CATTLE. 55 



skin thin and loose; hair soft and woolly; the head, bones, 

 horns, and all parts of least value, small ; and the general fig- 

 ure compact and well proportioned." 



" The qualities of a cow," adds Mr. Aiton in another place, 

 "are of great importance. Tameness and docility of temper 

 greatly enhance the value of a milch cow. Some degree of 

 hardiness, a sound constitution, health, and a moderate degree 

 of spirits, are qualities to be wished for in a dairy cow, and 

 what those of Ayrshire generally possess. The most valuable 

 qualities which a dairy cow can possess are that she yields 

 much milk, and that of an oily, butyraceous, and caseous na- 

 ture ; and that after she has yielded very large quantities of 

 milk for several years, she shall be as valuable for beef as any 

 ( ther breed of cows known ; her fat shall be much more mixed 

 through the whole flesh, and she shall fatten faster than any 

 other." 



There have been several importations of Ayrshires into the 

 United States, but they have, up to the present time, failed to 

 establish themselves in general favor. 



5. Welsh Cattle" The cattle of Wales are principally of 

 the Middle Horns, and stunted in their growth from the poverty 

 of their pastures. Of these there are several varieties. The 

 Pembrokeshire are chiefly black, with white horns ; are shorter 

 legged than most other Welsh cattle ; are larger than those of 

 Montgomery, and have round and deep carcasses ; have a lively 

 look and good eyes ; though short and rough, not thick ; have 

 not large bones, and possess, perhaps, as much as possible, the 

 opposite qualities of being very fair milkers, with a propensity 

 to fatten. The meat is equal to the Scotch. They will thrive, 

 says Mr. Youatt, where others starve, and they rapidly outstrip 

 most others when they have plenty of good pasture. The Pem- 

 broke cow has been called the poor man's cow. The Pembroke 

 ox is a speedy and an honest worker, and when taken from hard 

 work fattens speedily. Many are brought to London, and rarely 

 disappoint the butcher." 



6. Irish Cattle. Of the Irish cattle there are two breeds 



