The Ayrshires, as already seen, have been bred with reference both to quality and quantity of milk, and the grades are usually of a very high order. The best milkers I have ever known, in proportion to their size and food, have been grade Ayrshires; and this is also the experience of many who keep dairies for the manufacture of butter and cheese, as well as for the sale of milk. A cross obtained from an Ayrshire bull of good size and a pure-bred short-horn cow will produce a stock which it will be hard to beat at the pail, especially if the cow belong to any of the families of short-horns which have been bred with reference to their milking qualities, as some of them have. I have taken great pains to inquire of dairymen as to the breed or grade of their best cows, and what they consider the best cows for milk for their purposes; and the answer has almost invariably been the Ayrshire and the native. The Ayrshires have by no means been a failure in this country, although I do not think that, as a general thing, we have been so fortunate hitherto as to import the best specimens of them. If any improvement has been made in our dairy stock apart from that effected by a higher and more liberal course of feeding, it has come, in a great measure, from the Ayrshires; and, had the facilities been offered to cross our common stock with them to greater extent, there can be little doubt that the improvement would have been greater and more perceptible. It should, however, be said, that in sections where the feed is naturally luxuriant, and adapted to grazing large animals, some families of the short-horns crossed with our natives have produced an equally good stock for cheese and milk dairies. Before closing this part of the subject, it is proper to observe that among the earlier importations were several varieties of hornless cattle, and that they have been kept distinct in some sections, or where they have been crossed with the common stock there has been a tendency to produce hornless grades. These are not unfrequently known under the name of buffalo cattle. They were, in many cases, supposed to have belonged to the Galloway breed; or, which is more likely, to the Suffolk dun, a variety of the Galloway, and a far better milking-stock than the Galloways, from which it sprung. The polled, or hornless cattle, vary in color and qualities, but they are usually very good milkers when well kept, and many of them fatten well, and attain good weights. The Hungarian cattle have also been imported, to some extent, into different parts of the country, and have been crossed upon the natives with some success. Many other strains of blood from different breeds have contributed to build up the common stock of the country of the present day; and there can be no question that its appearance and value have been largely improved during the last quarter of a century, nor that improvements are still in progress which will lead to satisfactory results in future.