OPINIONS OF THEIR WORTH. 65 



consumed, the Swiss cattle the next, and the Bretons 

 next." 7 



"M. Bonnemant, fully appreciating the valuable 

 milking qualities of the Ayrshires, and their suitability 

 for Brittany, has introduced a considerable number 

 of first-rate animals of that breed." 8 



Mr. Horn, before an English Farmers' Club, pro- 

 ceeds, " I next advert to the Ayrshires, and I be- 

 lieve, taken as a breed, they are the most select as to 

 milking properties. ... I hesitate not to state 

 that we have no other class of cows, taken as a breed, 

 that will produce the quantity of milk for food con- 

 sumed. Hence the high estimation in which they are 

 held in cheese-making districts." 9 



Dr. Voelcker, 10 the honored chemist of the Royal 

 Agricultural Society of England, says, "For dairy 

 purposes in cheese districts, the Ayrshires are justly 

 celebrated ; indeed, they seem to possess the power 

 of converting the elements of food more completely 

 into cheese and butter than any other breed. The 

 food in their system appears to be made principally 

 into milk and not into meat." 



G. Murray, 11 an English writer, also states that 

 " this breed stands unsurpassed for the purpose of 

 the dairy, and has within the last twenty years been 

 much improved with special reference to its milking 

 capabilities ; they are of a kindly disposition, and 

 feed readily when tied up in the stall or put on 

 good pasture." 



7 Journ. of Ag. 1S55-7, vii, 417. 9 Gard. Chem. and Ag. Gazette, Sept. 19, 1853. 

 Journ. of Ag. 1857-9, viii, 233. J-mrn. K,. A. S. of Eng. xxiv, 308. 

 " Jouru. R A. S. of Eng. vol. 2, 1866, p. 56. 



