The NORTH DEVONS are deemed to be of longer standing than any other of the distinct breeds of England, and they have been esteemed for their good qualities for several centuries. Mr. George Turner, a noted breeder of Devons, describes them as follows:--"Their color is generally a bright red, but varying a little either darker or more yellow; they have seldom any white except about the udder of the cow or belly of the bull, and this is but little seen. They have long yellowish horns, beautifully and gracefully curved, noses or muzzles white, with expanded nostrils, eyes full and prominent, but calm, ears of moderate size and yellowish inside, necks rather long, with but little dewlap, and the head well set on, shoulders oblique with small points or marrow bones, legs small and straight and feet in proportion. The chest is of moderate width, and the ribs round and well expanded, except in some instances, where too great attention has been paid to the hind quarters at the expense of the fore, and which has caused a falling off, or flatness, behind the shoulders. The loins are first rate, wide, long and full of flesh, hips round and of moderate width; rumps level and well filled at the bed; tail full near the rump and tapering much at the top. The thighs of the cows are occasionally light, but the bull and ox are full of muscle, with a deep and rich flank. On the whole there is scarcely any breed of cattle so rich and mellow in its touch, so silky and fine in its hair, and altogether so handsome in its appearance, as the North Devon, added to which they have a greater proportion of weight in the most valuable joints and less in the coarse, than any other breed, and also consume less food in its production. As milkers they are about the same as most other breeds;--the general average of a dairy of cows being about one pound of butter per day from each cow during the summer months, although in some instances the very best bred cows give a great deal more. As working oxen they greatly surpass any other breed. They are perfectly docile and excellent walkers, are generally worked until five or six years old, and then fattened at less expense than most other oxen." The author of the report on the live stock shown at the exhibition of the Royal Agricultural Society at Warwick in 1859 (Mr. Robert Smith) says: