166 THE CATTLE OF GREAT BRITAIN. 



by any other breed. The skin is moderately thick, but soft and 

 pliable ; hair short, but thick and soft. In the cow the head is 

 finer and longer, the neck thinner and cleaner, shoulder top 

 sharper, the bone altogether finer, the skin not quite so thick, 

 the udder of fair size, and milk vessels large and well defined. 

 The Angus- Aberdeen is not so celebrated for volume of milk, 

 as for yielding a fair quality ; but it is as a meat producing 

 breed capable of early maturity that they are most remarkable. 

 It is claimed for them that they will give as good an account of 

 themselves for food consumed as any of the most cultivated 

 breeds, and that the quality of flesh and the proportion of 

 carcase to offal are superior to any other breed. The figures we 

 have given as to Luxury are, we believe, unique in this respect. 

 We think it will not be disputed that, according to actual bulk 

 Angus- Aberdeen cattle give greater weight than any other breed. 

 They are also valuable for crossing purposes. Some of the best 

 feeding animals ever produced have resulted from the first cross 

 between them and the Shorthorn, and, whichever way they are 

 bred, the prevailing colour is black or grey. The most usual 

 plan is to mate the polled cow with the Shorthorn bull, and this 

 is probably the safest plan ; but we have known good animals 

 from the reversed parentage. 



As regards management it is much the same as in other 

 improved breeds. Those who keep their breeding stock in the 

 most natural condition will assuredly get the best results, and 

 it is especially important that animals with such a natural 

 tendency to lay on flesh should not be too much forced in early 

 life. With steers destined for the shambles it is different, the 

 calf should be kept going on. Mr. Wm. Anderson, Wellhouse, 

 Alford, thus describes his system of preparing bullocks for the 

 London Christmas market : The calves get milk for at least six 

 months ; but after six weeks old, if fed by hand, the milk 

 should be mixed twice a day with a small allowance of porridge 

 made from bruised linseed or bruised oil cake, quantity to be 

 increased as the calf grows older and stronger ; a daily supply 

 of cut turnips and straw should also be given. For the first 

 fortnight after birth the calf gets a small quantity of milk four 

 times a day, after that it gets milk three times a day, on to 

 twelve weeks at least, and from thence till weaned twice a day. 



