Shorthorns are considered one of the most influential breeds in agricultural history. First imported to America in 1783, these versatile cattle were highly valued by early American farmers as a true triple-purpose breed—providing meat, milk, and muscle for draft work. Their adaptability made them a cornerstone of 18th- and 19th-century farm life.

By the 1800s, Shorthorns began to lose prominence in dairy production to the high-yielding Holstein. Over time, the breed split into two distinct groups: Beef Shorthorns and Milking Shorthorns, the latter of which has become increasingly rare and is now considered a heritage breed.

Our Milking Shorthorn, Rust, is a striking representative of the breed’s strength and stature. Through generations of selective breeding, modern Shorthorns have grown much larger than their colonial ancestors—Rust is nearly twice the size of an 18th-century ox. His impressive frame often draws gasps from visitors, and we imagine a colonial farmer would have had the same reaction: “He’s massive!”

Small in size but mighty in personality and production, Jersey cattle have been beloved by farmers for centuries. Originating from the British Channel Island of Jersey, they were first imported to America in the early 1800s and quickly gained popularity for their exceptionally rich milk, high in butterfat—perfect for making cream, butter, and cheese on the farm.

Unlike larger breeds, Jerseys are known for their gentle nature, intelligence, and agility, making them ideal for smaller farms and hand milking. Their smaller stature also means they require less feed and space, all while producing high-quality milk—a true example of efficiency in heritage livestock.

With their big eyes and curious nature, our Jerseys, Bean and Diesel, make them natural ambassadors for 18th-century dairy life. While Jerseys were not the dominant breed in colonial Pennsylvania (that title went to Shorthorns and native mixes), their rise in the 19th century makes them an important part of the evolving story of American dairying.

Soay sheep are likely the oldest surviving breed of sheep in the world, offering a living window into what sheep looked like thousands of years ago—long before selective breeding shaped the modern flocks we know today. These hardy, primitive sheep have changed remarkably little since the Bronze Age, when it’s believed they were brought to the remote St. Kilda archipelago off the northwest coast of Scotland.

For centuries, every Soay sheep in existence lived on the island of Soay—a name that comes from Old Norse for “sheep island.” When Vikings arrived a thousand years ago, they found sheep already there, grazing the windswept, treeless rock. How they got there remains a mystery—but their survival in a place where winter winds can reach 200 miles per hour is a testament to their toughness.

Despite their small size—only 50–60 lbs.—Soays are incredibly agile, fast, and strong. One Soay can easily leap a six-foot fence. They shed their wool naturally, don’t require shearing, and come in a range of earthy colors from deep brown to pale fawn, often with distinctive white markings on the belly, legs, and face. Most Soays have horns, both rams and ewes, though some are naturally polled.

Hog Island sheep are a critically endangered heritage breed with a wild story to tell. Originally brought to America in the 1700s, these sheep were turned loose—or escaped—onto Hog Island, a remote barrier island off the coast of Virginia. Isolated from predators and people for generations, they adapted to survive without human help, becoming one of the few truly feral sheep breeds in American history.

Unlike breeds carefully refined for wool or temperament, Hog Islands were shaped by natural selection—not human design. Their wool is short and coarse, not ideal for spinning, and in the wild they’ll shed it naturally each spring. They are also naturally wary of people and skittish by nature, a behavior that helped them survive the island’s storms and sparse conditions.

Most Hog Island sheep are cream-colored with dark faces and legs, but about 10% are completely black, like our striking residents Ophelia and Gus. They typically weigh around 120 lbs, and both rams and ewes may have horns—or be hornless, known as “polled.”

Though they originated in the colonial period, Hog Island sheep were never common in Pennsylvania and weren’t typically kept on 18th-century farms. Still, they offer an important contrast to the domesticated breeds of the time and help us tell the broader story of livestock in early America and the consequences of isolation, survival, and adaptation.

Today, only about 200 registered Hog Island sheep remain worldwide. Ours came from George Washington’s Mount Vernon, one of the few places actively working to preserve the breed.

Horned Dorsets are a historic English breed known for their strength, adaptability, and unique reproductive ability. Found throughout southwest England since the Middle Ages, Dorsets were developed as a dual-purpose sheep, valued both for their flavorful meat and their dense, white fleece.

One of the Dorset’s most distinctive and valuable traits is its extended breeding season, a rarity among sheep. While most breeds only breed in the fall and lamb in the spring, Dorsets can breed year-round, allowing farmers to plan for fall lambs, or even support two lambing seasons in a single year. This makes them especially prized by traditional farmers and shepherds who need a consistent supply of lambs throughout the year.

Dorsets were introduced to the United States around 1860, where they quickly gained popularity. While both horned and polled (hornless) lines exist, the Horned Dorset is the original form of the breed and a key part of agricultural history.

At the Farmstead, our Horned Dorsets help tell the story of British livestock influence on American farms and the changing nature of animal husbandry through the 18th and 19th centuries. Their classic white faces and sturdy frames make them a visual icon of traditional sheep farming

Leicester Longwool

Our trio of Leicester Longwool sheep—Violet, Franklin, and Marshall—represent one of the most important turning points in agricultural history. While breeds like the Hog Island sheep evolved with little human interference, Leicesters are the product of the first truly scientific breeding program, making them a landmark in the story of modern farming.

In the mid-1700s, English agriculturalist Robert Bakewell revolutionized livestock breeding by applying early genetic principles to selectively develop animals with desired traits. His most famous success was the Leicester Longwool, prized for its dual-purpose use: long, lustrous wool and high-quality meat. Bakewell’s innovations didn’t just change sheep—his work influenced the thinking of Charles Darwin and Gregor Mendel, and captured the attention of American Founders: George Washington and Thomas Jefferson both kept Leicesters on their farms at Mount Vernon and Monticello.

Leicester Longwools are known for their beautiful, curly fleece, beloved by fiber artists for its length, strength, and shine. They are also easy keepers with a tendency to gain weight easily, reflecting their development as a meat breed. All Leicesters are naturally polled (hornless).

Our ewe Violet was born in 2017 at Greenbank Mill in Delaware, while Franklin and Marshall, both born in March 2020, came from Colonial Williamsburg, which played a major role in reintroducing the breed to North America in 1990 by importing Leicesters from Australia.

Dominique

The Dominique is widely recognized as the first chicken breed developed in America. Though its exact origin is uncertain, the name may come from Saint Dominique (modern-day Haiti), suggesting Caribbean roots. Dominiques are calm, gentle birds who are excellent foragers, making them ideal for free-ranging colonial farms.

Hamburg

Hamburgs are lively, energetic chickens with a long history that stretches back to 14th-century Holland—and maybe even to the first-ever chicken show in England! These birds are known for their tendency to roost in trees, avoid predators, and never stay still.

Silver Dorking

With their distinctive five toes (most chickens have four!), the Silver Dorking may trace its lineage back to ancient Rome. Famous for their flavor and size, Dorkings were an ideal farm chicken, often raised for both eggs and meat. They prefer to free-range, just like they would have on an 18th-century English farm.

Nankin

Nankins are one of the oldest true bantam breeds, meaning they have no larger counterpart. These small chickens were popular in 18th-century Britain and Colonial America, known especially for their extreme broodiness. Historically, Nankins were used to hatch eggs for game birds like pheasants and partridges.

Bourbon Red Turkey

Our handsome turkey, Tom, is a Bourbon Red, a breed developed in Bourbon County, Kentucky. These striking birds were once favored for their rich flavor and striking chestnut-red feathers. Born in August 2022, Tom is both a living piece of agricultural history and a star of the poultry yard.

Mallards are the most recognizable and widespread ducks in the world—and the wild ancestor of nearly every domestic duck breed. With their signature green-headed drakes and softly patterned hens, Mallards have long played a role on farms and in wetlands alike.

While not typically raised for eggs or meat on a large scale in colonial America, Mallards would have been a familiar sight near ponds and streams, and may have been kept in small numbers for their eggs or to help control insects. Hardy and resourceful, Mallards are excellent foragers and enjoy open water and freedom to roam.