IIIGHI.AND CATTLK. 89 



Again Youatt: 



"We have been favored with the following excellent descrip- 

 tion of the true Kyloe, or "West Highland bull, by Malcolm 

 M'Neill, Esq., of the Isle of Islaj, the southernmost of the inner 

 range of the Hebrides : ' The Highland bull should be black, 

 the head not large, the ears thin, the -muzzle fine, and rather 

 turned up. He should be broad in the face, the eyes prominent, 

 and the countenance calm and placid. The horns should taper 

 finely to a point; and, neither drooping too much, nor rising too 

 high, should be of a waxy color, and widely set on at the root. 

 The neck should be fine, particularly where it joins the head, and 

 rising with a gentle curve from the shoulder. The breast (brisket) 

 wide, and projecting well before the legs. The shoulder broad 

 at the top, and the chine so fuU as to leave but little hollow 

 behind them, (that is, the crops are full.) The girth behind the 

 shoulder deep ; the back straight, wide, and flat ; the ribs broad, 

 the space between them and the hips small ; the belly not sink- 

 ing low in the middle; yet, in the whole, not forming the round 

 and barrel-like carcass which some have described. The thigh 

 tapering to the hock-joint; the bones larger in proportion to 

 the size than in the breeds of the southern districts. The tail 

 set on a level with the back. The legs short and straight. The 

 whole carcass covered with a thick, long coat of hair, and plenty 

 of hair also about the face and horns, and that hair not curly.' 



" The value of the "West Highland cattle consists in their being 

 bardy, and easily fed ; in that they will live, and sometimes 

 ;hrive, on the coarsest pastures ; that they will frequently gain 

 Tom a fourth to a third of their original weight in six months' 

 ;ood feeding; that the proportion of offal is not greater than in 

 ;he most improved larger breeds ; that they will lay their flesh 

 md fat equally on the best parts; and that, when fat, the beef 

 s closed fine in the grain, highly flavored, and so well mixed or 

 narbled, that it commands a superior price in every market. 



