The Hereford

Categories: History and Breeds

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;

a d 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.



It is generally conceded that the qualities in which Herefords stand

pre-eminent among the middle-sized breeds are in the production of oxen

and their superiority of flesh. On these points there is little chance

of their being excelled. It should, however, be borne in mind that the

best oxen are not produced from the largest cows; nor is a superior

quality of flesh, such as is considered very soft to the touch, with

thin skin. It is the union of these two qualities which often

characterizes the short horns; but Hereford breeders--as a recent writer

remarks--should endeavor to maintain a higher standard of

excellence--that for which the best of the breed have always been

esteemed--a moderately thick, mellow hide, with a well apportioned

combination of softness with elasticity. A sufficiency of hair is also

desirable, and if accompanied with a disposition to curl moderately, it

is more in esteem; but that which has a harsh and wiry feel is

objectionable.



In point of symmetry and beauty of form, the well bred Herefords may be

classed with the improved short horns, though they arrive somewhat more

slowly at maturity, and never attain such weight. Like the improved

short horns, they are chiefly bred for beef, and their beef is of the

best quality in the English markets, commanding the highest price of

any, except perhaps, the West Highlanders. The short horn produces more

beef at the same age than the Hereford, but consumes more food in

proportion.



The Herefords are far less generally spread over England than the

improved short horns. They have seldom been bred for milk, as some

families of the latter have; and it is not very unusual to find

pure-bred cows incapable of supplying milk sufficient to nourish their

calves. They have been imported to this country to some extent, and

several fine herds exist in different sections; the earliest

importations being those of Henry Clay, of Kentucky, in 1817.



The want of care and attention to the udder, soon after calving,

especially if the cow be on luxuriant grass, often injures her milking

properties exceedingly. The practice in the county of Hereford has

generally been to let the calves suckle from four to six months, and

bull calves often run eight months with the cow. But their dairy

qualities are perhaps as good as those of any cattle whose fattening

properties have been so carefully developed; and, though it is probable

that they could be bred for milk with proper care and attention, yet, as

this change would be at the expense of other qualities equally valuable,

it would evidently be wiser to resort to other stock for the dairy.