CATTLE. 



Nhw I.f 



tilde to fatten (Fi^. 1). Their flesh 

 was fine-grained, the fat being well 

 intermixed in the muscles. At the 

 time when Bakewell died, about 1795, 

 no other breed could be brought into 

 competition with his improved long- 

 horns. But whether his successors 

 have not paid the same attention to 

 keep up the qualities of the breed, or 

 it has degenerated in comparison, 

 they have since lost much of their rep- 

 utation, and the short-horned breed 

 has now the superiority. Good long- 

 horned cattle arc, however, occasion- 

 ally seen in the midland counties. 

 One defect of the breed was, that the 

 cows gave but little milk ; and this 

 may be the reason for now preferring 

 the short-liorns. The Teeswater or 

 Holderness breed of cattle {Fig. 2) 

 Fig. 2. 



Hold :'j ;iL-^^ Cow. 



was produced by the importation of 

 cows from Holstein or Holland, and 

 careful breeding and crossing. They 

 now much excel the original stock. 

 The principal improver of the Tees- 

 water breed was Mr. Charles Collins. 

 By his care a breed has been produ- 

 ced which is unrivalled for the dairy 

 and for fattening readily. Almost e v- 

 136 



erygood breed now in existence tra- 

 ces its pedigree to his bulls, especial- 

 ly one of the fiist he used, called Hub- 

 back. The famous ox exhibited thir- 

 ty years ago, under the name of the 

 Durham ox, was of this breed. By 

 careful crossing with a Galloway cow, 

 an improved breed was produced, 

 which was in such repute that, at a 

 sale of Mr. Collins's stock of short- 

 horns, October 11, 1810, a fiimous 

 bull, called Comet, sold for 1000 guin- 

 eas, and 48 lots of bulls, cows, and 

 calves realized £7115 17^. — (Library 

 of Useful Knowlcdo^e, " Cattle," page 

 233.) The short-horned cattle {Fig. 3) 

 ri/T. 3. 



Shorthorn (Durham). 



are mostly light coloured, some quite 

 white, but most are speckled with red 

 and white, without any large, distinct 

 spots. The horns are very short. In 

 the cow, the points turn inward to- 

 wards each other. Some of the finest 

 bulls have merely a tip of a horn 

 standing out from each side of the 

 forehead. In the carcass they have 

 every point which we have before 

 enumerated as essential to perfection. 

 From numerous importations of 



