THE GENESEE FARMER. 



301 



The Galloways are closely allied to the West 

 Highlands. They are larger and not quite so 

 hardy; are said to be more docile, with a greater 

 aptitude to fatten after they have come to maturity. 

 The quality of their meat is excellent, and the best 



HEADS OF SHORT-HORNS. 



parts are largely developed. They have no horns. 

 They have long, black shaggy hair, and their hides 

 would make an excellent substitute for buffalo 

 robes. These cattle, as well as the "West Highland, 



ence between them is that the Ayrshires are cele- 

 brated for the abundance of their milk — the 

 Alderneys for its quality. For those who require 

 rich milk, they have no superiors ; but for ordinary 



HEADS OF LONG-HORNS. 



dairy purposes they are inferior to the Ayrshires. 



In determining which of the various breeds to 



select, we need hardly say to our young friend that 



HEADS OF HEREFORDS. 



have been imported into Canada, and it is probable 

 that some of them will be at the Fair. 



The Ayrshire is the great dairy breed of Scot- 

 land. It has not much aptitude to fatten and the 

 beef is not of first-rate quality. A cross with a 



wuxRKa 



HEADS OF WEST HIGHLANDS. 



it is necessary to take into consideration the object 

 for which the animals are kept, and also the char- 

 acter of the soil and climate. On rich grazing 

 lands, in a mild climate, and where the object is 



HEADS OF NORTH-DEVONS. 



Slort-horn, however, makes a useful milking and 

 grazing animal. On medium soils, they are con- 

 sidered the best dairy breed in Great Britain. 



The Alderneyg, or Jerseys, are a small breed of 

 oattle, celebrated for the richness of their milk. 

 It is said that the Ayrshires are indebted to this 

 breed for their milking qualities. The chief differ- 



HEADS OF GALLOWAYS. 



beef and only beef, the Short-horns or Herefords 

 will, undoubtedly be the most profitable— and of 

 the two we should prefer the Short-horns, as they 

 come earlier to maturity, though it must be admit- 

 ted that their beef has not that "mottled" appear- 

 ance, caused by the intimate intermixture of fat 

 and lean which is one of the characteristics of the 



