THE UNITED KINGDOM. 81 



In 1882, 228,429 cwt. of salt and 463,952 cwt. of fresh or slightly 

 waited beef, 201,000 cwt. unenumerated, 560,000 preserved, &c., other 

 than salted and tongues were imported, against 251,000 cwt. of salt, 

 817,000 cwt. of fresh or slightly salted, 178,000 and 575,000 cwt. of 

 uuenumerated in 1881 ; or, in other words, beef to the value of nearly 

 a million sterling less. 



The average weight of cattle received from other countries is: Den- 

 mark, 70 ; France, 103 J ; Schleswig-Holstein, 85 ; Netherlands, 85 ; Nor- 

 way and Sweden, 78; Portugal, 86J; Spain, 71; Canada, 90; the 

 United States, 101. 



England cannot breed sufficient cattle either for beef or the dairy to 

 meet her requirements, and there is a great market for dairy cows at all 

 times. 



In the face of existing regulations the best means of sending beef to 

 England is by means of refrigerators, and, where the price will pay the 

 exporter, he may reckon upon a continuous demand. Dairy produce is 

 always in demand, the home supply being far too little, and Denmark, 

 France, Holland, and Germany supplying great quantities. If a fresh- 

 butter trade or a cream (preserved in tins) trade could be established 

 it would succeed. The home-cheese trade is succeeding better, while 

 cheese and salt butter are produced from countries much nearer and at 

 such prices as America could hardly hope to beat. 



British cattle are in general so used to a severe, changeable, and 

 moist climate that they are certain to do well in all but very hot coun- 

 tries where herbage is tolerably good. 



I have to acknowledge valuable aid from the editors of the Herd- 

 Books of the Eed Poll and Welsh; Mr. Barthmore, of Ayrshire fame; 

 Mr. James Guernsey, Mr. Brydon, and the editors of two of our princi- 

 pal journals, and other gentlemen, many of whom are named. 



B.-BBEEDING CATTLE. 



Mr. Burrows says that one of the most important considerations for 

 the breeder must be the adaptability of his stock to the situation and 

 climate, the soil he cultivates, and the crops he can grow. To expose 

 too suddenly some breeds of cattle to the climate of a bleak, hilly coun- 

 try would be to greatly endanger their safety. An Alderney, a Short- 

 horn, a Hereford, or even a Sussex or a Devon beast might not main- 

 tain its condition where a Polled Angus, a Welsh Bunt, or a Scotch Kyloe 

 would gain flesh. In such places, and upon a poor, thin pasture, no 

 race of cattle imported from good herbage and a warm and well-shel- 

 tered district can be expected to pay the way without considerable 

 outlay in artificial food. An improved breed will, to some extent, have 

 lost those characteristics which at one time adapted the animals to a 

 rougher life, the thick pelt or hide, the coarse hair, and abundance of 

 bone and muscle. 



In selecting an animal for breeding or fattening, it is advisable to 

 look for a moderately small head and a placid countenance ; a fine muz- 

 zle, with good open nostrils ; length in the neck and depth in the 

 shoulders ; a broad and straight back and a good round barrel ; width 

 across the loins and between the fore legs; large girth behind the 

 shoulders, and full and heavy flanks. With such points we may expect 

 to rear and fatten stock capable of laying the greatest amount of meat 

 upon the prime parts. The hide of such an animal should be mellow 

 H. Ex. 51 6 



