458 WISCONSIN STATE AGRICULTURAL SOCIETY. 
TIolsteiiis or North Hollands. —This breed, in its present char¬ 
acteristic of great milk-producing quality, has been introduced 
here within the last twelve or fifteen years, from Holland, and first, 
we believe, imported by the late Mr. Chenery, of Boston, Mass. 
They are of large size, nearly equal in weight and bulk to the 
Short-horns, and have some of their strong points of character, but 
coarser, less refined in figure, and black and white in color. For 
the few years in which they have been on trial here, their dairy de¬ 
velopment has been remarkable in the quantity of their milk. As 
a flesh-producing beast they are claimed to be good, but the eco¬ 
nomical result in their consumption of food to weight of flesh has 
not been thoroughly solved. They are unquestionably good cattle, 
far superior to our native cows; and when sufficient time has passed 
to develop their full qualities, they may stand in the first class of 
dairy cows. They are evidently of an ancient stock, originating 
possibly in Holstein, or North Holland, and may, in some branches 
of their ancestry, have had an affinity with the far-back, unimproved 
Short-horns, although in color and general appearance now much 
unlike our Short-horns of the present day. 
Last, but not least in importance, may be named the 
Alderney^ Jersey^ and Guernsey^ from the Channel Islands of 
Britain, near the coast of France. These breeds, or varieties, are 
named together, as they are unquestionably of common origin, and 
owe their present distinctive qualities in appearance to their man¬ 
ner of breeding, and the tastes and preferences of their long-time 
propagators. That they are an ancient breed there can be no 
doubt, probably French in origin, as the cows of the provinces of 
Normandy and Brittany bear a considerable resemblance to them; 
but isolated as they have been from the mainland of the continent, 
during the centuries of their cultivation on the islands, they have 
assumed the characteristics which so readily distinguish them. In 
size, they are smaller than our native cows, delicate in form, unique 
in shape, diversified in color, and blood-like in appearance. The 
prime quality claimed for the cow is the exceeding yellow color and 
rich quality of her milk, cream and butter, in all which she stands 
wdthout a rival, although her quantity of milk is modera^.e, com¬ 
pared with the weight of butter which it yields. For the produc¬ 
tion of meat, the Channel Island cow, or even bullock (whenever 
suffered to become a bullock), is inferior, the anatomy being angu- 
