SUSSEX BkZED. 



turn up at the tips ; the neck very thin and clean made ; a small leg ; 

 a straight top and bottom, with round and springing ribs ;. thick 

 chine ; loin, hips, and rump wide ; shoulder flat — but the projection 

 of the point of the shoulder is not liked, as the cattle subject to this 

 defect are usually coarse ; the legs should be rather short ; carcass 

 large ; the tail should be level with the rump. 



"'''"^^imm&S3ii>^=im^<^^^ 



THE SUSSEX COW. 



The Sussex cow does not answer for the dairy. Although her 

 milk is of very good quahty, it is so inferior in quantity to that of 

 the Holderness or the Suffolk, that she is Httle regarded for the 

 making of butter or cheese. 



There is one great fault about the Sussex cows, seemingly incon- 

 sistent with their propensity to fatten, and which cannot be remedied. 

 Their countenance indicates an unquiet temper ; and they are often 

 restless and dissatisfied, prowling about the hedge-rows, and en- 

 deavoring to break pasture, and especially if they are taken from the 

 farm on which they were bred. 



They are principally kept as breeders, all the use being made of 

 them at the same time as dairy cows of which circumstances will 

 admit. And it cannot be denied that they are generally in fair con- 

 dition, even while they are milking ; and that no beasts, except their 

 kindred, the Devons and the Herefords, will thrive so speedily after 

 they are dried. The secretion of milk being stopped, the Sussex 

 cow will fatten even quicker than the ox. It must, however, be ac- 

 knowledged that the Sussex cows are not perfect, even as breeders ; 



