Natural History of Animals of the Farm. 
191 
Fig. 1. — Feeling the pulse of the horse. 
attempts that have been made to effect a classification of cattle, 
resort is finally made to a geographical arrangement, as at once the 
most simple, the most 
practicable, and the 
least open to objection. 
In this scheme the 
Shorthorns are called 
Durhams, as indeed is 
still the case in every 
country save in the land 
which gave them birth. 
We observe only a soli- 
tary reference to the 
courtes-cornes de Dur- 
ham. There is no spe- 
cific mention of the 
Red Polled breed, 
though the terms Nor- 
folk and Suffolk both 
appear. The only re- 
cognition of Welsh 
cattle is under the head 
of “ Glamorgan. 1 ’ The 
cattle des -ties Nor- 
mandes, are classed as 
Jersey and Alderney, 
despite the fact that the 
latter term is fast be- 
coming obsolete in Eng- 
land ; there is no re- 
ference to the Guern- 
sey. The author follows 
M. Sanson in grouping 
together the Kerry, 
Ayrshire, Devon, Jer- 
sey, Alderney and Brit- 
tany cattle — all small 
or medium-sized breeds 
— as constituting the 
Irish (or Celtic) race, 
Bos taunts Hibernicus. 
The diminutive size of 
the Brittany cattle is well 
conveyed by the illustra- 
tion, Fig. 4, p. 192. 
The' frequently re- 
corded triumphs of 
Charolais blood at 
French Agricultural 
Shows will add to the Fig. 3,-Feeling the pulse of the sheep. 
Fig. 2. — Feeling the pulse of the ox. 
