CHARACTERISTICS OF BREEDS. I47 



them. They are tame, quiet, and feed at ease without 

 roaming, breaking over fences, or goring each other. 

 They are very hardy and active, and are not injured 

 but rather' improved by lying out all night during sum- 

 mer and autumn." 



Since Mr. Aiton wrote, even greater care and atten- 

 tion has been paid to this breed than before, and it is 

 now well entitled to rank as the first dairy breed in the 

 world, quantity and quality of yield and the amount of 

 food required being all considered. Compared with 

 the Jersey, its only rival as a dairy breed, the milk of 

 the Ayrshire is much more abundant, and richer in 

 caseine, but not so rich in oily matter, although better 

 in this respect than the average of cows. 



Experience of their qualities in this country shows 

 that if they do not here fully sustain their reputation in 

 Scotland, they come near to it, as near as the difference 

 in our drier climate allows, giving more good milk upon 

 a given amount of food than any other. Upon ordi- 

 narily fertile pastures they yield largely and prove very 

 hardy and docile. The oxen too arc good workers, 

 fatten well, and yield juicy, fine flavored meat. 



The Jersey race, formerly known as the Aldernay, 

 is almost exclusively employed for dairy purposes, and 

 may not be expected to give satisfaction for other uses. 

 Their milk is richer than that of any other cows, and 



