CHOICE AND TREATMENT OF THE COW. 39 



for cheese-making. It is generally short-horned, red and 

 white, small boned, and with light forequarters. Good 

 Ayrshire cows are to be obtained at all west of Scotland 

 fairs and markets. The best bred animals have a "fancy" 

 price, and as much as 18Z. to 20Z. are asked for good 

 young cattle in milk. 



(5.) The Dutch, a large black and white breed, large 

 horned and somewhat ungainly in appearance, is now in 

 great repute both in this country and America for their 

 large yield of milk, which, however, is of poor quality. 



(6.) The Kerry breed of cattle are remarkable for their 

 small size, and comparatively with it their large yield of 

 extremely rich milk. This character they possess in 

 common with other small and mountain breeds of cattle. 

 The Anglesea breed, for instance, a small race of black 

 cattle, are spoken of as deserving more attention for the 

 dairy than they receive. And the small Breton cow is 

 another of the same class, which is being imported in 

 considerable numbers for household dairy use. None of 

 these small breeds are, however, comparable with the 

 Ayrshire, the Suffolk, or the Channel Island cow for such 

 purposes, and still less can they compete with the two 

 first named, or with the shorthorns, for use on large 

 dairy farms. 



Age and individual Character. It is these, of course, 

 and chiefly these that must guide the purchaser of 

 a cow. The breeds that have been named will guide a 

 choice, simply because in them individual character does 

 receive, to a certain extent, a classification. Thus, the 

 characteristics of a cow embrace such particulars as size, 

 docility, form, aptitude to fatten, and proved productiveness 



