Jasper County Democrat, Volume 7, Number 7, Rensselaer, Jasper County, 21 May 1904 — COWS TRAINED FOR THE TEST [ARTICLE]

COWS TRAINED FOR THE TEST

Jerseys at the World’s Fair Are Expected to Show That They Are Superior to All Other Breeds. The herd of Jersey cows assembled at the World’s Fair at St Louis to represent the Jersey breed in the universal dairy test has been inspected and has been pronounced in perfect condition and ready to start upon their six months’ grind on a day’s notice. W. R. Spann of the Burr Oak Jersey farm, Dallas, Tex., was the inspector, and he was thorough In his work. He passed a week on the Exposition grounds, and much of the time was spent in and around the Jersey cattle barn, and the condition of each individual of the herd'of forty cows was definitely ascertained. Never was more Intelligent and careful treatment lavished on animals. No athlete was ever better trained for a contest requiring the development of speed, skill and endurance than has been this herd of Jerseys. When it is known that this herd is to compete with selected herds of Holstelns, Shorthorns, Brown Swiss and Devons, and the herd making the best score for the production of butter, milk and cheese is to establish the standing of the various breeds, the importance of the cows being In perfect condition may be understood. For a solid year the Jerseys have been in constant training. Twentyfive cows will participate in the contest Cows were selected from the best herds in the United States. Dr. J. J. Richardson, president of the American Jersey Cattle Club, under whose auspices this entry is made, toured Europe and visited the famed Isle of Jersey, where the breed originated. He was seeking the best cows, but returned satisfied that Europe could show no cows that were better than those bred in America. Though only twenty-five cows will participate In the test, forty cows were selected. They were assembled at Jerseyville, IIL, a year ago. This is near SL Louis, and the cattle have become acclimated. Last December they were removed to SL Louis. The cows are the property of individual members of the club and are loaned for the term of the tesL C. T. Graves, a breeder at Maitland, Mo., was selected as the superintendent to have charge of the cattle, and be has been highly complimented by Dr. Richardson and Inspector Spann for the wonderfully fine condition in which he has placed the herd. A series of model dairy barns have been built for the breeds competing in the test The barns are octagonal In form, and are so arranged that the cows are in the center and a wide promenade permits visitors to pass around and view the cows as they stand in their stalls. The milking and feeding are to be done in plain view of the public, and representatives of the various herds will at all times have access to all the barns to see that do sharp practices are indulged in. The test not only consists in showing the amount of butter, milk and cheese produced, but the cost of production is taken into consideration. Every ounce of food given each cow is weighed and carefully recorded. When the cows are milked, the milk is conveyed to a model creamery in the Agricultural building, where it is tested and made into butter and <seese and where all records are carefully kepL The Jersey cattle participated in a similar test at Chicago during the Columbian Exposition and carried off first honors. Superintendent Graves is sanguine over the result of the present tesL He says that the Jerseys have always demonstrated their superiority over all other breeds when placed in competition, and this time they will show to better advantage than ever. Not only is the Jersey milk richer in butter fat than the milk of any other breed, says Mr. GrAves, but it can be produced at a less cosL The Jersey cows are the smallest of the standard breeds, and he asserts that they consume less feed. They assimilate their food, and it is converted into milk and butter and is not used in building up and sustaining a large carcass. “We are going to make alt other breeds take to the woods after this tesL” said Mr. Graves. “A few days ago I was testing some of onr Jersey milk, and my hands were all sticky and greasy from the enormous amount of batter fat the milk contained. Mr, Von Heyne, who is in charge of the Holstelns, sent over a quantity of his milk for me to tost Of course, from a commercial standpoint, there was no comparison between the milk, but It was a pleasure to test his milk, for when I got through there was no grease on my bands. After this I will have a bucket of Holstein milk around handy to wash my hands in after testing our own rich Jersey milk.” The test begins May 16 and continues 120 days.