292 



cows are all native. You may rely upon the above being cor- 

 rect." 



65. From 30 cows in Cheshire, Berkshire county, all native 

 cows, an average of 425 lbs. of new milk cheese has been 

 produced to each cow, and 10 lbs. butter, or 300 lbs. in the 

 whole in a season. 



66. Two dairies in Cheshire : one of 21 cows, produced 

 626 lbs. of new milk cheese, and 1700 lbs. of pork were made 

 on the same farm, half of which was to be credited to the 

 cows ; one of 18 cows, produced 6321 lbs. of new milk cheese 

 in a season, and 1000 lbs. of pork were made the same season 

 on the same farm. Two quarts of rye meal were given to 

 each cow two months the first of the season, and one quart for 

 one month during the last of the season. Most of the time 

 they had their whey. 



I might greatly enlarge this list by a mention of other native 

 cows as remarkable as those to which I have referred ; but 

 here 1 shall submit the case. The beauty of the Improved 

 Durham Short-Horns and their perfection of form are admira- 

 ble. They come with good keeping early to maturity. They 

 have a tendency to keep themselves in good condition ; and 

 with extraordinary feeding and care, they arrive at a large size, 

 and some individuals, all points considered, have surpassed any 

 thing within my knowledge. The Claremont ox, a half-blood 

 Durham, whose pedigree is not known, which was sent from 

 this country to England for exhibition three years since, was 

 pronounced by competent judges the finest animal of the kind 

 ever seen there. His live weight was reported as not far from 

 3700 lbs. The Greenland ox was nearly as heavy, and singu- 

 larly beautiful. A native ox exhibited in Boston, in 1840, did 

 not differ much from these in size, fulness, and weight ; but 

 compared with them in appearance, he was misshapen and de- 

 formt'd The Durham cows, in general, especially the selected 

 ones, which have been imported on account of these qualities, 

 are large milkers ; but their milk seems generally inferior as to 

 richness or butyraceous properties. The milking properties of 



