66 



HISTORY OF HEREFORD CATTLE 



siderable attention is here paid to the dairy, 

 and particularly to the production of cheese, 

 which is little inferior to the Cheshire. About 

 nine months feeding with grass, hay and tur- 

 nips, will add about three score pounds weight 

 to each of their quarters." 



In Breconshire, recourse had been had to 

 the Devons and Herefords, with evident advan- 

 tage in favor of the Hereford both for work 



were struggling for superiority on the grazing 

 ground. 



When writing of the Monmouthshire cattle 

 Youatt said: "The Herefords will never find 

 their way into the dairy; they belong to the 

 graziers and butchers," to which he appends a 

 foot-note by Mr. Walker, of Burton in War- 

 wickshire, who tells him that this is too strongly 

 expressed, it being his opinion that "they want 



COTMORE (376) 150, CALVED 1836, BRED BY T. JEFFRIES. 



Weight, 1 ton 16 cwt., English, equal to 3,920 American pounds. Champion and acknowledged the greatest bull 

 ever produced up to his day. Note. The above engraving is reproduced from an old painting, on 

 the face of which all this matter is written, including the following: 

 "Let each succeeding race employ your care, 

 Distinguishing which to slaughter, which to spare; 

 Mark well the lineage from purest make, 

 And from pure blood its just proportions take." 

 "Robert Hewer, one of the most celebrated herdsmen, fed upwards of 200 winners in different parts of the kingdom." 



and grazing. The cattle on the side of Brecon 

 that was nearest to Herefordshire were in a par- 

 ticular manner becoming very strongly mixed 

 with the Herefords. 



A cross with the Herefords had been with evi- 

 dent advantage attempted by the graziers in 

 Carmarthenshire. 



In Bedford, the Duke of Bedford had given 

 an impetus to the rearing of Herefords. In 

 Hampshire the Norman crossed with the Here- 

 ford was not injured as a milker while she was 

 improved in size, and disposition to fatten. In 

 Worcestershire the Herefords and Shorthorns 



nothing but management to bring them into 

 the dairy; being so admirably adapted for the 

 grazier, their milk is quite neglected. The 

 Herefordshire farmers want early calves, and* 

 their cows and heifers calve between the middle 

 of December and February after living entirely 

 on dry meal, and usually by the time the grass 

 comes they are nearly or quite dry, but if the 

 Hereford heifer calve for the first time at 

 grass and about the middle of May, she might 

 become a good milker. Some of the cows will, 

 under the present management, yield from ten 

 to twelve quarts of milk at one time, and their 



