HISTORY OF HEREFORD CATTLE 



111 



this paper, of twelve cows, calves and heifers 

 and twenty-five sheep. The cattle are of the 

 Hereford breed from Herefordshire, and the 

 very best animals that could be selected. The 

 sheep are of large size, being the Cotswold, cross 

 with the Bakewell, and probably as fine animals 

 of the kind as ever imported. No one can avoid 

 being struck with the extraordinary size of the 

 cows, their fine forms, their muscular develop- 

 ment, denoting strength and power, and show- 

 ing the basis of the reputation which the Here- 

 fords formerly had for working cattle, and now 

 have for feeding. The expense of the importa- 

 tion was nearlv $8,000. 



feeders, and the Michaelmas fair of Hereford 

 is one of the finest shows of the kingdom. 



"We copy the following from the Encyclo- 

 pedia published by the Society for the Diffusion 

 of Useful Knowledge, Vol. XII, article, "Here- 

 fordshire," as an accurate account of the gen- 

 eral qualities of the breed : 



" 'The prevalent breed of cattle is that for 

 which this country is justly noted; their color 

 is red with white or mottled faces, and fre- 

 quently white along the back and about the 

 legs. Good milkers 'are occasionally found 

 among the cows, and it is possible that a race 

 might be reared from this stock that would be 



HEREFORD OX, 4 YEARS OLD, CHAMPION AT SMITHFIELD, 1863. 

 (Bred by T. L. Meire, Shropshire; fed by Mr. Heath of Norfolk.) 



"The attention of cattle breeders has within 

 a few years been much directed in England to 

 the improved Herefords, and principally in 

 consequence of the numerous prizes which these 

 cattle have taken at the great cattle shows of 

 Smithfield, and lately at the fairs of the En- 

 glish Agricultural Society. Although they 

 have not in general reached the great weight of 

 some of the improved Durhams, yet the rapidity 

 with which they take on flesh, the superior ex- 

 cellence of the beef and their early maturity 

 render them great favorites with the English 



useful for the pail. But dairy farming is never 

 practiced here, and the milk of the cows which 

 are kept only for breeding is given to the calves. 

 " 'It was formerly the custom to work oxen 

 at three or four years old, and to feed and send 

 them to market at five ; but there is now a com- 

 plete change of system. The oxen are no longer 

 worked, but are commonly fed when they are 

 two years old and sent to market before they 

 are three. Their early maturity and the readi- 

 ness with which they fatten make them suitable 

 for this system of farming. Graziers from the 



