238 AGRICULTURE FOR COMMON SCHOOLS 



in point of number. The Holstein-Friesian is the largest of 

 the dairy breeds, being almost as heavy as Shorthorns, but they 

 are not so beefy. They are always black and white in color 

 in America, but in Holland some pure-bred herds are red and 

 white. The calves make good veal, but the beef of mature 

 animals is not of good quality. As producers of large quan- 

 tities of milk, the Holstein-Friesian is ahead of all other 

 breeds, but the average milkis rather low in per cent, of but- 

 ter-fat, being about three per cent., while that of the Jersey 

 and Guernsey is four and a half to five per cent. Many cows 

 have given from 20,000 to 30,000 pounds of milk in a year, 

 and because of this large quantity there are many butter 

 records of twenty pounds and over per week. The butter-fat 

 globules are small and do not separate from milk quickly 

 upon standing. For this reason the milk is excellent for retail 

 trade. The milk is also used largely for cheese in cheese- 

 making districts. There are many noted families of Holstein- 

 Friesians. Plumb mentions the following prominent ones: 

 Aaggie, Netherland, Clothilde, Johanna, Pauline Paul, De 

 Kol, Schuiling, and Pietertje. 



4. Ayrshire. — This is a Scotch dairy breed coming from 

 the county of Ayr. Its origin was from a mixture of breeds 

 followed by careful selection. The Ayrshire is red, brown, or 

 white, or a mixture of these colors. They are somewhat larger 

 than Jerseys and Guernseys. In milk and butter yields they 

 compare very well with other breeds. Their milk is espe- 

 cially good for cheese-making. The calves of this breed 

 also make good veal. Ayrshires are hardy and do well on 

 scant pasturage. In America they are found mostly in 

 Ontario and Quebec, and in New York and the New Eng- 

 land states. 



