CATTLE.] AGRICULTURE 389 The county of Suffolk has for centuries been celebrated for its dairy produce, which is chiefly obtained from a polled breed of cattle, the prevailing colour of which is dun or pale red, from which they tre known as the Suffolk Duns. They have a strong general resem blance to the Scotch polled cattle, but nevertheless seem to be indigenous to Suffolk. They are ungainly in their form and of little repute with the grazier, but possess an undoubted capacity of yielding a large quantity of milk in proportion to the food which they consume. They are now encroached upon by, and will pro bably give place to, the short-horns, by which they are decidedly excelled for the combined purposes of the dairy and the fattening stall. The breeds already referred to are those to which professional dairymen give the preference, but the cattle of the Channel Islands, of which the Jersey may be regarded as the type, are so remarkable for the choice quality of the cream and butter obtained from their rather scanty yield of milk, that they are eagerly sought after for private dairies, in which quality of produce is more regarded than quantity. The rearing of heifers for the English market is of such importance to these islands that very stringent regulations have been adopted for insuring the purity of their peculiar breed. These cattle in general are utterly worthless for the purposes of the grazier. The choicer specimens of the Jerseys have a certain deer- like form which gives them a pleasing aspect. The race, as a whole, bears a striking resemblance to the Ayrshires, which are alleged to owe their peculiar excellences to an early admixture of Jersey blood. 36?. Mountain Breeds. The mountainous parts of Great Britain are not less favoured than the lowlands in possessing breeds of cattle peculiarly adapted to the exigencies of the climate. The Kyloes or West Highland cattle are the most prominent of this group. They are widely diffused ov . the Highlands of Scotland, but are found in the greatest perfection in the larger Hebrides. "Well- bred oxen of this breed, when of mature growth and in good con dition, exhibit a symmetry of form and noble bearing which is unequalled by any cattle in the kingdom. Although somewhat slow in arriving at maturity, they are contented with the coarsest fare, and ultimately get fat where the daintier short-horns could barely exist. Their hardy constitution, thick mellow hide, and shaggy coat, peculiarly adapt them for a cold humid climate and coarse pasturage. Fewer of these cattle are now reared in the Highlands than formerly, owing to the lessened number of cottars and small tenants, the extension of sheep husbandry, and latterly from the excessive multiplication of deer forests. Large herds of cows are, however, kept on such portions of farms as are unsuited for sheep walks. The milk of these cows is very rich, but as they yield it in small quantity, and go soon dry, they are unsuited for the dairy, and are kept almost solely for the purpose of suckling each her own calf. The calves are generally housed during their first winter, but after that they shift for themselves out of doors all the year round. Vast droves of these cattle are annually transferred to the lowlands, where they are in request for their serviceableness in consuming profitably the produce of coarse pastures and the leavings of daintier stock. Those of a dun or tawny colour are often selected for grazing in the parks of the aristocracy, where they look quite as picturesque as the deer with which they are associated. Indeed, they strikingly resemble the so-called wild cattle that are carefully preserved in the parks of several of our nobility, and like them are probably the descendants of the cattle of the ancient Britons. This view is confirmed by the strong family likeness borne to them by the Welsh cattle, which is quite what might be expected from the many features, physical and historical, which the two provinces have in common. Although the cattle of Wales, as a whole, are obviously of common origin, they are yet ranged into several groups, which owe their distinctive features either to peculiarities of soil and climate or to intermixture with other breeds. The Pembrokes may be taken as the type of the mountain groups. These are hardy cattle, which thrive on scanty pasturage and in a humid climate. They excel the West Highlanders in this respect, that they make good dairy cattle, the cows being peculiarly adapted for cottagers purposes. When fattened they yield beef of excellent quality. Their prevailing and most esteemed colour is black, with deep orange on the naked parts. The Anglesea cattle are larger and coarser than the Pembrokes, and those of Merioneth and the higher districts are smaller, and inferior to them in every respect. The county of G^amorgraT^possesses a peculiar breed, bearing its name, which has long been in estimation for combined grazing and dairy purposes. It has latterly been so much encroached upon by Herefords and short horns that there seems some likelihood of its becoming extinct which will be cause for regret, unless pains are taken to occupy its place with cattle not inferior to it in dairy qualities. We con clude this rapid review of our native breeds by noticing the most singular of them all, viz., The Shetland cattle, which are the most diminutive in the world. The carcase of a Shetland cow, when fully fattened, scarcely exceeds in weight that of a long-woolled wether. These little creatures are, however, excellent milkers in proportion to their size ; they are very hardy, are contented with the scantiest pasturage, come early to maturity, are easily fattened, and their beef surpasses that of all other breeds for tenderness and delicacy of flavour. The diminutive cows of this breed are not unfrequently coupled with short-horn bulls, and the progeny from such apparently preposterous unions not only possess admirable fattening qualities, but approximate in bulk to their sires. These curious and handsome little creatures, apparently of Scandinavian origin, are so peculiarly fitted to the circumstances of their bleak and stormy habitat, that the utmost pains ought to be taken to preserve the breed in purity, and to improve it by judicious treatment. Section 2. Farm Management of Cattle. We shall now endeavour to describe tlie farm management of this valuable class of animals, under the heads of breeding, rearing, fattening, and dairy management. The proceedings of those engaged in the breeding and rearing of cattle for the production of beef are, however, largely determined by the character of the soil and climate of particular districts and farms. The occupiers of all comparatively fertile soils carry forward to maturity such animals as they breed, and dispose of them directly to the butcher. Those who are less fortunately circumstanced in this respect advance their young cattle to such a stage as the capabilities of their farms admit of, and then transfer them to others, by whom the fattening process is conducted. It cannot be too strongly impressed upon those who engage in this business that it never can be profitable to breed inferior cattle ; or (however good their quality) to suffer their growth to be arrested by cold or hunger ; or to sell them in a lean state. In selecting a breeding stock of cattle, the qualities to be aimed at are a sound constitution and a symmetrical form, aptitude to fatten, quiet temper, and large milk-yielding power in the cows. As all these qualities are hereditary, cattle are valuable for breeding purposes not merely in pro portion as they are developed in the individuals, bvrt according to the measure in which they are known to have been possessed by their progenitors. A really good pedi gree adds therefore greatly to the value of breeding-stock. It is doubtless important to have both parents good; but in the case of ruminants, the predominating influence of the male in determining the qualities of the progeny is so well ascertained, that the selection of the bull is a matter of prime importance. We are able to state, from ample personal experience, that by using a bull that is at once good himself and of good descent, a level and valuable lot of calves can be obtained from very indifferent cows. It is indeed miserable economy to grudge the price of a good bull. Coarse, mis-shapen, unthrifty cattle cost just as much for rearing and fattening as those of the best quality, and yet may not be worth so much by 3 or 4 a-head when they come ultimately to market. The loss which is annually sustained from breeding inferior cattle is far greater than those concerned seem to be aware of. It is impossible to estimate this loss accurately, but from careful observation and inquiry we are confident that it amounts to not less than 50s. a-head on one-half of the fat cattle annually slaughtered in Great Britain. If this be so, it follows that without expending a farthing more than is done at present on food, housing, and attendance, the profit which would accrue from using only the best class of bulls would be equivalent to an advance of Is. per stone in the price of beef as regards half of the fat bullocks brought to market. This profit could, moreover, be secured by a very moderate outlay ; for if properly gone about, the best class of bulls might be employed without adding more than 3s. or 4s. a-head to the price of each calf reared. We may surely anticipate that such a palpable source of profit will not continue to be neglected by the breeders of cattle.
There are many instances in which landlords would find it
