The Sussex, Hereford, and Devon cattle, are varieties of the short-horned breed, though probably with a little dash of the Lancashire kind. They are generally of a red colour, fine in the bone, clean in the neck, horns bent upwards, generally well made in the hind-quarters, wide across the hips, rump, and sirloin, but narrow on the chine. These breeds are often used for work, and, when six or seven years of ay, are turned off for feeding.
On the Lancashire, or long-horned Cattle, The Lancashire, or long-horned breed, is distinguish ed from every other by length of horns, thickness of skin, large size of hoof, and coarseness of neck. They are deeper in the fore, and lighter in the hind quarter, than other breeds; likewise narrower in shape, and less in point of weight, than the short-horned, though better weigh:rs in proportion to their size. Cows of this kind are not good milkers; but the milk which they produce yields cream in greater abundance, and of a richer quality, than what is got from short-horned cows.
It has been generally imagined, that long horned cat tle are the native or original breed of the island; but this is a matter which cannot be ascertained. Lancashire, and the western parts of Yorkshire, have long been con sidered as the mother district of this breed, though now spread over many of the midland counties. Long horn ed cattle, however, are usually viewed as dull feeders; and, when used in the dairy, give less milk than the short horned kind. By Mr Bakewell and others, much improvement was made in long horned cattle. That enterprising and judicious breeder, searched the north ern district for the best bulls, as he did Lancashire for rants; and owing to his exertions, something like a new breed was created. This variety differs from other long horned cattle, in having very fine, clean, small bones in their legs, and thinner hides. They are also of less size, and rounder in the carcass titan the old long horned breed, which generally were ill formed, big bon ed, flat ribbed, and in short a very unsightly sort of cattle.
On the Polled, or Galloway Cattle.
The Galloway cattle, though less in weight than those already treated of, sell higher in Smithfield mar ket, per stone, than any other breed, owing to the fat being laid upon the most valuable parts; which seems to be a quality of the greatest excellence, when the va lue of feeding cattle is to be ascertained. As their name denotes, they are without horns; a circumstance which puzzled the learned Dr Johnson, who was greatly at a loss whether to assign the deficiency to a natural or an artificial cause. The hides of this breed are not so
thick as those of the long-horned, nor so thin as those of the short-horned breed ; but their beef is well marbled or mixed with fat, and therefore, in point of quality, much superior to that of either. Hence the demand for Galloway cattle is always very considerable ; and it is no uncommon thing to sec one of these little bullocks cell for as much money in Smithfield as a Lincolnshire ox of double its weight. The cows of this breed are good milkers, and the milk which they yield is of a very rich quality. Several unsuccessful attempts have been made to amend this breed, by crossing with bulls from other counties; but the result has satisfactorily shown, that the real original polled breed can only be preserved in perfection by selecting bulls at home, of the best figure and properties. By these attempts, the breed has, in some respects, been injured; though there is little doubt but that the measures recently taken will soon restore it to its original purity and perfection.
The Sqffolk duos arc said to be a variety of the Gal loway breed. Cows of this kind are particularly calcu lated for dairy management, giving a great quantity of milk, and producing butter of the finest quality. Suf folk butter is well known to be the richest in the island ; though it is a curious circumstance, that the cheese of that district is the poorest of any made in the whole kingdom of Great Britain.
On the Kyloe, or Highland Breed.
The variety of this breed which prevails in Argyle shire, and several of the NVestern islands, has all the properties possessed by the Galloway cattle, so far as re spects the quality of beef; though, having horns, a rougher pile or coat of hair, and being differently pro portioned, they are evidently a distinct breed. The Argyleshire cattle of the right sort always sell nearly as high as the Galioways, and are much in demand with those who fatten well, or wish to present the best stock in the public market. For private use none are better calculated, the coarse parts being inconsiderable, and the principal pieces, when duly fattened, of the finest quality, and delicious to the appetite ; while, from small ness of bone, the quantity of offal or waste is altogether trifling.