444 THE HEREFORDS, GALLOWAYS AND KERRYS. 



self-colored butter of the Guernsey. The cream is of the most 

 golden hue. 



The Guernsey when crossed upon other breeds makes its mark 

 strongly, enriching the qualities of the breed crossed ; and where 

 this has occurred we have seen the traces of the Guernsey inter- 

 mixture many years after the original stock was gone. At the 

 present time, owing to their scarcity, the Guernseys bring the high- 

 est prices, but when they shall become more plentiful they will 

 continue to grow rapidly in favor and become the popular cow for 

 the farmer. 



We have devoted so much time to the value of a few of the leading 

 and most popular breeds that we shall have to hurriedly allude to 

 the Herefords, the Galloways, the Kerry cow or the Swiss catde. 



THE HEREFORDS. 



The Herefords, supposed to have sprung from the same stock 

 as the Devons, have the same rich color, but always with a white 

 face, and should be white on the throat and the under portion of 

 the body. In size the Hereford ranks next to the Shorthorn, at- 

 taining very nearly as great weight at not quite so early an age ; 

 but the graziers prefer Shorthorn heifers and Hereford steers; 

 they make excellent oxen and steers, but the cows are not prime 

 milkers : this reason makes them popular in England, where beef 

 is the principal object, but they will probably never attain so much 

 popularity here, though when better known they will be more 

 sought for in the West, particularly as they are lower-priced 

 than the Shorthorns. 



THE GALLOWAYS. 



The Galloways, more introduced into Canada than into our coun- 

 try, are natives of the Lowlands of Scotlana ; they are usually 

 black, and without horns, and as they are best fitted for colder 

 and rougher sections than here, are not likely ever to be much in- 

 troduced, as, though their milk is rich, it is deficient in quantity. 

 They fatten on scanty fare, have a hardy constitution, yield a su- 

 perior quality of beef, but are slow in coming to maturity. 



THE KERRYS. 



The Kerry cows we saw in perfection in the vicinity of the Lakes 

 of Killarney, and tasted their rich milk. They have been im- 

 ported in small numbers, particularly into Massachusetts. As we 

 saw them, they were mostly black, some brown or brindled ; they 

 are small and very hardy, but neat and trim-looking ; almost wild, 

 living in the roughest country on the slimmest sort of pasture, 



