MANUFACTURE OF CHEESE. 411 



The Jersey race of cows excels all others in richness of milk, and although 

 the yield is not usually abundant, they deserve very favorable consideration for 

 the butter dairy. A few Jersey cows in a herd, or a strain of this blood infused 

 through it, leave their mark vesry distinctly in the richer color and more delicate 

 flavor of the butter produced. Wherever known, Jersey butter commands the 

 highest price in market. I have not known of any instances where these cows 

 have been proved in the cheese dairy, and should not feel warranted in recom- 

 mending them for that purpose. 



For richness of milk the Devons probably rank next to the Jerseys, and, 

 like them, do not yield abundantly ; the efforts of most Devon breeders having 

 been diverted away from milk, and towards the production of beef. Of late, 

 efforts have been made by some to breed towards milk, and there exist families 

 of this race possessing highly respectable milking qualities. When a bull of 

 such a family is crossed with deep-milking cows of the common, mixed sort, 

 the progeny usually manifest a good degree of adaptation for the dairy, in con- 

 nexion with the activity, hardiness, and other good qualities for which the 

 Devons are noted. 



In years past the improved short-horns, often called Durhams, were generally 

 possessed of excellent milking qualities, and some families in a remarkable de- 

 gree. These, like the Devons, have, by most breeders, been directed towards 

 the production of meat, and often at the expense of milk ; but they have not all 

 suff(!rcd alike in this respect, and some families continue to be highly esteemed 

 for dairy qualities. In this respect, however, success chiefly follows their being 

 crossed upon deep milkers of the common sort. The progeny in this case pos- 

 sess greater size and weight than grade Devons, or than grades of almost any 

 other breed ; they need better pasture and winter food, and when these are 

 allowed them the returns are generally satisfactory. 



The Ilerefords ai'e an excellent breed for work and for beef. There may be 

 good milkers among those of pure blood, but if so it has never fallen to my lot 

 to see any of them. Some of the grades, when from good milking dams, pro- 

 duce pretty well, but as a general, and, so far as I am advised, a luiiversal rule, 

 milking properties deteriorate in proportion as this blood prevails. 



The Kerry breed has been too recently introduced into this country for us 

 to speak with confidence of its merits ; but, judging from what is known of it 

 in Ireland, it may probably prove valuable in sections Avhere larger ones will 

 not thrive. They are quite small, very hardy, easily kept, and for their size 

 yield largely of very rich milk. In 1S58 Mr. Sanford Howard visited Ireland, 

 and purchased in Kerry county five heifers and a bull for A. W. Austin, esq., 

 of West Roxbury, Massachusetts. These I *saw at his residence, with their 

 progeny, and was greatly interested in examining them. They had increased 

 very much in size upon the better food given them, being nearly as large as 

 common cows ; \ei-y symmetrical and handsome, and were represented as giving 

 a large yield of very rich milk. Mr. Austin indulges the hope that they will 

 prove a most valuable accession to the stock of the country, particularly for 

 severe climates, and scant, hilly pastures. In some points they excel any cattle 

 I had previously seen. 



The Ayrshircs originated in Scotland, in a section of moderate natural fer- 

 tility, and similar in some other regards to considerable portions of New England, 

 northern New York, and northeastei'n Ohio, where dairying is extensively car- 

 ried on. They have been brought to be what they are mainly by means of 

 continued selection for many years past, especially with reference to dairy 

 qualities. Easily and cheaply kept, and very hardy, they yield abundantly 

 milk of good quality ; more in proportion to the food consumed than any other. 

 The Ayrshire breed presents us to-day with a cow in most essential respects 

 similar to Avhat might b« reasonably expected as the result of fifty years' 

 judicious, systematic, persevering attempts to improve our so-called "native" 



