190 BEEF BREEDS 



beef breed, the milk being of little account. The beef is 

 good and is somewhat mixed with fat. These animals are 

 hardy and adapted to cold climates. The face, breast, 

 belly, and the lower part of the legs, are white. 



The Aberdeen Angus Cattle. These are sometimes 

 called the Polled Angus. They are black like the Gallo- 

 way breed, but differ from it chiefly in being somewhat 

 larger and finer in bone, head and hair. The hair is 

 smooth. They are better adapted for indoor feeding. 



The Galloway Cattle. The Galloway cattle originated 

 in Scotland. They are a polled, or hornless, breed. They 

 have thick coats of black hair, and are especially adapted 

 to exposure and extremes of heat and cold. They are 

 very valuable for the western part of the United States,, 

 where they seek their own food on the plains. Their 

 coats, when tanned, make good robes. 



Devon Cattle. Devon cattle take their name from the 

 county of Devon, England. They are a very old breed, and 

 were noted at first for their fine dairy qualities, but of late 

 have been valued chiefly for their fine quality of beef. 



Red Polled Cattle are very much like the Devon. They 

 are becoming popular in this country. 



The Simmenthal Cattle are of Swiss origin, and are 

 valuable for dairy, purposes, for beef, and for work. 



The Native (Scrub) Cattle These are not a pure 

 breed, but a mixture of breeds. There are a large num- 

 ber of these cattle in the United States. Although many 

 Natives are valuable for one purpose or another, the re- 

 sults are very uncertain. A herd of Native cattle may be 

 greatly improved by placing at its head a bull of the type 

 toward which it is desired to breed. 



