COMMERCIAL VALUE

Te Awamutu Courier, Volume 59, Issue 4187, 18 September 1939, Page 4

COMMERCIAL VALUE

IMPORTANCE OF THE JERSEY BREED. A SOUTHERN JUDGE’S COMMENT. Speaking to a gathering of farmers at Kihikihi last Friday, under the auspices of the Te Awamutu Jersey Cattle Club, Mr H. J. Lancaster, of Glen Oroua (Manawatu), said it was his firm belief that any farmers who had gone in for a good strain of high producing Jersey cows could not fail to admire them from the viewpoint of commercial value alone, as it was hard to excel them—not that they were necessarily the best producers, he explained, for several breeds have beaten them at various times individually; but that docs not take into account their economic value in maintenance in that they also thrive in almost any surroundings, with a minimum of food and attention, making them probably the cheapest means of producing large quantities of milk and butter fat at a lower cost. “You will find Jerseys figuring prominently among the leaders of the various testing associations from North Auckland to the Bluff,” said Mr Lancaster, “thus demonstrating their ability to adapt themselves to various climates throughout the width and length of New Zealand.” The speaker proceeded to quote figures as to the classification of the breed’s producers for 1937, and said the number’s had increased since that tally was made. The New Zealand Jersey Breeders’ Association have a long record now of c.o.r. testing, and -have used the test as a guide in their breeding operations. Beauty plus performance has been the motto. They are demanding production from their cows, as well as beauty, and he quoted the marvellous figures of the world’s record Jersey cow Brampton Basilua, with a six year average of 1061 lbs fat and 16,723 lbs milk. He also quoted the names and totals of half-a-dozen other Jersey cows with annual production of from 1010 lbs fat up to 1220 lbs fat. “I am no authority on hereditary traits,” said Mr Lancaster, “but I do believe that the progeny of quality and typey animals have a far better chance of being of good type and being good producers that, those of the world’s misfits. It is often the hereditary side that is wrong, and also I believe it is true that vices and type often skip one or more generations. Fine bone is a quality to be aimed for by any breeder, for not only are fine boned cattle better producers than coarse bone cattle, they are definitely more easy to fatten when useless for milking. Why, I ask, milk 100 lbs of milk containing 3.5 per cent of butter fat when 100 lbs of milk testing 5.5 can be obtained? The difference will earn 3s per 100 lbs of milk. Few farmers can afford to lose such a sum. Is it any wonder that the Jersey became the popular dairy cow throughout the Dominion? An extract from the official report of Mr E. J. Fawcett, farm economist, to the Agricultural Department, stated that for every 0.4 increase in the test of a herd, the farmer receives an extra 10s per acre. His figures are computed on the basis of lid per lb pay out.”

Mr Lancaster went on to quote several other men who have studied aspects of dairy production, and then stated that of the pure bred dairy cattle in New Zealand Jersys account for 55 per cent; with grades included the estimate must be between 75 and 80 per cent.

The speaker demonstrated on a cow the actual points it was desirable to have included in its make-up if it was to be a profitable cow, but he said that variations in type would always come even from the same sire and dam. Environment will also bring about different types. Cattle bred and reared on rich heavy land will be of a larger and heavier type than those bred and reared on light and sandy country.