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DOMESTIC ANIMALS 



flesh. In a general way we may say that the upper and rear por- 

 tion of the body is of a middle red color, while the face, sides of 

 the head, belly, and the lower parts of a Hereford's legs are of a 

 striking white. 



Herefords are widely distributed west of the Mississippi River, 

 and they are especially well suited to the great ranges in the West, 

 where cattle are frequently subjected to great extremes of tem- 

 perature while on scant feed. They make good beef cattle, but are 

 not always satisfactory for dairy purposes. In weight they run 

 next to the shorthorns. 



Sussex Cattle. The home of the Sussex cattle is in Sussex 

 County, England, and they were first introduced into this country 

 in 1884 by Mr. Overton Lea of Nashville, Tennessee. They are of 

 a solid red color, have a blocky body, long thick hair, and thick 

 beefy thighs. They resemble Herefords, but differ from them in 

 color. 



The West Highland Cattle are natives of the high uplands of Scot- 

 land and are said to have been brought to the United States about 



1880. They are small 

 cattle, weighing from 

 900 to 1200 pounds 

 and are very hardy. 

 They produce beef of 

 a very fine quality and 

 flavor. 



Simmenthal or Swiss 

 Cattle. There are two 

 distinct races of cattle 

 found in Switzerland 

 that deserve a brief 

 mention here. One of 

 these is the brown 

 Swiss, and the other the Simmenthal or spotted breed. It is 

 thought that this breed of cattle is very old. Some of the brown 

 cattle are highly prized for dairy purposes. They were first in- 

 troduced into the United States, in 1869, by Mr. H. M. Clark, of 

 Belmont, Massachusetts. The Simmenthals are used mostly 

 for beef. 



Brown Swiss cow. 



