THE GALLOWAYS. 



103 



"This cut represents the Galloway bullock, almost ready for 

 the butcher. The beautifully level laying on of the flesh and 

 fat, will not escape the notice of the reader. 



Plate 13. Galloway Ox. 



"The breeding of cattle has been, from time almost imme- 

 morial, the principal object of pursuit with the Galloway farmer; 

 indeed, it is calculated that more than thirty thousand beasts are 

 sent to the south every year. The soil and face of the country 

 are admirably adapted for this. The soil, although rich, is dry 



hilly country in Galloway, until rising four or five years old, when they are taken to 

 the fairs in Norfolk and Suffolk, previous to the turnip feeding season, whence the 

 greater part of them are removed in the winter and spring (when fat) to supply the 

 consumption of the capital, where they are readily sold, and at high prices, for few 

 or no cattle sell so high in Smithfield market, owing to their laying their fat on the 

 most valuable parts ; and it is no unusual thing to see one of these little huUocka 

 outsell a coarse Lincolnshire bullock, although the latter is heavier by several 

 stones.' " 



"Mr. Lawrence says, in his excellent treatise on cattle, that 'the pure Galloway 

 breed exists, perhaps, no where in original purity, except in the moors of Monigaff, 

 and Glenlove, and that these cattle are thinner in the hind quarters, than sucli as 

 have been crossed by other breeds.' " 



