OATTLB. 
»T 
CATTLE : 
THEIR BREEDS, MANAGEMENT, ETC. 
CATTLE, THEIR VALUE. — There Is not a race of animals to which the 
community is on the whole more indebted, than to cattle. They not only 
cultivate the land, but afford food of various kinds, in different circum- 
stances of their existence ; and also, at death, supply very important 
articles of clothing and utility, and are amongst those animals to which 
we owe by far the most of the comforts and conveniences of life. Not 
to mention the use of cattle in many districts of country for the pur- 
poses of labor ; they supply, during life, those most important of ne- 
cessaries, milk and cream ; they afford the luxuries of cheese and of 
butter ; and at their death they arc the sources of supply of the food 
which has become associated with national peculiarities even, and which 
is one of the most nutritious of the necessaries of life. Nor in death 
does their utility cease. Their hide provides the protection to our feet 
and the trappings to our horses — their horns, combs and ornaments — 
their hoofs even, and their waste, supply glue and gelatine; while their 
bones afford the handles for our knives and many useful articles in 
manufactures; and the refuse agaiu, of these, returns to our soils as a 
most valuable manure. 
THE DAIRI BREEDS OF CATTLE. — The great object for which cattle are 
kept by the farmer is either to grow beef for the market, or to produce 
milk, which shall be converted into butter or cheese, or sold as milk, to 
supply the great towns. Hence the former selects the fat-producing, 
and the latter the milk-producing class of animals. Nature, as a gen- 
eral thing, has provided that different races of animals, and different 
individuals of these races, are, more than others, adapted to the secre- 
tion of one or the other of these necessary products. The objects of 
the two secretions are essentially different, and the tendencies and 
qualities necessary for both are never active in the same animal at the 
same time. For while the former is a reservoir of the carbonaceous 
matter of the food, laid by for subsequent use in the respiratory system, 
the latter is the secretion of a substance necessary to support the young 
progeny until it is able to sustain itself, and to procure from the green 
pastures the food there provided for it. Hence, to produce milk is, 
more or less, the natural quality of all kinds and races of cattle ; but 
some will produce large quantities, but thin and poor in quality ; some 
smaller quantities, and rich in oily matter, while others will afford a 
small quantity, but abundant in solid matter ; and the first class would 
be selected by the milk-man near the populous city, the second by the 
dairy-man whose product was intended to be butter, and the third by 
the maker of cheese. There are some tribes of cattle that are both 
good fatteners and good milkers, but never at the same time. 
The milk-producing breeds are more widely diffused than any other, 
because they are capable of being kept to advantage on qualities of 
