DEVELOPMENT AND IMPROVEIMENT OF BREEDS. 631 



the kindliness of the climate and the natural abundance of the pastures 

 around Rome, than to any systematic endeavors to perpetuate good qual- 

 ties, except by tlie simple rules of natural selection. The same is true 

 of other ancient peoples whose cattle were once held in high repute. 

 Abundant pasturage, extensive ranges and a genial climate were the 

 important factors in the production of their superior stock, which, in all 

 probability, was not much superior to the half-wild cattle herded upon 

 our great western plains. 



During the dark ages which succeeded the fall of the Roman Empire, 

 agriculture degenerated with the arts, and, until about the sixteenth cen- 

 tury, little attention was paid to the breeding of cattle, except by a primi- 

 tive sort of selection, and by keeping certain strains of cattle confined 

 to given sections of country. 



III. Pioneers of Improved Stock. 



But little had been done in a systematic way to improve British cattle 

 until Bakewell improved the Long-Horns. Subsequently the Collings 

 bred up the Durhams or Tceswaters, and later breeders developed the 

 Devons, to which the Sussex and Hereford breeds owe some of their most 

 eminent qualities. The celebrity of the improved Leicesters ceased soon 

 after the death of Bakewell. But the Short-Horns had then already 

 become famous, and at the present day there is no other breed of 

 beef cattle that combines so many good qualities, except the Herefords. 

 And this noble breed, it must be confessed, is the peer of the Short- 

 Horns in every respect, except perhaps early maturity, while in butchers' 

 proof, it is probably superior to the Short-Horns. On the butchers' 

 block, however, both the Short-Horns and the Herefords must yield 

 precedence to the Devons, and the Devons again to the West Highland 

 cattle of Scotland. 



rv. Illustrations of Noted English Breeds. 



That the reader may become familiarized with noted English breeds 

 of cattle, for beef, for labor, and for milking, we give on page 720 a 

 model of the Sussex cow ; on page 632 a Short-Horn cow in outline ; 

 and on page 642 an improved Hereford Bull, allied to the Sussex. On 

 Page 715 a Norman cow is represented ; and on page 682 a Jersey 

 cow. On page 607 will be found a group of Derhams as 



they were known fifty years ago. With the descriptions of the various 

 popular breeds, as they will be noticed hereafter, illustrations will bo 

 given showing their characteristics. The comparisons will l>c found a 

 valuable study to all who make the breeding of cattle a part of their 

 farm economy. 



