Domestic Animals Part 3

[Ill.u.s.tration: Fig. 2.

Short-Horned Cow.]

Since the first importations, larger accessions from the best English herds have been frequently made; and with the nice regard for pedigrees which the introduction of the herd book, and careful purity in breeding has produced, the Short Horns have become the most extensive pure-bred family of cattle in the United States.

During the speculative times of 1835 to 1840, they brought high prices, frequently from $500 to $1000, and sometimes more. The following years of financial embarra.s.sment, reduced their market price below their intrinsic value; but the tide is again turning, and they are now in demand, but still at prices far below their utility and merits. They have from the first, been favorites in the rich, corn valleys of the West, their early maturity and great weight giving them a preference over any other breed. The only drawback to this partiality, is their inability, from their form and weight, to reach remote eastern markets in good condition; an objection now in a great measure remedied, by the recent remission of duties on foreign beef in the English market, which makes them of nearly equal value where fed, to pack for exportation. On light lands and scanty pastures, they will probably never be largely introduced. All heavy animals require full forage within a limited compa.s.s, so as to fill their stomachs at once, and quietly compose themselves to their digestion.

The weights reached by the Short Horns in England, as given by Mr.

Berry, have been enormous. Two oxen, six years old, weighed nett, 1820 lbs. each. A heifer of three years, and fed on gra.s.s and hay alone, weighed 1260 lbs. A four-year-old steer, fed on hay and turnips only, dressed 1890 lbs. A cow reached the prodigious weight of 1778 lbs. A heifer, running with her dam, and on pasture alone, weighed at seven months, 476 lbs. An ox, seven years old, weighed 2362 lbs. From their comparatively small numbers in this country, most of them have been retained for breeders; few, as yet, have been fattened, and such only as were decidedly inferior. Such animals as have been extensively produced by crossing this breed upon our former stocks, have given evidence of great and decided improvement; and the Short Horns, and their grade descendants are destined, at no distant day, to occupy a large portion of the richest feeding grounds in the United States.

[Ill.u.s.tration: Fig. 3.

Hereford Cow]

Herefords.

This is the only remaining pure breed, which has. .h.i.therto occupied the attention of graziers in this country. Like the Devons, they are supposed to be one of the most ancient races of British cattle. Marshall gives the following description. "The countenance pleasant, cheerful, open; the forehead broad; eye full and lively; horns bright, taper, and spreading; head small; chap lean; neck long and tapering; chest deep; bosom broad, and projecting forward; shoulder-bone thin, flat, no way protuberant in bone (?) but full and mellow in flesh; chest full; loin broad; hips standing wide, and level with the chine; quarters long, and wide at the neck; rump even with the level of the back, and not drooping, nor standing high and sharp above the quarters; tail slender and neatly haired; barrel round and roomy; the carca.s.s throughout deep and well spread; ribs broad, standing flat and close on the outer surface, forming a smooth, even barrel, the hindmost large and full of length; round-bone small, snug, and not prominent; thigh clean, and regularly tapering; legs upright and short; bone below the knee and hock small; feet of middle size; flank large: flesh everywhere mellow, soft, and yielding pleasantly to the touch, especially on the chine, the shoulder, and the ribs; hide mellow, supple, of a middle thickness, and loose on the neck and huckle; coat neatly haired, bright and silky; color, a middle red, with a bald face characteristic of the true Herefordshire breed."

[Ill.u.s.tration: Fig. 4.

Hereford Bull.]

Youatt further describes them as follows: "They are usually of a darker red; some of them are brown, and even yellow, and a few are brindled; but they are princ.i.p.ally distinguished by their white faces, throats, and bellies. In a few the white extends to the shoulders. The old Herefords were brown or red-brown, with not a spot of white about them.

It is only within the last fifty or sixty years that it has been the fashion to breed for white faces. Whatever may be thought of the change of color, the present breed is certainly far superior to the old one.

The hide is considerably thicker than that of the Devon, and the beasts are more hardy. Compared with the Devons, they are shorter in the leg, and also in the carca.s.s; higher, and broader, and heavier in the chine; rounder and wider across the hips, and better covered with fat; the thigh fuller and more muscular, and the shoulders larger and coa.r.s.er.

They are not now much used for husbandry, although their form adapts them for the heavier work; and they have all the honesty and docility of the Devon ox, and greater strength, if not his activity. The Herefordshire ox fattens speedily at a very early age, and it is therefore more advantageous to the farmer, and perhaps to the country, that he should go to market at three years old, than be kept longer as a beast of draught.

They are not as good milkers as the Devons. This is so generally acknowledged, that while there are many dairies of Devon cows in various parts of the country, a dairy of Herefords is rarely to be found. To compensate for this, they are even more kindly feeders than the Devons.

Their beef may be objected to by some as being occasionally a little too large in the bone, and the fore-quarters being coa.r.s.e and heavy; but the meat of the best pieces is often very fine-grained and beautifully marbled. There are few cattle more prized in the market than the genuine Herefords."

There have been several importations of the Herefords into the United States, which by crossing with our native cattle, have done great good; but with the exception of a few fine animals at the South, we are not aware of their being kept in a state of purity, till the importation of the splendid herd. within the last six years, by Messrs. Corning and Sotham of Albany, N. Y. These Herefords are among the very best which England can produce, and come up fully to the description of the choicest of the breed. Mr. Sotham, after an experience of several years, is satisfied with the cows for the dairy; and he has given very favorable published statements of the results of their milking qualities, from which it may be properly inferred, that Youatt drew his estimates from some herds which were quite indifferent in this property.

They are peculiarly the grazier's animal, as they improve rapidly and mature early on medium feed. They are excelled for the yoke, if at all, only by the Devons, which, in some features, they strongly resemble.

Both are probably divergent branches of the same original stock.

The Ayrshire

Is a breed that has been much sought after of late years, from their reputation for fine dairy qualities. The milk is good both in quant.i.ty and quality, yielding, according to a recent statement of Mr. Tennant, of Scotland, who owns a large herd, fifteen quarts per day during the best of the season, twelve of which made a pound of b.u.t.ter. The product of the latter averages about 170 pounds per annum to each cow. Another authority says, on the best low-land pasture, a good cow yields nearly 4000 quarts per year. This is a large quant.i.ty, and implies good cows and extra feed.

Mr. Cushing, of Ma.s.sachusetts, who imported several select animals, without regard to their cost, informed us, after three or four years'

trial, that he did not perceive any superiority in them, over the good native cows of that state, for dairy purposes. A large number have been imported in detached parcels, and scattered through the country. They are good animals, but seem to combine no valuable properties in a higher degree than are to be found in our own good cattle, and especially such as are produced from a cross of the Short Horn bull of a good milking family, on our native cows. They are evidently a recent breed, and do not therefore possess that uniformity of appearance and quality, which attaches to one of long cultivation.

Mr. Aiton, of Scotland, gives the following account of them. "The dairy breed of Scotland have been formed chiefly by skilful management, within the last 50 years; and they are still improving and extending to other countries. Till after 1770, the cows in Cunningham were small, ill-fed, ill-shaped, and gave but little milk. Some cows of a larger breed and of a brown and white color, were about that time brought to Ayrshire from Teeswater, and from Holland, by some of the patriotic n.o.blemen of Ayrshire; and these being put on good pasture, yielded more milk than the native breed, and their calves were much sought after by the farmers."

We may fairly infer from the foregoing, which is deemed indisputable authority; from the locality of their origin, in the neighborhood of the Short Horns; and from their general resemblance, both externally and in their general characteristics to the grade animals, that they owe their princ.i.p.al excellence to this long-established breed.

MANAGEMENT OF CALVES.

The safest and least troublesome manner of raising calves, is at the udder of the dam; and whenever the milk is converted into b.u.t.ter and cheese, we believe this to be the most economical. The milk of one good cow is sufficient, with a run of fresh, sweet pasture, to the feeding of two calves at the same time; and if we allow the calves to arrive at three or four months of age before weaning, we may safely estimate, that one good cow will yield a quant.i.ty of milk in one season, fully equivalent to bringing up four calves to a weaning age.

By keeping the calf on the fresh milk, whether he take it directly from the udder, or warm from the pail, all risk of disordered bowels is avoided. The milk is precisely adapted to the perfect health and thrift of the young, and whenever we subst.i.tute for it any other food, we must watch carefully that not the slightest mismanagement produces disorder, lest more is lost by disease or want of improvement, than is gained by the milk of which they are robbed.

The first milk of the cow after calving, is slightly purgative, which is essential to cleanse the stomach of the calf. It is, moreover, perfectly worthless for two or three days, for any other purpose except for swine.

The calf will seldom take all the milk at first, and whatever is left in the bag should be thoroughly removed by the hand. If the calf is destined for the butcher, he must have all the milk he wants for at least six weeks, and eight or ten is better; and if the cow does not furnish enough, he ought to be fed gruel or linseed tea. He must be closely confined in a snug, but clean and airy stable, and the darker this is, and the more quiet he is kept, the more readily he will fatten.

If designed to be reared, the safest and least troublesome method, is to keep the calf on new milk. If saving the milk be an object, it is still doubtful whether it is not better that he should have a part of it fresh from the cow, and depend for his remaining food on a good gra.s.s or clover pasture, meal, or roots.

Some farmers never allow the calf to approach the dam, but take it when first dropped, and put a handful of salt in its mouth, which is daily repeated till he is put to gra.s.s. This has a purgative effect, similar to the first milk. Flaxseed is then prepared, by boiling a pint in four to six quarts of water, and diluted with hay tea till it is rather thicker than milk, and fed at blood heat.

_Hay tea_ is made, by boiling a pound of sweet, well-cured clover, in one and a half gallons of clean water.

As the calf becomes older, oat, barley, rye, or Indian meal may be scalded and added to the flaxseed.

When the skim-milk is of little consequence, a better way is to withdraw him from the cow after three or four days, then scald the milk, adding a little oat meal, and cool to the natural temperature of the milk, and feed it. Oats, either crushed or ground, is the best and safest grain for all young stock. The milk should not stand more than half a day before feeding to young calves. As they advance in age, it may be fed rather older, but should never be allowed to become sour; nor should it ever be fed cold. Connected with this feed, should be a good range of short, sweet pasture, and shelter against both sun and storms. If expedient, at about 10 weeks old, he may be safely weaned, but four months' nursing is better for the calf.

If allowed too much milk for several months, it is injurious to the future development of the young. It does not distend the stomach properly, nor call into use its ruminating habits. Calves thus brought up, have often proved light-bellied, indifferent feeders, and decidedly inferior animals. When the calf is removed from the cow, they should be effectually separated from sight and hearing, as recognition creates uneasiness, and is an impediment to thrift in both.

If there be any deficiency of suitable pasture for the calf, a small rack and trough should be placed under the shed in his range, and fine hay put in the former, and wheat bran or oat meal with a little salt in the latter.

Diseases and Remedies.

For _disordered bowels_, mix 2 dr. rhubarb, 2 oz. castor oil, and dr.

ginger, with a little warm milk or gruel; or give 2 oz. castor oil alone; or 3 oz. of Epsom salts.

For _scours_ and _diarrh[oe]a_, a homely remedy is, to administer half a pint of cider, with an equal quant.i.ty of blood drawn from the calf's neck.

Or, add a little rennet to its food.

A good remedy is, 1 oz. powdered canella bark; 1 oz. laudanum; 4 oz.

prepared chalk; and one pint water. Mix together, and give a wine-gla.s.s full or more, according to the size of the calf, three times a day.

_Costiveness_ is removed by giving pork broth.

Or, give 3 to 4 oz. Epsom salts, dissolved in 3 pints of water, injected into the stomach; and repeat part of this dose every 3 or 4 hours, till the desired effect is produced.

Calves, like all young stock, should be allowed to change their feed gradually, from new milk to skimmed, or from the latter to other food.

Their stomachs are delicate, and need gentle, moderate changes, when necessary to make them at all. Much depends on the care and attention they receive. It is well to have a little resin within its reach.

A comfortable shelter, with a dry, warm bed, suitable food, regularly given three times a day, at blood heat, and keeping the stomach in proper order, will do much to bring them forward rapidly, and with a small expenditure of food.

The calf requires to be supplied through the winter with an abundance of fine, sweet hay and roots, the latter either chopped or mashed by a roller, with the addition of a trifle of meal or oats, and a full supply of salt and pure water.

When there are larger animals on the premises, the calves ought to be kept by themselves. They should be sustained on their winter feed through the following spring, until the gra.s.s furnishes a good bite on a well-compacted sod. The change from hay to gra.s.s must be gradual, unless the latter is considerably matured. The extreme relaxation of the bowels from the sudden change, frequently produces excessive purging. A slight and temporary relax from the early spring gra.s.s, is not objectionable.