64 



slower of the two in maturing, but is hardier. Compared with the 

 Jersey or other dairy breeds, the head of the Ayrshire is deeper in 

 the jaw and broader between the eyes. The horns are set on 

 widely and incline upwards. 



The udder is quite distinctive. Unlike those of the Shorthorn 

 and Jersey, which are to a certain extent pendulous, the udder 

 of the Ayrshire is firmly attached to the body, with an almost 

 flat and level sole extending well forward, with teats set on quite i 

 perpendicularly. 



Distribution of the Breed. Ayrshire cattle have been exported 

 in great numbers to Sweden, Denmark, the United States, Canada, 

 Australia, New Zealand and South Africa. Herds have been 

 established with success in countries so different as Finland and 

 India, and when its hardiness is considered there seems every chance 

 of its at least maintaining its position as one of the leading dairy 

 breeds of the world. 



Milk Production and Records. The Ayrshire shares with the 

 Kerry the credit of being able to yield a greater return of dairy 

 produce on poor land and inferior food, than any other breed. The 

 milk is of about average quality and, owing to the small size of 

 the fat globules, is particularly well suited for cheese-making. 



In 1903, through the efforts of the late Mr. J. Speir, the 

 Highland Society took up the question of milk records and con- 

 tinued to carry on the work in connection with them until 1907 

 when it was handed over to the Ayrshire Cattle Milk Records 

 Committee, now designated The Scottish Milk Records Committee. 

 It would be difficult to exaggerate the value of this work ; even 

 up to the present the direct gain to breeders in obtaining increased 

 milk production from their herds and greater prices for their 

 breeding stock must have been enormous. 



Under the scheme supervised by the Milk Records Committee 

 the actual weighing, testing, and recording is done by experts who 

 are continuously employed and who travel from one farm to another 

 staying a day, in some cases two, at each farm. Generally speak- 

 ing each herd is tested every three or four weeks, but astthe system 

 develops it will, no doubt, be found possible to arrange for more 

 frequent tests. The scheme is not confined to registered animals 

 but probably about 75 per cent, of the cows tested are such. 



The results have been published in slightly different forms in 

 different years. Up to 1910 the recorded yields of each cow tested 

 was published, along with information as to age and period of lac- 

 tation, in the Annual Report of the Committee. In 1910 and 

 1911 only yields are reported which were obtained in single 

 lactations terminating or approaching termination in the year 

 and lasting not longer than 52 weeks. The yields are classified 

 as follows : cows giving not less than 2,500 gallons and heifers 

 giving not less than 2,000 gallons of milk calculated as con- 

 taining one per cent, of fat are classed as " good." If 3| per 

 cent, of fat be assumed as the average content, these figures 

 correspond to actual yields of 714 gallons and 570 gallons respec- 

 tively. 



Cows giving less than two-thirds of these amounts are classed as 

 bad." 



