SECRETARY'S REPORT. 131 



turn out better than the most skillful grazier or butcher who are 

 strangers to the breed could expect on handling them. They are 

 tame, quiet, «■ and feed at ease without roaming, breaking over 

 fences, or goring each other. They are very hardy and active, and 

 are not injured but rather improved by lying out all night during ' 

 summer and autumn." 



Since Mr. Aiton wrote, even greater care and attention has been 

 paid to this breed than before, and it is now well entitled to rank 

 as the first dairy breed in the world, quantity and quality of yield 

 being both considered. Compared with the Jersey, its only rival 

 as a dairy breed, the milk of the Ayrshire is much more abundant 

 and richer in caseine, but not so rich in oily matter, although better 

 in this respect than the average of cows. 



Experience of their qualities in this country shows that if they 

 do not here fully sustain their reputation in Scotland, they come 

 near to it, as near as the difference in our drier climate allows, giv- 

 ing more good milk upon a given amount of food than any other. 

 Upon our ordinary hilly pastures they yield largely and prove very 

 hardy and docile. The oxen too are good workers, fatten well, 

 aijd yield juicy, fine flavored meat. They are rapidly coming into 

 favor wherever proved. 



The Jersey race, formerly known as the Aldernay, is almost ex- 

 clusively employed for dairy purposes, and may not be expected 

 to give satisfaction for any other use. Their milk is richer than 

 that of any other cows, and the butter made from it possesses a 

 superior flavor and a deep rich color, and consequently commands 

 an extraordinary price in all markets where good butter is appre- 

 ciated. 



The Jersey cattle are of Norman origin, and until within about 

 twenty or thirty years were far more uninviting in appearance than 

 now, great improvement having been effected in their symmetry 

 and general appearance by means of careful selections in breeding, 

 and this without loss of milking properties. The cows are gener- 

 ally very docile and gentle, but the males when past two or three 

 years of age often become vicious and unmanageable. It is said 

 that the cows fatten readily when dry, and make good beef. 



So far as I am able to judge from an . examination of the neat 

 stock of the State, there is no branch of cattle husbandry which 

 promises better returns than the breeding and rearing of good 

 milch cows. Here and there are to be found some good enough. 

 In the vicinity of our larger towns are many which having been 



