THE GALLOWAY 



305 



by Nebraska University excepting the one credited to Ohio. "The 

 excellent value of the beef of the Galloway," writes David McCrae, 1 

 " arises from two causes: first, its marbled quality, the fat being 

 laid amongst the lean, giving it a well mixed, fine grain, highly 

 flavored ; second, the tendency to lay their flesh and fat equally on 

 the best parts." 



The crossbred Galloway has a distinct place in the meat market 

 of England, for the mating of white Shorthorn bulls on Galloway 



FIG. 127. Masterful 43643, champion Galloway steer at the 1918 International Live- 

 stock Exposition. Exhibited by Kansas Agricultural College. From photograph, 

 by courtesy of American Galloway Cattle Breeders' Association 



cows has produced a famous class of blue-gray feeders which kill 

 out surpassingly well, often reaching 65 per cent. The Iowa Agri- 

 cultural College has experimented some with this breeding and 

 has shown a few choice blue grays at the International Live Stock 

 Exposition at Chicago. From time to time "prime Scots" are 

 quoted in the English markets, and these are often blue grays. In 

 1892 the champion steer at the Smithfield show, England, was a 

 cross between a Galloway cow and Shorthorn bull, which at 1250 

 days weighed 2276 pounds, an average daily gain of 1.82 pounds 

 from birth. Mr. O. H. Swigart, in writing on the Galloway, reports 



1 American Galloway Herdbook, Vol. VIII. 



