Cattle

Cattle (Norman Fr. catel, from Late Lat. capitate, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as “chattel” or “chattle”), a general term for the cows and oxen of agricultural use. For the zoological account, see Bovidae, and the subordinate articles there referred to; for details concerning dairy-farming, see Dairy.

Oxen appear to have been among the earliest of domesticated animals, as they undoubtedly were among the most important agents in the growth of early civilization. They are mentioned in the oldest written records of the Hebrew and Hindu peoples, and are figured on Egyptian monuments raised over 3000 years b.c.; while remains of domesticated specimens have been found in Swiss lake-dwellings along with the stone implements and other relics of Neolithic man. In infant communities a man’s wealth was measured by the number and size of his herds—Abraham, it is said, was rich in cattle—and oxen for a long period formed, as they still do among many savage or semi-savage tribes, the favourite medium of exchange between individuals and communities. After the introduction of a metal coinage into ancient Greece, this method of exchange was commemorated by stamping the image of an ox on the new money; while the connexion between cattle and coin as symbols of wealth has left its mark on the languages of Europe, as is seen in the Latin word pecunia and the English “pecuniary,” derived from pecus, cattle. The value attached to cattle in ancient times is further shown by the Bull figuring among the signs of the zodiac; in its worship by the ancient Egyptians under the title of Apis; in the veneration which has always been paid to it by the Hindus, according to whose sacred legends it was the first animal created by the three divinities directed by the supreme Deity to furnish the earth with animated beings; and in the important part it played in Greek and Roman mythology. The Hindus were not allowed to shed the blood of the ox, and the Egyptians could only do so in sacrificing to their gods. Both Hindus and Jews were forbidden to muzzle it when treading out the corn; to destroy it wantonly was a crime among the Romans, punishable with exile.

Breeds.—There exist in Britain four interesting remnants of what were at one time numerous enclosed herds of ancient forest cattle,1 with black or red points, in parks at Chillingham, Cadzow, Vaynol (near Bangor, North Wales) and Chartley. A few of the last have been removed to Woburn. Other representatives of old stock are a resuscitated white Welsh breed with black points, derived from white specimens born of black Welsh cows; several herds of a white polled breed with black points; a herd of the ancient Polled Suffolk Dun, an excellent milking breed; a White Belted Galloway and a White Belted Welsh breed; the old Gloucester breed at Badminton, with a white rump, tail and underline, related to the now extinct Glamorgan breed; the Shetland breed; and a few herds of Dutch cattle preserved for their superior milking powers.

The prominent breeds of cattle in the British Isles2 comprise the Shorthorn, Lincolnshire Red Shorthorn, Hereford, Devon, South Devon, Sussex, Welsh, Longhorn, Red Polled, Aberdeen-Angus, Galloway, West Highland, Ayrshire, Jersey, Guernsey, Kerry and Dexter.

The Shorthorn, Lincolnshire Red Shorthorn, Hereford, Devon, South Devon, Sussex, Longhorn and Red Polled breeds are native to England; the Aberdeen-Angus, Galloway, Highland and Ayrshire breeds to Scotland; and the Kerry and Dexter breeds to Ireland. The Jersey and Guernsey breeds—often spoken of as Channel Islands cattle—belong to the respective islands whose names they bear, and great care is taken to keep them isolated from each other. The term Alderney is obsolete, the cattle of Alderney being mainly a type of the Guernsey breed.

Among breeds well known in the United States2 and not mentioned above, the more important are the Holsteins, large black and white cattle highly valued for their abundant milk production, and the Dutch Belted breed, black with a broad white band round the body, also good milkers.

The Shorthorn3 is the most widely distributed of all the breeds of cattle both at home and abroad. No census of breeds has ever been taken in the United Kingdom, but such an enumeration would show the Shorthorn far to exceed in numbers any other breed, whilst the great majority of cross-bred cattle contain Shorthorn blood. During the last quarter of the 18th century the brothers Charles Colling (1751-1836) and Robert Colling (1749-1820), by careful selection and breeding, improved the cattle of the Teeswater district in the county of Durham. If the Shorthorn did not originate thus, it is indisputable that the efforts of the Collings4 had a profound influence upon the fortunes of the breed. It is still termed the Durham breed in most parts of the world except the land of its birth, and the geographical name is far preferable, for the term “shorthorn” is applicable to a number of other breeds. Other skilled breeders turned their attention to the Shorthorns and established famous strains, the descendants of which can still be traced. By Thomas Booth, of Killerby and Warlaby in Yorkshire (1777), the “Booth” strains of Shorthorns were originated; by Thomas Bates, of Kirklevington in Yorkshire, the “Bates” families5 (1800).

The Shorthorn is sometimes spoken of as the ubiquitous breed, its striking characteristic being the ease with which it adapts itself to varying conditions of soil, climate and management. It is also called the “red, white and roan.” The roan colour is very popular, and dark red has its supporters, as in the case of the Lincolnshire Red Shorthorns; white is not in favour, especially abroad. The Shorthorn breed is more noted for its beef-making than for its milk-yielding properties, although the non-pedigree milking Shorthorn of the north of England is an excellent cow with dual-purpose qualifications of the first order. An effort is being made to restore milking qualities to certain strains of pedigree blood.

The culmination of what may be termed the Booth and Bates period was in the year 1875, when the sales took place of Lord Dunmore’s and William Torr’s herds, which realized extraordinary prices. In that black year of farming, 1879, prices were declining, and they continued to do so till within the last few years of the close of the 19th century, when there set in a gradual revival, stimulated largely by the commercial prosperity of the country. The result of extremely high prices when line-bred animals were in fashion was a tendency to breed from all kinds of animals that were of the same tribe, without selection. A deterioration set in, which was aggravated by the overlooking of the milking properties. Shorthorn breeders came to see that change of blood was necessary. Meanwhile, for many years breeders in Aberdeenshire had been holding annual sales of young bulls and heifers from their herds. The late Amos Cruickshank began his annual sales in the ’forties, and the late W.T. Talbot-Crosbie had annual sales from his Shorthorn herd in the south-west of Ireland for a number of years. Many Aberdeen farmers emigrated to Canada, and bought Shorthorn calves in their native county to take with them. The Cruickshanks held their bull sales at that time, and many of their animals were bought by the small breeders in Canada. This continued until 1875, when the Cruickshanks had so much private demand that they discontinued their public sales. Subsequently, when Cruickshank sold his herd privately to James Nelson & Sons for exportation, the animals could not all be shipped, and W. Duthie, of Collynie, Aberdeenshire, bought some of the older cows, whilst J. Deane Willis, of Bapton Monar, Wilts, bought the yearling heifers. Duthie thereupon resumed the sales that the Cruickshanks had relinquished, his averages being £30 in 1892, about £50 in 1893-1894, and £80 in 1895. These prices advanced through English breeders requiring a little change of blood, and also through the increasing tendency to exhibit animals of great substance, or rather to feed animals for show. The success of this movement strengthened the demand, whilst an inquiry for his line of blood arose in the United States and Canada. A faithful contemporary history of the Shorthorn breed is to be found in Thornton’s Circular, published quarterly since 1868; see also J. Sinclair, History of Shorthorn Cattle (1907); R. Bruce, Fifty Years among Shorthorns (1907); A.H. Sanders, Shorthorn Cattle (Chicago, 1901).

The Lincolnshire Red Shorthorns are the best dual-purpose cattle—for milk and meat—that possess a pedigree record, in the United Kingdom, and their uniform cherry red colour has brought them into high favour in tropical countries for crossing with the native breeds.

The Hereford breed is maintained chiefly in Herefordshire and the adjoining counties. Whilst a full red is the general colour of the body, the Herefords are distinguished by their white face, white chest and abdomen, and white mane. The legs up to the knee or hock are also often white. As a protection against the sun in a hot climate dark spots on the eyelids or round the orbits are valuable. The horns are moderately long. Herefords, though they rear their own calves, have acquired but little fame as dairy cattle. They are very hardy, and produce beef of excellent quality. Being docile, they fatten easily and readily, and as graziers’ beasts they are in high favour.

When the Bates’ Shorthorn bubble burst in America about 1877, the Hereford gradually replaced the Shorthorn of the western ranches, and it is now the most numerous ranch animal in the United States and Canada. The bulls beat the bulls of all other breeds in “rustling” capacity.

In America the ranch-bred Herefords have got too small in the bone in recent years, and Shorthorns, chiefly of the Scottish type, are being introduced to increase their size by crossing. In the “feed lot” a well-bred Hereford steer feeds more quickly than either a Shorthorn or an Aberdeen-Angus.

In Queensland, Hereford cattle bred from the “Lord Wilton” strain by Robert Christison of Lammermoor have for years been triumphant as beef-producers in competition with the Shorthorn. When these are quartered in the ordinary butchers’ fashion, the hind-quarters outweigh the fore-quarters, which is a reversal of the prevailing rule.

North Devons.—The “Rubies of the West,” as they are termed from their hue, are reared chiefly in Devon and Somerset. The colour is a whole red, its depth or richness varying with the individual, and in summer becoming mottled with darker spots. The Devons stand somewhat low; they are neat and compact, and possess admirable symmetry. Although a smaller breed than the Shorthorn or the Hereford, they weigh better than either. The horns of the female are somewhat slender, and often curve neatly upwards. Being fine-limbed, active animals, they are well adapted for grazing the poor pastures of their native hills, and they turn their food to the best account, yielding excellent beef. They have not yet attained much celebrity as milch kine, for, though their milk is of first-class quality, with a few notable exceptions, its quantity is small. Latterly, however, the milking qualities have received more attention from breeders, whose object is to qualify the Devon as a dual-purpose breed.

The South Devon or South Hams cattle are almost restricted to that southern part of the county of Devon known as the Hams, whence they are also called “Hammers.” With a somewhat ungainly head, lemon-yellow hair, yellow skin, and large but hardly handsome udder, the South Devon breed more resembles the Guernsey, with which it is supposed to be connected, than the trim-built cattle of the hills of North Devon. The cows are large, heavy milkers, and produce excellent butter. They are rarely seen outside their locality except when they appear in the showyards.

The Sussex breed resembles the North Devon in many respects, but it is bigger, less refined in appearance, less graceful in outline, and of a deeper brown-chestnut colour than the “dainty Devon,” as the latter may well be called when compared with them. As a hardy race, capable of thriving on poor rough pastures, the Sussex are highly valued in their native districts, where they were rapidly improved before the end of the 19th century. They are essentially a beef-producing breed, the cows having little reputation as milkers. By stall-feeding they can be ripened for the butcher at an early age. Sussex cattle are said to “die well,” that is, to yield a large proportion of meat in the best parts of the carcase.

In the Welsh breed of cattle black is the prevailing colour, and the horns are fairly long. They do not mature very rapidly, but some of them grow eventually into great ponderous beasts, and their beef is of prime quality. The cows often possess considerable reputation as milkers. As graziers’ beasts Welsh cattle are well known in the midland counties of England, where, under the name of “Welsh runts,” large herds of bullocks are fattened on the pastures or “topped up” in the yards in winter.

All the remaining strains of Welsh cattle were recognized as one breed in 1904, when the Welsh Black Cattle Society united into one register the Herd Books of North and South Wales.

The Longhorn or “Dishley” breed of cattle is one of the most interesting historically. It was with Longhorns that Robert Bakewell, of Dishley, Leicestershire (1726-1795), showed his remarkable skill as an improver of cattle in the middle of the 18th century.6 At one period Longhorns spread widely over England and Ireland, but, as the Shorthorns extended their domain, the Longhorns made way for them. They are big, rather clumsy animals, with long drooping horns, which are very objectionable in these days of cattle transport by rail and sea. They are slow in coming to maturity, but are very hardy. The bullocks feed up to heavy weights, and the cows are fair milkers. No lover of cattle can view these quaint creatures without a feeling of satisfaction that the efforts made to resuscitate a breed which has many useful qualities to commend it have been successful, and that the extinction which threatened it in the ’eighties of last century is no longer imminent. In 1907 there were twenty-two Longhorn herds containing about four hundred registered cattle located mainly in the English midlands and Man.

The Red Poll breed, though old, has only come into prominence within recent years. They were known as the East Anglian Polls, and later as the Norfolk and Suffolk Polled cattle, being confined chiefly to these two counties. They are symmetrically built, of medium size, and of uniformly red colour. They have a tuft of hair on the poll. As dairy cattle, they are noted for the length of the period during which they continue in milk. Not less are they valued as beef-producers, and, as they are hardy and docile, they fatten readily and mature fairly early. Hence, like the Lincolnshire Red Shorthorn, they may claim to be a dual-purpose breed. As beef cattle they are always seen to advantage at the Norwich Christmas cattle show, held annually in November.

The Aberdeen-Angus, a polled, black breed, the cows of which are often termed “Doddies,” belongs to Aberdeenshire and adjacent parts of Scotland, but many herds are maintained in England and some in Ireland. The steers and heifers fed for the butcher attain great weight, make first-class show beasts, and yield beef of excellent quality. The cross between the Shorthorn and the Aberdeen-Angus is a favourite in the meat markets and at fat-stock competitions.

The Galloways are named from the district, Kirkcudbright and Wigtonshire, in the south-west of Scotland, to which they are native. Like the Aberdeen-Angus cattle, they are hornless, and normally of a black colour. But, with a thicker hide and shaggy hair, suited to a wet climate, they have a coarser appearance than the Aberdeen-Angus, the product of a less humid region, though it approaches the latter in size. Galloways yield superior beef, but mature less rapidly than the Aberdeen-Angus. They make admirable beasts for the grazier, and the cross between the Galloway and the white Shorthorn bull, known as a “Blue Grey,” is much sought after by the grazier and the butcher.

Plate I.

BREEDS OF ENGLISH CATTLE.

SHORTHORN BULL.

DEVON BULL.

HEREFORD BULL.

SOUTH DEVON BULL.

Plate II.

BREEDS OF ENGLISH AND WELSH CATTLE.
(From photographs by F. Babbage.)

LONGHORN BULL.

RED POLLED BULL.

WELSH BULL.

SUSSEX BULL.

Plate III.

BREEDS OF SCOTCH CATTLE.

ABERDEEN-ANGUS BULL.

GALLOWAY BULL.

AYRSHIRE COW.

HIGHLAND BULL.

Plate IV.

BREEDS OF IRISH AND CHANNEL ISLANDS CATTLE.
(From photographs by F. Babbage.)
The comparative sizes of the animals are indicated by the scale of reproduction of the photographs.

DEXTER BULL.

KERRY COW.

GUERNSEY COW.

JERSEY COW.

The West Highland or Kyloe breed are perhaps the most hardy and picturesque of British cattle. Their home is amidst the wild romantic scenery of the Highlands and the Western Isles of Scotland, though Highland bullocks with long, spreading curved horns may be seen in English parks. They have not made much progress towards early maturity, but their slowly ripened beef is of the choicest quality. The colour of their thick shaggy hair varies from white and light dun to tawny yellow of many shades, and black.

The Ayrshires are the dairy breed of Scotland, where they have considerably overstepped the limits of the humid western county whence they take their name. They are usually of a white and brown colour, the patches being well defined. The neat, shapely, upstanding horns are characteristic. The Ayrshires are under medium size and move gracefully, and the females display the wedge-shape typical of dairy cows. They are a hardy breed, and, even from poor pastures, give good yields of milk, especially useful for cheese-making purposes. The milking powers of the breed are being improved under a system of milk-testing and records supported by the Highland and Agricultural Society.

The Jerseys are graceful, deer-like cattle, whose home is in the island of Jersey, where, by means of stringent regulations against the importation of cattle, the breed has been kept pure for many generations. As its milk is especially rich in fat (so rich that it requires to be diluted with a little water before it can be safely fed to calves), the Jersey has attained a wide reputation as a butter-producing breed. It is a great favourite in England, where many pure-bred herds exist. The colours most preferred are “whole” fawns of many shades. The light silver-grey, which was in high repute in England in the early ’seventies of the 19th century, is out of favour. Browns and brindles are rarely seen. The grey zone surrounding the black muzzle gives the appearance designated “mealy-mouthed.” The horns are short, and generally artificially curved inwards; the bones are fine. The best milch cows have a yellowish circle round the eye, and the skin at the extremity of the tail is of a deep yellow, almost orange colour. The cows are gentle and docile when reared in close contact with human beings, but the bulls, despite their small size, are often fierce.

Guernsey cattle are native to the islands of Guernsey, Alderney, Sark and Herm. They are kept pure by importation restrictions. Herds of pure-bred Guernseys also exist in the Isle of Wight and in various counties of England and Scotland. They have not the refined and elegant appearance of the Jerseys, which, however, they exceed in size. They are usually of a rich yellowish-brown colour, patched with white, in some cases their colour almost meriting the appellation of “orange and lemon.” The yellow colour inside the ears is a point always looked for by judges. The cows, large-bellied and narrow in front, are truly wedge-shaped, the greatly developed udder adding to the expanse of the hinder part of the body. They yield an abundance of milk, rich in fat, and are excellent butter-producers. The horns are yellow at the base, curved, and not coarse. The nose is flesh-coloured and free from black markings.

The Canadian breed, black with a narrow brown stripe down the back and a light ring round the muzzle, are descended from old Brittany cattle imported into Canada by French settlers three hundred years ago, and are in consequence related to the Channel Islands cattle. They are remarkably hardy and good milkers, and it is claimed they produce butter fat at 2 c. a ℔ less cost than any other breed.

The Kerry is a breed of small black cattle belonging to the south-west of Ireland, whence they have spread into many parts, not only of their native land, but of England as well. Although they are able to subsist on the roughest and scantiest of fare, and are exceedingly hardy, the cows are, nevertheless, excellent milkers, and have acquired celebrity as a dairy breed. The colour is black, but the cows sometimes have a little white on the udder. The horns are white, with black tips, and are turned upwards. The Kerry is active and graceful, long and lithe in body, and light-limbed. On the rich pastures of England it has increased considerably in size.

The Dexter breed is reputed to take its name from one Dexter, agent of Maude, Lord Hawarden, who is credited with having established it by selection and breeding from the best mountain types of the Kerry. Until recently it was called the Dexter-Kerry. It is smaller and more compact than the Kerry, shorter in the leg, and intoed before and behind. Whilst valuable as a beef-making animal, it is equally noted for its milk-producing capacity. Black is the usual colour, but red is also recognized, with, in either case, a little white. When of a red colour, the appearance of the animal has been aptly compared to that of a grand Shorthorn viewed through the wrong end of a telescope. The Kerry and the Dexter are readily distinguishable. The Kerry has a gay, light, deer-like head and horn, light limbs and thin skin. The Dexter has coarser limbs, a square body, flat back, thick shoulder, short neck, and head and horn set on low.

A herd of Dexter-Shorthorns was founded by Major Barton at Straffan, Ireland, in 1860, in which prominent characteristics of the two breeds have been permanently blended so that they breed true to type.

As milk-producers, and therefore as dairy cattle, certain strains of the Shorthorn (registered as well as non-pedigree), the Lincolnshire Red Shorthorn, South Devon, Longhorn, Red Polled, Ayrshire, Jersey, Guernsey, Kerry and Dexter breeds have acquired eminence. Such breeds as the Shorthorn, Lincolnshire Red Shorthorn, South Devon, Welsh, Red Polled and Dexter are claimed as useful beef-makers as well as milk-producers, and are classified as dual-purpose animals. The others belong to the beef-producers. As regards colour, red is characteristic of the Lincolnshire Shorthorn, the Hereford, Devon, Sussex and Red Polled. Black is the dominating colour of the Welsh, Aberdeen-Angus, Galloway, Kerry and Dexter. A yellowish hue is seen in the West Highland, Guernsey and South Devon breeds. Various shades of fawn colour are usual in Jersey cattle and also appear among Highlanders. The Herefords, though with red bodies, have white faces, manes, and dewlaps, whilst white prevails to a greater or less extent in the Shorthorn, Longhorn and Ayrshire breeds. The Shorthorn breed is exceedingly variable in colour; pure-bred specimens may be red, or white, or roan, or may be marked with two or more of these colours, the roan resulting from a blending of the white and red. Black is not seen in a pure-bred Shorthorn. The biggest and heaviest cattle come from the beef-making breeds, and are often cross-bred. Very large or heavy beasts, if pure-bred, usually belong to one or other of the Shorthorn, Hereford, Sussex, Welsh, West Highland, Aberdeen-Angus and Galloway breeds. The Devon, Red Polled and Guernsey are medium-sized cattle; the Ayrshires are smaller, although relatively the bullocks grow larger than bulls or cows. The Jerseys are small, graceful cattle, but the smaller type of Kerries, the Dexters and the Shetlanders furnish the smallest cattle of the British Isles.

Rearing and Feeding.7—A calf at birth scales from one-twelfth to one-fourteenth the weight of the dam. A sucking calf of one of the large breeds should gain 3 ℔ per day for the first month, 2.5 ℔ for the second, and 2 ℔ during the later calf period. Colostrum, or first-day milk after calving, contains more than five times the albuminoid compounds found in average cows’ milk. In the course of three or four days it gradually becomes normal in composition, although the peculiar flavour remains a few days longer. Nature has specially prepared it for the young calf with extremely nourishing and also laxative properties, and it is of practically no value for any other purpose. Normal cows’ milk has an albuminoid ratio slightly narrower than 1 : 4—colostrum 1 : .71. [The ratio is arrived at by adding to the percentage of milk-sugar, possessing about the food equivalent of starch, the fat multiplied by 2.268, and dividing by the total albuminoids—all digestible.]

There are three common methods of rearing calves, (1) The calf sucks its mother or foster-mother. This is the natural method and the best for the show-yard and for early fattening purposes; but it is the most expensive, and the calves, if not handled, grow up wild and dangerous. Store stock may be also raised by putting two calves to one cow and weaning at three months old; a second pair in turn yielding place to a single calf. (2) Full milk from the cow at about 90° F. is given alone until the latter part of the milk period; then the calf is trained to eat supplementary foods to preserve the calf-fat after weaning. A large calf at first receives daily three quarts of milk at three meals. The amount is increased to 2 gallons by the end of the fourth week, and to 2½ gallons at 3 months, when gradual weaning begins. Linseed cake meal is specially suitable for such calves. (3) The calf receives full milk from the mother for one to two weeks, or better, for three to four weeks; then it is slowly transferred to fortified separated milk or milk substitutes. Cod-liver oil, 2 oz. daily, is a good substitute for butter fat. In America cotton-seed oil, ½ oz. to the quart of milk, or an equivalent of oleomargarine heated to 110° F. and churned with separated milk, has produced a live-weight-increase of 2 ℔ daily. Linseed simmered to a jelly and added to separated milk gives good results. Moderate amounts are easily digested. Oatmeal or maize meal containing 10% of linseed meal does well, later, at less cost. Milk substitutes and calf meals require close attention in preparation, and would not fetch the prices they do if feeders possessed the technical knowledge necessary to select and mix common foods. Ground cake or linseed meal is, after a time, better given dry than cooked, being then better masticated and not so liable to produce indigestion.

Grass or fine hay in racks is provided when the calf can chew the cud. As cattle get older, live-weight-increase grows less. Smithfield weights8 show that a good bullock up to a year old will increase 2 ℔ daily, a two-year-old 1¾ ℔, and a three-year-old a little over 1½ ℔

Cattle feeding on a farm consume crude produce that is inconvenient to market, and make farmyard manure; but there is frequently no profit left. To secure the balance on the right side the inlaid price per live cwt. requires to be 5s. less than the sale price—say 32s. per cwt. for lean cattle, and 37s. per cwt. for the animal when sold fat and capable of producing 60% of dressed beef. The ordinary animal yields only about 57%. A well-bred fattening bullock begins with 2 ℔ of cake and meal per day, increasing to 8 ℔ at the end of five months (6 ℔ on an average), and receives ¾ cwt. of roots and 12 ℔ of straw; at an average cost of about 4s. 3d. per imperial stone or 50s. per cwt. of dressed carcase. Heifers feed faster than bullocks, and age tells on the rate at which an animal will mature: a three-year-old will develop into prime beef more quickly and easily than a two-year-old. It is difficult to produce “baby beef” at a profit, and it can only be done with picked animals of the best flesh-producing breeds, which cannot be bought at a price per cwt. below the finished sale price, for animals producing baby beef must from start to finish (under two years old) be at all times fit to go to the fat market. It is true that a very young animal can give a better account of food than an older one, but this advantage is counterbalanced by the tendency to grow rather than to fatten. (See also Agriculture.)

In cold and stormy districts cattle thrive best in covered courts, but in a mild climate they do equally well in open yards with shelter-sheds. The more air they get the less liable they are to tuberculosis—example Lincolnshire and the drier south-eastern counties. The ideal method of house-feeding cattle is singly in boxes 10 ft. square, where they are undisturbed, and where the best manure is made because it is not washed by rain.

On the finest British grazing lands two lots of cattle are fed in one season. The first is finished early in July, having, without artificial feeding, laid on eight to nine stones of beef. The second lot requires three or four pounds of undecorticated cotton cake each towards the end of September and in October when grass begins to fail.

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