The Jersey race is supposed to have been derived originally from Normandy, in the northern part of France. The cows have been long celebrated for the production of very rich milk and cream, but till within a quarter of a century they were comparatively coarse, ugly, and ill-shaped. Improvements have been very marked, but the form of the animal is still far from satisfying the eye. The head of the pure Jersey is fine and tapering, the cheek small, the throat clean, the muzzle fine and encircled with a light stripe, the nostril high and open; the horns smooth, crumpled, not very thick at the base, tapering, and tipped with black; ears small and thin, deep orange color inside; eyes full and placid; neck straight and fine; chest broad and deep; barrel hooped, broad and deep, well ribbed up; back straight from the withers to the hip, and from the top of the hip to the setting on of the tail; tail fine, at right angles with the back, and hanging down to the hocks; skin thin, light color and mellow, covered with fine soft hair; fore legs short, straight and fine below the knee, arm swelling and full above; hind quarters long and well filled; hind legs short and straight below the hocks, with bones rather fine, squarely placed, and not too close together; hoofs small; udder full in size, in line with the belly, extending well up behind; teats of medium size, squarely placed and wide apart, and milk-veins very prominent. The color is generally cream, dun, or yellow, with more or less white, and the fine head and neck give the cows and heifers a fawn-like appearance, and make them objects of attraction in the park; but the hind quarters are often too narrow to look well, particularly to those who judge animals from the amount of fat they carry. We should bear in mind, however, that a good race of animals is not always the most beautiful, as that term is commonly understood. Beauty in stock has no fixed standard. In the estimation of some, it results mainly from fine forms, small bones, and close, compact frames; while others consider that structure the most perfect, and therefore the most beautiful, which is best adapted to the use to which it is destined. According to the latter, beauty is relative. It is not the same in an animal designed for beef and in one designed fer the dairy or for work. The beauty of a milch cow is the result of her good qualities. Large milkers are very rarely cows that please the eye of any but a skilful judge. They are generally poor, because their food goes mainly to the production of milk, and because they are selected with less regard to form than to good milking qualities. We meet with good milkers of all forms, from the round, close-built Devon to the coarsest-boned scrub; but, with all their varieties of form and structure, good cows will usually possess certain points of similarity and well-known marks by which they are known to the eyes of the judge.