YALE AGRICULTURAL LECTURES. 159 



small for Kentucky, and for other districts like it where there 

 is abundance of heavy, rich pasturage. They do not aim at 

 getting single famous milkers in his State, for they keep many 

 animals, and a little milk from several is fully adequate to their 

 purpose, beef being the great end. 



The Hereford he does not deem an original breed, for they 

 were formerly of a dun and dark color, and are now white faced 

 and throated ; a peculiarity which he thought owing to a cross 

 with the Glamorgans, and not the Somersets. Their greatest 

 inferiority was that they were miserable milkers ; a very bad 

 fault, for there are doubtless a thousand persons who wish a 

 milking animal to one who wants to make beef. The Hereford, 

 as compared with the Shorthorn, is coarser in the shoulder and 

 thicker in the hide, beside wanting that general symmetry 

 which characterizes their great rivals. A good handling qual 

 ity of hide is highly prized by the butcher, for a mellow, spongy 

 skin indicates a good quality of beef, and that well "marbled." 

 In this important feature he had found the Hereford deficient. 

 He was aware that this breed is a favorite with butchers, but 

 thought it greatly due to the fact that it lays on its fat in 

 patches on the inside of the carcass, and thus goes in the " fifth 

 quarter" as the butcher's perquisite. 



The Shorthorn he deems an original, and not, as popularly 

 supposed, a created breed. They vary much, it is true, in 

 color, but these variations are well defined, and evermore re 

 peated. He had never seen a real Shorthorn without some 

 patch of white on it. The physiognomy of the race is the same 

 as in olden times ; a fact which he thought demonstrated in their 

 resemblance at this day to the outline of an old Shorthorn 

 cow sculptured centuries ago upon a marble slab in an old 

 church at Durham. The Shorthorn has not only perfection 

 of form, but size, fattening properties, and milking qualities 

 as well. In England, Scotland, and this country, any dairy 

 which is famous will generally be composed of Shorthorns, 

 either thoroughbred or grades. We may breed out the milk- 



