68 THE STUDY OF BREEDS. 



V. Grazing qualities. 



(1) The grazing qualities of Galloways are of a high 

 order. 



(2) They are capable of "roughing it" on rugged pastures, 

 and of making fair gains on these, and 



(3) When put on rich pastures they finish quickly and 

 in fine form. 



VI. Feeding qualities. 



U) Galloways feed well, not only in the pure form, but 

 when crossed upon certain other breeds, as the Shorthorn and 

 West Highland. 



(2) The largest specimens are not usually equal in feed- 

 ing qualities to the short legged animals with small, fine bone. 



(3) They take on flesh smoothly, being almost entirely 

 free from patchiness. 



VII. Quality of meat. 



(1) Galloway beef has been noted for its fine quality in 

 the London markets for nearly two centuries, where, during 

 that time, it has commanded the highest market price. 



(2) The fat is put on more internally than externally, 

 and is finely intermixed with lean, the proportion of the latter 

 being unusually large. 



(3) The grain of the flesh is extremely delicate and it is 

 rich in flavor. 



VIII. Milking qualities. 



(1) Galloways cannot lay claim to any superiority as a 

 milking breed, since they have been bred mainly for the 

 block, but 



(2) Some individuals milk well and the milk of all is rich. 



IX. Value in crossing and grading. 



(1) For prepotency Galloways are almost unrivaled. 



(2) When a bull of this race is crossed upon any of the 

 various horned breeds, a large percentage of the produce will 

 be black, and from 95 to 100 per cent without horns. 



(3) A first cross from cows of various breeds has per- 

 plexed good judges to distinguish them from pure breds. 



X. Breeding qualities. 



(1) The breeding qualities of Galloways are excellent, 

 owing largely, doubtless, to freedom from confinement during 

 much of the year. 



(2) For a similar reason they breed to a good old age. 



