Shorthorns 71 



where Ayrshires have been constantly kept since 

 before the close of the Civil War. In those localities, 

 where Ayrshires have been kept longest without impor- 

 tations from Scotland, they have taken on a rather 

 different type. They have lost something of the 

 smoothness of form, have increased somewhat in size, 

 the udders have lost some of the symmetry, and dark 

 colors usually predominate. Usually they have lost 

 nothing in productivity, and some of the largest pro- 

 ducers of the breed may be found in these localities. 

 Animals of this sort are often spoken of as belonging 

 to the American type in contradistinction to those 

 first described, which are commonly known as of the 

 Canadian or Scotch type. 



The Ayrshire ordinarily produces milk and butter 

 in relatively large amounts for the amount of food 

 consumed, but, considering the cow as an individual, 

 the Ayrshire does not yield so much milk as the Hoi- 

 stein, and the milk is not so rich as that of the Jersey 

 or Guernsey. Consequently they have to compete 

 with all the other breeds, and they remain in point 

 of numbers distinctly below the other three breeds in 

 nearly all dairy localities. 



Shorthorns. While the Shorthorn ranks among 

 the leading beef breeds, it should also be considered 

 from the standpoint of the dairy. The original Short- 

 horn cow was a notable milk producer, and some of 

 the earlier breeders gave attention to their develop- 

 ment along this line, but the demand for beef over- 

 shadowed the dairy, and many tribes and families of 

 Shorthorns have been bred so strongly for beef for 



