GLAMORGANSHIRL BREED. 37 



THE PEMBROKE CATTLE. 



Great Britain does not afford a more useful animal than the Pem- 

 broke cow or ox. It is black ; the great majority are entirely so ; a 

 few have white faces, or a little white about the tail, or the udders ; 

 and the horns are white. The latter turn up in a way characteris- 

 tic of the breed, and indeed the general form of the cattle undenia- 

 bly betrays their early origin. They have a peculiarly lively look 

 and good eye. The hair is rough, but short, and the hide is not 

 thick. The bones, although not small, are far from large ; and the 

 Pembroke cattle are very fair milkers, with a propensity to fatten. 

 The meat is generally beautifully marbled. They thi-ive in evei-y 

 situation. 



THE GLAMORGANS. 



The Glamorganshire fanners, of half a century ago, took great 

 pride in their cattle, and evinced much judgment in their breeding 

 and selection. There was one principle from which they never 

 deviated : — they admitted of no mixture of foreign blood, and they 

 produced the Glamorgan ox, so much admired for acti^^ty and 

 strength, and aptitude to fatten ; and the cow, if she did not vie 

 with the best milkers, yielded a good remunerating profit for the 

 dairyman. 



They were of a dark brown color, with white bellies, and a streak 

 of white along the back from the shoulder to the tail. They had 

 clean heads, tapering from the neck and shoulders ; long white 

 horns, turning upward ; and a lively countenance. Their dewlaps 

 were small, the hair short, and the coat silky. If there was any 

 fault, it was that the rump, or setting on of the tail, was too high 

 above the level of the back to accord with the modern notions of 

 symmetry. Their aptitude to fatten rendered them exceedingly pro- 

 fitable Avhen taken from the plough at six or seven years old, and 

 they were brought to great perfection on the rich English pastures 

 — frequently weighing more than twenty scores per quarter. The 

 beef was beautifully veined and marbled, the inside of the animal 

 was well lined with tallow, and the Glamorgans commanded the 

 highest price both in the metropolitan and provincial market. Among 

 the Glamorgan-vale browns good cow-beef weighed from eight to 

 ten score pounds per quarter, although some weighed as much as 

 twelve or thhteen scores. Ox-beef is from twelve to fourteen scores 

 per quarter ; some, however, reached eighteen and even twenty 

 scores. 



During the French revolutionary war, the excessive price of com 

 attracted the attention of the Glamorganshire farmers to the increased 



