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.)