304 STATE BOARD OF AGRICULTURE. 



thrive well on rather poor keep and care, and for a breed for the northern part 

 of our State while yet new and undeveloped, I should think would give good 

 satisfaction. It is said that in London, fine Galloway steers command the high- 

 est market prices. 



The Ayrshire is really the dairy breed, and as such recommends itself to 

 all who want to make dairying for butter or cheese a primary object. They are 

 in some cases extraordinary milkers, and one writer says second to none for 

 milk. Mr. Ayton, a Scottish writer, who is thoroughly conversant with the 

 facts, says of them: "They are brouglit 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 yield from 4 to 5 

 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." Tlie chief quality of 

 a dairy cow is to give milk in large quantity, and when old enough to turn off, 

 to fatten quite readily and make good beef. In all tliese respects the Ayrshires 

 are equal to and in most cases excel every other breed in a combination of the 

 three qualities, milk being the first and chief. They are well entitled to the 

 first rank of dairy breeds, being tame, quiet, and hardy, and the quantity and 

 quality of yield being considered with amount of food required. Compared with 

 the Jerseys they may safely be called first, as the milk is so much more abund- 

 ant, and richer in caseine (the cheese-producing element). It, however, has 

 not so much oily matter as Jerseys, but is as good a? the average of other breeds. 

 Mr. Sturtevant, a gentleman who has examined the milk of the dairy breeds, 

 viz., Jerseys, Ayrshires, and Holstein cattle, making many experiments, among 

 which were the quality, size of milk globules, quickness of cream rising, amount 

 of butter, color, texture, &c., &c., also the same with cheese, makes this siim- 

 mary : As to size of globule : 1st, Jerseys ; 2d, Ayrshires (butter family) ; 

 3d, Ayrshires (cheese family) — they having been bred with reference to butter 

 or cheese in two families by some breeders ; and 4th, Holsteins. The properties 

 of the milk ; the rapidity of cream rising : 1st, Jerseys ; 3d, Ayrshires ; 3d, 

 Holsteins. The rapidity of churning : 1st, Jerseys ; 2d, Ayrshires ; 3d, Hol- 

 steins. The value of the milk for cheese : 1st, Ayrshires ; 2d, Holsteins ; 3d, 

 Jerseys. Qualities desirable for milk retailers : 1st, Ayrshires ; 2d, Holsteins ; 

 3d, Jerseys. As to quantity there is no superiority of Jerseys over the Ayr- 

 shires ; and quality is more a matter of ta^te and preference. Which of the two 

 breeds is preferable is more a question of locality and other circumstances, than 

 one of quantity and quality of milk. It is generally conceded by those compe- 

 tent to judge that the Jersey cow is best fitted for a village resident or a sub- 

 urban locality, where special facilities are offered for the disposal of tlio butter 

 at high rates, or for an amateur farmer, who does not care so much for profit 

 as to show a fine herd and have the richest, creamy milk for table and family 

 use. There is this difference however: The Jerseys are rather tender, and 

 need the best of care, as they are rather subject to colds and consumption, while 

 the Ayrshires are hardy and will subsist well where Jerseys will scarcely live. 

 The transition from the climate of the Isle of Jersey, in tlie English channel, to 

 ours is too abrupt. Indeed, Mr. Culley says that there is not much use in Brit- 

 ish farmers getting them, as they will hardly stand the climate, especially in the 

 uorchern part of the British Islands. How much worse is the change to the 

 cold of one of our northern winters, especially if we have such an one as the last ! 

 After two or three generations the progeny may become so acclimated that they 



