| the name of Norfolk Scots. 
too small at the junction with the head, and does 
not carry the latter with sufficient gracefulness 
and ease. The hair is short and smooth; the 
hide is thickish; and the touch has a medium 
character between soft and harsh. Some indi- 
viduals are wholly or almost wholly black ; some 
are prevailingly black, but have a few dead-white 
spots on the face and the belly ; some are yellow- 
red ; and some have a dull and rich hue of dark 
red. The disposition is quiet; and the tendency 
to fatten rather slow. 
The Galloway cattle were, till quite a recent 
period, a mixture of polled and horned varieties ; 
and they have eventually become wholly polled, 
simply by the rejection of horned individuals in 
propagation. Small or rudimental horns still 
occasionally appear in the breed; but they have 
the curious character of being attached only to 
the skin. The Galloways, though scarcely dis- 
tinguishable from the best or most improved in- 
dividuals of the Angus humlies, are, as a whole, 
| a decidedly better breed; and, at the same time, 
they have purity of blood, and steadily transmit 
their points from parent to offspring. They are 
also of finer quality than the Buchan doddies, 
| though usually inferior to them in weight; and 
| while the latter are well adapted for strong ship 
beef, the former are excellently suited for the 
shambles of the retail butcher. The Galloways 
are spread over all Wigtonshire, all Kircudbright- 
shire, the southern part of Ayrshire, and a con- 
siderable part of Dumfries-shire. But by far the 
greater number, when two or three years old, are 
driven away from the land of their birth to be 
fattened on the pastures of Norfolk and Suffolk, 
and then sold in the market of Smithfield under 
They constitute up- 
wards of one-third of all the cattle of Smithfield 
from March till July; and, when in thorough 
condition, or what is technically called ‘ hard 
fat,’ they are highly esteemed by the London 
butchers.—The back of a true Galloway is quite 
straight and level, or at least has its shoulder-top 
nearer the level than the Angus humlies. The 
ribs are well rounded ; and the quarter is longer 
and the loins more shortly coupled, than in the 
Angus breed. The brisket is well forward, and 
the buttocks are well filled down to the hock; 
so that the whole body has the appearance of 
being deep. The buttocks are round, the back 
across not flat but rounded, and the breast full 
and expanded; so that the body, when viewed 
either in rear or in front, is broader than that of 
the Angus humlies. The breadth of the hooks 
also is carried forward to the shoulder more than 
in the Angus, so as to render the outline more 
rectangular, as seen from above. The head is 
better set on the neck than in the Angus, but is 
rather large, and has a coarse appearance. The 
muzzle is not good; the eye is dull, shows no 
white, and indicates sullenness; the ears are 
thick and hairy; and the head is crowned with 
a rather large semispherical knob, tufted with 
CATTLE. 
hair. The legs are strong and short, and they 
are more deeply enveloped with the carcass than 
those of almost any other breed. ‘The skin is 
well protected with soft longish hair, and the 
touch is mossy and good. The prevailing colour 
is black, with sometimes a line of a dull dusky 
hue running along the back. 
The polled cattle of Norfolk seem to have gra- 
dually superseded a middle-horned breed of simi- 
lar character to that of the Devons; yet though 
generally and highly preferred for fattening, they 
are far from being the only cattle of the county. 
They are strictly descendants of the Galloways ; 
yet, while retaining the form of that breed, and 
superior to them in size, they have very observ- 
ably lost some of their excellencies. They are 
taller than the Galloways, rather better milkers, 
and capable of accumulating a greater load of 
flesh ; but they are thinner in the chine, flatter 
in the ribs, longer in the legs, more difficult to 
fatten, and somewhat inferior in the quality of 
their beef. Most are red in colour, but some are 
black; and others have mixtures of red or black 
with white, and possess a peculiar golden-coloured 
circle around the eye. 
The polled cattle of Suffolk, like those of Nor- 
folk, are descendants of the Galloways; but they | 
are broader and rounder in the body than the 
Norfolks, shorter in the leg, more easily fattened, 
and usually attain a greater weight. They 
very nearly resemble the Angus humlies in most 
external characters except size. 
lap, a snake head, thin and short legs, the ribs 
springing well from the centre of the back, the 
carcass large, the belly heavy, the backbone 
ridged, the chine thin and hollow, the loin nar- 
row, the udder square, large, loose, and creased 
when empty, the milk veins remarkably large | 
The prevailing |. 
colours are dun, red, red and white, brindled, | 
Most of the bull calves, | 
and rising in knotted puffs.” 
and creamy yellow. 
however, are fed for veal for the London market; 
and nearly all the heifers are reserved for the 
dairy, for the supply of London with butter. 
Many and wondrous statements have been made 
respecting the milking properties of the Suffolk 
cow; but most of these are wild exaggerations, 
and such as are true ought to point rather to the 
luxuriance of the pastures than to the excellence 
of the breed. 
Crumpled-Horned Cattle —The crumpled-horned 
or Alderney cattle are constantly imported to Bri- | 
tain from the Channel Islands, Normandy, and 
adjacent parts of the French continent ; yet 
though brought from so many districts are al- 
ways popularly called Alderneys. They are some- 
what extensively diffused in Hampshire; but 
they exist in other British districts only in gen- 
tlemen’s parks and pleasure-grounds, and they 
seem ill adapted to the climate of Scotland or of 
the extreme north of England. They are small 
A description | 
of those which existed nearly a century ago, says | 
that they had “a clean throat, with little dew- | 
2) 
