AMERICAN INSTITUTE.] 393 



Tlie breed has been greatly crossed and modified from the original. 

 The first races were remarkable for the enormous length and 

 bulk of the horns, and were large, strong and hardy. The gen- 

 eral form rather coarse, limbs large and bony. But the cows 

 yielded milk remarkable for its richness. 



2. The Devoushires, Herefords, Welsh, and the Scotch High- 

 land cattle. The horns of these cattle are of moderate size, fine, 

 well turned, sharp pointed, limbs clean, animated countenance, 

 figure compact, fatten readily. The cows yield rich milk, and are 

 known as middle horned cattle. 



3. The Galloway and Angus ox, which were hornless, and are 

 called polled cattle. The original country of this race is situated 

 in the extreme south and western part of Scotland, next to the 

 Irish Channel. The majority of this race of cattle are black, but 

 I have seen some of a deep blood bay color. Vast numbers of 

 these cattle are driven to Norfolk and Suffolk counties in England, 

 and are fed for the London market, where they are highly 

 esteemed for beef. It is this race which has been crossed on the 

 native cattle of Norfolk and Suffolk, and have produced one of 

 the best stocks in England. A cross breed is of a dun color. 

 Another cross seems to have been made with the white Chilling- 

 ham Park cattle, which are also found in Northumberland, Lan- 

 cashire, Yorkshire, and Cheshire counties. The legs of this cross 

 are mottled more or less with black, the roof of the mouth and 

 tongue are spotted with black. 



4. The Alderney cattle are known to be of a French origin, and 

 are not one of the original races in England. The islands on the 

 south of the English Channel, next to the coast of France, are 

 called Jersey, Guernsey, and Alderney. The Normandy and Al- 

 derney cattle were at an early day bred in Sussex, Hampshire, 

 and other counties in England along the coast opposite to France. 

 Inland the stock was much crossed on tlie English races, with 

 the Devons and Herefords, most successfully. The Alderneys 

 and Normandys produce an excellent quality of milk, and being 

 crossed with the English stock make good milkers and oxen, 

 which put on fat readily. 



In the year 1522, Henry 8th, kiDg of England, sent an army 

 into France and took many towns and cattle. In 1523, this ex- 



