TOUR IN ENGLAND.-—NO. XIV. 
71 
cognate family; such as exist in the counties of 
Yorkshire and Durham, and are severally known 
by these names. 
The quantity of milk that these animals have 
repeatedly given, is so great as to have been con¬ 
sidered worthy of record in the parish annals of 
different localities; but inasmuch as we did not 
see these records, and are unacquainted with the 
circumstances of feed, &c., which caused such 
great productions, we shall not give the particular 
reports we heard concerning them, merely premis¬ 
ing that it has been, in several instances, over 40 
quarts per day, wine measure. This quantity will 
not appear so extraordinary to the reader when he 
has finished this article, and learns the manner in 
which the cows here are kept and fed. 
Next to the Short-horns, as a dairy beast, the 
Ayrshires seem to enjoy the greatest reputation. 
Mr. Rankine, in the Reports of Select Farms, 
maintains that Mr. Alton’s statements of the milk¬ 
ing qualities of the Ayrshire are too high on the 
average. Mr. R. asserts, however, that he had 
seen 18 Scotch pints (36 English quarts) drawn 
from a cow in one day; but this was of very rare 
occurrence. We saw quite a number of these ani¬ 
mals in different parts of the kingdom, but the 
general statements which we received of their 
yield in the best three months of the season, was 
from 16 to 24 quarts, averaging perhaps 20 quarts 
through the summer. It is possible in their own 
fine grazing districts of Ayrshire, and on their pe¬ 
culiar food, that the best selected herds may aver¬ 
age more than this. Count de Gourcy, in his late 
Agricultural Tour in Great Britain, states on the 
authority of Mr. Fandley of Maybol, that his cows 
during the best part of the season, gave from 38 to 
45 quarts of milk per day. We should like to 
know what kind of quarts Mr. Fandley means, for 
the statement in English measure seems to us in¬ 
credible. Unless the cows were fed with milk it¬ 
self we can not believe it possible for any animal 
of the size of an Ayrshire, to eat food sufficient to 
produce so enormous a quantity of milk. We 
have seen one cow only in the United States that 
gave 41 quarts per day, and she was as large as a 
good-sized ox, and was stuffed during the time 
with as much of the most succulent grass as she 
could eat. 
Be these statements, however, as they may, the 
Ayrshires are undoubtedly a superior race of dairy 
stock; although, it must be confessed, that they 
have as yet rather disappointed expectation when 
removed from their own district. Yet, whatever 
their good qualities are, they have undoubtedly 
derived them from the Short-horn cross,' and this 
becomes the more apparent to us, since the cross 
of Durham bulls upon our own native stock, gives 
a produce in repeated instances, of the same color 
and general characteristics as the Ayrshires, which 
proves them to a certainty a cognate breed. 
The third breed in point of dairy properties, is 
the Jersey cow; or as at present improved, when 
we take the superior quality of the milk into con¬ 
sideration, many would rank it first, as the extra¬ 
ordinary quantity of 19 pounds of butter has been 
made from one of this breed in a single week. 
Youatt, in his work on British cattle, describes the 
Jerseys under the title of Alderneys, and gives 
a very meager and unsatisfactory account of them. 
In consequence of large importations, they abound 
now throughout the south of England, and, as we 
were informed, have been greatly improved in Jer¬ 
sey within the present century. This has mainly 
been done by establishing a scale of points, which 
forms the criterion in judging of dairy stock; the 
only measure in our humble judgment, calculated 
to ensure a steady, scientific improvement in any 
breed of animals. 
SCALE OF POINTS FOR COWS AND HEIFERS. 
Art. I. Breed, on male and female sides, reputed 
for producing rich and yellow butter . . . 
II. Head small, fine and tapering; eye full and live¬ 
ly; muzzle fine and encircled with white; horns 
polished and a little crumpled, tipped with 
black; ears small, of an orange color within . 
III. Back straight from the withers to the setting 
on of the tail; chest deep and nearly of a line 
with the belly.. 
IY. Hide thin, moveable, but not too loose, well 
covered with fine and short hair of good color 
V. Barrel hooped and deep, well ribbed home, hav¬ 
ing but little space between the ribs and hips; 
tail fine, hanging two inches below the hock 
VI. Fore legs straight and fine; thighs full and 
long, close together when viewed from behind; 
hind legs short, and bones rather fine; hoof 
small; hind legs not to cross in walking . . 
VII. Udder full, well up behind; teats square and 
largely placed, being wide apart; milk veins 
large and swelling .. 
VIII. Growth. . • • 
IX. General appearance . .. 
4 
8 
2 
2 
5 
2 
4 
1 
2 
Perfection for cows.30 
Two points shall be deducted for the number required 
for the perfection of heifers, as their udders and milk- 
veins can not be fully disclosed. 
No prize shall be awarded to cows having less than 
21, or to heifers having less than 19 points. 
The color of the Jersey cows is a reddish-brown, 
dun, yellow, or light-red ground, mingled with 
more or less white; light-red and white we most 
admired. They are rather above the medium 
height, and of light carcase; fine, clear, waxy. 
