THE FARMER'S MONTHLY VISITOR. 



73 



(F.g. 18 ) 



(F.g. 15.) 



(FifT. ^ro 



(Fig. 17.) 



On Improved Short Horus. 



From a valuable p:.por on the ^* Points b}? wliich Live Stock are judged," contained in the Edin- 

 burgh Quarterly Journal of Agriculture, furnished by James Dickson, an eminent cattle dealer, we 

 make the foUowintj extracts ; — 



" When we survey the frame of a short-horn ox, we liave a straight level back from behind tliL* horns 

 to the top of the tail, full buttocks, and a projecting brisket; we liave, in short, the rectangular form, 

 as represented in a side view by Fig. 15; we Iiave, also the level loin across the hook bones, and the 

 level top of the sitoulder across the ox, and perpendicular lines down the hind and fore legs on both 

 sides, these constituting the square form, when the ox is viewed before and liohind, as represented in 

 Fig's 16 and 17 ; and we have straight parallel lines from the sides of the shoulders along tlie utmost 

 points of the ribs to th'^ sides of the hind quarters ; and we have these lines connected at their ends 

 by others of shorter and equal length, across tlie end of the rump and the top of the shoulder, thus con- 

 stituting the rectangular form of the ox wlien viewed from above down upon the back, as represented 

 by Fig. IS. We have in this mamter, the form of the short-horn ox and heifer in perfect accordance 

 with the diagrams of the rule. 



Further, I sliould be inclined to assert, although I hava not directed my attention to the fact sufficient- 

 ly to bo able to prove the assertion from examples, tliat the cross of a full fed symmetrical short- 

 horn ox, included wltliin the rectangle, is in length double its depth, and its depth equal to its breadth. 

 Hence, Fig'slG and 17 arc squares, and Fig's 15 and 18oach two similar squares, jtlaced in juxtaposition. 

 The short horn bull deviates from the rule in a rising of the neck, a dependence under tlie brisket, and a 

 fulness of the neck vein ; the cow only a little from the ox or heifer, in a thinness in the buttocks ; and 

 besides this, when aged, in an enlargement of the belly, and mostly, though not always, in ahoUowness 

 in the loins. The form, therefore, of the slmrt-horn breed is perfect accordin;^ to the rule. 



In its points that for quantity and well laid on beef, the short-horn ox is quite full in avery valuable 

 part, such as along the back, including the fore ribs, tlie surloins and rumps, in tiie runners, Hanks, 

 buttocks, and twist, and in the neck and brisket as inferior parts. In regard to quality of beef, the fat 

 boars a due and even preponderating proportion to the lean, the fibres of which are fine and well mix- 

 ed, and even marbled with ftt, nnd abundantly juicy. The fine, thin, clean bone of tlie legs and liead, 

 with the soft mellow touch of the skin, and the benign aspect of the eye, indicate in a remarkable dc- 

 oree, the disposition to fatten ; while the uniform colors of the skin, red or white, or both, commixed 

 in various degrees — bare, cream-colored skin on the nose and around the eyes, and fine tapering white 

 or liglit-colored horn: — mark distinctly the purity of the blood. The points of blood and quality, and 

 quantity of beef, apply equally to the bull, the row, and tlie heifer, as to the ox. Combining all these 

 properties of points and form, we shall find thit the siiort-horn breed illustrates, in a very satisfactory 

 manner, tiie application of the general rule which has been explained. On account of ita valuable 

 properties, this breed demands further illustration. 



The external appearance of the short-horn breed is irresistibly attractive. The exquisitely symmetri- 

 cal form of the body in every position, bedecked with a skin of the riclicst hues of red and the ricliest 

 white, approacliing to cream, on both colors, so arranged or comm!ve<l as to form a beautiful fleck of 

 delicate roan, and possessed of the mellowest touch, supported on small clean limbs, showing, like those 

 of the race-horse and the grev-liound, the union of strength with fineness; and ornamented with a 

 small lenirthy tiperin^g head, neatly set on a broad firm deep neck, and furnished with a small muzzle, 

 wide nostril.5, prominent ''mildly beaming" eyes, thin large veiny ears, set near the crown of the Iiead, 

 and protected in front with somi-circularly bent, white or brownish colored sh;ut, (hflnce the name,) 

 smooth pointed horns ; — all these ceveral parts combine to form a syuimetrical harmony, which has 

 never been surpassed in beauty aud sweetness by any other species of the domesticated ox. 



Enthusiastic as this language may be considered wlien applied to the external beauty of cattlo, it is 

 not more so than the beauty of cattle isentitlc-d to; for when it is considered that syramety of form 

 ffeneraily accompanies mellowness of touch in the skin, and that botli eonstilnto the true index to a 

 disposition to fatten, tiie most useful property of all, beauty of external appearance is too valuable a 

 criterion to be overlooked. Fortunately, indeed, beauty cannot be overlooked in cattle ; for even \\«re 

 it useless it is so irresistibly engagiRg, tiiat the judgment of a stoic would be biased i its favor. To 

 my taste, nothing can be so attractive a spectacle of the kind as a show of fine bred shoi't-Korns in liigh 

 condition," 



From the PfeiladeJphia Fartnei's Cabinet. 

 No nation deserves aa much praise as the "English for its endeavors to improve the breeds of all our 

 doineatic aaimals, and ihe great success v/hich has resulted from their exertion, is truly a noble, and 



may almost bo assigned as their exclusive reward. 

 With them tlie dog, the horse, the slieep and the 

 ox, have attained a singular degree of perfection. 

 AU onr fine breeds of the latter animal liave been 

 derived fr<mi that country. — We will subjoin a 

 siiort description of the variou'? improved English 

 breeds. 



'1. The long^ liornrd or Lancastrr breed. — This 

 breed hag long horns, tliick hide, s!ii>rt hoofs, larg-j 

 and much deptli of thr fun- quarter. Not remarka- 

 ble for quantity of milk, but its milk yields a great 

 deal of cream. Variously colored, but generally 

 has a white streak alon^ the sptne. The improved 

 Leicester i:- a variety of this breed. 



2d. The short horned. —These include the Hold- 

 erness, Teesicatcr^ Yorkshire, Durham, and JS'orth- 

 unihcrland breeds. They are considered tlic mowt 

 improved kinds, producing the greatest quantity of 

 milk, and arriving at the greatest weight, nnd are 

 generally preferred overall others for the dairy and 

 the shambles. Some individuals have been fed to 

 twenty-one hundred the four quarters. 



3d. The middle horned. — These include the De- 

 rort, Hereford and Sussex breeds Tliey do not 

 produce as much milk as the former, but generally 

 fatten well younger. The flesh on the Devon is 

 the most esteemed, but it is not so large a race as 

 cither of the others. — They are all active and har- 

 dy animals, and fine for the yoke. 



4th. The Polled breeds.-— The most valuable of 

 these is the Galloway. It is not large, weighing, 

 generally, above five hundred ichcii not recfularly 

 fattened, of a fine form, and ii said to retain its flesh 

 and not to lose weiglit by driving to market. The 

 Suffolk Duns, are a variety of this race. 



5th. The Highland breeds. — These are various- 

 ly colored, and generally badly formed, but they 

 are said to yield milk abundantly, and to fatten 

 rapidly. 



Gth. The Welch breeds. — Of these tliero are two 

 distinguished ; one considered a cros-i from tho 

 long-horned, and esteemed next to the Devon for 

 the draught ; the other is lower in stature, black in 

 color, and well made, and fine for the dairy. 



7tli. The Alderncy or Gitcrnsei/, is a small breed, 

 with crumpled horns, and frequently badly formed. 

 In this last peculiarity they have been lately much 

 improved. Thih colors, generally yellow or lig'lit 

 red. The genuine Alderney is described as having 

 the color within the ears yellow, also the root of 

 the tail and the tuft at the end of the tail. Are 

 good milkers and make fine beef. 



Although the Frcncii have not bestowed the same 

 attention upon the improvement of these animals 

 as the English, they have, however, several fine 

 breeds. All of these have been classed into two di- 

 visions : the first called " Bivfiis de haute erue," or 

 those of a middle or small stature ; have a fierce 

 look, thick hide, large dewlap, black or greenish 

 horns, and live in the mountamous departments." 

 The second are called " Htcfm de nature. ' Stature 

 large or middle sized, In-ad and body small, horns 

 white, hide thin, hair soft, and of a mild aspect. 

 Belonging to the low and level lands, and consti- 

 tute the Cholets, Nantz, Anjou, Marcais, Breton, 

 Mans, Dutch, Cotentin, and Bomtois breeds." 



We are disposed to consider tlie hardy and active 

 cattle of NffW England as belonging to the middle 

 horned, and probably tlie Devon breed. If so, 

 they have mucli improved in that climate, as they 

 frt^uently develope great size. Attention to breed- 

 ing from those of the best characters and forms of 

 animals, already acclimated and showing propensi- 

 ties to improve, is always a successful course, and 

 is the basis of the improvements in England. For- 

 eign crOEsea from improved stocks are doubtless 

 advantageous, but these should be introduced with 

 caution into climatea differing essentially from that 

 from which the improved stock is derived, and 

 great care should be observed that the stock intro- 

 duced is not of a tender family, requiring much at- 

 tention and stall-feeding, so opposed to the Jiablts 

 of our country, aud so mucli beyond our goueral 

 means, and also from the prices of labor and food, 

 rather an ?inprofitable course. 



FVoiii ihtj rUilatlelplii:^ Kariiifi'« Cabinet. 

 The Dairy. 



The properties of a good milk house are, that 

 it be cool in summer, and moderately warm in win- 

 ter, so as to preserve a temperature of about 45 de- 

 drees throughout the whole year ; and tliat it bo 

 dry, so as to admit of it being kept clean and sweet 

 at all times. A buttrr daiiy nhould consist of 

 three apartments — a milk house, a churning house 

 witJi a proper boiler, and other conveniences for 

 scalding and waslnng the implements, which 

 should be dried out doors when the weather will 

 permit. Tho choe;»e dairy should likewise eonuitit 



