THE AYRSHIREB. 127 



witli the butchers, for the fifth quarter will not weigh well in 

 them. Their fat is mingled with the flesh, rather than separated 

 in the form of tallow; yet this would give a more beautiful 

 appearance to the meat, and should enhance its price to the con 

 sumer." 



We never saw an Ayrshire bullock, and can know little of 

 them as beef. We see no good reason, however, why they 

 should not make proper animals for slaughter, as their general 

 appearance indicates good feeding qualities. Hitherto, attention 

 has been drawn chiefly to their milk, and for that reason, proba- 

 bly, less attention has been given to their fattening properties. 

 That must remain a question for trial. 



After all, we have little doubt that the Ayrshires owe their 

 chief qualities, both in milk, as well as in form and color, to their 

 short-horn progenitors, on one side. "We have no wish to under- 

 rate them, and do not. But we have bred, and seen bred by 

 others, cows which, if declared to be Ayrshires, would pass 

 without suspicion, both in their looks, and milking properties, as 

 good specimens of the breed ; and these were simply the produce 

 of good native milk cows, from compact, small, short-horn bulls, 

 of good milking ancestry. The cuts which we give are accurate 

 likenesses of a living bull and cow — ^both first prize animals — 

 descended from a late importation from Aj'rshire, which were 

 said to be as good as existed in Scotland. A single glance will 

 detect their resemblance to the small, compact short-horns, which 

 we occasionally meet where they are kept more for their milk 

 than for "prize" animals at the exhibitions. 



