THE UNITED KINGDOM. 109 



country, and will go from store to fat beasts quickly on good pasture 

 and a little artificial food. They require no severely expensive nor exten- 

 sive course of fattening. As dairy cows they are more noted for the qual- 

 ity than the quantity of their produce, but it must not be supposed that 

 the latter is small. As a rule, seeing the cream that is got from their milk, 

 the quantity is comparatively large. One hears of great Jersey and 

 Ayrshire records, but there is little doubt that were Devon records as 

 persistently and carefully put before the public, they would take a high 

 place in the ranks of our dairy breeds. 



The illustration represents Mr. Farthing's cow Pretty Face, and gives 

 a very good idea of the Devon in its proper form. The head is not quite 

 what it should be. The horns project in too straightforward a direc- 

 tion and appear too parallel. But the neck is well shown, and the fine- 

 ness of the frame, with, at the same time, medium, heavy build of but- 

 tock, is also evident. 



Mr. Perry, of Alder, Lewdowu, North Devon, says: 



I will not confine my remarks to strict data, but rest them rather on general nat- 

 nral laws and principles and broad results, because from the various and varying 

 conditions which must bo brought into play to produce the developed animal arising 

 from different treatments and situations, strict or narrow data are often misleading 

 rather than otherwise. In the first place, I hold that small as well as large sized ani- 

 mals are needed to turn our various cattle foods to the best account for the produc- 

 tion of the best supply of animal food for the people. All producers cannot raise the 

 foods required for the proper development of large-sized animals, nor are large-sized 

 joints of meat suitable to all households. Again, small animals can bo brought to 

 perfection on pastures which will only keep large animals in store condition, and 

 when fodder is scarce the small animals will pick their food in sufficient quantities, 

 while the largo animals will starve, and, if wanted for the market, the former can, in 

 ft fewweeks, be fattened on concentrated foods before one's eyes, whereas a largo 

 animal must have its time. There is this, how ever, to bo said of large-class animals : 

 if their owners can keep them fattening from birth, they must, to have heavy weights 

 at an early age, have growth. 



My conclusion is that an animal which is right in form, quality, and constitution 

 is a first-class one, whether it bo of a large or small size, and it therefore remains for 

 those who have them to place them in suitable situations for foods and markets. I 

 have often found my small-framed animals make me the most money, and my motto 

 is to have an animal that will swell raiiier than grow into value. From fifty to sixty 

 years ago Shorthorn cattle were introduced into Cornwall by a Mr. Peter, and they 

 spread over a largo part of the country, fixing themselves more particularly in tho 

 best districts. They also found their way into Devonshire and Somersetshire, whero 

 they have had rather an extensive hold, but of late, however, tho Devons have been 

 hedging them rather closely into the most fertile spots of tho country, and many who 

 were zealous advocates for them have either partially or wholly given them up. 

 Herefords also found their way into Cornwall about the same time and wore ex- 

 tensively kept in the eastern part of that county by a few other breeders farther west, 

 but they have nearly disappeared from tho east and aro in few hands in tho west of 

 the county. They are no favorites with the butcher, having too much rank spine or 

 fat, and killing hollow and deceptive in weights. The North Dovons are now enter- 

 ing into the strongholds of the above breeds, and becoming tho most general breed 

 in the west of England. Their flesh is more marbly and mixed than the before-men- 

 tioned breeds, and their meat, as a rale, is of finer texture, more firm, and of superior 

 flavor. They may bo divided into two classes, 1 ho North Devon and the Somerset 

 Devon. The former is a smaller animal than the latter, more handsome, aud more 

 easily fattened. They aro particularly adapted for hilly districts, where they will 

 frisk about with pleasure, and do well on short pastures, and, with a little indulgence 

 for a few weeks, will bo fit for tho butcher, nothing in the way of beef selling at a 

 higher price per pound. Animals of this breed that are fit for slaughtering at 5 cwt. 

 may be made 8 cwt. or 9 cwt. with extra feeding. 



The Somerset Devon is a larger animal than tho genuine North Devon, and from 

 having been crossed with the latter sometimes grand animals are produced. As a spec- 

 imen ; for example, I may naroeKidner's Islington champion prize ox. It is certainly 

 important that tho North Devon should be preserved, for then crosses may bo taken 

 as people wish, but if the pure race is lost it cannot be recalled and a cross-bred ani- 

 mal cannot bo depended on to stamp its character on its offspring. The well-bred 

 Devon is not, as a rule, a great milker, but tho quality of the milk is rich and a pound 

 of butter per day may be considered a good average. Well-bred animals are often 



