THE SUSSEX CATTLE. 40.3 



are black, black and white, or red and white. Their 

 hair is fine, the skin thin, neck and head clean; and 

 the horns of middle length, for the most part white, 

 and somewhat pointing upward. In general they 

 are well formed in the hind quarters; wide across 

 the hips, rump, and sirloin, but narrow on the 

 chine. They are tolerably straight along the back, 

 but the ribs or sides lie too flat. They are thin in 

 the thigh, and the bone is not large. There 

 is, however, in proportion, considerably more 

 bone than in either the Devon or Herefordshire 

 breeds. 



These Oxen, like the two last kinds, are highly 

 serviceable for labour. They are generally worked 

 from the age of three to six or seven years, when 

 they are turned off, in order to be fatted. An Ox, 

 six years old, will weigh, when fat, from sixty to a 

 hundred stone, fourteen pounds to the" stone; and 

 the fore-quarters are usually the heaviest. The 

 beef is of excellent quality. 



A good Cow, after the Calf is taken from her, 

 will produce, if well kept, from six to eight 

 pounds of butter per week, for three or four 

 months after taking off the calf; and double that 

 quantity of skimmed-milk cheese. These Cows do 

 not give so much milk as the Suffolk cattle, but it 

 is considerably richer. 



The Earl of Egremont has lately paid great at- 

 tention to the breed. This circumstance, aided by 

 E e 3 the 



