SECRETARY'S REPORT. 61 



many which, having been culled from many miles around, on account of 

 dairy properties, are considerably above the average ; but taking the cows 

 of the country together, they do not compare favorably with the oxen. 

 Farmers generally take more pride in their oxen, and strive to have as 

 good or better than any of their neighbors, while if a cow will give milk 

 enough to rear a large steer calf, and a little besides, it is often deemed 

 satisfactory." 



In concluding this report, we would urge upon the farmers 

 of Massachusetts, increased attention to the rearing and feeding 

 of their cattle, as well as greater care in their selection. It is 

 hardly necessary to repeat that this branch of husbandry is so 

 important that it has employed the best agricultural skill for its 

 development, and has enriched those who have pursued it with 

 wisdom and judgment. The farmer has no aids and incentives 

 to labor equal to his cattle — aids, as fellow-laborers and manufac- 

 turers of the best fertilizers for his lands — incentives, as indicating 

 by their good condition that the farm which they are at all times 

 ready to serve, is well managed. It is therefore of the highest 

 importance that they should not only be properly fed and 

 protected, but that they should be selected with care and judg- 

 ment. It is none but good animals that pay for keeping — and 

 they pay for good keeping — while poor animals do not pay for 

 even poor keeping. 



For the benefit of those who would stock their farms well, 

 we quote the following rules, laid down in the " Complete 

 Grazier," and containing many valuable suggestions, some of 

 which, it is true, have been already referred to : — 



" 1. Beauty, or Symmetry of Shape ; in which the form is so compact 

 that every part of the animal bears an exact consistency, while the carcase 

 should be deep and broad, and the less valuable parts, (such as the head, 

 bones, &c.,) ought to be as small as possible. The carcase should be 

 large, the bosom broad, and the chest deep ; the ribs standing out from 

 the spine, both to give strength of frame and constitution, and likewise to 

 admit of ample room for the intestines ; but yet not so much as to be 

 what is called high-ribbed, as the butchers consider it an indication of 

 deficiency in weight of meat. Further, the shoulders ought not only to 

 be light of bone, and rounded off at the lower point, but also broad, and 

 well covered with flesh. The back also ought to be wide and level 

 throughout ; the quarters long, the thighs tapering and narrow at the 

 round bone, but well covered with flesh in the twist ; and the flank full and 



