24 HINTS ON DAIRYING. 



butter and cheese from th.-^ same milk. The Ayrshire, 

 like the Dutch-Friesian, may be called a good general 

 purpose cow. The greatest objections to this breed have 

 been its nervousness and its small teats; but both of 

 these may be overcome by gentle treatment and careful 

 breeding indeed, have been overcome in many cases. 

 For rough, hilly pastures, there is no better cow than the 

 Ayrshire. But although she can stand some hard fare, 

 she responds quickly to gentle and generous usage. 

 Well-selected and well-bred Ayrshires make a splendid 

 dairy herd. 



THE SHORTHORN. 



This has long been a popular breed, and there may 

 be said to be a strong popular prejudice in its favor. Its 

 undisputed, and perhaps unequaled, beef qualities have 

 been its strongest recommend. It was, however, origi- 

 nally a milch breed, and some families of the breed are 

 still hard to excel for the dairy. But it is quite difficult 

 to select and maintain a milking strain, so long have the 

 Shorthorns been bred for "beef and beauty," and so 

 effectually have the milking qualities been bred out of 

 them. In some of the beef families, the cows do not give 

 milk enough to support their calves. Yet, many dairy- 

 men cling to this breed and keep unprofitable dairies be- 

 cause they can get a good price for the old carcass as 

 beef when the cow is no longer tolerable in the dairy 

 herd. This is short-sightedness, and holding beef for 

 market too long and at too great a cost. The profit 

 should be in the dairy products, where a dairy herd is 



