Results of Grosses. 109 



We may also say that Colling improved the beef quality 

 of such of his cattle as were concerned, by the acquisition 

 of more muscle from the famous Galloway dip, or cross, 

 and if the Chillingham cattle are as muscular and vigor- 

 ous as common cattle, Earl Tankerville is now acting 

 wisely in doing the same thing with some of his Short- 

 horns. But to return to the figures : 



Suppose a Short-horn bull crossed on an Alderney cow 

 — Short-horn bull, yo-fAlderney, 6o=i30-=-2=65. In 

 this case there is 35 per cent less muscle in the grade from 

 this cross than in common cattle ; and, of course, a corre- 

 sponding reduction in blood circulation, and in vigor of 

 constitution. But if we try more muscle, in a cross of the 

 Devon, for instance, we have Short-horn bull, 7o-|-Devon 

 cow, 110^180-^2^90, giving 20 per cent increase of 

 muscle in the grade over that of the Short-horn, from 

 crossing on the more muscular Devon; and, of course, the 

 juiciness and flavor of the beef from this cross are increased 

 with and in like proportion to increase of muscle that sup- 

 plies them. And this increased nutritive value explains 

 the reason of this cross being so extensively resorted to in 

 England for connoisseurs and other fastidious consumers 

 of beef meat. If a Devon bull be used on the first Short- 

 horn grade heifer from a common cow, we have, muscle in 

 Devon, iio+Short-horn grade, 85=195-^2=97)^, the 

 increase of muscle being 12}^ per cent from using a more 

 muscular bull in comparison with the cow. And if a 

 Devon bull be used on common cows, the standard or na- 

 tural muscularity, as shown in many instances the country 

 over, is thereby increased five per cent or more. But if 

 an Alderney bull be crossed on common cows, the muscu- 

 lar proportion in the grade from this cross is reduced to 

 30 per cent less than the muscular proportion in common 

 cattle. 



But if we use a Devon bull on an Alderney cow, we have 



