THE GALLOWAY 229 



Criticisms of the Galloway have long been made by Amer- 

 ican stockmen, more especially for lack of spring and fullness 

 of rib, slackness of back, prominence of tail head, and slow 

 response to generous feeding. Some of these criticisms are 

 justified, but the breed has been greatly improved over its 

 form of twenty-five years ago, and is now less subject to 

 unfavorable comment. 



The modern type of Galloway represents an animal that is free 

 from some of the deficiencies referred to. Through the efforts 

 of the more prominent breeders of Scotland and America the 



Fig. 96. Evaline 2d of Avondale 20124, grand champion Galloway female at 

 the Louisiana Purchase Exposition, 1904, and at numerous other promi- 

 nent shows. Bred by O. H. Swigart, Champaign, IlUnois. Photograph 

 by the author 



last dozen years have seen a great improvement in the breed. 

 A wider-backed, blockier, better-fleshed, easier-feeding sort has 

 resulted from a more careful selection and a more discriminating 

 use of bulls on superior cows. Even yet, however, the Galloway 

 does not as a rule mature as early or fatten as rapidly as the 

 Shorthorn, Hereford, or Aberdeen Angus, although Galloway 

 cattle produce a very high-class meat, fine in grain and flavor, 

 with the fat internal rather than external, and command a superior 

 price on the market. 



