730 MASS. BOARD OF AGRICULTURE. 



The Ayrshires have the reputation of being the best milkers 

 of any of the British cattle, and they have generally sustained 

 that character in this country when fairly proved. The great- 

 est objection to them is their short teats, which makes it diffi- 

 cult to draw their milk with ease and dispatch. They are 

 good feeders and take flesh well. The Durhams have all the 

 desired qualities for a profitable stock, except for milk. They 

 have been bred more with a view to the shambles ; some of 

 them, however, have proved extra good milkers, but the trial 

 of them in our vicinity has not been satisfactory. 



It is thought by many that a disposition to fatten is incom- 

 patible with a disposition to secrete milk. The fact that good 

 milkers are generally thin of flesh, and that some cows fail in 

 their milk when highly fed on rich, dry, fattening food, is not 

 conclusive. This never takes place when fed on grass, how- 

 ever luxuriant. 



We should naturally conclude that animals that convert the 

 greater part of their food into nourishment for the body, may 

 also be so bred as to secrete proportionately a greater quantity 

 of milk. 



The North Devon cattle are perhaps the purest bloods 

 known, being an improved stock upon the native race, which 

 has never been crossed. They are esteemed for their fine pro- 

 portions and beautiful deep red color. They excel for the yoke, 

 but are not esteemed as milkers. 



The Herefords mature early and fatten well. The oxen are 

 large and good for work, but the cows are poor milkers. 



A race is being introduced from the Island of Jersey, in the 

 English Channel, by enterprising individuals, and also by the 

 Massachusetts Agricultural Society, which may accomplish an 

 object long sought for, but not yet found to general satisfaction 

 — a blood stock of good milkers. 



The Jersey cows are famous for giving rich milk, which 

 yields more butter than that of any other cow. Seven quarts 

 of milk, it is said, has made a pound of butter. Some indi- 

 viduals ill this country have made fourteen pounds of butter a 

 week, for many weeks in succession. A breed of cows that 

 will give the quantity of milk ascribed to them, would seem to 

 be of inestimable value. All who have attempted to give 

 their character, agree in the quality of their milk. They do 



