Catte. 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 
other 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 ealled 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— 
