THE POLLED ANGUS BREED. 
PLATE VII. 
BULL, Four Years’ Old, bred by Hugh Watson* Esq. Keillor. 
The country from which this breed of cattle is derived is the tract of old red sandstone which forms the plains and less 
elevated parts of the counties of Forfar and Kincardine. This tract of country is of varying fertility, has long been enclosed, and 
is now extensively applied to a mixed system of tillage and grazing, and in a peculiar degree to the production of turnips. The 
breed of cattle is to be regarded as one of those races which are intermediate between the races of the mountains and those of the 
richer plains. The older breed of the district was horned, but with a tendency, it may be believed, to assume the hornless 
character. But, however this be, the hornless variety ultimately became the predominant one, and is now to be regarded as the 
cultivated breed of the district. The animals are termed by the country people dodded, and sometimes humbled cattle. Attention 
seems to have been especially devoted to them as a separate variety soon after the American war, when the agriculture of this part 
of Scotland began a course of rapid improvement. During the war with France the cultivation and improvement of them con¬ 
tinually extended, and numbers of them were driven to the English markets under the name of Galloways, which they resembled 
in their aspect and general character. There has been ever since a large exportation of them to Yorkshire, Norfolk, Leicester, 
and other grazing counties, where they are fattened for a longer or shorter time according to their condition. They find their way 
in numbers to Smithfield, and form a part of the consumption of the capital. 
This breed has a certain resemblance to the Galloway, and a mixture of blood seems to have taken place between them; but 
the cattle are less compact in form and longer in their limbs than the true Galloways, and have not the depth of rib so cha¬ 
racteristic of the latter breed. But the Angus, living in a less humid climate, being subjected to more artificial treatment, and 
being less exposed accordingly to the inclemency of the weather, have a finer though not a softer skin, and a less rough coat of 
hair, than the Galloway. They are better treated when calves, and during the whole period of their growth; and though less 
uniform and confirmed in their characters than the Galloways, owe more to art and careful culture. Finer animals have been 
produced, by the care of distinguished breeders, in F orfarshire than in Galloway, though those of the latter district have the advan¬ 
tage derived from a country of milder temperature and more productive of the natural grasses. The Angus are better milkers 
than the Galloway, though the dairy does not form an object of especial attention in the district. 
The Angus are of different colours, but are mostly black, with white marks. Many of them are brindled, as it is termed, or 
a mixture of black and brown with different shades. The Angus breeders prefer the black, without confining themselves with the 
same rigidity as the breeders of Galloway to that colour. The breeders of both districts would do well to disregard this secondary 
character of colour, and look solely to the form and superior fattening powers of the individuals. 
The Angus breed has recently been much extended in the north of Scotland, and is justly gaining preponderance over the 
native cattle of some of the districts adjoining. The country which it inhabits, from its excellent state of cultivation, is suited to 
maintain any race of cattle, and the Short-horned breed has accordingly been introduced, and may be expected to gain on the 
native race. The interests of breeders themselves will determine in the several cases that may arise when the preference should 
be given to the native and when to the imported breed. 
An error regarding the relative value of different breeds of cattle may be here noticed. Over a great part of this country the 
fattening of cattle is not the purpose of the breeder. He rears the- cattle to the age which consists with the nature of his farm, and 
then disposes of them to another class of traders, who fit them for ultimate consumption. Vast numbers of cattle are reared in 
the mountainous and less fertile districts and farms, and then transferred to the lower country and richer farms to be fattened for 
use. This species of transfer is continually going on, and constitutes a great part of the trade in cattle in the British islands ; and 
much of the profit of graziers and others depends on the skill with which, on the one hand, the purchases are made, and, on the 
other, on the manner in which the processes of grazing and fattening are carried on. The person who purchases lean stock for 
fattening may often be better paid by the smaller cattle than by the larger and finer; that is, he may receive a larger return from 
the capital laid out. But it were an error on this account to say that the one breed is equal to or superior to the other. The value 
of a breed is not determined by the profit which persons may obtain by purchasing, but by the nett produce derived from the 
animals from the period of birth to that of maturity. An Ox that, at the age of two years’ old, can be fattened to the weight of 
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