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.