50 DOMESTIC ANIMALS. 



Of the original race of British cattle no satisfactory descrip- 

 tion occurs in any ancient author ; but it is believed that, with 

 occasional exceptions, they possessed no great bulk or beauty. 

 They were doubtless numerous, for Cnssar tells us, in his Com- 

 mentaries, that the ancient Britons neglected tillage and lived 

 on milk and flesh. It was that occupation and mode of life 

 which suited their state of society. A few specimens of the 

 pure ancient breed, descendants of cattle which escaped from 

 their masters centuries since and became wild, may now be 

 seen in the parks of gentlemen in England. They are very 

 wild, and are said to be untamable. 



The breeds of cattle in England are remarkable for their 

 numerous varieties, caused by the almost endless crossings of 

 one breed with another. 



The breeds of cattle now found in America are all derived 

 from Europe, and those of the United States mainly from Eng- 

 land. The early importations were of inferior grades, as the 

 grand improvements in British cattle, commenced by Bake- 

 well, date back no farther than about the time of the Revolu- 

 tion. In New England the primitive stock is believed to have 

 undergone considerable improvement, while in parts of the 

 Middle and Southern States it has undoubtedly deteriorated. 



II. BREEDS. 



A strict classification of the numerous breeds of cattle now 

 existing in the United States would be difficult. Youatfc 

 arranges British cattle under three heads, according to the com- 

 parative size of their horns the Long Horns, the Short Horns, 

 and the Middle Horns. These classes are all represented here. 

 The prevailing stock of the Eastern States is believed to be 

 derived from the Middle Horns or North Devons, most of the 

 excellent marks and qualities of which they possess. They 

 have frequently been called the American Devons, and are 

 highly esteemed. The most valuable working oxen are of this 

 breed, which also contributes largely to the best displays of 

 beef found in the markets of New York, Philadelphia, and Bos- 



