58 CATTLE AND DAIRY FARMING. 



Mr. A. 0. Skinner, of Bishop's Lydiard, gained second prize in the milk- 

 ing trials, and it was found that there was a greater proportion of solids 

 to its milk than to that of the Jersey and Guernsey cows, which won 

 prizes. 



A sufficient reason for their being preferred to Shorthorns in Somer- 

 set was recently afforded by a large farmer near Ilminster, accustomed to 

 let as many as one hundred and fifty cows a year to what is termed a 

 " dairyman." He said that the rent paid for his cows was 13 per year, and 

 that his neighbor, who let Shorthorns, could obtain no more, further, 

 that when barren, although his cows only fed on an average to thirty 

 score pounds weight of carcasses.and the carcasses of his neighbor's Short- 

 horns averaged thirty-six score pounds, owing to superior quality he 

 was usually enabled to make quite as much money of the lesser weights 

 as his neighbor of the heavier. 



It has always been claimed that a Devon yields a larger proportion of 

 roast meat at the best joints than any other beast, and perhaps there 

 is none yielding a smaller proportion of offal to the carcass. In re- 

 sponding to very early maturity it would scarcely compete with the Short- 

 horn or Hereford. This will be sufficiently seen by investigating the 

 scale of animals exhibited at the Smithfield Club cattle shows. The 

 heaviest in the class under two years old in the display made last De- 

 cember was the one year nine months old steer belonging to the Queen, 

 the live weight of which was 10 cwt., 2 qrs., 10 Ibs., whereas the re- 

 serve Hereford of Mr. J. F. Hall, only one year, six months, three days 

 old, scaled 12 cwt., 20 Ibs. In fact the prize winners in the Hereford 

 class averaged nearly 14 cwt. each, but they were older. 



THE HEREFORD. 



The Herefords are remarkably good feeders, laying on flesh abun- 

 dantly in proportion to the amount of food consumed, and their aptitude 

 to fatten is favored by their general placidity of temper. They come 

 early to maturity, whilst the beef is well mottled or marbled, fat and 

 lean, and is highly prized. The prevailing characteristics are as fol- 

 lows: 



White face, throat, chest, udder, dewlap, mane, lower part of body and legs, and 

 tip of tail; the other parts of the body red ; frequently a small red spot on the eye, 

 and a round red spot in the midst of the white on the throat. 



The body is covered with long soft glossy hair, with a tendency to curl. The horns, 

 which are beyond the medium length, are tapering, and have a yellow or white waxy 

 appearance, frequently dark at the ends. Those of the bull spring out straightly 

 from a broad flat forehead, whilst those of tho cow or ox usually have a graceful 

 wave with a slight spreading upward tendency. The eye is full. 



The chest is expanded, full, and deep, and projecting firmly ; the ribs .are well- 

 sprung ; the back is broad and legs short, indicative of the hardiness of constitution 

 for which these cattle are esteemed ; the bone is small, and the offal is light. The 

 Hereford crosses with almost any breed, and imparts an aptitude to fatten. 



The Hereford breed is an old race, which can be traced back at least 

 a hundred years. The best herds may, no doubt, be found in its native 

 county, where the white faces are to be found on almost every farm. 

 Shropshire also " swears by them," and they have extended themselves 

 largely into Wales, notably into Glamorganshire, and the border county 

 of Mon mouth. Of late years they have made their way much further 

 afield than formerly, and their wealth of flesh would no doubt cause 

 them to be more generally popular if possessed of a higher reputation 

 for dairy purposes. Still the latter faculty can be cultivated, and, 

 strange to say, not only is the cross of a Shorthorn and Hereford a pro- 



