Ayrshire
The Ayrshire breed originated in the County of Ayr in Scotland,
prior to 1800. The county is divided into the three districts of
Cunningham, in the more northern part, Kyle, which lies in the
center, and Carrick, which forms the southern part of the county.
During its development, it was referred to first as the Dunlop,
then the Cunningham, and finally, the Ayrshire. How the
different strains of cattle were crossed to form the breed known
as Ayrshire is not exactly known. There is good evidence that
several breeds were crossed with native cattle to create the
foundation animals of the breed. In Agriculture, Ancient and
Modern, published in 1866, Samual Copland describes the native
cattle of the region as "diminutive in size, ill-fed, and bad
milkers." Prior to 1800 many of the cattle of Ayrshire were
black, although by 1775 browns and mottled colors started to appear.
Probably the improvement of the native stock began around 1750 when it was crossed with other breeds. The
principal blood used in improvement was that of the Teeswater stock, which later was largely used in the
formation of the Shorthorn breed in England. A majority of the breeding in the Teeswater was from Dutch or
Flemish cattle that also were used in the formation of the Holstein breed. Animals from the West Highland and
improved Shorthorn were to improved the original Ayrshire stock. There is also considerable evidence that
cattle from the Channel Islands were used in the improvement of the cattle of Ayr. It is to the credit of the
Scottish farmers that they used any available improved stock that they felt would improve their cattle for
practical use in their area.
Regardless of the details of origin, the early breeders carefully crossed and selected the various strains of cattle
to develop the cow we now know as the Ayrshire. She was well suited for the land and climate in Ayr. She was
an efficient grazer; noted for her vigor and efficiency of milk production. She was especially noted for the
superior shape and quality of her udder. The composition of her milk made it ideally suited for the production of
butter and cheese by the early Scottish dairymen.
Breed Characteristics
Ayrshires are red and white, and purebred Ayrshires only produce red and white offspring. Actually, the red
color is a reddish-brown mahogany that varies in shade from very light to very dark. On some bulls, the
mahogany color is so dark that it appears almost black in contrast to the white. There is no discrimination or
registry restriction on color patterns for Ayrshires. The color markings vary from nearly all red to nearly all
white. The spots are usually very jagged at the edges and often small and scattered over the entire body of the
cow. Usually, the spots are distinct, with a break between the red and the white hair. Some Ayrshires exhibit a
speckled pattern of red pigmentation on the skin covered by white hair. Brindle and roan color patterns were
once more common in Ayrshires, but these patterns are rare today.
For many years, the Ayrshire horns were a hallmark of the breed. These horns often reached a foot or more in
length. When properly trained, they gracefully curved out, and then up and slightly back. When polished for the
show ring, the Ayrshire horns were a spectacular sight. Unfortunately, the horns were not very practical, and
today almost all Ayrshires are dehorned as calves.
Ayrshires are medium-sized cattle and should weigh over 1200 pounds at maturity. They are strong, rugged
cattle that adapt to all management systems including group handling on dairy farms with free stalls and
milking parlors. Ayrshires excel in udder conformation and are not subject to excessive foot and leg problems.
Few other breeds can match the ability of the Ayrshire to rustle and forage for themselves under adverse feeding
or climatic conditions. Ayrshire cattle will do better under pasture conditions than will the other major dairy
breeds and , when pastures are poor, they need less grain to keep them in air condition (C.H. Eckles, Dairy
Cattle and Milk Production, 1923). The ruggedness of the terrain and the unfavorable climatic conditions of
their native land led to the selection for those points of hardiness that adapt them to less than ideal conditions.
These traits make Ayrshires outstanding commercial dairy cattle.
Other traits that make Ayrshires attractive to the commercial dairyman include the vigor of Ayrshire calves.
They are strong and easy to raise. Ayrshires do no possess the yellow tallow characteristic that would reduce
carcass value, so Ayrshire bull calves can be profitably raised as steers.
The Ayrshire is a moderate butterfat breed. The actual average of all Ayrshires on Official DHIR test is over
12,000 pounds of milk with a 3.9% test. Ayrshires respond to good management and feeding practices and
individual Ayrshire herds average as high as 17,000 pounds of milk and 700 pounds of butterfat.
Top producing Ayrshires regularly exceed 20,000 pounds of milk in their lactations. The current world record
for Ayrshire is held by Lette Farms Betty's Ida. In 305 days, on twice-a-day milking, she produced 37,170
pounds of milk and 1592 pounds of fat. The Ayrshire Breeders' Association does not officially recognize
records in excess of 305 days, but one Ayrshire has produced over 41,000 pounds of milk and 1800 pounds of
butterfat in 365 days.
Development in the United States
The first importations of Ayrshires to the United States was
believed to have been made by Henry W. Hills, of Windsor,
Connecticut, around 1822. Farmers in New England needed a
dairy cow that would graze the pastures of their rough, rocky
farms and tolerate the cold, often inhospitable winters. In many
ways, the environment in New England was very similar to the
Ayrshire's native Scotland, and she thrived in her new home.
Even today, the Ayrshire is very popular in New England, but
her popularity has spread and the Ayrshire herds are now located
in every part of the United States including the Deep South. The largest numbers of Ayrshires are registered
each year in New York, Pennsylvania, Ohio, Wisconsin, Minnesota, Iowa and Vermont.
During the early part of the Twentieth Century, Ayrshires were noted for their extremely good type. Old
photographs of Ayrshire cattle confirm this fact. To demonstrate their hardiness, the Ayrshire Breeders'
Association staged one of the most spectacular promotional events ever conducted by a dairy breed registry
association. In 1929, two Ayrshire cows named Tomboy and Alice, were literally walked from the association
headquarters at Brandon, Vermont, to the National Dairy Show at St. Louis, Missouri. Both cows not only
survived the trip, but calved normally and went on to produce outstanding milk records of the time.
During the Twenties and Thirties, many Ayrshire herds were established near cities. Some of these farms
bottled and distributed their own milk. In the late Thirties, the Ayrshire Breeders' Association established the
Approved Ayrshire Milk program. The program served the purpose of promoting Ayrshires by promoting their
milk. To qualify, a herd had to be comprised entirely of Ayrshires, and the herd owner had to maintain the
highest health standards. Promotional materials from the time stated that Ayrshire milk had a better flavor. It
also emphasized the unique composition of Ayrshire milk and made it more healthful, especially for children
and babies. The promotional literature recommended that mothers give their children Ayrshire milk to be sure
they grew up to be strong and healthy.
Milk marketing, like herd management, has changed and the Approved Ayrshire Milk program is no longer in
operation. However it is interesting to note that the promotional themes of the Approved Ayrshire Milk program
were very similar to those of modern milk marketing campaigns.
The development of the Ayrshire breed is a story of dedicated people as much as it is of great dairy cattle.
Farmer breeders, whose livelihood depend on their cattle, along with wealthy hobby farmers and talented and
dedicated herd managers all share equal credit for their contributions to the development of the Ayrshire breed.
The Ayrshire cow is universally recognized as one of the most beautiful of the dairy cattle breeds, but much
more important is the fact that she has been bred and developed to be a useful and profitable dairy cow. With
proper feeding and management, the Ayrshire will produce at a profitable level for her owner. By using the
modern breed improvement tools of DHI or DHIR testing, type traits appraisal, and artificial insemination, an
Ayrshire breeder can be sure of breeding better Ayrshires to meet the demands of the modern dairy industry.
Ayrshire Associations and Registries
References:
Briggs, H.M. & D.M. Briggs. Modern Breeds of Livestock. Fourth Edition. Macmillan Publishing Co. 1980
Promotional materials. Ayrshire Breeders' Association, 1224 Alton Darby Creek Rd., Suite B
Columbus, OH 43228
Photographs:
Ayrshire Breeders' Association
Hoards Dairyman, Fort Atkinson, WI
Brown Swiss
Switzerland, The Native Home of the Brown Swiss breed of
cattle, is a very rough and mountainous country with a total area
of about 15,940 square miles. However, about 25 percent of the
area is covered with rocks, lakes, rivers, snow-capped
mountains, and glaciers, and there are only about eight million
acres of productive land of which one half is used for hay and
pasture. The Alps separate Switzerland on the southern border
from Italy, and the Jura Mountains form the boundary between
Switzerland and France. Much of the arable land of the country
lies in the central plain, which has an average elevation in excess
of 1,200 feet. Here the climate is very enjoyable most of the year
with an average mean temperature of about 50 degrees F. The
plain has an annual rainfall of approximately that of the
midwestern Corn Belt region of the United States, but in the mountainous regions the winters are very severe
and excessive rainstorms are common during the summer months.
Switzerland has been noted as a cheese producing country for many years, and in the summer many of the dairy
herds are taken into the mountainous regions and are grazed on the abundant pastures and meadows that result
from the heavy rainfall. Cheesemakers and caretakers of the cattle accompany the herds to the mountains during
the summer months, but as fall approaches, the cattle are returned to the lower lands where they are stabled or
housed for the winter.
During the Middle Ages the land of Switzerland was under the feudal system, and agricultural improvement
was not marked. After the turn of the 19th century agricultural conditions in Switzerland were much improved;
lands in many of the 22 cantons (similar to states) of Switzerland were put under fence, and crops of turnips,
beets, and improved hays were introduced. This decidedly improved the feed supply available for cattle, and
interest was aroused in breeding cattle that were more productive. Improvements in cheese manufacturing that
were made about in 1825 created a market for an increased quantity of milk.
Origin of the Breed
The Foundation Stock. Concerning the origin of the Brown Swiss, Prentice,1 who made an exhaustive study of
the origin of the various dairy breeds, has stated:
Brown Swiss cattle, therefore, first became prominent among dairy
breeds about a 100 years ago. The exact date when this fashion arose is
not certain, but it was at some time in the first half of the 19th century.
The Brown Swiss breed in the United States was declared a dairy breed
in 1906, and in 1907 a classification for Brown Swiss was provided at
the National Dairy Show. Many writers have suggested that the breed is
centuries old and that little crossing with other breeds has been done for
hundreds of years. As is the case in the origin of the other breeds of
livestock, this conclusion seems to be more romantic than correct.
The Brown Swiss, as we know it in the United States today, originated in
the cantons of Schwyz, Zug, St. Gallen, Glarus, Lucerne, and Zurich of
Switzerland. The canton of Schwyz was the scene of most of the early improvement, and in Switzerland the
breed is often referred to as Schwyer or Brown Schwyzer. Unimproved cattle similar to the Brown Swiss have
been in this territory for a considerable period of time. All the cantons in which the breeds originated are
inhabited by German speaking people, and apparently large cattle were brought in from Germany to improve
the cattle of Switzerland, which until about 1860 were often quite lacking in size. The brown cow is known as
Braunvieh in German speaking countries; Bruna Alpina in Italy, Brunedes Alpes in France, and Pardo Suizo in
Spain and Latin America including Brazil.
The Pinzgaur breed, which is apparently a native of Austria, seems to have been the breed from that country
that was used in the improvement of the Brown Swiss. The predominant cattle of Schwyz in about 1860 were of
a chestnut to a dull black color, and most of the cattle were darker on their fore- and hindquarters than of their
bodies. Many of them carried a light-colored or light grayish stripe down their backs. This variation of color
pattern was apparently introduced from the Pinzgau, and the Brown Swiss of the modern day seem to have
acquired the light dorsal stripe from these cattle brought in from Austria. Since no records of the breed were
maintained for a good many decades after the formation of the breed, it is altogether possible that other cattle
could have been used in the improvement. Direct evidence of such crosses is lacking.
Breed Activity in Switzerland. There has been extremely little promotion of the Brown Swiss breed in its
native country although it has been exported to Russia, Italy, Germany, the United States, and many other
countries where it has gained a very favorable reputation. Herd Books for the Brown Swiss did not appear in its
native land until 1911, although such a Herd Book has appeared 20 years earlier in the United States. Such
breed promotional activities as are carried on the Switzerland are largely under the auspices of a government
subsidized association that sponsors shows and sales of purebred livestock. A Brown Swiss Cattle Breeders
Association, which was organized in Switzerland, has been active in promoting shows and in the production
testing and classification of the breed.
Introduction of the Brown Swiss to the United States
The first Brown Swiss cattle were brought to the United States in
1869 by Henry M. Clark of Belmont, Massachusetts, who visited
the canton of Schwyz and secured a bull and seven females from
Col. G. Burgi of Arth, Switzerland. When the Brown Swiss
Cattle Breeders Association was organized, the bull was
registered as William Tell 1, and the females were registered as
Zurich 1, Lucerne 2, Gretchen 3, Brinlie 4, Lissa 5, Christine 6,
and Geneva 7. These cattle were subsequently sold to D. Hall,
Providence, Rhode Island, and D.G. Aldrich, Worcester,
Massachusetts. In 1882, Scott and Harris, Wethersfield,
Connecticut, imported 19 cows, and in 1889, George W. Harris
of the firm established a purebred herd later operated by his
sons, George M. and Rodney W., of Wethersfield, Connecticut.
Five other importations within the 10 year period following 1882 included those of L.J. McCormick, Chicago,
Illinois; William Koch, New York, New York; J.C. Eldridge, Middle Falls, New York; E.M. Barton, Hinsdale,
Illinois; and McLaury Brothers of New York.
A notable importation of the breed was that in 1906 by E.M. Barton who brought 34 cows and five bulls to this
country. One of these was the bull Junker 2365, dropped in 1904, which became Grand Champion at the
National Dairy Shows in 1907, 1908, and 1909. He sired daughters that made excellent production records and
had a very important influence in the breed.2 In 1906, importations were stopped because of foot-and-mouth
disease, and only three cattle have been brought from Switzerland since that date. There has been a total of only
155 head of Brown Swiss brought form Switzerland and recorded in the Herd Book in this country. A very
steady growth of the breed from this very meager beginning has been most gratifying to those sponsoring the
development and improvement of the Brown Swiss.
1
2
E. Parmalee Prentice, American Dairy Cattle, Harper & Row, Publishers, Inc., New York, 1942.
Dorsa M. Yoder and Jay L. Lush, "The Genetic History of the Brown Swiss Cattle in the United States," Journal of Heredity, 28(4), 154-160, 1937.
Reference:
Briggs, H.M. & D.M. Briggs. Modern Breeds of Livestock. Fourth Edition. Macmillan Publishing Co. 1980
(reprinted with permission from Dr. Briggs).
Photographs:
Brown Swiss Cattle Breeders' Association of America, Beloit, WI
Handbook of Australian Livestock, Australian Meat & Livestock Corporation,1989, 3rd Edition
Hoards Dairyman, Fort Atkinson, WI
Canadienne
Also known by: Black Canadian, Canadian, French Canadian.
Canadienne cattle were developed in Canada primarily from
animals imported from Normandy and Brittany during the 16th
and 17th century. This stock was blended on this continent and
selected for hardiness and productivity in the New World. The
first regular importations of cattle into Canada were in 16081610 from Normandy in France. Later importations came from
Brittany and Gascony. The population remained largely closed
to other breeds and eventually became known as the Canadienne.
Unfortunately, the breed's characteristics were not highly valued
and by the mid-1800's a number of influential farmers were encouraging the crossing of the native Canadienne
with bigger imported breeds less adapted to local environmental conditions. In 1895 a small group of concerned
breeders and academics joined to form the Canadienne Cattle Breeders Association. In recent years the Quebec
government has initiated several programs aimed at conserving the breed and encouraging the breeders to
continue. Most breeders and their cattle continue to be found in
the province of Quebec.
The Canadienne is well adapted to the Canadian climate, soil
and herbage and does not require the importation of expensive
foods or intensive management. It is small (cows weigh 10001100 pounds), long-lived and has an exceptionally docile
temperament. Canadiennes produce good quantities of quality
milk in relation to their own body size and food requirements.
The meat tends to be lean, and the light bone results in a high
percentage of usable meat in relation to total body weight.
Born pale, Canadienne cattle become black or dark brown, often with paler muzzle, side, and udder or scrotum.
There may occasionally be white on the udder, stomach and chest.
Status:
Minor
Reference:
American Livestock Breeds Notebook. 1989. The American
Livestock Breeds Conservancy, Pittsboro, NC.
Mason, I.L. 1996. A World Dictionary of Livestock Breeds,
Types and Varieties. Fourth Edition. C.A.B International. 273
pp.
Photographs:
Alan Ross, Three Creek Farm, Arrington, VA
Société des Éleveurs de Bovins Canadiens,4865 Boulevard Laurier Ouest, Sainte-Hyacinthe,
Quebec, Canada, J2S 3V4 .
Dutch Belted (Lakenvelder)
Kings and noblemen sought after them, everyone from cultured
artists to ordinary farmers have admired them for their peculiar
and striking marking. They graced the estates of seventeenth
century nobility, and their descendants and other cattle carrying
their influence on farms in North America still inspire awe and
curiosity among passersby, while many stockmen aspire to own
some of these fascinating cattle.
The Dutch Belted breed is, according to records, the only belted
breed of cattle tracing back directly to the original belted or
"canvassed" cattle which were described in Switzerland and
Austria. These "Gurtenvieh" were evidently moved by Dutch
nobility from the mountain farms of Canton Appenzell and Tyrol
Mountains during or soon after the feudal period. The Dutch
were very protective of their belted cattle and would generally
not part with them. They were highly prized for their milking
and fattening abilities. The breed began to flourish in Holland
around 1750. (This historical account is found in Professor Raymond Becker's book, Dairy Cattle Breeds:
Origin and Development.)
Bulletin #21 of the Dutch Belted Cattle Association of America published June, 1923, gives this insight into the
history of the breed in North America: "it is said that the first importation of Dutch Belted Cattle was by the
United States Consul D. H. Haight in 1838; however, the first importation of importance was made by P.T.
Barnum, the great showman in 1840. He was able to secure a few animals for show purposes only by agreeing
that they were to be used principally for exhibition, as a feature of his great circus. Barnum’s herd of cattle were
exhibited for several years. Later they were placed on a farm and this seems to be the beginning of the Dutch
Belted cattle in America. From that time until 1906 a number were imported, but since 1906 our government
has not allowed any importations owing to the prevalence of the foot and mouth disease in Europe."
"In America the Dutch Belted Cattle are recognized as a dairy breed, and we find them in 1908 at the California
State Fair, where the cow, Julia Marlow No. 1187, made the most butterfat at each milking for five consecutive
days over all breeds. Again in 1909, Lady Fresno No. 1183 won the first prize and Julia Marlow the second
prize over all breeds on a five day butterfat test. These performances were the more remarkable because in 1909
there were only 18 Dutch Belted females of milking age in the state of California. Passing on to the year 1914,
we find we have the best four cows in milk over all breeds at the Arizona State Fair. In 1920, the champion
diary cow of the state of Florida was Ferndell No. 1961."
The Dutch Belted breed flourished in the U.S. as a dairy breed
from around 1815-1940. The herdbook of the Dutch Belted
Cattle Association of America was established in 1886. This is
the oldest continuously registering herd book for belted cattle in
the world, as even in Holland there has not been a continuous
herdbook, with the most recent being established in 1979 after a
lapse of almost 50 years. Advanced Registry was established and
the Dutch Belted cows made many notable milk records for their
day.
Breeders of Dutch Belted found the cattle profitable as well as
beautiful. A prominent Florida physician, Dr. J. G. DuPuis,
established a dairy in south Florida (where the climate was considered unsuitable for such) and stocked it with
as many Dutch Belted cows as he could find, along with Holsteins and Guernseys. He preferred the Dutch
Belted for their ease of management and milk quality. He felt Dutch Belted milk was more easily digestible due
to the soft curd and high protein/fat ratio.
The American Livestock Breeds Conservancy now lists Dutch Belted as on the critically rare breeds of
livestock in the North America, with fewer than 200 registered cattle in the country. The breed in the U.S. is the
only source of pure belted genetics in the world since the Lakenvelders in Holland suffered from much
crossbreeding from 1950 to 1976. In fact breeders of Lakenvelders in Holland have turned to American Dutch
Belted Breeders several times since then for semen from pure bulls.
The results of Holland's breeding program with Lakenvelders in the last 40 years is a demonstration of the
effects of crossbreeding on breed consistency. In 1976, after two and a half decades of cross breeding the
original Lakenvelders, the remaining cattle of those herds were only 2% well-marked. Since reintroduction of
pure bloodlines via semen from the U.S. in 1990, the national Lakenvelder herd is 57% well-marked. Among
pure Dutch Belted cattle in the U.S., roughly 98% are wellmarked, and pure Dutch Belted bulls produce up to
90% well-marked calves on cows of other breeds showing the prepotency of the belted gene in pure individuals.
Dutch Belted have other unique characteristics which make them
desirable in crossbreeding programs. Of course, due to the rarity
of the pure Dutch Belted crossbreeding can only be
recommended by use of Dutch Belted males or semen on
common cows, not crossbreeding Dutch Belted females to males
of other breeds. Such crossing has been to some extent
responsible for the decline in numbers of pure Dutch Belted.
Dutch Belted are small-boned, making them very easy calving.
They have unusual longevity and fertility, high meat yield and
friendly dispositions. Dutch Belted Al sires are attracting interest
among grass based stockmen and dairymen because of these
features.
Dutch Belted Breed Association
Reference:
Written by Winifred Hoffman provided by Dutch Belt Cattle Association of America, c/o American Livestock
Breeds Conservancy, PO Box 477, Pittsboro, NC 27312. Phone: (919) 542-5704
E-mail Winifred Hoffman: bestyetaisires@juno.com
Photographs:
Dutch Belt Cattle Association of America
VVFC (Veterinary Cattle Breeding Club), Faculty of Veterinary Medicine, Utrecht University, The Netherlands
Guernsey
The Isle of Guernsey, a tiny island in the English Channel off the
coast of France, is the birthplace of the Guernsey cow. About
960 A.D., besieged by buccaneers and sea rovers, the Island
came to the attention of Robert Duke of Normandy. He sent a
group of militant monks to educate the natives to cultivate the
soil and defend the land. The monks brought with them the best
bloodlines of French cattle - Norman Brindles, also known as
Alderneys, from the province of Isigny and the famous Froment
du Leon breed from Brittany - and developed the Guernsey.
Importation to America
Introduction of the Guernsey to America occurred around
September 1840, when Captain Belair of the Schooner Pilot brought three Alderney cows to the port of New
York. Later, Captain Prince imported two heifers and a bull from the Island. These animals were the original
stock of a great majority of the Guernseys that make up the national Guernsey herd today.
America's Guernseys
With the understanding that positive identification is crucial to preserving the purity of the breed, a group of
Guernsey breeders founded the American Guernsey Cattle Club in 1877. Since then, the organization has
registered over three million Guernseys. Now the American Guernsey Association, the national organization for
the registration and promotion of Guernsey cattle, has introduced many other programs for the advancement of
the breed.
Making Strides in Genetic Improvement
Genetically, the Guernsey of today is much different than that of 960 A.D. Due to the advent and
commercialization of artificial insemination, a process by which a cow is inseminated without ever seeing a
bull, a particular bull can sire thousands of offspring. This genetic improvement has been generated by a
progressive, aggressive young sire program. Young bulls' semen is distributed throughout the Guernsey
population until the bulls have a large enough daughter population that their offsprings' qualities are predictable.
As proven bulls, these sires may have as many as 1,500 daughters in up to 400 herds. However, every six
months the list of available sires is updated. At that time, new bulls with superior genetics are added and older
sires lose their "active" status. This insures that the breed-wide
effort to improve the Guernsey's sound genetic base continues.
Guernsey's Golden Product
The Guernsey cow is known for producing high-butterfat, highprotein milk with a high concentration of betacarotene. Being of
intermediate size, Guernseys produce their high quality milk
while consuming 20 to 30 percent less feed per pound of milk
produced than larger dairy breeds. They are also known for
having a lower projected calving interval and have a younger
average age of first calf heifers than the larger breeds. Other
attractive characteristics of Guernseys are their lack of any known undesirable genetic recessives and their
adaptability to warmer climates.
The Guernsey is also an excellent grazer. She is a cow that is made for pasture-based milk production. Because
of her grazing abilities, gentle disposition, calving ease and ability to efficiently produce milk with less feed
than other breeds, she is the ideal candidate for intensive grazing. Dairy producers can realize her profit
potential while reducing management costs.
The Tanbark Trail
During the summer and fall of the year, Guernsey enthusiasts from all over the United States congregate at state
fairs and national shows to have their Guernseys judged. This show season is referred to as the "Tanbark Trail".
Each year, approximately 200 breeders participate in three national shows which culminate in one national
contest to find the Guernsey that best represents the ideal conformation of the breed.
The Guernsey Today
Data from herds enrolled in the American Guernsey
Association's Dairy Herd Improvement Register program during
1992 shows the breed average to be 14,667 pounds of milk, 659
pounds of butterfat and 510 pounds of protein on a matureequivalent basis. Today, although Guernsey breed numbers are
steadily decreasing as the total dairy cow population decreases
across the United States, the commitment of the AGA Board of
Directors, staff and Guernsey breeders is stronger than ever.
Evidence supporting the ability of the Guernsey cow to compete
effectively can be found throughout the country. Take advantage
of Guernseys and join others who are taking advantage of this
profitable cow!
Reference:
American Guernsey Association, 7614 Slate Ridge Blvd., P.O. Box 666, Reynoldsburg, Ohio 43068-0666.
Phone: (614) 864-2409.
Photographs:
Handbook of Australian Livestock, Australian Meat & Livestock Corporation,1989, 3rd Edition
Hoards Dairyman, Fort Atkinson, WI
American Guernsey Association
Holstein
Origin of the Breed
The Holstein cow originated in Europe. The major historical
developement of this breed occured in what is now the
Netherlands and more specifically in the two northern provices
of North Holland and Friesland which lay on either side of the
Zuider Zee. The original stock were the black animals and white
animals of the Batavians and Friesians, migrant European tribes
who settled in the Rhine Delta region about 2,000 years ago.
For many years, Holsteins were bred and strictly culled to obtain
animals which would make best use of grass, the area's most
abundant resource. The intermingling of these animals evolved
into an efficient, high-producing black-and-white dairy cow.
Imports to America
After the New World was settled, and markets began to develop for milk in America, dairy breeders turned to
Holland for their seed stock.
Winthrop Chenery, a Massachusetts breeder, purchased a Holland cow from a Dutch sailing master who landed
cargo at Boston in 1852. The cow had furnished the ship's crew with fresh milk during the voyage. She proved
to be such a satisfactory producer, that Chenery made later importations of Holsteins in 1857, 1859 and 1861.
Many other breeders soon joined the race to establish Holsteins in America.
After about 8,800 Holsteins had been imported, cattle disease broke out in Europe and importation ceased.
Americans Build Their Own Breed
In the late 1800's there was enough interest among Holstein breeders to form associations for the recording of
pedigrees and maintenance of herdbooks. These associations merged in 1885 to found the Holstein-Friesian
Association of America, the Holstein Association.
Characteristics of Holsteins
Holsteins are most quickly recognized by their distinctive color markings and outstanding milk production.
Physical Characteristics
Holsteins are large, stylish animals with color patterns of black and white or red and white.
A healthy Holstein calf weighs 90 pounds or more at birth. A mature Holstein cow weighs about 1500 pounds
and stand 58 inches tall at the shoulder.
Holstein heifers can be bred at 15 months of age, when they weigh about 800 pounds. It is desirable to have
Holstein females calve for the first time between 24 and 27 months of age. Holstein gestation is approximately
nine months.
While some cows may live considerably longer, the normal productive life of a Holstein is six years.
Milk Production
Average production for all Holsteins enrolled in official U.S. production-testing programs in 1987 was 17,408
pounds of milk, 632 pounds of butterfat and 550 pounds of protein per year.
References:
Holstein Association, 1 Holstein Place, Brattleboro, VT 05302-0808. Phone: (802) 254-4551.
Photographs:
Hoards Dairyman, Fort Atkinson, WI
Holstein
Origin of the Breed
The Holstein cow originated in Europe. The major historical
developement of this breed occured in what is now the
Netherlands and more specifically in the two northern provices
of North Holland and Friesland which lay on either side of the
Zuider Zee. The original stock were the black animals and white
animals of the Batavians and Friesians, migrant European tribes
who settled in the Rhine Delta region about 2,000 years ago.
For many years, Holsteins were bred and strictly culled to obtain
animals which would make best use of grass, the area's most
abundant resource. The intermingling of these animals evolved
into an efficient, high-producing black-and-white dairy cow.
Imports to America
After the New World was settled, and markets began to develop for milk in America, dairy breeders turned to
Holland for their seed stock.
Winthrop Chenery, a Massachusetts breeder, purchased a Holland cow from a Dutch sailing master who landed
cargo at Boston in 1852. The cow had furnished the ship's crew with fresh milk during the voyage. She proved
to be such a satisfactory producer, that Chenery made later importations of Holsteins in 1857, 1859 and 1861.
Many other breeders soon joined the race to establish Holsteins in America.
After about 8,800 Holsteins had been imported, cattle disease broke out in Europe and importation ceased.
Americans Build Their Own Breed
In the late 1800's there was enough interest among Holstein breeders to form associations for the recording of
pedigrees and maintenance of herdbooks. These associations merged in 1885 to found the Holstein-Friesian
Association of America, the Holstein Association.
Characteristics of Holsteins
Holsteins are most quickly recognized by their distinctive color markings and outstanding milk production.
Physical Characteristics
Holsteins are large, stylish animals with color patterns of black and white or red and white.
A healthy Holstein calf weighs 90 pounds or more at birth. A mature Holstein cow weighs about 1500 pounds
and stand 58 inches tall at the shoulder.
Holstein heifers can be bred at 15 months of age, when they weigh about 800 pounds. It is desirable to have
Holstein females calve for the first time between 24 and 27 months of age. Holstein gestation is approximately
nine months.
While some cows may live considerably longer, the normal productive life of a Holstein is six years.
Milk Production
Average production for all Holsteins enrolled in official U.S. production-testing programs in 1987 was 17,408
pounds of milk, 632 pounds of butterfat and 550 pounds of protein per year.
References:
Holstein Association, 1 Holstein Place, Brattleboro, VT 05302-0808. Phone: (802) 254-4551.
Photographs:
Hoards Dairyman, Fort Atkinson, WI
Jersey
The Jersey breed originated on the Island of Jersey, a small
British island in the English Channel off the coast of France. The
Jersey is one of the oldest dairy breeds, having been reported by
authorities as being purebred for nearly six centuries.
The breed was known in England as early as 1771 and was
regarded very favorably because of its milk and butterfat
production. At that early date, the cattle of Jersey island were
commonly referred to as Alderney cattle although the cattle of
this island were later referred to only as Jerseys. Jersey cattle
were brought to the United States in the 1850's.
Adaptable to a wide range of climatic and geographical
conditions, outstanding Jersey herds are found from Denmark to Australia and New Zealand, from Canada to
South America, and from South Africa to Japan. They are excellent grazers and perform well in intensive
grazing programs. They are more tolerant of heat than the larger breeds. With an average weight of 900 pounds,
the Jersey produces more pounds of milk per pound of body weight than any other breed. Most Jerseys produce
far in excess of 13 times their bodyweight in milk each lactation.
The modern Jersey breed is unexcelled in dairy type. Breeders in the United States commonly referred to two
distinct types of Jerseys in the past, these being the Island and the American; this distinction is not commonly
made at present. It should be recalled that this is a different usage of the word "type" than is usually implied and
refers to the general size and quality of the animal rather than to its use for dairy purposes. The Island-type
Jerseys excelled in refinement and those qualities that were deemed necessary to win in the show ring.
Refinement and beauty of such cattle in mature form led to the marked superiority of cattle imported from the
island of Jersey or their direct descendants in winning most of the major awards of the American show ring. The
so-called American-type Jerseys were noted much more for production than for beauty. Cattle referred to by
this description are usually larger, a bit coarser, and have been bred for years for those qualities that suit them
for milk and butterfat production. Some have referred to them as the "Farmer's" Jersey. Usually after two or
three generations in the United States in the hands of the ordinary feeder, the refinement of the Island cattle
gives way to the larger and less refined American kind.
In recent years there has been less concern about these type variations; no doubt the program of type
classification has tended to reduce the extremes. Additional emphasis
on milk production and less stress on butterfat production had, no
doubt, resulted in general acceptance of Jersey cows with more size
and scale. Recent importations of Jerseys have consisted of larger
cattle than many previously brought to the United States. Their
offspring have not only been acceptable in type but have also been
used advantageously in improving production.
Cows show very marked refinement about their heads and shoulders,
carry long, straight top lines, and usually carry out long and level at
the rump. For their size, they are usually deep in the body and full and
deep in the barrel. There is no more appealing dairy animal than the
well-balanced Jersey cow, and although usually somewhat more
nervous in disposition than the other dairy cows, she is usually docile
and rather easy to manage. Jersey cows usually have an extreme
weight range of between 800 and 1200 pounds, but medium-sized cows are usually preferred.
Jersey bulls, while small as compared to the other dairy breeds, are extremely masculine. They are quite
muscular about their crests and shoulders and are considerably less refined throughout than are the females. The
same general qualities of straight lines and diary conformation as are found in the cows are desired in bulls.
They usually range in weight from 1200 to 1800 pounds, but as in the females, medium weights are usually
preferred. Jersey bulls are known for having the least docile temperament of the common breeds of cattle. It is
folly to trust any dairy bull and particularly Jerseys past eighteen months of age.
Modern Jerseys may be of a wide range in color. There is little preference today between the solid and broken
colors although most breeders slightly prefer the cattle with an unbroken color pattern. Most prefer the dark
tongue and switch, but this is more a matter of an identification point than a point of discrimination. The color
in Jerseys may vary from a very light gray or mouse color to a very dark fawn or a shade that is almost black.
Both the bulls and females are commonly darker about the hips and about the head and shoulders than on the
body. Most breeders slightly prefer the medium shades of color to the extremes, but nearly all of them realize
that type and producing ability are far more important than the shade of color or whether the color is solid or
broken.
References:
The American Jersey Cattle Association, 6486 East Street, Reynoldsburg, Ohio 43068-2362 Phone: (614) 8613636 FAX: (614) 836-8040 Internet: usjersey@iwaynet.net
Briggs, Hilton M and D.M. Briggs. 1980. Modern Breeds of Livestock. Forth Edition, MacMillan Company
Photographs:
The American Jersey Cattle Association
Hoards Dairyman, Fort Atkinson, WI
Jersey
The Jersey breed originated on the Island of Jersey, a small
British island in the English Channel off the coast of France. The
Jersey is one of the oldest dairy breeds, having been reported by
authorities as being purebred for nearly six centuries.
The breed was known in England as early as 1771 and was
regarded very favorably because of its milk and butterfat
production. At that early date, the cattle of Jersey island were
commonly referred to as Alderney cattle although the cattle of
this island were later referred to only as Jerseys. Jersey cattle
were brought to the United States in the 1850's.
Adaptable to a wide range of climatic and geographical
conditions, outstanding Jersey herds are found from Denmark to Australia and New Zealand, from Canada to
South America, and from South Africa to Japan. They are excellent grazers and perform well in intensive
grazing programs. They are more tolerant of heat than the larger breeds. With an average weight of 900 pounds,
the Jersey produces more pounds of milk per pound of body weight than any other breed. Most Jerseys produce
far in excess of 13 times their bodyweight in milk each lactation.
The modern Jersey breed is unexcelled in dairy type. Breeders in the United States commonly referred to two
distinct types of Jerseys in the past, these being the Island and the American; this distinction is not commonly
made at present. It should be recalled that this is a different usage of the word "type" than is usually implied and
refers to the general size and quality of the animal rather than to its use for dairy purposes. The Island-type
Jerseys excelled in refinement and those qualities that were deemed necessary to win in the show ring.
Refinement and beauty of such cattle in mature form led to the marked superiority of cattle imported from the
island of Jersey or their direct descendants in winning most of the major awards of the American show ring. The
so-called American-type Jerseys were noted much more for production than for beauty. Cattle referred to by
this description are usually larger, a bit coarser, and have been bred for years for those qualities that suit them
for milk and butterfat production. Some have referred to them as the "Farmer's" Jersey. Usually after two or
three generations in the United States in the hands of the ordinary feeder, the refinement of the Island cattle
gives way to the larger and less refined American kind.
In recent years there has been less concern about these type variations; no doubt the program of type
classification has tended to reduce the extremes. Additional emphasis
on milk production and less stress on butterfat production had, no
doubt, resulted in general acceptance of Jersey cows with more size
and scale. Recent importations of Jerseys have consisted of larger
cattle than many previously brought to the United States. Their
offspring have not only been acceptable in type but have also been
used advantageously in improving production.
Cows show very marked refinement about their heads and shoulders,
carry long, straight top lines, and usually carry out long and level at
the rump. For their size, they are usually deep in the body and full and
deep in the barrel. There is no more appealing dairy animal than the
well-balanced Jersey cow, and although usually somewhat more
nervous in disposition than the other dairy cows, she is usually docile
and rather easy to manage. Jersey cows usually have an extreme
weight range of between 800 and 1200 pounds, but medium-sized cows are usually preferred.
Jersey bulls, while small as compared to the other dairy breeds, are extremely masculine. They are quite
muscular about their crests and shoulders and are considerably less refined throughout than are the females. The
same general qualities of straight lines and diary conformation as are found in the cows are desired in bulls.
They usually range in weight from 1200 to 1800 pounds, but as in the females, medium weights are usually
preferred. Jersey bulls are known for having the least docile temperament of the common breeds of cattle. It is
folly to trust any dairy bull and particularly Jerseys past eighteen months of age.
Modern Jerseys may be of a wide range in color. There is little preference today between the solid and broken
colors although most breeders slightly prefer the cattle with an unbroken color pattern. Most prefer the dark
tongue and switch, but this is more a matter of an identification point than a point of discrimination. The color
in Jerseys may vary from a very light gray or mouse color to a very dark fawn or a shade that is almost black.
Both the bulls and females are commonly darker about the hips and about the head and shoulders than on the
body. Most breeders slightly prefer the medium shades of color to the extremes, but nearly all of them realize
that type and producing ability are far more important than the shade of color or whether the color is solid or
broken.
References:
The American Jersey Cattle Association, 6486 East Street, Reynoldsburg, Ohio 43068-2362 Phone: (614) 8613636 FAX: (614) 836-8040 Internet: usjersey@iwaynet.net
Briggs, Hilton M and D.M. Briggs. 1980. Modern Breeds of Livestock. Forth Edition, MacMillan Company
Photographs:
The American Jersey Cattle Association
Hoards Dairyman, Fort Atkinson, WI
Jersey
The Jersey breed originated on the Island of Jersey, a small
British island in the English Channel off the coast of France. The
Jersey is one of the oldest dairy breeds, having been reported by
authorities as being purebred for nearly six centuries.
The breed was known in England as early as 1771 and was
regarded very favorably because of its milk and butterfat
production. At that early date, the cattle of Jersey island were
commonly referred to as Alderney cattle although the cattle of
this island were later referred to only as Jerseys. Jersey cattle
were brought to the United States in the 1850's.
Adaptable to a wide range of climatic and geographical
conditions, outstanding Jersey herds are found from Denmark to Australia and New Zealand, from Canada to
South America, and from South Africa to Japan. They are excellent grazers and perform well in intensive
grazing programs. They are more tolerant of heat than the larger breeds. With an average weight of 900 pounds,
the Jersey produces more pounds of milk per pound of body weight than any other breed. Most Jerseys produce
far in excess of 13 times their bodyweight in milk each lactation.
The modern Jersey breed is unexcelled in dairy type. Breeders in the United States commonly referred to two
distinct types of Jerseys in the past, these being the Island and the American; this distinction is not commonly
made at present. It should be recalled that this is a different usage of the word "type" than is usually implied and
refers to the general size and quality of the animal rather than to its use for dairy purposes. The Island-type
Jerseys excelled in refinement and those qualities that were deemed necessary to win in the show ring.
Refinement and beauty of such cattle in mature form led to the marked superiority of cattle imported from the
island of Jersey or their direct descendants in winning most of the major awards of the American show ring. The
so-called American-type Jerseys were noted much more for production than for beauty. Cattle referred to by
this description are usually larger, a bit coarser, and have been bred for years for those qualities that suit them
for milk and butterfat production. Some have referred to them as the "Farmer's" Jersey. Usually after two or
three generations in the United States in the hands of the ordinary feeder, the refinement of the Island cattle
gives way to the larger and less refined American kind.
In recent years there has been less concern about these type variations; no doubt the program of type
classification has tended to reduce the extremes. Additional emphasis
on milk production and less stress on butterfat production had, no
doubt, resulted in general acceptance of Jersey cows with more size
and scale. Recent importations of Jerseys have consisted of larger
cattle than many previously brought to the United States. Their
offspring have not only been acceptable in type but have also been
used advantageously in improving production.
Cows show very marked refinement about their heads and shoulders,
carry long, straight top lines, and usually carry out long and level at
the rump. For their size, they are usually deep in the body and full and
deep in the barrel. There is no more appealing dairy animal than the
well-balanced Jersey cow, and although usually somewhat more
nervous in disposition than the other dairy cows, she is usually docile
and rather easy to manage. Jersey cows usually have an extreme
weight range of between 800 and 1200 pounds, but medium-sized cows are usually preferred.
Jersey bulls, while small as compared to the other dairy breeds, are extremely masculine. They are quite
muscular about their crests and shoulders and are considerably less refined throughout than are the females. The
same general qualities of straight lines and diary conformation as are found in the cows are desired in bulls.
They usually range in weight from 1200 to 1800 pounds, but as in the females, medium weights are usually
preferred. Jersey bulls are known for having the least docile temperament of the common breeds of cattle. It is
folly to trust any dairy bull and particularly Jerseys past eighteen months of age.
Modern Jerseys may be of a wide range in color. There is little preference today between the solid and broken
colors although most breeders slightly prefer the cattle with an unbroken color pattern. Most prefer the dark
tongue and switch, but this is more a matter of an identification point than a point of discrimination. The color
in Jerseys may vary from a very light gray or mouse color to a very dark fawn or a shade that is almost black.
Both the bulls and females are commonly darker about the hips and about the head and shoulders than on the
body. Most breeders slightly prefer the medium shades of color to the extremes, but nearly all of them realize
that type and producing ability are far more important than the shade of color or whether the color is solid or
broken.
References:
The American Jersey Cattle Association, 6486 East Street, Reynoldsburg, Ohio 43068-2362 Phone: (614) 8613636 FAX: (614) 836-8040 Internet: usjersey@iwaynet.net
Briggs, Hilton M and D.M. Briggs. 1980. Modern Breeds of Livestock. Forth Edition, MacMillan Company
Photographs:
The American Jersey Cattle Association
Hoards Dairyman, Fort Atkinson, WI
Milking Devon
In 1623, two heifers and a bull from north Devonshire, England,
were received by a member of the Plymouth Colony. They were
the first importation of cattle from Britain, although the Spanish
had introduced cattle in the south.
Their immediate value was as draft animals. Cattle from
Devonshire had long been recognized in England for their speed,
intelligence, strength, willingness to work, and ability to prosper
on course forage, in a wide range of climates.
In later years, other cattle were imported and contributed to the
American Devon, which developed as the ideal multipurpose
breed. None could surpass it for draft work; the milk was good
for cream and cheese making; and the carcass developed fine
beef on poor forage.
In more recent times, the importance of cattle for draft animals
has all but disappeared and the Devon has been replaced by high
producing dairy breeds like the Holstein and Jersey, with whom
it could not compete for quantity.
In 1952, the American Devon Cattle Club decided that the breed
had to move into a
specialist beef market in
order to survive.
At that time, a small group of breeders decided to form a separate
association for dairy cattle and maintain triple-purpose stock. That
association slowly dwindled, but thanks to their efforts, many of their
animals can be traced into the new registry which was reformed in 1978.
This registry represents a gene pool of genuine triple-purpose cattle able
to survive and be productive under minimal management conditions in a
harsh environment.
The Milking Devon is a medium sized triple-purpose breed adapted to
survive on a low-quality, high forage diet under severe climatic conditions. They are healthy, long lived, and
thrive on good care and management.
The breed is red in color, varying in shade from deep rich red to light red or chestnut color. They may show
white on the tail switch, udder or scrotum. They have medium
sized curving horns that are light colored with dark tips.
The selection for meat or milk in this breed has never been the
top priority.
The Devon cow is especially elegant with her compact rounded
form, and when treated with kindness, possesses a docile
temperament. They have very few calving difficulties and
adequate milk production to raise a calf and for use on the small farm.
The Devon bull is noted for his ease of handling and even temperament, when treated kindly.
Devons were highly valued as oxen in the establishment of the American Colonies, due to their great strength,
intelligence, fast pace and endurance.
Today, Devons are still sought out for use as oxen. Those
qualities so highly prized by the colonists can still be found in
today's Devons.
In 1858, William Youatt stated that "the Devon as an aboriginal
breed of cattle is a very valuable one, and they seem to have
arrived at the highest point of perfection."
Today's breeders strive to maintain these very same qualities in
the modern Milking Devon.
Reference:
American Milking Devon Association. 135 Old Bay Road, New
Durham, NH 03855. Phone: 603-859-6611 Email:
mdevons@worldpath.net
Photographs:
George Washington Birthplace National Monument, RR 1 Box 717, Washington Birthplace, VA 22443
Jeffery W. Semler, Cooperative Extension Service, University of Maryland, taken at Colonial Williamsburg
Stephanie Diamant, taken at Plimoth Plantation, Plymouth, MA, Rare Breeds Program
Milking Devon
In 1623, two heifers and a bull from north Devonshire, England,
were received by a member of the Plymouth Colony. They were
the first importation of cattle from Britain, although the Spanish
had introduced cattle in the south.
Their immediate value was as draft animals. Cattle from
Devonshire had long been recognized in England for their speed,
intelligence, strength, willingness to work, and ability to prosper
on course forage, in a wide range of climates.
In later years, other cattle were imported and contributed to the
American Devon, which developed as the ideal multipurpose
breed. None could surpass it for draft work; the milk was good
for cream and cheese making; and the carcass developed fine
beef on poor forage.
In more recent times, the importance of cattle for draft animals
has all but disappeared and the Devon has been replaced by high
producing dairy breeds like the Holstein and Jersey, with whom
it could not compete for quantity.
In 1952, the American Devon Cattle Club decided that the breed
had to move into a
specialist beef market in
order to survive.
At that time, a small group of breeders decided to form a separate
association for dairy cattle and maintain triple-purpose stock. That
association slowly dwindled, but thanks to their efforts, many of their
animals can be traced into the new registry which was reformed in 1978.
This registry represents a gene pool of genuine triple-purpose cattle able
to survive and be productive under minimal management conditions in a
harsh environment.
The Milking Devon is a medium sized triple-purpose breed adapted to
survive on a low-quality, high forage diet under severe climatic conditions. They are healthy, long lived, and
thrive on good care and management.
The breed is red in color, varying in shade from deep rich red to light red or chestnut color. They may show
white on the tail switch, udder or scrotum. They have medium
sized curving horns that are light colored with dark tips.
The selection for meat or milk in this breed has never been the
top priority.
The Devon cow is especially elegant with her compact rounded
form, and when treated with kindness, possesses a docile
temperament. They have very few calving difficulties and
adequate milk production to raise a calf and for use on the small farm.
The Devon bull is noted for his ease of handling and even temperament, when treated kindly.
Devons were highly valued as oxen in the establishment of the American Colonies, due to their great strength,
intelligence, fast pace and endurance.
Today, Devons are still sought out for use as oxen. Those
qualities so highly prized by the colonists can still be found in
today's Devons.
In 1858, William Youatt stated that "the Devon as an aboriginal
breed of cattle is a very valuable one, and they seem to have
arrived at the highest point of perfection."
Today's breeders strive to maintain these very same qualities in
the modern Milking Devon.
Reference:
American Milking Devon Association. 135 Old Bay Road, New
Durham, NH 03855. Phone: 603-859-6611 Email:
mdevons@worldpath.net
Photographs:
George Washington Birthplace National Monument, RR 1 Box 717, Washington Birthplace, VA 22443
Jeffery W. Semler, Cooperative Extension Service, University of Maryland, taken at Colonial Williamsburg
Stephanie Diamant, taken at Plimoth Plantation, Plymouth, MA, Rare Breeds Program
Milking Shorthorns
One of the oldest recognized breeds in the world, Shorthorn
cattle originated in Northeastern England in the Valley of the
Tees River. Much of the early improvement work took place in
the counties of Northumberland, Durham and York.
The first importation of Shorthorns to the United States was in
1783, when 'Milk Breed' Shorthorns came to Virginia. These
early importations, often referred to as 'Durhams', became
favorites of the pioneer, furnishing meat, milk and power.
Shorthorns, the most numerous in the British Isles, America and
Australia, are either red, red and white, white or roan, the last
named color being a very close mixture of red and white, and
found in no other breed of cattle.
Origin, History and Development
Into the North Sea, on the east coast of England just north of the bulge toward Europe, a river, the Tees,
empties. It was along this river that the Shorthorn breed was developed. The earliest knowledge of the
forerunners to the breed is word of mouth, that for two hundred years before 1780, there were short horned
cattle on the Yorkshire estates of the Dukes and Earls of Northumberland. Shorthorn stock had been in the herds
of Smithsons of Stanwick since the middle 1600's.
Several men helped to bring the breed to its present high standard of perfection by selecting animals that were
best suited to meet the demands of practical farmers.
In Shorthorn history, the names of Bates, Booth and Cruickshank are noted. Bates and Booth were Englishmen
who developed what are usually referred to as 'English Shorthorns.' Cruickshank was a Scotchman who
developed the 'Scotch Shorthorns.' The Bates type of Shorthorns were noted for their style and good milking
qualities. Cruickshank's cattle were thicker, blockier, and meatier.
Most of the early importations of Shorthorns to America came from English herds and were of the Bates and
Booth types; those that came directly from the Bates herd or descendants of that herd had very good milking
qualities.
As explained, the Milking Shorthorn is not a separate and distinct breed, but rather a segment of the Shorthorn
breed. The pedigrees of both the Milking Shorthorn and the scotch Shorthorn trace to the same foundation
animals if carried to breed origin.
Shorthorns Enter USA in 1783
An unknown number of both types, the milk breed and the beef breed, were brought from England by a Mr.
Gough of Maryland and his partner, a Mr. Miller of Virginia. Importations continued during the early 1800's
and the breed moved into New York, Kentucky, Ohio and deeper into the Midwest. The first herd west of the
Mississippi River is reported to have been established by N. Cooper on his Ravenswood Farm in Missouri in
1839. Today, Milking Shorthorns are found in almost every area of the United States.
It should be gratifying to anyone interested in Milking Shorthorns to learn how much the breed contributed to
the livelihood of our nation. Its hardiness, wide range of adaptation and efficiency of production provided milk,
meat and transportation for our pioneers. The breed's many attributes continue to provide a livelihood for the
breeders of today.
A Versatile Breed
The Milking Shorthorn breed is the most versatile of all breeds and this is one of its greatest attributes. These
docile cows efficiently produce large volumes of nutritious milk each lactation and are large enough to have a
high salvage value when their long productive lives finally come to an end. In addition, their healthy calves
born each year on regular calving intervals are spunky at birth, grow rapidly, and those not kept for breeding
stock and herd replacement make efficient gains and hang very desirable grading carcasses.
Other attributes of the breed include ease of calving, ease of management and economy of production,
especially on home produced roughages and grass.
One of the first official demonstrations of the production ability of Milking Shorthorns was made at the World's
Exposition in Chicago in 1893 where two of the leading cows of the test were Kitty Clay 3rd and Kitty Clay
4th, the latter standing third in net profit over all breeds. These sister cows became the foundation for the Clay
cow family of Milking Shorthorns, developed at Glenside Farm, Granville Center, Pennsylvania.
Milking Shorthorns in the USA
Breeders began recording their Shorthorn cattle in 1846 with the first volume of the American Herdbook. In
1882, the American Shorthorn Breeders' Association was formed to register and promote both Milking and
Scotch (beef) Shorthorns. In 1912, a group of Milking Shorthorn breeders organized the Milking Shorthorn
Club to work within the framework of ASBA. Its membership was interested in advertising the good milk
qualities of the breed by keeping official milk records and encouraging breed improvements.
The American Milking Shorthorn Society (AMSS) incorporated in 1948 and took over the registration and
promotion of Milking Shorthorns. In April 1950, the Milking Shorthorn office moved from Chicago to
Springfield, Missouri. Milking Shorthorns were declared a dairy breed in 1969 and in 1972 became members of
the Purebred Dairy Cattle Association. The Society national office moved to its present home, Beloit,
Wisconsin in 1986.
Milking Shorthorn breeders in the USA have many opportunities for improving the genetics of their animals by
participating in the breed's official production testing, type trait appraisal, gain performance, national shows and
breed promotion programs.
Breeders can use semen from the breed's highest proven bulls. Semen of high genetic value is also available
from carefully selected young sires approved by the Young Sire Committee. Also, two grade-up programs make
it possible for anyone to bring outstanding neglected purebreds back into the Official Herd Book and to
introduce the best of other internationally recognized high producing breeds into a program with rigid
requirements.
It is a fact that no breed has made greater improvement during the past 15 years and even greater increases are
expected in the future. Milking Shorthorns have become more dairy and more angular and improved udder
quality. Anyone having the opportunity to observe recent national Milking Shorthorn shows can not help but be
impressed by the number of superior individuals presented which were bred by breeders from coast to coast.
References:
American Milking Shorthorn Society, P.O. Box 449, Beloit, Wisconsin 53512-0449. Phone: (608) 365-3332
Photographs:
Hoards Dairyman, Fort Atkinson, WI
Milking Shorthorns
One of the oldest recognized breeds in the world, Shorthorn
cattle originated in Northeastern England in the Valley of the
Tees River. Much of the early improvement work took place in
the counties of Northumberland, Durham and York.
The first importation of Shorthorns to the United States was in
1783, when 'Milk Breed' Shorthorns came to Virginia. These
early importations, often referred to as 'Durhams', became
favorites of the pioneer, furnishing meat, milk and power.
Shorthorns, the most numerous in the British Isles, America and
Australia, are either red, red and white, white or roan, the last
named color being a very close mixture of red and white, and
found in no other breed of cattle.
Origin, History and Development
Into the North Sea, on the east coast of England just north of the bulge toward Europe, a river, the Tees,
empties. It was along this river that the Shorthorn breed was developed. The earliest knowledge of the
forerunners to the breed is word of mouth, that for two hundred years before 1780, there were short horned
cattle on the Yorkshire estates of the Dukes and Earls of Northumberland. Shorthorn stock had been in the herds
of Smithsons of Stanwick since the middle 1600's.
Several men helped to bring the breed to its present high standard of perfection by selecting animals that were
best suited to meet the demands of practical farmers.
In Shorthorn history, the names of Bates, Booth and Cruickshank are noted. Bates and Booth were Englishmen
who developed what are usually referred to as 'English Shorthorns.' Cruickshank was a Scotchman who
developed the 'Scotch Shorthorns.' The Bates type of Shorthorns were noted for their style and good milking
qualities. Cruickshank's cattle were thicker, blockier, and meatier.
Most of the early importations of Shorthorns to America came from English herds and were of the Bates and
Booth types; those that came directly from the Bates herd or descendants of that herd had very good milking
qualities.
As explained, the Milking Shorthorn is not a separate and distinct breed, but rather a segment of the Shorthorn
breed. The pedigrees of both the Milking Shorthorn and the scotch Shorthorn trace to the same foundation
animals if carried to breed origin.
Shorthorns Enter USA in 1783
An unknown number of both types, the milk breed and the beef breed, were brought from England by a Mr.
Gough of Maryland and his partner, a Mr. Miller of Virginia. Importations continued during the early 1800's
and the breed moved into New York, Kentucky, Ohio and deeper into the Midwest. The first herd west of the
Mississippi River is reported to have been established by N. Cooper on his Ravenswood Farm in Missouri in
1839. Today, Milking Shorthorns are found in almost every area of the United States.
It should be gratifying to anyone interested in Milking Shorthorns to learn how much the breed contributed to
the livelihood of our nation. Its hardiness, wide range of adaptation and efficiency of production provided milk,
meat and transportation for our pioneers. The breed's many attributes continue to provide a livelihood for the
breeders of today.
A Versatile Breed
The Milking Shorthorn breed is the most versatile of all breeds and this is one of its greatest attributes. These
docile cows efficiently produce large volumes of nutritious milk each lactation and are large enough to have a
high salvage value when their long productive lives finally come to an end. In addition, their healthy calves
born each year on regular calving intervals are spunky at birth, grow rapidly, and those not kept for breeding
stock and herd replacement make efficient gains and hang very desirable grading carcasses.
Other attributes of the breed include ease of calving, ease of management and economy of production,
especially on home produced roughages and grass.
One of the first official demonstrations of the production ability of Milking Shorthorns was made at the World's
Exposition in Chicago in 1893 where two of the leading cows of the test were Kitty Clay 3rd and Kitty Clay
4th, the latter standing third in net profit over all breeds. These sister cows became the foundation for the Clay
cow family of Milking Shorthorns, developed at Glenside Farm, Granville Center, Pennsylvania.
Milking Shorthorns in the USA
Breeders began recording their Shorthorn cattle in 1846 with the first volume of the American Herdbook. In
1882, the American Shorthorn Breeders' Association was formed to register and promote both Milking and
Scotch (beef) Shorthorns. In 1912, a group of Milking Shorthorn breeders organized the Milking Shorthorn
Club to work within the framework of ASBA. Its membership was interested in advertising the good milk
qualities of the breed by keeping official milk records and encouraging breed improvements.
The American Milking Shorthorn Society (AMSS) incorporated in 1948 and took over the registration and
promotion of Milking Shorthorns. In April 1950, the Milking Shorthorn office moved from Chicago to
Springfield, Missouri. Milking Shorthorns were declared a dairy breed in 1969 and in 1972 became members of
the Purebred Dairy Cattle Association. The Society national office moved to its present home, Beloit,
Wisconsin in 1986.
Milking Shorthorn breeders in the USA have many opportunities for improving the genetics of their animals by
participating in the breed's official production testing, type trait appraisal, gain performance, national shows and
breed promotion programs.
Breeders can use semen from the breed's highest proven bulls. Semen of high genetic value is also available
from carefully selected young sires approved by the Young Sire Committee. Also, two grade-up programs make
it possible for anyone to bring outstanding neglected purebreds back into the Official Herd Book and to
introduce the best of other internationally recognized high producing breeds into a program with rigid
requirements.
It is a fact that no breed has made greater improvement during the past 15 years and even greater increases are
expected in the future. Milking Shorthorns have become more dairy and more angular and improved udder
quality. Anyone having the opportunity to observe recent national Milking Shorthorn shows can not help but be
impressed by the number of superior individuals presented which were bred by breeders from coast to coast.
References:
American Milking Shorthorn Society, P.O. Box 449, Beloit, Wisconsin 53512-0449. Phone: (608) 365-3332
Photographs:
Hoards Dairyman, Fort Atkinson, WI
Norwegian Red
Also Know By: Norsk rødt fe (Norway)
This breed designation originated in 1961 when the Norwegian
Red-and-White, Red Trondheim and the Red Polled Østland.
Later in 1963 the Døle was also absorbed into the designation
and in 1968 South and West Norwegians were added. Others
breeds which have been said to contribute to the gene pool
include Ayshires, Swedish Red-and-Whites, Friesians and
Holsteins. By 1975, 98% of the Norwegian national herd
belonged to this designation. Using the classical definition the
Norwegian Red cannot be considered a breed. It is an
amalgamation to develop superior strain of dual-purpose cattle.
With time and selection this designation may develop into a breed but this is not the case yet.
Cows are selected for milking potential, rate of milk flow and fertility, while bulls are selected on the basis of
performance in a rate-of-growth test. Norwegian Red cattle do not express the external uniformity seen in true
breed, although they are red or red-pied for the most part. Cows weigh about 495 kg; bulls about 900 kg. Milk
yields average 5,804 kg per lactation.
Breed Associations and Registries
Reference:
Genus Bos: Cattle Breeds of the World, 1985, MSO-AGVET
(Merck & Co., Inc.), Rahway, N.J.
Mason, I.L. World Dictionary of Livestock Breeds. Third
Edition. C.A.B International. 1988
Photographs:
Norwegian Cattle, P.O. Box 4123, N-2301 Hamar, Norway,
Telephone 47 62 52 06 00, Fax 47 62 52 06 10