CATTLE. 27 



Mr. Rowlandson states in the Journal of the Royal Agricultural Society of England, that 

 the Herefords were originally brown, or a reddish-brown, and relates an incident of the first 

 appearance of a white-faced calf of this breed in the herd of a Mr. Huntington, near Here 

 ford. This occurred about the year 1750. The keeper of the herd came to the house of the 

 owner one day, bearing the remarkable intelligence that the favorite cow had a white-faced 

 bull calf. Here was something that had never been known to have occurred before, and the 

 calf became quite a curiosity. It was agreed that the animal should be reared and used as a 

 propagator of the breed, which was accordingly done, and the progeny became peculiarly 

 celebrated for white faces. This probably is the origin of this characteristic of the present 

 breed of Herefords. Aside from color and size, they being about a fourth larger than the 

 Devon, their general characteristics are very similar to the latter breed. As beef producers 

 they mature early, and are sufficiently grown for fattening at from three to four years. 



TalllO of Herefords for the Dairy, The Hereford has little merit as a dairy breed, 

 having been bred principally with a vie.w towards developing, as far as practicable, the fatten, 

 ing qiialities for which they have been justly celebrated. The former general practice in 

 their native country was to permit the calves to run with the dams from four to six .months; 

 the bull calves often eight months. Under such circumstances, it could not be expected that 

 the milking qualities of the breed would be largely developed. With the enlightened views 

 of breeders of the present day exemplified in practice, there is no doubt but that Herefords 

 might in a few generations become great milk producers. In such a case, however, the breed 

 would probably lose to a certain extent some of the fine beef points, on the same principle 

 that the Short-Horn has gained them by a general breeding out of the milking characteristics. 



That some really good milkers have been found among Hereford cows will be seen by 

 the following, taken from the dairy records of this breed. A cow owned by a Mr. Cook in 

 one of the Western States, is reported as making fourteen pounds of butter per week, while a 

 Mr. Lengmore possessed one that gave twenty-two quarts of milk per day, the quantity yield 

 ing two and a half pounds of butter. A four-year old heifer is mentioned in another report 

 as producing eight pounds of butter per week. When the Herefords are bred with special 

 reference to dairy qualities as a general practice, there will doubtless be a great change in 

 them in this respect. 



Beef Qualities Of Herefords. In this capacity the Hereford is a superior animal. 

 The beef is of fine texture, delicate flavor, well marbled or mixed, and commands a high price 

 in the markets. These animals mature for the butcher s block at from three to four years, 

 fatten readily, and will put on more meat and fat for the food consumed than almost any 

 other breed, being considered by some to be superior to the Short-Horn in this respect, while 

 their carcasses, when fully matured and fattened, are large, compact, and level. It is now 

 comparatively but a few years since the movement was made in the West to bring forward 

 the claims of this breed of cattle for the production of beef, and thus far it has proved very 

 successful. They are at present competing with the Short-Horn in this country, as well as in 

 Europe, for the palm of excellence. 



The production of beef upon the plains of the Great West is no longer an experiment, 

 but has become a leading industry, commanding the capital of the wealthy men of this 

 country and England as well* Formerly the steers that came to our market from this source 

 were few in number, and very inferior in quality. They were the Texan cattle, somewhat 

 improved by a change to the better grazing region of that section. Since that period, great 

 improvement has been effected by the infusion of new blood, crosses having been produced 

 by the Short-Horn and other pure breeds, while the Hereford has also been tested sufficiently 

 to prove its great value in improving these cattle. A few years since a small number of 

 Herefords were taken to Colorado, and proved themselves admirably adapted for this pur- 



