THE CULTIVATOR.. 
103 
“ The last essential in a milch cow that we shall mention is the 
udder, rather inclining to be large in proportion to the size of the 
animal, but not too large. It must be sufficiently capacious to con¬ 
tain the proper quantity of milk, but not too bulky, lest it should 
thicken and become loaded with fat. The skin of the udder should 
be thin, and free from lumps in every part of it. The teats should 
be of moderate size; at equal distances from each other every way, 
and of equal size from the udder to nearly the end, when they should 
run to a kind of point. When they ate too large near the udder, 
they permit the milk to flow down too freely from the bag, and 
lodge in them; and when they are too broad in the extremity, the 
orifice is often so large that the cow cannot retain her milk after the 
bag begins to be full and heavy. The udder should be of nearly 
equal size before and behind, or, if there is any difference, it should 
be broader and fuller before than behind. 
“The quantity of milk given by some of these cows is very great. 
It is by no means uncommon for them, in the beginning of summer, 
to yield 30 quarts a day: there are rare instances of their having 
given 36 quarts : but the average measure may be estimated at 22 
or 24 quarts. It is said that this milk does not yield a proportionate 
quantity of butter; and that, although these cows may be valuable 
where the sale of milk is the prime object, they will not answer for 
the dairy. 
“ That their milk does not contain the same proportionate quan¬ 
tity of butter as that from the Long Horns, the Scotch cattle, or the 
Devons, is probably true; but we have reason to believe that the 
difference has been much exaggerated, and is more than compen¬ 
sated by the additional quantity of milk.” 
It is said that the milk increases in richness as the cows grow old¬ 
er. It is conceded on all hands that the Short Horns consume more 
food than any other breed. 
The best milk breed of.cattle are probably those selected by the 
London milkmen. The number of these is estimated at 12,060.— 
The market price of a good dairy cow is £20, ($88.) They are, 
with very few exceptions, the Short Horn breed—the Holderness or 
Yorkshire cow described above, and almost invariably with a cross 
of the improved Durham blood. They are selected for their quali¬ 
ties for milk, as well as aptness to fatten ; for they are rarely suffer¬ 
ed to breed while in the dairyman’s possession. When they cease 
to give a remunerating quantity of milk, they are fattened and sold 
to the butcher. This is the case when they cease to give four quarts 
a day. The cows are principally kept constantly housed—their food 
and water being supplied in the stable, and are turned out to fatten 
in yards. They are fed principally with brewer’s grains, to which 
cut clover and roots are added, when these can be had at a reasona¬ 
ble price; oil cake is added to fatten. The grains are deposited 
in pits, lined with brick work set in cement, from ten to twenty feet 
deep, firmly trodden down, and covered nine inches with a layer of 
moist earth, to keep out the rain and frost in winter and heat m 
summer. They are thus preserved for all seasons of the year.— 
They are sometimes kept in these, two years without being touched. 
A very accurate experiment was made by the Duke of Bedford, on 
the fattening quality of linseed, boiled and unboiled, in which the 
simple unboiled linseed fattened the animals more expeditiously than 
any cooked preparation of that seed. The average product of the 
London dairyman’s cows is a little over nine quarts a day. 
Although we have fulfilled the task we proposed, of describing the 
Devon and Short Horned cattle of Great Britain, we think it may 
not be uninteresting, particularly to cattle breeders, to take a brief 
notice of the Long Horns and Hornless, or Polled breeds, which 
form a considerable portion of the farm slock there, and from which 
our native breeds have in a great measure proceeded. 
While the Short Horns were principally confined to Durham and 
York ; and the Middle Horns, including the Devon, Hereford, Sussex, 
Welch and Scotch breeds, spread over the south, the north and a 
part of the east; the Long Horn cattle attracted the attention of 
the midland and some of the western districts of Great Britain. 
The first improvements noticed in this breed were made by Linton 
and Webster, but the greatest improvement was made by the cele¬ 
brated Bakewell, of Dishley, in Leicestershire, whose improved cat¬ 
tle were sometimes denominated the Dishley breed. The points 
which this great breeder aimed at, were, beauty of form ; next utility 
of form, in distinction from beauty of form ; 3. quality of flesh ; and 
lastly , fattening property. Many years did not pass before his stock 
was unrivalled for the roundness of its form, the smallness of its 
bone, and its aptitude to acquire external fat; while they were small 
consumers of food in proportion to their size; but at the same time 
their quality as milkers became sensibly diminished. The grazier 
could not too highly value the Dishley long horn ; but the dairyman 
and little farmer, cling to the old breed as most useful to their 
purpose. It was his grand maxim, that the bones of an animal 
intended for food could not be too small, and that the fat being the 
most valuable part of the carcass, it could consequently not be too 
abundant. 
The polled or hornless breeds are in repute in particular districts. 
The Galloway, from which Colling obtained a cross with the large 
Teeswater, as the basis of his improved Short Horns, is raised in 
vast herds in some parts of Scotland, and driven in the fall to the 
northern counties of England, where they are fattened for the Lon¬ 
don market. They are a hardy and docile race, admirably adapted 
for the grazier, yielding the finest meat in the British market. The 
cows are not good milkers; but though the quantity is small, it is 
rich in quality. A cow that gives 12 to 16 quarts a day, is esteem¬ 
ed a great milker, and that quantity produces more than a pound 
and a half of butter. The average for the summer is not more than 
six or eight quarts. 
The Galloway cattle are straight and broad in the back, and near¬ 
ly level from the head to the rump. They are round in the ribs, and 
also between the shoulders and ribs, and the ribs and the loins.— 
They are broad in the loins without any large projecting hip bones. 
In roundness of barrel and fulness of ribs they will compare with any 
breed, and also in the proportion which the loins bear to the back 
bone, or protuberances of the ribs. When viewed from above, the 
whole body appears beautifully rounded like the longitudinal section 
of a roller. They are long in the quarters and ribs, and deep in the 
chest, but not broad in the breast, short in leg, and moderately fine 
in the shank bones. There is no breed so large and muscular above 
i he knee, while there is more room for the deep, broad and capa¬ 
cious chest. He is clean, not fine and slender, but well proportioned 
in the neck and chaps. The neck of the bull is thick almost to a 
fault. The head heavy, the eyes not prominent, the ears large, 
rough and full of long hairs on the inside. Skin mellow, and of a 
medium thickness, clothed with long, soft and silky hair. The pre¬ 
vailing colour black, but some are brindled brown. A beautiful hei¬ 
fer of the Galloway breed was slaughtered at Smithfield, which 
weighed 1,920 pounds. Twenty or twenty-five thousand cattle 
are annually driven to England for feeding. The expense of driv¬ 
ing them 400 miles is from £1 to £1 4s. a head. We have the 
following amusing account of the economy of a Scotch drovier. “ A 
mountaineer will travel from fair to fair, for thirty miles round, with 
no other food than the oaten cake he carries with him, and what re¬ 
quires neither fire, table, knife, nor other instrument to use. He 
will lay out the whole, or perhaps treble to all he is worth, in the 
purchase of 30 or 100 head of cattle, with which, when collected, he 
sets out for England, a country with the roads, manners and inhabi¬ 
tants of which he is totally unacquainted. In this journey he scarce 
ever goes into a house, sleeps but little, and then generally in the 
open air, and lives chiefly upon his favorite oaten bread, if he fail 
of disposing of his cattle at the fair of Carlisle, he is probably ruined, 
and has to begin the world, as he terms it, over again. If he suc¬ 
ceeds, he returns home only to commence a new wandering, and a 
new labor, and is ready in about a month perhaps to set (Tut ao-ain 
for England.” 
The Norfolk cattle are generally of the polled breed. They have 
supplanted here the middle horns. A warmer climate and richer 
soil have rendered them superior to the Galloway in size but not in 
quality. 
In Sussex, the polled breed has been manifestly improved, parti¬ 
cularly for the dairy. In the height of the season, some of these 
cows will give as much as eight gallons of milk in a day, and six 
gallons is not an unusual quantity. Three of them produced 683 
pounds of butter, from June to November. A Suffolk cow will make 
150 pounds butter, and 75 whey cheese in a season. They are of 
small size, and consume comparatively little food. 
The Alderney cattle are of French origin. The cows are diminu¬ 
tive in size, but are remarkable for the richness of their milk, and 
the great quantity of butter which it produces. 
The Nagore cattle are a species lately introduced into England 
from interior India. They are dissimilar in appearance to any hi¬ 
therto known breed. The figure of the bull in the work before us, 
has a large lump upon the back, over the fore shoulders, and an 
enormous duelap dropping from the neck and the chaps to the lower 
