CHAPTER Vm. 



MIDDLE-HORNED CATTLE 



THE DEVON— THE SUSSEX— DUTCH BELTED CATTLE 



AND THE HOLSTEIN-FRIESIAN. 



I ANTIQUITY OF THE DEVONS. II. THE DEVONS COMPARATIVELY SMALL CAT- 

 TLE. III. NATURAL GRAZING GROUNDS OF THE DEVONS. IV. WORKING 



QUALITIES OF THE DEVONS. V. THEIR DECEIVING APPEARANCE. VI, 



POINTS OP THE DEVON. -VII. NOTABLE CHARACTERISTICS. VIII. THE LEGS 



OF THE DEVON. IX. THE BODY AND TAIL. X. THE DEVON COW. XI. 



MR. ALLEN'S TESTIMONY. XII. THEY ARE ACTIVE AND HARDY. XIII. IN 



THE FIRST CLASS FOR BEEF. Xllla. POLLED DURHAM CATTLE. XIV. 



WEIGHTS OF THE DEVONS. XV. SUSSEX CATTLE. XVI. THE SUSSEX COLOR. 



XVIL DISTINGUISHING MARKS OF THE SUSSEX. XVIII. THE SUSSEX COW. 



XIX. GLAMORGAN CATTLE. XX. DUTCH BELTED CATTLE. XXI. HOLSTEIN- 

 FRIESIAN. XXII. CHARACTERISTICS. XXIII. MILK AND BUTTER RECORDS. 



XXIV. TYPES. 



I. Antiquity of the Devons. 



In Chapter I, the general history of this ancient and superior race of 

 cattle is given. They are the only breed of niiddlc-horned cattle, ex- 

 cept the Herefords, that has attained celebrity in the United States. In 

 England, where they have been known from the earliest times, they have 

 been bred pure. In certain sections, and especially in North Devon, par- 

 ticular pains was long ago taken in raising them. There the Devon 

 unites all the characteristics of the tribe, including medium size, dark 

 color, eminent working qualities and great excellence of beef. The pecu- 

 liarities in color and substance about the eyes, nose and ears, have caused 

 them to be known as North Devons, in contradistinction to the lighter- 

 colored, larger and coarser cattle of other districts, but which combine 

 some of the better qualities of the true Devon. 



II. The Devons Comparatively Small Cattle. 



The chief objection to the Devons, in the West, is that they lack size to 

 prove profitable on the flush and comparatively level pastures of the prai- 

 rie region. They are, also, somewhat slow in maturing ; in fact it used to 

 be the practice in England to put the steers to Avork at three years old, 

 and fatten them at five or six years old. Then, fully matured and spread, 

 they wholly or partially paid for their keeping, and the quality of their 

 flesh was only surpassed by that other slow-maturing, but wonderfu). 

 cattle in the quality of their beef — the West Highland cattle of Scotland. 



III. Natural Grazing Grounds of the Devons. 

 To-day in all our hill country, or where the labor of the steers can be 

 utilized, they are the most valuable of any of the known breeds of cattle, 

 in all the hill country. North and South, they will be found among the 



708 



