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Whether any or what number of thoroughbred produce came from them, we are not in- 
formed, as no record was kept, and they are not now known in Kentucky. The bulls 
were bred to some of the native cows in their vicinity, but the Short-horns, which were 
imported there soon afterward, superseded them in propagation, and we hear nothing 
further of their produce. 
About the year 1824, one or more Hereford bulls, and perhaps a cow or two, were im- 
ported into Massachusetts. We here of no thoroughbred produce from them, but the 
bulls were bred to a limited extent on common cows, and no marked result followed, 
except some grand working oxen, afterward fed into excellent carcasses of beef. In 
later years, a few importations of choice animals were made into New York, Ohio, 
and Upper Canada. Their descendants have been scattered in small herds into sey- 
eral States, but, we regret to say, not with the popularity which such excellent graz- 
ing and beef-producing animals merit. As flesh-producers they strongly rival the 
Short-horns, and in size nearly equal them. They are mainly red in color, with white 
or mottled faces, and occasivnally white legs and bellies, and stripes along the back. 
In England they are claimed as an ancient breed, and their distinctive uniform ap- 
pearance well bears out the assertion. 
The three English breeds already named may be classed as the best flesh-producers. 
Next in order may be named the breeds more distinctly used for dairy purposes: the 
AYRSHIRE.—This is claimed as a dairy or milking breed, and wherever known, either 
at there native homes in Scotland or in their later ones in the United States, are 
esteemed and cultivated for that exclusive purpose. They are said, by authentic history, 
to have been originated about a century ago in the district of Ayrshire, whence the 
name was taken, by a cross of Short-horn bulls from the north of England on the com- 
mon or native Kyloe cow of Scotland, and cultivated into their present excellent dairy 
qualities by careful and persistent breeding, until their characteristics have become fixed 
and enduring. They were first imported in small numbers to America between the 
years 1820 and 1830, as nearly as can be ascertained, and within the last thirty years in 
such numbers as now to be found in many considerable herds. They are highly esteemed 
by those who are partial to them for their large yields of milk, which render them 
much more profitable for dairy uses than the common cows of the country. In size 
they are about equal to our common cattle; in color, usually red or brown, more or 
Jess mixed with white ; in shape, more like the Short-horn than any others, although 
lacking their fine contour and comeliness of appearance—a valuable breed of cattle. 
HOLSTEINS, OR NorRTH HOLLANDS.—This breed, in its present characteristic of great 
milk- producing quality, has been introduced here within the last twelve or fifteen years, 
from Holland, and first, we believe, imported by the late Mr. Chenery, of Boston, Massa- 
chusetts. They are of large size, nearly equal in weight and bulk to the Short-horn, and 
have some of their strong points of character, but coarser, less refined in figure, and 
black and white in color. For the few years in which they have been on trial here, 
their dairy development has been remarkable in the quantity of their milk. As a flesh- 
producing beast they are claimed to be good, but the economical result in their con- 
sumption of food to weight of flesh has not been thoroughly solved. They are unques- 
tionably good cattle, far superior to our native cows; and when sufficient time has 
passed to develop their full qualities, they may stand in the first class of dairy cows. 
They are evidently of an ancient stock, originating possibly in Holstein or North Hol- 
land, and may in some branches of their ancestry have had an affinity with the far- 
back, unimproved Short-horns, although in color and general appearance now much 
unlike our Short-horns of the present day. 
Last, but not least in importance, may be named the 
ALDERNEY, JERSEY, AND GUERNSEY, from the Channel Islands of Britain, near the 
coast of France. These breeds or varieties are named together, as they are unques- 
tionably of common origin, and owe their present distinctive qualities in appearance 
to their manner of breeding, and the tastes and preferences of tbeir long-time propa- 
gators. That they are an ancient breed there can be no doubt, probably French in 
origin, as the cows of the provinces of Normandy and Brittany bear a considerable re- 
semblance to them; but isolated as they have been from the mainland of the continent 
during the centuries of their cultivation on the islands, they have assumed the char- 
acteristics which so readily distinguish them. In size they are smaller than our native 
cows, delicate in form, unique in shape, diversified in color, and bloodlike in appear- 
ance. The prime quality claimed for the cow is the exceeding yellow color and rich 
quality of her milk, cream, and butter, in all which she stands without a rival, 
although her quantity of milk is moderate, compared with the weight of butter which 
it yields. For the production of meat, the Channel Island cow, or even bullock, (when- 
ever suffered to become a bullock,) is inferior, the anatomy being angular, and not 
capable of making much flesh in the choicest parts of the carcass. Within the last 
thirty years they have been numerously imported into our States, and are much sought 
in the vicinities of our large cities, towns, and villages as family cows. They are 
easily kept in small paddocks or close stables, where theirrather delicate natures can 
receive the attention, kind treatment, and choice food usually bestowed upon them. 
