316 
borhood within the last two or three years, and of course time enough . 
has not yet elapsed to pronounce positively in regard to their success 
here. They are evidently superior to the old stock in having better con¬ 
stitutions ; their hides are generally thicker, (though still, frequently, 
too thin,) and they have much better forms, and the fattening tendency 
is increased, though this is not generally possessed to that degree which 
causes the animal to carry much flesh when giving milk. So far as an 
opinion can at present be formed in regard to them, they appear to be 
just the cows for the city or town, where food enough and proper shelter 
and care are always bestowed ; and in respect to general adaptation, are 
worthy a fair trial. Thomas Mottley, Jr., Esq. of West Roxbury, Mass., 
has a four year old Jersey cow, which afforded 407 lbs. of butter in eight 
months. 
The Kerry breed is indigenous to the mountainous parts of Ireland. It 
belongs to the class of middle horns. Youatt says—“ The cow of Kerry 
is truly a poor man’s cow, living everywhere, hardy, yielding for her 
size abundance of milk of a good quality, and fattening rapidly when 
required.” Mr. Colman states that he found in Ireland a dairy of five 
cows of this breed which had yielded an average of 320 lbs. each of but¬ 
ter, actually sold, in a season. Milburn says—“ Crossing the Irish 
Channel there is a hardy small-sized cow, celebrated as a cottier’s dairy 
cow—the neat pet-like cow of Kerry. Her placid countenance, patient, 
meek deportment, fine head and legs, her small tail, flat shoulders, 
breast and quarters, and her skinny udder and large milk-vein bespeak 
the characteristics of the milker, and well they may, for she is a treasure 
to the cottage farmer !—so hardy, that she will live where other cattle 
will starve ; she will yield milk at the expense of her own muscles, nay, 
will yield it abundantly when they seem all but gone ; and will give it 
also of quality so rich, that she is a perfect machine for converting the 
hardest and coarsest cattle-food into rich and nutritious milk and butter.” 
We have no account of any of the Kerries having been brought to the 
United States. From descriptions, it appears that the breed would be 
one of the most useful we could have in this country for dairy purposes. 
The circumstances under which they are bred in their native land, and 
their natural characteristics, would adapt them to the climate of our 
principal dairy regions. 
