i 3 8 



AYRSHIRES. 



ter of the milk. For butter, the Ayrshire has not been classed among 

 the best, for the reason that the globules are not equal in size, causing 

 the cream to rise unevenly, and injuring the grain of the butter by reason 

 of protracted churning ; the use of the centrifugal in cream separation 

 practically does away with the first objection, but the second has yet to 

 be overcome before they can take high rank as butter producers. In 

 quantity of milk they excel the Jersey, but fall short of the Holstein- 

 Friesian ; the percentage of fat in the milk is good, and, taken in con- 

 nection with the large amount of casein, renders the milk from an 

 Ayrshire dairy pre-eminent for cheese. 



AYRSHIRE COW. 



Property of H. R. C. WATSON, West Farms, N. Y. 



Their beef claims must be accepted with some latitude. Unques- 

 tionably they produce excellent beef under favorable conditions, but 

 there is too great a tendency toward milk to admit of any very marked 

 aptitude for fattening. In size they rank with the small breeds mature 

 bulls weighing from 1,200 to 1,500 Ibs. , and cows from 900 to 1,100 Ibs. 



As showing the average yield under ordinary conditions, and with 

 very light feed, we give the public record of the herd owned by C. M. 

 Winslow, Brandon, Vt. : 



Average of 10 cows for year 1880, each 6,035 Ibs. milk. 



ii " " 1881, " 6,176 



" 9 " " 1882, " 6,672 



75 " " 1883, " 6,168 



16 " " 1884, " 6,814 



" 15 " " 1885, " 7,025 



