THE JERSEY cattle have now become widely known in this country. Many of them have been imported from an island of the same name in the British Channel, near the coast of France, and they may now be considered, I think, as fully acclimated. They were first introduced over thirty years ago, from the channel islands Alderney, Guernsey, and Jersey. [Illustration: Fig. 3. Jersey Cow.[1]] [1] See page 30. The opinions of practical men differ widely as to the comparative merits of this race, and its adaptation to our climate and to the wants of our farmers. The most common decision, prevailing among many even of the best judges of stock, appears to be, that, however desirable the cows may be on the lawn or in a gentleman’s park, they are wholly unsuited to the general wants of the practical farmer. This may or may not be the case. If the farmer keeps a dairy farm and sells only milk, the quantity and not the quality of which is his chief care, he can satisfy himself better with some other breed. If otherwise situated,--if he devotes his time to the making of butter for the supply of customers who are willing to pay for a good article,--he may very properly consider whether a few Jerseys, or an infusion of Jersey blood, may not be desirable. Haxton calls the Jersey cow the cheese and butter dairyman’s friend when her milk is diluted with that of ten or a dozen ordinary cows, and his enemy if he should attempt to make either cheese or butter solely from her produce, as, from the excessive richness of the milk, neither will keep long; and, finally, an ornament to the rich man’s lawn, yet in aspect altogether devoid of those rounded outlines which constitute the criterion of animal beauty.