It is asserted by Colonel Le Couteur, of the island of Jersey, that, contrary to the general opinion here, the Jersey cow, when old and no longer wanted as a milker, will, when dry and fed, fatten rapidly, and produce a good quantity and excellent quality of butcher’s meat. An old cow, he says, was put up to fatten in October, 1850, weighing 1125 pounds, and when killed, the 6th of January, 1851, she weighed 1330 pounds; having gained 205 pounds in ninety-eight days, on twenty pounds of hay, a little wheat-straw, and thirty pounds of roots, consisting of carrots, Swedes, and marigold wurzel, a day. The prevailing opinion as to the beauty of the Jersey is based on the general appearance of the cow in milk, no experiments in feeding exclusively for beef having been made, to my knowledge, and no opportunity to form a correct judgment from actual observation having been furnished; and it must be confessed that the general appearance would amply justify the hasty conclusion. [Illustration: Fig. 4. Jersey Bull.] The bulls are usually very different in character and disposition from the cows, and are much inclined to become restive and cross at the age of two or three years, unless their treatment is uniformly gentle and firm. The accompanying figure very accurately represents one of the best animals of the race in the vicinity of Boston, which has been pronounced by good judges a model of a bull for a dairy breed. The beautiful Jersey cow “Flirt,” figured on page 26, received the first prize at the Fair of the Massachusetts State Board of Agriculture in 1857, which brought together the largest and finest collection of Jersey cattle ever made in this country. She is well-shaped, and a very superior dairy cow. Her dam, Flora, was very remarkable for the richness of her milk and the quantity of her butter, having made no less than five hundred and eleven pounds in one year, without extra feeding. From what has been said it is evident that the Jersey is to be regarded as a dairy breed, and that almost exclusively. It is evident, too, that it would not be sought for large dairies kept for the supply of milk to cities; for, though the quality would gratify the customer, the quantity would not satisfy the owner. The place of the Jersey cow is rather in private establishments, where the supply of cream and butter is a sufficient object, or, in limited numbers, to add richness to the milk of large butter dairies. Even one or two good Jersey cows with a herd of fifteen or twenty, will make a great difference in the quality of the milk and butter of the whole establishment; and they would probably be profitable for this, if for no other object. * * * * *