552 = 255 
Practical Agriculture. 
also, when crossed with Shorthorn, give some of the most valual 
animals for feeding that we possess. Magnificent specimens ; 
shown in the metropolitan market and at the Christmas ex 
bitions. 
Ayrshires. The Ayrshire breed is very celebrated for the dairy, vi 
hardy and active, and capable of withstanding the severities ■ 
winter in a bleak and naked country, and yet easily brought ii ■ 
cohdition with the return of warm weather and good pasture. 
The colour is generally red-and-white, in spots — not marb 
like the Shorthorns — sometimes white and black, sometim 
altogether red or brown. The horns should be fine, twisti ; 
upwards ; the face long, with a lively yet docile expressic ; 
the figure of the body enlarging from the fore to the hii- 
quarters ; broad across the loins ; the back straight ; the tail fi , 
long, and bushy at the extremity ; the udder white and ca • 
cious, coming well forward on the belly ; the teats of mid ; 
size, set equally, and wide apart from each other, and the mi - 
veins prominent and fully developed. The whole appeara ; 
of the animal should be sleek and thriving. In young qu 5 
which have not had a calf, the udder should be loose i I 
wrinkled, showing capacity for expansion ; and the teats sho I 
be perfect and set well apart. 
The size and weight of the Ayrshire cow varies very mi , 
according to the quality of the soil on which she has b 1 
reared. Compared with the Shorthorn, the Ayrshire is a sn 1 
breed, weighing from 25 to 45 stones imperial. 
At three years old the dairy-cow bears her first calf. For e 
first season she is considered to yield about a third less n i 
than in future years. After this she may be kept in the st Ii 
for five or six years, according to circumstances, producin a 
calf each year. If a cow fails to be in-calf, she is fed fat J 
disposed of, if an inferior animal ; if a good milker, and a yo g 
cow, she is kept in the stock, though, for that year, reckons 0 
produce one-third less than a full-milk cow. As the cows 't 
old, they are sent to Glasgow, or other large towns, when nr 
calving, and then sold to cow-feeders, who, after milking tl n 
as long as they pay, sell them fat to the butcher. Those farr "s 
who have sufficient green-crop feed off the cast of their da - 
stock at home. 
Sheep. 
Leicesters. Leicesters. — Leicestershire is one of the few counties wh 
it is believed, never possessed a native breed of si 
woolled sheep; and its ancient long-wools were the basis in 
which the genius of Robert Bakewell, in the latter part <'f st 
century, produced the Dishley or New Leicester, which tbn ;h 
