EDITORIAL OBSERVATIONS. 
479 
We have been enabled both to study and admire, in their 
most perfect types, the short-horned Durham breed, which 
fatten so readily, and are well adapted for crossing with some 
of our indigenous breeds, which have always been so nume- 
rous at our meetings. 
The Hereford breed, which improves every day with 
respect to their aptitude to fatten. 
The Devon, which, notwithstanding its diminished height, 
weighs so much, and whose flesh is so savoury. 
The good milking breeds of Ayrshire and Alderney. 
The Dutch, which, besides being excellent milkers, are 
good for slaughtering. 
The Fribourg and Schwitz, so well represented at this 
meeting, are fine animals, and owe much to the rich pas- 
tures and vivifying air of the Alps. 
From this comparative study, a law arises, namely, that 
the three qualities of furnishing food, milk, and undergoing 
labour, are rarely combined. The predominance of one of 
these qualities generally negatives the other two. Their union 
is, however, partially seen in some of our French breeds, 
those of Salers, Aubrac, and Parthenny, but it is usually 
attendant on cross breeding. We find, also, an analogous 
mixture of properties in the Courtoise, Limousine, and 
Agenaise breeds, as well as in the Charolais, which work, 
and yet fatten quickly. 
I am anxious not to omit in this enumeration, those ani- 
mals possessing special qualities ; the Norman and Flemish 
breeds, which give abundance of milk and excellent meat, 
with regard to both quality and quantity ; and, lastly, that 
beautiful Bretony breed, which, from its small size, might 
be taken for an animal of luxury, and which is the bles- 
sing of poor countries, yielding the largest amount of milk 
from the poorest food. 
Time, the interests of breeding, the character of each 
country, and the public wealth, will determine the predo- 
minance of this or that quality, or their union, and the 
manner in which the improvements should be made. It 
would be improper in me to point out. the course to be fol- 
