CATTLE. 35 



are associated, resembling, as they do, the so-called wild cattle that are carefully preserved 

 in the parks of the nobility, and like them are probably the descendants of the cattle of the 

 ancient Britons.&quot; 



Description. The true Kyloe or &quot;West Highland cattle are described as follows, by 

 an extensive breeder of them, Mr. Malcolm McNeill, of the Isle of Irlay, one of the 

 Southern Hebrides : 



The Highland bull should be black, the head not large, the ears thin, the muzzle fine, 

 and rather turned up. He should be broad in the face, the eyes prominent, and the coun 

 tenance calm and placid. The* horns should taper finely to a point; and, neither drooping 

 too much, nor rising too high, should be of a waxy color, and widely set on at the root. 

 The neck should be fine, particularly where it joins the head, and rising with a gentle curve 

 from the shoulder. The breast (brisket) wide, and projecting well before the legs. The 

 shoulder broad at the top, and the chine so full as to leave little hollow behind them (that 

 is, the crops axe full). The girth behind the shoulder deep; the back straight, wide, and flat; 

 the ribs broad, the space between them and the hips small; the belly not sinking low in the 

 middle; yet, in the whole, not forming the round and barrel-like carcass which some have 

 described. The thigh tapering to the hock-joint; the bones larger in proportion to the size 

 than in the breeds of the southern districts. The tail set on a level with the back. The 

 legs short and straight. The whole carcass covered with a thick, long coat of hair, and 

 plenty of hair also about the face and horns, and the hair not curly.&quot; 



These cattle are principally valuable for the production of a fine quality of beef. In 

 fact their beef is regarded in the English market as superior to all others, being tender, juicy, 

 nicely marbled, and of delicate flavor. They are small animals, but fatten readily. The 

 weight of a carcass of the bullock will range from 600 to 800 pounds. 



These animals are not found in this country, but we do not doubt that they would prove 

 profitable in certain sections, such as mountain districts, where the pasturage is scanty and 

 coarse, and where the more delicate ana heavier breeds could scarcely be maintained. 



Dairy Breeds. Although nearly all breeds of cattle are used to a certain extent in 

 the dairy, there are some that are much better adapted to the purpose than others, and are 

 bred with special reference to it. The breeds that are the most highly prized for quantity and 

 richness of milk production are generally characterized by less flesh and fat, and are also of 

 smaller size than those commonly designated graziers cattle, or the beef breeds; although 

 there are some exceptions, such as the Highland cattle, for instance, that are of small size, 

 and are especially noted for their fine quality of beef. It is in fact generally known, that 

 the cow, in its natural or wild state, yields only a sufficient quantity of milk to sustain 

 her offspring for a few weeks, and until it can derive sustenance from other food. She 

 therefore, under such conditions, produces milk but a small portion of the year, and it is 

 only by judicious treatment for many generations that this tendency to revert to that con 

 dition has been in a measure obviated. 



By care and selection in breeding, as well as in management with reference to the 

 development of special characteristics, some breeds have the dairy qualities more fully 

 developed than others, and these have been transmitted from one generation to another. 

 Different breeds, as \Vell as individuals of the same breeds, will also be found to differ more 

 or less from each other, with regard to the quality and quantity of milk produced. Dairy 

 stock should therefore be selected with reference to the special purpose to which the milk 

 produced is to be appropriated, whether it be for milk, for use as such, or for the manu 

 facture of butter or cheese. 



It will be found generally that the large milkers and larger dairy breeds are the most 

 desirable for the cheese dairy or factory, while the smaller milkers, and smaller breeds, 

 yielding a richer milk, will prove most profitable for the butter dairy and creamery. 



