232 AGRICULTURE FOR COMMON SCHOOLS 



The Galloway is not quite so large as the other three beef 

 breeds described. It is short-legged, rather long-bodied, 

 always polled, and black in color. No white or other color is 

 permitted in pure-bred animals. The hair of the coat is 

 longer and more curly than that of the other breeds, except 

 the West Highland. Quite often the skins are tanned and 

 made into robes and fur coats. The beef of this breed is ex- 

 cellent, being as good as, or better than, that of the Angus. Gal- 

 loway cows do not give much milk, although there is enough 

 to raise the calves. The breed is hardy and stands "se- 

 vere climates and scant pasturage very well. For this reason 

 the government is experimenting with Galloway cattle in 

 Alaska. They are also being raised in large numbers on the 

 western ranges. A few successful experiments have been 

 made in breeding together the buffalo and the Galloway. 

 The offspring is called a Catalo. 



White Shorthorn bulls are often bred to Galloway and 

 Angus cows. This breeding gives animals that are blue-gray 

 in color and are most excellent feeders for beef production. 

 They are commonly called "blue-grays." 



5. Other Beef Breeds. — The West Highland breed of cattle 

 comes from the western highlands of Scotland, where they 

 run almost wild winter and summer. They are the hardiest 

 of all breeds. They weigh from 900 to 1,000 pounds, are 

 short-legged, quite blocky, and have very long, wavy hair, 

 said sometimes to reach six inches in length. The color 

 varies, being black, dun, yellow, or brindled. They do not 

 give much milk and are useful only for their beef, which is 

 excellent in quality. There are few West Highland cattle in 

 the United States, but they might become useful in the 

 mountain regions of the North-west and Alaska. 



