106 THE DISEASES AND DISORDEES OF THE OX. 



kind of Irish longhorns. These latter possess very long horns, 

 clumsy heads, large bones and thick hides, bulky dewlap^ and, 

 in fact, they have many defects. Thousands of these, and more 

 perhaps than of the improved breed, are brought to the midland 

 counties of England, in order to be prepared for the Metro- 

 politan market. They vary greatly in regard to the way in 

 "which they thrive. In the course of time the English long- 

 horns began to lose ground even in their native county, in 

 proportion as the improved shorthorn cattle began to attract 

 the attention of the breeder, owing to their propensity to fatten 

 and the comparatively early period at which they arrived at 

 maturity. The agriculturists of Ireland quickly availed them- 

 selves of the method of improving the Irish cattle by introducing 

 the shorthorns. The pure shorthorn, or the first cross of long- 

 horn and shorthorn weighed as much at three years old as a pure 

 longhorn at five. The breed, however, rapidly degenerated ; but 

 more systematic and more successful attempts have been made 

 to introduce the shorthorn blood. 



Before the establishment of steam navigation, many difficul- 

 ties attended the transport of the Irish cattle. Formerly many 

 were driven even as much as 150 miles to the coast, where, if 

 the wind was contrary, they were detained, perhaps several days, 

 being allowed but very little food during the time of their 

 stay. No food was given to them on the voyage, and when 

 they arrived at the English shore they were often so weak, 

 owing to want of food, that they could not walk. In these 

 days, however, a steam packet with a cargo of fat cattle will 

 leave Ireland one day, and have delivered on the next day. 

 Again, cattle may now be slaughtered in the evening at any of 

 the ports on the eastern coasts of Ireland and sent to Liverpool, 

 and even to Manchester in time for the next day's market. 

 The old breed of Irish cattle is most valued for the dairy, since 

 they give, in proportion to their size, a much greater amount of 

 milk than the longhorns do, and it is, moreover, richer in butter, 

 A cow gives about 98 lbs. of butter per year. A very good 

 cow will yield IJ cwt., about half of which quantity is con- 

 sumed by the family or in the country, while the remainder is 

 exported to England. Very little cheese is made in Ireland, 

 and that which is produced there is usually of an inferior 

 quality. 



