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Sussex Cattle. 
These latter are responsible for the most inferior store 
cattle coming in such large numbers from the milk-producing 
districts in general, and Kent and Sussex in particular ; 
whereas a Sussex bull whether it be from Shorthorns, Jerseys 
or mongrel stock invariably gets strong, healthy red, or the 
favourite red roan coloured calves. In our local markets 
these red or “coloury” calves always sell best as suckers, 
and, if reared to stores, make much better prices than the 
produce of the ordinary bull. One case in particular is known 
to the writer ; the continuous use of Sussex bulls through 
some generations on ordinary milking stock has led to the 
cows so bred partaking much of the Sussex character, all 
being ot' the red colour and with their milking properties 
little impaired. All the steer calves are reared and sold as 
Sussex, any slight reduction of milk supply being amply 
repaid by their increased value. 
More such milking herds might be instanced and our 
dairy farmers would do well to follow the example so set, 
with profit to themselves, good to the store stock supply of 
the country and benefit to their native breed of cattle. 
As in all other breeds, so in the Sussex, the management 
varies. Their hardiness, however, perhaps only exceeded by 
that of the Welsh cattle, enables them to withstand the rigours 
of an English climate in open pastures, provided sufficient 
food can be obtained. On the very heavy clays of the Weald 
pastures, however, this is not advisable on account of the 
heavy treading of the cattle. On the lighter soils and the 
chalks of East Kent many cattle are kept out during the 
winter months, only receiving a little hay. In one large herd 
in East Kent the whole of the breeding stock has been so 
kept through several generations. The calves in this herd 
are dropped in June and July, the steers are yarded after 
weaning and are fed till eighteen months old, being then sold 
to the butcher, often averaging over 20/. each. 
Several of the show herds keep their breeding cows without 
any artificial food, only a few roots and straw ad lib. being 
given to them where the farming is on arable land. 
Simple as is the management, there is one point in which 
the writer would criticise it severely, namely, the way that 
milking considerations are ignored. Sorry should we be to see 
the grand beef-making and grazing qualities of the Sussex 
sacrificed to the pail, but our contention is that it has a greater 
capacity for maternal duties than its admirers allow, or that its 
breeders permit it to exercise. In all beef-making breeds 
where weight and “kindliness” are the first essentials, heifers 
will be bred that have very few maternal qualifications. Such 
may be execellent advertisements for the herd and make 
