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their flesh 1s boasted in the west, asthe most delf. cate and fir est-pre ained of any in En glan id; a mat- ter of which 3 am unable to judge, but which, on enquiry, I find not generally. allowed, or ra- ther unattended to, by the butchers in the metro- polis. I have seen ma ve of them too leggy, too thin in the hind quarters, and crooked in the ¥

hocks.

The Sussex breed, red in colour also, is, per- haps, of west-country extraction, enlarged by midland, cross. The Hererorp, middle red, iS a still darger but kindred breed, af the highest form, and in the first rank of enrowed me eee the midland‘counties all produce large, long- horned stock. Lincolnshire short-horned, but large and coarse; some fine, improved cattle, in various parts, at gee

The excellence of the Scorrisa CATTLE, is uni-

versally known, for the fine grain and flavour of

the beef: the stock, in those respects, yielding, perhaps, to none: there are also the finest natural models of shapé, to be found amo yng the Scots, and they need no foreign cross, to arrive at perfection; the bleak and cold hills of Scotland, affording a delicacy of flesh and bone, equal to that which we find in the caftle of warm climates. Both srouans and Wales produce most useful, middle- sized, and small neat cattle, adapted to every pur- pose of milk, beef, and draft, which are annually riven in great numbers, and dispersed over the

‘whole island.

The change, which the late Mr. Bakewell, with so great pains, wrought in the natural form of the Lan-

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