HIGHLAND CATTLE. 95 



"We have stated that more than 20,000 of the Hebridean 

 cattle are conveyed to the mainland, some of whk'h find their 

 way even to the southernmost counties of England ; but, like 

 the other Highland cattle, their journey is usually slow and 

 interrupted. Their first resting-place is not a great way from 

 the coast, for they are frequently wintered on the coarse pastures 

 of Dumbartonshire; and in the next summer, after grazing 

 awhile on the lower grounds, they are driven farther south, 

 where they are fed during the second winter on turnips and hay. 

 In April they are in good condition, and prepared for the early 

 grass, on which they are finished. 



" Many of these small cattle are permanently arrested in their 

 journey, and kept on low farms to consume the coarse grass, 

 which other breeds refuse to eat; these are finished off on 

 turnips, which are given them in the field about the end of 

 Autumn, and they are sold about C^jjgtmas." 



AS A BEEF ANIMAL, 



The flesh of the West Highland ox, is considered of the best 

 quality in the London markets, and usually worth Id., or two 

 cents per pound more than that of the ordinary breeds. He is 

 usually put upon high feed at three years old, and in good pas- 

 ture in summer, and a full allowance of turnips and meal, with 

 plenty of hay or straw in winter, is fitted for the shambles at 

 about four years old. Taken from their native ranges, and put 

 upon the rich feed of the better lands, they thrive and ripen 

 wonderfully, and make flesh more rapidly than any other cattle. 

 It is the habit of many English noblemen, as they visit, with 

 their families and numerous retinue, their several estates and 

 castles during the "country season," to have a herd of Highland 

 bullocks driven by their servants, to supply their table with 

 beef — the small, compact size of these cattle, as well as the 

 superiority of their flesh, eminently fitting them for the purpose. 



