CHAP. I. 



HIGHLAND CATTLE. 



57 



that the real West Highlander is to be seen in full perfection. The 

 broad back, the short legs, the fine muzzle and the black-tipped horn, 

 the quality of the meat, and the quickness of fattening, will sufficiently 

 distinguish him. From an artist's point of view, they are the most 

 picturesque of cattle, admirably in keeping with their wild, mountain- 

 ous home. The North Highlanders, from the Orkneys, and Caithness 

 and Sutherland, possess similar excellent points, but the exposed 

 country which they inhabit and the scanty pasturage materially lessen 

 their size. Too many of them are comparatively neglected on 

 account of their diminished bulk. 



Fig. 16. Highland Bull, "Lord Clyde." 



Champion at the Highland Society's Show in 1906. 

 The property of Mr. Ian Bullough, Meggernie Castle, Perthshire. 



It is yet thought l that there are really only two distinct classes, 

 namely, the West Highland, and the Highlander or mainland High- 

 lander. The former of these classes (termed the Kyloe) is, as above 

 mentioned, foupd in its grestest purity in the Western Isles of Scotland, 

 to which it no doubt was at first confined. The normal colour of the 

 Kyloe was black, and in the recollection of people who are still alive no 

 other colour was known in the leading folds of the West. The pure 

 Kyloe seems also to have been smaller and shaggier than the Highlander, 

 but whether this was a distinctive feature of this class of the breed, or 

 whether it arose from the cattle being kept in a purer state and more 



1 Highland Herd-book, 1885. 



