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 present highly improved condition," and thinks it
mainly due to careful selections and better treatment.

Mr. Aiton 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 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 summer and autumn."

Since Mr. Aiton wrote, even greater care and attention 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 ordinarily
fertile pastures they yield largely and prove very hardy and docile.
The oxen too are good workers, fatten well, and yield juicy, fine
flavored meat.

The JERSEY race,