JUDGING LIVE STOCK. 133 



position of the milk, mentioned in the preceding lesson, makes 

 these cattle of special merit in furnishing milk for city trade. 

 The breed is not adapted to the production of beef, but the 

 steers can be fed for veal, or as mature animals, and make 

 as good beef as any dairy breed can. 



Points to Be Observed in Judging and Selecting Ayrshire 



Cattle. 



The following scale of points was adopted by the American 

 Association of Ayrshire Breeders in January, 1901: 



Cow. 



The following scale of points for the Ayrshire cow was 

 adopted, being similar to the scale adopted in Scotland in 

 1884, and changed in a few points to render them applicable 

 to this country: 



1. Head. Medium in length; forehead, wide; nose, fine 



between the muzzle and eyes; muzle, wide; eyes, 

 full and lively, causing a hollow in face; wide be- 

 tween horns inclining upward 10 



2. Neck. Moderately long, and straight from the head 



to the top of the shoulder, free from loose skin on 

 the under side, fine at its junction with the head, 

 and enlarging symmetrically towards the shoulders. 5 



3. Forequarters. Shoulder, sloping; withers, fine; chest, 



sufficiently broad and deep to insure constitution; 

 brisket and whole forequarters light, the cow grad- 

 ually increasing in depth and width backwards 5 



4. Back. Short and straight; spine, well defined espe- 



cially at the shoulders; ribs, well sprung, giving 

 large barrel capacity; the body deep at the flanks. . 10 



5. Hindquarters. Long, broad and straight, except a pel- 



vic arch; hook-bones wide apart, and not overlaid 

 with fat; tail long, slender and set on a level with 



the back 7 



G. Udder. Capacious and not fleshy, hind part broad and 

 firmly attached to the body, the sole nearly level 

 and extending well forward ; milk veins about udder 

 and abdomen well developed; the teats from 2 1 /& 



