THE BEEF CATTLE INDUSTRY 



363* 



on dairy cows when the calves are not 

 desired for dairy purposes. 



The standard points of the Angus in 

 America are essentially the same as al- 

 ready mentioned in Scotland. The color 

 must be black. White is decidedly ob- 

 jectionable, except on the under line 

 behind the navel and even there it must 

 not show in a large patch. The skin 

 is of medium thickness, with a mellow 

 touch, covered with thick, soft hair. 

 The skin must never be hard nor the 

 hair stiff. 



Galloways — This breed of cattle also 

 comes from Scotland, and has occasion- 

 cally been called Polled Scots. In Scot- 

 land the standard color is black with a 



Popularity— Biggar has justly called 

 attention to the fact that Galloway cat- 

 tle have qualities which particularly fit 

 them for the western ranges. In the 

 first place, they are possessed of un- 

 usual hardiness, whereby they are able 

 to endure a severe climate. Absence of 

 horns is also a desirable quality, and in 

 type they are very uniform. Finally, 

 they possess the power of transmitting 

 their good qualities to their offspring in 

 a marked degree. A Galloway bull of 

 good breeding will transmit a black color 

 to 90 per cent of his calves, and the 

 hornless condition to from 95 to 100 

 per cent without regard to the breed of 

 the mother. 



Pig. 245 — GALLOWAY COW BARONESS 2ND OF TARBREOCH 



brownish tinge. The head is short 

 and wide, with a broad forehead and 

 wide nostrils. The body must be deep, 

 rounded and symmetrical, the skin mel- 

 low and moderately thick, the hair soft, 

 wavy, with a mossy undercoat; and 

 wiry or curly hair, is very objectionable. 

 The Galloways are so called on account 

 of their apparent origin in the province 

 ol Galloway and the breed is one of the 

 oldest and purest of the beef type. It 

 was first introduced into Ontario in 

 1853, and into Michigan in 1870. The 

 first volume of the American Galloway 

 Herd Book was published in 1883. At 

 present the most important centers of 

 breeding Galloways are Missouri, Iowa, 

 Illinois. Kansas and Minnesota. 



While at present the Galloways are, 

 perhaps, not so popular as either the 

 Shorthorns, Hereford or Angus, they 

 are at least entitled to the fourth place 

 among the beef breeds, as pointed out 

 by Shaw, and they are rapidly gaining 

 in popularity. They are the hardiest of 

 all beef breeds except the West High- 

 land cattle, their size is somewhat 

 smaller than that of the breeds already 

 considered, but their grazing qualities 

 are of an exceedingly high order. They 

 do not mature quite so early as the 

 Shorthorns, Herefords or Angus, but 

 they take on flesh smoothly and the 

 meat has long been noted for its excel- 

 lent quality; in fact, in this respect 

 they perhaps excel even the Angus. The 



