As to what we term the South-country cattle, I have also given them a trial. My experience is that they are great beasts to grow; that they consume an immense deal of food, but that they are difficult to finish; and when finished they are very indifferent sellers in the London market. They generally carry a deal of offal along with them; but those who have patience, and keep them for many months, they may pay for keep. I have had a few German and Jutland cattle through my hands, but not in sufficient numbers to enable me to say anything about them worthy of your notice. After trying all the breeds of cattle I have specified, I have come to the conclusion that the Aberdeen and Angus polled, and the Aberdeen and North-country crosses, are the cattle best adapted, under ordinary circumstances, in the north of Scotland, for paying the feeder. Our cross-bred cattle, and especially the South-country cattle, are greater consumers of food than the pure Aberdeens. This is a part of the subject which has never got the consideration it deserves. When the cross and South-country cattle are two or three years old, and when the day lengthens out, they consume a fearful quantity of food. The age of cattle ought also to be taken into consideration. No doubt a young two-year-old will grow more than a three-year-old, and for a long keep may pay as well. But I have been always partial to aged cattle; and if you want a quick clearance, age is of great consequence. The great retail London butchers are not partial to "the two teeths," as they call them; and I have seen them on the great Christmas-day examining the mouths of cattle before they would buy them. They die badly as to internal fat, and are generally light on the fore-rib. I have always given a preference to aged cattle, as they get sooner fat, are deep on the fore-rib, and require less cake to finish them. Aged cattle, however, are now difficult to be had, and every year they will be scarcer with the present demand for beef. A perfect breeding or feeding animal should have a fine expression of countenance--I could point it out, but it is difficult to describe upon paper. It should be mild, serene, and expressive. The animal should be fine in the bone, with clean muzzle, a tail like a rat's, and not ewe-necked; short on the legs. He should have a small well-put-on head, prominent eye, a skin not too thick nor too thin; should be covered with fine silky hair--to the touch like a lady's glove; should have a good belly to hold his meat; should be straight-backed, well ribbed up, and well ribbed home; his hook-bones should not be too wide apart. A wide-hooked animal, especially a cow after calving, always has a vacancy between the hook-bone and the tail, and a want of the most valuable part of the carcass. I detest to see hooks too wide apart; they should correspond with the other proportions of the body. A level line should run from the hook to the tail. He should be well set in at