SCALE OF POINTS 193 



enable them to carry off the prizes, although they possess an 

 advantage over the others in style and in a more perfect form 

 of body. 



Some modern members of the breed, when reared under 

 circumstances of soil and climate suitable for beef production, 

 fall away from the true Ayrshire characteristics, assume 

 strong bones, heavy and fleshy fore quarters and chest, and 

 also decline in milking powers ; but changes such as these 

 are usually dependent upon local surroundings, and have 

 been already fully explained. The best preventive of the 

 worst results of the tendency to coarseness through high 

 feeding, is to arrange that the heifers shall calve at two years 

 old in place of three years, the ordinary calving time of the 

 breed. Should the calf arrive when the quey is two years 

 old, her milking powers become better developed, and the 

 tendency to produce flesh is checked. 



The following is the scale of points for the Ayrshire 

 cow: 



SCALE OF POINTS 



Showing excellence in Ayrshire Cattle approved by the General Meeting 

 of Members of .the Ayrshire Cattle Herd Book Society of Great Britain 

 and Ireland held in July 1906. 



HEAD Forehead Broad and clearly defined . i 



Horns Wide set on and inclining upward . i 



Face Of medium length, slightly dished, clean 



cut, showing veins . . . i 



Muzzle Broad and strong without coarseness, 



nostrils large . . . . i 



Jaws Wide at the base and strong . . i 



Eyes Full and bright, with placid expression . 2 

 Ears Of medium size and fine, carried alert . I 



8 



NECK Fine throughout, throat clean, neatly jointed 

 to head and shoulders, of good length, 

 moderately thin, nearly free from loose skin, 

 elegant in bearing . ' .', . . 3 



FORE QUARTERS Shoulders Light, good distance 

 through from point to point but sharp at 

 withers, smoothly blending into body . 2 



Chest Low, deep and full between and back of 

 forelegs . . . . .6 



Carry forward . .811 



N 



