AYRSHIRE CATTLE. 



59 



small, but quick and lively ; the horns small, clear, bended, and the 

 roots at a considerable distance from each other ; neck long and slender, 

 and tapering towards the head, with little loose skin hanging below; 

 shoulders thin ; fore-quarters light and thin ; hind-quarters large and 

 capacious ; back straight, broad behind, and the joints and chine rather 

 loose and open ; carcass deep, and the pelvis capacious and wide over 

 the hips, with fleshy buttocks ; tail long and small ; legs small and 

 short, with firm joints ; udder capacious, broad, and square, stretching 

 forwards, and neither fleshy, low hung, nor loose, with the milk-veins 

 large and prominent ; teats short, pointing outward, and at a consider- 



Fig. 18. Ayrshire Bull, "Cock-a-Bendie " (I204). 



Winner of the Champion Prize given by the Ayrshire Cattle Herd Book Society for the 

 best male in the Ayrshire classes, at the Jubilee Show of the Royal Agricultural Society of 

 England, Windsor, 1889. Bred and exhibited by Robert Osborne, of Drumjoan, 

 Ochiltree, N. B. Considered a model of type and colour for an Ayrshire. 



able distance from each other ; the skin thin and loose ; hair soft and 

 woolly ; the head, horns, and other parts of least value, small, and the 

 general figure compact and well-proportioned. There is to the 

 present day much dispute with regard to the origin of the Ayrshire 

 cow." 



At the Dairy Conference, 1889, held in the South-west of Scotland, 

 Mr. Robert Wallace, Auchenbrain, read a paper on " Ayrshire Cows as 

 Milk Producers," in the course of which he gave the following as the 

 points of a good or model Ayrshire cow : Head medium size, forehead 

 wide, nose fine between muzzle and eyes ; muzzle wide ; eyes full and 

 lively, with a docile expression when not disturbed ; neck long and 

 straight from shoulder to head, gracefully tapering from brisket 

 upwards, free from loose skin underneath, and fine at its junction with 

 the head ; shoulders thin at top ; brisket light ; the whole forequarters 

 thin in front and gradually increasing in depth and width backwards ; 



