THE UNITED KINGDOM. 113 



The bull should have a good masculine head, not too long, broad be- 

 tween the eyes, which latter should be large and prominent, but with a 

 mild look about them, denoting docility and equability of temper ; the 

 horns should be of moderate length, springing straight from the head. 

 The cow's head should be much the same, but finer, should have a mane, 

 and her horns turn upward slightly ; they should be in both cases of 

 a foxy white, although occasionally they are found tipped with black. 

 The nose should be a pure white or flesh- color. The bull should have 

 a good rise of crest, deep-sloping shoulders, well-developed brisket, 

 straight back and belly line, wide loin, good springing ribs, moderately 

 broad hips, tail well set on and falling in a plumb line to the hocks ; the 

 hind quarters should be long from the hip back ; the thighs, which are 

 a very important point, should be large and full, showing plenty of width 

 across when you stand behind, and should be well meated to the hocks. 

 The whole carcass should be set square on good short legs standing well 

 apart, and be covered with firm flesh of good quality, and a mellow hide 

 of soft but not too fine hair, giving the impression, when you touch it, 

 that it will stretch to any extent ; but the test of " touch " is extremely 

 difficult to explain in words, and it can only be learned by practice. 



History of the Hereford. There can be no two opinions on the ques- 

 tion of what Hereford cattle are ; they are most undoubtedly a distinct 

 and pure breed of great antiquity. Their early history is like that of 

 many others, rather shrouded in mystery, but it is generally allowed 

 that there has been a breed of cattle, red and mostly with white face 

 and markings, for at least two hundred years in the county of Hereford 

 and the neighboring counties. When crossed with other breeds the 

 potency of the Hereford blood (pure for centuries) is distinctly proved, 

 as it is an exception for any calves to come any other color than the red 

 with white face. This has come true from Hereford bulls on black 

 Welch cattle, Ayrshire, and Shorthorns ; again, if a Shorthorn bull is 

 put to a Hereford cow the produce usually follows the dam in color, 

 and cases have been seen where the produce of tlie Hereford bull with 

 the black cattle come black, but still they have nad the correct Here- 

 ford marking as regards the white face and legs. 



Valuable qualities oftJie Hereford's. Their milking properties have 

 been so long neglected in the interest of beef, that they are usually not 

 deep milkers, but give very rich milk. In all cases a cow should be 

 milked regularly and stripped quite clean. To doubt this has much to 

 dp in forming good milking tribes of cattle, by encouraging the milk- 

 giving organs as far as possible. Where calves are allowed to suck in 

 the open field this cannot be attained, and is one great cause of the 

 Herefords not giving so much milk as they would under other circum- 

 stances. As beef makers they are quite at the top of the market, as 

 market quotations record best Scot and Herefords as being usually 

 quoted together. The calves are usually allowed to run with their dams 

 during the summer, and this gives them a good start, but it is too often 

 lost sight of that they should be kept growing on when weaned, instead 

 of stunted during the winter and following months. 



The Hereford fairs have long been noted for bringing together the 

 best collection of bullocks in England, and are attended by dealers and 

 grazers from far and wide, as they are highly valued in our great graz- 

 ing districts. 



Breeders of Herefords claim for their favorites that they are among 

 the most hardy of all breeds of cattle, can be fed on less meat, and thrive 

 on coarse rough food, and thus are particularly adapted for countries 



