120 DOMESTIC ANIMALS, DAIRYING, ETC. 



At the present time each of the various recognized breeds of 

 domestic cattle may be < satisfactorily placed in one of three great clas- 

 ses designated, respectively, as beef cattle, dairy cattle and dual pur- 

 pose cattle. The characteristics of those breeds which are valued es- 

 pecially for their dairy qualities and of a few which belong primarily 

 to the beef breeds, but also possess dairy merit. Some of the dairy 

 breeds of Europe are not included ; it seems enough to present those 

 which are best known in the United States; which have already 

 made an impress upon the neat stock of this country, and which 

 promise to be of value in promoting dairy interests. 



AYRSHIRES. 



The county of Ayrshire, in the southwest part of Scotland, 

 stretches for 80 miles along the lower portion of the river Clyde and 

 the Irish Sea. The surface is undulating in large part, with moory 

 hills, much woodland, and a climate moist and rather windy, 

 although not severe. It is a region of moderate fertility, with natural 

 pasturage so distributed that grazing animals must travel long dis- 

 tances in a day to satisfy their hunger. 



The Ayrshire breed has been built up within the nineteenth 

 century by the liberal use of blood from the cattle of England, Hol- 

 land, and the Channel Islands. The exact facts and methods are 

 unknown, but the result testifies to the good judgment in selection 

 and breeding of those who carried on the work. The Ayrshire of the 

 present day which is found best developed in Cunningham, the 

 upper and most fertile of the three divisions of the country bears 

 strong resemblance to the Jersey in certain features; and in form, 

 color, and horn it resembles the wild white cattle of Chillingham 

 Park. Many people believe the cattle to be direct and but slightly 

 varied descendants of the original wild cattle of Great Britain. 

 There is a well-defined tendency in the improved Ayrshire to become 

 lighter in color, many being almost white. This is additional evi- 

 dence of a strong infusion of the blood last mentioned at some period 

 in the history of the breed. 



The first Ayrshires in America were brought to New York in 

 1822. They were imported into New England in 1830 and into Can- 

 ada in 1837. In 1837 there was quite a large herd in Massachusetts, 

 and several importations were made prior to 1845. This breed has 

 been a special favorite for dairy purposes in Canada and highly es- 

 teemed in the New England States and parts of New York. Else- 

 where in this country these cattle do not seem to be so well known as 

 their established merits deserve. 



Characteristics. Unless it be the little Irish Kerry, there is_no 

 cow which excels the Ayrshire in obtaining subsistence and doing 

 well on a wide range of scanty pasture or in thriving and giving a 

 dairy profit upon the coarsest forage. The natural hardihood of 

 constitution renders these cattle admirably adapted to grazing on 

 broken ^ and rugged pastures and in sterner weather than would be 

 conducive to the well-being of cows of some other breeds. The end 

 sought in perfecting the breed has been a large yield of milk \A-ithout 

 extravagance of food. It is a characteristic of the Ayrshire that she 

 carries her weight only, and lives only, to serve dairy interests with 



