THE AYRSHIRE BULL. 93 



The dairy bull must be especially free from certain 

 defects and blemishes, such as the fleshy buttock and 

 rounded ham which is followed by roundness of 

 thigh. It is a beefy mark. He must not be too 

 heavy forward. Not that we would have the strongly 

 developed wedge shape of the cow, but we would 

 have those points which we value so highly in the 

 rearmost-half of the cow strongly developed in the 

 bull. 



These characters in the Ayrshire bull must be 

 united in that peculiarity of shape which is indicative 

 of the breed, and which is so difficult to put into 

 words. There should be style, the long, slim tail and 

 bushy switch, the harmony of proportion, and the 

 moulding of the lines of his contour, and all else 

 which constitutes beauty. 



The grazier and the dairyman have each for a long 

 time sought to improve his stock, the one for meat, 

 the other for milk. The union of the two in an 

 animal in equal excellence as though they existed in 

 perfection separately, we believe is never realized ; 

 so that whenever it is desirable to have milk or meat 

 in large amount, at very low cost, it is better to cul- 

 tivate these qualities in separate breeds, and encour- 

 age in each that particular development conducive to 

 the quality desired in them. 



No one will hesitate to affirm that the meat breeds 

 have arrived at a greater excellence in the line of 

 development for meat than have the dairy breeds in 

 the line of development for milk. The ideal of the 

 breeder has been nearer realized. Various causes 



