It is a remarkable and significant fact that the large dairies of London are nearly filled with the short-horns, or short-horn and Yorkshire grades; and the fact that this breed is selected in such circumstances for the production of milk to supply the milk-market speaks volumes in favor of this cross. It is found that grade short-horns, after yielding extraordinary quantities of milk, during which they very naturally present the most ungainly appearance, will, when dried off and fed, take on flesh very rapidly, and yield large weights of beef. This is one prominent reason for keeping them; and another is, that they occupy less space than would be required to produce the same quantity of milk from smaller animals, which might give even more milk per cow in proportion to size and food consumed. The cross of the well-bred short-horn and the native or Dutch cows of the dairy districts of New York is very highly esteemed; and six hundred pounds of cheese a year is no uncommon yield for such grades in Herkimer and adjacent counties. The Ayrshires have been tried in the London dairies, but it was found that they were too difficult to obtain in sufficient numbers, and at sufficiently low prices; and that where quantity was the chief object, as in a milk-dairy, and space a matter of great importance, they could not compete with the short-horn and the Yorkshire cows, and crosses between these races. It often happens, particularly in milk-dairies, that the farmer is so situated as not to desire to raise his calves, but disposes of them at the highest price to the butcher. He will obtain the greatest weight and the highest quality of veal from the use of a pure-bred short-horn or Hereford bull. But, on poorer pastures, where there is too little feed to bring young stock to their most perfect development, the pure-bred short-horns and high grades of the short-horn are thought, by some, to be too large, and consequently unprofitable. How far this objection to them might be obviated by stall feeding or soiling, and the use of roots, is for each one to consider who has these facilities at command. For most parts of New England they are unquestionably too large to be well maintained. As to the Herefords, they cannot be recommended for the dairy, either as pure bloods or grades; but in grazing districts, devoted to raising beef or working cattle, they are highly and justly prized. The same may be said of the North Devons. The pure-bred Devon bull, put to a good, young native cow, produces a beautiful and valuable cross, either for the yoke or the shambles; and if the cow is a remarkably good milker to begin with, and the bull from a milking family, there would be no fear of materially lessening the quantity in the offspring, while its form, and other qualities, would probably be greatly improved.