14 
THE CULTIVATOR. 
Mat 
though they are in some instances con¬ 
sidered good milkers. 
The North Devons, Mr. C. speaks of 
as u exhibiting the perfection of form and 
symmetry, with soft silky coats, and with 
hair in curled and waving lines, in ap¬ 
pearance like the most beautiful varied 
mahogany that ever came from under the 
plane of the cabinet-maker. The South 
Devons are. animals of a much larger 
frame, often eoarse-Boned, attaining some¬ 
times to a considerable size, not remarka¬ 
ble for thrift, coming late to maturity, 
and in truth, identical with the great 
mass of cattle to be found in New-Eng- 
land.” [We trust those persons who 
claim that the “ native” or common New- 
England cattle are of Devonshire origin, 
will particularly observe Mr. Colman’s 
remark, that it is South Devons, not the 
beautiful North Devons, that the a na¬ 
tive ’’cattle most resemble.— Eds.] u The North De¬ 
vons are, as a breed, most highly and deservedly es¬ 
teemed.” Mr. C. states they are generally preferred 
for labor, being active, strong, and hardy. It is gene¬ 
rally believed that they do not come to maturity as 
early as the Improved Short-Horns and Herefords. 
Their meat is very highly esteemed in the Smithfield 
market. 
Devon Cow. 
The Ayrshires are pronounced a beautiful breed, fully 
as distinct, in Mr. Colman’s opinion, as the Short- 
Horns. They are valued chiefly for the dairy, but the 
cows, when dry, fatten very easily, and when fatted, the 
four quarters weigh from 480 to 720 lbs. 
The West Highlanders, or Kyloes, are a small breed, 
bred in the remote Highlands of Scotland, and on the 
northern islands of Britain. “ They are short, hardy, 
thick set, always in good condition, and exceedingly 
thrifty, when brought from the short feed of the north, 
into the rich pastures and to the abundant mangers of 
the south. Their size is small, but their weight is very 
great in proportion, as they are extremely compact and 
solid. Their meat is esteemed of the best quality in 
the market, and commands, usually, half a penny per 
pound more than any other. They are sent to market 
at three years old.” Mr. C. remarks that the shape 
of these cattle is so perfect, that the body would form, 
by taking off the head, neck, and legs, almost an exact 
parallelogram. He adds, also, thkf they are u universal 
favorites,” and that no advantage has come from cross¬ 
ing these cattle with any othpr breed. 
The Galloway and Aberdeenshire polled cattle, are 
spoken of as “ highly profitable for thrift.” The Angus 
Ayrshire Cow. 
breed, allied to the Galloways, are highly spoken of 
He states that he sdfa a herd of cows of this breed at 
the show of the Highland Society , at Dundee, which ex¬ 
hibited the strongest indications of being the most 
abundant milkers, and in this respect, have, in his view, 
seldom been surpassed. • 
Of the Alderney or Guernsey cattle, which are bred 
on the Channel islands, Mr. C. says they are “ in gene¬ 
ral, exceedingly ugly, small, thin, coarse¬ 
boned, and presenting little more than 
the skeletons of animals, covered with a 
yellowish, flabby, and coarse hide.” But 
great, and very successful efforts have 
been made of late years to improve this 
breed, and as a specimen of what has 
been accomplished in this way, Mr. C. 
mentions an Alderney cow which was 
shown at the Royal Agricultural Society’s 
meeting, at Southampton. This, he 
thinks, was the handsomest cow he ever 
saw—that is, she “ gave the best promise 
of being what a cow should be. * * * 
She was rising two years old. of mode¬ 
rate size, compact, and well-shaped, of 
that yellowish dun color, which gene¬ 
rally characterizes the breed, with a large 
and golden udder , ears of an orange color 
inside, a thin and clean neck, and the 
bright eye of a gazelle.” This breed is 
valued chiefly for the extraordinary richness of the milk 
which the cows yield, and on this account are kept by 
noblemen and gentlemen for supplying milk, cream, and 
butter for their own tables, and Mr. C. says he has never 
had the slightest difficulty in recognizing their produce. 
A few of this breed of cows are sometimes kept in a 
large herd of cows of other breeds, in order that the 
milk of the Alderneys may give color to the butter and 
richness to the cheese. 
Under the head of milking stock , Mr. Colman states 
that Yorkshire Short-Horns are generally kept at the 
London milk-establishments. Sometimes a cross of the 
Durham is used. The average quantity of milk for the 
year, at those establishments, is stated at eight quarts 
per day, for a cow. Their food is about eight pounds 
of hay, ten pounds of potatoes, and twenty pounds of 
mangel-wurtzel to each cow per day. Sometimes a 
bushel and a half of brewer’s grains, forty pounds of 
mangel-wurtzel , and ten to twelve pounds of clover hay 
constitute the daily allowance to each cow. 
“ The Ayrshire stock,” it is said, “ are generally 
deemed the best milking or dairy stock in the kingdom. 
This” says Mr. Colman, “ is a strong statement; my 
own observations, which were, however, of necessity, 
