06 



CATTLE. 



of the West Highlander and the Galloway ^have not been too 

 much sacrificed, and even the defects of the short-l orn needlessly- 

 perpetuated*. 



Mr. Alton says : — " The qualities of a cow are of great importance. 

 Tameness and docility of temper greatly enhance the value of a milch 

 cow. Some degree of hardiness, a sound constitution, and a mode- 

 rate degree of life and spirits, are qualities to be wished for in a 

 dairy cow, and what those of x\yrshire generally possess. The most 

 valuable quality which a dairy cow can possess is, that she yields 

 much milk, and that of an oily, or butyraceous, or caseous nature, 

 and that after she has yielded very large quantities of milk for several 

 years, she shall be as valuable for beef as any other breed of cows 

 known ; her fat shall be much more mixed through the whole flesh, 

 and she shall fatten faster than any other." This is high praise, if it 

 can be truly affirmed of the Ayrshire cattle; we are naturally anxious 

 to know the origin, the history, and the general management of this 

 valuable animal. 



AYRSHIRE cow. 



The origin of the Ayrshire cow is even at the present day a matter 

 of dispute ; all that is certainly known is, that a century ago there 

 was no such breed in Cuimingham, or Ayrshire, or Scotland. Did 

 the Ayrshire cattle arise entirely from a careful selection of the best 

 of the native breed ? — if they did, it is a circumstance unparalleled 

 in the history of agriculture. The native breed may be ameliorated 

 by careful selection ; its value may be incalculably increased — some 

 good quahties — some of its best qualities — may be for the first time 



