CONTENTS. 



INTRODUCTION. 

 Number of Cattle In the United State3 and Territories — Value of the same— Viilue 

 of Beef, Butter, Cheese, and Labor of Oxen 11 



CHAPTER I. 

 The Climate and Soils of North America, as adapted to the production of Neat 

 Cattle 21 



CHAPTER II. 

 Neat Cattle — Their History — Misrepresentations by Artists— Spoken of in the Bible — 

 In India— In Egypt— Among the Romans— In Europe 25 



CHAPTER III. 

 History of American Cattle— Introduction by the Spanisli into Mexico— By the Eng- 

 lish into Virginia— By the Dutch into New Yorlc— By the English into other 

 Colonies 39 



CHAPTER IV. 

 Quality, Condition and Appearance of our Native Cattle — Amalgamation of Different 

 Breeds — Result of the different mixtures 34 



CHAPTER V. 

 The Anatomical and Economical Points of Cattle — Dlastration of Points — G«od 

 Points — Bad Points — Texan Cattle — Comparison of Good and Poor Cattle. .. 41 



CHAPTER VI. 

 Improved Breeds of Cattle— What are they f— Cattle of Great Britain— Their Pro- 

 gress there — Their Division into Breeds — Improvement in them — Youatt's His- 

 tory of them 45 



CHAPTER VII. 



Middle-horned Cattle— The Devons— History— Description— Points— Bull— Cow, as 

 a Milker— Ox, as a Worker— As a Beef Animal— Tlieir Introductiou to, and Pro- 

 gress in America 50 



