ON THE WEST HIGHLAND BREED OF CATTLE. 157 



cake, while the hay used is bog or meadow, grown entirely on 

 our own meadows. The greater portion of the cattle are never 

 in a house winter or summer, while a few which chance to be 

 near the onsteads have the use of sheds if they choose to enter, 

 which they seldom do. We at one time tried the wintering of 

 cattle in houses, but found that they were for the first three 

 months so wild, and perspired so much, owing to their thick 

 coats, that we lost more than we gained by such treatment, 

 so that now we never think of keeping them in a house. We 

 have plenty of natural shelter in our grazings, and the cattle 

 are all so healthy and strong that they thrive much better 

 when in a state of freedom. We seldom or never lose a beast 

 except by a mishap, and out of about 200 we have had for the 

 last twelve months we have only lost two, and those by 

 accident. 



" We generally keep these cattle for one year only, selling in 

 September. The prices obtained range from L.17 to L.22 for 

 three-year old beasts, and from L.23 to L.29 and L.30 for four- 

 year old cattle ; 100 of the cattle purchased in last year at L.17, 

 brought this year an average of L.25, 17s. 6d., the respective 

 prices being L.29 each for 33, L.25, 15s. for 11, L.25 for 7, 

 L.24, 5s. for 22, L.23 for 25, and 2 were kept for showing, at 

 say, L.32. As we purchase privately, so we sell to butchers in 

 Edinburgh and the counuy surrounding the districts where the 

 cattle are grazed. 



" The cost of the year's keep ,of course varies very much 

 according to the quantity of hay and cake consumed, but it will 

 not be less than L.6 to L.7, so that taking into account interest 

 on capital invested, and expense of management, there will be 

 a very small margin left for profit, even in a year like this, when 

 beef is so very high. We could, however, probably make 

 more by purchasing coarser beasts, which would bring the 

 same price per stone when fat as the finer-bred cattle, but the 

 latter are more easily fed, and we like to see good animals, 

 caring less for great profits than what will please the eye." 



W/ien and where Cattle arc Sold, — The usual^practice is to sell 

 off all aged cows and surplus young stock at the end of the 

 year. The former go off at 6 to 10 years, and the latter at 

 about six quarters old. Higher prices might certainly be 

 obtained in the spring, but the majority of feeders have little 

 enough fodder to keep up the ordinary or stationary stock, 

 without entailing additional expense in providing for those 

 animals intended for sale. An exception is, however, made 

 with respect to choice heifers, which in some of the districts 

 are kept over until June, those from Argyll being usually con- 

 signed to Dumbarton for sale. In fact, the great markets for 

 Highland cattle are Dumbarton, Falkirk, Doune, and Portree, 



