VI 
CONTENTS. 
THE OIL.—Continued, 
Ayrshire Breed.—Origin of the breed, and the means by which 
it has been moulded to a common standard of form.—Description of 
the breed;—its size, colour, form, and properties.—Peculiar adap¬ 
tation of the females to the husbandry of the dairy, and their dif¬ 
fusion to the dairy districts of Scotland, Ireland, and parts of 
England, ..... Pages 25-26 
13. —THE ALDERNEY BREED. 
Naturalization in the Norman Islands of the British Channel.—Descrip¬ 
tion of the Breed; its affinity with the races of Norway ; its 
slender and angular form;—its constitution and temperament.— 
Value attached to the females for the domestic dairy, and the im¬ 
portation of them into England.—Account of the islands of the 
Channel; the minute division of property in land, and the effect 
on the practices of rural industry ; the importance attached to the 
cow by the inhabitants; and the laws of the insular legislatures 
for preserving the purity of the race, . . 27-28 
14. —THE FIFESHIRE BREED. 
Mixed descent and characters of the cattle of Fifeshire.—The Falkland 
Breed; its foreign origin and establishment at the royal domain of 
Falkland.—Notice of the ancient manor of Falkland, and the tra¬ 
ditions regarding the introduction of foreign cattle.—Description of 
the Falkland Breed;—its form, colour, properties, and affinity to 
the Black dairy breed of Holland.—Diminution of the numbers 
and near extinction of the Falkland Breed.—The means suggested 
for improving the mixed races of Fifeshire, . 29-30 
15.—THE SHEETED BREED OF SOMERSETSHIRE. 
Characterized by the contrast of different colours on the body.—Origin 
of the Breed ; its adaptation to the dairy ; diminution of its num¬ 
bers.—Notice of the Polled Dairy Breed of Ireland, and of the 
mixed races of the dairy districts of England.—The suitable form 
of the milch cow, and methods of feeding applicable to the practice 
of the dairy, . 31-32 
§ THE DAIRY. 
Milk ; its use as food in all nations, and from the earliest periods of human 
society.—Knowledge possessed of the methods of preparing milk by 
the people of the East; by the Greeks and Romans; by the Celtic 
and northern nations.—The milk of different species of animals ; 
—of the Domestic Cow, of the Asiatic and Africa Zebu; of the 
Buffalo, of the Yak, of the Camel, of the Goat, of the Sheep, of the 
Reindeer, and of the Mare and Ass.—Nature, composition, and 
properties of Milk.—Butter, and Cheese, the former derived from 
the oily portion of the milk by agitation, the latter from the albu¬ 
minous part by coagulation.—Destination of the dairy, for the 
supply of milk, for the fabrication of cheese, or for the produc¬ 
tion of butter.—Separation of butter, either from the oily matter 
of milk, or from the milk without separation of the cream.—Pre¬ 
paration of butter, construction of the dairy, implements em¬ 
ployed, and manual operations.—Preparation of cheese, coagulation 
of the milk, expression of the whey, pressure of the curd, and the 
other processes of the manufacture.—The various kinds of cheeses. 
—Principal districts of the cheese manufacture in England : the 
cheese of Gloucestershire, of Somersetshire, of Wiltshire,, of Cheshire, 
and of the counties north of the Humber ; of Stilton, and the dis¬ 
tricts producing the richer cheeses ; of Scotland and of Ireland.— 
Residual produce of the dairy and its uses.—Importance of the 
dairy as supplying a large part of the food of the people, 32-42 
16.—THE HEREFORDSHIRE BREED. 
I he older cattle of the county ol Hereford, and their general affinity with 
the races of Pembroke, Devon, Sussex, and Glamorgan.—Forma¬ 
tion of the modern breed by Benjamin Tomkins, of King’s Pion, 
in the county of Hereford.—History of Tomkins, and his prin¬ 
ciples and practice of breeding.—Reputation of this breed, and its 
progressive diffusion.—Description of the modern Hereford Breed; 
its size and form, colour, and properties.—Its adaptation to the 
purposes of grazing, the smallness of the females, and their un¬ 
suitableness for the dairy.—Effects to the county of Hereford as 
a breeding district by the acquisition of this breed.—Opinions of 
the breeders of Herefordshire regarding its comparative value._ 
Progress of the Teeswater Short-Horns into the districts of the 
Herefords, ..... 43-44 
17.—THE LONG-HORNED BREED. 
The Long-Horned Breed, and its naturalization for a period unknown in 
Ireland and the western counties of England.—Its extension through 
the midland counties to Derbyshire and Leicestershire.—Characters 
of the older Long-Horned Breed, and distinction between it and 
the other races of the country. — Improvement of the breed in 
the midland counties by Mr Webster of Canley and others, and 
finally by Robert Bakewell of Dishley.—History of Bake well, 
and his early experiments on the improvement of the domestic ani¬ 
mals.—His principles of breeding as applied to the Ox, and his 
formation of an artificial breed, differing in its characters from the 
old.—High reputation of the Dishley Breed of Long-Horns, and 
its wide diffusion.—Description of the Breed; its size, form, and 
faculty of fattening.—Defects of the breed : inferior quality of the 
beef; tendency to the accumulation of fatness on particular parts of 
the body ; and deficient power of the females to secrete milk.—De-' 
cline of the reputation of the breed, and extension of others believed 
to be better suited to the purposes of the breeder and the grazier. 
—Remarks on the principles of breeding adopted by Bakewell, 
and on the limits to their practical application, . 45-48 
i 
18.—THE SHORT-HORNED BREED. 
Difference of the characters of the Long-Horned races and those of the 
eastern and drier counties towards the German Ocean.—The for¬ 
mer cattle of Lincolnshire and the country north of the Humber.— 
Their resemblance to the races of Holland, Holstein, and Jutland. 
—Importation of cattle from Holland, and the countries of the 
Elbe.—The Cattle of the district of the Tees ; their former cha¬ 
racter and progressive changes, and their ultimate improvement by 
Charles and Robert Colling of Darlington, in the county of 
Durham.—Principles of breeding adopted by Charles Colling, 
and the results—Information possessed regarding the early practice 
of Colling, and the means by which he perfected his stock.— 
The high reputation which it acquired, and the extension of its in¬ 
fluence by the system of letting bulls for hire.—Sale and dispersion 
of the stock of Charles Colling in the year 1810.—Successful 
improvements of Robert Colling, and his contemporaries and 
successors.—Description of the modern Teeswater or Durham Breed; 
its size, colour, form; its faculty of arriving at early maturity, 
and at a greater weight than any other race of cattle of the same age. 
—Great economical importance of this breed, not only from its own 
value, but from its being made the means of communicating its ac¬ 
quired characters to the other races of the country.—Principles to 
be observed in the further cultivation of the breed, . 49—53 
Summary and Classification of the Breeds of British Cattle, 54-55 
