44 A COUNTRY READER. 



So, from the formation of a cow, her foot, her 

 power of giving large quantities of milk at one 

 time, the habits of herself and her calf, it is 

 thought that the wild forefathers of our present 

 domesticated cattle lived amidst marshy ground 

 thickly studded with trees. 



Farmers, on the one hand, have so bred some 

 varieties of cattle, that most of the food that 

 they eat is turned into a large quantity of milk ; 

 on the other hand, farmers have so bred other 

 varieties of cattle, that most of the food that 

 they eat is turned into flesh, good beef for the 

 butcher. 



Beef Cattle. 



The varieties that make the best beef are the 

 Herefords, Devons, and Scotch polled. 



The Herefords, that can be seen in the dis- 

 tricts around Hereford, are small and compact 

 cattle, and are easily fattened. They are mostly 

 red in colour, and can at once be distinguished 

 by their white faces and a wide band of white 

 along the back and beneath the carcase. 



The Devons. The farmers on the rich growing 

 lands of North Devon have produced a very 

 pretty breed of rich red and well-shaped cattle. 

 Their limbs are light and body rounded, the 

 head light and tapering towards the muzzle, 

 their horns have a beautiful curve and are of 



