Is among the oldest distinctly cultivated breeds in this country, as it undoubtedly is of England, and probably it is the most universal favorite. This popularity is well deserved, and it is based upon several substantial considerations. They are beautifully formed, possessing excessive fineness and symmetry of frame, yet with sufficient bone and muscle to render them perfectly hardy; and they are among the most vigorous and active of working cattle. They have great uniformity of appearance in every feature, size, shape, horns, and color. The cows and bulls appear small, but the ox is much larger; and both he and the dam, on cutting up, are found to weigh much beyond the estimates which an eye accustomed only to ordinary breeds, would have assigned to them. The flesh is finely marbled or interspersed with alternate fat and lean, and is of superior quality and flavor. The cows invariably yield milk of great richness, and when appropriately bred, none surpass them for the quantity of butter and cheese it yields. Mr. Bloomfield, the manager of the late Lord Leicester's estate at Holkham, has, by careful attention, somewhat increased the size, without impairing the beauty of their form, and so successful has he been in developing their milking properties, that his average product of butter from each cow, is 4 lbs. per week for the whole year. He has challenged England to milk an equal number of cows of any breed, against 40 pure Devons, to be selected out of his own herd, without as yet having found a competitor. Although this is not a test of their merits, and by no means decides their superiority, yet it shows the great confidence reposed in them by their owner. The Devon ox, under six years old, has come up to a nett dead weight of 1,593 lbs.; and at three years and seven months, to 1,316 lbs., with 160 lbs. of rough tallow.