From what has already been said, it will be understood, that the dairy is the leading object with the breeders of Ayrshires. At the same time the fact has not been overlooked, that to breed and perpetuate a profitable dairy stock, regard must be had to hardiness and strength of constitution, and also to such fattening tendencies as will insure a profitable return from calves fattened for veal, from steers reared for beef, and for cows, which having served their turn in the dairy, are at last dried of their milk and prepared for the shambles. The importance of these properties is not sufficiently regarded by keepers of dairy stock in this country. The remark has not unfrequently been heard that the "_looks_ of a cow are nothing." People who hold this absurd notion will never be distinguished for breeding profitable dairy stock. Even if milk were the sole object, it would be impossible to preserve a breed possessing superior qualities, in this respect, without giving attention to those points of form which denote strength of constitution. It has been well observed by Magne, that in the breeding of dairy stock, we should "make choice only of animals possessing the _two-fold character of general vigor, and activity of the mammary system_." The leading breeders of Ayrshire, in Scotland, have followed these principles to some extent, if not to the full degree to which they should be observed. Hence, they claim a high rank for the breed in reference to general usefulness. Aiton, speaking of what the Ayrshire cow would do, says, "She yields much milk, and that of an oily or butyraceous, or caseous nature, and 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." Whatever may be said in regard to the extent of these claims, it will be admitted that they indicate the confidence which was long ago placed in the breed in regard to the properties mentioned. Youatt, who wrote twenty-five years after Aiton, says, "The breed has been much improved since Mr. Aiton described it." It is thirty years since Mr. Youatt made this remark, and in this time the breed has been still further improved in reference to general usefulness. I have been assured by some of the most experienced breeders in Scotland, that while nothing has been lost on the score of dairy properties, considerable has been gained in hardiness and thrift, and in the faculty of giving a greater return, both in milk and flesh, for the food consumed. Of course it is the return obtained in proportion to the food eaten, that constitutes the true criterion of value in all animals.