313 
proacliing more nearly than any other breed, the standard of form which 
he considered the true one, and he therefore adopted them as his model. 
He observes that he was still more inclined to do this from a conviction 
that they “had remained longer than any other breed in the place where 
they were first located, and were more free from intermixture with others.” 
0. Hilliard, in his Practical Farming and Grazing, says—“The West 
Highlanders are as perfect in their form as any cattle on the face of the 
earth.” The size of the West Highlanders varies somewhat according 
o o 
to locality. The net weight of those from the Isle of Skye and Islay is 
said to be from 500 to 800 lbs., the four quarters, at four to five years 
r 
old. Those of Argyle are considerably heavier. Martin says—“ In 
Argylesliire they are larger than in the Hebrides, and many of them are 
models of beauty—pictures of a noble semi-wild race; descendants of 
the old mountain breed, which once roamed in the wilds of Caledonia, 
and came crushing the forest to meet the fierce hunter.” The beef of the 
West Highlanders is superior in quality to that of any other breed, and 
commands a higher price. In every view, it appears that the characters of 
this breed are such as would eminently adapt them to some parts of this 
country—particularly the roughest parts of New England, New York, 
and Pennsylvania. Even on the western prairies, where cattle are allowed 
an extensive range with little attention to shelter, it can scarcely be doubt¬ 
ed that they would have advantages over any other breed. Under these 
impressions the writer has frequently urged the importation of the West 
Highlanders. The only specimens of the breed we have known brought 
to America were introduced into Canada West a year or two since. 
The Galloway is a polled or hornless breed, belonging originally to 
Scotland. There are several breeds which have no horns, but the Gallo¬ 
way is regarded as the most distinct and pure. It is for their superior 
grazing qualities, and for their hardihood and ability to stand exposure 
to severe weather, that the Galloways are most esteemed. They fatten 
very easily, and their beef commands a price in the English markets only 
exceeded by that of the West Highlanders. The form of their bodies is 
very cylindrical, and the flesh is laid chiefly along the back. The Gal¬ 
loway rib, is said to be well known in London. They are mostly slaugh¬ 
tered at three years old, and the average weight of those sent to the 
London market is put down at 770 to 840 pounds, the four quarters. 
The Galloways would doubtless be a very useful breed for fattening pur- 
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