PLAi^T AND ANIMAL IMPROVEMENT 211 



how they originated we oaiuiot say. The obvious fact is 

 that none of them developed outstanding merits except 

 the Flemish horse. Then improvement became rapid and 

 steady. With an infusion of Flemish blood came the 

 remarkable development of the Clydesdale in Scotland, 

 the Shire in England, and the Belgian in the low countries. 

 Adding the Arabian blood which came in with the defeat 

 of the Saracens in 732, and the wonderful Percheron of 

 France came into being.'' ^ 



Similarly the origin of all modem breeds of coach, 

 light harness and saddle horses may be traced. To the 

 native breeds of Europe were added the blood of the 

 JBarb or its derivatives, the Turk and the Arabian. In 

 France, in Spain, in England and in Russia the history is 

 the same — hybridization, then close breeding and selection. 



If one turns to cattle, the story varies but little. The 

 basis of our modem strains is the cross between domesti- 

 cated progeny of wild European cattle and their Asiatic 

 relatives. From this stock numerous breeds grew up dif- 

 fering in contour, size and color. Some were homed, 

 others were hornless. Some were developed for meat pro- 

 duction, large at maturity and quick in attaining it ; others 

 were selected for the dairy, a great milk production and a 

 high percentage of butter fat. As time went on and com- 

 mercial channels became better established crosses were 

 made between the better animals of the different beef 

 breeds and between those of the various dairy breeds. 

 Crossing followed by inbreeding has been the touchstone 

 of success. 



Similar more or less useless generalities oould be given 

 about swine, sheep, dogs, cats, the cereals, the perennial 

 fruits, the numerous floricultural novelties, but this would 



