Cattle and Their Diseases. Robert Jennings

standard. In the estimation of some, it results mainly from fine forms, small bones, and close, compact frames; while others consider that structure the most perfect, and therefore the most beautiful, which is best adapted to the use for which it is destined. With such, beauty is relative. It is not the same in an animal designed for beef and in one designed for the dairy or for work. The beauty of a milch cow is the result of her good qualities. Large milkers are very rarely cows that please the eye of any but a skillful judge. They are generally poor, since their food goes mainly to the production of milk, and because they are selected with less regard to form than to good milking qualities. The prevailing opinion as to the beauty of the Jersey, is based on the general appearance of the cow when in milk—no experiments in feeding exclusively for beef having been made public, and no opportunity to form a correct judgment from actual observation having been furnished; and it must be confessed that the general appearance of the breed would amply justify the hasty conclusion.

      The bulls are usually very different in character and disposition from the cows, and are much inclined to become restive and cross at the age of two or three years, unless their treatment is uniformly gentle and firm.

      The Jersey is to be regarded as a dairy breed, and that almost exclusively. It would not be sought for large dairies kept for the supply of milk to cities; for, though the quality would gratify the customer, the quantity would not satisfy the owner. The place of the Jersey cow is rather in private establishments, where the supply of cream and butter is a sufficient object; or, in limited numbers, to add richness to the milk of large butter dairies. Even one or two good Jersey cows with a herd of fifteen or twenty, will make a great difference in the quality of the milk and butter of the whole establishment; and they would probably be profitable for this, if for no other object.

      THE SHORT HORNS.

      No breed of cattle has commanded more universal admiration during the last half century than the improved short horns, whose origin can be traced back for nearly a hundred years. According to the best authorities, the stock which formed the basis of improvement existed equally in Yorkshire, Lincolnshire, Northumberland, and the adjoining counties; and the pre-eminence was accorded to Durham, which gave its name to the race, from the more correct principles of breeding which seem to have obtained there.

      There is a dispute among the most eminent breeders as to how far it owes its origin to early importations from Holland, whence many superior animals were brought for the purpose of improving the old long horned breed. A large race of cattle had existed for many years on the western shores of the continent of Europe. As early as 1633, they were imported from Denmark into New England in considerable numbers, and thus laid the foundation of a valuable stock in farming at a very early date in Holland, and experience led to the greatest care in the choice and breeding of dairy stock. From these cattle many selections were made to cross over to the counties of York and Durham. The prevailing color of the large Dutch cattle was black and white, beautifully contrasted.

      A SHORT HORN BULL.

      The cattle produced by these crosses a century ago were known by the name of "Dutch." The cows selected for crossing with the early imported Dutch bulls were generally long horned, large boned, coarse animals, a fair type of which was found in the old "Holderness" breed of Yorkshire—slow feeders, strong in the shoulder, defective in the fore quarter, and not very profitable to the butcher, their meat being coarse and uninviting. Their milking qualities were good, surpassing those, probably, of the improved short horns. Whatever may be the truth with regard to these crosses, and however far they proved effective in creating or laying the foundation of the modern improved short horns, the results of the efforts made in Yorkshire and some of the adjoining counties were never so satisfactory to the best judges as those of the breeders along the Tees, who selected animals with greater reference to fineness of bone and symmetry of form, and the animals they bred soon took the lead and excited great emulation in improvement.

      Importations of short horns have been frequent and extensive into the United States within the last few years, and this famous breed is now pretty generally diffused over the country.

      The high-bred short horn is easily prepared for a show, and, as fat will cover faults, the temptation is often too great to be resisted; and hence it is not uncommon to see the finest animals rendered unfit for breeding purposes by over-feeding. The race is susceptible of breeding for the production of milk, as several families show, and great milkers have often been known among pure-bred animals; but it is more common to find it bred mainly for the butcher, and kept accordingly. It is, however, a well-known fact, that the dairies of London are stocked chiefly with short horns and Yorkshires, or high grades between them, which, after being milked as long as profitable, feed equal, or nearly so, to pure-bred short horns. It has been said, by very good authority, that the short horns improve every breed with which they cross.

      The desirable characteristics of the short horn bull may be summed up, according to the judgment of the best breeders, as follows: He should have a short but fine head, very broad across the eyes, tapering to the nose, with a nostril full and prominent; the nose itself should be of a rich flesh color; eyes bright and mild; ears somewhat large and thin; horns slightly covered and rather flat, well set on; a long, broad, muscular neck; chest wide, deep, and projecting; shoulders fine, oblique, well formed into the chine; fore legs short, with upper arm large and powerful; barrel round, deep, well-ribbed horns; hips wide and level; back straight from the withers to the setting on of the tail, but short from hips to chine; skin soft and velvety to the touch; moderately thick hair, plentiful, soft, and mossy. The cow has the same points in the main, but her head is finer, longer, and more tapering; neck thinner and lighter, and shoulders more narrow across the chine.

      The astonishing precocity of the short horns, their remarkable aptitude to fatten, the perfection of their forms, and the fineness of their bony structure, give them an advantage over most other races when the object of breeding is for the shambles. No animal of any other breed can so rapidly transform the stock of any section around him as the improved short horn bull.

      It does not, however, follow that the high-bred short horns are unexceptionable, even for beef. The very exaggeration, so to speak, of the qualities which make them so valuable for the improvement of other and less perfect races, may become a fault when wanted for the table. The very rapidity with which they increase in size is thought by some to prevent their meat from ripening up sufficiently before being hurried off to the butcher. The disproportion of the fatty to the muscular flesh, found in this to a greater extent than in races coming more slowly to maturity, makes the meat of the thorough-bred short horn, in the estimation of some, less agreeable to the taste, and less profitable to the consumer; since the nitrogenous compounds, true sources of nutriment, are found in less quantity than in the meat of animals not so highly bred.

      In sections where the climate is moist, and the food abundant and rich, some families of the short horns may be valuable for the dairy; but they are most frequently bred exclusively for beef in this country, and in sections where they have attained the highest perfection of form and beauty, so little is thought of their milking qualities that they are often not milked at all, the calf being allowed to run with the dam.

      THE DUTCH.

      This short horned race, in the opinion of many—as has been previously remarked—contributed largely, about a century ago, to build up the Durham or Teeswater stock. It has been bred with special reference to dairy qualities, and is eminently adapted to supply the wants of the dairy farmer. The cows of North Holland not only give a large quantity, but also a very good quality, so that a yield of sixteen to twenty-five quarts, wine measure, at every milking, is not rare.

      The principles upon which the inhabitants of Holland practise, in selecting a cow from which to breed, are as follows: She should have, they say, considerable size—not less than four and a half or five feet girth, with a length of body corresponding; legs proportionally short; a finely formed head, with a forehead or face somewhat concave; clear, large, mild and sparkling eyes, yet with no expression of wildness; tolerably large and stout ears,