SUSSEX CATTLE. Youatt says of the Sussex cattle, undoubtedly a subfamily of the Devons, that the Sussex ox holds an intermediate place between the Devon and Hereford, with much of the activity of the first and the strength ,of the second, and the propensity to fatten, and the beautiful fine-grained flesh of both. Exper ience has shown that it possesses as many of the good qualities of both as can be combined in one frame. The Sussex ox is of a deep chestnut red—some, however, prefer a blood-bay: devia tion from this color indicates sorne stain in the breed. The hide of the true Sussex is soft and mellow; a coarse, harsh, thick hide denotes here, as in every other district, au ill-bred or an :unthrifty beast. The coat is short and sleek There is seldom found on the Sussex ox that -profusion of soft and wavy, and, occasionally, long hair, which, although it may have the ap pearanee of roughness, is consistent with a mel low and yielding hide, and one of the truest .indieations of more than usual propensity to fatten. The Sussex cow, like the Hereford one, is very inferior to the ox; she seems to be almost .another kind of animal. The breeder has endeavored, but with comparatively little suc .cess, to give to the heifer the same points that the ox possesses. The Sussex cow ought to have a deep red color, the hair fine and the skin mellow, thin and soft; a small head, a fine horn. thin, clean and transparent, which should run .out horizontally. and afterwards turn up at the tips: the neck very thin and clean made; a small leg; a straight top and bottom, with round and springing ribs; thiek chine; loin, hips, and rump wide; shoulder flat—but tke projection of the point of the shoulder is not liked, as the cat tle subject to this defect are usually coarse; the legs should be rather short; carcase large; the tail should be level with the rump. The Sussex .cow does not answer for the dairy. Although her milk is of very good quality, it is so inferior in quantity to that of the Holderness or the Suf folk, that she is little regarded for the making of butter or cheese. There is one great fault about
the Sussex cows seemingly ineonsistent with their propensity to fatten, and which can not be remedied. Their eountenance indicates an un quiet temper; and they are often restless and -dissatisfied, prowling about the hedge-rows, and endeavoring to break pasture, and especi .ally if they are taken from the farm on which they were bred. They are principally kept as -breeders, all the use being made of them at the same time as dairy cows of which circumstances will admit. And it can not be denied that they are generally in fair eondition, even while they are milking: and that no beasts, except their kindred, the Devons and the Herefords, will _thrive so speedily after they are dried. The .secretion of milk being stopped, the Sus.sex cow will fatten even quicker than the ox. It must, however, be acknowledged that tbe Sussex cows are not perfect even as breeders. Some of the ancient Britons sought refuge from the attacks of their invaders, amid the fastnesses of the Weald of East Sussex. Thither they drove, or there they found some of the native cattle of the country ; and they anxiously preserved them free from all admixture. The resemblance between the Sussex and the Devon oxen is very great. They unquestionably betray the same origin. The Sussex ox has a small and well formed head, compared with many other breeds, and even with the Hereford, but evidently coarser than that of the Devon ; the horns pushing forward a little and then turning upward, thin, tapering and long—not so as to confound this breed with the long horns. The eye is full, large aud mild in the ox; but with some degree of unquietness in the cow. The throat clean, and the neck, compared with either the long horns or the short one,. long and thin, yet evidently coarser than that of the Devon.