THE BREEDS OF CATTLE 223 



characteristic ; they are extremely short-legged and have 

 a distinctly cylindrical contour, being compact, rotund 

 and smooth. Their naturally fine frame is amplified by 

 an unusual muscular system, which leaves no angles or 

 points in their outline. The head is also readily dis- 

 tinguished from the head of other polled cattle. The 

 forehead is especially broad between the eyes, tapering 

 distinctly from that point to the muzzle below, and upward 

 to the pole, which is prominent, and sharply defined. The 

 hide is of medium thickness, very mellow and covered 

 with a good coat of thick, but soft and short hair. Com- 

 pared with the rough coats of the other beef breeds, the 

 Angus coat is smooth. The color should be black with 

 no reddish or brindle cast, as was common among some of 

 the foundation animals of the breed. White on the under 

 line back of the navel is permissible, but undesirable. 



Heavy open shoulders, scurs, the occurrence of red or 

 brindle color, or too much white are characters which 

 Angus breeders guard against. 



239. The Galloway. Although the oldest and purest 

 of the beef breeds, the Galloway cattle are the last to be 

 bred for systematic improvement, and results have been 

 most marked during the past decade. They have done 

 best in this country on the northwestern ranges, where 

 their protective coats, hardihood and rustling ability 

 have enabled them to do well under most rigorous con- 

 ditions. 



While both are black and polled, the breed characters 

 of the Galloway and Angus are not difficult to distinguish. 

 Galloways (Fig. Ill) average lighter in weight than the 

 representatives of the other beef breeds described. Their 

 form is less cylindrical than the Angus or Hereford, hav- 

 ing more of the square outline of the Short-horn, but 



