MILCII COWS. 41 



hap-hazard run for luck, which does not rise to the dignity of ex- 

 periment even, and from which no benefit could be derived under 

 circumstances the most favorable, or with means and materials best 

 adapted to compass the desired object. Wb may go on headlong in 

 this way as long as we please, in the blind hope that chance will 

 solve the mystery and give us the information which we seek, and 

 thirty years hence be found precisely where we are to-day — for the 

 solution of the mystery chance can never give. 



But if good judgment in breeding had been exercised, would 

 success have followed it ? To make ourselves perfectly under- 

 stood : — Is cross-hreeding with blood stock the best mode of im- 

 proving the dairy qualities of our cows, when that crossing is con- 

 ducted upon the most approved principles ? Now, although we 

 are not prepared fully to answer the question in relation to all, we 

 are abundantly ready to do so in relation to some of these foreign 

 breeds. 



Let us take the North Devon to begin with, a breed of cattle 

 which will be always attractive to the eye, for they are in the high- 

 est degree beautiful. Uniformly of the same deep red color, — "in 

 activity at work and aptitude to fatten" they stand perhaps unriv- 

 alled. Is is said that at their work "they have a quickness of 

 action which no other breed can equal, and which very few horses 

 exceed." From their reputation in this particular we cannot de- 

 tract if we would, and have no desire to do so if we could. But 

 in our admiration of the perfections of the Devon ox, we cannot 

 overlook the faults of the Devon cow. That^very rotundity of form 

 and compact frame, with no projection of bone at any point, which 

 makes the ox quick and hardy at his work, and gives him that ap- 

 titude to fatten — albeit to him it is the highest recommendation, to 

 the cow it is the very strongest objection, — for that peculiarity of 

 form, however beautiful it may be, which disposes an animal at all 

 times readily to take on fat, is absolutely incompatible with good 

 milking qualities. 



Notwithstanding this objection is apparent upon a mere inspection 

 of the animals, there are those who would have us believe that, for 

 the dairy, the Devons are more valuable than any other cows. It 

 has been published almost weekly for a year or two, that a pound of 

 butter was obtained from four quarts of milk given by a cow of this 



