BLACK CATTLE. The Highland cattle of Scotland of which the West Highlanders may be considered the modern type, used to be designated as Black Cattle and also as Kyloes, from the fer ries they were obliged to cross in being driven to market. The word Kyloe is thought perhaps to be a corruption of the Gzelic word, signifying highland, and pronounced kael. They are well adapted to take care of themselves on the bleak hills of Scotland, and the outlying islands, and, when mature, fatten easily and kindly. Their beef is considered the finest which reaches the Lon don market. We believe they have never been imported into the United States with a view of introducing the breed. They are described by Youatt as follows: The Highland bull should be black, the head not large, the ears thin, the muzzle fine, and rather turned up. He should be broad in the face, the eyes prominent, and the counte nance calm and placid. The horns should taper fine ly to a point, and neither drooping too much nor ris ing too high; should be of a waxy color, and widely set on at the roots. The neck should be fine, particularly where it joins the bead, and rising with a gentle curve from the shoulder. The breast (brisket) wide, and project ing well before the legs. The shoulder broad at the top, and the chine so full as to leave but little hollow behind them (that is, the crops are full).
The girth behind the shoulder deep ; the back straight, wide, muscular and flat; the ribs broad, the space between them and the hips well ribbed home; the belly not sinking low in the middle; yeti in the whole, not forming the round and barrel-like carcass which some have de scribed. The thigh tapering to the hock-joint; the bones larger in portion to the size than in the breeds of the southern districts. The tail set on a level with the back. The legs short and straight. The whole carcass covered with a thick, long coat of hair, and plenty of hair also about the face and horns, and that hair not curly. As to their value he adds: The value of the West Highland cattle consists in their being hardy and easily fed; in that they will live, and sometimes thrive, on the coarsest pastures; that they will frequently gain front a fourth to a third of their original weight in six months' good feeding; that the proportion of offal is not greater than in the most improved larger breeds; that they will lay their flesh and fat equally on the best parts; and that, when fat, the beef is close and fine in the grain, highly flavored, and so well mixed or marbled, that it commands a superior price in every market.