236 THE WORLD'S MEAT FUTURE 



This breed has long been celebrated for its early maturity^ 

 easy fleshing qualities, and for a fair to good milk flow. The 

 steers have attracted attention and sold for high prices on Eng- 

 lish markets for years, and have made very creditable showings 

 in this country. They make good daily gains and lay on flesh 

 evenly. They are usually rather legg}', and lack the heavy 

 fleshing qualities of the beef breeds. The hindquarters are less 

 well developed, with a tendency toward a rather thin thigh and 

 a high flank and twist. 



The milking qualities of the breed are fair. Many of the 

 cows average over 5000 lbs. of milk a year. The cows flesh up 

 readily wlien dry. 



In conformation these cattle resemble the Devon. The head 

 is lean, medium in length, with a well-defined poll, covered with 

 a nice tuft of hair of medium length. The neck is longer and 

 thinner than in the beef breeds and does not blend with the 

 shoulders so nicely. The chest is usually well developed and 

 the ribs well sprung, though lacking in a thick covering of flesh. 

 The barrel is developed to a greater extent than with the beef 

 breeds, and the loin and hindquarter are lighter fleshed. The 

 bone is of medium size. The skin is thin, soft, and pliable, 

 and the hair is short and fine, showing quality. The colour 

 ranges from light red to dark red, but a deep, rich red is pre- 

 ferred throughout, although a little white on the udder or under 

 line and a white brush are permissible. The udder is well 

 developed in the back, but does not come forM^ard w^ell ; it is 

 "chopped off," and the tendency is to develop large teats. The 

 milk veins are prominent and of fair size. 



The Red Polls are more nervous than the Shorthorn, but less 

 so than the Aberdeen- Angus. As this is a comparatively young 

 breed, they are not so popular as the older breeds. As dual- 

 purpose cattle they are hard to excel. 



Devons. 



Devons, one of the oldest breeds of cattle, were introduced 

 into the United States at an early date, and became popular 

 in New England and in parts of Virginia nearly a century ago. 

 The cows were good milkers, and the steers were used as work 

 oxen or for beef, and filled either place admirably. They are 

 exceedingly good rustlers, are vigorous, hardy, withstand both 

 heat and cold well, and are very prepotent. For these reasons 



