716 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



power, more intelligence, activity, and " bottom," than any other breed. 

 They have the slanting shoulder of the horse, better fitted to receive the 

 yoke, and carry it easier to themselves than any others, except the Here- 

 fords. 



With all workers of oxen, the nearer the beast approaches in shape, 

 appearance, and action to the Devon, tlic more valuable he is considered, 

 according to weight. For ordinary farm labor, either at the plow, liie 

 wagon, or the cart, he is equal to all common duties, and on the road his 

 speed and endurance are unrivalled. It is in these qualities that the 

 New England oxen excel others of the country generally, and why the 

 people of that section often call their red oxen " Devonshires," when 

 they cannot, to a certainty, trace any, or but a small portion of that 

 blood in them, only by a general appearance and somewhat like action. 

 XH. They are Active and Handy. 



For active, handy, labor on the farm, or highway, under the careful 

 hand of one who likes and properly tends him, the Devon is every- 

 thing that is required of an ox, in docility, intelligence, and readiness, foi 

 any reasonable task demanded of him. Their uniformity in stjie, shape, 

 and color, render them easily matched, and their activity in movement, 

 particularly on rough and hilly grounds, gives them, for farm labor, almost 

 equal value to the horse, with easier keep, cheaper food, and less care. 

 The presence of a well conditioned yoke of Devon cattle in the market 

 place at once attests their value, and twenty-five to fifty dollars, and even 

 higher prices over others of the common stock, are freely given by the 

 purchaser. 



The Devon, in his lack of great size, is not so strong a draught ox as 

 some of the other breeds — the Herefords, for instance — or perhaps some 

 of the larger of the common cattle ; but, " for his niches/' no horned 

 beast can outwork him. On light soils, and on billy roads, none othei 

 equals him, although we intend to give all their due share of merit. 

 Xni. In The First Class for Beef 



We must place the Devon in the first class, for fineness of flesh and deli, 

 cacy of flavor. Its compact bone gives it the one, and its rapid and thor- 

 ough development under good feeding gives it the other. In growth and 

 size it matures almost, equal to the Short-Horn, and its meat is finer 

 grained, juicy, and nicely marbled, (the lean and fat intermixed. ) In 

 the London markets, Devon beef bears the highest price of any, except 

 the Highland Scot — usually a penny a pound over that of larger breeds, 

 and our American butchers quickly pick the Devons from a drove, 

 when they can find them, before most others. They feed well, take on 

 flesh rapidly, and in the quality of their flesh are all that can be desired. 



