CAT 



CAT 



more prime mushrooms in a tub with 

 sufficiont salt to cover them slight ly, 

 and adding water enough to cover the 

 whole. The brine becomes black and 

 well-tiavourcd in a week, when the 

 mushrooms nuist be thoroughly press- 

 ed, and the whole licjuor bottled and 

 sealed. It is improper to add pepper 

 or spices. 



CATS-TAIL GRASS. An Eng- 

 lish name for timothy and other grass- 

 es of the genus Flicum. 



CATTLE. In its most extensive 

 sense, the word cattle denotes all the 

 larger domestic quadrupeds which are 

 used for draught or food. In the usu- 

 al acceptation of the word, it is confi- 

 ned to the ox, or what are called black 

 cattle, or horned cattle. But as many 

 varieties are not black, and several 

 have no horns, the name of 7icat cat- 

 tle is more appropriate. The rearing 

 and feeding of cattle are very impor- 

 tant branches of agricultural industry. 

 Much of the success of a farmer de- 

 pends on the judicious management 

 of live stock, without which his laud 

 cannot be maintained in a proper state 

 of fertility. The breeding and fatten- 

 ing of cattle are generally distinct oc- 

 cupations. It is of the greatest im- 

 portance to the breeder, as well as to 

 the grazier, to ascertain the qualities 

 of eachdifTerent breed of cattle, to de- 

 termine whicli is best suited to his 

 purpose, and which will bring him the 

 greatest profit. 



The difierent British and Irish 

 breeds have been generally distin- 

 guished from each other by the length 

 of the horn. The long-horned breed 

 is supposed by many to be indigenous. 

 Others consider the middle horned as 

 the old breed. The Ibrmer was cliief- 

 ly found in a district of Yorkshire call- 

 ed Craven, and was greatly improved 

 by the skill of Robert Bakewell, of 

 Dishley Farm, in Leicestershire, and 

 hence they are called the Dishley 

 breed. The distinguishing characters 

 of this breed are, long horns growing 

 downward from the side of the head, 

 and ending in straight points parallel 

 to the jaw. In order to give an ade- 

 quate idea of the qualities of tliis im- 

 proved breed, we must consider what 



breeders and graziers call the fine 

 points of an ox. These are certain 

 forms and appearances, which are ci- 

 ther anatomically connected with a 

 perfect conformation of the body, and 

 especially of the organs of respiration 

 and of digestion, or which are con- 

 stantly associated with the peculiar 

 qualities of certain breeds, so as to be 

 proofs of their purity. Of the first 

 kind are, a wide chest, well-formed 

 barrel, strong and straight spine, hip- 

 bones well separated, and length of 

 quarter, all which can be proved to 

 be essential to the perfect functions 

 of the body. Small and short bones 

 in the legs give firmness without un- 

 necessary weight. A thick skin, well 

 covered with hair, ensures proper 

 warmth, and its soft, loose feel indi- 

 cates a good coat of cellular substance 

 underneath, which will readily be fill- 

 ed with deposited fat. All these are 

 indispensable points in an ox which 

 is to be profitably fatted, and, what- 

 ever be the breed, they will always 

 indicate superiority. Other points, 

 such as colour, form of the horns, 

 shape of the jaw, and setting on of 

 the tail, with other particulars, arc 

 only essential in so iar as experience 

 has observed them in the best breeds, 

 and as they are indications of pure 

 blood. The eye is of great impor- 

 tance ; it should be lively and mild, 

 indicating a healthy circulation, witli 

 a gentle and almost indolent temper. 

 An animal that is not easily disturbed 

 will fatten rapidly, while one that is 

 restless and impatient will never ac- 

 quire flesh. Among the ancients, a 

 deep dewlap was considered as a 

 great beauty in an ox. In some of 

 our best breeds there is scarcely any. 

 The rump of the Freyburg cows rises 

 high towards the tail, while a straight 

 back, from the neck to the tail, is in- 

 dispensable in a well-bred British ox. 

 Having established a breed which 

 has many superior qualities, attention 

 is paid to maintain its purity ; and to 

 those who cannot ascertain the pa- 

 rentage, certain marks are satisfacto- 

 ry proof of purity of blood. The new 

 Leicester oxen were noted for the 

 smallness of the bone and their apti- 



135 



