146 PRINCIPLES OF BREEDING. 



introduced, that although I lived in Ayrshire from 1760 

 to 1785, and have traversed it every year since, I have 

 difficulty in stating from my own observation or what I 

 have learned from others, either the precise period when 

 improvement began, or the exact means by which a 

 change so important was wrought." He then relates 

 several instances in which between 1760 and 1770 some 

 larger cows were brought in of the English or Dutch 

 breeds, and of their effect he says, "I am disposed to 

 believe that although they rendered the red color with 

 white patches fashionable in Ayr, they could not have 

 had much effect in changing the breed into their pres- 

 ent highly improved condition," and thinks it mainly 

 due to careful selections and better treatment. 



Mr. Alton says "the chief qualities of a dairy cow 

 are that she gives a copious draught of milk, that she 

 fattens readily and turns out well in the shambles. In 

 all these respects combined the Ayrshire breed excels 

 all others in Scotland, and is probably superior to any 

 in Britain. They certainly yield more milk than any 

 other breed in Europe. No other breed fatten faster, 

 and none cut up better in the shambles, and the fat is 

 as well mixed with the lean flesh, or marbled, as the 

 butchers say, as any other. They always turn out 

 better than the most skillful grazier or butcher who 

 are strangers to the breed could expect on handling 



