122 
THE CULTIVATOR. 
April, 
as quick and often quicker time. The only objection to 
the breed for the yoke, in this country, is that it is not 
easy to obtain oxen of sufficient size for the performance 
of the heaviest labor. We think this objection may be 
obviated in a great degree, by proper attention in breed¬ 
ing. 
An'idea has prevailed to a considerable extent, that 
the common cattle of New England, often called “ na¬ 
tives,” were originally North Devons. We are able to 
trace, comparatively, but little resemblance between 
them. Our “ pilgrim fathers ” probably introduced 
cattle of several breeds—though there may have been 
no special design of this kind. They sailed from Ply¬ 
mouth, a port in the south part of Devonshire. Their 
cattle were probably collected in the neighborhood, or 
as convenience favored. According to the early re¬ 
cords of the colony, the first brought over comprised 
animals of various colors—red, black, and “ white- 
backed.” We have now before us an extract from an 
ancient document, giving an account of the division by 
lot, of the first cattle imported by the colonists of Ply¬ 
mouth, Massachusetts. The animals are not particular¬ 
ly described, but the colors are in several instances 
mentioned, and they are referred to as having been 
brought over in “ the Jacob,” and in “ the Ann ,”— 
names of vessels. “ Four black heyfers that came in 
the Jacob,” are spoken of as having been put into dif¬ 
ferent “ lots,” in apportioning the stock among the 
people. 
A person familiar with the New England cattle, es¬ 
pecially as they were found thirty years since, when 
they had been little changed by modern importations— 
will recollect how frequently those of a brown or black 
color were met with; and one might almost fancy he 
could trace the blood of those “four black heyfers” in 
some of the short-legged, hardy oxen of the granite 
hills. The color and points of these cattle answer to 
the description of those of Cornwall, a county forming 
the south-west peninsula of England, and adjoining De¬ 
von on the west. The Cornish cattle are said to resem¬ 
ble those of Wales and the Highlands of Scotland. 
But most of the New England cattle have been 
red. This has generally been the color of the larger 
animals. For the most part, they correspond to the 
characters of the South Devons, a variety differing con¬ 
siderably from the North Devons, being larger boned 
and coarser, with black noses. It is proper to remark, 
however, that strong indications of Sussex blood, are 
shown by some of the best of our “ native” oxen and 
cows. 
The West Highland Breed. —The West-Highland 
or Kyloe breed of cattle (fig. 46) is found on the west¬ 
ern coast of Scotland, and on the Hebridian islands. 
The county of Argyle, and the islands of Islay and 
Skye, are said to furnish the best. No breed can have 
stronger claims to the title of aboriginal than this. It 
is thus noticed by Martin: “ It may be observed that, 
from the most remote times, this land of heath and moun¬ 
tain, [Scotland,] has been the nursery of an original 
breed or race of black cattle, of wild aspect, of beau¬ 
tiful symmetry, and though small, yet vigorous and har¬ 
dy; patient of hunger and cold, and rapidly fattening 
on tolerable land. *** If we may venture an opinion, 
they display more nearly than any other breed, the cha¬ 
racters of the mountain cattle of our island, when in¬ 
vaded by Caesar.” Like their congeners, the Devons, 
they bear a close resemblance to the wild stock of Chil- 
lingham park. Martin says, “ Change the color from 
black to white, and there is little difference between a 
beautiful Kyloe from Arran, Islay, or the Isle of Skye, 
and one of the wild cattle of Chillingham.” 
These cattle possess uncommon hardiness of consti¬ 
tution. The territory of Scotland lies mostly between 
55 and 58 deg. of latitude, yet the Kyloes subsist sum¬ 
mer and winter, on their native mountain ranges, with¬ 
out shelter, and generally without other food than 
what is afforded by the pastures of those wild regions. 
In winter they brouse on the heather, or crop the scan¬ 
ty grass,' which they are often obliged to obtain beneath 
a covering of snow. Thus they live and thrive, where 
most other cattle would utterly starve. Such is their 
tendency to fatten, that when removed to favorable si¬ 
tuations, they will, with good feeding, frequently gain 
a fourth to a third of their weight in six months. Their 
proportion of offal is not greater than in the most im¬ 
proved larger breeds; they lay their flesh and fat equal¬ 
ly in the best parts; and when fat, the beef is fine in 
the grain, highly flavored, well marbled, and commands 
the highest price in every market. The nett weight of 
the grass-fed oxen, at four to five years old, is put 
down at 500 to 800 pounds, the four quarters—though 
it is not unusual for those which are well fatted, to 
weigh upwards of 1,000 pounds. 
The points of the West-Highlanders are given by 
Martin as follows:—“ In a well-bred Kyloe, the follow¬ 
ing characters are conspicuous: The head is small and 
short, with a fine and somewhat upturned muzzle; the 
forehead is broad; the horns wide apart at their base, 
tapering, and of a waxen yellow; the neck is fine at 
its junction with the head, arched above, and abrubtly 
descending to the breast, which is broad, full and very 
prominent; the shoulders are deep and broad, and the 
chine is well filled, so as to leave no depression behind 
them; the limbs are short and muscular, with moderate 
bone; the back is straight and broad; the ribs boldly 
arched and brought well up to the hips; the chest deep 
and voluminous; the tail high set and largely tufted at 
the tip; the coat of hair thick and black: such is the 
bull. The ox differs in proportion. The cow is far 
more slightly built, and her general contour is more 
elongated. Although, as we have said, black is the 
ordinary or standard color of the kyloe, many are of a 
reddish brown, and some are of a pale or whitish dun.” 
The milk of the West-Highlanders, though not af¬ 
forded in great abundance, is of extraordinary richness, 
and the butter made from it is highly esteemed for its 
superior flavor. There is good reason to believe that 
the oxen would prove equal to any breed for labor. 
Sir John Sinclair states that he tried various breeds for 
this purpose, and that from Argyle he “ got as quick, 
honest and hardy workers, and profitable fatteners as 
could reasonably be desired.” Their form is indicative 
of great strength and energy. 
We have on former occasions, suggested the advan¬ 
tage which would result to many sections of this coun¬ 
try from the introduction of the West-Highland cattle. 
It seems to us that these and the Galloways, would be 
better adapted to our northern districts, and mountain 
ranges, than any other breeds. 
The figure herewith given, is that of a West-High¬ 
land ox, five years old, exhibited by His Royal High¬ 
ness Prince Albert, at the Smithfield Show of fat cat¬ 
tle, 1847, and which received the first prize in the class 
of extra stock. 
Weekly Agricultural Meetings at Boston.— 
These meetings are held at the State House every 
Tuesday evening during the session of the Legislature. 
The organization for the present year is as follows: 
Hon. M. P. Wilder, President; Lieut. Gov. Reed, 
Hon. Cornwell Leonard, Vice-Presidents; Wm. 
Buckminster, S. W. Cole, Levi Bartlett, Secre¬ 
taries. This, we believe, is the tenth winter during 
which these meetings have been held, and it is stated 
that more interest has been manifested in them during 
the present sesssion than ever before. We shall pro¬ 
bably give some account of its disscussions hereafter. 
