Cattle and Their Diseases: Embracing Their History and Breeds, Crossing and Breeding, and Feeding and Management; with the Diseases to Which They Are Subject, and the Remedies Best Adapted to Their CureJennings, Robert
Science
Cattle and Their Diseases: Embracing Their History and Breeds, Crossing and Breeding, and Feeding and Management; with the Diseases to Which They Are Subject, and the Remedies Best Adapted to Their Cure
Jennings, Robert
Cattle -- Diseases
These cattle derive their name from a county in the western part of
England. Their general characteristics are a white face, sometimes
mottled; white throat, the white generally extending back on the neck,
and sometimes, though rarely, still further along on the back. The color
of the rest of the body is red, generally dark, but sometimes light.
Eighty years ago the best Hereford cattle were mottled or roan all over;
and some of the best herds, down to a comparatively recent period, were
either all mottled, or had the mottled or speckled face.
The expression of the face is mild and lively; the forehead open, broad,
and large; the eyes bright and full of vivacity; the horns glossy,
slender and spreading; the head small, though larger than, and not quite
so clear as, that of the Devons; the lower jaw fine; neck long and
slender; chest deep; breast-bone large, prominent, and very muscular;
the shoulder-blade light; shoulder full and soft; brisket and loins
large; hips well developed, and on a level with the chine; hind quarters
long and well filled in; buttocks on a level with the back, neither
falling off nor raised above the hind quarters; tail slender, well set
on; hair fine and soft; body round and full; carcass deep and well
formed, or cylindrical; bone small; thigh short and well made; legs
short and straight, and slender below the knee; as handlers very
excellent, especially mellow to the touch on the back, the shoulder, and
along the sides, the skin being soft, flexible, of medium thickness,
rolling on the neck and the hips; hair bright; face almost bare, which
is characteristic of pure Herefords.
They belong to the middle horned division of the cattle of Great
Britain, to which they are indigenous, and have been improved within the
last century by careful selections.
Hereford oxen are excellent animals, less active but stronger than the
Devons, and very free and docile. The demand for Herefords for beef
prevents their being much used for work in their native county, and the
farmers there generally use horses instead of oxen.
Public-domain text, read in full here on John Shaqi.
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