft hair, and provided, near
the natural passages, with a short, fine, and silky down; a small
neck, and shoulders apparently long, because slender, especially
near the head; small eyelids, well divided, but not much wrinkled;
prominent eye, and a gentle, feminine look.

372 AMERICAN CATTLE.

“With these marks of a feminine description, cows should
unite a sanguine-lymphatic temperament, and especially a mild
disposition. Good milkers allow themselves to be easily milked;
often, while ruminating, they look with a pleased eye, easily recog.
nized, at the person who milks them; they like to be caressed,
and caress in return.

COLOR.

“We do not mention color as a sign of milking qualities, for
we find good milkers among black Dutch cows, and red Flemish
cows, as well as among white cows, and the wheat-colored cows
of Bresse. Color may be of great value, but it is chiefly as
indicating the origin of the animal. The Flemings and Nor-
mans are very careful in preserving the colors of their horned
cattle, but it is only because a red color, serving to characterize
animals of Flemish, and a brindled color those of the Norman
breed, facilitate the sale.

THE HYGIENIC CONDITIONS TO WHICH COWS HAVE BEEN SUB-
JECTED, THEIR AGE, AND THE NUMBER OF CALVES THEY
HAVE HAD.

“Cows which have been calved in a mild and somewhat moist
climate, and which have received due care, and abundance of good
moist food, are generally good milkers.

“As happens in the case of all organs, the milky glands are
developed by the exercise of their functions, and hence cows
never give so much milk after their first and second, as after
their subsequent calvings, especially when they have been made
to calve young, before the development of their organs. It is
after they have reared several calves, and been treated with
regularity for a long time, that they give most milk.

“Here, however, we may take the opportunity of advising
those who wish to have excellent cows, not to select animals
five or six years old, exposed at fairs. Cows at that age are
seldom sold, if free from fault.

SELECTION OF MILK COWS. 373

“We have observed, in all fairs and large markets, that there
are very few good cows among those which have had three or
four calves; the good are confined to the young or aged.

“ Artificial nursing has numerous advantages, in several re-
spects, but some persons think that it is not favorable to the
secretion of the milky glands; they believe that cows which
have suckled their calves, and whose glands have been long
stimulated by the mouth of one or several sucklings, have
always much more milk than those whose teats have only been
in contact with the hands of a milker.

“Tt is conceivable that the gentle heat, the moisture of the
lips, the agitation produced in the glands, and the powerful suc-
tion of the calves, may have much more effect in stimulating the
milky glands than a hand, sometimes brutal, and almost always
defective in intelligence. It does not seem, however, that this
influence is so great as might be supposed, for there are many
countries where they get on very well without allowing calves
to suckle; indeed,-artificial suckling is very much on the increase.

DISEASES BY WHICH COWS HAVE BEEN AFFECTH#D.

“The influence of disease, which may be easily comprehended,
is sometimes very great, and lasts during life. Affections which
make great changes on the principal organs—the lungs, the
stomach, the intestines, and the womb, and those which derange
the functions of digestion and respiration—lessen the secretion
of milk, and often render the liquid watery and bad.

“Local diseases—those which cause acute pain—those which
have their seat in the extremities, or in the mouth, and hamper
the animal, either in walking among the grass, or in taking food,
diminish the secretion of milk, even when they do not affect the
exercise of the principal functions of life.

“But among local diseases, affections of the milky glands have
the greatest influence in regard to milk, They attack sometimes

374 AMERICAN CATTLE.

a part, and sometimes the whole of the udder. Thus cows,
which, after their first calf, give milk equally by four teats, often
after a disease of the udder, give it only by three, two, and occa-
sionally hy no more than one.

“Tt is not always easy to discover diseases of the milky glands,
when they have become chronic, and the organs have ceased to
be painful. Most commonly, however, the diseased part is harder,
or more flabby, or more bulky, or somewhat shrivelled; some-
times, too, it is painful on pressure. The teat corresponding to
the diseased gland, may be hardened or shrivelled; it is blind if
the disease is of very long standing.

“Cows which have the udder unequal, covered with lumps,
and not of the same consistency and suppleness throughout, must
be classed with those having diseased glands.

LOCAL MARKS. UDDER, INCLUDING MILKY GLANDS AND TEATS.

“This organ is formed principally by the glands which secrete
the milk, and called milky glands. These, four in number, two
on each side, are sometimes designated by the name of quarters,
each constituting nearly a fourth part of the udder.

“The udder is composed, moreover, of skin, cellular tissue,
fat, lymphatic ganglions, vessels, &c.

“Tn almost all cows, the abundance of milk is proportioned to
the size of the mamelles, The marks indicating that these
glands are constituted so as to produce much milk, are as fol-
lows:

‘““A very large development of the hind-quarter, a wide and
strong lumbar region, a long rump, haunches and hind legs wide
apart, a large space for lodging the udder, milky glands well
developed, and causing the udder to be of considerable size.
(See plate 29.)

“We may here observe that it is necessary to pay attention
to the nature of the udder; its size may depend on the quantity

SELECTION OF MILK COWS. 37!

of cellular tissue, on the thickness of the skin, the abundance of
fat, or the largeness of the gland. In good cows, the gland
constitutes a very great part of it, and accordingly, after milk-
ing, it shrinks much, and becomes soft, flabby, and very wrinkled.

“A greasy udder, also called fleshy, is of uniform texture, and
firm; it resists pressure, and scarcely lessens on being squeezed ;
it is almost as bulky, and has as much consistency after milking,
as before.

“Dealers, to prove that the udder is not fleshy, draw back the
skin which covers it; when it stretches much, they consider it a
good sign, and call the attention of buyers to it. In fact, it is
conceived that skin which has been habitually distended by great
quantities of milk, should be looser, and more capable of stretch-
ing, than that which has not undergone the same alternations of
distension and relaxation. (There are “jockeys” in the cow
trade as well as in horses.—L. F. A.)

“ Another object of the dealers, in thus stretching the udder,
is to show that the cows are of a good kind, that they have a
fine, soft, and supple skin. We must observe, however, that in
all cows the skin of the udder has these properties; in different
degrees, it is true, but still in degrees, the difference of which
few buyers are able to estimate. It is on the ribs that the skin
ought to be examined, for that is the region where the differ
ences, presented by the different breeds of cattle, are most per-
ceptible.

“Some persons attach importance to the form of the udder.
We know some who look for an attached udder; that is, an
udder, the glands of which extend forward, and seem glued to
the belly.

“But we have seen very good cows among those in which the
udder is bottle-shaped, and hanging much, as well as among
those in which it is placed high. The size and nature are the
points which it is of importance to take into consideration.

376 AMERICAN CATTLE.

“The udder should be large and not fleshy. If so, we may
rest assured that the milky reservoirs are spacious, and that the
glands, consequently, furnish much milk.

“The teats are of less importance than the glands. In the
cow there are five or six, of which one or two behind are very
small, and seldom give milk.

“The four in front, the only ones necessary to be taken into
account, are nearly equal. They become large or small, accord-
ing to the time during which the cows are milked or sucked;
and this explains why they are large in cows which give much
milk, because such cows must be milked often, and for a long
period. Indeed, it is only in this way that their size indicates
the quantity of milk.

“The two hinder teats usually furnish more milk than the two
in front, because the two hinder glands, or, as they are called,
posterior quarters, are almost always the largest in size.

“The teats should be pliant, not blind, covered with a soft
skin, and free from indurations, such as those produced by shrivel-
ling. The warts, which are very frequently observed, are usually
without sensation, and cause no inconvenience: it is better, how-
ever, when they are wanting, for they may make milking painful,
and, by causing the cows to become restive, spill the milk, or
lessen its quantity. ,

“The name of uddered, is given-to cows which, having been
left long unmilked, have the udder hard, swollen, and painful.
Dealers, to give the appearance of good milkers, go the length
of tying the teats. (A most dishonest way, which we have
sometimes seen.—L. F. A.) This practice might have trouble-
some consequences. It is sufficient to make it known. It isa
sure sign that cows have been left long unmilked, when the
udder is hard, and much distended, in proportion to its size;
when the teats are stiff, wide apart, often painful, and allow milk
to escape, though they are not touched.

SELECTION OF MILK COWS. 377

“The position of the teats is not of great importance, and yet
it is desirable that they be apart from each other, as indicating
that the milk vessels are spacious. This peculiarity is observed
in the best cows. (See plate 30.) When the teats are crowded
together, the glands are small, and the milk by no means abun-
dant.

“Tt is necessary, however, in determining the influence exer-
cised, by the position of the teats, to pay attention to the form
of the udder. When it is long, like a bottle, the cow may be
good, though the teats be close. The milk vessels are then
developed from top to bottom, instead of from side to side, and
between, before, and behind. (A hanging, or bottle-shaped
udder, we would never select, unless assured that the cow was
an extraordinary milker. They aré always in the way of acci-
dents, when the cow is traveling, besides unsightly.—L. F. A.)

VEINS,

“Of all marks for ascertaining good cows, the best are afforded
by the blood vessels; if the veins which surround the udder are
large, winding, and varicose, (dilated at intervals, ) they show that
the glands receive much blood, and, consequently, that their func-
tions are active, and that the milk is abundant.

_ VEINS OF THE STOMACH, OR LACTEAL VEINS.

“The veins on the lateral parts of the belly are most easily
observed, and all authors have fixed on them, as one of the best
tests for ascertaining the activity of the glands.

“These veins issue from the udder, in front, and at the outer
angle, where they form, in very good cows, a considerable vari-
cose swelling. They proceed toward the front part of the body,
forming angles, more or less distinct, often divide towards their
anterior extremity, and sink into the body by several openings.
(See plate 26.)

““We can make the size of the laeteal veins visible to the eye
by touching them, by compressing them in their passage, or, in

378 AMERICAN CATTLE.

fine, by pressing them at the place where they penetrate into the
flesh. In the last case, we sink the skin and the finger into the
opening through which the vein passes: the width of this open-
ing represents the diameter of the vein, and then the thickness
of the finger, which stops if, represents that of the column of
blood whose place it occupies. It is superfluous to add that, -
when the veins are divided, it is necessary to examine all the
openings by which they pass, in order to form a correct estimate.

“Milk ways, is the name given to the openings of which we
have just been speaking. They are traversed by the lacteal
veins at the moment when these disappear in the body.

“At the times when cows are not giving milk, the lacteal
veins, little swollen, are not in accordance with the milking quali-
ties. It is then necessary, for determining these qualities, to
compress the vein at its anterior extremity, in order to stop the
blood, and make the vein swell up. A good method of produc-
ing this result, consists in thrusting the finger into the opening
by which the vein penetrates into the body. This process enables
us, moreover, to determine the size of the vein, for when the
blood diminishes, this opening contracts less rapidly than the
vein.

VEINS OF THE UDDER, AND OF THE PERINEUM.

“The veins of the udder, and the perineum, or twist, to which
hitherto sufficient importance has not been given, are able to
furnish valuable indications. They should, in both cases, be
highly developed, large and varicose; that is, exhibit inflations
and nodosities.

“The veins of the udder have no definite direction. They
present themselves very irregularly, under the form of zigzag
lines, knotted, and more or less oblique. They are never of very
large size, except in cows which give great quantities of milk.
(See plate 28.)

“The veins of the twist directed from above, downward, form-
ing a winding line, interspersed with knots, resemble those of the

SELECTION OF MILK COWS. 379

udder, in not being visible either in heifers or in beasts of mid-
dling quality. We cannot ascertain their presence in any but
very good cows.

“Of all the marks of abundant milky secretion, the best, and
indeed the only infallible marks, are furnished by the veins of
the twist and of the udder. But, although the surest, they are
not absolutely decisive. i

“To estimate them, it is necessary to take into account the
state of the cows in respect of flesh, the thickness of the skin,
food, general activity, fatigue, journeys, heat; all the circum-
stances, in short, which cause variations in the general state of
the circulation, and in the dilatation of the veins. It is neces-
sary, moreover, to recollect that in both sexes, all the veins are
larger in the old than in the young; that the veins which encir-
cle the udder are those which, if the cows are in milk, vary
most, according to the different periods of life; though scarcely
apparent in youth, they are of considerable size, when, after
several calvings, the operation of milking has given the gland
its full development.

“This proportion between the size of the veins and the milk
secreted, is observed in all females without exception. The
largeness of the veins and their varicose state, being a conse-
quence of the quantity of blood attracted by the activity of the
milky glands, is not only the sign, but also the measure of this
activity; the connection between the two phenomena is such,
that, if the glands do not give an equal quantity of milk, the
larger veins are on the side of the gland which gives the larger
quantity.

DURATION AND QUALITIES OF THE MILK. MARKS FOR ASCER-
TAINING HOW LONG MILK IS GIVEN.

“The length of time during which milk is given, corresponds
with the activity of the organs which supply it. Cows which
give most milk a day, also give it longest; and hence, if no

380 AMERICAN CATTLE.

special mark is perceived, we can judge of the duration of milk,
by the marks which determine its quantity. Here we are rarely
mistaken.

“We ought to add, however, that we have never observed
any cow very well marked in regard to veins which did not keep
her milk. We repeat, therefore, that the marks of an abundant
milker, may be considered as indicating a long continuance
of milk.

MARKS FOR ASCERTAINING THE QUALITY OF THE MILK.

“The quality of the milk depends much on the quality of the
food, on the period which has elapsed since calving, and on the
precise moment when the milk has been taken; immediately
after calving, the milk is always of bad quality, and it is always
better the older it is, or the longer it is since the cow calved.
At each milking, and as long as milk is given, that which is
drawn off at first, is more watery than that which is obtained
last. "We remark also, that the milk is improved by remaining
in its reservoirs, and that cows which are milked twice a day,
give better milk than those which are milked thrice during the
same time.

“Cows fed with fresh, watery food, give a milk which is too
wheyey and too poor; those kept on dry, hard food, give a milk
which is not abundant, but of good quality; the cream, however,
separates with difficulty if it is not aided in its ascent by a mild
temperature, and by adding a little lukewarm water.

“Cows whose food is varied, tolerably liquid, and devoid of
bad smells and tastes, have a good milk; those fed on articles
with a strong taste, on cabbages, turnips, radishes, and garlic,
give a milk which, in taste and smell, bespeaks these plants.
Oleaginous food, and oilcake, also produce bad milk.

“Tn fine, it has been several times observed, that even the
mineral poisons taken by cows and goats, in tog small quantities

SELECTION OF MILK COWS. 381

to hurt them, reappear in their milk in qttantity large enough to
impart noxious properties to it.

‘All the causes which make the quantity of the milk to vary
—labor, drinks, perspiration—also modify its composition, and
consequently its qualities. In general, cows which perspire littlo
and give most milk, give it inferior.

‘Temperament exerts a great influence on the quality of the
milk; for, of several cows, placed under the same apparent con-
ditions, and fed in the same way, some give a better milk than
others; but the causes which determine these differences are
unknown, and we cannot give any mark which ascertains their
effects with certainty.

“Still, according to M. Guenon, there is a correspondence
between the composition of the milk, and the state of the skin
which covers the perineum, or twist; a soft, unctious skin, of a
yellow saffron color, parting with a fine, yellowish dust, when it
is rubbed, and a fine, pliant, furry hair, indicate a milk of good
quality, and rich in butter.

“We know only one method of ascertaining the qualities of
milk, and that is by examining it; good milk is of a very slightly
yellowish-white color, and of considerable consistency; its con-
sistency may be ascertained by pouring it in little drops ona
solid body. Bad milk, of a bluish and watery white, spreads in
thin sheets when it is poured out.

“‘Some persons have the organ of taste in sufficient perfection,
to determine the quality of the milk by sipping it.

“« As to the dust which adheres to the perineum, or twist, and
whose unctious feel, fineness, and yellow color, indicate, accord-
ing to some authors, a buttery milk of good quality, we have
never been able to study it, though we have often tried on cows
whose milking qualities we knew to be very good.

“The nature of the dust taken from the skin, and the state of
cows in regard to flesh, may one day furnish indications as to the

382 AMERICAN CATTLE.

quantities of butter opntained in their milk, but science still
requires to make new observations on this subject.

SELECTION OF STOCK FOR THE PURPOSE OF BREEDING GOOD
MILK COWS.

“tis more difficult to select stock for breeding good milk cows,
than to select’ good milkers; for the breeders must, like good
cows, possess well-developed properties, and must, moreover,
have the faculty of transmitting these properties to their descen-
dants. Now, this latter condition is not indicated by any known
mark; we can only have probable ground for believing that
animals possess it—first, by employing animals on trial; and
next, by a special application of the marks which have now been
considered.

“The fixed characteristics of breed—the characteristics which
have existed in races for several generations, are those which are
transmitted with most certainty. Hence, as we have said, in
speaking of breed and parentage—follows the necessity of choos-
ing milk cows in good breeds and good families; and this, as we
have also said, applies particularly to breeding stock. The ana-
tomical arrangements which cause much milk to be given by
cows, combining all the properties of good milkers—large hind-
quarters, wide rump, highly-developed milk arteries and nerves,
and large udder veins—are more surely hereditary than the excep-
tional properties observed in some individuals, which milk well,
though they have not the marks which usually distinguish good
milk cows.

“A cow, then, which has none of the marks of a good milker,
however excellent she may be, ought not to be employed, with-
out extreme caution, in raising stock; for it is to be feared that
her progeny, male and female, will not inherit the exceptional
properties which she possesses. Even should they resemble
their mother, they will always be difficult of sale, and unprofit-

SELECTION OF MILK COWS. 383

able, from not possessing the marks which are now looked for in
milkers. For the breeder who wishes to find buyers, it is not
sufficient that his stock possess good qualities; it is, moreover,
necessary, that these qualities be manifested externally by the
recognized marks.

“Tt must not be thought, however, though it is often said, that
nature is capricious, or that chance presides over her operations,
because it is sometimes difficult for us to explain her works!
Her procedure is uniform, and her plan always skillfully framed,
but her methods are numerous, and her products diversified.

“To explain the variations in the hereditary transmission of
milking qualities, let us not forget that these qualities are not
observed in wild cows; that they are produced, when man is
able, by a particular discipline, by the act of milking, the separa-
tion of the sexes, &c., to make certain natural powers more
active than others; but that the qualities disappear as soon as
these powers, the nature of the soil, the peculiarities of climate,
the properties of plants, the temperament of the cows, are again
allowed to act, according to the original plan of creation; so that
the variations which we consider as caprices of nature, are incon-
testable proofs of the uniformity of her works.

“Tt is only by examining animals carefully, by taking accnrate
notes of their qualities and defects, by attending to the circum-
stances in which individuals are produced, reared, and main-
tained, that we shall be able to account for what seems to us a
sport or caprice of nature. It will then be easy to tell, first, how
the same bull and the same cow have been able to produce three
calves with different properties; and, second, to trace out the
rules which we must follow, so as to be almost uniformly suc-
cessful in obtaining stock of first-rate quality.

“Bxperience proves that the qualities which are transmitted
with most certainty, depend on the most important organs of
life; accordingly, in the forms of the viscera and the skeleton,

384 AMERICAN CATTLE.

variations are very rare, not only in breeds of the same species,
buf even in different species of the same genera.

“(On the other hand, where the transmission of properties is so
uncertain as to seem the result of caprice in nature, these prop-
erties are formed by superficial organs, by the skin, the horns, the
state of the hair, &c.

“But it is in qualities which are in some sort artificial, quali-
ties produced under the influence of domestication, and often
more hurtful than useful to the health of the animals, that varia-
tions most commonly occur; these change, not only with the
breed of one species, but with the different individuals of one
same breed, of one same half breed, and often of one same
family.

“Let us bear these elementary principles of natural history
and physiology in mind, and we shall comprehend how cows and
bulls, well marked in regard to scutcheons, have produced stock
which did not resemble them. The influence of the scutcheons
is very feeble in the act of reproduction.*

“In this point of view, the scutcheon is almost nothing in
itself. It depends on the state of the hair, on one of the most
fleeting of peculiarities, on that which is least hereditary in ani-
mals. It has no value, as a mark of good getters of stock, unless
it is supported by marks superior to it from their stability—a
larger skeleton, double loins, a wide rump, highly-developed
blood-vessels; unless it is united with a spacious chest, rounded
ribs, large lungs, and a strong constitution.

‘The more manifest the correspondence between these marks;
in others words, the more the milking quality is connected with
the general condition of the animal, the greater the chances of
transmission; and when, with ‘a view to reproduction, we shall
make choice only of animals possessing the two-fold character of

*The allusion to ‘‘scutcheons,” will be better understood in the subsequent
remarks on that particular point.—L. F. A.

SELECTION OF MILK COWS. 389d

general vigor, and activity of the mammary system, and place
the progeny under favorable circumstances, the qualities will
rarely prove detective.”

The foregoing remarks of the French author, Mr. Magne, are
both sensible and ingenious, as the results of experience in one
long observant of rules, both in breeding cows, and their economi-
cal uses.

For further instruction, although at the hazard of partially
repeating Mr. Magne, we give the observation of Mr. Haxton,
on the same subject, from a somewhat different stand point:

POINTS INDICATIVE OF A GOOD MILK COW.

“ Among practical dairymen, there has long existed a number
of rules, by which the milking properties of a milk cow are
judged of; and as these rules are the results of long experience,
transmitted from one generation to another, they contain, when
collected together, the sum of all that information which is
known by the name of practical knowledge. That this knowl-
edge is correct, in a general way, cannot be questioned, because
it is the result of actual experiments repeated, and confirmed not
only for a long period of time, but in a great variety of ways,
and under circumstances so different, that any errors must long
ere now have been detected. Notwithstanding the existence of
these established rules, of judging, by external signs, of the quali-
ties of an animal suitable for the dairy, there are very great dif-
ferences in the modes and results of applying them practically.
Some men have a natural turn, or peculiar adroitness, for minute
and careful observation, which others are devoid of; and conse-
quently the former are far more successful in rearing, selecting,
or buying dairy stock, than the latter; and hence, too, we find
that to these instinctive judges of stock, a glance or a touch will
reveal a greater ambunt of information, than the closest inspec-

tion of others. While it is necessary, however, that there should
17

386 AMERICAN CATTLE.

be long and habitual familiarity with recognized data, in order to
their being successfully applied in practice, they at the same time
furnish a set of rules, a knowledge of which is of very great
advantage, to those who have been prevented from acquiring an
experimental acquaintance with the points to which such rules
refer, either by youth or want of opportunity.

“The points to be attended to, in judging of a good milk cow,
are, by universal consent, considered to be shape and size of the
animal, both as a whole, and in detail; texture of the skin and
hair, development of the lactiferous parts; temperament or habit
of body and dispositions; and finally, strength or endurance of
constitution. A maximum development of these points, marks
out a first-class cow of the breed to which she belongs; but the
milking properties differ in endless variety, not merely as these
points are prominent, or the reverse, but also in proportion to
the circumstances of climate, soil, and treatment. The escutcheon
test of M. Guenon, is a new element in the question; and when
fully established, and better understood, will probably occupy the
first rank among the external signs, which indicate the natural
tmeilking properties of cows; but as yet it is rarely recognized in
Britain; and there are few farmers, even in the best dairy coun-
ties, that have even heard of such a test. How far M. Guenon's
observations have been borne out, by facts supplied by the
examination of a great many dairy cows in our own country,
both by the writer and others, will be discussed at the close of
this section; meantime, we shall direct the reader’s attention to
those points which experience has proved to possess a marked
influence on the milking properties of cows.

SHAPE.

““Whatever may be the breed to which a cow belongs, there
are certain points of configuration which are considered essential,
as regards her milking properties. There may be, and are fre-
quently, great discrepancies between the one and the other; but

SELECTION OF MILK COWS. 387

still, generally speaking, the rule holds good that, all things being
alike, the cow which approaches nearest to a certain standard,
will be the best milker. The head must be rather lengthy,
especially from the eye to the point of the nose; the nose and
muzzle should be cleanly cut, and free from thick skin or fleshy
lumps; the cheek-bones thin, and, in like manner, devoid of thick
skin or flesh (not thick chapped;) eye prominent, of a placid and
benignant expression, with little of the white exposed to view.
If horned, the horns should taper gradually to a point, and have
a clean surface, free from rugosities: the breed will determine the
shape and set of the horns. The neck should be long, thin, and
free from loose skin. A good milk cow may be deer or ewe-
necked, but never bull-necked. The chest and breast should be
deep, rather than broad, and the brisket should project forwards
and downwards; and, whether large or otherwise, should -be
round, well shaped, and without loose folds of skin depending
from it. The girth, behind the shoulders, moderate, and arising
more from depth than breadth of chest; shoulders rather narrow
at top; back-bone on a line with the shoulder-top; ribs arched,
and well home to the haunch-bones, which should be wide apart,
and form a straight line across, neither depressed in the center,
at the lumbar* vertebra, nor drooping at the extremities; Acnd-
quarters lengthy, and the rump, or tail-top, nearly on a line with
the back-bone; thighs rather thin, but broad, well spread, and
giving plenty of room for the udder; belly projecting outwards
rather than downwards, with plenty of room for food; the udder
should be large in a lineal direction, that is, well backward as
well as upward, between the hind legs and forward on the belly ;
also broad in front, filling up the space between the lower tlanks,
but rather short vertically; a deep hanging udder, from its swing-
ing motion, being always the cause of great fatigue to the animal
when walking; the teats should be moderately long, straight, and

* Near the loins.—L. F. A.

388 AMERICAN CATTLE.

equal in thickness from the udder to the point,* and also at con-
siderable and equal distances from each other: the two front teats
especially, should be well apart, and the direction of all four should
be downward. When full of milk, the udder should be greatly
enlarged in size, and, when newly emptied, shrink in a corres.
ponding degree, and the skin gather into soft creases. (To judge
accurately of a good milker, the udder should be seen both before
and after milking—L. F. A.) The mammary glands, running
on each side of the belly, large throughout their whole course,
and swelling into large puffs at or near their junction with the
udder; thigh veins also large and easily felt by the hand. (See
plate 26.)

“Of all these shapes the more important are the long, finely-
formed head; long, thin neck; rump nearly on a line with the
back-bone; broad quarters, long udder, from back to front, and
large veins underneath the belly, and downwards, from the loins
and thigh, to the udder. When seen zn front, the body of a good
milk cow should present the appearance of a blunted wedge, the
apex of which is the breast and shoulder. Seen from behind, she
should present a square, well-spread shape. Seen sideways, she
should be lengthy, but not lanky. (See plate 26.)

SKIN, HAIR, AND COLOR.

“The skin is ever a true index of the milking properties of a
cow. It should be soft and flexible on every part of the body,
especially on the back ribs, and also on the rump bones, situated
on each side of the insertion of the tail. The latter is a point
much prized by dairymen; so much that a very successful farmer
in Cheshire, Mr. Jabez Wright, told the writer that, in buying a
cow, if the skin on the rump was soft and easily lifted from the

*We prefer that the teats be slightly tapering to the point, as more delicate in
appearance, and easier to milk.—L. F. A.
PP ,

SELECTION OF MILK cows. 389

bone, he never sought for further signs of her milking powers.
Of course, while feeling this point, Mr. Wright’s practiced eye
would at once take in, at a glance, those other points which con-
stitute the general whole of a good milker; but the one referred
to, he considers indispensable. The skin in these parts will vary,
however, according to the condition of the cow. If full of flesh,
the skin may be loose, and yet the animal be a poor milker; but
if in lean condition, with loose skin on the rump bones, she will
milk well, and fatten quickly when dry. The skin on the ribs is
the next in importance; and if it corresponds in softness and
looseness, with that on the rump bones, another point of excel-
lence is established. These two points, conjoined, are correct
exponents of the internal constitution, and are always accom-
panied with more than an average tendency to milk freely, and
fatten rapidly. The former indicates a more than ordinary power
of producing milk; the latter a great aptitude to fatten; and
their conjoined presence indicates the union of both tendencies.
The skin on the udder, generally partakes of the quality of that
on the rump and ribs, and will therefore be soft and flexible, in
proportion to their softness and flexibility. Still there is a dif-
ference to be observed, viz.: that the skin of the udder must not
be thick, whereas thickness on the rump and ribs is quite con-
sistent with the best properties, provided it be loose, soft, and
flexible. In fact, a thickish, soft hide, generally indicates hardi-
ness of constitution, from its greater capability to resist or modify
external influences, whether of climate, or cuticular irritation from
the bites of insects.

“The hair is the next point to be studied. It should be
moderately long, closely set, and, above all, soft and woolly. As
the thick, soft skin is an indication of hardiness, much more so is
this the case when covered with long, thick, woolly hair, A bare,
hard-haired cow is ever to be avoided by the dairyman, as well

390 AMERICAN CATTLE.

as the grazier. If even a moderate wilker, yet she will be a

great eater, and never pay for her food.
“Color is immaterial, and depends on the breed.

TEMPERAMENT AND CONSTITUTION.

“ Animals, like human beings, are differently developed in
their nervous, sanguineous, muscular, and lymphatic constitu-
tions, and their tempers and dispositions vary accordingly. Hach
breed of cattle is characterized by peculiarities of temper, activ-
ity, and endurance. The muscular temperament 1s disappearing
before the march of improvement, as animals of this description
are neither good for the grazier nor the dairy, being fleshy, thick-
skinned, and poor milkers. Constitution is the result of natural
temperament and physical configuration, but each temperament
has its own particular diseases to which it is liable. The nervous
temperament predisposes to fevers, the sanguine to inflamma-
tions, and the lymphatic to lung diseases; but as these tempera-
ments are vever found distinct, but always combined together in
some proportion or other, the peculiar diseases to which these
unions give rise, are as endless as the constitutions themselves.

‘‘Atmospheric causes, and artificial treatment, also impress
certain physiological characteristics upon cattle. Exposure to
cold, when young, has a tendency to develop those parts of the
system, whose office it is to protect the vital functions from being
injured by this cause. When an animal is early exposed to cold,
the hide thickens, and becomes covered with long, thick hair.
It becomes inured to exposure, and is little affected by atmos-
pheric changes. A long continuance of such treatment, as in
the case of the Scotch Highland cattle, from one generation to
another, soon impresses a peculiar habit of growth upon them;
and this, in time, settles into a fixed and permanent temperament,
or physiological character. Even, however, among individuals
of the same breed, exposed to the same external influences, there

SELECTION OF MILK COWS. 391

are great discrepancics as regards individual constitution. Some
are more hardy than others, simply because certain causes, either
accidentally or designedly induced, have given them better diges-
tive powers, stronger lungs, and more vital energy. This supe-
riority of constitution, whatever may be its cause, is generally
indicated by a large, round body, a soft, flexible skin, by no
means thin, which is covered with a thick coat of soft, silky, or
woolly hair. A large paunch is usually the sign of an animal
which can, and will, consume a great quantity of fodder in the
shape of hay and straw; and this we know, by experience, to
be one of the best indications of a good, healthy, hardy, thriving
animal, whether cow, horse, or sheep. Strength of constitution
can be transmitted, as well as other peculiarities; so that a care-
ful breeder, by always breeding from animals that he knows to
be of good constitution, will ultimately succeed in strengthening
and improving his stock.”

Thus much from Mr. Haxton,—and it could not be better
said,—showing him to be a close observer, and understanding
well his subject.

GUENON’S THEORY.

We now come to the theory of I. Guenon, the ingenious
French writer, before named. Before discussing him, we wish
to remark, that he has reduced his theory, to what he considered,
a science, and in its treatment has so ramified it into degrees,
and shades, as to somewhat confuse the ordinary observer, who
does not care to go into minute researches, and seeks only to
become familiar with the truth, if there be any, of his theory.

His theory, or science, by whichever name called, is simply
this: It is well known that the hair, just above the udder of the
cow, grows transversely, or upward. This growth of the hair
he calls the escutcheon, and asserts that the more that upward
growth of the hair extends outward from the udder and inner
parts of the thighs, and upward towards the urinary passage
from the bladder, the better milker the cow is; and as the hair

392 AMERICAN CATTLE.

fails to extend outward, and upward, in these directions, so much
the less is she a good milker. To illustrate his theory, he has
given twenty-seven different plates, or diagrams, running from
the fullest development in its various ways of growth, down to
as near nothing, in those outward and upward directions as the
cow ever shows it—every one having more or less of that pecu-
liar growth of hair on those parts.

Plate 29. The greatest development of a Milk Escutcheon.
We have paid some attention to the theory, and the marks
as the author has delineated them, but without evidence of their

SELECTION br MILK COWS. 393

truth, to the extent which he claims. In some cases they have
proved true; in others not. We believe there is, really, some-
thing in it, but our examinations have been more or less contra-
dictory.

We give on the opposite page, an illustration from one of his
plates, showing a perfect escutcheon, developing, in the highest
degree the milk marks, by the escutcheon, of a largely producing
udder and its connections. It is a rear portrait of the cow
(plate 26) belonging to Mr. Chenery, as taken in February,
1867, although we are not aware that she possesses the escutch-
eon so thoroughly developed as is here illustrated.

We have not considered it necessary to copy more of M. Gue-
non’s ediagrams, so intricately explained by him, as they would
leag-the common inquirer to no satisfactory. results. To those
who wish to go into a close investigation of the matter, we must
refer them to the treatise itself.

As both Mr. Magne, and Mr. Haxton, have, with much par-
ticularity, gone into the practical workings of Guenon’s theory,
and at too great lengths to insert in these pages, we give a careful
synopsis of the results of their investigations, both in France and
England. Of these, we first examine Mr. Magne:

RELATIONS BETWEEN THE SCUTCHEONS AND THE FUNCTIONS
OF THE MILKY GLANDS.

“The relations existing between the direction of the hair of
the perineum, and the activity of the milky glands, cannot be
disputed. Large lower tufts are marks of good cows, whereas
tufts near the vulva are observed on cows which dry up shortly
after they are again in calf.

“But what is the cause of these relations? What connection
can there be between the hair of the perineum, and the functions
of the milky glands?

‘Having tried to answer this question in the ‘Moniteur Agri-
cole,’ for 1848, we will only say in this treatise, which is wholly

é

394 AMERICAN CATTLE.

of a practical nature, that the direction of the hair is subordinate
to that of the arteries; that when a large plate of hair is directed
from below, upwards, on the posterior face of the udder, and on
the twist, it proves that the arteries which supply the milky sys-
tem are large, since they pass backwards beyond it, convey much
blood, and consequently give activity to its functions. Upper
tufts, placed on the sides of the vulva, prove that the arteries of
the generative organs are strongly developed, reach even to the
skin, and give great activity to those organs. The consequence
is, that after a cow is again in calf, they draw off the blood which
was flowing to the milky glands, lessen, and even stop the secre-
tion of milk.

“In the bull, the arteries, corresponding to the mammary arteries
of the cow, being intended only for coverings of the testicles, are
very slightly developed ; and there, accordingly, the scutcheons are
of smail extent.

VALUE OF THE MARKS FURNISHED BY THE SCUTCHEONS.

“ After this explanation, which accounts very well for all that
has been observed, it is easy to comprehend the value of the
scutcheons. The more the lower ones are developed, the greater
the quantity of milk; but shape is of no consequence.

“Still, whatever be the cause of the relations existing between
the secretion of milk and the scutcheons, these marks cannot
farnish data so certain as some have affirmed them to be.

“In fact, the quantity of milk, and its quality, do not depend
solely on the form and size of the scutcheon; they depend on
the food, the particular management, the climate, the season,
the temperament, the size and energy of the principal internal
organs, the capacity of the chest, the influence of the generative
system, &c. All these circumstances cause the quantity of milk
to vary, without making any change on the extent of the
scutcheon; consequently, it is impossible that the same relation
can always exist, between the scutcheons and the quantities of

SELECTION OF MILK COWS. 395

milk. We often see cows equally well shaped, having exactly
the same scutcheon, and placed under the same hygienic con-
ditions, yet not giving either equal quantities, or equal qualities,
of milk. It could not be otherwise. Assuming that a given
tuft has the same value at birth, it cannot be the same im adult
age; since, during life, an infinite number of circumstances occur
to diversify the activity of the milky glands, without changing
the figure or size of the tuft.

“Ts it not sufficient to refer to the inequality of milk given by
the same cows, according as they have had one, two, or three
calves, in order to make it clear that M. Guenon has assigned
too much value to the mark which he has discovered?

“Tt often happens that two horses, having exactly the same
structure, and the same external forms, have not the same
energy, the same fitness for work. The difference is owing,
evidently, to the temperament, and the activity of the principal
external organs; in other words, to conditions which it is oftea
impossible to estimate by any direct method.

“Now, seeing that temperament has an influence on muscles
and bones, the action of which, however, is partly mechanical,
resembling that of a lever, and exerts this influence so power-
fully as to render their movements unequal, in respect both of
power and promptness, can we suppose that it has no influence
on the entirely vital, or, at least, the entirely molecular working
of the mammary gland?

“Tt might, therefore, have been argued @ priort that the mathe-
matical precision, assigned to a classification of cows, is contrary
to the most general laws of physiology; to propose a mark indi-
cating that a cow will give so much milk daily, and for so many
days, is to deceive ourselves, or to attempt deceiving others; the
study of the phenomena of life, proves that the action of the
organs depends, not merely on their size and their form, but on
the general condition of each individual.

396 AMERICAN CATTLE.

“We are able not only to oppose argument to the assertions
of M. Guenon; we can also appeal to the difficulties hitherto
experienced in applying his classification to practice. M. Gue-
non has not yet formed a single pupil worthy of him. And among
the thousands of persons who occupy themselves with his method,
is there a single one who has acquired sufficient skill to justify
the claims which the author makes for it?

“Tt may be affirmed that, to form pupils as skillful as himself
in judging of cows, M. Guenon would not only have to teach
them that a certain figure for the tuft corresponds to a certain
number of pints of milk, but he would have, above all, to com-
municate to them his perspicacity, his talent for observation, and
his great experience; he would, in fine, have to fit them for
estimating, in addition to the direction cf the hair of the twist,
the whole of the marks usually employed in making choice of
milk cows.

“ All the attempts made on the Guenon method, not excepting
those of the author himself, prove the soundness of our opinion.
The most skillful, when called to decide on the quantities of
cows, whose yield of milk was well known, erred seven times
on eight cows, and fifteen times on twenty-one. And, least
these errors may be attributed to chance, on account of the
small number of cows submitted for trial, we should mention
that other estimates proved erroneous, 152 times on 174 cows,*
and 321 times on 352, and that the error amounted to 921 pints
of milk on a total of 2,683 pints;t in other words, there was
error in regard to almost all the cows; and error amounting on
an average, on each, to more than a third of the yield. On
some individuals the estimates were wrong to the extent of from
1738 to 21, and even from 26 to 28 pints a day!

“** Report to the Central Society of Agriculture, by M. Yrart, in name of a Com-
mittee.

“+ Report to the Minister of Agriculture, by M. Lefebvre Sainte Marie, in name
of a Committee.

SELECTION OF MILK cows. 397

“Such is the truth, as to the perfect nicety, claimed for the
scutcheon system. This system cannot do more than furnish an
approximate estimate of the quantity of milk, and that in regard
not to all, but only to the majority of cows.

“What, then, has led so many persons to put confidence in
M. Guenon’s discovery? The great talents and knowledge of
the author. The system has obtained the credit of results due
to the experience of him who applied it.

“Tf instead of employing M. Guenon personally, to give judg-
ment on cows, he had been employed to train pupils, and teach
his system as Daguerre has taught how to take likenesses, his
discovery would long ago have been estimated at its true worth.
And the services rendered by it would not have been less great.
For although the mark furnished by the scutcheons, is far from
having the perfect certainty which some persons, unacquainted
with physiological science, have wished to ascribe to it, 7 must
not be thought that the mark is of no use.

“By his discovery, M. Guenon has rendered great service to
agriculture; the scutcheon has the advantage of furnishing a
mark which can be easily discerned, and estimated even by per-
sons of no great experience in the selection of cows—a mark
perceptible on very young animals, and on bulls as well as
heifers—a mark, in fine, which, when disencumbered of the com-
plicated system in which it has been wrapped up, will, ere long,
be in common use, and facilitate the increase of good cows, by
not allowing any but those of good promise to be reared.

“Tt has been proposed, as a means of ascertaining the quali-
ties of the milk, to have regard to the fineness of the hair winch
forms the scutcheons, the color of the skin, and the dust which
falls from them when they are rubbed; but experience has not
yet demonstrated that these marks have the value which has
been ascribed to them. M. Guenon, in deciding on the qualities
of the milk of three hundred and eleven cows, was wrong one
hundred and nineteen times.”

398 AMERICAN CATTLE.

Thus, we see, that Mr. Magne dissents from much of the fan-
ciful science of Guenon.
. To the opposite, somewhat, let us hear Mr. Haxton. “He
had examined many hundreds of dairy cows in Britain, and the
conclusion arrived at, in regard to M. Guenon’s test of judging
of the milking propertes of a cow by the development of the
escutcheon, is, that in a large majority of cases it is borne out
by facts. In a London dairy, where about four hundred cows
are kept, and nine-tenths of them above average milkers, the
upward growth of the hair on the posterior part of the udder,
thighs, and twist, was too remarkable to be accounted fully

accidental causes.”
In another stock of forty cows—a very fine one—the results

were in favor of the Guenon theory, although some very con-
tradictory cases were found, the signs proving exactly the other
way, even among the same classes, or breeds of cows.

In another.herd, composed of different breeds, there was little
or no uniformity in the escutcheon marks, even among the best
milkers of either breed. Some escutcheons were largely devel-
oped, others not—the latter milking equally well. ,

Another herd, of ‘very fine Ayrshires,” had all sorts of devel-
opment in their escutcheons, yet were all good milkers.

On the whole, Mr. Haxton, in his investigations, decides in
favor of M. Guenon’s system, believing that in a majority of
cases the best milkers will show the highest developed escutch-
eons, which, possibly, may prove to be the fact. Still, were we
to select a good dairy cow, the escutcheon would be only one,
and about the last mark we should rely on, looking more to the
other, and decidedly certain indications enumerated in the previ-
ous parts of this chapter. To fortify this remark, we have now
a family cow of our own breeding, half Short-horn and half
Devon in blood, which we have milked twelve years. She has
bred many calves, never missing a single year, and frequently

SELECTION OF MILK COWS. 399

giving milk up to the time of her next calving, and an extraor-
dinary good milker, both in quantity, and quality. She has none
of Guenon’s scutcheon milk marks upon her. The hair on her
udder and twist all grows downward.

EXPLANATORY ILLUSTRATIONS,

We now present our readers with the plate of a good milk
cow, drawn for special illustration by our artist. She is not a
pure bred cow of any breed, although a strong dash of zmproved
foreign blood will be readily detected in her form. As described
by Mr. Haxton, we deem her a model for the dairy

Plate 30, A model Horned Milk Cow.
This cow yields a great flow of milk, and has only veen dry,
or out of milk, three weeks in two years.
There is still another kind of cow to which some people are
partial. She is of a polled, or hornless variety, of which many
are kept on Long Island, near the city of New York, in New

400 AMERICAN CATTLE.

Jersey, about Philadelphia, and in some other sections of the
country. They appear to be of no distinct breed, other than
in the lack of horns, but are probably descendants of the polled
cows of the counties of Suffolk and Norfolk, in England, famous
there for their good milking qualities, and which, no doubt,
were brought to this country at an early day. We have seen
many of them in and about the localities we have named, from
our‘ boyhood down to the present time, and so far as we could
learn, they have proved, as a class, excellent milkers, We have
seen oxen of this variety—honest, good workers—but their lack
of horn detracted from their popularity with those who use ox
labor. These cows are of all colors, from black, smoky brown,
brindle, red, in various shades, to nearly white. On Long Island,
we have seen some of a handsome short-horn roan, with evident
marks, otherwise, of having a strong dash of that blood.

Plate 31. A model Polled Milk Cow.

We have little doubt that by selecting good milkers from these
hornless cows, and using a compact, moderate sized short-horn

SELECTION OF MILK COWS. 401

of a good milking family, or a Dutch, Ayrshire, or Alderney bull
upon them, a race of valuable hornless cows may be bred by
those who prefer them to a horned breed. To give an idea of
them, we have had a faithful portrait, of a good one, (on the
opposite page,) taken by our artist, which embodies the main
excellencies of her kind.

This cow was taken, when in her highest flow of milk. The
plate shows her lean in flesh, and ragged in bone, but of good
frame, and when dried off, and well fed, capable of taking on a
round carcase of excellent flesh. She has the quiet, docile
expression, and the strong milk marks of a choice family cow,
and is a capital specimen, in her meek, shaggy appearance, of
what Englishmen call ‘‘a good poor man’s cow;” but a rich man,
might well congratulate himself in the possession of one, so
abundant at the pail, and bounteous at the cheese vat or butter
churn. It is evident that, in this specimen, her food all goes to
milk. Cross such a cow with the right bull, and a heifer from
her would be ‘‘a gem of a cow” for either family, or dairy use.

CHAPTER XXIX.

THE COMMON MODE OF OBTAINING COWS, MILKING, &C.

We cannot dismiss the subject of ‘‘selecting a good dairy
cow,” without alluding to the common method to which our
dairymen are now subjected, in obtaining their cows, instead of
breeding them, as they can much better, aud more economi-
cally do.

A cheese, butter, or milk dairyman, is in want of good cows.
He starts out, either himself, or by an agent to pick them up
through the country where cows are for sale, or goes to the
“drove yards,” where they are congregated, and tries his hand
at a purchase. He knows the kind of cows he wants, and their
value, and can tell a good one when he sees her. He finds a
herd of them, and looks about until he gets his eye on such as
may possibly suit his purpose. But he knows nothing about
their breeding, their education, or mode of treatment, what good,
or what bad qualities, tricks, faults, or vices, as well as virtues
they possess. ‘‘His eyes are his chap.” After a deal of chaf-
fering, higgling, and perhaps jockying on the part of the seller,
he bargains in the best way he can, for what he thinks may
answer his necessities.

Getting them home, and putting them to use, they then come
to trial. One proves a gentle, fine, generous creature, producing
an abundant flow of good milk, and found serviceable—just
what he wants, The next milks hard. The next is troubled
with garget, or gives bloody milk out of a teat or two, and so
much of the yield is actually lost. A third kicks, taking an

COMMON MODE OF OBTAINING COWS. 403

extra hand to hold her while milking, or having to strap her
legs during the process. A fourth has lost the use of a teat or
two, and gives but little out of the others. Another is breachy,
jumps, or throws down fences, and lets the herd into mischief.
Perhaps half a dozen others have faults, or vices, before he gets
through with them, and so on. Possibly a third, or one-half of
the cows answer his purpose—after a fashion—and there may
not be more than two or three first-rate ones out of the whole.
They have been picked up by drovers, from those who culled
out their own dairies, having no really prime cows to dispose of,
and will at no price sell their best ones.

If a cow drover comes along to sell his commodities, the result
is the same, let him recommend them to the dairyman as he may,
for ten to one he knows nothing of the real qualities of the cows
which he has on sale. The result with our dairymen is, that at
the end, or half way to the end of his dairy season, he is obliged
to turn off a portion of his herd. Some go to the butcher, if he
can get flesh enough on their bones to partially cover them.
Others are dried off, and turned out to pasture for the next
winter’s beef. Some are sold to another itinerant drover who
comes along, and buys them at a cheap rate, to victimize another
innocent purchaser, and so on, to the end of the chapter. Out of
twenty, the dairyman may perhaps find half a dozen which
answer his purpose, and prove really good cows, when they
once get wonted to the place, and feel at home—for your cow is
a wonderfully home-feeling body, and it frequently takes some
weeks, or months, for her to become reconciled to a new locality,
and yield her natural flow of milk.

We have given some thought, as well as observation to this
matter, and think there is a better method for the dairyman to
supply himself with cows, and in a cheaper way, in the long run,
with much less labor and vexation of spirit. Let him breed
and raise his own cows, by following the directions laid down in

404 AMERICAN CATTLE.

our previous chapters. He can raise a heifer to two and a half,
or three years old, at an expense of thirty to fifty dollars, accord.
ing to his locality, and she then proves altogether a good, satis-
factory cow, for the next ten or twelve years; or, if she does
prove a failure for the dairy, she can be readily fatted, and pay
the cost of her rearing in a good carcass of beef at the next
autumn. But if the directions be strictly followed, the chances
are scarcely one in ten that she does not prove a good one—
much better than the average of those he can buy, as cows
usually run,

We know that the impression with most of our dairymen has
been, that they can buy cows cheaper than to raise them, and
thus turn all the cattle food of their farms over to their milk
cows. Such, however, has proved not to be the fact. In process
of time, when the division of labor among our stock breeders
and raisers shall become so systematized that men on the cheap
western lands shall go into cow breeding as a business, and raise
choice dairy cows for market, it may be that dairymen may
depend upon purchasing, with some assurance that they can do
so satisfactorily. But, as things now are, they cannot, and the
sooner they adopt the plan of breeding and rearing their own
cows, the sooner will they be rid of the pestilent mode to which
they are now subjected, of buying what they do not want. We
are satisfied that, with less labor and expense, they can be sup-
plied, on their own farms, with the very best material with which
to prosecute their business to advantage, and at infinitely less wear
and tear of patience than they are now annually subjected to.

MILKING.

All persons reared to farm labor should know how to milk a
cow. So they do, generally, as far as drawing the milk from
the udder is concerned. But that is only a part of the process,
We have often seen this important labor so dirtily, bunglingly,
carelessly, and cruelly done, that we have wished that a milking

MILKING. 405

school could be established to show people how to treat their
cows, and get the most milk, and to the best advantage, out of
them. As every dairyman ought to know how a cow should be
milked, either by ones, twos, or fifties, we have some sugges-
tions to make on the proper and best modes of doing it, both
in the treatment of the cows, and the conduct of their milkers,

It has been much too common a way, where several cows are
kept, in the grazing season, to drive them into yards, more or
less filthy from their droppings, half the time muddy under foot,
the cows hunching each other about, frequently without sheds
for shelter in bad weather, and doing up the work in a helter-
skelter way, as time, chance, or opportunity may offer. In the
winter season they are confined in filthy stables, frequently
unbedded, poorly ventilated, and terribly noisome with the odors
and ammonia from urine, and the fcetid breath of the cattle
within them.

Happily, we believe a better system is prevailing, and milk-
ing, among our better farmers and housekeepers, is usually done
in a cleanly way; but not always to the advantage that it might
be, in having all the conveniences for doing it in the best man-
ner. We object to milking in open yards, where the cows are
liable to interruption by each other, or by storms, and often be-
coming restive by accidents not altogether under the control
of their milkers. After long practice in the management of
cows for dairy purposes, and their keeping arranged into a
regular system, we are satisfied of the decided advantage of
milking them, in all seasons, under shelter, and in the stalls
which, during the winter months, they regularly occupy.

Thus, we say, in a well regulated dairy, cows, in every season,
should be driven into their stables, or sheds, and secured in stalls
by ties, chains, or stanchels, for milking. They are thus under
control, and every animal is secure from injury or annoyance by
her neighbors. Hach milker should be furnished with a stool

406 AMERICAN CATTLE.

for sitting on. A bucket of water and a cloth should be at hand,
to either wash, wipe, or otherwise clean the udder and teats
before qommencing the work, if necessary. The cows may
be fed just before, or after milking, as the season of the year,
or the habit of the dairyman may be; but the habit, which-
ever way, should be regular, always. No noise, or loud talking
should be indulged among the milkers. No scolding, fretting,
thumping with stools, or otherwise; and if, in refractory cases,
some discipline of a restive cow be needed, none other than a
light switch should be used for punishment. Mild treatment,
and soothing terms in most cases, are more effectual than harsh-
ness in making cows gentle. They should learn to regard their
milkers and keepers as friends, to love their presence, and confide
in their kindness.

The milk should be drawn rapidly, and with both hands, in as
cleanly a manner as possible. Sometimes, if the milker be musi-
cally inclined, the cow is soothed and entertained by the droning
of a low-voiced song. We have seen an unquiet, and restive
one, stand quite still while the milker hummed his tune, when,
without it, she would be timid and uneasy ;—not that it is
necessary in usual cases, but we have known such. One person
will milk eight to twelve, and sometimes more cows at a time,
and the times of milking should not occupy more than an hour
each. There is a great sleght in this work, and some will milk
a dozen cows better, and in less time than another will six.
The cows should be taken in regular turn, with the same
milkers to the same cows, as nearly as possible, as they both
become better used to each other. The times should be as
equally divided in the twenty-four hours of the day as possible,
and be the division of time as it may, it should ke regular, that
the udders be not subject to undue distension. System, order,
and regularity in milking, has much to do with equable flows of
milk, and cows habituated to certain times, yield their messes
more regularly in quantity, than when irregularly milked.

MILKING. 407

In breaking young heifers to the pail, harsh treatment is sel-
dom necessary. If they have been carefully handled in calfhood,
and as yearlings, they usually come quietly to the hand of the
milker. Scarcely one in a dozen is ever troublesome to break
in, or to have difficulty with afterwards, and seldom do they need
a harsh word spoken to them. We know this method to be a
good one, by practice in our own dairy, and commend it with
confidence. By thus treating cows, they become orderly and
systematic in their habits. Each one goes into her own stall
quietly as she enters the stable, without huddling, hooking, or
quarreling, and they become orderly as a file of soldiers when
going on duty. Perhaps we have been more fortunate in this
line than many others who could not have the immediate super-
vision of their cows, as our own herdsman has been in his present
employment with us sixteen years. His practice has uniformly
been as we have written.

CHAPTER XXX.

VALUE INVESTED IN COWS; LOW AVERAGE OF . PRODUCTION;
DAIRY SOILS; DAIRY FACTORIES; DAIRY WOMEN; LOVE OF
FINE CATTLE.

We have now given an exhaustive and thorough discussion to
the subject of milk cows—too extended and tedious, perhaps, for
the ordinary reader—but none too minute for the dairyman who
embarks his capital for the most profitable production in their
management, or even for the individual householder who keeps
his one or more cows for family use.

We have seen that many millions of dollars are invested in
cows throughout the United States, and that these investments
have been made with a view to pecuniary profit, in the way of
young stock, and milk, and butter, and cheese, aside from the
comfort and luxury they yield the household.

It is a fact too palpable for dispute, that the average of cows
kept throughout the country, for milk production, is a low one.
Various exceptions show what amount of milk a redlly good
cow can produce, under proper selection, with abundant food of
the right kind, and good care. With such examples as the latter
for a standard, at which, in due time, we may arrive, if the proper
means be taken to accomplish it, we can add twenty to fifty, or
even a hundred per cent. to the production and profit of our
cows, with little additional cost. We have known—we now
know—men who derive an income from a single cow, in the
sale of her milk, beyond the annual cost of her keeping, besides
supplying their own families with milk and cream, and sometimes

LOW AVERAGE OF PRODUCTION. 409

butter. The average of our milk dairies, as they are usually
kept, is not over five hundred gallons a year; of the butter
dairies, one hundred and fifty pounds; of the cheese dairies,
three hundred and fifty pounds per cow. These averages can be
increased full one half, in the simple items of selection of cows,
more suitable and abundant food, and increased care in their
keeping. The requirements to constitute a really good dairy,
may be somewhat more expensive, but much less so in propor-
tion to the additional yields to be obtained from it, than in the
loose and negligent way in which they are now managed. All
these improvements we have suggested; and why not at once
adopt and act upon them? <A wise forecast will do so.

The dairy is already a large and increasing interest in our
country. Wide regions in the Northern States are admirably
adapted to it, and poorly adapted to any other branch of agri-
cultural production. They can grow neither grain, wool, horses,
or beef cattle profitably. Under a mixed system of crops and
farm stock, in past days, the average value of such farms was
scarcely twenty dollars per acre. Under the dairy system, well
brought into use, they are now worth fifty to a hundred dollars,
even with the moderate yields we have mentioned. The majority
of these farms occupy elevated, moist localities, where the neat
stock require six months of stable-feeding, with a winter climate
severe and inhospitable. But they are compensated with an
abundance of the sweetest grasses, and the purest water—grand
aliments of the choicest dairy production. They teem with
broad, rich landscapes, pure air, a most health-sustaining atmo-
sphere, giving stamina to a vigorous, industrious people.

These superior dairy regions, too, are limited in extent. The

* States of New York and Pennsylvania, possess more exclusive

dairy lands than any others yet known, although other adjoining

“ States furnish them to a limited extent. There may be other

lands at the North-west yet untried, as in Northen Michigan,
18

410 AMERICAN CATTLE.

Wisconsin and Minnesota, which may prove equally good. We
hope so. And these lands, being restricted in area, as popula-
tion and the foreign demand for dairy products increase, will be
constantly augmenting in value. Great improvements have been
recently made in manufacturing cheese and butter, even to ‘“con-
centrated” milk for city use, and exportation. The establish-
ment of cheese and butter factories has improved the quality of
those articles, and cheapened their production. The tests of
science, and accuracy of method, have been adopted in them,
raising their flavor and quality to the highest standard, both at
home and abroad.

Knowing, thus, what has been accomplished in these particu-
lars, we have every incentive to a still further improvement in
the material—cows—to furnish these most satisfactory results,
Dairy factories, aside from improving the quality of their pro-
ducts, and increasing their prices over the old household way of
making them, have accomplished a most beneficent and merciful
mission, in relieving the wives and daughters of our dairymen of
a routine of slavish and most wearing labor. The life of a house-
hold dairywoman is toilsome in the extreme. Perpetual watch-
fulness, anxiety, and work throughout the dairy season, frequently
beyond her physical endurance, has been her destiny—over the
cheese tub, and shelf, the churn, and butter bowl—to say
nothing of her labors in the milking yard, over the wash kettle,
and scrubbing brush. No relaxation whatever is permitted.
Necessity knows no law, nor mercy for those patient, over-worked
solaces of the household. Even hired female labor is impatient
of the task, and shirks it, except at the highest wages, and for a
limited period.

We trust that dairy factories may soon become the rule, and
the household thus relieved of an intolerable drudgery. In fac-
tories, the strength and ingenuity of man is employed almost
solely, and the female assistance required is so mitigated in its

DAIRY FACTORIES, 411

toil, as to be easily and cheerfully accomplished. In the spirit
of drowsy Sancho, who invoked blessings on the man who
invented sleep, we utter unbounded thanks to the benign brain
of him who contrived the cheese and butter factory |

Although the chief cheese dairy districts of our country may
be mainly limited to the soils and localities we have described, as
being the most available for that article, butter is universally
made wherever cows are kept at all; and it is none the less
necessary that proper breeds be obtained, and selections for
butter, as well as for sale mill dairies, be made. Equally so,
should the cow be selected for the breeding and rearing of beef
animals, and of oxen for labor, Every farmer, every owner of
a cow in the land, should take a pride and a pleasure in having
her the best, most useful of her kind. There is no more comely
creature living than a fine, well developed cow or heifer, a steer
or an ox, and the whole majesty of the bovine race stands forth
in a well bred, stately bull, of an established approved breed.
No higher ornament to the farm, the park, the paddock, or the
stall, can be found than in them. Their presence is ever a
pleasure to those who appreciate their value, whether in the
humbler walks of rural life, or enjoying the highest social or
public distinctions.

Having discussed our cattle chiefly from a utilitarian view, it
may not be out of place to touch them in a different, and some-
what zsthetic character, as connected with country life, recrea-
tion, and those periods of quiet leisure, to which men engaged
in pursuits other than agricultural, devote a portion of their time.

The breeding and rearing of cattle is an interesting, a pleasant
occupation, to all having taste in that line, aside from the profit
or convenience connected with it. It is a taste to be cultivated
by all whose inclination leads them to its indulgence. It isa
pure, a simple pursuit, fraught with continuous interest, hope,

412 AMERICAN CATTLE.

and expectation. All over Great Britain, and in portions of the
European Continent, in the extensive ornamental parks of the
nobility, gentry, and great landholders, the choicer breeds of
neat cattle, and sheep, within the last half century, have taken
the place of comparatively worthless deer, (though the latter
may be beautiful objects in landscape effect,) and now add largely
to the ornamental, as well as economical keeping of their grounds.
In many instances, these nobility and gentry have been among
the most spirited and liberal promoters of improvement in the
various breeds of cattle, sheep, and swine,—everything of the
animal kind, in fact, which commends itself to their tastes, and
adds to the value of their agriculture. ' This taste has become
disseminated among the farmers and tenantry of the land, until
it has become a necessity in agricultural progress. The system
of cattle culture has thus changed from the oldtime practice, and
is still moving in a rapidly increasing course of improvement.

It should be soin America. Here, we have broader and cheaper
lands, and of equal, or superior natural fertility. In many of our
States—the Western particularly—are spread numberless farms
in thousands of acres each, held and occupied by energetic, prac-
tical men, whose almost sole occupation is breeding, rearing, and
feeding of cattle. They seem, in that pursuit, ‘to the manor
born.” It is the business, the pleasure of their lives. In com-
pany with their proprietors, we have rode and ranged over
numerous of these grand estates—on broad upland, and wide
river bottom; on the park-like oak openings; stretches of almost
boundless prairie; or what were once heavily wooded lands,
long since cleared by the axe and burning log-heap; and over
all these luxuriant farms, speckled with herds, revelling in the
fullness and fatness of the land, the eye and the heart that would
not expand with the outpouring wealth lying around them, must
indeed be both shortsighted and impoverished.

LOVE OF FINE CATTLE. 413

There is a grand, picturesque beauty of gentle hill, and dale,
and smoothly rolling landscape, in those broad territories; but
enlivened with herds, and flocks, and comfortable dwellings, it
exhibits the very fullness of pastoral grandeur and luxuriance.
So, too, it is fast becoming in farther Western States, younger in
settlement, with an equally active and energetic population.
Their farmers are fast assuming the character of thrift which the
generous soil encourages, and all are either now, or soon to become
the homes of herds almost countless in the aggregate.

It is different in the Middle and Eastern States, which have
been longer settled, and the land divided into smaller farms of
diversified cultivation, more thickly inhabited, with cities and
villages, and their outlying home lots and paddocks—almost
within sight or sound of each other’s church bells. If the west-
ern farmer prefers the bulky Short-horn, or Hereford, to graze
over his broad, rich acres, none the less should the calculating,
industrious tillers of lesser acres, be attached to their Devons,
their Ayrshires, or Alderneys, or the statelier Holsteins, and
Short-horns, which are winning their way among them.

We are happy to say there is a growing taste among the more
intelligent of these farmers, and particularly among men of for-
tune and leisure, for improved breeds of stock. We count many
acquaintances among commercial and business men of all degrees,
who thoroughly understand and appreciate their value, and the
profit of their cultivation. Indeed, no successful business man,
of spirit or taste, who now seeks a country home, whether for a
permanent abode, or a summer stay, thinks his place complete,
without some degrees of indulgence in this luxurious necessity.

It is a pleasure to remark, that many of our improved breeds
and varieties of farm stock have been introduced from abroad
by men distinguished in various positions, professions, and occu-
pations, who have thus employed portions of their wealth, as
well as by those whose pursuits have been strictly agricultural.

414 AMERICAN CATTLE.

Their far-reaching sagacity had discovered the value of the better
breeds of domestic animals, and with ready purses they ventured
on what they believed would be appreciated by the less wealthy
farmer at home, when once assured of their superior qualities.
It is most gratifying to such endeavors, to find their liberality so
well considered by those who, in the result, are to be chiefly
benefited. Such men are public benefactors.

Thus, the improvement of the neat stock of our country, is
attracting the attention of the people at large, and it only
needs the proper knowledge of their good. qualities and treat-
ment, to gain the full advantages of their possession.

It is but sufficient that we impress upon every country dweller,
the benefits, as well as necessity to their best interests, of cul-
tivating and improving their herds for all purposes. No country,
from the high latitudes of the St. Lawrence, to the tropical shores
of the Gulf of Mexico; from the Atlantic, to the Pacific coasts,
embraces such a wealth of soil, and climate, in which to produce
the finest neat cattle in their appropriate varieties; and to neg-
lect so wide an opportunity, is to abuse one of God’s signal Provi-
dences for our support and welfare.

CHAPTER XXXI.

INTRODUCTORY TO MISCELLANEOUS MATTER. PREGNANCY, AND
WHAT FOLLOWS. DISEASES, TREATMENT, AND CURES,

We have touched somewhat on gestation and maternity, in
the chapter concerning the treatment of breeding cows; but
further suggestrons are necessary.

A breeding, and milk cow, in all her bodily conditions, should
be gently and kindly treated.

She should never be driven at a pace beyond a walk.

She should never be jumped over fences or bars, and when
necessary to pass them, they should be let down low for her to
go through, or over easily, and without effort.

She should not be boisterously shouted at in driving; and if,
where a number are together, they at any time become crowded,
ample time should be given to get out of each other’s way with-
out hooking, or hunching.

If they meet with an obstacle in the way, by other animals,
or objects occasioning fear, or fright, let them leisurely survey
and avoid it by their own impulse, rather than be goaded on to
what they may think danger, although such object, or obstacle
may, in itself, be harmless.

Never suffer the cow or the herd to be worried by dogs, either
in driving, or in the field when grazing.

Be gentle with them, always. Pregnant cows are liable to
various casualties from these or any other kind of maltreat-
ments, which may affect either their offspring, or dairy qualities.

416 AMERICAN CATTLE.

After the cow has been served by the bull, mark the date,
and her heat having passed, turn her quietly into the field, or
stable, with the other cows, provided the bull be confined by
himself, as he should be. If not impregnated, her heat will
return in about twenty days. If she so return, repeatedly, and
be in high condition of flesh, her feed should be reduced; let her
be regularly salted, twice a week, (when she was only salted once
a week, or less, before,) whether she be at pasture, or soiled, or
in the winter stable. If a healthy creature, she will not long
remain refractory to conception. If she have a natural, or
chronic inclination to barrenness, and a valuable animal, for
breed, patience must be indulged with her, and the causes of her
difficulty, if possible, ascertained, and if within the power of
remedies, corrected. (Many farriers resort to bleeding: we do
not much believe in it.) Sometimes a cow or heifer may remain
passive for weeks, after her connection with the bull, and still be
unimpregnated, when a sudden return of her heat will be seen,
Such freaks are not always to be accounted for, and a return to
the bull may be successful. Within three or four months, if
she remain quiet, the signs of pregnancy may be ascertained by
any intelligent herdsman. The motions of the foetus may be
felt by passing the hand on the right flank; or by putting the
ear close upon it, the beating of the footal heart may be heard.
The first pregnancy in young heifers may be ascertained by a
gradual growth of the udder, which soon takes place, not to be
much enlarged till a few weeks before parturition.

AS MATERNITY APPROACHES,

Phe udder of the cow, or heifer, should be closely watched, that
it be not inflamed, or caked, with the rapid secretions of milk
that may now flow into it. The progress of this milky flow will
somewhat depend on her condition, the season of the year, and
the succulence of her food. There is less danger of inflamma-

PREGNANCY AND WHAT FOLLOWS, 417

tion from cows which have had calves, than of heifers with their
first yeaning. We have had several instances in both, and for
several days before calving, were obliged to daily draw their
teats of some quarts of milk, as the only way to prevent the
difficulty. This should always be resorted to, when the milk
will flow, before other efforts are made.

Some people have an idea that no milk should be drawn from:
the udder, until the cow is delivered of her calf, as it would be
injurious to both, That is not so. We have repeatedly done it,
much to the relief of the cow, and no injury, that we could dis-
cover, to the calf. It sometimes happens that the udder becomes
swelled, and hard, when no milk can be drawn from it. In such
cases it should be washed, and anointed, to soothe the pain, and
bring down the soreness and swelling. A washing of salt and
water, weak soap suds, or bathing in water alone is good. An
ointment of camphor, mixed with cream, hog’s lard, or fresh
putter, may be used, well rubbed in by hand all over the udder
and teats. These failing, a sack, or woolen cloth—part of an
old blanket or carpet—may be made large enough to enclose the
udder and forward along the belly, and in rear up into the twist,
secured by strapping it over her back. This sack should then
be kept throughly saturated with mildly warm water, which may
quite relieve her difficulty—-when the washes and ointments fail.

The period which has passed since receiving the bull, is not a
sure test of the time she may bring forth, as it may be some-
what earlier or later than the average of two hundred and
eighty-four days, which has been noted as the common duration
of pregnancy. Therefore a close observation is necessary. A
few days immediately preceding parturition, if all is right with
her, the udder grows rapidly with its secretions of milk, the
belly drops and becomes narrower; forty-eight to twenty-four
hours previous to the birth, the ‘calving bones” fall, (every
cow keeper knows what this means,) and the uneasiness of the

18*

418 AMERICAN CATTLE.

cow indicates that parturition may be expected at any moment.
As before directed, she should be within immediate reach by
night, or day, and if a valuable animal, a night’s watching of
her keeper may be well repaid in the result. The natural labor
of the cow, and the assistance which she may require, if any,
will be noticed in subsequent pages, under their appropriate
heads.

When the calf is delivered, let the dam lick it as thoroughly
as she chooses, as is natural to her. It dries the calf of its
slimy coating, and it is soon able to rise and find the teat, which
is its first impulse. If the placenta, or after-birth be immedi-
ately voided, it should be removed at once, and buried, either in
the manure heap, or under ground.

When the cow, or heifer, as may be, has safely calved, and
is not quite gentle, she should be confined in her stall, the calf
suckled, (and assisted to do so if necessary,) and the udder
thoroughly drawn to emptiness. She should be given a pail
full (or even more, if she be a large animal,) of blood-warm
mash, composed of bran, or grain meal diluted in water to a
drinking consistency—for she has gone through an exhaust-
ing process—which will tend much to revive and strengthen
her. This may be once or twice repeated, for a day or two, if
she lags in her immediate recovery. If she does well, her usual
feed may then be given, and she can take her place with other
cows, in the regular dairy, or for such purpose as is required.
OF the future care of the calf, we have already spoken.

If, after some hours, a part of the placenta be still retained in
the womb, or vulva, a laxative drink of boiled flax-seed, or meal
gruel, or a dose of salts, may be given her, which is usually
effective; but no forced, or violent effort, should be made to
expel it, as it is sometimes held by an internal attachment that
may not be forcibly sundered without injury to the maternal
organs. <A slight weight of one or two pounds—a little sand

PREGNANCY AND WHAT FOLLOWS. 419

bag—may be tied to it, just above the gambril joint, to gradu-
ally draw upon, and thus loosen its hold, and expel the noisome
incumbrance. It is seldom, however, when the cow is in good
condition, that nature itself fails to remove the placenta.

It sometimes occurs that the udder of the cow at parturition
becomes caked, swelled, and inflamed, or the teats be sore, or
chapped, and not caused by an over secretion of milk. In such
cases, the applications before mentioned may be applied, which,
frequently repeated, together with the sucking of the calf, will
be effective. But no neglect of the kind should be suffered to
prevent bringing the udder into its proper condition, as soon as
may be. Such cases neglected, or carelessly treated, may either
spoil the cow outright, or cause a portion of the udder and teats
to be lost, and thus her value materially lessened. In fact, the
most assiduous attention of the keeper should be given, in carry-
ing the cow safely through this critical period, and bringing her
to the best condition of profit and usefulness.

MARKS INDICATING THE AGES OF CATTLE.

The horns—when cattle have horns—are commonly examined
by most people, to judge of their ages. When not exceeding
seven or eight years, these may give a tolerable indication of the
time they have lived, by the number of rings at the root of the
hors. With steers, at three years old, and heifers not breeding
until that age, the first ring appears. Heifers which breed at
two years, commonly show the ring during that season, after
breeding; so beyond that age, the latter, judged by that mark
alone, show a year older than they actually are. An additional
ring grows out every succeeding year. Thus, the animal shows
one ring at three years, two rings at four, and so on; but after
several rings are developed, as at eight, nine, or ten years, they
become more or less indistinct, running into each other, and no
accurate test, by this measure, is left. The rings on the short,

420 AMERICAN CATTLE.

‘stubbed, and rough horns of bulls, seldom show with any accu-
racy at all. Aside from the uncertainty relating to the rings in
old animals, they are easily rasped, or scraped off by designing
men—a thing very often done with a view to falsify their true
ages—so that no positive test of age may be looked after in that
feature. ;
THE TEETH MARKS,

However, are a sure indication of age up to seven, eight, or even
ten years. We find this whole subject of the teeth so well dis-
cussed in Youatt, that we offer no apology for giving his gene-
rally correct authority entire:

“The mouth of the new-born
calf presents an uncertain ap-
yA) pearance, depending on the
; ff mother having exceeded, or fal-

7? len short of the average period
of utero-gestation. Sometimes
li G_& there will be no vestige of
Second week. teeth, but generally, either two
central incisors will be protruding through the gums, or they will
have arisen and attained considerable bulk.

“At the expiration of the third week the animal will have

= six temporary incisors or
front teeth.

“At a month, the full
number of incisors will
have appeared. These
are the tetporary or milk
aa \ teeth. The enamel will be

Third week. ‘ seen covering the whole
of the crown of the tooth, but not entering into its composition
as in the horse, and it will be observed that the edge is exceed-
ingly sharp. The only indication of increasing age, will be the

THE TEETH MARKS. 421

wearing down of these sharp edges, and the appearance of the
bony substance of the tooth beneath. The two corner teeth
will be scarcely up before the center teeth will be a little worn.
At two months, the edge of the four central teeth will be
evidently worn; yet as the wearing is not across the top of the
tooth, but a little out of the line of its inner surface, the edge
will remain nearly or quite as sharp as before. At three months
the six central teeth, and at four months the whole set will be
worn, and the central ones most of all; but after the second or
third month, the edge of the tooth will begin to wear down, and
there will be more of a flat surface, with a broad line in the
center.

“About this time a new change will begin, but very slowly,
to be seen. The central teeth will not only be worn down on
their edges, but the whole of the tooth will appear diminished, a
kind of absorption will have commenced. There will be a little,
but ineressing space between them. The face of the tooth will

SIO RS likewise be altered, the
inner edge will be worn
down more than the outer,
and the mark will change
from the appearance of a
broad line to a triangular
shape. The commence-

Eight months, Eleven months. ment of this alteration of
form, and diminution of size, may be traced to about the fourth
month, and our cut gives a representation of the two central
incisors at eight months. The central teeth are now not above
half the size of the next pair, and they are evidently lessened.

“At eleven months, the process of dimunition will have
extended to the four central teeth, in the manner represented
in the cut. The vacuities between them, will now be evident
enough.

422 AMERICAN CATTLE.

“The first cut gives the mouth of a young steer fifteen

“The second cut pre-
sents us with the curious
and diminutive appearance
of all the incisors in a bul-
lock eighteen months old.
It would appear difficult
for him to obtain sufficient
Fifteen months. Eighteen months. food to support himeelf
in good condition. It is somewhat so, and it may be in a
great measure owing to these changes in the teeth, and the
difficulty of grazing, that young beasts are subject to so many
disorders from seven or eight months and upwards, and are so
often out of condition. They contrive, however, to make up for
this temporary disadvantage by diligence in feeding; and, to
allude for a moment to another animal, we have known many,
not only a broken-mouthed, but a toothless ewe thrive as well
as any of the flock, for she was grazing all the day, and rumi-
nating all night.

“At this time, eighteen months old, the corner teeth will not
be more than half their natural size; the center ones will be yet
more diminished; and, as the cut very faithfully represents, the
vacuities between them will be almost equal to the width of the
teeth. The faces of the teeth also, such faces as remain, will be
lengthened; the triangular mark will diminish, and principally in
the central teeth; while another, more or less deeply shaded, will
begin to appear around the original mark.

“ All this while, the second set of teeth, the permanent ones,
have been growing in their sockets, approaching towards the
gums; but not as is said to be generally the case with other
animals, and with the human being in particular, pressing upon
the roots of the milk teeth, and causing them to be absorbed,

THE @EETH MARKS. 423

until, at length, losing all hold in the socket, they fall out. The
process of absorption commences here in the whole milk-tooth,
and as much in the crown or body of it as at its root.

“The process of general diminution seems now for awhile
retarded; it is confined to the central teeth, and they gradually
waste away until they are no larger in the body than crow-quills.
About the expiration of the second year, or a little before, the
milk teeth are pushed out, or give way, and the two central per-
manent teeth appear.

“This cut gives the mouth of a two year old beast; the two
permanent central incisors
are coming up, and the
) other six milk teeth re-
main. The bone in front
of the lower jaw is taken
away, in order that the
alveuli, or cells for the
teeth, may be exposed.

Two years. Three years. The second pair of incisors
have almost attained their proper size, but have not assumed
their proper form. The third pair are getting ready, but the
jaw is not yet sufficiently widened for the development of the
fourth pair.

“The process of absorption will still be suspended, with regard
to the two outside pairs of milk teeth, but will be rapid with
regard to the second pair, and a little before the commencement
of the third year they will disappear. The second represents the
three year old beast, with four permanent incisors, and four milk
teeth.

“Now the remaining milk teeth will diminish very fast, but
they show no disposition to give way, and at four years old
there will be six permanent incisors, and often apparently no
milk teeth, but if the mouth is examined, the tooth that should

424 AMERICAN CATMPLE.

have disappeared, and-the tooth that is to remain until the next
year, are huddled together and concealed behind the new per-
manent tooth. They are often a source of annoyance to the
animal; and the tooth whose turn it was to go must be drawn.
The four year old mouth
then, as represented in this
cut, should contain six per-
manent incisors and two
milk teeth.

““At the commencement
of the fifth year, the eight

Four years, Five years. permanent incisors will be
up; but the corner ones will be small. ‘his cut gives a five
year old mouth, or perhaps one a month or two after five years;
so that the beast cannot be said to be full-mouthed, 7.e., all the
incisors fully up, until it is six years old. It will be seen, how-
ever, in this mouth of five years, that the two central pairs are
beginning to be worn down at the edges, and that in a flat
direction, or somewhat inclined towards the inside.

“At six years old, the teeth are fully grown, but this mark
has extended over the whole set, and all the teeth are a little
flattened at the top; while on the two center ones there begins
to be a distinct darker line in the middle, bounded by a line of
harder bone.*

“From this time the age can only be guessed at, and not
decidedly affirmed; and a great deal will depend upon the man-
ner in which the animal is fed. The beast that is most out, and

‘““* We are perfectly aware against what authority we are contending, when we
thus compute the age of cattle by the appearance of the teeth. The pleasing author
of the ‘Illustrations of Natural History,’ gives the beast a full mouth at three years
old, and so does Buffon, and the editor of the Encyclopedia Metropolitana. Mr.
Parkinson says that the mouth is full at four, although he acknowledges that the
teeth are not perfectly up until the animal is six years old. We have no hesitation,
however, in appealing to the experience of the breeders of cattle, for the general
accuracy of our account.”’

THE DEETH MARKS. 425

that is compelled most to use his incisor teeth, will have them
worn farthest down. Perhaps, as a general rule, but admitting
of may an i exception, it may be said that at seven years old,
3 iG this line is becoming broadest and more irregu-
lar in all of the teeth; and that a second and
broader, and more circular mark, appears
within the center of the former one, and
more distinct in the central or two central
pairs—and which at eight years, has spread
Six years. over the six central incisors.

“A year afterwards, however, a change takes place which
cannot be mistaken. The process of absorption has again com-
menced, and precisely where it did when the animal was four
months old, viz., in the central incisors; but it is slow in its
progress, and it is never carried to the extent to which we
observed it in the milk teeth, It is, however, sufficiently plain,
and the two central teeth are evidently smaller than their neigh-
bors. A considerable change has also taken place on the surface
of the teeth; the two dark marks are rubbed into one in all but
the corner teeth.

“At ten, the four central incisors are diminished in size, and

§ the mark is becoming smaller and fainter.”
™ The cut represents the mouth at this age.
A “At eleven, the six central ones are
7 smaller; and at twelve, all of them are very
considerably diminished; but not, as we have
already observed, to the same extent as in
Ht | the young beast. The mark is now also faint,
Ten years. or nearly obliterated, except in the corner
teeth, and the inside edge is worn down to the gum.

“The beast is now getting old; the teeth continue to diminish,
and it is not often that the animal, after fourteen or sixteen years
old, is able to maintain his full condition. He must then be taken

426 AMERICAN carte.
=

up and partly fed in the house; yet there are manv instances in
which favorite bulls have been kept until they were more than
twenty years old; and we know a cow of the same age who
pastures with the rest of the dairy, and gives a fair quantity of
milk.

“‘Some writers have asserted, that a good cow will usually
continue good until that age; but the dairyman would discover
his error, both in the quantity and quality of his milk, if he
received it as a general rule, that a good cow will continue to
breed and give milk until twenty years old. Mr. Watkinson,
however, had a cow that for seventeen years gave him from ten
to twenty quarts of milk every day; was in moderate condition
when taken up; six months in fattening; and, being then twenty
years old, was sold for more than £18 ($90). Mr. John Holt,
of Walton, in Lancashire, had a healthy cow-calf presented to-
him, whose dam was in her thirty-second year, and could not be
said to have been properly out of milk for the preceding fifteen
years.

“This method, then, of judging of the age of cattle by the
teeth, is more satisfactory than by the horns, and little of the
imposition can be practiced to which the buyer is sometimes
exposed, whether the animal is young or old. It is true, that
from six to nine we can only guess at the age; but we can form
a shrewd guess, and can scarcely be out more than a few months.

“With regard to the horns, we are subject to imposition at all
times; we are obliged to ask questions as to the first calf; and,
when the animal gets old, the supposed rings often present a
mass of confusion, of which the best judges can make nothing.

“The grinders will rarely be examined to ascertain the age of
a beast. They are too difficult to be got at; and the same
dependence cannot be placed upon them. The calf is generally
born with two molar teeth, and sometimes with three in each
Jaw, above and below. The fourth appears about the expira-

7

' -
THE TEETH MARKS. 427

‘tion of the eighth month, and the fifth at the end of the year,
about which time the first molar is shed. The second is dis-
placed at the end of the second year, and so with the rest, at
intervals of a year; but the sixth molar, which is from the
beginning a permanent tooth, does not appear until the sixth
year.”

DISEASES, TREATMENT, AND CURES.

Having passed through the various topics of breed, and man-
agement, we cannot well conclude our work without treating
somewhat of diseases, and their remedies. Cattle Farriery is a
profession of itself, and when diseases take a distinct and malig-
nant type, few men, except experts in ascertaining their character
and applying their remedies, should undertake their treatment,
wherever it be possible to command their services. In America
we have few professed cattle farriers—almost every farmer
being, more or less, his own physician in that line, so far as local
diseases, and the popular remedies for them, are concerned, or
usually sought.

As to these remedies, but little is sccentifically understood
among the mass of our farmers. Father teaches what he knows
to son, or neighbor imparts his knowledge to neighbor, and so
the thing goes, partly by observation, some by tradition, and a
good deal by guess work. We need schools of cattle farriery,
where the subject of anatomy, and diseases, are taught scientifi-
cally, ag surgery and medicine are, when applied to the human
system. Yet, under proper treatment when in health, our neat
stock are liable to so few diseases that a profession of the kind,
we fear, would prove but a scanty occupation.

We have consulted several medical works on cattle diseases,
and, like those works on human disorders, they differ much; in
many things they are contradictory, and perhaps, in due justice
to the subject, we should dismiss it by a reference to such authori-
ties as Youatt, Dadd, and others, who have written and pub-

423 AMERICAN CATTLE.

lished treatises, and are acknowledged as competent authorities, ©
Such a course, however, would hardly discharge the duty
expected of a work of the character we have assumed, and we
shall, in consequence, treat somewhat of disorders and diseases
as they are most likely to occur in the farmer’s own herds, insu-
lated as he usually is from the rounds of professional practice.

We may safely assert, that in a large portion of the country,
our neat stock are far less prone to diseases, plagues, and malig-
nant disorders, than the cattle of any part of Europe; although
our climates, from north to south, are subject to greater extremi-
ties of heat and cold, than the European continent. Yet, we do
have diseases of many characters and tendencies, sometimes diffi-
cult to understand, but most of them have proved manageable
with proper forethought and fair treatment. On the whole, our
American cattle, may, in general, be called healthy, and liable to
comparatively few diseases.

It is an old and true adage, that ‘‘an ounce of prevention is
better than a pound of cure.” So then, he who properly cares
for his stock from their buth onward, will be visited with few
disorders in his herd, and these, with due precaution, and timely
looking after, in most cases, may be safely controlled. Good
shelter, proper food, pure water, and timely care, will, in most
instances, keep herds in good health—extraordinaries excepted.
We have known farmers, with large herds, who scarce ever had
a diseased animal. We have known others equally well situa-
ted, so far as the opportunity of keeping and caring for them were
concerned, who were always afflicted with sickly cattle. They
died, annually, with murrain, or some other malady, solely arising
from poverty, exposure, bad food, or neglect; and the wonder of
this latter class continually was—‘ what ailed their cattle?” If
they will read, and ponder over our previous pages, and act on the
suggestions they contain, they will soon find a reform in the con-
duct of their herds; but if they still go on in their old negligent

DISEASES AND TREATMENT. 429

ways, they must suffer; and on their own Heads must fall the
penalty.

The habits of all domestic animals, are exceedingly simple.
Their natural tastes are so; their necessary food is so; and their
anatomical and internal organs are such as to dispose of their
food, and drink, to the due nourishment of their systems, without
much, if any artificial help. So, then, that their food be regular,
and sufficient, nature may safely be left to its own course, in the
great majority of cases, with a safe result. No farmer should
ever bring a creature on to his place having a contagious disease,
or permit one to remain there, either in the company, or within
the sympathies of other cattle. We once bought a fine blooded
cow, diseased with a sort of scrofula, or consumption—some
might call it an incipient murrain—and we lost, not only her,
but at least half a dozen other cows and heifers, by the conta-
gion, before we got rid of it. That experiment taught us a les-
sou. We never since, bought a diseased animal, if we knew it.
Better knock the thing in the head at once, than to expose the
other stock on the farm to contagion of any sort. Accidents
have sometimes occurred, as under almost all circumstances they
will occur, and not always to be provided against; and so will,
sometime, diseases, as milk fever, and other ailments, incident to
their condition, which must be promptly looked after; but with
due precaution, they seldom occur, under proper management of
the herd. We do not say that all such diseases or ailments can
be cured, for with the best and ablest treatment, they sometimes
prove fatal; yet, with due care they may, in a majority of cases,
be relieved.

We may be excused for one remark. There exists, in almost
every neighborhood where cattle abound, some quack, or pre-
tender, in cattle disorders—ignorant in almost every thing else,
yet professing to be great in that department. He assumes a sort
of intuitive knowledge in those matters, and looks profoundly
wise on every case submitted to his inspection, and affects great

430 AMERICAN CATTLE.

secrecy in the material of his remedies, which he is loth to impart
to others. He may castrate a calf, a sheep, or a pig, with some
cleverness, perhaps, and possibly help a cow to calve in a tough
case, when sheer muscular strength is mainly required, and give
her a simple drink, if needed; but as to anything like scientific
skill or knowledge, he is as ignorant as a medicine man of the
Cheyenne Indians. Such practitioners are frequently resorted to
in plain cases, and sometimes with tolerable success; but in cases
of inflammatory, or acute disorders, they are to be avoided.
They know nothing of them, and should never be employed. A
sensible, observing herdsman, who studies symptoms and effects,
can far better be trusted with their treatment, and possible cure,
when a competent farrier is not within reach. But aside from
diseases, there are some

HABITS AND TRICKS OF CATTLE

That need looking after, as well as to be discussed; and before
we touch the former, it may be well to notice a few of them.

KICKING COWS.

It is sometimes the case that cows, from some cause or other,
acquire a habit of kicking. Some would seem to be zatural
kickers, from their propensity to do so from their first coming in.
If such be the fact, and they persist in it, the better way is, if
they are not extraordinary good ones, to turn them off for fat-
tening into beef. But if valuable for the dairy, they can be
easily managed. Our own process has been to take the iron for-
ceps, used for holding cattle by the nostrils, and tying them by a
rope or strap to a beam overhead, and drawing up their noses at
an elevation, and there securing them, while they are milked.
If that is not effective, a leather strap, with a loop just back of
the buckle end, through which is put the other end, is the best
instrument for the purpose. Put this around one leg just above
the hock joint, run the smaller end through the loop, that it may
uot slip down; then put it around the other leg, and pass it back

TRICKS OF CATTLE. 431

through the buckle so as to confine her legs close together. So
secured, she cannot well kick, as the strap holds them fast one
to the other, and the cow is easily milked. Or, lacking a strap,
a rope passed around one leg and crossed, then lashed around the
other, and brought back with a turn or two around the cross
between the legs, and tied, will answer the purpose. She soon
becomes accustomed to it, and will readily submit to the opera-
tion. We have so used valuable cows for years, with little
trouble, preferring so to do rather than lose their services. Scold-
ing, fretting, loud threatening, thumping, and flagellations, are
of little use. The cow may have a hot temper, as well as her
milker, and resist all such sorts of discipline. Zhe law of kind-
ness is usually much more effective.

A KICKING OX

Is troublesome, either in the stable or when at work. Yet we
have known some of the best workers which had acquired a
most inveterate habit of the kind, and frecly exercised it on even
the slightest occasions. In nineteen cases out of twenty, the
habit was acquired by improper treatment of him by his keeper.
When steers are kindly treated at breaking, and in their subse-
quent work, there is little danger of their contracting such a vice
at all. Kind and gentle treatment, with a steady driver, is the
best remedy. The owner must exercise his own judgment
whether to retain, or discard him.

BREACHY ANIMALS,

This habit is acquired in most cases through the carelessness
or negligence of the person owning them. We have known
some cattle that seemed to have almost a natural propensity that
way, but in seldom instances. We have seen even calves that
would jump with almost the celerity of a deer, but in most cases,
low, and insecure fences first led them to it. As they grew up,
they learned to throw fences with their horns; but such enclosures
were generally poor and insufficient. We have known others

432 AMERICAN CATTLE.

that would ingeniously unhook a gate, or open a door, even when
properly latched, or otherwise fastened; but such have been rare,
The only sure remedy for such disturbances 1s fattening and
slaughter. It is the best use they can be pnt to, unless of great
value for breeding, or labor, and if so retained, secure confine-
ment is the best remedy. We dislike to see a creature going
about in the pasture with a board hung over its face, or with a
poke on, or hobbled. They are thus apt to be set upon by other
animals, as they are taken unawares without the means of defence,
or escape, and thus frequently injured. Besides, their example
is bad. ‘Evil communications corrupt good manners,” among
cattle as among men. Better to have them out of the way at
once, as their examples may be contagious.

COWS SUCKING THEMSELVES.

This is another bad trick. We dislike to see a cow going
about the pastures with a frame-work around her neck. Better
serve her the same as the breachy one, and rid the herd of her
presence. We never had a creature of the kind, and if we had,
would not take the pains to make the complicated machinery for
its protection, unless she were of very choice blood, whose pres-
ervation was worth any amount of pains to keep her under
proper control.

HOOKING—QUARRELING.

Animals may be prevented from much mischief by putting
balls of either wood, pewter, or brass (the latter are best,) on
the ends of their horns. They may be either riveted on, or
screwed firmly. The manner of doing it is too simple to need
direction.

There may be other tricks and vices of a trivial nature, to
which cattle may become addicted, but from a long experience
and observation in that line, we believe that under proper treat-

ment, these tricks and vices will be few ; at least we have seldom
been troubled with them.

CHAPTER XXXII.
DISEASES PROPER.

Ow this subject we borrow our authority chiefly, and shall
pass on to those most common to our herds, as they occur on
the farms, or among individual animals kept by householders for
their own domestic uses.

We have consulted several different authorities, both European
and American. In causes, and symptoms, they generally agree,
but in their cures they frequently differ, sometimes radically ;
and in the latter, both Allopathic, and Homeopathic remedies
are prescribed. Hither, or both may be correct, or deficient.
We do not pronounce an opinion either way, for we are not a
farrier. We leave the adoption of either class of remedies, to
the judgment of him who owns and cares for his stéck.

The whole subject of cattle distases cannot be discussed short
of a thorough treatise, which would occupy a number of pages
far beyond what has already been written in this volume, and
which, if attempted, would swell it to inordinate dimensions,
To him who wishes to examine the subject to a great extent,
we can do no better than refer him to the elaborate pages of
Youatt, already mentioned, as perhaps the most competent and
complete English authority; or to ‘Allen’s Diseases of Domes-
tic Animals,” or ‘“‘Dadd’s American Cattle Doctor,” more com-
pendious, and perhaps equally good American authorities. We
do not propose to quote much from either of them.

We have in our hands a little English work, entitled “The
Modern Farrier,” by G. Lowson; printed in London in the year

19

434 AMERICAN CATTLE.

1850, from which our own medical treatment of cattle has been
practiced for the last fifteen years, with success. It is, in the
main, simple, sensible, and unpretending; and as such, we are
content to lay it before our readers, so far as its observations
extend.

Preliminary to the extracts from Mr. Lowson’s work, we give
a short paper prepared for us by an experienced farmer, of close
observation, on Water Remedies; and if he appears somewhat
enthusiastic in his modes of treatment, the reason may be found
in the fact that in his farm practice of some fifteen years past,
with a considerable stock of cattle on hand, he has never lost a
single one by diseases of any kind, and in all cases which have
occurred with him, he has applied his water remedy with com-
plete success.

WATER TREATMENT FOR DISEASES OF CATTLE.

“As bleeding, blistering, and all violent remedies for the
human subject goes gradually out of date, so the milder treat-
ment, and greater trust in nature, ought to be applied even to
our animals. But still, all the treatises yet extant, for the
guidance of the. herdsman, after describing the disease, turn only
to the medical vocabulary for relief; and the poor animal must be
bled, purged, cauterized and irritated, instead of being soothed,
quieted, assisted.

“In garget, or swollen udder, for instance, bleeding, or a pur-
gative is first recommended. Let us examine the case. The
udder has become inflamed, probably, the teats swollen, the milk
coagulated, with more or less fever. Now, tho prescription
says, ‘bleed, purge with epsom salts, ginger, nitrate of potassa,
molasses,’ &c. The operation of this purgative is, to irritate the
stomach, alimentary canal and intestines, and by sympathy other
parts of the system, of necessity increasing, at first, the fever
and irritation, which it is intended to allay. All purgative medi-

WATER TREATMENT. 435

cies operate by irritation, and not asa solvent. It is a direct
attack upon the vital functions, which, in self-defence, pour upon
it a watery secretion from the mucus membrane of the stomach
and bowels, to dilute it and render it less harmful, while it is
conducted along the alimentary canal by peristaltic motion, and
expelled from the bowels—called a cathartic, because nature
kicks it out ag an intruder, an enemy. Yet this is called science!

“But,” says the conservative, ‘if this is at antipodes with
nature, what shall we do to harmonize with and assist nature to
recover her balance?’ Let us see:

“The greater part of the animal body is composed of water.
Three-fourths of the mass of the blood, and nine-tenths of the
fluid secretions, are water. All nutrient matters are conveyed
in water to the blood, and through it to all parts of the system.
Water is the only solvent for the alimentary and excrementitious
matter, and through which the waste, or effete matters, are
expelled by the excretory organs. Water can circulate through
all the tissues of the body, without producing irritation or injury.
In short, water is in perfect accord with the whole animal sys-
tem.

“Fever and inflammation are caused by some obstruction in
the circulation of the system, sometimes by a sudden cold, which
closes the pores of the skin and prevents the proper excretions.
In high fever, or inflammation, it has been said ‘the blood is on
fire; extinguish the flame, and the patient will be well.’

“What more is there necessary than to cool off the part, to
relieve the system of this unnatural heat? Water is the most
universal cooling agent in nature, is always at hand, and easily
applied. Every thing in nature seeks an equilibrium. Apply
cold to the surface of the skin, and the hot blood rushes there to
resist it, and to equalize the heat. The tendency to congestion
of the internal organs in fevers, is relieved by an application of
cold to the surface. Water not only cools the skin, but opens

436 AMERICAN CATTLE.

the pores and promotes its excretions. And when we reflect
upon the large amount of matter that passes off through the
pores of the skin, we see the importance of keeping it in a clean
healthy state.

GARGET.

“In the case of garget, the swollen udder only requires to be
cooled and cleansed, and kept cool for a short time, to be restored
to its originally healthy condition. Water furnishes just the
means for this purpose. Without exciting and irritating the
whole system of the cow, which is already too much excited,
water will quiet and soothe the inflammation, cool and soften
the hot dry skin of the udder, and soon give ease and comfort to
the cow. But how shall the water be applied to accomplish this?

“Washing and sponging the bag with water will not answer the
purpose, unless most unremittingly applied, which would require
a more faithful attendant than is generally found. But if you
take an oil cloth or India rubber cloth bag, made to fit the cow’s
udder, or nearly so, coming up to the body, flaring at the top,
held up by a strap over the back, then filled with soft water of
moderate temperature, say 65°, you have an apparatus that will
require very little attention. This can be applied by anybody,
and with much less trouble than a purgative can be given.

‘This mild water will absorb gradually the heat from the udder,
and not cause any shock to the system, or much determination
of blood to the part. Very cold water should not be used unless
there is much inflammation in the udder, as it will cause a great
determination to the part affected. The water must be changed
as often as it gets warm.

“And as there is generally more or less disturbance of the
whole system, and an inclination to constipation, give the cow
an injection of about three pints of soft blood warm water, sim-
ple water, no medication in it. This will produce a movement
of the bowels, without any irritation, as the water liquifies or

WATER TREATMENT. 437

dissolves the hard feces, and cools off the intestines and bowels.
If the first injection does not operate in an hour or two, it proves
there is much internal heat, that the water has been absorbed,
and another should be given; and if the first does operate, usu-
ally a second should be given. These injections are perfectly
harmless, and can, certainly, be given as easily as medicated ones;
they may always take the place of the purgative, and will answer
a much better purpose. When the application is completed, let
the udder be slightly chafed with a dry cloth, and rubbed with
a little lard. We have several times made this application, and
always with most gratifying success; seldom requiring more than
a few hours.
PUERPERAL OR MILK FEVER.

“Tt mav be thought that this disease offers insuperable obsta-
cles to the use of water; that as the cow, in many cases, cannot
stand, the remedy cannot be applied. We admit, that this dis-
ease, as heretofore treated, has been alarming and difficult to the
herdsman; that as it sometimes comes on so suddenly, runs its
course so rapidly, and is drugged so lustily, if not wisely, that
it leaves his mind in confusion and uncertainty.

“But there is no real difficulty in using water in this case. The
true method is to treat cows, before and at calving, so that this
crisis in the disease will not occur. (See remarks in “As Mater-
nity Approaches,” pages 416, 417, &.—L. B. A.) All stimu-
lating food should be avoided, and the animal kept where she may
have uniform warmth and air. And as, in most cases, the udder is
swollen and hot, make the application recommended for garget;
give copious injections of blood warm water, which will relieve the
bowels and intestines; then take matting, or old carpeting, wide
enough to reach from udder to foreleg, and long enough to reach
around her, put it under her and bring it together over the hack,
then pour slightly cool water between the blanket and her side,
thus wetting her over the principal seat of fever or inflamma-

438 AMERICAN CATTLE.

tion, producing a fomentation and gradual cooling ot the whole
surface, modifying her fever, and generally producing relief at
once. It is well to wet and rub, gently, her back, hips and
flanks. As often as this blanket begins to dry, water should be
poured in as before, until the fever passes away, when the
blanket may be taken off and the cow gently chafed with a dry
cloth till the hair is dry. Moderately cool water should be given
her to drink, but no effort made to stimulate her appetite, which
will return when nature calls for food. Let it ever be remem-
bered, that this treatment, and all treatment of sick animals,
should be performed in the gentlest manner. Let roughness and
cruelty be monopolized by the butcher, and never used by the
herdsman. If this fever should occur in cold weather, a dry
blanket may be put over the wet one, to keep the heat from
passing off too rapidly, but if the fever should be high, there
will be no danger of this.

“Since writing the foregoing, Mr. George A. Moore, of Buf-
falo, stated to us, in confirmation of our treatment for milk
fever, that finding a cow in the worst stages of this fever, and
quite unable to stand, he directed her to be frequently and
thoroughly washed, and covered with a blanket to keep the evap-
oration from being too rapid, and that ‘it worked to a charm,’ as
he phrased it, the cow soon recovering her usual strength and
milk. :

“The reader will readily see how this treatment may be
applied to other fevers and inflammations. In what is called
common, or simple fever, the same application should be made.
In inflammation of the lungs, a similar application may be made
to the chest, and in all cases of fevers and inflammation, injec-
tions should be freely used; they answer in all cases much bet-
ter than the drug purgative. In diarrhea, the injection is valu-
able, where a change of food is not sufficient to correct it, as it

WATER TREATMENT. 439

cools off the bowels and intestines, allays irritation, and enables
nature to resume her proper functions.

WOUNDS, BRUISES, SPRAINS, ETC.

“The best surgeons now regard water as an important auxil-
iary in treating wounds. Lavements, pourings, wet compresses,
&c., are used for the human subject; and water answers equally
well for animals. Simple cut wounds, when cleansed and dressed
with water, usually heal without suppuration, especially, if the
blood be in a healthy state. There being a tendency in all
wounds to fever and inflammation, water dressings, in the form
of wet bandages, keep down the unnatural heat, and allow nature
to go on with the healing process. The lips of the wound may,
generally, be held together with adhesive straps, and the water
application put over. The most dangerous wounds, near some
vital part, are frequently healed with the aid of water to keep
down the inflammation. We remember a fine mare that stepped
on a hoe, the handle of which had been split, leaving a sharp
end, and throwing the handle up under her belly, caused a deep,
ugly wound, and so lacerating the bowels, that, being in August,
it was thought almost useless to attempt saving her. But-by
dressing the wound constantly with water, the flies were kept
out, inflammation prevented, and the wound healed in two
months, leaving the animal as valuable as before. Not long ago
we had a mare that accidentally struck a nail deep into her foot,
and being idle in the stable at the time, it was not discovered till
the foot became much swollen; and when the blacksmith took
off the shoe, the foot was in such an inflamed condition, that he
thought nothing could prevent gangrene and the loss of her foot.
But a shallow tub was put into her stall, filled with water, and
the foot placed in it. So much did this relieve the pain, that
when the water was changed, the animai would, voluntarily, place
her foot in it. The inflammation was soon reduced, and the foot

became sound.

440 AMERICAN CATTLE.

“ Bruises and sprains are most aptly treated with water, as they
are liable to be followed by protracted inflammation. The part
should be immersed in, or poured with cold water, and then kept
bandaged with water, often changed, till the inflammatory action
is passed.

‘We did not intend to do more than to point out the simple
principles in the use of water, and its application to a few impor-
tant diseases of cattle, leaving the practitioner to enlarge upon
it. We hope the day is not far distant, when this more rational
practice will supersede the use of drugs; and as it has, to a large
extent, already done so for man, we hope that ‘a merciful man,
will be merciful to his beast.’ ”

.

We now commence the extracts from Mr. Lowson’s treatise,
and, in prefacing it, will only remark, that in view of the ‘water
treatment” just concluded, a modification, to some extent, of the
medicinal preparations given by him may be safely recommended,
when treatment of the several disorders mentioned becomes
necessary. In this modification we particularly name ‘“bleed-
ing,” which he so often recommends. In human medical prac-
tice of years ago, that was, in the great majority of cases, one
of the first things done. Now, bleeding is rare; and with better
effect on the disorders so once treated. So with the general use
of tartar emetic, and calomel.

As in the human system of treatment, may the lower orders of
animal creation be managed. We now introduce Mr. Lowson:

There are many uneducated farmers who delight in medical
receipts, that are mystified and incomprehensible, and the more

absurd they appear, the higher opinion they entertain of their
efficacious effects.

Mr. John Lawrence, in lis able treatise on Cattle Medicine,
inakes the following sensible remarks: ‘It should be considered
that animals living in a state of nature, regulated by the reason

DISEASES AND REMEDIES. 441

and experience of man, would be almost wholly exempt from
disease; that their appetites, unlike our own, may be held under
a constant control: that their diseases result purely from the
negligence or erroneous treatment of their owners. They are
either too much exposed to the rigors and changes of the
weather, or they are gorged with food, denied a sufficient quan-
tity, or supplied with such as is unwholesome. Here we learn
the chief causes of their maladies. Learn to prevent them,
instead of undertaking the tedious, unsuitable, and hopeless
task, of learning to cure them. Of all things, let the pro-
prietors of cattle renounce forever, the insane folly of offering
premiums for encurable diseases, and the hope of providing medi-
cines which, by a sort of miraculous operation, will enable men
to continue in the habit of exposing their animals to the constant
risk of such diseases, I have no infallible receipts to offer; on
the contrary, I wish to impress my readers strongly with the
idea, that all infallible receipts are infallible nonsense.”

In addition to these excellent observations, Mr. J. White
states: ‘‘ Almost all diseases of cattle, arise either from exposure
to wet and cold weather, from their food being of a bad quality,
or deficient in quantity, or from being changed too suddenly from
poor, unwholesome keep, to rich pasture. It is necessary to
observe also, that the animal is more liable to be injured by
exposure to wet and cold, when previously enfeebled by bad
keep, old age, or any other cause, and particularly when brought
from a milder and more sheltered situation. I have scarcely met
with a disease that is not attributed, by those who have the
care of cattle, to a chill; and under this impression, the most
stimulating medicines are usually employed; among which we
generally find grains of paradise, ginger, long pepper, and mus-
tard, in large doses. It unfortunately happens that the disorders
arising from a chill, are often of an inflammatory nature, and
require a very different treatment. It must be granted, how-
ever, that cattle more frequently require stimulating medicines
than horses; and that bleeding is not so often required, nor can
it be carried to such an extent in the former as in horses; par-
ticularly in milk cows. Many of the medicines of which their
drinks or drenches are composed, are quite inert; some are nearly
so, and others are very nasty. Hog’s dung, stale urine, and a

19*

449 AMERICAN CATTLE.

pint of the animal's own blood, mixed with salt, are generally
held in high estimation.”

INFLAMMATLON OF THE BOWELS.

Causes.—This disorder may proceed from costiveness, drink-
ing cold water when much heated and fatigued. It is sometimes
produced by a change of pasture and error in diet.

Symptoms.—This disease is accompanied with a very severe
griping pain, which causes the animal to lie down and become
very restless; frequently turning his head towards his belly, or
attempting to strike it with the hind foot. The pulse becomes
quicker than natural, the breathing rather quick, and when the
pain .is violent, a copious perspiration takes place. If proper
remedies are not speedily applied, the disease will terminate in
mortification and death.

Cure.—In the proper treatment of this complaint, great caution
is requisite, according to the circumstances of the case. If the
pulse is much quicker than natural, the under surface of the eye-
lid unusually red, and the breathing disturbed, let a large quantity
of blood be immediately taken away, even five or six quarts; and
then, unless the bowels are already unusually open, give the fol-
lowing drink:

Sulphate of magnesia, . . . . . - 8 ounces,

Castor oil, . - - . . . c 1 pint,

Gruel, e . . ‘ a a . - 1pint.
Dissolve the salts in the gruel, and add to them the oil, for one dose.

The operation of this drink should be assisted by clysters.
When all the above symptoms, however, are not observable; if
the under surface of the eyelid is not redder than usual, or if it
is rather paler, if the pulse is nearly in its natural state, and par-
ticularly if the animal is rather loose, or scours, the bleeding
should be moderate; and if he be rather weak, and low in con-
dition, it had better be omitted. The following anodyne drink
is to be given:

Tincture of opium, . . . 2 ‘ - half an ounce,
Spirits of nitrous ether, < o A “ 2 ounces,
ater, . A . . . . . . 1pint,
Mixed for one dose. a P =

When the animal has been kept for some time upon dry food,
and has been observed to dung sparingly, and what he does void

DISEASES AND REMEDIES. 443

appears to be discharged with some difficulty, is more solid than
usual, of a different color, or of an offensive smell, it shows that
the disease is occasioned by costiveness; in which case, relief
can only be obtained by the laxative drink and clysters. Bleed-
ing, however, must not be omitted, particularly if the pulse is
quickened, the under surface of the eyelid redder than natural,
and the breathing disturbed. If the laxative prove ineffectual
in removing the costiveness, it should be repeated.

INFLAMMATION OF THE LUNGS.

Causes.—This disease is most prevalent in working cattle,
owing to over-exertion; or from being suffered to drink largely
of cold water immediately after working hard, and when in a
state of perspiration. It may also occur from exposure to cold
and wet, or from sudden and violent changes of weather; indeed,
the majority of the internal diseases of cattle may very properly
be attributed to the latter cause. This shows the necessity of
having sheds, or enclosures, where cattle may be occasionally
protected from the inclemencies of the weather. Such accom-
modation is particularly requisite for such as may be attacked by
this or any other external complaint, and without this precau-
tion, medical assistance will be of no avail.

Symptoms.—This disease usually commences with a degree of
shivering, and is attended by a loss of appetite, and a general
appearance of depression; but may be soonest distinguished by
the increasing motion of the flanks, or quickness of breathing.
The pulse is more frequent than natural; but small and not easily
felt. On raising the upper eyelid, its under surface will be found
particularly red, sometimes approaching to orange color. When
this disease occurs in a milk cow, she soon loses her milk; and
the horns, ears, and legs, are commonly cold.

Cure.—Early and copious bleeding is the principal remedy in
this complaint: and from four to six quaris may be taken from
a cow or ox in tolerable condition; should the symptoms not
abate in five or six hours, the operation should be repeated to
the extent of three or four quarts more, unless the animal faint
in the meantime; whenever this occurs, on any occasion, the
bleeding must be immediately stopped. Faintness, when the
disease is known to be an inflammation of the lungs, is, however,

444 AMERICAN CATTLE,

.by no means an unfavorable omen; since it is a proof that the
operation has been carried to its full extent, and a recovery 18 con-
sequently more likely to occur. A large seton should be put in
the dewlap, and moistened with oil of turpentine; and the sides
should be well rubbed with the following embrocation :

Water of ammonia, : . * . 2 ounces,
Flotr of mustard, c . . 4 ounces,
- 2 Ounces,

Oil of turpentine, . 4 é a aes 2
The whole to be mixed with as much water as will bring it to the consistence of

cream.

Immediately after the bleeding, the following drink may be
administered :

Camphor, 2 3 ‘ « » 2drachms,
Powdered caraway seeds, & ‘a ° 1 ounce,
Nitre, o . . 1 ounce and a half.

To be given In a pint of gruel.

Should the animal remain costive, a clyster should be thrown
up, composed of about three or four quarts of warm water, and
half a pound of common salt. A pint of castor oil may also be
added to the above drink: if this cannot be procured, sweet oil,
linseed oil, or even melted lard, may be substituted.

Some writers recommend only a small quantity of blood to
be taken daily, or every alternate day; but nothing can be more
preposterous ‘and absurd. The use of strong, stimulating, or
heating medicines, in this disorder, should be carefully avoided.
An experienced writer observes: There is an affection of the
lungs and parts connected with them. There is not that diffi-
culty and quickness in breathing; the pulse is weak, but not
much quicker than usual; the kernels or glands, about the throat,
are often swollen; sometimes there is a considerable difficulty in
swallowing, which is particularly seen when the animal attempts
to drink; in short, this is nothing more than a severe degree of
catarrh or cold; but even in this complaint, moderate bleeding is
necessary, and powerful stimulants are extremely pernicious.
When the disease, however, has not been discovered for some
days, and the animal appears much weakened by it, bleeding, of
course, is improper.

INFLAMMATION OF THE STOMACH.

Causes.—Inflammation of the stomach is generally caused by
some acrid, offensive substance, which the animal has swallowed,

DISEASES AND REMEDIES. 445

or by giving (agreeably to the directions of some foolish cow-
doctoring book,) too strong a dose of astringent medicines to
cure the red-water.

Symptoms.—Every ruminating animal has more than one
stomach; the cow is possessed of four; the first is considerably
larger than the rest, lies on the left side, and is commonly called
the paunch. The food having been sufficiently macerated in this
stomach, is forced up gradually into the mouth, where it under-
goes a complete mastication, which is termed chewing the cud.
The food is then again swallowed, and conveyed to the second
stomach, for the gullet opens indifferently into both. It ends
exactly where the two stomachs meet; and there is a smooth
gullet, with raised edges, which leads into the second stomach,
and thence to the third and fourth: the animal, however, bas the
power to direct it into which he will. The second stomach is
named the honey comb bag or bonnet. Its internal surface con-
sists of cells, resembling a honey comb: here the food undergoes
a further maceration, and is then conveyed to the third stomach,
called manyplies or manyfolds ; because the internal surface rises
up into many folds. Some of these folds are longer than others,
and on their surface small glands may be seen, something like
millet seed. From this it passes into the fourth, or red stomach,
commonly called the callie or cawl. This much resembles the
human stomach, or that of a dog; only the inner folds are longer
and looser. Here the food is perfectly digested, and prepared
for the nourishment of the animal.

Such a complicated structure renders this organ particularly
liable to disease; inflammation, however, does not often occur as
a primary disorder, but is commonly a consequence of some offen-
sive matter lodged in one of the four stomachs, or from the ani-
mal feeding so greedily as to weaken the organ, and prevent it
from performing its functions.

Tt is usual to consider this disorder in cattle under two distinct
species; one affecting the first stomach or paunch, and the other
the third stomach or manyplies. This latter is commonly
denominated lakeburn.

Cure.—W hen inflammation attacks the stomach, without any
injurious matter being swallowed, or any improper accumulation
of food, the principal remedy will be plentiful bleeding, absti-

,

446 AMERICAN CATTLE.

nence from food, and mucilaginous drinks, such as linsced tea,
and the administration of relaxing clysters. Should it proceed
from swallowing poison, the cure will be found under a different
head.

INFLAMMATION OF THE KIDNEYS.

Cuuses.—This disease frequently attacks young beasts that
are feeding, or in good condition. The kidneys may become
inflamed, either from external injury, or from irritating substances
that pass through them in the course of the circulation: but
according to the opinion of some eminent practitioners, this dis-
order is most frequently produced by the indiscriminate use of
strong diuretic medicines, : in, #2,

Symptoms.—This disease commences with a shivering, suc-
ceeded by increased heat of the body, and is followed by a quick-
ness of the pulse, and loss of appetite; the animal frequently
endeavors to stale, and voids only a small quantity, which is of
a red color, and sometimes with much difficulty and pain; pres-
sure on the loins gives pain, and causes the animal to shrink or
give way to it; there is usually considerable stiffness in the hind
parts, perceptible when the cow attempts to walk. This disease
varies from that termed red water; and unless properly treated
at its commencement, frequently terminates fatally.

Cure.—Bleeding is the first and most necessary measure to be
taken in this disorder, after which a pint of castor oil may be
administered. Should there be any signs of costiveness, let dry
clysters of warm water with a little sweet oil be given. A lini-
ment composed of:

Oil of turpentine, . . . 5 S * - 2 ounces,
Flour of mustard, Fi . a . * o 4 ounces,
Water of ammonia, , & . . . . . 2 ounces,

Which must be well rubbed on the loins; after which let them
be well clothed, or covered with a fresh sheep’s or lamb’s skin.
If this does not remove the constant straining to stale, let the
following clyster be employed:

Crude opium, . a * é .
Dissolved in warm water, and mixed with gruel.
re

Or the following:

+ 1 drachm and a half.

Tincture of opium, . . . . 1 ounce and a half,
Thin gruel, a ‘i A a » 1 quart.

DISEASES AND REMEDIES, 447

_ Ifthe ammal is very thirsty, an infusion of linseed, or a decoc-
tion of marshmallows, is the most proper drink.

INFLAMMATION OF THE LIVER.

Causes.—Fat beasts, or such as are in good condition, are
most liable to this disease, especially in hot weather, when over-
heated by driving, or being exposed to sudden cold after the
body has been overheated. It may also be brought on by blows
or bruises on the short ribs, by which the liver may have received
some injury: or by sudden changes of the weather.

Symptoms.—Cattle are more subject to diseases of the liver
than horses, because the latter have no gall bladder; but in the
former is one of a considerable size. The symptoms of a dis-
eased liver are complicated; and hence we shall treat of these
subjects under the heads of Diarrhea, Jaundice, and Hepatic
Consumption. When an acute inflammation of the liver occurs,
it should be treated in the same manner as an inflammation of
the lungs, and is probably produced by the same causes. How-
ever, this disease is commonly of a slow kind, causing a defect-
ive action in the organ; and consequently, an unhealthy kind of
bile is formed, which plugs up the ducts of the liver, and causes
a derangement in the organs connected with it.

Cure.—It must be correctly ascertained whether this disease be
acute or chronic, before its cure be attempted. The proper mode
of treatment will be found under the heads before alluded to.

INFLAMMATION OF THE BLADDER,

Some cows, during the latter part of the time they are in calf,
have a frequent desire to void their urine, owing to the very irri-
table state of the bladder. When this is observed, it will gener-
ally be found to depend upon costiveness; in which case a laxa-
tive drink and clyster are the most suitable remedies. This state
of the bladder has been often, but very improperly, termed inflam-
mation, Skillful practitioners are inclined to believe that this
disease very rarely occurs. Should the neck of the bladder
appear to be obstructed, or if there be any reason to suppose that
there is a retention of urine, the female catheter, or even the
finger, may be easily introduced, in order to allow the water to
pass off freely.

448 AMERICAN CATTLE.

INFLAMMATION OF THE BRAIN.

Causes.—This complaint usually proceeds from redundances
of blood in the system, called an overflowing of the blood; or
by severe contusions of the head. It is sometimes occasioned
by excessive heat, or a sudden change from a poor to a rich diet.

Symptoms,—This serious and fatal disorder is one of the most
distressing to which cattle are subject; it is, however, fortunately
of rare occurrence. An animal laboring under this disorder, is
described as having a peculiar wildness and anxiety in his looks,
being usually watchful, starting often, groaning vehemently, as
if affected with sudden and violent pain; his respiration is slow,
but he sometimes makes very long respirations, and appears for
a time as if his breathing was entirely suspended. Suddenly,
the beast will rise, turn about, and instantly lie down again with
the same volatility, evincing marks of great restlessness and
delirium. When the frenzy is high, the eyes look red and furi-
ous; -at other times they border on languor and stupefaction; the
teeth are ground together, and they will sometimes tear up the
turf with their feet, and toss it into the air with the greatest
violence; but the beast always appears to labor under considera-
ble fear, dreading the approach of anything; and is often quite
ungovernable, scarcely ever inclining to rest, except in the latter
stage of the disease, when, if it has been neglected, or has not
yielded to the usual remedies, a lethargy takes place, and the
animal sinks. Sometimes the urine is hot and high-colored; but
it is said that before a fit of the frenzy takes place, the urine is
often of a pale color, and thinner than natural.

When the symptoms of fury or irritation suddenly cease, and
a lethargy takes place, the pulse becoming feeble, and the strength
diminishing, the case is almost hopeless; but should the fever,
redness, and flushing in the eye gradually subside, without any
variation of the pulse, or approaching debility, the beast may
generally be pronounced recovering.

On opening the head of such animals as have died of this
complaint, very evident marks of inflammation appear about the
membranes of the brain, and very frequently in the substance of
the brain itself, All the vessels are turgid with blood, and, cut-
ting into the brain, innumerable little red points are to be seen,
which do not appear in the natural state. Very commonly an

DISEASES AND REMEDIES. 449

effusion of blood, or of purulent matter is found to have taken
place in the cavities of the brain, or in some part near its sur-
face.

Cure.—This complaint requires the most prompt and decisive
measures to be used for its cure. Blood must be taken in copi-
ous quantities from the jugular vein, or temporal artery. Net
less than three quarts should be taken from an ordinary ox or
cow; and if the animal is very large, four may be taken; and
should the symptoms not abate, the bleeding must be repeated a
few hours after. When the beast is very furious, it is often
dangerous to bleed in a very deliberate way; but as his recovery
will almost entirely depend upon a sufficient loss of blood in the
earlier part of the discase, it will not be amiss to bleed him in
the manner described by Mr. Blaine, who plunged a lancet into
each jugular, and permitted the animal to bleed till he fainted,
by which means, though the disease was far advanced, he saved
the animal. After bleeding, a stimulent blister should be applied
to the top of the head, and the sides of the neck should be well
rubbed with a mixture of cantharides and oil of turpentine, and
other means used to produce external inflammation, for the pur-
pose of determining the blood from the head. In addition to
these means, costiveness should be carefully guarded against.

INFLAMMATION OF THE WOMB.

Causes.—This disease is very prevalent, and usually proceeds
either from the cow having been kept in too high a condition at
the period of calving, or from too much violence having been
used in the extraction of the calf.

Symptoms.—This disease is usually indicated by a languid ap-
pearance, a quick pulse, loss of appetite, and gradual loss of her
milk. As the disorder advances, the bladder becomes affected,
and a fetid discharge from the parts frequently occurs. The
animal appears sometimes to be almost constantly straining, as
though endeavoring to void something; in those cases a small
quantity of urine is frequently discharged; at other times the
urine is detained so long as to render it necessary to relieve the
bladder by drawing it off. This may easily be effected, by intro-
ducing an instrument through the urethera into the bladder, or
by the finger, the passage being very short. When the disease
has proceeded thus far, the cow frequently becomes so weak as
to be incapable of standing.

450 AMERICAN CATTLE.

Cure.—We have before observed that it is necessary to draw
off the urine when too long retained. But the principal remedy
is bleeding. The following laxative drink may be administered:

Epsom salts, ‘ . . . 7 : - 6 ounces,
Castor oil, e: A 5 ‘ 5 8 ounces.
Dissolved in a quart of thin gruel or warm water.

Clysters of warm water and oil are also useful. After the
bowels have been opened, the following anodyne may be given:

Tincture of opium, . ° . . % . half an ounce,
Spirit of nitrous ether, . . . 2 F 1 ounce,
Camphor, . . ° . . 2drachms.

To be given ina pint of gruel.

This may be repeated, after ten or twelve hours, should it be
found necessary. When the pain and straining are considerable,
the anodyne clyster may likewise be given, which consists of
one ounce and a half, or two ounces of tincture of opium, and
about a quart of thin, fine gruel.

When the womb, or any other internal organ, is inflamed to a
considerable degree, a cure is almost impossible. The earliest
attention, therefore, should be given to these complaints.

INFLAMMATORY FEVER.

Causes.—This disease is known among various people by
many absurd names, such as Joint Felon, Quarter-evil, Quarter-
all, Shrinking in Buck-Quarter, dc. It usually occurs to young
cattle, between the first and third year of their age, but most
commonly about the second year. It may be said to arise from
feeding them too hastily; such as turning them, when in a lean
state, into rich luxuriant pastures.

Symptoms.—The animal that is seized with this complaint,
suddenly becomes stupid and listless, hanging down his head,
refusing his food, and apparently moves with difficulty. Swell-
ings speedily appear on various parts of the body, which, when
pressed by the finger, make a cracking noise. The joints are
sometimes particularly affected; at other times the swellings
appear on the back, belly, or shoulder. The disease is rather
sudden in its attack, and frequently proves fatal, particularly if
suitable remedies are not quickly applied.

Cure.—Bleeding is the first and principal remedy, and must
be used in proportion to the age, and strength of the animal;
from three to four quarts will generally be found sufficient.

DISEASES AND REMEDIES. 451

After this, the following purgative drink may be given with
considerable advantage:

Carbonate of potash, . . . fs n . 2drachms,
Sulphate of soda, * C Y é % 5 6 ounces,
Barbadoes tar, « A : 3 zi a . 8 drachms,
Warm water, . . . I ri . c 1 pint.

Mix for one dose.

This dose will generally suffice for an animal of two years of
age. Should there be any difficulty in procuring these medicines,
give from four to six ounces of common salt in a pint of water;
the addition of four ounces of castor oil, or even linseed oil,
will render it more efficacious. <As this disease frequently proves
fatal, in whatever manner it is treated, preventive measures should
be speedily applied. Should the animal, however, be relieved
by the treatment above described, it may occasion considerable
weakness: and consequently the following may be given twice
a day:

Ginger,

Powdered caraway seeds, é ‘. a
To be given in a pint of oatmeal gruel, or ale.

Should the joints be affected and swollen, they may be rubbed
with the following liniment:

° . . . . 2drachms.
. . 1 ounce,

Spirit of sal-ammoniac, " . . * . - 1 ounce,
Linseed oil, a 5 a “ a A x 4 ounces,
ai Oil of turpentine, . . . . . we + ounces,
1X.

Setons in the dewlap, or other parts of the body, are occasion-
ally applied as preventives of this disorder. Should it be pro-
duced by feeding cattle too hastily, Mr. Lawrence has very
judiciously advised that a short, or inferior keep should be
reserved, as a digesting place, where cattle may occasionally be
turned, to empty and exercise themselves. This is certainly pre-
ferable to bleeding, or any medical preventive.

BLOODY MURRAIN, RED WATER AND BLACK WATER,

Causes.—The red water and black water arise from a preter-
natural quantity of blood being determined to the kidneys, and
a consequent rupture of some of the minute blood vessels of
those organs. This undue determination of blood to the kidneys
is very frequently induced by turning cattle, in the spring of the
year, into low pasture grounds, or woodland pastures, where the
air is moist, and lessens perspiration, occasioning the blood to

452 AMERICAN CATTLE.

become too watery. The balance of circulation is deranged frow
the perspiration being suppressed, and a too great quantity of
blood is in consequence determined to the kidneys, which gives
rise to the disease. On removing cattle, thus affected from the
state of the atmosphere, into a more elevated situation where the
air is dryer, the beast will frequently be restored without the aid
of medicines. It very often proceeds from cattle being removed
from good to bad land, the grass of which disagrees with them,
and the vigor of the body is thereby impaired, and they in con-
sequence take cold, which flies to the kidneys, and occasions red
water. It is often produced by their taking cold from the
changeable state of the weather, or driving them long distances
in the day, and turning them into fields at night, where they
take cold.

The red and black water is most prevalent in the spring and
summer, when the grass is nutritious and produces a plethoric
state of the system, or what is commonly called a redundancy or
overflowing of the blood, which favors an unequal distribution of
the blood, when they are affected by the causes above mentioned.
Some cattle are more liable to the red water than others, which
may in a great measure be owing to the nature of the soil, and
the state of the air they have been accustomed to; these, when
removed into pastures where the land is bad, and the air moist,
are frequently attacked with it.

Symptoms.—These diseases seldom occur separately, and
almost prevalent among milk cows. Mr. Clater conceives the
red water to be the original disease, and the black water to come
on as the complaint advances, which is generally an unfavorable
symptom, often arising from inefficient treatment. When the
change takes place from red to black water, the animal in general
stales free from either for several times. In slight cases, where
the blood is passed away with the urine, the beast does not
appear to be affected by it; if a cow, she holds to her quantity
of milk, and seems no worse. But when the blood so passed
away is considerable, and sometimes for a length of time, it
reduces the quantity of milk, and likewise the animal itself, to a
very low state; and if some powerful remedy is not resorted to,
the beast must inevitably sink under the pressure of the disease.
In these bad cases, the milk sometimes becomes discolored, and
the beast is frequently so weak, that she is unablo to rise when
down, and requires gruel to be horned into her.

DISEASKS AND REMEDIES. 453

The red water is sometimes attended with a lax state of the
bowels, and in some instances a considerable quantity of blood
is evacuated with the thin dung, and none with the urine.

Cure.—Purgative medicines are the best remedies in these
disorders. The following is recommended as a safe and effica-
cious purge:

Castor oil, . ‘ © « fe . . - 6 ounces,
Nitre, . . ; . . * . . 1 ounce,
Epsom salts. . . . . z - 4 ounces,
hey, or thin gruel, . 5 . 5 : ‘ 1 quart.
Mixed.

Should this not prove effectual in removing the disease, the
following drink must be administered:

Oil of turpentine, . a ‘ . ‘i ‘ - 2 ounces,
Alum dissolved, ‘i . . . . a 1 ounce,
Terra japonica, . i ° . ws 7 + 1 ounce.

Some prescribe the following:

Epsom salts, . ‘ . . . . - 4 ounces,
Cream of tartar, % . . z . A 1 ounce,
Castor oil, . . . . . . « 4 ounces,
Mixed in whey.
After this gentle purge, the followig to be given:
Roche alum, iS . ° * 5 . - 2 ounces,
Tincture of cantharides, " ‘ . . . 2 ounces,

To be given in a quart of lime water.

Mr. White observes, that an experienced farmer, whose cows
were affected by the red water, gave them half a pint of the
juice of the white-blossomed nettle, which speedily cured the
disease.

‘When the animal is perceived to be frequently endeavoring
to stale, voiding only a small quantity, with considerable pain
and difficulty, mucilaginous drinks, such as infusion of linseed
and decoction of marshmallows, are most likely to afford relief.

SCOURING ROT.

Causes.—This disease is met with at every season of the year,
but is more prevalent in autumn, particularly in low, swampy sit-
uations, This complaint generally arises from suppressed per-
spiration, induced by the sudden vicissitudes of the weather;
particularly when the animal has been over-driven, or heated by
working immediately before. Drinking too much water, under
similar circumstances, will likewise produce the disease. A want

454 AMERICAN CATTLE.

of nourishment, especially in cows that are regularly milked,
will often cause the scouring rot.

Symptoms.—In this complaint, farmers frequently lose several
of their cattle in a season; owing to which it has received the
name of the scouring rot. When the purging has been of long
continuance, a general weakness is produced, accompanied with
a loss of flesh. The skin hangs loose about the body; some-
times the animal appears hide-bound; the hair turns sandy, or
of a greyish color; the eyes grow pale; the pulse is weak and
irregular; the excrements thin and slimy, frequently changing
color, particularly in the early stages of the disease; but in the
further stages of the complaint, the dung appears like half-chewed
food; the food appearing to pass through the bowels without
undergoing the process of digestion. Some writers state, that
when animals have been long affected by the scouring rot, they
feel a considerable degree of distress and pain when grasped on
each side of the back bone, just behind the shoulders; and this
is considered asa certain sign that the beast has become unsound
from the scouring rot.

Cure.—In the cure of this complaint in cattle, a variety of
remedies have been proposed. Mr. Lawrence recommends, that
as soon as the disease is apparent, the cattle should be taken to
the home fold, and put on dry food, which will generally snper-
sede the necessity of medicine. The remedy, which Mr. Blaine
seems chiefly to rely on, is the following decoction: :

Galls, . . a 5 c 2 - half an ounce,
Nux vomica, . . . . . 1 drachm and a half,
Ipecacuanha, . . 5 a e - 1 ounce,
hite vitriol, ° ° . . . 20 grains,
Alu . « 2 drachms,

In a quart of water boiled to a pint.

This receipt may probably appear too complex, and its ingred-
lents too numerous. The following will be found of service:

Ginger, . . . . . . ‘i - 1 drachm,
Kino, . * . . . . 2 drachms,
Castile soap, softened with water, ‘ é 5 . 2 drachms,

NOM A fie rae sels en Sea, oa ag .
Powder of oak bark, sufficient to make a ball, eee
Where the scouring has continued for any length of time, the
bowels must be extremely sore and tender. In such cases,
mucilaginous or oily substances would be useful, and they should
be given frequently, both by the mouth and by way of clyster.

DISEASES AND REMEDIES. 455

Mr. Lawrence recommends a pound of fresh mutton suet, boiled
in three quarts of milk until the suet is dissolved, to form a drink,
to be given warm. ‘Phis, we should suppose, would answer
extremely well. Should the disease increase to an alarming
height, starch clysters, with laudanum, may be given as a last
resource. Dr. Blaine observes, that, in these cases, he should
try animal food altogether; giving broth to drink, or the blood
of other animals, with meat balls forced down the throat; as he
thinks it very probable that a change might thus be effected in
the constitution, which might ultimately lead to a perfect cure.

Mr. White considers that the immediate cause of the disorder
is an unhealthy action of the liver, and recommends the follow-
ing drink, which he admits will somewhat increase the scouring
at first:

Quicksilver pill, 5 é . . . from 2 to 3 drachms,
Castor oil, . ‘ . e a i 4 ounces,
India rubber, . . 5 6 é . 8 drachms, as

Gruel, < . . . . . 1 pint.
Mixed for one dose.

This should be well stirred immediately before it is given, as
the quicksilver pill is heavy, and would otherwise soon separate
and fall down; for the same reason it is to be given in gruel,
which will suspend it longer than a thinner fluid.

This dose should be repeated for three mornings following,
unless it causes sickness or griping, or increases the scouring in a
considerable degree. On the fourth morning, commence with
the following astringent drink, or earlier, should the above medi-
cine produce its effect before the three doses have been taken.
During the time the cow is taking the former medicine, she
should be supplied with warm fluid, of which thin gruel is the
best, and must not be exposed to a cold air.

Starch, . . 4 ounces.

ixed ina similar manner as is employed for stiffening clothes, with three pints
or two quarts of water, so as to form a thick, mucilaginous fluid.

To this add:

Catechu, or terra japonica, . . “ . half an ounce,
Tincture of opium, 5 < . . < 2 drachms,
Ginger, . . . . . . . 1 ounce.

ed.

After the scouring has ceased,the cow should be brought
back by degrees to her usual state. At first she should be
turned out for a few hours, in some dry pasture, when the

456 AMERICAN CATTLE.

weather is agreeable; and her water should be given gradually
less warm. This precaution is highly requisite, as the affected
parts do not immediately recover their'strength after the scour-
Ing has ceased.

In the diarrhea, which arises from exhausting a cow by con-
stant milking, when she is not sufficiently fed, or 1s supplied with
food of a bad quality, the remedy is sufficiently obvious. But,
in this case, it too often occurs that the constitution is worn out
before it is thought necessary to alter the poor animal’s condi-
tion. Whenever this change is made, it must not be done too
hastily, as other diseases may be produced thereby.

When calves are first weaned, they are subject to a species of
purging, which sometimes proves extremely obstinate; and some
suppose that the principal reason of the calf-feeders giving them
chalk to lick, is to prevent this purging. It appears that this
disease will take place in calves, when they are fed on the milk
of some. particular cows; and that when the milk is changed,
the complaint goes off. The purging may generally be sus-
pended, by boiling starch and bean flour in their milk; but should
it still continue obstinate, a little ginger and laudanum may be
added.

The last named writer also observes: “As to the medical
treatment of this complaint, much useless expense is often incur-
red. The most profitable plan is, I believe, to put the animal
under cover, especially in winter, autumn, and the early part of
spring; and feed on hay, bran mashes, with oats, or oil cake, and
endeavor to make her fit for the butcher. If it be a milk cow,
she should be suffered to godry. Should the scouring continue,
notwithstanding this change, give, in the first place, the drench
before directed, or the following:

Common salt, ° ° . . . . 8 ounces,

Flour of mustard, . ‘ . 4 7 2 ounces,

Water, . . . . . . - 1 pint anda half,

Oil, or melted lard, .. . . 7 . half a pound.
“This will increase the discharge for a short time; afterwards,

the dung will gradually become of a more natural consistence.

But should the scouring continue, give the astringent drink

already prescribed, or the following :

Powdered catechu, . . . : ¥ - 6drachms,
Tincture of opium, a i % a s half an ounce,
Powdered ginger, « P ‘ , o + 2to8drachms,
Warm ale, é 4 3 é c 1 pint and a half.

Mixed.

DISEASES AND REMEDIES. 457

“The powder, or tincture of galls, would also be found a pow-
erful astringent. Some farmers give mutton suet boiled in mili,
with four ounces of oil of turpentine. I once gave eight ounces
of oil of turpentine mixed with a quart of gruel, and afterwards
kept the animal under cover, upon hay and bran mashes. The
dung acquired a healthy appearance in a short time; but on
turning her out again, the disease quickly returned.”

Dr. Dickson thinks that much advantage may be derived, in
these cases, from a strong decoction of hartshorn shavings and
cassia, with powdered chalk, in the proportion of half a pound
of chalk, four ounces of shavings, and an ounce of cassia, to be
boiled together in two quarts of water to three pints, adding the
cassia towards the close of the boiling. A horn full of this mix-
ture is to be given several times in the day, shaking it well
every time.

CATARRH, OR COLD.

Causes.—The causes of colds are in general imperfectly under-
stood, and ought to be attended to.

Symptoms.—There are two species of catarrh, viz.: simple
cold, and epidemic catarrh, or what is frequently termed influ-
enza. The latter sometimes will attack a whole herd of cows,
or oxen in one night. When first attacked, the animal seems
dull and languid; the eyes appear watery, and are sometimes
partially closed; and the appetite is generally diminished; and
usually attended with cough. Indeed, there are not unfre-
quently swellings under, or below the ears, a discharge from the
nostrils, and also a difficulty in swallowing. When this com-
plaint rages thus violently, it is commonly called influenza, or
the distemper, and though some persons suppose it to be conta-
gious, it has not been correctly ascertained that it is so.

Though colds are very prevalent, especially in very damp, or
cold weather, and are often deemed of too little consequence to
deserve particular notice, yet, if the animal is neglected, and suf:
fered to remain exposed to the vicissitudes of the weather, very
serious results may ensue. In consequence of such neglect, the
animal is frequently observed to decline gradually, both in sub-
stance and strength, and also to becgme hide-bound, and possess
a rough, staring coat; tubercles are ultimately formed in the
lungs, the mesenteric glands become enlarged, and the passage

20

458 AMERICAN CATTLE.

by which nutriment is conveyed to the blood, is thereby
obstructed; at length atrophy and death will inevitably ensue.

Cure—It is highly requisite that this disorder should be
attended to as soon as it is apparent. With respect to its cure,
very considerable advantage will result from nursing and placing
the animal in a warm situation, and allowing him warm, nour-
ishing fluids, such as gruel, infusion of malt, &. At some sea-
sons of the year, colds are so prevalent as to be considered epi-
demic and infectious; generally occurring with great violence,
and accompanied by fever ; considerable debility also ensues soon
after the attack. On this occasion, hot stimulating drenches,
though usually recommended, are very injurious.

At the commencement of colds, bleeding is generally proper;
but should be avoided when the animal is very weak and low in
condition. The quantity of blood taken, ought rarely to exceed
two quarts. Should the animal be costive, a laxative drink may
be given; but if he purges or scours, the following powder may
be administered:

Tincture of opium, é % A iS . half an ounce,
Antimonial powder, a a - 2 drachms,
Powdered ginger, 3 drachms,
Camphor, drachm and #half.

necessary.

Should there be found considerable difficulty in swallowing,
apply the following liniment, and let it be well rubbed about the
throat:

Liquid ammonia, commonly termed spirits of sal-ammoniac, half an ounce,
Oil of turpentine, . a . e é 1 ounce,
Common oil, . . a . . . + lounce.

Mixed.

In the case of common colds, it will be unnecessary to admin-
ister medicine, but the animal should be placed in some comfort-
able situation, and well attended to. Bleeding, in slight colds, is
rarely requisite; except the animal, owing to a change of situa-
tion, becomes hot and feverish, and the eyes appear red, and the
flanks move quickly; in which case, he niust be bled copiously.
Should the animal prove costive, the laxative should also be
given, When no feverish symptoms are apparent, the laxative
should be mixed with an eunce of caraway seeds, and three or
four drachms of ginger.

‘When the distemper has been improperly treated, the animal
becomes extremely weak, and consequently his strength should

DISEASES AND REMEDIES. 459

be recruited as early as possible; on which occasion, a tonic may
be given two or three times a day, which, with a warm, nourish-
ing diet, and proper care and attendance, will ultimately effect a
recovery.

It may be necessary to observe, however, that should the
animal become costive, a mild laxative, consisting of about half
a dose, will generally suffice. A moderate quantity of grass will
be of service, if it can be conveniently procured, but in favora-
ble weather, some warm sheltered situation is the best place.

A laxative, composed as follows, may be used:

Powdered caraway seeds, . é é *: = « lounce,
Sulphate of soda, (Glauber salts,) ‘i A . 1 pound,
Oatmeal gruel, E < € ° . . + 1 quart,

Mixed for one dose. °

If this disease should appear to be epidemic, speedy measures
should be adopted for its prevention, which is more particularly
requisite when rain and cold winds prevail: for.catarrh, or cold,
is frequently an insidious complaint, and if not attended to may
ultimately produce very unfavorable results.

THE MANGE,

Causes.—This disease would seem to arise from poor living
and want of due cleanliness.

Symptoms.—This disease generally makes its appearance early
in the spring, as soon as the warm weather begins to set in, and
is commonly called by graziers, the scab, or scurf; a popular
writer thus describes it:

“The skin is stiff, and sits fast to every part of the carcass, as
if too small for the body. It makes its first appearance about
the head and jaws of the animal, with a scurfy, pale, and dry
texture; and the beast begins to scratch against everything that
comes in its way; it then shows itself along the back, and behind
the shoulders; and if timely aid be not procured, the animal will
tear its skin till it bleeds violently, which ought to be prevented
if possible, as the scabs, which are the consequence of bleeding,
must retard the efficacy of the ointment, and the loss of the
time confirms the disorder.”

Cure.—The following ointment will prove serviceable in this
disease :

Elecampane root powdered, é é 5 . « 2ounces,
Sulphur vivum powdered, . . . s “ 2 ounces,
Mixed with hog’s lard.

460 AMERICAN CATTLE.

A recent author recommends the following:

Hog’s lard, a é . . Fs % . half a pound,
Oil of vitriol, ei : . . . . 1 ounce.
Gradually adding the oil of vitriol to the lard.

Internal remedies, such as sulphur and gentle laxatives, are
occasionally requisite; the most particular attention must be paid
to cleanliness, exercise, and diet. In cases where the animals
that have caught the disease are very full of blood, it will be -
necessary to bleed and give cooling physic, before the ointment
be applied. The skin should always be thoroughly washed with
soap and water, both before and after the application of the
ointment, and the animals should be confined till they are per-
fectly free from the disease.

The following observations, extracted from the ‘Edinburgh
Medical and Surgical Journal,” are inserted as tending to show
the injurious effects resulting from an improper treatment of the
mange:

“Hor the mange in five cows of Mr. Hatchett, a man, vul-
garly called a beast-leech, or cow doctor, applied a preparation
containing tobacco and corrosive sublimate. In the course of
one hour and a quarter they all died, preceded by convulsions.
The facts were proved, on an action against this doctor, to the
satisfaction of the jury, who awarded the damages. An experi-
ment has been subsequently made by an intelligent medical prac-
titioner, on the diseases of dogs, in which six grains of shag
tobacco, infused in about one drachm of water, being applied to
the skin of a dog, presently killed the animal. It is, however,
well known that dogs are very commonly washed with tobacco
water for the mange, without poisoning them; but I have known
it occasion long continued nausea, vomiting, purging, and dis-
charge of urine. Probably, however, it requires a concentrated
solution of tcbacco to prove destructive to life. The same
observation is made on the effects of corrosive sublimate and
tobacco, in the case of Mr, Hatchett’s cows. Probably, too,
these applications may occasionally have produced death, but
the cases were unnoticed. It is also questionable, whether the
tobacco or corrosive sublimate poisoned the cows, or the two
conjointly. Tobacco does not kill horses, for it is very com-
monly eaten with corn, to increase the appetite; nor do very
ne doses of corrosive sublimate, taken internally, poison
them,

DISEASKS AND REMEDIES. 461

DYSENTERY.

Causes.—This disorder commonly arises from suppressed per-
spiration, induced by exposure to sudden changes of weather,
especially when it has been previously fine and warm. Cattle
that are over-heated by driving, and turned into a pasture at
night, where they lie down upon wet grass, are sometimes attacked
by it. These causes produce the complaint, by occasioning a
peculiar inflammation of some parts of the bowels.

Symptoms.—This complaint is accompanied by an inflamma-
tory fever and griping pains, and is sometimes termed the bloody
ray. The discharge of dung is frequent, emitting an offensive
smell, and is often mixed with the mucus, or natural lining of
the bowels. It is very similar to the disease of horses called
molten grease.

Cure.—Copious bleeding should first be applied, and a pint of
castor oil be taken afterwards. Should the animal not appear
relieved, in some degree, in six hours, the pulse remaining quick,
and the under surface of the eyelid particularly red, the bleeding
must be repeated. After the symptoms have been subdued, the
animal will be very weak; and consequently, every exertion
must be used to support its strength. For this purpose, oat-
meal gruel, or gruel made with wheaten flour, and malt mashes,
may be given freely. Should the discharge be considerable,
bleeding would be injurious: the castor oil, however, is com-
monly necessary; and, if it cannot be easily procured, sweet oil
or melted lard should be substituted. Gruel formed of arrow
root, is an excellent drink in this complaint. If the disease
should still continue, half an ounce, or six drachms of tincture
of opium may be given in arrow root gruel.

If calves are improperly managed at the time of weaning,
they are liable to a severe diarrhoea, which, if not attended to,
very frequently proves dangerous. Flour milk gruel, with a
little prepared chalk, is the best remedy for this complaint; a
drachm of ginger, and from half a drachm to a drachm of tinc-
ture of opium, may be added in very obstinate cases.

THE FOULS,

This complaint in cattle is somewhat similar to canker in the
horse, and generally produces a discharge of fetid matter from be-

462 AMERICAN CATTLE.

tween the claws of the hoof, or occasionally from one claw only,
in which cases, cattle are commonly said to be foul zn the foot.
This disease is usually distinguished amongst graziers by the
names of the soft, and the horny foul, and requires different
modes of treatment. In the soft fouls, there is a running of
very offensive matter from the heels, or between the claws of
the hoof, and the animal is exceeding lame. In this case, the
treatment consists in cutting away all the soft and spongy parts,
and afterwards applying a caustic liquid. The parts should then
be covered with a little mild ointment; or, (as farmers frequently
do,) wrap a piece of fat bacon around the part, tie it on the foot,
and let it remain for two or three days. In the meantime, the
animal should stand very clean, and be allowed as much rest as
possible.

In the horny fouls, the animal appears very lame, and, on an
examination of the foot, the hoof feels very hot, and on pressing
it hard, the animal feels considerable pain. Some part of the
horn generally penetrates into the softer parts of the foot, either
at the heel, or between the hoofs. In undertaking the cure, it
will be requisite to cut, away these parts of the horn, as well as
any other part under which much inflammation is apparent. If
it should be necessary to cast the animal, particular care should
be taken in selecting a soft place for the purpose of throwing
him on. When the hoof is pared away, a rag moistened with
vinegar and water, should be tied on, and the animal sent to
graze on some soft ground. Should the inflammation and pain
be very great,.it may probably be requisite to bleed from the
veins of the foot.

COWS PREVIOUS TO CALVING,

“The diseases,” observes Mr. White, ‘which most commonly
occur at this time, are stranguary, or difficulty in voiding urine,
and costiveness; and these it is highly necessary to attend to, as
they may, if neglected, be the cause of the cow slipp‘ng her
calf, The stranguary is readily known to exist, by the cow
making frequent attempts to stale, without being able to void
any urine, or only a small quantity. Wheu it is accompanied by
costiveness, which is generally the case, and is often the cause of
the complaint, the bowels must be opened by a laxative, com-
posed of a pound of Epsom salts, dissolved in a quart of gruel;

DISEASES AND REMEDIES. 463

a clyster should algo be given, consisting of two quarts of warm
water, and four ounces of linseed oil. The clyster may be
repeated two or three times in the course of two hours, should
it be found necessary. Should the stranguary continue after the
bowels have been emptied, give the following drink:

Spirit of nitrous ether, ‘i . 3 . . half an ounce,
Camphor, powdered, . . . . . 2 drachms,
Tincture of opium, . . . ‘ . . half an ounce,
‘ Gruel, in which one ounce of nitre has been tissolved, 1 pint.
x.

‘Many cows have been lost, by allowing them to be too fat
at the time of calving: they are then said to die of the milk
fever, which, in fact, is nothing more than inflammation of the
uterus, or womb. It is advisable, therefore, when a cow, far
gone with calf, is in too good condition, to reduce her, by chang-
ing her pasture, which is preferable to bleeding or physic; but if
she has approached too near her time to admit of this change
having any effect, then bleeding will be proper.”

Cows AT CALVING.

Nature is, in general, all-sufficient for the purpose of producing
the young of the various domestic animals, and consequently,
little is left for man to do, except in taking care that the females
be placed in such a situation that they may not expose themselves
or their young to injury. It is always requisite that a cow, which
is near the time of calving, should be attended to, in order that
every necessary assistance may be rendered.

Some cows, especially those of the short-horned breed, frequently
require particular assistance. The natural presentation of the
calf is, with its head and fore feet, the nose between the feet, and
the back upwards. Downing enumerates several preternatural
positions, namely: First, reverse representation, or tail first.
Second, fore feet, no head appearing. Third, side belly upwards,
head reversed over one shoulder, legs appearing. Fourth, fore
feet with head under the brisket. Fifth, head alone, or one
fore leg only with it. Sixth, head and one leg, or head alone.
Seventh, calf lying on its back, its fore legs folded nearly togeth-
er, and close up to the cow’s back; the head appearing, or
doubled back, even with the ribs, on one side or other; the hind
leg perhaps appearing.

464 AMERICAN CATTLE,

The following general rules are extracted from an excellent
work by Mr. Lawrence:

“Timely assistance before the cow is exhausted.

“ Extraction never to be attempted in an improper position.

“Supple the hand and arm with warm water and fresh lard.

“Bxamination best made, the cow standing, and in the inter-
val of pains,

‘In pulling at the feet, enclose the claws in the hand, that the
horn may not bruise the cow.

“Naval strings bursting, and the usual flux of blood of no
consequence.

“Instruments to be used only in the last resort, and by an
experienced and steady person only.

“The proper hook is of hard iron, four inches long, with a
loop for the cord at the straight end.

“Tn a natural position, if the cow should want help, the posi-
tion of the calf may be ascertained after the waters have been
seen. A cord ought to be in readiness to attach to the fore legs
of the calf, in order to assist each natural exertion. The head
to be kept clear from obstruction.

“Preternatural position. No. 1. as above. No attempt to
turn the calf (this position being favorable for extraction,) but
use expedition, for fear it be suffocated. Press the haunches
back with the palm of the hand, take hold of the bend of the
hough of one ‘leg, pull at it, and reach the foot; both feet may
thus be brought forth. No. 2. Reduce the head to its proper
situation, between the fore legs, either by hold of the nose, or
the face bone. A long arm is needful, which must be kept to
the full extent of the body, that instant advantage may be taken
of every throe, the fingers being properly fixed. No. 3. Gently
_ move the calf back, and bring the head forth to the legs. No. 4.

Push the calf back to find the head; pull at the nose: this
requires address, but it is useless to employ force till the head be
in its proper place. No.5 and 6. Push the calf back against
the shoulders and brisket: the feet will be found folded under the
belly; bring the feet forward, one at a time, the hand being
gently placed on the bend of the knee. Should the head be too
much swelled and bruised to be returned, it must be skinned and
amputated. Dissect in a straight line from the poll to the nose,
force the skin back over the first joint of the neck, divide the

DISEASES AND REMEDIES. 465

head from the body, pushing the latter back to obtain hold of the
knees. The loose skin must be previously wrapped over the
ragged bone, and an assistant should have fast hold, in order to
guide it clear of the haunch-bone of the cow; should it bitch
there, pull back instantly. No. 7. If one hind leg appear, put
it back; the calf cannot be brought forth with a hinder and fore
‘leg together, and the difference between the knee and hough
will be immediately discovered. The head being doubled back,
must of course be reduced to its proper place. The cow being
strong and quiet, the business may be effected with care and
patience: and should the hook be positively necessary, hold
must be taken, either in the sockets of the eyes, cavity of the
ears, or in the jaw. The case of dropsy in the calf will be suf-
ficiently apparent by its preternatural size; use the knife care-
fully, should that be necessary, to pierce the belly of the calf.”

A recent author observes: ‘ When every other plan has failed
for turning the calf, so as to put it into a favorable position for
delivery, the following has often succeeded. Let the cow be
thrown down, in a proper situation, and placed on her back;
then, by means of a rope and pully attached to a beam above,
let the hind parts be raised up, so as to be considerably higher
than the fore parts; in this position, the calf may be easily put
back towards the bottom of the uterus, so as to admit of being
turned, or his head and fore legs brought forward without diffi-
culty.”

oa material obstruction frequently occurs to the calving
of cows, which is called a horning of the lye or calf-bed, when
the passage of it is contracted into such a very small circumfer-
ence, as not to admit the smallest hand at the period of gesta-
tion, and grows so sinewy or horned, as renders it quite impossi-
ble for the cow to calve without assistance; many cattle have
perished on account of this dangerous inconvenience which
might have easily been prevented. But so little has been hith-
erto known of many of the diseases peculiar to cattle, that a
simple remedy or operation might have saved very great num-
bers which might have fallen victims to an untimely death.

In the case beforé observed, a late writer remarks: “It must
take a considerable time before it is contracted as it is often found;
but no suspicion or dread can reasonably take place, until near
the time when the beast has arrived at the end of nine months,

20*

466 AMERICAN CATTLE.

her full time of bearing young, when they generally make a regu-
lar preparation, or falling of the parts of generation, for a few
days or week before calving; but in case of this hornedness of the
calf-bed, it is observed that they are backward in making these
necessary alterations preparatory to the approaching change;
and when this is noticed, more than usual observation ought to
be taken, for when they do not prepare in a regular manner, they
seldom have the efforts of nature in due course, for the delivery
of their burden. But when the beast is observed sick for calv-
ing, and has reached the end of her time, and any dread of this
is apprehended, there is no danger or impropriety in searching
with the hand, in order to be satished whether that part is open
or grown up, as previously described; yet the greatest care is
necessary that the enquiry be made with judgment, and the hand
that is introduced must be well lathered with soap and water, or
greased with tallow, fresh butter, or some such thing, that will
not cause irritation in the neck of the womb.

“Now if it be found in the state described, in any degree, and
a certainty of the beast being at its full time, with the common
sickness and symptoms for calving, no time should be lost until
the animal be relieved. The difficulty greatly depends on know-
ing to what degree it is grown up; it is sometimes so straight as
not to admit the end of a finger; but with some exertion, it may
give so much way as thatasmall knife may be introduced, whose
blade should not be above an inch and a half in length, and very
sharp, with a hollow on the back part of the point for the end of
the fore finger, to guide the knife when cutting, and to cover the
point and edge when introduced, which must be covered as much
as possible with the hand. Its handle ought to be short, and
the fore tinger of the operator should always be kept. forward on
the knife, to prevent any danger that might arise from the edge
of it. The horny circle is sometimes so hard and gristly, that it
takes more exertion than may have been expected from the
nature of the place: but as soon as it is cut through, the beast
will find avery material difference, and strive to void her burthen
if possible, when every exertion of art ought to be used for her
relief. When the business is happily over, the wounded parts
within must be taken care of by providing one pint of rectified
spirits of wine, camphorated, to anoint the wound, and any other
part which may have been exposed to the air, bruised, or over
distended. This may be conveyed up the neck of the womb by

DISEASES AND REMEDIES. 467

a syringe, sponge, or linen rag filled with it, and carried thither
by a small hand, well fomented with some of the foregoing arti-
cles for that purpose. Let the beast be kept moderately warm,
and in a comfortable situation, allowing her at all times a plenti-
ful supply of good, dry, and sweet litter.”

This method of management in preternatural contractions of
the passage, is recommended by Mr. Rowlin; but much will,
of course, depend, in every case, on the judicious observations
of experienced judges.

THE CHSAREAN OPERATION,

Which is that wherein it is impossible to deliver the cow of
her calf, and save her life, and thus lose cow and calf together,
is sometimes resorted to to save the calf, if of great value. It is
simply that of cutting open the belly of the cow, and taking the
calf from the womb while the cow still lives, and immediately
afterwards killing her as if for common slaughter. The opera-
tion is a most repulsive, not to say a cruel one, but the pain is
short, and sometimes the operation valuable in results. We
have seen, in this country, a valuable blooded calf which was so
saved at birth, but it has only been resorted to under the most
desperate circumstances. Youatt twice attempted a thing of
the kind, and was unsuccessful in saving the life of either cow
or calf in both cases, as he states it; and he had heard of only
one successful case of the kind by another surgeon. Our own
flock master has saved several lambs by that operation, where,
if neglected, both ewe and lamb would have been lost. The
ewes died, of course, but the lambs grew up to fine healthy sheep.
A case of this kind with cows, seldom occurs, and it is only men-
tioned here as among the possibilities. —L. F. A.

SWELLING OF THE UDDER.

Cows are generally attacked by this complaint about the period
of calving, and the swelling is sometimes so considerable as to
cause an abscess to form. Immediately it is perceived, take a
pound of Epsom salts, dissolved in a quart of gruel, to which a
little castor or linseed oil may be added. The swollen udder

468 AMERICAN CATTLE.

should be often fomented with a decoction of mallows, elder, or
hemlock, by means of large woolen cloths dipped in the hot
decoction, and, after wringing, applied in such a manner as to
cover the whole udder; this process should be continued for a
considerable time, and repeated several times each day.* After
the inflammation has been removed, a slight degree of hard
swelling may remain; this, however, is not painful: and the fol-
lowing liniment rubbed on the part once or twice a day, will
soon disperse it:

Liquor of ammonia, ‘ c . S . half an ounce,
Linseed oil, . 5 . . S 4 ounces and a half,
Oil of turpentine, iH : . 4 . 1 ounce.

Mixed.

Inflammation of the udder will sometimes happen in conse-
quence of the animal receiving cold; in this case, the coat stares,
the appetite is diminished, the breathing is quickened, and some
degree of fever isapparent. The following warm laxative may
afterwards be applied:

Common salt, a a a . - 6 to 8 ounces,

Flour of mustard, . ‘ e . ‘ 1 ounce,

Oil,orlard, . * si . . . + 6 ounces,

Whey, or water, . s a FS . 7 1 quart.
Mixed.

The animal should not be exposed to the weather, but fed
with warm mashes of bran or meal; and an ounce of nitre may
be put into her water morning and evening.

CHAPS, OR SORE TEATS.

It occasionally occurs that the udders of cows are chafed by
rubbing against their thighs when they are cat-hammed and
go close behind; in consequence of which, both the udder and
thighs of the cow are frequently raw and ulcerated. Warm
water and soap applied to the parts, will be found an excellent
remedy; afterwards they may often be bathed with lard or cream,
and camphorated spirits mixed. -

On account of due cleanliness not being exercised by the milk-
ers, the teats of cows are frequently chapped. A similar treat-
ment as the above will also prove salutary in this case. But
should they be very sore, a little landanum may be first applied
to the cracks, and they may be afterwards filled up with fine
powdered chalk.

*See water treatment of garget, pnge 436.—L. F. A.

DISEASES AND REMEDIES. 469

When a slight inflammation of the udder occurs, and matter
is collected, the lowest part containing the matter should be
opened, in order that the matter may run off freely. After this
has been performed, the part should be syringed with warm
water, and kept clean, and no matter allowed to lodge in the
cavity. An opening may be made in the side of the teat, a lit-
tle above its extremity, for the purpose of quitting the matter
entirely, or in the orifice through which the milk is squeezed out.
Should it not heal sufficiently quick, a mixture of spirit and
water, or a solution of white vitriol, may be injected.

GRIPES, OR COLIC.

Causes.—Though this disorder will sometimes occur when the
bowels are in a regular state, it is commonly produced by cos-
tiveness, or a retention of food in the third stomach. Those cows
that are kept entirely on dry food, or fed upon grains, are most
subject to this complaint. The flatulent colic comes on rather
suddenly, when it is occasioned by feeding greedily upon fresh,
succulent grass, or by drinking too much cold water when over-
heated; but the attack is generally more gradual when it is
caused by costiveness.

Symptoms.—Young cattle are most liable to the colic. Its
first appearance is denoted by the peculiar restlessness of the
animal, which will frequently lie down and groan, or strike with
the hind feet or horns against the belly. The body is also swollen,
which is particularly apparent on the left side, but the pulse is
usually in its natural state. The pain becomes more violent if
proper remedies are not soon applied; and ultimately inflamma-
tion will ensue; in which case the pulse becomes exceedingly
quick, and the horns, ears and feet, cold; when this occurs, the
disease generally has a fatal termination.

Cure.—Purging medicines, combined with aromatics or stimu-
lants, are the most essential remedy, when the colic originates in
costiveness. The following will be found an excellent medicine

for this purpose:

Powdered ginger, . : : : ‘ . halfan ounce,
Barbadoes aloes, . . . ° - half an ounce,
Carbonate of potash, . ‘ 5 . C . 8 drachms,
Linseed oil, i A . . . ‘ 8 ounces,

Oil of turpentine, ¥ 5 = a 6 « 1 ounce,

Ww: . r . . c 7 1 pint.

ater, 6
Mixed for one dose.

470 AMERICAN CATTLE.

If the above medicine cannot speedily be procured, the fol-
lowing may be substituted for it:

Flour of mustard, ‘ ° ci . 1 ounce,

Common salt, 5 . oe ct . . half a pound.
Linseed oil, sweet oil, or any oil that is not very rancid, or
even hog’s lard, , é é . halfa pound,
1 quart.

A glass of bpivite may be added to the above.
Should the animal be in good condition, or the inner surface
of the eyelid appear unusually red, she should be copiously bled;
but should the complaint be attended with looseness, or the bow-
els be in an irregular state, especially if the inner surface of the
eyelid be pale, and the animal appears somewhat weak, no blood
should be taken, but the following carminative drink may be
given:

Tincture of opiw r a . rH . 6 drachms,
Spirit of nitrous ether, S . * of z 2 ounces,
Oil of turpentine, . 7 . . 5 - 1 ounce,
Water, 3: * 5 é a 2 a 1 pint.

Mixed for 1 dose.

Should the purging drink be found necessary, clysters may be
applied for the purpose of promoting its operation. When the
colic is produced by feeding greedily upon grains, or any other
kind of food, the cow must be fed cautiously for several days
after, and have the following stomachic drink administered once or
twice a day, in order that the tone or energy of the stomach may
be restored:

Carbonate of ammonia, . ‘ : . a . 2 drachms,
Powdered gentian, . ‘ . . A ‘ 1 ounce,
Powder ginger, . half an ounce,

Infusion of camomile owers, ©. =. 9. . 1 pint.
Mixed for one dose. ‘

When the colic is caused by costiveness, or feeding upon dry
food, the state of the bowels should be attended to, as soon as
the animal has been relieved by the operation of the purgative
drink. Should the animal not have a change of diet, some salt
must be mixed with the food; or, if the animal will not eat it,
she should be drenched with three or four ounces of salt, dis-
solved in water, daily, in order that her bowels may be slightly
opened, and her appetite for water increased.

{Note.—This disorder is probably the equivalent to colic
in horses. An intelligent physician assured us that he had cured
several horses of violent attacks, by simply giving them a dose

DISEASES AND REMEDIES. 471

of powdered charcoal and. fine salt—say half a pint of salt to
uhree gills of coal, diluted with lard, or butter mixed, or even
in water, so that the animal could swallow it. Why may it not
be equally efficacious with cattle?—L. F. A.]

CHOKING.

Various causes may contribute to occasion a difficulty of swal-
lowing; either from the morsel attempted to be swallowed being
too large, or from the unusual narrowness of the gullet. The
former frequently occurs to cattle that are fed upon turnips or
potatoes; and the choking thus produced is so dangerous as to
cause the animal’s death, if the obstruction is not speedily
removed.*

Mr. Alexander, an ingenious farmer in Tweeddale, invented
avery useful instrument for the purpose of removing the obstruc-
tion. It is described as follows:

“Take three small canes, (rattan or whalebone,) of the thick-
ness of the little finger, or thereabouts, of the length of five feet
and a half, that they may reach down the throat, and into the
stomach of the largest ox. These canes are to be bound together
by strong smooth twine rolled tightly about them, (the circles of
twine touching each other,) from top to bottom. Beeswax is
then to be rubbed along the twine, to fill up any inequalities, and
the whole rod is to be well oiled before it is used. There isa
round knob at each end; the larger, two inches and a half in
diameter for larger cattle, the other less for lesser cattle. These
knobs are formed of the twine rolled hard, and when formed,
may be strengthened in their. position, by being sewed by means
of a shoemaker’s awl, and a waxed bristled thread, such as they
employ. The thread knobs are made tapering up the canes
from their broad extremity; but it must be remarked, that the
surface of this extremity is not rounded like a clue, but hollowed
into the form of a cup. The intention of this hollowed form is,
to make certain of catching hold of the obstructing body ; as, if
the knob was round, it might pass by it. After the knobs are
formed, they are covered with soft leather, which, by its flexi-
bility, will adapt itself to the hollow end of the knob as soon as

*The better way is to avoid any such choking by always cutting the roots, or
apples fed to the euttle, in small pieces.—L. F. A.

472 AMERICAN CATTLE.

it reaches an obstacle. The knobs must be securely fixed to the
canes, for if they fall off, they leave an indigestible substance in
the stomach.” “The above constitutes Mr. Alexander’s probang,
the only obvious improvement on which, says a recent writer,
“ig to make the knobs of sponge, firmly fastened to the canes,
by passing twine through holes bored in them, and adding to
each end two or three bights of twine, for the purpose of catch-
ing hold of any obstacle, thus making the instrument almost
exactly like asurgeon’s probang. The sponge is preferable to
the twine, as it will not be liable to injure the animal’s throat by
its hardness, will adapt itself more readily to any form of the
obstacle, and may be more firmly fixed in the canes.”

[Nore.—A piece of grape vine, nearly an inch in diameter, or
pliable tough willow, may answer, of the size of the three small
canes above mentioned.—L. F. A.]

PUERPERAL, OR MILK FEVER.

Causes.—This is a disease peculiar to cows in high condition
at the time of calving; whether young or old, all are liable to
be attacked with it. Whenever it takes place, either at home
or in the field, it is distressing to the animal, as well as trouble-
some to the owner: they seldom are able to rise in less than two
or three days after. The puerperal, or milk fever, is most fre-
quent during the hot weather of summer. The cows most hable
to be attacked with this fever, have large udders that are full
of milk for several days before calving, and often very much
inflamed and swelled. It is a very dangerous disease when
severe, and often proves fatal even under the most judicious
treatment. The milk fever most commonly attacks the cow
about the second or third day after calving. We have remarked
above, that those cows which are in high condition at the time
of calving, are the most subject to this complaint; however, it
sometimes attacks lean cows, especially if they are deep milkers.
We conceive its immediate cause to be an inflammatory state of
the udder, which is frequently induced by the animal taking
cold, and from a redundancy of blood inthe system. About the
second or third day after calving, a much greater quantity of
blood than usual is determined to the udder for the purpose of
‘the secretion of milk, but when the udder is inflamed, this act

DISEASES AND REMEDIES. 473

does not take place, and the blood is in consequence transferred
to some other part or parts, as the peritoneum, the bowels, kid-
neys, &c., which deranges the whole animal frame and produces
the milk fever.

Symptoms.—This disease is first perceived by the animal
refraining from food, and looking dull and heavy. A cold shiver-
ing fit comes on, accompanied with so much debility that the
beast commonly drops, and is unable to rise, until she obtains
some relief from medicine. The animal becomes very restless,
and appears to experience great pain in the body, as she often
looks towards the flanks, and. kicks with her feet, and seems
very much distressed. The head, as the disease proceeds, is in
generai so severely affected that the vow loses her senses, and
will knock and bruise her head against anything, and do herself
much injury, if great care is not taken. The pulse is quick,
being about seventy in a minute; and the tongue parching dry.
The bowels are costive; there is no secretion of milk; and the
slimy discharge from the barren ceases. As the disease advances,
the belly becomes enlarged; if purging medicines lessen the
swelling of the body, it is a good sign; but if they are made
use of, and the belly still increases in size, there are little hopes
of her recovery.

Cure.—If the feverish symptoms run high, attended with much
pain, it will be proper to take three or four quarts of blood.* A.
purging drink should always be administered as early as possible,
The following is highly recommended by some practitioners:

Nitre, . . 7 ‘ ‘ a é x » 2ounces,
Ginger, powdered, ‘ - o z % é 1 ounce,
Epsom salts, . ‘ 7 7 js ° r » 1 pound,
Aniseeds, powdered, . a 5 . . ‘ 1 ounce,

Treacle, — . 4ounces.

Pour three pints ‘of boiling water upon the ingredients, and let them be given,
when new milk warm,

This drink must be repeated in the space of eighteen or twenty
hours, if it does not operate before that time. If the bowels are
moved with difficulty, the following clyster may be injected—
having racked the animal previously :

Common salt, . & 7 % “ e . half a pound,
Treacle, : ‘ é F z ¥ a 4 ounces,
Spirits of turpentine, . . > S é . half a pint,
Thin gruel, . 3 quarts.

Mixed, and when new ‘milk warm, it must be injected or forced up the anus.

* See this disease, pages 437-8.—L. F. A.

474 AMERICAN CATTLE.

This clyster will promote the evacuation of faces, and tend to
remove the swelling of the belly. ; :

When the bowels have been opened, and the animal still
appears low and unable to rise, it will be requisite that the fol-
lowing cordial drink should be administered:

Salt of tartar, . . . . . ° . half an ounce,
Oil of turpentine, . . . . . a 1 onnce,

Ginger, powdered, . . . . . . half an ounce,
Flour of mustard, . ° . a . 2 ounces,

Grains of paradise, powdered, 7 * is . half an ounce,
Treacle, " A ‘ ‘ é a 4 table spoonfuls,
Caraway seeds, powdered, .« . < * « 2ounces,
Aniseeds, powdered, 2 ounces.

Mixed and given in a quart of warm gruel, to which may be added a wine-glass of
gin or brandy.

This drink will tend to invigorate the system, and promote the
secretion of milk. It may be repeated once a day, or every
other day, for three or four times. Should the bowels be inclined
to be bound any time during the complaint, recourse to a purging
drink should be had immediately.

Cows afflicted with the milk fever should be taken great care of,
and be well nursed. It is requisite that the stall where they lie
should be well littered; and it is frequently necessary that, when
they are cold and shivering, they should be covered with a blanket
or some other warm clothing. To assist in subduing the inflam-
mation of the udder, it should be rubbed two or three times a
day, about half an hour each time, with soft soap, or pipe-clay,
and cold spring water.

To solicit the flow of milk, the paps should be drawn occasion-
ally; it is a good sign when the milk begins to be secreted. As
they are, frequently unable to take a sufficient quantity of sup-
port themselves, it becomes necessary to horn some nutritious
food into them. Good gruel is well adapted for this purpose,
and two or three quarts should be given three or four times a
day. Linseed porridge, sweetened with treacle, is also proper to
be given at this time, The beast must be constantly attended
to when the head is much affected, otherwise she may do herself
some serious injury.

THE GAD-FLY.

The gad-fly is an insect which is very troublesome to cattle.
Mr. Bracey Clarke has accurately described the various species of
these insects, and their effects, The species called Oc boris, chiefly

DISEASES AND REMEDIES 475

attacks cattle, through the skins of which it pierces, to deposit
its eggs. The pain which it inflicts, in depositing its eggs, appears
to be much more severe than what is excited by any of the other
species. When one of the cattle is attacked by this fly, it is
easily known by the extreme terror and agitation that seizes the
whole herd. The unfortunate object of attack runs bellowing
from among his fellows, to some distant part of the pasture, or
to the nearest water, holding his tail, from the severity of the
pain, extended straight from the body, in a line with his back,
with a tremulous motion, and stretching out his head and neck
to the utmost. The rest of the herd, infected with the like fear,
though not attacked, fly also to the water, or disperse to the
different parts of the pasture. ‘‘Such is the dread and appre-
hension in the cattle, for this fly,” says Mr. Clarke, ‘‘that I have
seen one of them meet the herd, when almost driven home, and
turn them back, regardless of the stones, sticks, and noise of the
drivers; nor could they be stopped till they reached their accus-
tomed retreat in the water.”

Should one of these flies happen to attack oxen that are
attached to the plow, there is frequently considerable danger,
since the animal becomes quite ungovernable, often rushing
directly forward with the plow, through hedges, or whatever
opposes his career.

Steers, heifers, and the younger cattle, are most commonly
attacked by this fly; the strongest and most healthy beasts are
generally selected by it; thus furnishing a very estimable crite-
rion of goodness to the dealers in cattle. JI’anners also have
frequently observed, that their strongest and best hides have
usually the greatest number of holes in them.

The larve of the Oe bovis are generally distinguished among
country people by the various names of wormuls, wormils, or
warbles,

The larva, or the Oe equi are commonly termed bots, and the
puncture they make, called puckeridge, is often attributed to the
bite of the goat-sucker. In order to accomplish the destruction
of the larve thus deposited, some recommend the parts to be
pressed, and afterwards well rubbed with a little oil of turpen-
tine, or some other stimulating application, or the injection of a
little oil of turpentine into each hole.

The following is the usual remedy for cattle bitten by these
insects :

A76 AMERICAN CATTLE,

Tar, . q ° re . . 3 . 2ounces,
Hog’s lard, ; ri 4 ounces.

Melted together and applied to the bitten parte. ”

[Nore.—These pests are not much known in America. We
have, however, seen instances of them. They are oftentimes
very troublesome to cattle in England. When in the larve state,
they are readily found by running the hand along the back of
the animal, and may be pushed out of the little puncture through
the skin, under which they live, by a sharp pressure of the two
thumb-nails, as one would squeeze a pimple, or other gathering
near the surface.—L. F. A.]

LICE.

Those cattle are most subject to lice, which through bad keep
and poverty, are reduced to a low state, so that Nature is unable
to cast off her old coat, and consequently an extra harbor is left
for the vermin to accumulate in. The best method of destroy
ing those vermin, is by rubbing their hides with an ointment
composed of cayenne pepper, or Scotch snuff, mixed up with
hog’s Jard.

[Norr.—The easiest, and quite an effective remedy, is found
in any kind of oil, or soft grease, mixed with Scotch snuff—or
even the oil, or grease alone—well rubbed in. This is our com-
mon practice, and always a cure. Calves particularly, should
be watched after weaning, and during their first winter, as they
are quite apt to get lousy. Indeed, all cattle should be closely
watched for these vermin, as before one is aware of it they may
infest an entire herd, even if in good flesh. Poverty of condi-
tion is not always the source of lice in cattle. We have seen
mercurial ointments recommended for killing lice. They are
nearly as dangerous to the creature infested, as to the lice. We
have known valuable animals to die from the use of such oint-
ments.—L. F. A.]

FOG SICKNESS.

This is a common disease amongst neat cattle, and is attended

with symptoms of the most distressing nature. It requires speedy

DISEASES AND REMEDIES. 477

relief, or the animal will be suffocated from the confined air in
the two first stomachs, or a rupture of them takes place, which
soon terminates the life of the beast. Hoven usually proceeds
from a voracious and greedy disposition, incident to cattle when
permitted to satiate their appetite with food of which they are-
most fond; such as vetches, rich fog, red clover, or different kinds
of grasses; also potatoes, turnips, corn, and sometimes chaff.

Causes.—The immediate causes of this disease is a preternatu-
ral distension of the two first stomachs from confined air. It is,
as before mentioned, in general, occasioned by the animal feeding
for a considerable time upon rich, succulent food, so that the first
stomach,-or paunch, becomes overcharged, and they, through
their greediness to eat, forget to lie down to ruminate or chew
their cud. A fermentation of the food in the paunch takes piace,
and a considerable quantity of air is consequently generated,
which so distends the first two stomachs, that by their pressing
against the skirt or midriff, the capacity of the lungs for air is
diminished, which causes the difficulty of breathing, and suffoca-
tion is sometimes produced. This complaint may be occasioned
by turning cattle into fresh aftermath pastures, in autumn; at
which time the grass is changed in quality, and the weather fre-
quently wet or foggy, and then is called fog sickness.

Symptoms.—This complaint is well known to most cattle
keepers. The wind generated in the stomach causes the beast
to swell, and a difficulty of breathing produced, with much
apparent distress. If relief is not soon obtained, the difficulty
of breathing increases, and the animal is unable to stand, and
generally dies suffocated.

Cure.—W hen the beast is hoven or blown by eating too much
succulent grass, Mr. Clater recommends the following, as effica-
cious in checking the fermentation in the first stomach :

Salt of tartar, ‘ : < ‘ iS . . 8 ounces,
Epsom salts, fs . . . E 5 . 1 pound,
Ginger, powdered, . . . ° z ° « 2 ounces,
Aniseeds, powdered, . . és A 2 ounces.

These ingredients may be placed in a pitcher, and three quarts
of boiling water poured upon them. When they are new milk
warm, add a wine glassful of gin and give the whole for one
drink.

Dr. Monro, Sr., of Edinburgh, in the year 1793, contrived
an elastic tube, that might be introduced down the throat into

478 AMERICAN CATTLE.

the stomach of the animal, and thus speedily and effectually
evacuate the air. The tube is to be composed of iron wire, as
large as a common stocking wire, or about one-sixteenth part of
an inch in diameter, twisted round a smooth iron rod, three-
eighths of an inch in diameter, in order to give it a cylindrical
form; and after taking off the rod, it is to be covered with smooth
leather.

To the end of the tube which is intended to be passed into
the stomach, a brass pipe, two inches long, of the same size as
the tube, and pierced with a number of large holes, must be
firmly connected.

In order that the tube may be prevented from bending too
much within the gullet, at the time of passing it down into the
stomach, an iron wire, one-eighth of an inch in diameter, and of
the same length as the tube, is put within it, which is to be with-
drawn when the tube has entered the stomach.

He has ascertained that the space from the fore teeth of the
under jaw, to the bottom of the first stomach of a large ox,
measures about six feet, and he has passed'such a tube, five feet
and nine inches long, into the gullet and stomach of a living ox.
The tube ought therefore to be six feet in length, or rather
longer, that it may be sure of answering in the largest ox.

After the tube has passed into the stomach, it may be allowed
to remain for any length of time; as when it is pressed to one
side of the throat, it does not intercept the breathing of the ani-
mal. The greatest part of the elastic and condensed fixed air
will be readily discharged through the tube; and if it be thought
necessary, the remainder of it, or the superfluous drink, may be
sucked out by a bellows fixed to the upper end of the tube, with
two valves, one at its muzzle, and the other at the side of it, so
disposed as to allow the air to pass in the direction from the
stomach upwards,

By means of such a tube, the air is not only more certainly
discharged than by stabbing the animal, but the dangers avoided
which are occasioned by stabbing, not so much by the irritation
which the wound creates, as that the air, and the other contents
of the stomach, getting into the cavity of the belly, between the
containing parts and the bowels, excite such a degree of inflam-
mation as frequently proves fatal to the animal. ‘This tube will
also be found useful for the purpose of introducing into the stom-

DISEASES AND REMEDIES. 479

ach, stimulating medicines, when the contraction at the upper
otifice would prevent their being given without some similar
contrivance.

Mr. Blaine has somewhat improved this mode of relief, by the
invention of an instrument, for which he was rewarded by the
London Society for the Encouragement of Arts, with fifiy
guineas. This is simply a cane, six feet in length, and consider-
able diameter, for oxen, to which a knob of wood is affixed at
the end, to be introduced into the stomach. He also invented a
contrivance for sheep, which is considerably smaller, and only
three feet in length. This instrument is much preferable on
account of its simplicity, and is found to occasion the evacuation
of the air as effectual as the other. In cases of emergency, the
flexible part of a common cart whip might, no doubt, answer the
purpose, if applied by a judicious hand.

In performing this operation, an assistant is to lay hold of the
cow’s horns with one hand, and the part which divides the nos-
trils with the other. The operator is to take the tongue in the
left hand, and with his nght he is to force the instrument down
the gullet. A great quantity of air will rush out as soon as it
enters the paunch. The instrument may remain in the stomach
until the air is fully evacuated, without injuring the animal.

Any person unaccustomed to handle cattle would feel some
difficulty in using the above instruments, but if the part which
divides the nostrils be grasped firmly with the right hand, and
the horn be held firmly with the left, the cow will, in general,
submit quietly to the operator.

As soon as the animal has obtained some relief by these
means, the following drink may be given:

Spirit of nitrous ether, . * ‘ . « 2 ounces,
Oil of peppermint, Z é “ o . 80 drops,
Powdered ginger, . ° . . . . half an ounce,
Warm water, . : . . ° és 1 pint.

Mixed for one dose.

Or,

Ginger, , .: . . . . q . 2 drachms,
Powdered caraways, . . . . . 1 ounce,
Warm ale, . ° . . . . . . 1 pint.

Well mixed together.

An infusion of camomile flowers, or ginger, is likewise a good
stomachic in such cases; and it might probably be much im-
proved by infusing the ingredients in hot ale instead of water.

,

480 AMERICAN CATTLE.

When cattle have experienced a severe attack of this disease,
the stomach is usually much weakened by it; and, consequently
great care is requisite to prevent a return of the complaint: they
should be fed rather sparingly, or not be permitted to eat much
at one time for some days after. One of the above drenches
may be administered every morning and evening for three or four
days.

LOSS OF THE CUD.

Causes.—Though this disease usually arises from over-feeding
in rich, succulent pastures; it is, however, sometimes owing to
the diseased state of the liver.

Symptoms.—In the early stages of this complaint, the animal
appears dull and languid, and generally has a tight skin, and a
rough unhealthy coat. As the disease advances, the appetite is
diminished, and ultimately he ceases to chew the cud. The eyes
and mouth usually appear yellow.

Cure.—W hen the liver has become much affected, the disease
commonly terminates fatally; a cure should, therefore, be at-
tempted at an early period. If there be any appearance of cos-
tiveness, the following warm laxative should be first given:

Castile soap, . 3 5 % ‘ = . 6 drachms,

Ginger, . rs . . A c “ 3 drachms,

Barbadoes aloes, . “i a y . half an ounce,

Cascarilla bark, . ‘ i a . a 2 drachms,

Warm water, . 4 . . . . - 1 pint.
Mixed.

The bowels, however, are generally in a loose state, and the
dung has an unhealthy appearance. When this is the case, give
the following tonic drench, morning and evening, and let the
animal be kept warm:

Carbonate of soda, é : . 3 c - 2 drachms,
Ginger, . F . . . S : 3 drachms,
Cascarilla bark, . . * . $ * . 8 drachms.

To be given in a pint of ale.
THE JAUNDICE, OR YELLOWS,

Causes.—It generally arises from a debilitated state of the
stomach, which being distended with food, from slow and difficult
digestion, particularly the manyfold, press upon the bile ducts,
and prevent the bile flowing into the intestines. The bile being
thus obstructed, is taken up by the lymphatic absorbents, and
conveyed into the circulating mass of blood, and gets diffused

DISEASES AND REMEDIKS. 481

throughout the body. Milk cows are the most subject to it in
the spring, and the latter end of the year, yet they are not
exempt from it at any other time. The fluctuating state of the
weather appears frequently to give rise to this complaint; when
the weather is very changeable, and they appear not well, great
care should be taken to place them within doors.

Symptoms.—T his disease is first apparent in the whités of the
eyes, which appear of a yellow tint, and the whole skin becomes
impregnated with the same yellow hue as the disease increases;
the eyes, ears, mouth and tail, are the parts where it is most con-
spicuous to the sight. The animals have a weakness and con-
siderable debility of the nervous system, a want of appetite, and
an aversion to move, in every stage of this disease. When in
the pasture, they are continually wandering about by the side
of the hedges, in a dejected manner, by themselves. When a
milk cow has this disease, the secretion of milk is lessened; the
fore teeth sometimes loosen; and the bowels become costive.

Cure.—In the early stages of this disorder, the warm laxative,
directed in the preceding complaint, will generally effect a cure;
it may be repeated after an interval of five or six days, and in
the interim, the following drink may be given every morning and
evening:

Venice turpentine, . = ‘ a ‘s . halfan ounce,
Ginger, c . 3 drachms,
Castile soap, . half an ounce,

Powdered gentian root, ze, Ea . : . 1 ounce.

The soap and turpentine may be rubbed together in a mortar,
till perfectly incorporated; after which a pint of water may be
gradually added, and afterwards the gentian and ginger.

The liver becomes generally much injured in the more advanced
stages of this disorder, and a cure is then almost impossible.

A recent author makes the following sensible observations on
this subject: ‘In cattle, a vomit of emetic tartar may be tried
at the first appearance of the disease, as the effort of vomiting
may assist in promoting the passage of the gallstone. If, how-
ever, the disease should arise in consequence of previous inflam-
mation of the liver, vomits will be of no use, and the best rem-
edies will be mercurial purgatives, with soap. The food should
consist of succulent and watery substances, especially of fresh
grass; as it is found that when cattle affected with this disease
are sent to pasture, they commonly soonrecover. Warm mashes

21

482 AMERICAN CATTLE.

of bran or malt should be given frequently, both to obviate cos-
tiveness, and as being good articles of diet. If the disease
should continue obstinate, and the use of mercurial medicines
should be found necessary, the animal must be confined within
doors during night and bad weather. It will be proper, when-
ever the weather and other circumstances permit, to give the
animal regular exercise in the open air; but if necessity obliges
us to keep him within doors, the whole body, but especially the
belly, should be well rubbed for a considerable time twice or
thrice a day. This friction will be proper, even though regular
exercise can be taken in the open air.”

SNORES,

A gathering of thick clotted matter sometimes takes place
within the nostrils, which very much impedes respiration when
arrived at any height, and produces a snivelling noise when the
air passes through the nostrils, This affection is termed the
snores, or snivels, and is almost peculiar to cattle. The swelling
thus caused in the nostrils, usually proceeds to suppuration, and
when it breaks the animal is relieved. It should, therefore, be
hastened by the application of warm stimulating fomentations
or liniments. It is usual to inject the oil of bays up into the
nostrils; but probably the steam of warm water would answer,
and it might be easily applied by placing a warm bran mash into
a canvas bag, and tying it to the animal’s head; repeating it till
the imposthume breaks. In the interim, the animal should be
kept in the house, and fed on good nourishing diet.

COW-POX.

In the publications issued by Dr. Jenner, who formerly prac-
ticed at Berkeley, in Gloucestershire, where he had frequent
opportunities of witnessing this disease amongst the cows, its
symptoms and origin are ably described:

“In this dairy country,” observes Dr. Jenner, ‘a great num-
ber of cows are kept, and the office of milking is performed indis-
criminately by men and maid servants. One of the former hav-
ing been appointed to apply dressings to the heels of a horse
affected with the grease, and not paying due attention to clean-
liness, incautiously bears his part in milking the cows, with some
particles of the infectious matter adhering to his fingers. When

DISEASES AND REMEDIES. 483

this is the case it commonly happens that the disease is communi-
cated to the cows, and from the cows to the dairy maids, which
spreads through the farm, until most of the cattle and domestics
feel its unpleasant consequences. ‘This disease has obtained the
name of the cow-pox. It appears on the nipples of the cows, in
the form of irregular pustules. At their first appearance, they
are commonly of a palish blue, or rather of a color somewhat
approaching to livid, and are surrounded by an erysipelatous
inflammation. These pustules, unless a timely remedy be applied,
frequently degenerate into phagedenic ulcers, which prove ex-
tremely troublesome. The animal becomes indisposed, and the
secretion of milk is much lessened.”

Another kind of eruption is sometimes apparent on the udder
of the cow, which has some resemblance to the cow-pox, and
may be easily mistaken for it. It consists of a number of white
blisters on the nipples, and these blisters are filled with a whitish
serous fluid. They are to be distinguished from the pustules
that take place in the cow-pox, by their not having the bluish
color of the latter, and by their never eating into the fleshy parts,
being confined to the skin, and ending in scabs. This eruption
is also considered infectious, though not in so high a degree as
the real cow-pox.

Dr. Jenner conceives that this spurious eruption is chiefly pro-
duced by the transition which is made by the cow in the spring,
from a poor diet to one that is more nourishing, by which the
udder, at this season, becomes more than usually vascular for the
supply of milk. There is, however, another species of inflam-
mation and pustules, which is not uncommon amongst the dairy
counties of the west of England. A cow intended to be offered
for sale, and possessing naturally only a small udder, is neither
milked by the milker, nor is her calf suffered to have access to
her for a day or two previous; thus the milk is preternaturally
accumulated; and the udder and nipples becoming greatly ex-
tended, inflammation and pustular eruption frequently ensue.

THE SHOOTE.

This is a most fatal disease to calves, which it in general
attacks a few days after their birth. The usual symptoms are
at first, a colic that is more or less violent, and is frequently very
dangerous and severe, but more especially when it is contagious.
The calf is relieved by a discharge from the bowels taking place,

484 AMERICAN CATTLE.

when the colic is terminated; though this will sometimes prove
fatal before the shoote makes its appearance: and secondly, a
refusal, and loathing of food, even prior to the discharge, and
which will increase and decrease according to the violence and
duration of the disease. When the shoote prevails, the cheapest,
and probably the most efficacious medicine which has beeu in
general administered by experienced breeders, is eggs and flour
well mixed with oil, melted butter, and linseed, aniseeds, or other
similar mucilaginous vegetables; or, as some recommend, milk
well mulled with eggs, may be administered to the distempered
animal,
VENOMOUS BITES.

There are but few venomous animals in this country, compared
with those that are found in warmer climates, and where they
often prove fatal both to man and beast. The adder, or viper, is
most common in this country, and the bite of this reptile is fre-
quently attended with very dangerous consequences. Neat cat-
tle are much more liable to be stung by this reptile than any
other of the domestic animals. Instances have been known to
have proved fatal, when the tongue of the animal has been
stung while grazing. Cattle are seldom attacked by adders,
except they disturb them whilst grazing; and this is the main
reason why so many are bitten about the head, and sometimes
about the feet. The sting of the wasp, hornet, or bee, are fre-
quently attended with considerable pain and inflammation, and
require a similar treatment as the former.

Cure.—The following liniment will be found a powerful
remedy in checking the progress of the poison, and destroying

it in the part affected: 5
Spirits of turpentine, . 2 . * x . 4 ounces,
Olive oil, _ i ° 5 . x « 5 half a pint,
Strong spirits of hartshorn, . 5 + 4 ounces.

Let them be put into a bottle together, and well shaken every
time before using.

The part affected must be well rubbed with a sufficient quan-
tity of this liniment two or three times a day, until the intlam-
mation and swelling abate.

WOUNDS.

Wounds are most commonly produced by cattle goring each
other with their horns, or by breaking through fences; and when
dep or extensive, considerable inflammation usually proceeds,

DISEASES AND REMEDIES. 485

The proper treatment of wounds depends on the part where
they are inflicted, and the instrument that caused them. A clean
cut made in the muscular parts is soon healed by the early appli-
cation of slips of sticking plaster, in order that the edges of the
wound may be kept close together; or, if plaster cannot be speedily
applied, a stitch or two may be taken through the edges of the
wound, and the strings tied gently together. When the edges
perfectly adhere, the strings must be cut away, and the holes
caused by them will soon fill up. It is particularly necessary
that all wounds should be perfectly cleaned, before any attempt
is made to heal them. It will occasionally happen that the
wound is so situated as not to admit of its being sewed up; but
when this occurs, silver or steel pins may generally be passed
from the edges, about an inch apart from each other, and a
thread twisted crosswise from one to the other, thus forming
what is called the twisted suture. In every case where it is
necessary to use sutures, a sticking plaster should be applied
over the edges of the wound. But this mode of treatment can
only be adopted in those superficial wounds where a flap of the
skin is separated; and when this occurs, it is not requisite to
apply any stimulating fluid, as some writers advise. Whea
there is any dirt or other matter collected about the wound, it
may be washed off with warm water.

Where the wound is considerable, and important parts are
affected, the most decisive means should be speedily employed
to keep down inflammation. Immediately after which, a purga-
tive, or relaxative drink should be given, and the parts be
fomented with a decoction of mallows, hemlock, or elder, until
the inflammation, if any, subsides. Keep tt always washed clean,
and if warm weather, the flies away.

After the inflammation caused by the wound has subsided, it
should be examined with a probe, in order to ascertain if any
matter be confined; as it is sometimes necessary to give it vent
by enlarging the original wound, or make an opening in another
more depending situation, that it may run off freely. It may be
requisite to apply at this period, the following ointment:

Common turpentine, . . . 5 . - 6 ounces,
Hog’s lard, 7 . . . . . . 8 ounces,
Beeswax, . . e . . . . « lounce,

Melted together.

486 AMERICAN CATTLE.

When taken from the fire, one ounce of powdered verdigris
may be added; and the mixture must be constantly stirred until
it is cold. ; .

Should a lotion be preferred, the following stimulating solution
will be found useful:

Sublimate, . a . . . . . 12 grains,
Tincture of myrrh, . . . . . . 2 ounces.

Mixed.

One pint of oil of turpentine, to two quarts of sweet oil with
good digestive. os

In deep wounds, or when the parts are much divided, sewing
is not advisable. Wounds of the belly, through which the bow-
els pass out, are very dangerous, and require the most delicate
management, As soon as an accident of this description hap-
pens, the bowel should be put back into the belly as tenderly as
possible: and if any dirt, hair, or other matter, be observed upon
the gut, it must be carefully washed off with warm water. When
the bowel has been replaced, the wound must be stitched up by
means of a crooked needle and threads doubled, or small twine
well waxed (with beeswax): a roller, or bandage should then
be applied. The animal must be kept at rest, on an opening diet,
of grass or bran; and, if costive, a dose of castor oil should be
administered. The treatment of the wound is of little conse-
quence; the principal object being to keep the bowel in its
proper situation. A considerable quantity of air will occasion-
ally get into the gut, after it has escaped from the belly, by
which it is so distended, as to render it very difficult, if not
impracticable, to replace it through the original wound. Should
this, on examination, be found to occur, the wound must be
enlarged, in order to allow the gut to be replaced, which must
be done in the most cautious manner, the knife being properly
guarded by the fore-finger.

Should it be thought necessary to stop the bleeding from
the wound, the most effectual method of doing it, next to that
of tying the blood vessel, is by placing bolsters of tow or sponge
to the bleeding part, and supporting it firmly with bandages. If
the new flesh should rise above the surface, and appear to be
produced too luxuriantly during the progress of the wound, it
may easily be checked by sprinkling on the vart a little pow-
dered blue vitriol.

rf

DISEASES AND REMEDIES. 487

STRAINS AND BRUISES.

Bleeding 13 most advisable whenever these accidents occur in
a considerable degree, or an important part is injured; fomenta-
tions are at first the most proper applications, in cousequence of
inflammation being the common effect of these injuries: but
when the inflammation has subsided, the liniment recommended
in a preceding article, on the swelling of the udder, may be
rubbed on the part twice or thrice a day. When any part of
the limbs is so strained as to occasion lameness, and it continues
after the above application, a blister should be used. In bruises
that occur from the pressure of the yoke, or other slight causes,
the lotion prescribed below will be found of service:

Goulard’s extract, . . C : iH . half anounce,

Vinegar, . 7 a i: 5 5 : 4 ounces,

Water, . 7 ‘ e « = & . I pint.
Mixed.

TO DRY A COW OF HER MILK,

Mr. Clater observes that this is a subject with which every
gentleman grazier should be well acquainted. It is frequently
found necessary to dry cows of their milk at all times of the
year, in order that they may the better be fed for the shambles.
Some cows are more difficult to dry than others, by reason of
their giving too large a quantity of milk, and the gross habits of
body peculiar to some beasts.

Without great care and management, these will be liable to
the downfall, either in the udder or foot; or otherwise it may
terminate in some inflammatory disease.

Cows that are apt to milk themselves, are difficult to dry;
they should, therefore, be dried early in the spring, while on dry
food. Others may be dried either in the pasture or in any other
place, Such cows as are in the pasture, give a considerable
quantity of milk, and are in good condition, ought to be brought
intoa foldyard over night, and from three to four quarts of blood
taken from them, and the next morning the following drink
administered :

Bole armenic, powdered, . . a a 7 . 2 ounces,
Roach alumn, powdered, (If a large beast, 8ounces,) . 6 ounces.

Mix and put them in a pitcher, then pour a pint and a half of
boiling ale upon the ingredients. Afterwards add one pint of
good vinegar, and give when new milk warm.

488 AMERICAN CATTLE.

The cow must be milked clean at the time the above drink is
given, and two hours after may be turned into her pasture.
About four days after, if her udder appears hard and full, let her
be brought out of the pasture, milked clean, and the drink he
repeated as before. ?

This is generally sufficient to dry any cow of her milk; but as
some cows give so much that it renders them very difficult to
dry, it is therefore frequently found necessary to repeat tbe drink
and milking every fourth day, for three or four times, before they
can be completely dried.

MURRAIN, OR PUTRID FEVER.*

Mutrain, or pests, are undoubtedly the most serious epidemic
fevers that ever have appeared among domestic animals, owing
to their violence and fatality; they have occasionally raged, from
the earliest historical accounts. From the several statements
that have been made concerning the disorder, it seems to have
varied in its symptoms and effects, according to the countries in
which it appeared, the various seasons in which its ravages were
commenced, and some other circumstances not perfectly ascer-
tained. It is evident that this disease was infectious, since it
was easily propagated among the species of animals which it
attacked; but itis not certain that it has the power of spreading
to other species; as men, horses, sheep, and dogs, that live in the
neighborhood of the cattle infected by it, evinced no signs of
having received the contagion. Nineteen out of twenty cattle
attacked by this disease are said, by Mr. Savage, to have died.

Causes.—The causes and nature of this disorder have not
been precisely ascertained. Some have imagined it to be con-
nected with a peculiar state of the atmosphere, and that it did not
originate in contagion. Many consider the principal cause of the
disease to be previous hard winters, obstructed perspiration,
worms in the liver, and corrupted food.

* This disease is, no doubt, analagous to, or the same as the Pleuro-pneumonia, or
possibly, Rinderpest, hereafter noticed. The disease had not, probably, appeared of
late, in England, when he wrote, as it has, in a few years since, with such fatal vio-
lence. It is evident that, personally, Mr. Lowson had little or no experience in its
treatment. We give his notice of it, however, as valuable in contributing somewhat
of knowledge concerning it.—L. F. A.

DISEASES AND REMEDIES. 489

Symptoms.—The following account of this disease is given by
Dr. Brocklesby. For ten days or a fortnight the cattle were
troubled with a dry cough, which is indeed not an uncommon
symptom among cattle at the close of a severe winter, and there-
fore Dr. Brocklesby did not consider it belonging to the present
disease; their eyes looked heavy, and, when the principal disorder
appeared, they refused fodder, but had an insatiable thirst for a
time. The milk cows decreased in their milk, which remained
to a certain quantity, sometimes, for two days, before it changed
color, but at length often dried up. On ceasing to chew the cud,
a shivering seized them all over, and a high fever immediately
came on; the milk, if any remained at that time, curdled over
the fire, but did not in the first of the disorder. At first the
belly was costive, but for the most part a looseness succeeded
within forty-eight hours after the shivering fit. The stools were
first green and watery, and of a stinking smell; their consist-
ence, however, altered afterwards to a viscid, slimy matter; the
purging continued till about the seventh day, and about that time
the excrements became thicker in such as recovered; and these
soon chewed their cud again, and tasted the fodder, which they
had before absolutely refused through the whole disease. All
that had not the looseness before the third day died. The urine
was very high colored, and in smaller quantities. The degree of
fever was observed very high; upon the third day, the pulse
-beat nearly a hundred times in a minute, whereas the ingenious
Dr. Hales found a sound ox’s artery not to exceed thirty-eight
pulses in the same time. At different intervals, after the attack,
they all labored under a prodigious difficulty, and panting for
breath; some suffered these after the first day, others not before
the third. But this disorder suffered remissions, and seemed
augmented towards evening and at night. Several beasts dis-
charged, towards the fourth or fifth day, when ill, a very great
quantity of frothy liquor from the mouth and eyes; others ran
actually purulent matter irom the nostrils. As the disorder
advanced, the eyes sunk more in their orbits, and some were
observed to be quite blind. Towards the conclusion, the fore
parts of the body, and particularly the glands about the head
were prodigiously swelled; and several beasts had a universal
emphysema, or crackling of air beneath their skin; those that
were not blooded equally with such as were. Frequently one

21”

490 AMERICAN CATTLE.

might observe pustules break out, on the fifth or sixth days, all
over the neck and fore parts. Some cattle were raging mad on
the first day; such were necessarily killed: some dropped down
suddenly; others died on the third; most on the sixth or seventh;
very few alive on the fourteenth day. Before death, the horns
and dugs grew remarkably cold.

Cure.—The method of treating the cattle, recommended by
Dr. Brocklesby, isas follows: Before the cattle are seized, he ad-
vises two setons or pegs to be put deep in the dewlap, and into the
under part of the neck; and, immediately upon refusing fodder,
the beasts should have three quarts of blood taken away; and
after twelve hours, two quarts more; after the next twelve
hours, about three pints may be let out; and, after the following
twelve hours, diminish a pint of blood from the quantity taken
away at the preceding blood-letting; lastly, about a single pint
should be taken away in less than twelve hours after the former
bleeding, so that when the beast has been bled five times, in the
manner here proposed, the worst symptoms will, it is hoped,
abate; but if the difficulty and panting for breath continue very
great, he sees no reason against repeated bleeding; or at least
against taking away the fifth time, instead of a single pint, twice
that quantity.

In the meantime, the setons or pegs should be daily promoted
to suppuration by moving the cord; and the cattle should have
as much bran water as they chose to drink lukewarm. This
should be made a little tart or sourish, either with common vine-
gar or spirit. of vitriol: and immediately after the first bleeding,
they should have the following drench:*

Nitre, ‘ « ai . + S « 1 ounceand a half,
Honey, u “ “ 5 : “ 2 ounces,

Camphor, . 5 fs < . @ « 1 drachm and a half,
Water gruel, . . . . 1 quart.

It is rather surprising that this same treatment, with a trifling
variation in the internal medicine, is also recommended by Mr.
Feron, as the result of his own experience, in what he terms the
gencral inflammation of cattle.

* When the disease has once settled itself in the system, all “‘ drenches,”’ or other
medicaments are useless—most of all.this everlasting ‘* bleeding,” which, if under-
taken at all by the above directions, had better not stop until the suffering beast is
relieved—by death.—L. F. A.

DISEASES AND REMEDIRS. 491

MALIGNANT EPIDEMICS—MURRALN, PLEURO-PNEUMONIA,
RINDERPEST.

We should hardly mention these terrible diseases, lad not our
attention been recently called to them, by the late devastations
in the herds of British cattle, within the last two or three years,
to such extent, that the Congress of the United States, some
two years ago, by a solemn enactment, prohibited the importa-
tion of foreign cattle into our country, altogether. That law is
still in force, and possibly to the salvation of our own domestic
herds, which might otherwise have been endangered by impor-
tations, wliich, of late years, have been frequent.

This disease, or diseases—for they are all malignant epidem-
ics—perhaps taking a more extreme type as circumstances may
govern, but all attended with a terrible fatality, has existed on
the Eastern Continent, at various times, for some thousands of
years. Youatt gives an elaborate description of the disease.
The first we hear of it is in the Bible, (Exodus ix. 3-6,) when
the cattle of Egypt were smote with murrain as a punishment
for retaining the children of Israel in bondage. Profane writers,
as Homer, Hippocrates, Plutarch, Virgil, and others before
Christ, make mention of it, and it has existed in various coun-
tries of Asia, and Europe, down to the present day—not con-
tinuously, but at different periods—and been attended with
devastating fatality, sweeping, at times, the countries which it
ravaged, of almost all their herds.

The lights of science and investigation have failed to give the
cause or origin of these epidemics; but that they have been con-
tagious is certain, and the immediate extinction of the herds
affected with it has proved as yet its only certain cure. We
have not space to recount its ravages, even in England of late,
and can only allude to it in connectiou with what we have lately
known of it in our own country. ‘ Murrain,” as we understand
it in America, is only a casual disease, deadly enough whan it

492 AMERICAN CATTLE.

breaks out, but mitigated in its virulence from the deadly mur-
rain of scriptural times, which was of malignant type. Pleuro-
pneumonia is worse and more deadly than any domestic mur-
rain, and has prevailed, at sundry times, to more or less fatal
extent in America; but the still more deadly and fatal Rinder-
pest has visited us but once, and that recently.

These may be called kindred diseases, as the forms they take
may rage with less, or greater violence and fatality, or yield to,
or resist medical treatment. A brief history of the Rinderpest
in America, may be important for our information. We find it
in the “Fourteenth Annual Report of the Secretary of the
Massachusetts Board of Agriculture, for the year 1865,” asa
report of a Commission appointed by the State Legislature to
investigate the disease. It is there given as the Pleuro-pneumo-
nia:

““We may reasonably entertain the hope, that after a long
series of well-meant and well-directed efforts, that contagious
disease among cattle, known as pleuro-pneumonia, has been erad-
icated; while the sad experience of Great Britain in combating
a somewhat analagous disease, the rinderpest or cattle plague,
which has carried off more than two hundred thousand of the
finest animals, has become sufficiently well known to confirm the
wisdom and sound judgment of our own State authorities in the
course adopted to prevent the introduction and spread of con-
tagious diseases among our stock.

“Tt is possible that in the early stages of our efforts to arrest
the progress of the pleuro-pneumonia, when the disease was less
understood than it is now, a somewhat larger number of cattle
were destroyed than was absolutely necessary to secure the object
in view; but no one can be so short-sighted as not to admit that
it was better to err on the side of safety than to run the risk of
incurring the losses which would inevitably have followed
neglect; for we know now that every conceivable expedient was

DISEASES AND REMEDIES. 493

adopted by the English government to avoid the harsh necessity
of a resort to the ‘stamping-out process,’ and that it was com-
pelled to come to it at last, and to admit that it was the only
effectual means of avoiding a far more terrible disaster, the losses
in two years being about twenty millions of dollars.

“By a reference to the fullowing report of the Massachusetts
Commissioners on Contagious Diseases among Cattle, it will be
seen that the aggregate cost to the State of extirpating the dis-
ease from our herds has been less than seventy thousand dollars,
an amount which must appear trifling when compared with the
results attained, and the exemption secured, by the efficient
efforts of the State Board of Agriculture, and the too little
appreciated labors of the Cattle Commissioners,

“The Commissioners on Contagious Diseases among Cattle, in
submitting their report, congratulate the people of the Com-
monwealth upon the prodable extinction of the disease, (no case
having come to their knowledge since October, 1865,) which but
afew years since threatened to be of so serious a character, viz.:
pleuro-pneumonia.

“The Commissioners have been called to several towns during
the past year, to examine diseased animals, yet not a case of
contagious pleuro-pneumonia has been found.

“A concise history of the disease, from its first appearance in
Mr. Chenery’s herd in Belmont, to the present time, is deemed
of sufficient importance to warrant its insertion in this report.

“In the latter part of May, 1859, four cattle arrived from
Holland and were taken tothe farm of Mr. Chenery.* Two of
them were sick, and in a few days died. Another soon after
sickened and died. At the time of the death of the third, three
calves were sold to go to North Brvokfield, one of which was
taken to the herd of a dealer for treatment, being sick. The

* See notice of Mr. Chenery’s importation of Holstein cattle, page 169.—L. F. A,

494 AMERICAN CATTLE.

dealer, trading in cattle, as usual, soon spread the disease far and
wide.

“In the following April, an act was passed ‘to provide for the
extirpation of the disease called pleuro-pneumonia among cattle,’
which gave the Commissioners power to cause to be killed all
cattle in herds where the disease was known or suspected to
exist. The disease had, at the time of the passage of the act,
been extensively scattered, and in a short time the appropriation
($10,000) was absorbed. A larger number of cattle having
been exposed than was at first estimated, an extra session of the
legislature was called to revise the law, and to provide the means
of executing it. A new law was enacted, and received the sanc-
tion of the Executive on the 12th of June.

“No new outbreak of the disease occurred during that year,
nor in that locality, as far as is known, to the present time. The
number of cattle killed was nine hundred and thirty-two.

“For more than a year nothing was heard of pleuro-pneumonia,
Tn fact, those most directly interested were confident that the
disease was extirpated. arly in the following winter, however,
it was reported that it existed in Milton, Dorchester, and
Quincy.

“A Board of Commissioners was appointed, who, upon investi-
gation, found the reporttobetrue. A pair of cattle was purchased
at Brighton, which were taken to Quincy, and both died. No
further history of them could be learned, as it-was impossible to
identify them; but the spread of the disease could in every
instance be traced to contact with the animals in the herd in
which they were at the time of their death, as shown in the
report of that year. The number killed during the year, was
one hundred and fifty-four.

“For several months the Commissioners felt confident that the
disease was eradicated. In February, 1863, the Commissioners
were called tu examine sick cattle in the north part of Waltham

DISEASES AND REMEDIES. 495

—also in Lexington. It proved to be pleuro-pneumonia, and its
origin was directly traced to a dealer, and from the sale of cattle
by him, to eight different herds. The appropriation ($1,000)
was soon exhausted, consequently the Commissioners resigned.

“The selectmen of several towns were called upon to execute
the law, which they (some of them at least,) reluctantly did, yet
the disease still prevailed. Accordingly the present board of
Commissioners was appointed in April, 1864,

“Tt was found that several herds were affected, and that the
origin of the disease was in Lexington, or that immediate vicinity.
Seventy-four cattle were killed during the year.

“In 1865, but three herds werc found affected with the disease,
from which four animals were killed.

“The Legislature in its last session, in a proviso to the resolve,
allowing the sum of twenty thousand dollars to the use of the
Commissioners, require them to make investigation and report
upon the curability of the disease.

“No cases of the disease having come before the board the
past year, they were of course unable to comply with the request,
and can only refer, for information on this subject, to the report
of last year, on the experiments made by the Commissioners
during the years-of 1864 and 1865.

“The uniform course of the present board has been to isolate
all herds they have found affected with the disease, and such
other cattle as had in any way been exposed to diseased herds,
to kill such as they were satisfied had the disease to that extent,
as to make them useless to the owners, and, en but few instances,
only such. The result of our action contrasts favorably with that
of Great Britain, in the management heretofore of contagious
diseases among cattle.

“In Great Britain, during the past two years, public attention
has been diverted from plewro-pnewmonza, to the more terrible
disease, r7nderpest.

496 AMERICAN CATTLE.

“We here quote from Prof. McCall’s introductory lecture before
the class of veterinary students, November 6th, of the present
year, at Glasgow, Scotland, to show that pleuro-pneumonia is still
making its ravages among the cattle of that country:

“(For upwards of twenty years this country has annually lost
thousands of cattle from one contagious disease alone, viz.: pleuro-
pneumonia, and at the present moment it is busy among our
herds. One gentleman present has lost twenty-two out of a
herd of, thirty-five; and-a few weeks ago I was consulted by a
farmer who had lost twelve out of twenty, and now the disease
has appeared among his young stock. The number of deaths in
these instances are appalling, and the loss, directly or indirectly,
cannot be estimated at less than £900 or £1,000—($5,000.)

“«The plague has drained the pockets of farmers and dairy-
men of thousands sterling; but, thank Providence, we are now
free of the disease in this country. Pleuro-pneumonia has drained
our pockets of millions of pounds, and she is still in our midst,
the great enemy of ourstock, * * * * * Use the means
I have indicated, and the means which the plague has taught us
to be of benefit, in controlling contagious diseases, and if the con-
tagious pleuro-pneumonia of cattle, now decimating our stock, is
not thereby extinguished—stamped out—its operations will be so
curtailed, that the losses resulting to stockholders, from the pres-
ence of the disease, will sit light upon them.’

“Prof. Simonds, in his introductory address, delivered at the
Veterinary College in London, in October, says:

“<Wrom this time, the disease called rinderpest, spread in all
directions, the attacks gradually rising until they reached, in the
week ending February 17th, 1866, the alarming number of
15,706. The first order in council, was dated July 14th, 1865,
and from that period until now, order has succeeded order, with
more or less influence in checking the progress of the malady,

and providing for the altered state of things arising out of its
existence.

DISEASES AND REMEDIES. 497

““The passage of the Cattle Plague Act was, however, the
real cause of the diminution of the cases which have since taken
place, and which emboldens us to hope that ere long the dis-
ease will be entirely exterminated. For the first time in the
history of the visitation, the attacks were returned as under one
hundred for the week ending September Ist, ninety-nine being
the exact number reported by the inspectors.’

“He quotes from the official returns the amount of loss which
England herself, apart from other parts of Great Britain, has
sustained :

“«The total attacks are returned as 198,406. The animals
killed, (diseased,) amounted to 77,508; those which died, to
90,415; the recovered, to 21,589; and the unaccounted for, to
8,894. Besides which, no less than 38,356 have been slaugh-
tered healthy, to prevent the spread of the malady. These
figures are truly formidable; but they fail to show a tithe part
of the distress and ruin which has been brought on hundreds of
industrious farmers and cattle owners by this dreadful visitation.’

“Tn speaking of Scotland, he says:

“<Tt appears from the official returns, that the attacks in Scot-
land amount to 46,861, being 4.841 per cent. of the entire stock
of the country.

““Tn Ireland, but fifty cattle were exposed to the disease;
twenty-nine were attacked, and either died or were killed, and
twenty-one were slaughtered healthy.

“‘Nothing can show more clearly the propriety of the stamp-
ing-out process than this result. In it we have a parallel with
what took place in France, where only forty-three animals,
healthy and diseased, were sacrificed to the pole-axe, the country
being thereby freed from the plague.’

‘The Cattle Plague Act, alluded to above, resembles the law
passed by the Legislature of Massachusetts, at the extra session,
in its general features; and the course adopted by the authori-

498 AMERICAN CATTLE.

ties of Great Britain, in relation to rinderpest, is similar to that
taken by the present Board of Commissioners in Massachusetts,
in relation to pleuro-pneumonia. :

“Prof, Simonds further says that a focus of the disease still
exists; consequently the law passed by Congress, preventing the
landing of any cattle from foreign seaports, should be continued
in force.

“We append to this report, a statement of the entire expendi-
ture, by the State of Massachusetts, for the extirpation of the
disease, since its commencement in 1860, obtained from the treas-
urer’s books, which is $67,511.08. In addition to this amount,
the several towns where the disease has been found, have paid
one-fifth of the cost of isolation, and of the appraised value of
all the cattle killed, amounting to a sum which we estimate at
$10,000. (There is no printed report of the number of cattle
killed by order of the selectmen of towns in 1863.)

“The amount paid from the treasury on account of pleuro-
pneumonia, is as follows:

In 1860, $28,733 21 | In 1865, $5,622 84
1861, 14,118 43 1866, 386 35
1862, 4,525 86 Sa
1863, 6,657 32 $67,511 08."
1864, 7,467 07

Thus, it, will be seen, that the disease in Massachusetts was
effectually ‘stamped out” by the energetic, relentless action of
the Commissioners appointed by the State for that purpose.

We do not find in this report any account of the workings of
the disease, and for that omission, we are enabled to supply them
from a report of the Commissioners appointed by a law of the
Legislature of the State of New York, passed in the year 1866,
immediately after the passage of the law by Congress prohibit-
ing the further importation of foreign cattle into this country.
We cannot do better, perhaps, than to copy the “circular,”

DISEASES AND REMEDIES. 499

addressed by this ‘‘Commission,” at their meeting in Albany,
June 7th, 1866, “To the Farmers of the State of New York.”
The danger of the epidemic then reaching our shores, was
thought to be imminent:

RINDERPEST.

“The disease called the rinderpest, which swept across the
Kastern Continent with such resistless fury, destroying vast num-
bers of ruminant animals, may, at any moment, reach our shores.

“In view of such a contingency, the Legislature of our State,
at its last session, appointed the undersigned Commissioners,
charged to watch over the preservation of our flocks and herds
from this disease, and armed them with plenary powers to adopt
such measures as might conduce to the result.

“No amount of energy or wisdom, on the part of the Com-
missioners can, however, ward off the ravages of the disease, with-
out the hearty co-operation of the owners of cattle. United,
harmonious action, guided by an intelligent plan, will reduce the
number of victims to a minimum.

“Asa part of such plan, we desire to offer the following advice,
which we hope will commend itself to the judgment of cattle
owners, and prevent the spreading of the disease:

1. Symptoms.

“ After exposure to contagion, the cattle exhibit no external
marks of disease until from the seventh to the fourteenth day,
when the following succession of symptoms present themselves:

“(a.) The breath becomes fetid. We urge farmers, therefore,
to watch their herds, daily, for the occurrence of this symptom,
which is easily recognized. The odor sometimes resembles that
of small pox, and is the very first symptom presented by the
disease.

“(.) As soon as this odor is observed, the mouth and the
vagina will be found unnaturally hot and red,

500 AMERICAN CATTLE.

“(c.) The temperature of the rectum rises from 100° and 102°,
its normal temperature, to 105°, 106° and 107°, when the pres-
ence of the disease may be confidently asserted. Thes test the
herdmaster should never overlook.

“(d.) A few hours after, the lower lip will show, on its internal
surface, numerous apthous patches, like small blisters, about the
size of a pin’s head. As soon as these appear, a thick fluid will
exude and run from the mouth.

“(e.) The animal will hold tts head to one side, and have a
peculiar dejected and pitiful look. This is very characteristic of
the disease, and cannot easily be mistaken.

“When these symptoms appear, notice of the fact should be
promptly transmitted to the nearest Commissioner. We cannot
too strongly urge upon cattle owners, the importance of constant
watchfulness for the occurrence of these symptoms, and of prompt
information to the Commissioner the moment they are observed,

2. What ts to be done.

“(a.) Remove all hay or other food from the manger. Do
not permit the animal to eat anything.

‘““(6.) Clean the stall in which the animal is confined. No
straw should be allowed as litter. Saw-dust is best, or if it can-
not be had, dry sand may be used in its stead.

“(c.) Dig a grave, at least five feet in depth, and large
enough for the animal with its droppings and litter.

“(d.) Scrape up the saw-dust or sand whenever any excre-
ment or urine, or the ‘thick fluid,’ mentioned in section 1, falls
upon it, and deposit it in the grave, covering it with sulphate of
iron (green copperas) or quick-lime. Cover the spaces this
scooped out with fresh saw-dust or sand. (This recommenda-
tion is of very great importance, experience in Europe having
shown conclusively that it is through the action of these excre-
tions mainly, that the disease is transmitted. Horses, sheep, rats
and even birds, which have put their feet in these excretions, and

DISEASES AND REMEDIES. 501

afterwards walked on a public road, have communicated the dis-
ease to cattle which passed over the same road afterwards. We
think this precaution will do more than any other to arrest the
progress of the disease, should it reach this country.)

“(e.) Every person whose feet have been in contact with
these excrements, should wipe them, carefully, before leaving the
stable. A box of chloride of lime should stand at the stable
door, and after wiping the shoes, the person should stand in this
box, to disinfect them. Those who carry out the excretions,
should carefully avoid touching them with their clothes, and
should thoroughly wash their hands with soap and water, after
such work.

“(f) Isolate all cattle from the sick ones, keeping to wind-
ward of them.

“(g.) Keep a good supply of disinfectants oe on hand.

3. Medical treatment.
“Tt is not worth while for you to waste money on medical
treatment. Nearly all the drugs in the Materia Medica have
been tried in Europe, and found ineffectual.

4. Precautions.

“(a.) Keep your cattle off of and away from public roads
as much as possible.

“(b.) Prevent them from having any intercourse with strange
cattle.

“(¢.) Improve the ventilation of your stables, keep them
scrupulously clean, and admit more sunlight into them than is
usual.

“(d.) If strange farm laborers come upon your premises,
insist upon their dipping their shoes in the box of chloride of
lime, mentioned in section 2, (e.)

“(e.) The more healthy the condition in which animals are
kept, the more likely will thay be to rosist the contagion.

L

502 AMERICAN CATTLE,

“(f) The more highly bred are your animals, the more care-
ful should you be to keep them from exposure, as experience
shows that thorough bred animals are more likely to take the
disease than common cattle.”

It will thus be seen that, had the disease appeared, the New
York Commissioners, being armed with the power, had oocasion
required its use, would have as effectually “stamped out” the
plague by immediate slaughter, as did their predecessors in Mas-
sachusetts. Happily such occasion passed, and we trust there
may be no future necessity of any action. The commission was
renewed in the year 1867, to continue three years.

A modified pleuro-pneumonia has occasionally broken out in
some of the eastern counties of New York, and Pennsylvania,
alarming to some extent, at first, but prompt attention prevented
its spreading, if it did not yield to treatment. Although we
hope the disease may never occur with us, we have thought that
a somewhat extended notice of it would not be unprofitable, but
indeed serviceable to our American farmers.

We conclude the subject of rinderpest, with an extract from a
report by Mr. X. O. Willard, on his recent return from an agri-
cultural town in England, to the N. Y. Agricultural Society, and
published in Transactions for the year 1866:

“The southern counties of England through which I passed,
have suffered but little from this disease, but in some of the
northern counties, especially Cheshire, the plague has been most
terrible in its ravages. The immense dairy herds of Cheshire
have been. swept away almost entire, and a great gloom prevails
among the people.

“The cheese product in Cheshire, Lancashire, Shropshire, and
Derbyshire, has fallen off this year more than forty millions of
pounds. The Cheshire farmers have now no faith in medicine
or remedial agents for rinderpest. One farmer, who had lost
eighty head, and had tried various remedies advised by veterina:

DISEASES AND REMEDIES. 503

rians, said he preferred homeopathic treatment, but the cures, like
the medicines, were infinitesimal.

“Professor Gamgee, whom I met in London, said, ‘our gov-
ernment ought at once to take the proper steps for crushing out
the disease, in the event of its reaching our shores. On its first
appearance in a herd, every animal should be immediately slaugh-
tered, premises purified, and every precaution taken that it spread
no further. We must not dilly-dally with the disease, but employ
prompt action and energetic measures. The men employed to do
this work should be stern and inflexible in their decisions, and
not be swayed by any sympathy for losses sustained by those
owning the herds. They should look upon it as a terrible
calamity, threatening the nation, which must be walled in and
crushed at all hazards, in its incipient stages. Take warning,
said he, by England’s dilatory action, and you, in America, will
be spared one of the greatest calamities that ever befall any
country.’”

We trust that the rinderpest in Western Hurope, as well as
in its brief appearance a few years since on our own side of the
Atlantic, has passed into history, not again to disturb our fears
with its anticipated ravages.

ABORTION, OR SLINKING.

This dangerous disorder has, of late, become rife in some of
our important dairy districts, to such an extent as to become
alarming; and no cause has yet been satisfactorily accounted for
it. It has been seldom, in past years, that cows have aborted
throughout the country generally. In our own cow keeping of
many years, chiefly in the best common way of farmers, with hun-
dreds of them, we have never had, to exceed, in all, half a dozen
cases.

Abortion has, however, within a few years past, become alarm-
ingly prevalent in a portion of the dairy districts of the State of

»

504 AMERICAN CATTLE,

New York. In the Transactions of the New York State Agri-
cultural Sqciety for the year 1866, it is stated that ‘the farmers
in the counties of Herkimer, Oneida, Lewis, and Otsego, have
been for some years, and are now suffering great loss and dam.
age from the abortion of their cows. The abortions occur in
almost every month of gestation; but more particularly from
the sixth to the ninth month.

“Ina few cases, the cows die in consequence of abortion; in
others, they remain several months in a feeble and sickly con-
dition, during which they cannot be fattened; in others, they
continue to give milk, but the flow is poor in quality, and small
in quantity. In some cases, and those appear to be in the
majority, from the reports we have received, the farmer loses the
use of the cow for a whole year.

“The disease began to manifest itself about twelve years ago,
and has been gradually increasing ever since. It was greatly
intensified in the year 1865, and continued to increase in 1866.
In the year 1866, from the best information we can obtain,
twenty-five per cent. of the cows in the county of Herkimer
aborted; in Oneida, twenty-five per cent.; in Otsego, fifteen per
cent.; in Lewis, twelve per cent. In the other dairy districts, the
disease exists, but we are unable to obtain the measure of loss.

“The farmers’ clubs, of those counties, have labored zealously,
and have expended a great deal of money to ascertain the cause
of the disorder, but hitherto without success.

‘“‘On high lands and low lands, on old pastures and on new, in
high, and low bred stock, in cows that were purchased, and
those which were bred on the farm, in those that were high fed,
and those that were fed sparingly, in those that were kept in
underground stables, and in those that were kept above ground,
in large and small herds, on pastures that had been plastered,
(with gypsum,) and those which were unplastered, the same
liability to abortion appears.

DISEASES AND REMEDIES. 505

“The following are the only circumstances which seem to be
common to all reports:

“Tn all cases, the meadows and pastures contained much June
grass ( poa-pratensis.) In nearly all cases the bulls ran with the
cows,* and in most of them they drank hard water. In every
case the appearance of the calf was unnatural and unhealthy,
and the lochial discharges were unwholesome.

“The number of milk cows in this State, (New York,) is
1,123,000. In Herkimer, there are 41,566; in Oneida, 48,510;
in Lewis, 26,373; in Otsego, 36,847. These counties, with St.
Lawrence, Cattaraugus, Chautauqua, Chenango, Delaware, Jef-
ferson, and Orange, have 465,586 cows.

“The cows of the State produce 103,097,280 pounds of but-
ter, 48,548,289 pounds of cheese, and about 21,000,000 gallons
of milk, to be sold in cities and manufacturing villages. The
value of these dairy products could not have been less than
$48,000,000. If we assume the loss from abortion to be ten
per cent., the money value of the loss is $4,800,000 annually.”

This is a most sorry story of abortion; and when it is known,
as is the fact, that the above mentioned counties are chiefly high,
rolling land, abounding in the choicest grasses, and pure springs
and streams of water, eminently healthful to man and animals
generally, there must be some hidden cause for this calamity.
And yet no remedy has been discovered to prevent it.

Much has been written on the subject, within the last two or
three years, in our agricultural papers, but without settling the
question of its causes, or its prevention. Among our own cows,
we do not recollect a single instance where the cow, after a few

* When vill people learn to keep thcir bulls up—confined, away from their cows,
either in stables, or yards? That, of itself, may be one great cause of abortion, the
cows being continually run after and teazed by the too officious brute. In previous
pages we have said quite enough on that very important item of cattle manage-
ment As June, or blue grass, prevails almost everywhere in the pastures and cat-
tle regions of North America, we cannot imagine that food has anything to do with

ortion.—L. F. A.
abortion 2

506 AMERICAN CATTLE.

weeks, or months, did not return to regular breeding, without a
repetition of the misfortune, so that we have had little experi
mental knowledge of the malady.

Some fifteen years ago, a gentleman in the eastern part of
this State had a valuable herd of short-horns. The cows had
bred successfully, until one summer, while in their usual pastures,
a large majority of them, one after another, slipped their calves,
The fact was so extraordinary and continuous in the herd, that
their owner at once resolved to send them away to a distance for
keeping. They were driven out to a fine grass farm about a
hundred and fifty miles distant. Arriving there, no farther abor-
tions took place, and they were not returned to their old home
for some months, until the pasturing season had transpired.
Meantime, the proprietor of the herd began to examine into the
cause of this strange malady, and soon recollected that he had,
early in the spring, some time before the abortions commenced,
spread over his grounds a large quantity of fur clippings and
trimmings, the refuse of a manufactory where caps, and other
fur clothing were extensively made. He found these clippings
of skin and fur in various stages of offensive decomposition in
his pastures, and the cause of the difficulty, in his own mind,
was readily solved. By the end of the season the clippings had
become entirely decomposed, and absorbed, or amalgamated into
the soil. By the next spring, all but their fertilizing power had
disappeared, and no further ill effects were produced. It is hard-
ly necessary to say that the experiment was not repeated, and
the cows were thereafter healthy, and free from further abortions.

This subject should be well understood. It is so admirably
and fully treated in Youatt, that in the absence of any mention ,
of it by Mr. Lowson, from whom we have so freely quoted, we
give, at length, Mr. Youatt’s remarks on the disease, if disease
it may be called:

“The cow is more than any other animal subject to abortion.
This takes place at a periods of pregnancy, from half of

DISEASES AND REMEDIES. 507

the usual time to the seventh, or almost the eighth month. The
symptoms of the approach of abortion, except the breeder 1s very
much among his stock, are not often perceived; or if perceived,
they are concealed by the cowherd, lest he should be accused of
neglect or improper treatment.

“The cow is somewhat off her feed—rumination ceases—she
is listless and dull—the milk diminishes or dries up—the motions
of the foetus become more feeble, and at length cease altogether
—there is a slight degree of enlargemeut of the belly—there is
a little staggering in her walk—when she is down she lies longer
than usual, and when she gets up she stands for a longer time
motionless. As the abortion approaches, a yellow or red
glairy fluid runs from the vagina (this is a symptom which rarely
or never deceives)—her breathing becomes laborious and slightly
convulsive. The belly has for several days lost its natural rotun-
dity, and has been evidently falling—she begins to moan—the
pulse becomes small, wiry and intermittent. At length labor
comes on, and is often attended with much difficulty and danger.

“Tf the abortion has been caused by blows or violence, whether
arising from the brutality of the cowherd, or the animal being
teased by other cows in season, or by unskillfully castrated oxen,
the symptoms are more intense. The animal suddenly ceases to
eat and to ruminate—she is uneasy, paws the ground, rests her
head on the manger while she is standing, and on her flank when
she is lying down—hemorrhage frequently comes on from the
uterus, or when this is not the case, the mouth of the uterus is
spasmodically contracted. The throes come on, they are dis-
tressingly violent, and they continue until the womb is ruptured.
Should not all these circumstances be observed, yet the labor is
” protracted and dangerous.

“Abortion is sometimes singularly frequent in particular dis-
tricts, or on particular farms, It seems to assume an epizootic.
or epidemic form. This has been accounted for in various ways.

508 AMERICAN CATTLE.

Some have imagined it to be contagious. It is destructively
propagated among the cows, but this is probably to be explained
on a different principle than that of contagion. It has been
stated that the cow is an animal considerably imaginative and
highly irritable during the period of pregnancy. In abortion,
ithe foetus is often putrid before it is discharged; and the pla-
centa, or afterbirth, rarely or never immediately follows it, but
becomes decomposed, and, as it drops away in fragments, emits
a peculiar and most noisome smell. This smell seems to be sin-
gularly annoying to the other cows—they sniff at it, and then
run bellowing about. Some sympathetic influence is produced
on their uterine organs, and in a few days a greater or less num-
ber of those that had pastured together likewise abort. Hence
arises the rapidity with which the fcetus is usually taken away
and buried deeply, and far from the cows; and hence the more
effectual preventive of smearing the parts of the cow with tar
or stinking oils, in order to conceal or suhdue the smell; and
hence, too, the ineffectual preventing of removing her to a far
distant pasture.

“Chabert, in his ‘Veterinary Instructions,’ relates a singular
case of this—a kind of pest or plague in the dairy of a farmer
at Toury. For thirty years his cows had been subject to abor-
tion. His cowhouse was large and airy; his cows were appar-
ently in good health; they were fed like others in the village;
they drank from the same pond; there was nothing different in
the pasture; his servants were not accustomed to ill-use the cat-
tle, and he had changed these servants many times in the thirty
years. He had changed his bull many a time; he had pulled
down his cowhouse, and he had built another ina different situa-
tion, with @ different aspect, and ona different plan; he had even
(agreeably to the superstition of the neighborhood,) taken away
the aborted calf through the window, that the curse of future
abortion might not be entailed on the cow that passed over the

DISEASES AND REMEDIES. 509

same threshold; nay, to make all sure, he had broken through
the wall at the end of the cowhouse, and opened a new door, in
order that there might not be the possibility that an elf-struck
fetus had previously gone that way; but still a greater or less
number of his cows every year slunk their calves.

“Thirty years before, he had bought a cow at a fair, and she
had suffered an abortion, and others had speedily followed her
example; and the cow that had once slunk her calf was liable to
do the same in the following year, and so the destructive habit
had been perpetuated among his beasts.

“Several of the cows had died in the act of abortion, and he
had replaced them by others; more of those that had aborted
once or twice, or oftener, had been sold, and the vacancies filled
up. M. Chabert advised him to make a thorough change. This
had never occurred to the farmer, but he at once saw the pro-
priety of the counsel. He sold evegy beast, and the plague
was stayed, This sympathetic influence is one main cause of
the slinking of the calves. There is no contagion, but the result
is as fatal as the direst contagion could have made it.

‘‘ Another cause of abortion is the extravagantly high condition
in which cows are sometimes kept. They are in a continual state
of excitement; and from the slightest cause, inflammation is set
up in the uterus, rendered more susceptible by the state of preg-
nancy, and abortion is the frequent consequence of that inflam-
mation.

“M. Cruzel has given an instructive account of abortion thus
produced. He was consulted by a farmer who had ten breed-
ing cows, that occasionally worked at the plough; as is often the
case in France. During the first year three of them aborted.
They recovered, and were soon again in calf. Two of them
slunk their calves a second time, between the fifth and sixth
months of pregnancy; the third went her full time and produced
a weakly calf, that died on the second day. In the following

510 AMERICAN CATTLE.

year a fourth aborted, and M. Cruzel was sent for. He was
immediately struck with the unnecessary high condition in which
all the cows and their calves were. He carefully inquired, but
could discover no other probable cause for these repeated acci-
dents, and he at once attributed them to the state of plethora in
which the beasts were kept. He ordered their quantity of food
to be materially reduced; he bled every one of them; the farmer
took care that nutriment should not afterwards be so danger-
ously wasted upon them, and abortion ceased to appear on the
farm.

“Mr. Wedge, in his ‘Survey of Cheshire,’ confirms this. He
says that ‘slinking happens generally in wet seasons, or when the
cattle are in very high condition, and generally continues for two
or three years together. In several parts of North Wales,
where the cattle through necessity are kept in lower condition,
instances of the kind vey rarely happen.’

“The pastures on which the blood or inflammatory fever is
most prevalent, are those on which the cows oftenest slink their
calves. Whatever can become a source of general excitation
and fever, is likely, during pregnancy, to produce inflammation
of the womb: or whatever would, under other circumstances,
excite inflammation of almost any organ, has at that time its
injurious effect determined to this particular one.

“There are some curious illustrations of this. It is well
known that cattle of all kinds are sometimes seriously injured by
feeding in the autumn on grass thickly covered with hoar-frost.
Inflammation of the bowels of a dangerous character, and some-
times palsy of the rumen, have been thus produced. In Switz-
erland, the commencement of the hoar-frost is the signal for the
appearance of abortion. It is occasionally seen at other times
in all the cantons, but now its victims are multiplied tenfold.
M. Barruel, V. S., of Chartres, speaks of sixteen cows that
aborted at different periods of pregnancy, from this cause, and
most of which died.

DISEASES AND REMEDIES. 511

“‘Acrid plants are often prejudicial to cattle. ‘There is no
farmer who is not aware of the injurious effect of the coarse,
rank herbage of low, marshy, and woody countries, and he
regards these districts as the chosen residence of red-water;’ it
may be added, that these districts are also the chosen residence
of abortion.

“Hard and mineral waters are justly considered as laying the
foundation for many diseases in cattle, and for this among the
rest. A writer, in a German periodical, gives the following
account: ‘In 1822, twelve of his in-calf heifers cast their calves,
and in the following year the like accident happened to twelve
others, the whole of which used to drink from ponds, the water
of which was strongly impregnated with iron. In 1824, ten
cows that wcre watered at other places all calved safely, while a
single cow that was allowed to drink of the ferruginous water
cast her calf. The same occurred in two following years.’

“Cows that have been long afflicted with hoose, and that
degenerating into consumption, are exceedingly subject to abor-
tion. They are continually at heat; they rarely become preg-
nant, or if they do, a great proportion of them cast their calves.
When consumption is established, and the cow is much wasted
away, she will rarely retain her calf during the natural period
of pregnancy. ;

‘“‘An in-calf beast will scarcely have hoose to any considera-
ble extent without afterwards aborting. The pressure of the
distended rumen seems to injure or destroy the foetus. Even
where the distension of the stomach does not wear a serious
character, abortion often follows the sudden change from poor to
luxuriant food. Cows that have been out and half starved in
the winter, and incautiously turned on rich pasture in the spring,
are too apt to cast their calves from the undue general or local
excitation that is set up; and, as has been already remarked, a
sudden change from rich pasture to a state of comparative star-

612 AMERICAN CATTLE.

vation will produce the same effect, but from an opposite cause.
Hence it is that when this disposition to abort first appears ina
dairy, it is usually in a cow that has been lately purchased.
Fright, from whatever cause, may produce abortion. There are
singular cases on rezord of whole herds of cows slinking their
calves after being terrified by an unusually violent thunder-
storm.* Commerce with the bull, soon after conception, is a
frequent cause of abortion. The castihg of the calf has already
been attributed to the sympathetic influence of the effluvia from
the decomposing placenta: there are plenty of instances in which
other putrid smells have produced the same effect, and therefore
the inmates of crowded cowhouses are not unfrequently subject
to this mishap.

“The consequences of premature calving, are frequently of a
very serious nature. It has been stated that there is often con-
siderable spasmodic closure of the mouth of the uterus, and that
the calf is produced with much difficulty and pain, and espe-
cially if a few days have elapsed after the death of the young
one. When this is the case the mother frequently dies, or her
recovery is much slower than after natural parturition. The
coat continues rough and staring for a long time; the skin clings
to the ribs; the appetite does not return, and the milk is dried up.
Some internal chronic complaint now takes its rise, and the
‘foundation is laid for consumption and death.

“When the case is more favorable, the results are, neverthe-
less, often annoying. The cow very soon goes again to heat,
but in a great many cases she fails to become pregnant; she
almost certainly does so if she is put to the bull during the first

* “Instructions Veterinaries, vol. 6, p. 154. Dr. Rudge, in his ‘Survey of Glouces-
tershire,’ says. that there was an enlosure near Arlingham, close to which was a
dog-kennel. Eight heifers and cows out of twenty aborted, in consequence, as it
was supposed by the farmer of the frequent exposure of flesh, aud the skinning of
dead horses before them. The remainder were removed to a distant pasture and
did well.”

DISEASES AND REMEDIES. §13

heat after abortion. The heat again and again returns, but she
does not stand to the bulling; and so the season is wasted, while
she becomes a perfect nuisance by continually worrying the other
cattle.

“Tf she should come in calf again during that season, it is
very probable that about the same period of utero-gestation, or
a little later, she will again abort; or that when she becomes in
calf in the following year, the same fatality will attend her.
Some say that this disposition to cast her young one, gradually
ceases; that if she does miscarry, it is at a later and still later
period of pregnancy; and that, in about three or four years, she
may be depended upon as a tolerably safe breeder; he, however,
would be exceedingly inattentive to his interest, who kept a
profitless beast so long.

“The calf very rarely lives, and in the majority of cases it is
born dead, or putrid. If there should appear to be any chance of
saving it, it should be washed with warm water, carefully dried,
and fed frequently with small quantities of new milk, mixed,
according to the apparent weakness of the animal, either with
raw eggs or good gruel; while the bowels should, if occasion
requires, be opened by means of small doses of castor oil. If
any considerable period has to elapse before the natural term of
pregnancy would have expired, it will usually be necessary to
bring up the little animal entirely by the hand.

“The treatment of abortion will differ little from that of par-
turition. If the farmer has once been tormented by this pest in
his dairy, he should carefully watch the approaching symptoms
of casting the calf, and as soon as he perceives them, should
remove the cow from pasture to a comfortable cowhouse or shed.
If the discharge is glairy, but not offensive, he may hope that
the calf is not dead; he will be assured of this by the motion of
the foetus, and then it is possible that the abortion may yet be
avoided. He should hasten to bleed her, and that copiously, in

22"

514 AMERICAN CATTLE,

proportion to her age, size, condition, and state of excitation in
which he may find her; and he should give a dose of physic
immediately after bleeding. The physic beginning to operate,
he should administer half a drachm of opium, and half an ounce
of sweet spirits of nitre. Unless she is in a state of great debility,
he should avoid, above all things, the comfortable drink, which
some persons so strangely recommend; and which the cow-leech
will be almost sure to administer. He should allow nothing but
gruel, and he should keep his patient as quiet as he can. By
these means, he may occasionally allay the general or local irrita-
tion that precedes or causes the abortion, and the cow may yet
go to her full time.

“Should, however, the discharge be fastid, the natural con-
clusion will be that the foetus is dead, and must be got rid of,
and that as speedily as possible. Bleeding may even then be
requisite, if much fever exists; or, perchance, the aforesaid com-
fortable drink may not be out of place. In other respects, the
animal must be treated as if her usual time of pregnancy had
been accomplished.

“Much may be done in the way of preventing the formation
of this habit of abortion among the cows. The fwtus must be
got rid of immediately. It should be buried deep, and far from
the cow pasture. Proper means should be taken to hasten the
expulsion of the placenta. A dose of physic should be given;
the ergot of rye should be administered; the hand should be
introduced, and an effort made, cautiously and gently, to detach
the placenta: all violence, however, should be carefully avoided,
for considerable and fatal hemorrhage may be speedily produced,
The parts of the cow should be well washed with a solution of
the chloride of lime, and this should be injected up the vagina,
and also given internally. In the meantime, and especially after
the expulsion of the placenta, the cowhouse should be well
washed with the same solution, in the manner that was recom-

DISEASES AND REMEDIES. 515

mended when the treatment of the malignant epidemic was under
consideration.

“The cow, when beginning to recover, should be fattened and
sold. This is the first, and the grand step towards the preven-
tion of abortion, and he is unwise who does not immediately
adopt it. All other means are comparatively inefficient and
worthless. It was the charm, by means of which Chabert
arrested the plague, which, for thirty successive years, had devas-
tated the farm at Toury. Should the owner be reluctant to part
with her, two months at least should pass before she is permitted
to return to her companions. Prudence would probably dictate
thatshe should never return to them; but be kept, if possible,
on some distant part of the farm.

“Abortion having once occurred on the farm, the breeding
cows should be carefully watched. Although well fed, they
should not be suffered to get into too high condition. If the pest
continues to reappear, the owner should most carefully examine
how far any of the causes of abortion that have been detected
may exist on his farm, and exert himself in carefully removing
them.”

CHAPTER XXXIII.
CASTRATION, AND SUNDRY MATTERS NOT BEFORE ENUMERATLy,

Tuts operation should always be done before the calf is six
months old; from one to three months is the better time, as it
gives less pain, and is sooner healed. When done, the calf should
be in perfect health, and growing condition.

The process is so well understood, by cattle breeders generally,
that particular directions are scarcely necessary. But, it is often-
times so cruelly and bunglingly performed, as to cause great incon-
venience and suffering to the animal; therefore, some directions,
as to the best mode, are necessary. This may be as follows:

First, grasp the scrotum in the left hand, and bring the testi-
cles down to the foot of the bag; then, with the other hand, and
a sharp, small knife—a sharp pointed jack-knife is as good as
any—cut a perpendicular slit in the back or rear side of each
testicle, close to the bottom, and long enough for the released tes-
ticle to pass through; then cut through the skin, and the inner
case enclosing it; push out the testicle, and gently draw the cord
attached to it out, one or two inches, and cut, or scrape it off, and
the work is done. Serve the other in the same way. Then put
in a little salted soft grease, and push it upwards towards the
belly with the finger. If the weather be hot, a few drops of
spirits of turpentine, mixed with water, may be washed just with-
in and around the outside cut of the scrotum, to keep off the
flies, and the calf may be set at liberty. If the operation be
done in rainy, or cold weather, the calf should be housed, if pos-
sible, for a few days, until the healing process is well under way.
If the scrotum becomes afterwards inflamed, and swells, and

CASTRATION, 517

matter gathers inside, the calf should be caught, the incision
gently opened at the bottom to let it flow out—even pressed out,
if it refuses to flow of itself—which it will almost always do, if
the cut be made large enough, which is the object of it. Ina
few days the cut will be healed, and your calf be capering about
the lot, yard, or stable, as if nothing had happened to him. All
twisting, turning, or cording methods, are cruel and brutal, and
neither so good, nor safe as the simple cutting we have described.

The castration of bulls, after arriving at virility, either younger
or older, may be done in the same way; but the castration of
bulls, after three years old, is sometimes hazardous, and if they
are to be fattened for slaughter, the better way is to feed them
as bulls. They feed quite as well, and the beef is as good as if
they were made into stags. Few persons can tell the difference.

SPAYING CALVES, HEIFERS, OR COWS.

This is an admirable way of converting them into ripe and
delicate beef. We know of no finer beef than a three or four
year old spayed heifer. The process is a delicate and skillful
one, and should never be attempted but by a steady hand. There
is no way of describing it, so that one not actually seeing, and
practicing it, may sufficiently understand, so as to successfully
perform the operation. Therefore, we do not undertake it.

In stock growing districts there are usually more or less
experts in the business, and only they should be employed to do
it. Where a surplus of heifers exist, and beef cattle are numer-
ously reared, the practice may be resorted to, as both necessary,
and profitable. Spayed heifers feed remarkably well—generally
better than steers, and when good, are equally sought by all
butchers who want to furnish choice cuts for their customers,

FREE-MARTINS.

Heifers, twinned with a bull, are usually called free-martins,
and, as a rule, do not breed. Soma instances have been known

518 AMERICAN CATTLE.

of their doing so, but it is against general experience. Bulls,
twinned with them, almost always are productive, and no objec-
tion need be urged against them, on that score.

Heifers, so bred, usually grow up with a steer-like look, and
we have known them broken and worked with the steers they
were twinned with, making serviceable work animals, though
they hardly ever grew to the size of the steer. The cause of
their barrenness is found in the want of development, or expan-
sion in their maternal organs. They seldom ever come in heat,
or desire copulation. We have had many instances of the kind
in our own herds, and the heifers always proved barren. Such
heifers had, therefore, better be treated as steers, and fed for
slaughter at the proper age.

Youatt details some processes of examination into the breeding
organs of free-martins, but only to show the utter impossibility of
their power of conception. Twin heifers are as productive as
single ones, but we do not know that they are more likely to
produce twin calves than they. Indeed, one good calf is quite
enough for a cow to produce at a time, and with it, the breeder
should strive to be content.

DRINKING WATER.

We have often spoken of pure water for cattle. Asa rule,
their drinking water should be so. Yet there are certain medici-
nal, mineral, or impure waters, of which they are remarkably fond,
as springs slightly saline, sulphury, or tinctured with iron, such
being the most common of the mineral water. Sometimes, cattle
incline to partake of stagnant and filthy waters, and will, if
Opportunity offers, gorge themselves almost to bursting with
them, even to the neglect of the purest springs, or streams to
which they have daily access.

Why this apparently vitiated taste exists, we do not always
know, for healthy cattle most generally indulge it, nor do we

DRINKING WATER. 519

know that its use affects them adversely, when only occasconally
drank by them. There is certainly something in the taste of the
water that they like, but we would not indulge them in its use,
to any extent—dairy cows, especially. A constant use of it
must affect their milk, in taste, and quality. It may act upon
them medicinally for a time or two, but its constant use with cat-
tle, for any purpoge, we think disadvantageous to their general
health and welfare. Therefore, we say that clean, and pure, and
running water, should always be furnished them, if possible.

We are aware that there are wide districts of country, where
natural springs and streams are not abundant, and water must
be supplied by wells, cisterns, or artificial ponds; and even in
such localities, the cattle are healthy, if they only get enough
of it. It is only necessary, in such instances, that the water be
furnished and kept in as pure a state as possible.

BLOODY MILK—CURDLED MILK.

It sometimes occurs that a cow will give bloody, and again,
curdled milk from one or more teats, but not as a continuous
habit. Bloody milk, generally comes from an injury to the
udder, or teat, by inflammation, a bruise, or wound, and some-
times from disorder in the interior part of the udder. The curdly
milk shows itself in small lumps, or pellets, or stringy issues
when milking, while the milk from the other teats will be per-
fectly good. Such diseased milk should never enter the pail but
be drawn on the ground, or stable floor.

When either of these difficulties occur, the affected teat and
udder should be bathed with some soft emollient, as in garget
or puerperal fever; an ounce or two of saltpetre, dissolved in
water, may be given asa dose. When the curdled pellets, or
stringy flows occur, stopping the passage, a smooth, blunt-pointed
wire, not larger than a wheat straw, may be gently forced through

the orifice of the teat, up into the udder, to remove the impedi-
ment, back into the udder where it may be dissolved.

520 AMERICAN CATTLE.

Such difficulties, however, seldom occur, and are usually over-
come without difficulty in a few days, by careful usage. Should
the udder persist in yielding such disordered milk for any con-
siderable length of time, and through a majority of the teats, it
must be a question of profit with the dairyman whether to dry
her off for the shambles, or still retain her in the dairy, or for
breeding, in hopes of a better prospect in another year.

“HANDLING.”

This is a technical term which we have frequently used in
treating of the quality of | cattle, and not, perhaps, ‘sufficiently
explained at the time of first using it. It applies, in the man-
ner we have so used it, simply to the skin, and layer of flesh
immediately under it, as denoting the condition of the beast for
taking on flesh, and its quality, as consumable beef. A “hard
handler,” is one with a tight, close skin, with little or no yield-
ing of the flesh beneath. A “soft,” or “‘good handler,” denotes
an elastic or springy touch, both skin and flesh yielding like a
small hollow India-rubber ball, to the pressure of the fingers,
and the skin easy of movement over the flesh—not flabby, as
is sometimes the case with a very thin-skinned, and sleazily
made up animal.

A “hard handler,” denotes a bad and slow feeder, and tough
meat. A “soft” or ‘good handler” denotes tender, juicy meat,
and a quick, profitable feeder. These different kinds of hand-
ling, therefore, are a pretty certain indication of the value of
animals, either as feeders, or in the quality of their flesh. The
flabby handlers, although perhaps preferable to the really hard
handlers, are not desirable, lacking compactness in meat, and
“running about,” as the English butchers say, on the block
when cutting up.

The term has been but little used, or even understood, in this
country, until within the last twenty-five or thirty years, or since
the “improved ” foreign breeds have been introduced among us,

HANDLING. 521

Years ago, we have attended sundry cattle shows, and seen
various prizes awarded to breeding and fatted cattle, without
their being touched by the viewing committees, they being
unconscious of the great difference in handling, or in the value
of that quality, and judging only by the appearance and gen-
eral “make-up” of the animals; while a thoroughly educated
English grazier, or butcher, would go blindfolded into the rings,
and apply his hand, rather than his eyes, if he were confined to
either one sense, or the other, to judge of their quality.

But we have fast learned better. Now, we are happy to
say, that the touch, as well as the sight, is considered important
in judging of the true quality of the beast. ‘‘ Handling,” there-
fore, is an important item, and good handling has become indis-
pensable in marking the best quality; and since it has so become,
an evident improvement in that particular is found in the majority
of all our improved breeds of cattle. The brisket, neck-vein,
crops, ribs, back, loin, ramp, and thighs, are the important points
in determining the quality of either descriptions of handling.

The same remarks will equally apply to dairy, and breeding
cows, the best handlers being always the most desirable for
both purposes. Our own experience has been conclusive on this
point, with animals for any purposes, and we would prefer good
handlers, with some strongly defective anatomical points, to oth-
ers “hard” in their “handling,” yet with a more perfect contour
of shape and appearance. Good handling, therefore, is a great
point of excellence.

“PROOF,”

This is another technical term which we have occasionally
used in speaking of beef cattle. In the English, or foreign sense,
it denotes tallow, well “marbled” flesh, or the intermixture of
fat with the lean in suitable proportion when the beef is exposed,
after slaughter. There is much difference in cattle in this par
ticular. Good handlers almost always prove well, laying on thei:

§22 AMERICAN CATTLE.

fat in good places, and being equally distributed, both inside, as
well as next to the skin.

A hard handler seldom proves well. He is apt to be “lumpy,”
or “patchy” on the surface, when highly fed, putting the fat in
undesirable places, with an absence of it in the parts where most
wanted. Thus good handling, and proof, are apt to go together ;
one in the living beast, the other after slaughter, on the hooks,
or the butcher’s block.

LARGE, OR OVERGROWN CATTLE,

There is a great propensity with some people for large cattle.
Whatever the breed, great size they count a great excellence.
This is altogether a mistake. Extraordinary size is apt to be
accompanied with heavy bone, and coarseness. Coarse cattle
are always large consumers, and generally, slow feeders. They
mature tardily. Their quality of flesh is coarse, and the beast,
taken altogether, is undesirable both to the feeder, the butcher,
and consumer.

The most profitable of all cattle to the breeder, and grazier,
are those of medium size, compact form, low on the leg, and
what may be called—chunky ; yet they should have good length.
Still they should have good size for the breed; as much size as
is consistent with fineness, which means, small bone, and well
fleshed.

We frequently read accounts in the papers of enormously
large calves, steers, and bullocks—-oxen which weigh 3,000
pounds, live weight, and upwards, "Whenever we hear of such,
we immediately couple tllem with coarseness. It cannot be oth-
erwise, because such size is unnatural to the ordinary nature of
the beast. When fully fatted—and they hardly ever do get
thoroughly fat until five or six years old—they are patchy, or
lumpy, which are bad in beef cattle. Therefore, we say, do not
aim at extraordinary size in your stock. If of good breed, the

OVERGROWN CATTLE. 523

feed will regulate the size, and abundant food will give size
enough.

We have seen, it is true, some very large cattle that were
really fine; but such are exceptions to the common rule, and
we would not seek for them as bulls for stock getters, or cows
for breeding, at corresponding prices; that is to say, extraordi-
nary prices for extraordinary size, for it is not the rule that such
animals will produce their own sizes in their offspring, or beyond
the usual growth of the breed to which they belong. They are
simply, accedents,

Nor would we choose undersized animals. A fair medium is
always the safest, and best, in all stock cattle. Good size, fine-

“ness of bone, and full points, ald over, is the rule which we would
recommend in the selection of all neat cattle, according to their
breed,

ANALYTICAL INDEX.

Abortion or slinking, 503; in the dairies
of New York, 504; treatment of by
Youatt, 506.

Ages of cattle—Marks indicating, 419.

Alderney cattle—Origin and history, 128;
description, 128, 129; cow, 130; intro-
duction to the United States, 131; won-
derful yield of milk and butter, 131;
bull, 182; feeding in Channel Islands,
132; as a working ox, 133; as a beef
animal, 133.

Allen, A. B.—Cattle in the London Mark-
ets, 286-288; on the increase of Short-
horns in Great Britain, 164, 165.

Amalgamation of the different breeds in
America, 34-39.

America favorable to cattle production,
23.

Anatomical points of cattle, 41.

Ayrshire cattle, 111; description, 112-
117; cow, 113; bull, 115; their origin
and history, 116-118; milk production,
118-120; beef qualities, 120; manner of
rearing calves, 122; introduction to the
United States, 123; review of their his-
tory, 123-125; in America, 125, 126; as
a beef animal, 126, 127; cows, Mr. Bir-
nie’s, 359.

Bakewell, Rob’t—Improver of the Long-
horns, 77-80.

Barns for stock, 306.

Barrenness in cows, 240-250.

Beauty in cattle, 189, 190.

Beef—Value of annual consumption in
United States estimated, 15.

Beef cattle—Differences in breed, 276.

Birnie, William—Cooking food, 357-359.

Black water, 451.

Bladder—Inflammation of, 447.

Bloody milk, 519.

Bowels—Inflammation of, 442.

Brain—Inflammation of, 448.

Breachy animals, 431.

Breeding, 192; in-and-in, 200; grade cat-
tle for grazing, 254; dairy cows, 255.
Breeding cows—Their treatment, 219;
strange influences on them, 220; re-
markable effects of cross-breeding, 222.

Breeds—Which are the best, 181-186.

British cattle—Whence derived and their
improvement, 45-49.

Bruises, 439.

Bulls—Rearing and treatment, 262; in-
stances of remarkable usefulness, 264.

Butter—Annual production and value in
United States, 16, 17.

Cesarian operation, 467.

Calves—Stock, their rearing and treat-
ment, 267-270; for veal, 270; in Lon-
don market, 290.

Calving, 462.

Care of neat stock in winter, 303.

Castration, 516.

Catarrh, 457.

Cattle—In London markets, 286; orna-
ments of parks, 412; love of fine, 413;
in the Western States, 412; in the Mid-

- dle and Eastern States, 413.

Cattle yards—Railway, 291.

Chaps, 468.

Cheese—Annual production and valne,17.

Choking, 461.

Cold, 457.

Colic, 469.

526

Cooking food, 336-359; results, 351-356.

Corn—Best kind for soiling, 313.

Cows—Fall feeding, 330 ; winter feeding,
330-332 ; dairy value, 408; dairy treat-
ment, 415; treatment in calving, 417-
419, 462, 463-467 ; sucking themselves,
432; hooking and quarreling, 432.

Cow-pox, 482.

Crops for soiling, 313.

Cross-breeding—Remarkable effects of,
222.

Cud—Loss of, 480.

Curdled milk, 519.

Cutting fodder, 337; what is gained by
it, 340.

Dairy lands, 409; dairy women, 410;
dairy factories, 410.

Dairy cows—Their treatment, 415.

Devon cattle—Description and history,
50; English breeders of, 53; as a dairy
cow, 53-56 ; as a working ox, 56, 67; as
a beef animal, 58,59; in the United
States, 60, 61; in the London market,
288,

Diseases—Treatment and cures, 427; pre-
venting, 428-430; quack doctors, 429;
proper, 433; water treatment, 434; gar-
get, 436; puerperal, or milk, 437, 472;
wounds, bruises, sprains, 439; Low-
son’s treatise on, 440; inflammation of
bowels, 442; inflammation of lungs, 443;
inflammation of stomach, 444; inflam-
mation of kidneys, 446; inflammation
of liver, 447; inflammation of bladder,
447; inflammation of womb, 449; in-
flammatory fever, 450; red water and
black water, 451; scouring rot, 453-
457; catarrh, or cold, 457; mange, 459;
dysentery, 461; the fouls, 461; cows
previous to calving, 462; Casarian op-
eration, 467; swelling of the udder,
467; chaps, or sore teats, 468; gripes,
or colic, 469; choking, 471; the gad-fly,
474 ;, lice, 476; fog sickness, 476, loss
of the cud, 480; the jaundice, or yel-
lows, 480; snores, 482; cow-pox, 482;
the shoote, 483; venomous bites, 484;
wounds, 484: strains and bruises, 487.

Doctors—Quack, 429.

ANALYTICAL INDEX.

Drinking water, 518.

Dutch Cattle—See Holsteins, 166.

Drying cow of her milk, 487.

Dysentery, 461.

Economical points of cattle, 41.

Experiments in soiling, 315-326.

Fat ox—Shape illustrated, 285.

Feeding, 278; stall, 280.

Fences—Saving in pastures by soiling,
319.

Fever—Inflammatory, 450.

Fog sickness, 476.

Food—The grasses, 297-299; cooking, 336;
mixing different kinds, 338.

Fouls, 461.

Free-martins, 517.

Gad-fly, 474.

Galloway cattle, 99; their history, 99,
100; description, 101; bull, 102; ox,
103; manner of rearing in Scotland,
104-106; cow, 107; in America, 108; in
the London market, 289. .

Gripes, 469.

Guenon's theory—Milk marks in cows,
391; illustrated, 392; Mr. Magne’s ex-
planation and estimate, 393-397; Mr.
Haxton’s explanation and estimate,
398; disproved, 398, 399.

Handling, 520, 521; young animals, 271-
274.

Heifers—When to be bred for the dairy,
259; rearing thorough bred, 272.

Hereford cattle—Description anid history,
62-71; English breeders of, 64; as a
dairy cow, 66; as a working ox, 67; as
a beef animal, 68; in the United States
and Canadas, 70-73; bull, 65; cow, 66;
in the London market, 288.

History of neat cattle, 25; in the Bible,
in India, Egypt, Europe, 25-28; Ameri-
can cattle, 29; middle-horns—Devons,
50-61; Hereford cattle, 62-74.

Holstein, or Dutch cattle—History, 166,
167; introduction into America, 168;
Mr. Chenery’s importation, 169; de-
scription, 170; milking quulities, 170,
171; bull, 170; cow, 172; as a beef ani-
mal, 172; as a working ox, 173.

Hooking, 432.

ANALYTICAL INDEX,

Horns—Marks indi: ating age, 419.

Illustrations—The anatomical and eco-
nomical points of cattle, 41; Devon
pull, 61; Devon cow, 54; Devon ox,
58; Hereford bull, 65; Hereford cow,
66; Hereford ox, 68; Long-horned bull,
"6; Long-horned cow, 81; Long-horned
ox, 82; West Highland ox, 96; West
Highland cow, 98; Galloway bull, 102;
Galloway ox, 103; Galloway cow, 107;
Ayrshire cow, 113; Ayrshire bull, 115;
Alderney cow, 130; Alderney bull, 132;
old style Short-horn cow, 145; Short-
horn bull and cow of milking qualities,
154; Short-horn bull of flesh quality,
156; Short-horn heifer, 157; Short-
horn fat ox, 162; Holstein bull, 170;
Holstein cow, 172; Texan steers, 176;
shape of fat ox, 265; milk cow with
scutcheon,(Guenon’s theory) 392; milk
cow, horned, 399; milk cow, polled, 400;
teeth and marks of age, 420, 421, 422,
423, 424, 425.

Improved breeds of cattle, 45.

In-and-in breeding, 200; Price, the Here-
ford breeder, 207; Robert and Charles
Colling, 207; Mr. Bates, 208 ; the Booth
brothers, 208; Mr. Humrickhouse, 210;
Sir John Sebright, 212; Mr. Bake-
well, 214; Mr. Jones, 216.

Jaundice, 480.

Kicking cows, 430; oxen, 431.

Lice, 476.

Liver—Inflammation of, 447.

Long-horned cattle—History and descrip-
tion, 75, 76; bull, 76; cow, 81; ox, 82;
as a beef animal, 82; introduction to
and extinction in America, 83, 84.

London markets—Cattle in, 286-288.

Lower Canada—Cattle first introduced
into, 82.

Lungs—Inflammation of, 443,

Malignant epidemic, 491.

Mange, 459.

Marks indicating ages, 419.

Massachusetts Bay Colony—When cattle
were first introduced into, 30.

Maternity—As it approaches, 416.

527

Mexico—When cattle were first intro-
duced into, 29.

Middle-horned cattle, 50.

Milk—Value annually sold, 18; produced
and consumed in households, 18; dai-
ries, 883; value sold in New York, 333;
value sold in the United States, 333;
swill or distillery, 334; fever, 437, 472;
drying the cow of, 487.

Milk cows—Their selection, 365-401; gen-
eral marks, 366-385; shape, 369 386;
general appearance, 371-388; hygienic
condition, 372; local marks, 374; selec-
tion for breeding, 382; skin, hair and
color, 388 ; illustrated, 392, 399, 400; the
common way of obtaining, 402-404;
their treatment, 415.

Milking—How done, how to do, 404-407.

Murrain, 484-491.

Native cattle—How bred and mixed from
divers breeds, 31.

Nature—Her laws, 195.

Neatness in milking, 405, 406.

New Hampshire—When cattle were first
introduced into, 30.

New York—When cattle were first intro-
duced into, 30.

Number of cattle in United Statés, 11.

Overgrown cattle, 522.

Pastures—Water im, 300; shade in, 300,
301; change of, 301-303.

Pedigree—Necessity of, 197.

Perfection of form, 190-195.

Pleuro-pneumonia, 491.

Points of cattle—Good and bad, 41-44.

Pregnancy—Feeding in advanced stages
of, 250-252; duration of, 252.

Preparing food for steaming, 347.

Principles of breeding, 192.

Profits of breeding native cattle, 39.

Proof, 521, 522.

Puerperal fever, 437, 472.

Putrid fever, 488.

Quack doctors, 429, 440, 441.

Quality of our native cattle, 34.

Quebec—When cattle were first intro-
duced there, 32.

Railway cattle yards, 291.

528

Red water, 451.

Rinderpest, 491; in America, 492; in
England, 495; law in New York, 498;
symptoms, 499; treatment, 500; pre-
cautions, 501.

Rot—Scouring, 453-457.

Sale milk dairies, 333.

Scotland—lIts cattle, 85, 86.

Sex of calves—Influencing, 274, 275.

Shape of fat cattle, 284-286.

Sheds for cattle, 306.

Shelter to young animals, 271.

Shoote, 483.

Short-horns, 134; English writers on
them, 134, 135; Berry’s pretended his-
tory of them, 135-140; Youatt’s his-
tory, 136-139; true history, 140-145;
the ‘Durham ox,” 144; the ‘* White
Heifer that travelled,” 144; cow of the
old style, 145; introduction to America,
146-152; herd books, 153; character-
istics, 153-160 ; bull and cow of milking
tribes, 154; as flesh producers, 155;
bull, 156; heifer, 157; description and
colors, 158-160; as a dairy cow, 160; as
a working ox, 161; as a beef animal,
161-163; fat ox, 162; their proper homes,
163; their increasing popularity and
distribution, 164, 165; in the London
market, 286-288.

Size—Extremes should not be crossed,
198.

Snores, 482.

Soiling stock, 311-330; condition of ani-
mals, 317; effect of on milk, 318; saving
in fences, 319; saving in manure, 321;
saving in land, 321; crops, 322; method
of feeding, 323, 324; arrangement of
animals, 324.

Sore teats, 468.

Spanish cattle—See Texans, 174.

Spaying heifers and cows, 517.

Sprains, 489.

Stall feeding, 280-284.

Steam apparatus for cooking food, 346;
a cheap one, 848,

ANALYTICAL INDEX.

Stewart, E. W.—On soiling, 315-329; on
cooking food, 336.

Stock calves—Their rearing and treat-
ment, 267-270; running with the cows,
270.

Stomach—Inflammation of, 444.

Strains and bruises, 487.

Straw cutters, 341.

Summer food for dairy cows, 309-313.

Swill, or distillery milk, 334-357.

Teats—Sore, 468.

Teeth—Indications of age, 420-427.

Texan cattle—Descended from the Span-
ish cattle, 174; description, 175-178;
mode of rearing them, 175; portrait
of a group, 176; comparative value,
177; diseases of them, 179.

Transportation of stock to market,
291.

Tricks of cattle, 430.

Udder—Swelling of, 467.

Value of cattle in the United States, 13,
14; different kinds of cattle food com-
pared, 344-346.

Veal—Estimated annual consumption
and value, 15.

Venomons bites, 484.

Virginia—When cattle were first intro-
duced into, 30.

Water—Treatment of diseases,434: drink-
ing, 519.

West Highland cattle—Their history, 87-
89; their management, 94,95; asa beef
animal, 95, 96; ox, 96 ; proposed intro-
duction to America, 97 ; cow, 98; in the
London market, 289.

What constitutes a good animal, 187-189;
a bad animal, 187, 188.

Winter forage, 308; winter feeding, 305-
308.

Womb—Inflammation of, 449.

Working oxen, 293; rearing, matching
and training, 294-296,

Wounds, 489, 484.

Yellows, 480.

R. H. ALLEN & CO’S BUSINESS NOTICE.

We wish to call the attention of Breeders of Fine Cattle,
and all kinds of Improved Live Stock, to our last publication on
Agricultural Implements, Farm Machinery, and Small Tools for
the Farm and Garden. It constitutes the Fifteenth Edition of our
regular Business Catalogue, which we have issued for many years,
butis now so much increased in size, as well as perfected in its
descriptions, and in the quality of the engravings, that it ranks far
in advance of other similar publications in this country, as well as
abroad. Although it does not attempt a scientific description of
machines and tools, as was the case with the valuable ‘‘ Farm Imple-
ments,’ of Mr. J. J. Thomas, of the Country Gentleman, (now
unfortunately out of print,) yet it is so full in its details that it is a
book which every Farmer or Stock Raiser should possess, as they will
find it valuable for frequent consultation. The edition referred to is
& book of nearly 300 pages, containing about six hundred wood
cuts, nearly all of which are new and by first class artists, and is fur-
nished at $1 in paper covers, or $1.25 in cloth.

The first few pages are devoted to a brief description and analysis
of the best Fertilizers, and after thirty pages of description of
Cast Iron, Wrought Iron, and Steel Plows, Cultivators, Harrows,
Rollers, &c., &c., there is given a full list of all Implements and
Machines used in the harvesting of the Hay, Grain and Root Crops,
with those used for their preparation for market, or for home use.
Among the latter, we include Portable Steam Engines, Wind Mills
and all kinds of Horse Powers for driving Threshers and Cleaners,
Grain and Feed Mills, Corn and Cob Crushers, Smut Machines,
Fanning Mills, Corn Shellers, Hay, Straw and Stalk Cutters, &c., &e.;
all of these, however, being made of suitable size to, be worked by
hand as well as power.

For the further preparation of food for Cattle, we have several
patterns of Root Cutters and Slicers, of various sizes, up to those

23

capable of cutting three hundred bushels per hour, together with
Vegetable Boilers and Steamers for cooking roots, &c., to be heated
by coal or wood,

We devote considerable space, also, to articles for Dairy use, such
as Churns, Butter Workers, Dog or Sheep Powers; to Iron Feeding
Racks, Mangers and Troughs; Farm Wagons and Carts; Liquid
Manure Carts, Pumps, Fire Engines, Forks, Bows, and many other
articles of general utility in and around Farm Buildings.

In smaller articles for a Stock Barn, we have Cattle Ties, Bull
Leaders and Bull Rings, Cattle Syringes and Probangs, Ox Balls and
Muzzles, Cattle Cards, &c., in a great variety of styles and prices.

For Sheep Raisers, we have Shears, both Domestic and Imported,
and are about introducing a new Sheep Shearing Machine, in which
the inventor hopes to meet the wants of this and other countries.

Although we have enumerated only a few of the goods noticed in
our Catalogue list, we think enough have been specified to show
the value, to the general Agricultural community, of the book thus
described, and especially to Stock Farmers, and our opinion, partial
as it may be, has been confirmed by the whole Agricultural Press of
the United States.

Copies, bound in paper covers, will be mailed to all applicants, on
receipt of one dollar, or, in cloth binding, one dollar and a quarter.

Applications should in all cases be addressed to us as below.

R. H. ALLEN & CO.,
P. O. Box 376. 189 and 191 Water Street, New York.

*

ad

p@s> Frrtitizers.—R. H. ALLEN & Co. keep constantly on hand
the following popular Fertilizers, which they fully guarantee to be of
the best quality, viz.: PHospHATE or Limz, Grounp Bonz, FLour
or Bons, No. 1 Peruvian Guano, Pua@nix and other Paciric
Guano, AMMONIATED PaciFic Guano, Fish Guano, &c., &c.

2

Bes~ A general assortment of Booxs, for the Farmer, Gardener,
Florist, Fruit Grower, &c., sent by mail on receipt of the retail
price.

Fy
?

om
i

PATENT CYLINDER PLOW,

WITH SKIM, OR SUBSOIL ATTACHMENT.

Tus Plow derives its name from the form of the mold-board,
which is a segment of a perfect cylinder, with its ends cut in the style
of ordinary mold-boards. Its lines are thus always horizontal to
the surface of the land, and consequently it turns the furrow-slice
with the same uniformity as a wheel on its axle, and with the least
possible friction. The friction is still further reduced by the peculiar
arrangement of the share and land side, which, combined with its
other improvements, reduces the draught from one-fourth to one-third
less than that required by the best class of Plows now in gencral use.

For lightness of draught, simplicity of construction, ease of hold-
ing, and certainty of turning all soils of any required depth and
width, it far surpasses any other Plow. i‘

All the sizes are capable of turning either flat or lap furrows, of
any required lap, by using shares suited to various widths, all of
which can be supplied; and every furrow may be left concave on the
under, and convex on the upper side, which gives the lightest and
most friable condition to the soil, admitting of easy and thorough
pulverization by a light harrow or cultivator.

This front plow can be raised or lowered to turn any required depth
of upper furrow, or it can be removed entirely, at the pleasure of the
operator.

We have 187 distinct sizes and varieties of Plows on our Price
List, and most of the larger ones are arranged with fin or wrought
cutters, wheels and draft rods, as may be desired. They are cast iron,
polished and half polished, steel, wrought iron, &c., embracing every-
thing required for sward and fallow plowing, culgivating, deep
trenching, subsoiling, &c.

f@= Send for Price List for particulars.

R. H. ALLEN & CO.,
P.O Box 376. 189 and 191 Water Street, New Fork.

ONE HORSE, OR PONY CLIPPER MOWER.

A GoLtp MzpAL, (the highest premium,) was awarded to this
machine, by the New York State Agricultural Society, at their great
trial in Auburn, in July, 1866, when 59 Mowers and Reapers were
offered for competition.

This is the only really practical One-Horse Mower in the market.
It is constructed on the same general principle as the Two-Horse
Machine, and is easily drawn and worked by one horse. It is capable
of cutting thilfae-quarters of an acre per hour with ease, without
distress to the team, even in the hottest weather.

The CLippeR Mowers were introduced by us in 1868. Although they
at once took the first place among this class of machines, they have since
been modified from year to year, as each successive season’s experience

TWO HORSE CLIPPER MOWER.

in the field showed any point susceptible of improvement, and they
now rank among harvesting machines as our modern light steel Tools,
Plows, etc., do in comparison with the old fashioned and heavy imple-
ments of the past generation.

They are built on the system of interchangeable parts, a system that
hasnot in full, been heretofore applied to the construction of any Mower.
The like parts are exact duplicates of each other, and will fit any and
all machines of the same size. By this method, we are able to secure
exact uniformity in all our machines, and all will work gen well in
the field, whether put together at our manufactory ofM™by our Sub-
builders. i

While the CLipPERs possess every point of real excellence found in
other machines, they Wave many important features peculiar to them-
selves, viz.:

*23

1

The Drive WHEELS have ten wrought iron spokes, (each bracing
the adjoining ones,) thus rendering them lighter, at the same time
auch stronger, than the ordinary cast iron wheels. Though they are
independent of each other, either will drive. Both are in gear while
advancing, and out of gear while backing. The inside wheel runs in
the track of the shoe, and does not press down the cut grass.

The FraME is made entirely of cast and wrought iron, not in one
piece, as in some machines, but in parts, so arranged that in case any
one is injured, that only requires to be replaced, which any farmer is
competent to do. A frame of this material is almost indestructible,
while it cannot be warped by exposure to the weather in any climate,
as is the case with the wooden frames.

The Drarr ATTACHMENT is another peculiar and important feature
of the CLipPER machines. Being applied to the front end of the
frame and below the pole,(that serving merely as a guide for the team,)
the draft is consequently upward, whereby the inside shoe is made to
pass lightly over the ground, rendering unnecessary the leading wheel
in front of the shoe, with its attendant evils.

The method of adjusting the CuTTina Apparatus of the CLIPPER
is at once novel and peculiar. By means of the adjusting lever the
driver is enabled at all times, when the machine is in motion, to raise
or lower the points of the fingers and knives, thus varying the angle
and height of the cut, and adapting it to lodged grass, or rough, boggy
ground.

The patent cast steel FINGER Ban, and solid cast7steel GuaRDs, are
not liable to clog or break, with the under surface of the finger-slot
hardened; and in connection with the ball and socket knife-head they
make the most perfect Cutting Apparatus known. They are as much
in advance of the common flat bar and malleable iron guard, as the
latter are in advance of the old wooden bars and cast iron guards;
and to this most important of all requisites to a perfect Mower we
invite your particular attention.

The Mowers are made with 80, 32, or 36 inch Drive Wheels, with
five different cuts, varying from 3} for the Pony to 5 feet for the
Two-Horse.

The Reapers are made to cut 43 and 5 feet, with 36 inch Drive
Wheels.

pes~ For further particulars, send for a Circular to

R. H, ALLEN & CO.,
P. O. Box 376. 189 and 191 Wate? Street, New York.

HAND LAWN MOWER.

Tus machine has become indispensable to all owners of Lawns,
who value a fine, close and evenly cut turf, which is impossible to be
sate by the use of Lawn Scythes, even in the most experienced

ands.

When properly used, it leaves the grass not only evenly cut, but
the heavy roller compacts the sod and the soil below, with manifest
advantage to the appearance of the Lawn, as well as its permanent
improvement.

There are two sizes of Hand, and four of the HorsgyMachines, cut-
ting from 16 to 42 inches, according to size. Full description and
prices will be given, on application to

R. H. ALLEN & CO.,
P. O. Box 376. 189 and 191 Water Street, New Yorks

HORTICULTURAL TOOLS AND HARDWARE.

OANA ATT
SrA

The above cut represents our Horticultural Tool Chest. In our
new Catalogue, a large space is devoted exclusively to the above tools,
fully illustrated with cuts of the several articles.

The list comprises numerous varieties of Hoes for garden walks;
Knives for trimming edges of paths; Grass Hooks for cutting grass
where the Lawn Mower or Scythe cannot beused; Garden and Lawn
Rakes of Wood, Iron, Steel; Garden Barrows, with high sides, and
with one, two and three wheels; Syringes of Tin, Britannia and Brass;
Cephydrions, Greenhouse and Garden Engines for sprinkling ; Water-
ing Pots and Hose; Fruit Ladders and Gatherers; Fruit Knives;
Budding and Grafting Knives; Shears and Scissors, of all kinds, for
pane and trimming; Weeding Forks and Transplanting Trowels;

runing Saws and Chisels; Tree Scrapers; Garden Reels and Lines ;
Flower Poles for tying up Petunias, Roses, Carnations, Dahlias, &c.,
&c.; and in fact almost every tool, small or large, that can be of ser-
vice to the Gardener, Florist, Nurseryman or Fruit Grower.

The tools mentioned above, are furnished singly, or in chests of
various sizes and styles, at the option of the purchaser.

Price of the Catalogue, $1.
R. H. ALLEN & CO.,
P. 0. Box 376. 189 and 191 Water Street, New York.

FERTILIZERS.

R. H. ALLEN & CO., keep constantly on hand, the following popular Fertilizers,
each of which, they guarantee to be pure, and the best of their kind:

E. F. Coe’s Super-Phosphate of Lime.—This is composed wholly of bones,
either raw, or such as have been charred and used by the sugar refiners. They are
thoroughly decomposed by the addition of Sulphuric Acid, which is itself a fertilizer,
and when the charred bone is used, the ammonia-forming material of the bone, (the
animal tissues,) which had been expelled by heat, is fully made up by adding ammo-
nia, It is applied to crops in drills, or by sowing broadcast, and harrowing lightly
in. There will be no injury to seeds or plants, if placed in contact with them.

Ground Bone.—This is one of the most economical manures, and like the Super-
Phosphate, is applicable to all soils, and to all the muscle and bone-forming plants,
grains, roots, &c. It may be sown broadcast, or in drills.

Flour of Bone, is pure bone, reduced tc fine powder, and is applied to all crops,
as above.

Number One Peruvian Guano, (and we keep no other quality,) is the most
concentrated, and hitherto, has been considered the most desirable of the commer-
cial manures. Its principal value is in its ammonia, of which it contains 8 to 16 per
cent. It also contains about 25 per cent. of phosphate of lime and magnesia, which,
however, may be much more economically provided by either of the foregoing fer-
tilizers. Other manures, containing the mineral constituents of plants, such as
potash, soda, the phosphates of lime, magnesia, &c., (which are always found abun-
dantly in all forms of bone manures, and in ashes, barn yard manures, &c.,) must be
added with Peruvian Guano, or the crops will soon exhaust the soil of these neces-
sary ingredients, in consequence of the excessively stimulating effects of the ammo-
nia, which the Peruvian Guano holds in so largea proportion. It is furnished in bags
of about 160 lbs. each.

Phenix Guano is one of the best of the Phosphatic Guanos from the Pacific
Ocean, which are generally or commercially, known a3 AMERICAN GuANO. The
origin of this guano is identical with the Peruvian, being the deposits from the
innumerable flocks of sea-birds, which have resorted for ages to those islands of the
Pacific, where these deposits exist. But in all these islands, the abundant rains
(which never occur on the Chincha Islands where the Peruvian is found,) have
washed out the more volatile and readily soluble ammonia, leaving over 50 per cent. of
bone, phosphate of lime, and other fertilizing salts. In consequence of the absence of
ammonia, its effects on crops, though more enduring, are not so immediate, as from
the application of the Peruvian guano.

Ammoniated Pacific Guano.—This is a manufactured article, the basis of
which is the Phosphatic Guanos from the Pacific Ocean, with the additionof ammo-
nia producing ingredients, such as animal matters, and particularly the residium of
fish, after expelling the oil. The slow decay of this animal matter in the soil, forms
ammonia, the beneficial effects of which, add materially to its value as a fertilizer.

Fish Guano, is composed exclusively of the remains of fish, (which are caught
in great abundance on our Atlantic coast,) after expelling the oil, and thoroughly
drying and grinding.

All of the above, except Peruvian Guano, are shipped in barrels of 200 to 275 Ibs.
each,

SEEDS FOR CATTLE BREEDERS AND STOCK RAISERS,

In connection with our business in Agricultural Implements, we
have constantly on hand a full assortment of Seed and Seed Grains;
of all kinds, raised for us by the most reliable Seed Growers of the
United States, or imported from the best dealers of England, Belgium
and France. ;

Our assortment includes all that are raised for the feeding of Live
Stock, and it is to this branch of our Seed-business that we particu-
larly call the attention of Breeders of Cattle and all kinds of Stock.

In Field Seeds, we offer the Clovers, Grains and Grasses, of all
varieties, for pasture, for soiling, and for the regular Hay Crop, together
with all the new Fodder Plants, the use of which is rapidly increasing
in this country, and among which are choice prolific varieties of Sweet
Corn, the Italian and Hungarian Millet, Sorgo or Chinese Sugar
Cane, in its several varieties, Vetches, Peas, Rape, &c.

In the list of Roots, we offer all the old standard varieties for Win-
ter feeding, as well as others recently introduced and found valuable
in this country. Among them are the Long White Sugar Parsnip;
the White Sugar Beet; Long Red and Yellow Globe Mangel Wurzel ;
the Long Orange, and the Large Orange and White Belgian Carrots;
and in Turnips, we have five varieties of value, viz.: the Early White
and Red Top Flat, Long Smooth White or Cow Horn, Large White
French or Rock, and the Purple Top Yellow Swede or Ruta-Baga.

Orders for any quantity under four pounds, can be safely executed by
mail, the General Post Office Department having given particular
facilities for this purpose. The rates of postage to all parts of the
United States, not including the Territories, is two cents for every
four ounces or fraction thereof.

Detailed catalogues of our entire stock, with price lists, will be fur-
nished upon application on receipt of stanip.

Bes Our large Illustrated Catalogue, (15th edition,) containing
nearly 300 pages, and about 600 wood cuts of Agricultural Imple-
ments and Machinery, and Small Tools, will be sent post-paid on
receipt of $1.

R. H. ALLEN & CO,
P. O. Box 376, New York City

DOMESTIC ANIMALS.

R. H. ALLEN & CO. will fill orders for such Domestic Animals
of the best and most popular beeeds, as are to be found among our
best breeders. These include

Cattle—Suort-Horn, Devon, ALDERNEY and AYRSHIRE.

Sheep—BaxkeEwELt or LEICESTER, CoTswoLp and LINCOLNSHIRE
of the Long Wools; Sourn and HampsHirr Downs, of the Middle
Wools; and the S1LEsran, and native bred Murinos, of the Fine
Wools.

Swine—BerksHIRE, of the black and white; Essrx, of the pure
black; CuesHire and Cuester County, of the large white; and
SurFoLk, of the small white.

Also the Long-Eared Raxsits ; choice varieties of Fow1s, &c., &c.

In ordering any of the above, particular description should be
given, not only of the breed, but whether very choice animals are
required, as the prices vary very widely in pure animals of the same
breed, according to the selection.

All orders executed by us for any of the foregoing Animals, will be
fully guaranteed as to purity of breed, and good condition of the
animals when shipped.

peas A beautifully executed CaTaLoavE of our Implements, of
about 300 pages, and nearly 600 cuts, full of important information
for the Farmer, and a valuable addition to his library, will be sent,
post-paid, on receipt of $1.

R@s Price Lists of our Implements, will be sent gratis through
the mail on receipt of postage stamps.

pes A full CaraLoaus or SEEDs to DEALrRs, also a RETAIL Cat-
ALoauE of Seeds, will be sent gratis, on receipt of stamps. Parties
ordering as Dealers, should always state the nature and place of their
business.

g@ > Full information, prices, circulars, &c., will be sent of all
articles in our large Catalogue, on application. Address all letters to
P. O. Box 376, New York.

TO THE FARMERS OF AMERICA

And all Whom it may Concern:

THE EMPIRE WIND MILL MANUFACTURING CO.

OF SYRACUSE, N, Y.

Solicit your careful attention to their SELF-REGULATING,
STORM-DEFYING WIND MILL, as a LABOR SAVING
POWER for farm purposes, particularly for Pumping Water.

All allow this to be one of the most tedious performances connected
with farm labor, and hundreds of farmers might and would keep

more stock, could they be watered by a living spring at the surface
of the ground.

This can now be brought about, for long and patient effort has
overcome the most serious objections to Wind Mills, as heretofore
constructed, and this most e¢onomical power in the world is made
available; so we are fully prepared to sell, erect and warrant our
machines, and adapt them to all possible situations, so as to give
entire and lasting satisfaction.

Send for circulars, containing further information and testimonials,
and after that, if you still doubt, write-us:

I. The depth of your well.
II. The least depth of water ever known in it.

III. The height above the platform of the well to where you wish
the water discharged.

IV. The lateral or side distance, if any.

V. The amount or quantity of water wanted, or at least the num-
ber of cattle to be supplied.

VI. The height at which the Mill must be erected to secure a-free
current of air, with all other particulars—and see if we will not give
you a fair chance to Test the Mill on your own premises till you
become satisfied we have told you the truth.

Price of Mills at the Factory :

No. 0. No. 1. No.2. No.8. No.5. No. 6.
$75.00 100.00 150.00 800.00 700.00 1200.00

Boxing, 2.50 3.00 3.50 5.00 12.00 25.00

Pumps from $5.00 upwards. Pipe, &c., at manufacturers’ list
prices. WE CAN GIVE YOU WHAT YOU NEED.

Address,
EMPIRE WIND MILL MFG. CO.

SYRACUSE, N. Y.

Nore.—I have seen several of the above named Wind Mills at
work, and many testimonials highly recommending them, from Rail-
way managers, using them at their water stations, as well as from
farmers, manufacturers, and others. I have full confidence in recom-
mending them to all stock breeders and farmers needing such
machines, as an economical and highly valuable labor-saving appa-
ratus. L. F. ALLEN.

24

In press and will soon be published :

The American Farm Book.

Treating of Soils, Manures, Crops and their cultivation,

Orchard and Garden Fruits, Farm Stock generally, &c.

Originally by Ricwarp L. ALLEN. Revised, ex-
tended and brought down to the present period, by
Lewis F. ALLEN.

Rural Architecture and Farm Buildings.

Revised and extended, in all the various departments
of Farm and Village occupation, with numerous Illus-
trations of Dwelling Houses and their appendages, and
Farm Buildings generally, with remarks on Grounds,
Plantations of Trees, Shrubbery, and other natural dec-

orations, &c. By Lewis F. ALLEN.

These books will be of the same style, and of about
the same number of pages as “AMERICAN CATTLE,”

and for sale by canvassers.

[HE AYRSHIRE HERD BOOK,

The agcond vBlume of the kind extant), *
Carefully prepared by a Committee of the American
Cattle Breeder’s Asséciation, és now in press, and will
be may for delivery to subsofibers the last of August, ~
1868. will be sioioely strated, and contain the
names of 200 Ayrshire Breeders aud 1000 pedigrees,
representing. nearly every thoroughbred animal in
the United States and British Provinces. o

Sent by mail} post-paid.

Price—In paper covers, $2.50; cloth, $3.

If ordered early, a few copies of the first volume
will be bound with the second, and forwarded for

$1 additional.
J. N. BAGG, Editor,
West Springfield, Mass.

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