118 DOMESTIC ANIMALS. 



Mr. Parkinson, in his invaluable Treatise on Live Stock, gi/es the 

 weight of some specimens of six years' old cattle, which weighed some 

 eight hundred pounds, but the cows much less. He says of them : 

 "On the whole, they must be allowed to be good cattle for the:r soils, 

 and particularly where oxen are worked at the plow. When slaugh- 

 tered, they are a sort of beef that suits the consumption of many cus 

 tomers." 



Amono- the most successful breeders of Devonshire cattle may be 

 mentioned Mr. Turner, of Barton, near Exeter, Mr. Quartly of Motland, 

 (who is the most distinguished winner,) Mr. Merson of Brinsworthy, and 

 Mr. Davy of Moulton. 



Galloway Bre.'tl. — The Galloways are prominent fat-producing animals 

 of Scotland, and are bred in great numbers in Galloway and Dumfries- 

 shire. They are hornless, mostly black, are small in size, compact, 

 short-legged, hardy, have thick mossy coats, and are good feeders. As 

 milkers tliey are very indifferent, although, like all small milkers, the 

 quality is rich. They are mostly driven south and fed otf on the good 

 pastures in England, and like the Highlanders, bring the highest price 

 in the London markets. The joints are of a good size for family roasts, 

 and the meat is of the best description ; thus making it the mo^t desir- 

 able. 



The Angus Breed. — We shall close our remarks on the fat-producing 

 class of oxen by shortly describing a hornless or polled race of animals — 

 the Angus "Doddies," as they are called. Being bad milkers, they are 

 generally used for grazing, and very much fatted in their native coun- 

 try ; they are also preferred for feeding by the graziers of Leicester- 

 shire and Norfolk. Their color is generally black, but occasionally 

 red; the head fine; the breast deep; the back not quite straight, being 

 a little depressed at the loin and somewhat narrow ; the eye full and 

 clear; the touch generally good, and the hair thick and curly. The 

 tendency of the flesh, as in all the hardy Scottish cattle, is to form on 

 the back ; but they will weigh from a thousand to fourteen hundred 

 pounds. 



Qualities are so co-existent with conformation that, as a general 

 rule, it may be received as an axiom. And as dairy and butcher 

 qualities are generally combined only to a very limited extent, and 

 as both qualities are rarely high in the same breed, it becomes the 

 agriculturist to make his selection according to the object he has in 

 view. 



THE PRINCIPLES OF CATTLE-BREEDING.— We may offer a few re- 

 marks on the principles by which the breeder ought to be guided in the 

 successful management or improvement of his stock, in whatever points 

 he wishes it to excel, whether in those required by the grazier or the 

 dairy-farmer. Every man, whether grazier or dairy-farmer, is desirous 

 of turning his cattle to the most advantage ; nor can this be done, un- 

 less the size of the farm, soil, climate, the produce, and the nature and 

 extent of the pasturage, be well considered ; for the cattle that the 

 farm is best adapted for maintaining will be the most profitable. It is, 

 however, essential, whatever the cattle be, whether for the purpose of 

 the dairy, or for the immediate supply of the markets with their flesh, 



