Dear Sir,

I feel honoured by your favour of the 2^nd. Instant.—¹

With regard to the White faces of the Hereford Cattle.—

No one can keep them off their natural soil long, they degenerate so quickly: they lose size and Dairying properties and in a few years the white faces become mottled and I have no doubt if kept long enough would become completely Red though on some soils they rather incline to go back to the Black Breeds.—²

Of course their Bullocks can be brought on to any of our rich Grazing Districts and fattened off: but my remarks apply to the effect upon them if an attempt were made to perpetuate the Breed.—

There is another excellent illustration of my theory:

Take Oxfordshire Down Sheep: foolishly recognized by the Royal Agricultural Society as a distinct Breed.—³

This Breed is the result of a Cross made about 35 years ago by friends of mine, by crossing Hampshire Down Ewes with Cotswold Rams, and never taking a cross from either side since. But remove any one of the best flocks of this mongrel (called pure) Breed to the proximity of the Oolites and in 3 or 4 years they again become long wools, with white faces; and on the other hand, remove them near to the Chalk formation they as soon become Downs.—⁴

Zones of altitude have also a great influence upon the South Down Breeds

The first Breeders on the South side of the Downs The Duke of Richmond, M^r. Rigden⁵ &c: their flocks degenerate and the size can only be maintained by crossing with flocks at colder higher altitudes Jonas Webbs, Lord Walsingham, Sir W. Throckmorton⁶ &c whose flocks get coarser; and they in their turn keep down the coarseness of their flocks by getting Rams from the former Breeders.

I could multiply these errors to any extent and point out the blundering system that prevails amongst our leading Agriculturists both in the Animal & Vegetable Kingdom.—

I am Dear Sir, | yours faithfully | Frederick King.