The AYRSHIRES are a breed especially valuable for dairy purposes. Regarding its origin, Mr. Aiton who felt much interest in the subject, and whose opportunities for knowing the facts were second to those of no other, writing about forty years since, says, "The dairy breed of cows in the county of Ayr now so much and so deservedly esteemed, is not, in their present form, an ancient or indigenous race, but a breed formed during the memory of living individuals and which have been gradually improving for more than fifty years past, till now they are brought to a degree of perfection that has never been surpassed as dairy stock in any part of Britain, or probably in the world. They have increased to double their former size, and they yield about four and some of them five times as much milk as formerly. By greater attention to breeding and feeding, they have been changed from an ill-shaped, puny, mongrel race of cattle to a fixed and specific breed of excellent color and quality. So gradually and imperceptibly were improvements in the breed and condition of the cattle introduced, that although I lived in Ayrshire from 1760 to 1785, and have traversed 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."