GLAMORGAN CATTLE. 193 



Eoyal farm at Windsor. No pure-bred G-lamorgan ever had a 

 white face. The most fashionable colour for a Glamorgan cow 

 was an admixture of a rich brown with red. The bulls were 

 invariably black, with, of course, the usual white markings, and 

 many of the cows were of the same colour. 



The Glamorgan breed at one time extended through the 

 counties of Monmouth and Gloucester. There can be little 

 doubt that the old Gloucester cattle were descended from the 

 Welsh stock, and they may therefore claim a notice here. 

 They also, like their progenitors, are almost extinct. The only 

 existing herd of pure Gloucesters is that kept by the Duke of 

 Beaufort at Badminton, where they were first established nearly 

 a century ago. Fifty years ago there were two other herds 

 in Gloucestershire, the one at Leonard Stanley, and the other 

 owned by the late Colonel Kingscote. The former was sold off 

 in 1843, and the Kingscote stock in 1852. The Badminton herd 

 now alone remains. Several cows and heifers were bought at 

 the sales of the Stanley and Kingscote herds to introduce fresh 

 blood into the Badminton strain ; since that time no change of 

 blood from the old sort has taken place, but many years ago 

 four heifers of the best Glamorgans that could be obtained were 

 purchased, and bulls bred from them. The cross did not effect 

 any change in their character or colour, but reduced the size 

 materially. The true Gloucester cow shows a good deal of 

 character, being a lengthy, good-looking animal, light fore, but 

 deep hind quarters, with good milking points. The body is brown ; 

 head, nose, and legs black ; well-shaped white horns with black 

 tips ; tail and top of rump (or ridge of tail) white ; white udder 

 with black teats ; the upper side and end of tongue is also black. 



The great peculiarity is the white mark, which extends from 

 the loin along the ridge of the tail, and down between the hind 

 legs to the fore part of the udder. Only a sufiicient number of 

 calves are reared at Badminton to keep up the herd, which 

 numbers about fifty head ; consequently the draft cows are sold 

 to the butcher. I am indebted to Mr. John Thompson — who 

 has so ably managed the Badminton estate since 1842 — for 

 much of the above information. In 1872 he wrote to me : 



Although good, hardy animals, they fatten slowly, which I think is the 

 chief canse of the breed not having extended ; but when fat the meat is very 



O 



