386 HOW TO MAKE THE FARM PAY. 



of tlic larger breeds, which retains all the excellencies of the 

 Devons, \vith an increase of size, weight, and power, is what we 

 think should be aimed at by breeders. 



The Devon is naturally medium as a dairy cow, giving a fair 

 quantity of very rich milk, but when they are bred with a view 

 to increase their size, strength, and beef qualities, as they should 

 be, the milking qualities decrease. 



As a beef animal the Devon is in the first class. He fats 

 readily, has- compact bones, and therefore a small amount of 

 waste, and the flesh is of the finest quality, and well laid on. 

 We recommend the Devons for workers, and for beef, but not 

 for the dairy. 



The'IIerefoeds are the perfection of strength for a working 

 ox, but of no account as a dairy breed. They have, therefore, 

 never been very popular in this country, and are perhaps larger 

 than is absolutely required for ordinary farm labor ; but this is 

 not to their disadvantage, for they take on flesh readily, mature 

 earl}^, and turn out splendidly on the butcher's block. As a cross 

 with the Devons, or selected native cows, to produce working 

 oxen, we think the Herefords will yet prove their superior quali- 

 ties. The Ayrshires have been already spoken of as a dairy 

 breed. They have not the characteristics of working cattle and 

 do not put on flesh as fast as the Herefords, or the Durhams, 

 neither do they consume as much feed. 



The Holsteins have not been fairly tried as working oxen, or 

 as beef cattle, but we think grades with lighter and more active 

 breeds will give good results. That they will take a leading 

 place as dairy stock, we have no doubt. The Shorthorns, 

 whose value as milkers has been discussed, are also superior 

 as beef animals, putting on flesh with astonishing rapidity, 

 and maturing at four years old. At that age they give one 

 quarter less waste than any ordinary cattle of the same weight. 



