198 CATTLE AND DAIRY FARMING. 



they feed to greater weights at equal ages. They are tolerably good 

 milkers, but are not eagerly sought after for regular dairies. Their 

 general appearance indicates that if means were used to improve them 

 in the degree to which they are susceptible, and by judicious attention 

 to the selection of parents to improve the progeny, they are capable of 

 developing into good dairy and beef producers and become valuable 

 for exportation as the foundation for a breed that is likely to be molded 

 to the taste and requirements of future breeders and to soil and climate. 



Live u-eigU : Pounds. 



Of four-year old ox at Smithfield, 1883 (offal over 8 pounds to the score). 2, 241 



Weight of heifer (Smithfield, 1883).. 1,890 



"Weight of cow, any age 2,245 



Dead weight : 



Fully matured ox, ordinary, fed for market 840 



Heifer, fed for market.... 720 



Cow, fed for market 800 



Milk : 



Annual average 4, 000 



To 1 pound of butter 



To 1 pound of cheese 



Soil. Clay, loam, sandy. 

 Cliviate. Mean temperature 50. 

 Color. All *fed. 



WELSH CATTLE OR, RUNTS. 



The great improvements that have been made in this breed has 

 brought it into prominent notice by graziers. This breed was a me- 

 dium-sized mountain beast, but has now pushed to the front, and at the 

 great Smithfield show held in London has scaled the heaviest weight of 

 any bullock in the hall. The breed possess many of the West High- 

 landers properties, but lacks the hair and the picturesquely fierce ap- 

 pearance of those shaggy inhabit ers of the Scotch hills. The Welsh 

 give rich milk, and are extending their limits, but they are not likely 

 to supersede the fine existing breeds or modify the character of many 

 by admixture. They would answer well for export where hardihood is 

 very essential and refinement not of importance. They are natives of 

 the hilly country, where their food is the rough herbage of the mountain, 

 where the cattle are in a corresponding degree small, but coarse and 

 robust, and somewhat slow at arriving at maturity. 



In the vale, where better natural and artificial food is plentiful, they 

 make a greater size and answer well to treatment. It may have been 

 a sufficient length of time distinct and uniform to constitute a well- 

 defined breed, and a good butcher beast, but wanting in style and 

 grandeur. 



Live weight : Pounds. 



Of four-year old ox at Smithfield December, 1883 2, 498 



Cow or heifer (offal 9 pounds to the score) 2,214 



Dead weight : 



Average of fully matured ox, ordinary feeding 800 



Jc * 



Annual average _ 3,000 



To 1 pound butter 24 



To 1 pound of cheese 4 10 



Soil Slaty clay. 



Climate. Mean temperature, 49.5. 



Color. All black, with strong horns. 



An old breed. The improvement of modern date. 



