Old Time Husbandry
I highly recomend this article by Gearld Fry, titled “Intelligent husbandry of primary heritage breeds could be our key to more-sustainable farming and food”. There is a lot of wisdom in Mr. Fry’s writing, most of his observations I have seen first hand growing up in the dairy business.
One thing Fry points out is what has happened to the Jersey cow as well as other breeds in this country.
“Our forefathers left us with 8 to 10 breeds of cattle that were adapted to various environments across America. Unfortunately, we now pay little attention to the positive effects of breeding, good herd management, husbandry and feeding practices. We seem to have moved on from the time when we had common quality standards of healthy eating and nutritional value in the meat and milk being produced.”
“In the name of progress, the Jersey, once cherished for her high (5-to-6 percent) butterfat milk, was turned into a 20,000 pound-milking machine but with only 3-to-3.5 percent butterfat. The Holstein, now a freak that wouldn’t survive on her own, pushes out upwards towards 30,000 pounds a milk in a year and then burns out before she reaches her fifth birthday. The Guernsey cow hasn’t readily molded to fit in with the “milk check” economy, so she’s lost favor and today is almost nonexistent.”
Over the years, I have been working on breeding real Jersey cows. The kind that last a long time and make high fat milk. The kind of cows that thrive on dirt and grass and hay, not concrete, TMR “rocket fuel” and drugs. Breeding these kind of animals using “mainstream genetics” is impossible for a number of reasons. I still pick my bulls based on type traits that promote longevity. Most mainstream breeders have never heard of any of the genetics I use, and I don’t keep up with “top TPI” lists and have never heard of the bulls that they are so exited about. We have even been breeding with our own bulls out of families that we know and trust. Well, all this to say that if anyone is interested in that kind of Jersey cow I have a few available right now. This dosen’t happen often and probably won’t happen again for some time. I even have a few decendents of the old 14 year old Elsie that I would consider letting go. Drop me an email if your in the market for a good foundation animal to breed from.
January 30th, 2008 at 9:08 pm
Oh how I wish we lived closer. I so need a milk cow and would love to work backwards to the older Jersey lines!
Blessings,
Cheri
January 31st, 2008 at 6:08 pm
Wish we lived closer as well! However, we may be buying a Jersey heifer from friends in the spring. I sure hope she’s a good one. We’ve had her mama’s milk, and it sure is good!
February 1st, 2008 at 8:51 am
Hi Scott,
Thanks for the heads-up on this good articel and the lead to some more valuable resources.
I visited Gearld Fry’s website and found it God-honoring and very educational.
As we move forward with our Working Farm Outreach and Learning Center we need all the “True” livestock knowledge and wisdom help we can get.
God Bless
March 8th, 2008 at 3:35 pm
I grew up on a 150 acre dairy farm in Michigan, with my grandparents. I lovingly refer to those days as my ‘Rebecka of Sunnybrook Farm’ days.
“It was the VERY BEST PART of my whole LIFE”… and I greatly miss it.
I only weighed, 1 1/2 lbs. when I was born, so the fact that I even lived, back then… was definately a miracle of God! And ‘Everyone’ made sure… I ate well!
What do you think my most favorite and loved food was? “MILK”, all I wanted… fresh, rich and creamy - still warm from the cow! It was also
“Organic and ‘RAW’ (unprossesed) Milk”. The cows only graised on grass and ate what Grandpa grew.
I remember going to the mill or grainery with him, to have the grain bagged and get salt lick for the cows - which I used to love to lick - by the way. Hey, I was only 5… OK? Grandpa used to think it was funny… I just thought it tasted good. I also remember sharing a ‘Milk Bone’ dog biscuit on occassion… with “Lassie”, my Collie. I was a Grandpa’s girl… a real Tomboy.
I still, “LOVE” MILK and Cheese but I can’t have it anymore… for digestive and alergic reasons. “Because I can’t get it ANY WHERE in it’s ‘TRUE’ form.”
I can get ‘Organic’, which doesn’t make me as sick as the junk from the store. But I also need it to be ‘RAW’ (uncooked)… for the Live Enzymes - that help it digest and breakdown on its own… without my body having to do that.
I don’t know where you live… but I’m in Ohio. Any chance of getting some “REAL” MILK… for an older person… that really needs it?
Thank You,
Ginalee
PS I’m trusting you… not to publish or give out my email address!
March 8th, 2008 at 5:11 pm
Hi Ginalee
I live in Upstate NY. I have some readers from Ohio and if they give me any leads on a good raw milk source I’ll email them to you. So if anyone can help Ginalee out send me an email.
PS
My 5 year old son love to lick salt too