213 



duced, it would have contributed to exalt the superiority of his stock 

 beyond the power of local pejudices to remove." 



The Galloway breed derives its appellation from the county of the same 

 name, where, as well as in some parts of the lowlands of Scotland, these 

 cattle are chiefly reared. In general, they are black, or dark-brindled 

 brown. They are without horns, except occasionally a small, loose 

 excrescence resembling a horn. They are smaller than the Devons, yet 

 considerably larger than the north, or even the west Highlanders. "A 

 true Galloway bullock," says a Scotch breeder, " is straight and broad 

 in the back, and nearly level from the head to the rump ; closely com- 

 pacted between the shoulders and the ribs, and also between the ribs and 

 the loins ; broad at the loins, but not with hooked, or projecting promi- 

 nences. He is long in the quarters, but not broad in the turst ; deep in 

 the chest, short in the leg, and moderately fine in the bone ; clean in 

 the neck and chaps, but stout rather than thin. His head is of a mod- 

 erate size, with large, rough ears, and full, but not prominent eyes ; and 

 he is clothed in a loose and mellow, though rather thick skin, covered 

 "with long, soft and glossy hair." 



Bulls of the most approved kinds have been introduced from England,. 

 but without any apparent benefit to the native stock. Although a cross 

 between this and the short-horned breed is said by an eminent Scotch 

 grazier, "to produce an excellent animal, possessing in a great degree 

 the feeding qualities and best points of the short-horn, united with the 

 hardiness and docility of the Galloway cattle," yet, while the first cross 

 with the short-horn does produce a good beast, no good breeder would 

 choose to continue his stock from these crosses. It is generally acknow- 

 ledged that the surest method of improving the Galloway consists in 

 adhering to the pure breed. They are a hardy race, subsisting on the 

 coarsest pasture, and increasing rapidly when removed to more favora- 

 ble situations. They fatten kindly on the best parts ; their flesh is of the 

 finest quality ; and the joints being of a moderate size and more suitable 

 for consumption in private families than those of larger breeds, they 

 always command the highest price, with the West Highlanders, at the 

 Smithfield market. , 



Of this breed there is a variety termed Sufl'olk Dun, from their color 

 which is generally of a yellowish hue, and from the country in which 

 they are chiefly bred. They are also polled, but possess little of the 

 beauty of the original stock, and are chiefly remarkable for the abundance 



