THE LEICESTER LONG- HORNS. 



of the middle-horns. It did more ; it improved, and that to a 

 material degree, the whole breed of long-horns. The Lancashire, the 

 Derbyshire, the Staffordshire cattle became, and still are, an improved 

 race ; they got rid of a portion of their coarse bone. They began to 

 gain their flesh and fat on the more profitable points, they acquii-ed a 

 somewhat earlier maturity, and, the process of improvement not being 

 carried too far, the very dairy-cattle obtained a disposition to convert 

 their ahment into milk while milk was wanted, and, after that, to use 

 the same nutriment for the accumulation of flesh and fat. The mid- 

 land counties will always have occasion to associate a feeling of 

 respect and gratitude with the name of Bakewell. 



NEW LEICESTER LOXG-HORN COW. 



Mr. Marshall thus describes the improved Leicesters in his own 

 time, which was that of Bakewell, Princep, and Fowler. 



" The forend long ; but light to a degree of elegance. The neck 

 thin, the chap clean, the head fine, but long and tapering. 



" The eye large, bright and prominent. 



" The horns vary with the sex, &c. Those of bulls are compara- 

 tively short, from fifteen inches to two feet ; those of the few oxen that 

 have been reared of this breed are extremely large, being from two 

 and a half to three and a half feet long ; those of the cows nearly as 

 long, but muck finer, tapering to delicately fine points. Most of them 



