96 CATTLE AND DAIRY FARMING. 



all, in part and temporarily, and it is equally true to ay that there are 

 many signs of an extended revival of the ancient reputation of this 

 quaint old breed of cattle. Many splendid specimens have been and 

 still are exhibited at the Birmingham fat-stock shows, and it is hoped 

 this will always be the case, for to Birmingham is due the credit of 

 having stuck to the old breed during a good part of the period when it 

 was left out in the cold by most other agricultural shows. The number 

 of Longhorn herds is increasing in the midland counties, and the names 

 of many gentlemen mentioned in the Herd-Book index are an ample 

 guarantee that the old breed will not only not be let die, but that it 

 will again be helped on into popularity. 



Characteristics of the Lonyliorns. The characteristics of the breed are 

 noteworthy, for it possesses a character of its own, resembling, however, 

 the Herefords more than any other breed. The head is finely cut, but 

 long, and tapers well towards the muzzle, being moreover well set on- 

 to a thin, shortish neck. The horns are, except in the bulls, long, fine, 

 and tapering, hanging well down by the cheeks and then point forward 

 by the muzzle ; the usual length in the cows and oxen is from 2J feet 

 to 3 feet, but those of the bulls rarely exceed 18 inches. The shoulders 

 are comparatively fine, but well set on, and the legs show good bone. 

 The girth is for such cattle, in comparison with the Shorthorns, small ; 

 but the loin is broad and the hips wide and outstanding. The chine is 

 rarely full except when the animal is fattening, and then it will put on 

 a rare amount of flesh in this part. The thighs are long and fleshy, with 

 small, clean cut legs. The hide is of fair -thickness, mellow, and soft to 

 the touch. The flesh is of fine quality, the bone plenteous, but not 

 coarse, and the ofi'al small. Regarded as graziers 7 stock, they possess 

 sterling qualities and must take high rank, their carcasses carrying very 

 heavy loads of beef. They fatten rapidly and easily, and although 

 scarcely coming to maturity so quickly as the Shorthorns 'they never- 

 theless approach these, their supplanters, very closely, leaving very lit- 

 tle to be desired in this respect. 



As milkers, one admirer of the breed says : 



We know tliein to be excellent cattle, as witness the fact that the majority of the 

 pure breed Longhorn herds are kept as dairy cattle. They arc free and long milkers, 

 the milk being, as a rule, superior in quality to that of Shorthorns. Their use for 

 crossing purposes is not very extensive, because there are few instances in which 

 their place can advantageously be taken by the Durham, and it seems as if we must 

 be content to use them as a pure breed. No doubt there is room for them, and we are 

 inclined to the opinion that the judicious intermixture of a little of the Longhorn 

 among one or two breeds would tend to reduce that fineness of character which is 

 becoming dangerously general in some of our best kinds of cattle. 



With regard, however, to the milking value of the Longhorns as a 

 breed, a great deal cannot, we think, be said, for justly esteemed as it 

 formerly was it has of late been comparatively little bred for this pur- 

 pose, the Shorthorn having taken its position in the dairy in almost the 

 whole of the Longhorn district; but there are numerous instances of 

 great milking capacity in the breed, and^ve believe that by a little atten- 

 tion in a judicious crossing and in cultivating the milking power, it 

 could be raised to a very high standard, certainly equal and possibly 

 superior to the Shorthorn. 



As with some of the other less cultivated breeds, the Longhorn is not 

 now bred for the dairy. There are a few isolated cases in which they 

 are used, but we very much question their absolute purity, and even in 

 these cases the dairies are so small that statistics would be of little 

 value. It may be generally stated, however, that it is a better cheese- 



