CHARACTERISTICS OF BREEDS. I39 



ness of frame and lightness of offal, enables them (when 

 wanted) to joerform the operations of the farm with a 

 lively step and great endurance. For the production 

 of animal food they are not to be surpassed, and in 

 conjunction with the Highland Scot of similar preten- 

 sion, they are the first to receive the attention of the 

 London West-end butcher. In the show-yard, again, 

 the form of the Devon and its rich quality of flesh serve 

 as the leading guide to all decisions. He has a promi- 

 nent eye, with a placid face, small nose and elegantly 

 turned horns, which have an upward tendency (and 

 cast outward at the end) as if to put the last finish upon 

 his symmetrical form and carriage. These animals are 

 beautifully covered with silken coats of a medium red 

 color. The shoulder points, sides, and foreflanks are 

 well covered with rich meat, which, when blended with 

 their peculiar property of producing meat of first-rate 

 quality along their tops, makes them what they are — 

 ' models of perfection.^ Of course, we here speak of the 

 best-bred animals. Some object to the North Devon, 

 and class him as a small animal, with the remark, 'He 

 is too small for the grazier.' In saying this it should 

 ever be remembered that the Devon has its particular 

 mission to perform, viz., that of converting the produce 



of cold and hilly pastures into meat, which could not 

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