Live Stock Breeders' Association. 221 



way Cattle Society was organized. In 1853 was made the first 

 importation to America and in 1872 registration was begun, and 

 a few years later the American Galloway Breeders' Association was 

 organized. 



Since the first importation to America many improvements 

 have been made upon the type of the Galloway, but many of his 

 characteristics remain unchanged. Nothing is known of the origin 

 of this breed of cattle, but from time immemorial they have been 

 hornless. The unvarying test of the purity of a Galloway is, there 

 must not be the slightest trace of a horn or scur. 



In color, the Galloway is black, not a pure black, but with 

 a brownish tinge. The calves with their first coat of hair are 

 usually a dark mahogany brown. Many families have more or 

 less white on the underline, but above or below that any white may 

 not be, but is considered a sign of impurity, and debars the animal 

 from registration. Accustomed as the Galloway has been for cen- 

 turies to an outdoor life,' he now has a soft undercoat of thick, mossy 

 hair, with a long, wavy outside covering. Coarse, curly hair is very 

 objectionable. 



The hardiness of the Galloway is proverbial. If necessary, he 

 will face the wind and the snow, and travel miles for food or water. 

 They acclimatize readily and feed on a large variety of plants. In 

 Scotland herds are maintained where no other breed can exist. 

 Quite recently Prof. C. C. Georgeson, who has charge of govern- 

 ment experiments in Alaska, shipped a car load of breeding cattle 

 to that cold climate, and recent advices from there inform us that 

 they are doing even better than Prof. Georgeson had expected. 

 He says there is no other breed of cattle that will stand the Alaska 

 climate. On the other hand, there have been several shipments to 

 the Republic of Mexico, and they are doing equally well there. 



As a beef producing breed, the Galloways have a reputation 

 that is excelled by no other. They topped the market centuries 

 ago, and are topping it today. Joseph Hill, the English butcher, 

 says : "As a beef producing breed, there are no other cattle equal 

 to the Galloway. The quality is superior to any I ever killed." 

 John Cross, another English butcher, says : "It is my opinion that 

 Galloway cattle are the best butcher's beast, both as regards quality 

 of beef and proportion of offal. They are without doubt what is 

 wanted at present — beef, not bone and fat." From the fact that 



the meat is evenly marbled and laid on the best cuts arises its 

 superiority. The statement is sometimes made that the Galloway 

 is not an early maturing animal. The nature of the country, the 



