188 FARM ANIMALS 
The quality of meat is usually recognized as superior tu 
that of Shorthorns and Herefords, commanding the 
highest place in this respect. 
11. Angus characteristics All specimens of this breed 
are black in color and hornless, blocky in shape, and 
compact, with short legs. 
They are poor milkers, but 
since they are bred only for 
beef, their supporters say 
this does not matter. In size, 
average individuals follow 
closely the Herefords, but 
are slightly smaller than 
Shorthorns. They are fair 
grazers, though probably not as good as the Herefords. 
They ship well, are unsurpassed in crossing or grading, 
and are destined to occupy a commanding position in 
beef production of the future. Many new herds of this 
breed are annually established in the corn-belt districts. 
12. The Polled Scots.—The most common name of this 
Scottish breed is the Galloway. They were brought to 
our country only a few years ago. In his native land 
he was always a good rustler and hustler for food. Some 
say he is the best breed for the open plains. When 
slaughtered, his meat is in the first rank in competition 
with other breeds and always commands the highest price 
in English and American markets. These cattle are 
hornless, possess unusual hardiness, enabling them to 
endure a severe climate. They do not mature quite as 
early as the Shorthorn or Angus, but they take on flesh 
smoothly. The hide is of peculiar value, and may be 
used for robes and fur coats. 
13. Galloway characteristics—In color they are pure 
black, with a brownish tinge. The head is short and 
ABERDEEN-ANGUS Cow 
