THE OX AND THE DAIRY. 87 



The Sussex cattle prevail in the adjacent parts of Surrey ; 

 but short-horns, Devons, and various crosses are also to be 

 met with. In the weald of Kent, also, Sussex cattle are used 

 for the cart and plough, and grazed in the Komney marshes, 

 where, however, sheep are more profitable. In the eastern 

 parts of Kent few cattle, except for the produce of butter for 

 home consumption, are kept, and these are of various and 

 mingled breeds. Scotch and Welsh cattle are fed by some 

 farmers in the straw-yard during the winter, and fattened by 

 grazing in the marshes during the spring and summer. In 

 some parts stall-feeding is also practised ; but Kent cannot 

 be called a cattle or a dairy county. 



Following the middle-horned cattle from England to Wales, 

 we may observe that several breeds of this aboriginal race 

 have existed from the earliest times, and still maintain their 

 ground in the mountain-land of Cambria. 



In form they much resemble the Devons, Herefords, and 

 Sussex breed; but from the nature of their pasturage they 

 are smaller, wilder, more hardy, and thrive on poorer fare : 

 they are usually fine in the head and limbs, active, and 

 vigorous. The colour is black, dark brown, or red, some- 

 times contrasted with white. In the vales the cattle are 

 larger, and often crossed with other breeds, as those of Here- 

 fordshire and Gloucestershire. In Monmouthshire, Durhams, 

 Irish, and Scotch cattle have been introduced, especially the 

 Ayrshire breed, which is excellent for the dairy; but the old 

 breed, closely allied to that of Glamorganshire, maintains its 

 ground, especially in the more northern parts and on the 

 hills. 



In Carmarthenshire, Brecknockshire, Cardiganshire, and 

 Pembrokeshire, an old and useful breed of black cattle still 

 prevails. The Pembroke ox is short in the limb, with mo- 

 derately small bone ; deep and round in the carcass, with 

 rough short hair; and a hide of moderate thickness, and 

 pleasant to the touch. The head is moderately small, the 

 aspect animated, and the horns are white. Some individuals 

 have white about the face and under parts, and some are of 

 a dark brown. These cattle are small but hardy, and the 

 oxen fatten well on indifferent land. The character of the 

 meat is first-rate ; the grain is fine, and beautifully marbled, 

 and its flavour excellent. The cows are fair milkers, and, 

 from their hardiness, are very profitable to the small farmer or 

 cottager. The oxen are as profitable to the grazier ; they are 



