THE DAIRY. 523 



" ing them some regard should be had to the condition of the cow, 

 " the thickness of skin and fat by which they may be surrounded, 

 *' and the general activity and food of the animal. Food calcu- 

 *' lated to stimulate the greatest flow of milk will naturally increase 

 *' these veins, and give them more than usual prominence." 



Flint gives the following description of the characteristics of the 

 Ayrshire cow : — 



* * * " In color, the pure Ayrshires are generally 

 " red and white, spotted, or mottled, not roan like many of the 

 " short horns, but often presenting a bright contrast of colors. 

 " They are sometimes, though rarely, nearly or quite all red, and 

 " sometimes black and white ; but the favorite color is red and 

 " white brightly contrasted, and by some, strawberry-color is pre- 

 " ferred. The head is small, fine, and clean ; the face long and 

 "narrow at the muzzle, with a sprightly yet generally mild ex- 

 " pression ; eye small, smart, and lively ; the horns short, fine, 

 " and slightly twisted upward, set wide apart at the roots ; the 

 " neck thin ; body enlarging from fore to hind quarters ; the back 

 " straight and narrow, but broad across the loin ; joints rather 

 " loose and open; ribs rather flat ; hind-quarters rather thin ; bone 

 " fine -, tail long, fine and bushy at the end ; hair generally thin 

 " and soft ; udder light color and capacious, extending well for- 

 *' ward under the belly ; teats of the cow of medium size, gener- 

 " ally set regularly and wide apart ; milk-veins prominent and well 

 " developed. The carcass of the pure-bred Ayrshire is light, 

 " particularly the fore-quarters, which is considered by good 

 "judges as an index of great milking-qualities, but the pelvis is 

 "capacious and wide over the hips." 



Concerning the points of the Jersey cow, the following is copied 

 from the scale of points established by the Royal Jersey Agricul- 

 tural Society, and is the standard of the best breeding of that island 

 for many years : — 



* * * " The head of the pure Jersey is fine and 

 " tapering, the cheek small, the throat clean, the muzzle fine, 

 " and encircled with a light stripe, the nostril high and open ; the 

 " horns smooth and crumpled, not very thick at the base, taper- 



