cheese merchants from Kirktoun also bought up the cheese and took them to Glasgow for sale in the markets. Barbara's system for making Dunlop was widely copied and extended rapidly to many all parts of Scotland by the end of the 18th century, even where traditionally sheep's milk cheese had been made. Nothing but skimmed milk had been used in the process of cheese making in this district, previously. All the cheese similarly made in the western counties received the appellation of "Dunlop" and in 1837 the Ayrshire Statistical Account records that 25,000 stones imperial were made in this parish annually. The high value which was set on the Barbara Gilmour cheese for the purpose of roasting was very much confined to Ayrshire, where a farl of oat cake or supple scone spread with roasted cheese, and a bowl of milk, or whey, or tea, or cold water, made a highly relished and substantial meal, precluding in many families the use of bacon for breakfast. Cadgers Cadgers were the middlemen who toured the farms and bought the cheeses by direct negotiation, sending them to the markets in Glasgow, Edinburgh and other places. By 1837 some fourteen cadgers made a living in Dunlop Parish through buying and selling Dunlop cheese. In the long maturing stage Dunlop cheese loses very considerably in weight, which made dealers impatient to get it off their hands; and it was usually therefore retailed before it was ripe, and at an inferior price. A poem Ayrshire or Dunlop cattle Dunlop cattle are supposed to have originated here or within the parish, bred by J. Dunlop of that Ilk from improved stock from Holland, in around 1550 to 1700 or later. J. Dunlop of Titwood is said to have first bred 'Ayrshire Cows' at one of his home farms. The breed, also known as Cunninghame or Ayrshire cattle are pied, white and brown, short in leg, long in the horn, straight in the back: the bulls are fiery in temper and the cows are peculiarly placid and docile. They produce milk which is very high in butterfat and ideal for cheese-making. The milk has a high protein content and is relatively homogenous. It is an interesting point to note that the selective breeding of cattle was almost impossible before the enclosure of land by dykes and ditches in the 18th-century, because prior to this the cattle were free