•li DOMESTIC ANIMALS. [Chap. I. 



milk, rtlid an enormous production of butter, giving within four and a half 

 ounces as much from her five gallons as the Iloklernoss from her seven gal- 

 lons and one quart ; her rate being nearly seven ounces to the gallon, while 

 that of the Ilolderness is considerably under six ounces. 



" According to Mr. Ilarley, the most approved shape and 7iiarks of a good 

 dairy cow are as follows: Head small, long, aiid narrow toward the muzzle; 

 Iiorns small, clear, bent, and placed at considerable distance from each other ; 

 eyes not large, but brisk and lively ; neck slender and long, tapering toward 

 the head, with a little loose skin belov,-; shoulders and fore quarters light 

 and thin ; hind quarters large and broad ; back straight, and joints slack 

 and open ; carcass deep in the rib ; tail small and long, reaching to the heels ; 

 legs small and short, with firm joints ; udder square, but a little oblong, 

 stretching forward, thin-skinned, and capacious, but not low hung ; teats or 

 paps small, pointing outward, and at a considerable distance from each other ; 

 milk-veins capacious and ]ironn'nent ; skin loose, thin, and soft, like a glove ; 

 hair short, soft, and wooll}' ; general figure, when in flesh, liandsome and 

 well proportioned." 



■iG. The .lyrsliircs for Ihc Dairy — Their Value Considered.— Upon this 

 point Mr. Flint quotes and indorses the following opinion : 



" For purely dairy purposes, the Ayrshire cow deserves the first place. 

 In consequence of her small, symmetrical, and compact body, combined with 

 r well-formed chest and a cajjacious stomach, there is little waste, compara- 

 tively speaking, through the respiratory system; while, at the same time, 

 t!iere is very couj])lete assimilation of the food, and thus she converts a large 

 ] roportion of her food into milk. So remarkable is this fact, that all dairy 

 firniers who Lave any experience on the point, agree in stating that an 

 Ayrshire cow generally gives a large?' return of milk for the food consurned 

 than a coio of any other hreed. The absolute quantity may not be so great, 

 1 ut it is obtained at a less cost ; and this is the point upon which the question 

 of profit depends." 



47. The Jersey or Alderuey fow. — Tliere is a great diversity of opinion 

 about the value of this breed of cows. It is our opinion that they are the 

 most valuable of all, where only one or two are to be kept, and when butter 

 is the main object. The milk of an Aldcrney cow is the richest of all for 

 household consumption, and makes the most and best butter; and the cow 

 is generally very docile, and in her native country is frequently kept upon 

 very much such food as we keep a pig upon in this country. The greatest 

 objection that we have heard urged upon them is their small size and lack 

 of beauty, as compared with the symmetrical forms of Durhams, Devons, 

 Ayrsiiires, and some of our natives. It is objected, too, that butter and 

 cheese made from Alderney cows' milk will not keep, because it is " too rich." 

 If it is mi.xed with other milk, it improves both, for then the butter and 

 cheese are rich, and have no Lutk of keeping qualities. 



4S. Orisiii aud De Sf ri|ilioii of Jersey ('o«s. — " The Jersey race is supposed 

 to have been derived originally from Kormandy, in the northern part of 



