No. 11 



The Herefordshire Cow. 



337 



THE HEREFORDSHIRE COW. 



The above is the portrait of a beautiful cow, the property of the Earl of Esfremont. The 

 Hereford cow is comparatively small and delicate ; she is very light in flesh wiien in common 

 condition, and beyond that state, while in breeding, she is never suffered to proceed ; but 

 when she is up for fatting, she spreads out and accumulates fat at a most extraordinary rate. 

 The Herefords fatten to a much greater weight than the Devons, the cows weighing from 

 1000 to 1400 lbs. the four quarters. A cow belonging to the Duke of Bedford weighed more 

 than this; but they are far worse milkers than the Devons; and this is so generally acknow- 

 ledged, that while there are many dairies of Devons in many parts of the country (none of 

 which are however very profitable to their owners), a dairy of Herefords is rarely to be found ; 

 but to compensate for this, they are kindly feeders and their meat is finely grained and beau- 

 tifully marbled, and few cattle are more highly prized in the market. In the choice of a 

 cow, the breeder does not value or select her, or breed from her, for her milking properties 

 or the price which the grazier would give for her, but in proportion as she possesses that 

 general form, which experience has taught him will render her likely to produce a capital 

 ox; hence, she is often small, and, what some would be apt to call her, ill-made, but her 

 purchaser has been taught by experience, that when a cow, although somewhat roomy, is 

 too large and masculine, she is apt to bring an ox that will prove brawny and coarse, and 

 sluggish at work ; as also, unkind and slow in the process of fattening ; and these are objec- 

 tions which, most of all, he would be unwilling to encounter. The cow is, therefore, often 

 somewhat undersized ; but it not unfrequently happens that she produces an ox that is three 

 times her size and weight. Thus, the dairy has been comparatively neglected in Hereford, 

 for experience has proved, that the breeding qualities of a cow are materially lessened, and 

 even her form is deteriorated, by her being inclined to give a large quantity of milk. The 

 Hereford breeder has never entertained the idea that the properties of milk and beef could 

 be united in the same race ; he has long been convinced that they are incompatible, although 

 individual instances to the contrary might sometimes be cited ; and is therefore satisfied with 

 the distinction of rearing one of the finest breeds of beef cattle in England, leaving to other 

 counties the triumphs of the dairy, whether that be in the production of butter or cheese. 



The hide of the Hereford is considerably thicker than that of the Devon ; they are shorter 

 in the leg, and also in the carcase; higher and broader and heavier in the chine; rounder 

 and wider across the hips, and better covered with fat; the thigh fuller and more muscular, 

 and the shoulders larger and coarser. They are both excellent breeds, and the prejudices 

 of the Devonshire and^Herefbrdshire farmers for their peculiar breed being set aside, a cross 

 of the one would often materially improve the other; the Devon acquiring bulk and hardi- 

 hood, the Hereford a finer form and greater activity. The Michaelmas cattle fair at Here- 

 ford is not exceeded by any show of beasts in good condition in England ; they are sold to 

 the graziers expressly for the London market. 



