240 PRINCIPLES OF FARM PRACTICE 



pounds of milk and 251.85 pounds of butter fat. The sire 

 was a pure-bred Holstein. On the other hand, a cow, yielding 

 4916 pounds of milk and 204.91 pounds of butter fat, pro- 

 duced a daughter whose record was 13 per cent less milk 

 and 6 per cent less butter fat. In this case the sire was a 

 poor one. 



Breeds of dairy cattle. Among the most important 

 breeds of dairy cattle are the Holstein, Ayrshire, Jersey, 

 and Guernsey. 



Holstein. The official name of this breed is Holstein- 

 Friesian but it is commonly called Holstein. It is the largest 

 of the dairy breeds. Its color is always black and white, 

 varying in proportion in different individuals from almost 

 pure white to almost pure black. 



The Holstein ranks first in the quantity of milk production, 

 but low in the percentage of butter fat. The strong points 

 of the breed aside from high milk yield are vigor of consti- 

 tution, good disposition, and its value for beef and veal. 



Ayrshire. This breed is next to the Holstein in size. 

 An Ayrshire may be recognized by its red and white, or 

 brown and white, spotted body and its sharp, erect, outward, 

 upward, and backward curving horns. It is less angular than 

 other dairy breeds, having smoother shoulders and fuller hind- 

 quarters. The udder is said to be the most perfect of any 

 breed, particularly the fore udder. 



As a milk producer, the Ayrshire is not equal to the Hol- 

 stein in quantity of milk, or the Jersey and Guernsey in 

 percentage of butter fat. Its value for beef and veal is about 

 equal to that of the Holstein. 



Jersey. Individuals of this breed are the smallest of the 

 dairy breeds common in this country. The color ranges from 

 light fawn to dark gray or black, the most common being 



