DEC 



160 KERRY CATTLE. 



wholly along the line of improvement by selection of the 

 best individuals, more with regard to milk than beef; but 

 they possess, notwithstanding, a tidy carcass from a beef 

 standpoint, and their flesh is much like that of the Scotch 

 Highland cattle when well fatted well marbled and free 

 from gaudiness. In some cases their milking properties are 

 quite extraordinary. In the case of a cow known as Red 

 Rose, owned by Mr. Martin J. Sutton, England, a record was 

 established that would test some of the greater milking 

 breeds to surpass with any considerable number of cows. 

 She weighed 762 pounds, and in one year gave more than 

 thirteen times her weight in milk; and the following year 

 sixteen times her weight. The points most desired in the 

 improved type of Kerry or Dexter Kerry are much the same, 

 save in that more fineness of bone and refinement about the 

 head is expected in the true Kerry. A black color is prefer- 

 able to breeders, but other colors are often found. 



The body should be deep, fairly wide, the shoulders blend- 

 ing smoothly into the body, the hindquarters wide, level to 

 tail head, deep, and well fleshed on the thighs and in the 

 twist. The legs should be short, straight, with fine bone, 

 and there should be unquestionable indications of deep-milk- 

 ing capacity, in a large udder, well balanced, with teats of 

 convenient size and with large tortuous milk veins. The 

 skin should be soft, pliable and oily to the touch; the coat 

 of hair should be fairly long, and should be soft and silky 

 to the touch. There should always be considerable natural 

 flesh present. The size is always small, and the breeders 

 do not care particularly about increasing the weight of their 

 cows above 700 pounds to 800 pounds!;. .The place the Kerry 

 fills most acceptably is that of a family cow, well adapted 

 to small shelters and a moderate supply of food, and fur- 

 nishing a very liberal supply of rich milk. 



