Practical Agriculture. 
535 = 269 
iries, ranging from pure white to a bright or rich red. The 
i)st fashionable of all is a mixture of the two, forming a deep 
( light roan, sometimes called hazel, or strawberry. 
The cow has much the same characteristics, with the excep- 
tn of her head being finer, longer, and more tapering; the neck 
t nner and altogether lighter, and her shoulders more inclined 
ti narrow towards the chine. 
Like most well-proportioned animals, the Shorthorn often Weights. 
l)ks smaller than he really is. The rapidity with which the 
'orthorn puts on flesh, and the weight he frequently makes, 
8 such that it is not uncommon to see steers of four to five 
}irs old weighing 140 imperial stones — many as high as 150 
s nes — dead weight. 
[ shall not be far wrong in saying that the Shorthorn is 
^lerally acknowledged to be the best sort of bullock for stalls, 
Ites, and yards. And though many practical men are of 
c nion that the Shorthorns do consume rather more food than 
t Herefords or Devons, yet it is considered that they make 
r re meat and pay better when liberal feeding is adopted. 
The Herefords. — The Herefords are divided into four classes : — Hereford 
The mottle-faces have red marks intermixed with the parts cattle, 
iially white — as the face, feet, &c. The horn is long and 
Tvy, with a slight upward tendency, and tipped with black, 
le skin is particularly mellow, of moderate thickness, and 
vll covered with plenty of soft glossy hair. They are usually 
g)d upon the chine. Though considered not so docile as some 
oer classes of Herefords, they display great aptitude to fatten. 
The dark-greys are so called from the broad white stripe 
vich extends the whole length of the back, and the parts usually 
vite being thickly interspersed with small red spots. Their 
h ns are rather shorter, with a more upward tendency ; they 
a also smaller in size and smoother in hair than the other 
c 5ses ; better on the chine than the mottle-faces, and have flesh 
0 'xcellent quality. 
The light grey, or white Hereford is closely assimilated to 
tl now common red-icith-ichite-face Hereford. This latter is 
tl commonly recognised race. 
The general characteristic of the breed as regards colour is a 
! or dark red, with a white face, white throat and chest, and 
e on the neck and along the back, and also inside the legs 
on the under-parts of the body. 
lie quality of hair in the best examples is only surpassed Points. 
the Highland Scot, being wavy, soft, and moderately long. 
' best description of horn — wide, with an upward tendency ; 
clear yellow or white, and sometimes tipped with black. In 
form of their shoulders they stand pre-eminent ; and there 
