THE LONDON DAIRIES. 75 



take on flesh very rapidly, and yield large weights of 

 beef. This is one prominent reason for keeping them ; 

 and another is, that they occupy less space than would 

 be required to produce the same quantity of milk from 

 smaller animals, which might give even more milk per 

 cow in proportion to size and food consumed. 



The cross of the well-bred short-horn and the native 

 or Dutch cows of the dairy districts of New York is 

 very highly esteemed ; and six hundred pounds of 

 cheese a year is no uncommon yield for such grades in 

 Herkimer and adjacent counties. 



The Ayrshires have been tried in the London dairies, 

 but it was found that they were too difficult to obtain 

 in sufficient numbers, and at sufficiently low prices ; 

 and that where quantity was the chief object, as in a 

 milk-dairy, and space a matter of great importance, 

 they could not compete with the short-horn and the 

 Yorkshire cows, and crosses between these races. 



It often happens, particularly in milk-dairies, that the 

 farmer is so situated as not to desire to raise his 

 calves, but disposes of them at the highest price to 

 the butcher. He will obtain the greatest weight and 

 the highest quality of veal from the use of a' pure- 

 bred short-horn or Hereford bull. But, on poorer 

 pastures, where there is too little feed to bring young 

 stock to their most perfect development, the pure-bred 

 short-horns and high grades of the short-horn are 

 thought, by some, to be too large, and consequent lv 

 unprofitable. How far this objection to them might be 

 obviated by stall feeding or soiling, and the use of roots, 

 is for each one to consider who has these facilities at 

 command. ,For most parts of New England they are 

 unquestionably too large to be well maintained. 



As to the Herefords, they cannot be recommended 

 for the dairy, either as pure bloods or grades ; but in 



