24 MEAT. 



or brown, is more a prevailing color of the breed. . . . 

 White, if there be not roan mixed with it, I do not 

 consider a proof of the presence of short-horn blood. 

 Our favorite colors are white flecked, or red bodies 

 and white legs. Dark reds and black muzzles are 

 favorites also. This color is considered the hardiest, 

 though I incline to think there is somewhat of a 

 cross in it. Ayrshires are hot disqualified as prize- 

 takers on account of color." 



In Ayrshire, the design all along has been to dis- 

 courage the growth of those points which, though 

 perhaps useful in the animal reared for meat, have 

 no use in the dairy animal. That she yields much 

 milk, and that she yields it without extravagance of 

 food, is the end sought. Everything in the economy 

 of the animal must be subsidiary to this ; and if any 

 one can point out in her figure a pound of flesh that 

 is not tributary to this purpose, or if there is need- 

 less weight of bone, then it will fall to the breeder 

 to lop it off. It is a characteristic of the Ayrshire that 

 she 'carries her weight only, and lives only, to serve 

 dairy interests with the utmost utilization of food. 



But her service in this direction does not preclude 

 her from taking on flesh rapidly when not in milk, 

 and fed well, nor does it preclude the meat being 

 of the best quality. Though she does not afford the 

 butcher meat in as economically-shaped pieces as the 

 Short-horn, so like a brick, in form of carcass, it is 

 equally as good, if not superior. In the Ayrshire, 

 the fat is mixed with the lean, evenly and in thin 

 streaks. When fed for the butcher, then all her 



