THE DEVONS. 



at the rate of six miles an hour, a degree of speed which no other 

 ox but the Devon has been able to stand. 



It may appear singular to the traveler, that in some of the districts 

 that are supposed to be the very head-quarteis of the Devon cattle, 

 they are seldom used for the plough. The explanation, however, 

 is plain enough. The demand for them among graziers is so great, 

 that the breeders obtain a remunerating price, for them at an 

 earlier age than that at which they are generally broken m for the 

 plough. 



They are usually taken into work at about two years old, and are 

 worked until they are four, or five, or six ; they are then grazed, or 

 kept on hay, and in ten or twelve months, and without any further 

 trouble, are fit for the market. If the grass land is good, no corn, 

 or cake, or turnips, are required for the first winter ; but, of course, 

 for a second winter these must be added. The grazier likes this 

 breed best at five years old, and they will usually, when taken from 

 the plough, fetch as much money as at six. A t eight or nine years, 

 or older, they are rapidly declining in value. 



After having been worked lightly on the hills for two years, they 

 are bought at four years old by the tillage- farmer of the vales, and 

 taken into hard work from four to six ; and, what deserves considera- 

 tion, an ox must be thus worked in order for him to attain his fullest 

 size. If he is kept idle until he is five or six, he will invariably be 

 stinted in his growth. At six he reaches his full stature, unless he is 

 naturally disposed to be of more than ordinary size, and then he con- 

 tinues to grow^ for another half year. The Devon oxen are rarely 

 shod, and very rarely lame. 



Their next quality is their disposition to fatten, and very few rival 

 them here. Some very satisfactory experiments have been made on 

 this point. They do not, indeed, attain the great weight of some 

 breeds ; but, in a given time, they acquire more flesh, and with less 

 consumption of food, and their flesh is b^^autiful in its kind. It is 

 mottled, or marbled, so pleasing to the eye and to the taste. 



For the dairy, the Devons must be acknowledged to be inferior to 

 several other breeds. The milk is good, and yields more than an 

 average proportion of cream and butter ; but generally it is defi- 

 cient in quantity. There are those, howevei-, and no mean judges, 

 ■who deny this, and select the Devons even for the dairy. 



Such is not, however, the common opinion. They are kept 

 principally for their other good qualities, in order to preserve the 

 breed ; and because, as nurses, they are indeed excellent, and the 

 calves thrive from their small quantity of milk more rapidly than 

 could possibly be expected. 



This aboriginal breed of British cattle is a very valuable one, 

 and seems to have arrived at the highest point of perfection. It 

 is heavier than it was thirt' years ago, yet fully as active. It« 



