38 CATTLE. 



cultivation of it, and a great proportion of the best pastures were 

 turned over by the plough. 



The natural consequence of inattention and starvation was, that 

 the breed greatly degenerated in its disposition to fatten, and, cer- 

 tainly, with many exceptions, but yet, in their general character, the 

 Glamorganshire cattle became and are flat-sided, sharp in the hip- 

 joints and shoulders, high in the rump, too long in the legs, with 

 thick skins, and a delicate constitution. Therefore, it must be 

 acknowledged at present, and perhaps it must long continue to be 

 the fact, that the Glamorgans, generally, are far from being what 

 they once were. They continue, however, to maintain their character 

 for stoutness and acti\'ity, and are still profitably employed in hus- 

 bandry work. The beef is still good, marbled, and good tasted ; and 

 in proportion as the value of the ox to the grazier has decreased, the 

 value of the cow has become enhanced for the dairy. He who is 

 accustomed to cattle will understand the meaning of this ; and the 

 kind of incompatibihty between an aptitude to fatten in a little time, 

 and on spare keep, and the property of yielding a more than average 

 quantity of milk. 



GLAMORGAX OX. 



This is the breed which is established in the populous districts of 

 Glamorgan. The Glamorgan cattle bear a close resemblance to the 

 Herefords in figure, although inferior to them in size ; they feed • 



