omy of the cultivated species of Cows has been permanently altered, and render- 

 ed suitable to the demands which are constantly made on it. Yet it is important 

 to remark that those milk-yielding powers are not equal in the difterent varieties 

 or breeds of Cows. Some breeds, from the influence of circumstances, give a 

 large quantity of milk, but of a thin or poor quality, while others yield less milk, 

 but of a good or rich quality. Whether, then, the cow-keeper wish quantili/ or 

 quality, is the question for him to solve in making a selection of stock. In gen- 

 eral, near large towns, where the demand for milk is considerable, the object of 

 dairymen is to keep Cows which will give a large quantity of milk, no matter of 

 what sort. Private families in the country are usually more regardful of the 

 quality of the article ; they wish a little milk which is good, some fine cream, 

 and perhaps, also, some sweet butter and cheese ; and on that account are more 

 careful in the choice of their Cows. For those who go for mere quantity, and 

 yet have some honest scruples left about resorting to the pump, the old fashioned, 

 large framed, big boned Holderness would do best ; while for cream only, for 

 family use, no breed can compare, in color and richness of milk, with the ewe- 

 necked, deer-looking, ragged-boned Alderney. This breed may be seen at Ros- 

 well House, residence of Mr. Colt, Paterson, New-Jersey. The following is a 

 list of breeds which may aid the selection of Cows in these different respects : 



BREEDS OF CATTLE. 



The breeds of cattle vary in different districts, from the small hardy varieties 

 of the north Highlands, to the bulky and handsome breeds of the southern parts 

 of England. It has been customary to classify the whole according to the com- 

 parative length of the horns — as the Long-Homed, Short-Homed, Middle-Horned, 

 Crumpled-Homed, and Hornless or Polled breeds. Besides these, there are many 

 intermixed breeds. The Middle-Homed Cows, which are found in the north of 

 Devon, the east of Sussex, Herefordshire, and Gloucestershire, in England, are 

 among the most valuable and beautiful varieties of the animal. 



Whatever be the breed, there are certain conformations which are indispensa- 

 ble to the thriving, valuable Ox or Cow. If there is one part of the frame, the 

 form of which, more than of any other, renders the animal valuable, it is the 

 chest. There must be room enough for the heart to beat and the lungs to play, 

 or sufficient blood for the purposes of nutriment and strength will not be circu- 

 lated ; nor will it thoroughly undergo that vital change which is essential to the 

 proper discharge of every function. We look, therefore, first of all, to the wide 

 and deep girth about the heart and lungs. We must have both : the proportion 

 in which the one or the other may preponderate will depend on the service we 

 require from the animal ; we can excuse a slight degree of flatness of the sides, 

 for he will be lighter in the forehand, and more active ; but the grazier must 

 have width as well as depth. And not only about the heart and lungs, but over 

 the whole of the ribs, must we have both length and roundness ; the hooped as 

 well as the deep barrel is essential ; there must be room for the capacious 

 paunch — room for the materials from which the blood is to be provided. The 

 beast should also be ribbed home ; there should be little space between the ribs 

 and the hips. This seems to be indispensable in the Ox, as it regards a good 

 healthy constitution and a propensity to fatten ; but a largeness and drooping of 

 the belly, notwithstanding that the symmetry of the animal is not improved, are 

 considered advantageous in the Cow, because room is thus left for the udder ; and 

 if these qualities are accompanied by swelling milk veins, her value in the dairy 

 is generally increased. This roun&ess and depth of the barrel, however, are 

 most advantageous in proportion as found behind the point of the elbow, more 

 than between the shoulders and legs ; or low down between the legs, rather than 

 upward toward the withers ; for the heaviness before, and the comparative bulk 

 of the coarser parts of the animal, are thus diminished, which is always a very 

 great consideration. The loins should be wide. Of this there can be no doubt, 

 for they are the priiae parts ; they should seem to extend far along the back ; and 

 although the belly ^liould not hang down, the flanks should be round and deep. 

 Of the Iiips, lit is superfluous to say that, without being ragged, they should be 

 large ; lound rather than wide, and presenting, when handled, plenty of muscle 

 and fat. The lihighs should be full and long, close together when viewed from 

 behind, and the ifarth'cr down they continue close the better. The legs may oc- 



