Practical Agriculture. 
bbl = 285 
tl peculiar climate and herbage, that nothing further is to be 
(I ired than that, over that wide tract of country, the general 
bed should be brought to the perfection it presents in certain 
d :ricts. 
The true West Highland ox has short, muscular limbs ; a 
and deep chest, finely arched ribs, and straight back ; his 
3, 1 is thick but mellow, and closely covered with shaggy hair ; 
h' head is broad, with the muzzle short but fine ; he has a 
brht, full eye; long, upturned horns; and a bold, erect 
Ci iage; so that when of mature size,- and in good condition, 
h exhibits a symmetry of form and noble bearing not excelled 
b any breed in the kingdom. 
Uthough somewhat slow in arriving at maturity, he is con- 
t( ;ed with the coarsest herbage, and will ultimately fatten where 
tl daintier Shorthorn could barely exist. 
lis compact carcass and choice quality of beef render him 
aijspecial favourite with the butchers who have a select family 
trie. The cows yield a very rich milk, but give little of it, 
ai have a tendency to go soon dry. 
he Galloway has a larger frame than the West Highland, Galloways, 
atpting him to a longer range of pastures ; but his qualities and 
gieral appearance are so similar to those of the West High- 
la ler, that he has been called a Kyloe without horns. He is, 
h' fever, of much more docile and placid disposition, which, 
wb the want of offensive weapons, admits of a larger number 
tl 1 of other breeds being kept together in the same yard. His 
q 3tness, his aptitude to fatten when once his frame is matured, 
ai the excellent quality of his beef (which is largely developed 
01 those parts which are used for roasting and which fetch the 
b<; price), have long rendered the Galloway an especial 
fa)urite with the graziers of midland and eastern England and 
tl butchers of the metropolis. 
he true Galloway bullock is straight and broad on the back, 
ai nearly level from the head to the rump ; broad at the loins — 
fli., however, with hooked bones or projecting knobs — so that, 
W';n viewed from above, the whole body appears beautifully 
ronded ; he is long in the quarters, but not broad in the twist ; 
h< s deep in the chest, short in the leg, and moderately fine in 
tl bone ; clean in the chop and in the neck ; his head is of a 
nn lerate size, with large, rough ears, and full but not prominent 
e^5 or heavy eyebrows, so that he has a calm though determined 
let ; his well-proportioned form is clothed with a loose and 
n: low skin, adorned with long, soft, glossy hair. The prevail- 
II' colour is black, or dark brindled. 
he Aiif/HS and Aberdeenshire black polled cattle are of great Aberdeenshire. 
: on the authority of Mr. M'Combie of Tillyfour, they are 
i vailed as meat-making beasts in the north of Scotland, and 
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