Management of Cattle. 
435 
room either for a third succession, intended for yards in winter, 
or grass and hay; or for a lot of West Highlanders, or North 
Wales runts, which are turned in to follow the feeding beasts. 
As the autumn approaches it is a good practice (adopted by some 
graziers) to give their fatting bullocks a small quantity of good 
hay early in the morning, even on the best pastures, and particu- 
larly if the season should prove wet and cold; nothing tends 
more to correct the watery nature the grass begins to assume at 
this season, and to prevent scouring and other ailments. By the 
time the first lot is finished the rest are ready in turn for the 
London market, which until the early part of November is sup- 
plied with grass-fed beef. About this time the grass frequently 
loses its quality, and those bullocks that are not then fat are 
taken into the stalls to be finished off. 
In some grass districts, where roots are scarce, hay and linseed 
cake, or meal is used ; but where turnips or mangold-wurtzel can 
be procured they are given in the manner already described. 
Besides the pure bred Herefords, it is not unusual to see 
crosses from them with the old smoky-faced cattle, now rarely 
met with in their purity, excejit on the borders of Shropshire and 
Montgomeryshire. This description is eagerly sought after, and 
is considered to produce deeper fleshed bullocks than the Here- 
fords, 
For grazing purposes the Hereford oxen are almost unrivalled, 
but still that can hardly be called a profitable animal to breed, 
which, when young, consumes nearly all the milk supplied by its 
dam, and requires eight or ten months longer to bring it to 
maturity than other cattle of equal weight. 
The Devons, chiefly produced in the county from which they 
take their name, are an extremely hardy race of animals, although 
the natives of one of our mildest and most southern counties. 
As with the Short-horns, so amongst the Devons a great difference 
is perceptible in the same breed ; and cattle of the like colour, 
and similar characteristic marks about them, nevertheless differ 
most widely in their feeding and milking properties. The pure 
North Devon, of a somewhat dark-red colour, with long soft 
hair, and kind flesh, white nose, bright prominent eye, indented 
forehead, and rather long and tapering horn, possesses as great 
an aptitude to fatten as any description of cattle in the kingdom ; 
and when its carcass is placed upon the butcher's stall few can 
equal the quality of the beef. Very different, however, are some 
of those animals, which have been very aptly termed red-bullocks, 
with horns (the only marks of the Devon breed about them), 
which are frequently exhibited for sale at our eastern and mid- 
land county fairs as Devon oxen. These cattle have large bones, 
coarse strong hair, short thick heads and horns, with hides as 
