Devon Cattle. 47 



extraction, introduced by the Phoenicians at the time when they 

 visited these islands to work for tin in Cornwall. Be their 

 origin what it may, the breed has here remained the same from 

 time immemorial ; or if not as perfect, yet without alteration 

 in any essential particular. 



According to authorities writing during last century it 

 seems that the original seat of the Devons was in the district 

 bounded by the Taw on the west, extending from Barnstaple 

 to about South Molton, from thence to Bampton, Wiveliscombe, 

 Taunton ; then turning towards Williton and on to the Bristol 

 Channel, which forms its northern boundary ; many, how- 

 ever, confine it to a smaller district. Sprang from within 

 this limited area it has become widely distributed, not only 

 over England but over the world. The reason is easy to find. 

 Its adaptability to local conditions and its exceptional capabilities 

 as a beef breed has assured it new homes. 



The breed varies considerably in type ; larger varieties are 

 to be found in a warm climate and on rich pasturage, whilst 

 smaller kinds are to be met with in the colder and poorer 

 districts. Yery^ good results have been obtained from these 

 types crossed with each other, and this interchange of blood 

 has been largely practised. It is essential for any^ breed that is 

 to be a beef breed to have length, depth, and breadth. If there 

 is one part of the frame the form of which makes an animal 

 valuable it is the chest. It is absolutely necessary that there 

 should be room for those two organs — the heart and the lungvS — 

 to carry on their all important functions. In the Devon the 

 chest, besides being deep and broad, is slightly^ circular. The 

 withers should be fine, and flat sloping shoulders, with a good 

 covering, are looked for. The ribs must be well sprung from 

 the backbone, with a well-hooped and deep barrel for the 

 capacious stomach. The animal must be well ribbed home, 

 with only a small space between the ribs and the hips. A 

 straight back, level fi'om the withers to the setting-on of the 

 tail, with broad and full loins — those prime parts — is what the 

 grazier likes to see. 



The hips, of medium width and on a level with the back, 

 should, when handled, present plenty of muscle and fat. The 

 rumps should be full and level and of moderate length, which 

 allows of room for the putting on of flesh in the most valuable 

 part. 



This fullness here and the swelling out of the thighs below 

 is of great importance. The flesh on the thighs should not 

 only be thick, V)ut should appear square and almost touching 

 when viewed from behind. The farther down the thigh the 

 flesh is carried the better it is. The setting-on of the tail 

 should be level with the back. The tail itself is thick at the 



