Highland Breeds. — The cattle of the Highlands of Scotland are of small bulk 

 and very hardy. The most esteemed are those belonging to the Western High- 

 lands and Isles, called the Argyleshire breed, and frequently kyloes. It Is thought 

 that this breed might be much improved by judicious crossmg, as -was seen in the 

 case of the Ayrshire kyloe, formerly mentioned. This breed is rather handsome 

 in appearance ; the horns are long and upright, head large, neck short and deep, 

 legs of a good length, and the beef is in general estimation. The cattle of the 

 Highlands and Isles are bred on an extensive scale of farming for the purpose of 

 sending to the southern markets. Small in size at first, they increase in bulk as 

 they are transferred to a more genial climate and richer pasturage as they pno- 

 ceed southward, till, by annual stages, they reach the neighborhood of London, 

 when they are large and heavy. The breeds may, therefore, be considered more 

 an object of culture for the shambles than the dairy. 



The Alderney breed of cattle is awkwardly shaped, v/ith short, bent horns, 

 and light red, dun, or fawn-colored skins. The appetite of the Cow is voracious, 

 and it yields little milk, but that is of an exceedingly rich quaiity, and the ani- 

 mal is on that account, preferred by families who do not regard the expense of 

 keep. 



We once knew an honest dairy-woman maintain that the milk of one Alder- 

 ney Cow would color the butter from the milk of seven common Cows, mixed 

 with hers. The Alderney Bull is vicious and intractable, but nothing can equal 

 the beautiful color and richness of the milk and cream from the Alderney Cow. 

 Noblemen in England, some of them rich euough to give a guinea for a tea-spoon- 

 ful of cream for their coffee, keep an Alderney in their magnificent parks, espe- 

 cially for the means of improving that delicious beverage — especially when made 

 of old Mocha — such as was offered, and by her own fair hands administered to 

 her friends by a lady of this City on New- Year's day, in lieu of hebetating egg- 

 nog, and other inebriating liquors or liqueurs. 



In adverting briefly to the properties of cattle, it will be advisable to de- 

 scribe the points by which they are characterized : 



1. TVie none armuzzle. — In the Devon, Hereford, and Sussex, the muzzle is preferred when of 

 a clear golden color. When brown or dark, it is an indication that this breed has been 

 crossed with some of the Welsh or other breeds. 



9. The forehead should neither be narrow nor very broad — the eye prominent. The nostril be- 

 tween the eye and muzzle should be thin, which is particularly the case in the best breeds 

 of the Devon cattle. 



3. The horns should be thin, ecting horizontally from the head, and taming up at the tips, as 



in the breeds of the De\ , Sussex, and Hereford. 



4. The lusck should be neither long nor short, full at the sides and not too deep in the throat, com- 



ing out from the shoulders nearly level with the chine, with a thin dewlap. 



5. The top of the plate bones should not be too wide, but rising upon a level with the chine, and 



well thrown back, so that there may be no hoUowness behind ; this point gives facility to 

 the walk. From the point of the shoulder to the top of the plate bones should be rather full 

 outsi;de, to admit the ribs to bow. 



C. The shoulder point should lay flat with the ribs without any projection. When the shoulder 

 ' Tioint projects outward, the beast seldom fattens well about the shoulder vein. 



'. The breast should be ■wide and open, projecting forward. 



8. The chine should lie straight, and well covered with flesh. 



