THE COW AND THE DAIRY. 



11 



casionally vary in length according to the destination of the animal ; but short- 

 ness is a good general rule, for there is an almost inseparable conneetion between 

 length of leg and lightness of carcass, and shortness of leg and propensity to fat- 

 ten. The bones of the legs (and they are taken as a sample of the bony structure 

 of the frame generally) should be small, but not too small — small enough for the 

 well-known accompaniment, a propensity to fatten — small enough to please the 

 consumer ; but not so small as to mdicate delicacy of constitution and liability to 

 disease. Lastly, the hide — the most important thing of all — should be thin, but 

 not so thin as to indicate that the animal can endure no hardship ; movable, mel- 

 low, but not too loose, and particularly well covered with fine and soft hair. 



Of the various breeds and cross-breeds of Cows now in use, there are a feW; 

 which enjoy the best reputation. We may name, for example, the Old Yorkshire 

 Stock, a cross between the Teeswater and Holderness breed ; the Long-Horned 

 or Lancashire breed ; the Short-Horned or Dutch breed ; the Middle-Horned 

 breeds of Devonshire, Sussex, and Hereford ; the Ayrshire breed ; the Alderney 

 breed, &c. Some of these merit particular attention. We should first point to 

 the 



Devonshire Cow. — The Devonshire is a handsome breed of cattle, well set up- 

 on their legs, straight along the back, small muzzle, generally red in color, and, 

 both as Oxen and Cows, they feed well at an early age. The Cow is much 

 smaller than the Bull, but roomy for breeding, and is distinguished for her clear, 

 round eye, and general loveliness and neatness of features. Fed on the fine pas- 

 tures of North Devon, the Cow yields a rich quality of milk, and in reasonable 



Devonshire Cow. 



abundance. The North Devon breed prevails in some parts of Somersetshire, 

 and has been introduced into other quarters of the country, but is not considered 

 suitable in situations greatly dittering from its native county as respects climate 

 and herbage. 



Incomparably the best herd of Devons in this, if not in any country, is the 

 large one of G-eoese Patterson, Esq. near Sykesville, Md. Its excellence has 

 been established and maintained by frequent importations of the best Bulls to be 

 had in England, without limit as to cost, and by invariably good keep : The 

 signs of genuineness and of excellence in the Devon are the aosence, as near as 

 possible, of white in any part, and a yellow, not dark skin showing itself around 

 the eye and muzzle. The winner of successive prizes for best cheeses at tbe 

 American Institute lately observed that he considered the Devon decidedly the 

 best breed of cattle for the general purposes of New-England ; while for his pur- 

 pose exclusively, milk and cheese, he preferred a large infusion of Short-Horn 

 blood. , 



Herefordshire Cow. — The Hereford breed of cattle is larger than that of 

 North Devon. It is broad across the hind quarters, narrow at the sirloin ; neck 

 and head well proportioned ; horns of a medium size, turned up at the points ; 

 color deep red, but with face and. some other parts generally white ; and counte- 

 nance cheerful and sagacious. This Cow is reckoned among the best in England 

 as ruspects the production of milk, and, when too old for that purpose, it fattens 

 to a greater weight than the North Devons. The Herefords have maintained a 

 long and animated contest for superiority with the Short-Horns in England, and 

 the Editor thinks (but mind, he can't be made to enter into a contest about it) it 



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