308 JUDGING DAIRY CATTLE 



in its development as indicating dairy characteristics. The 

 quality of the Ayrshire is medium. The udder is one of the 

 distinctive qualifications of the breed. It is attached high, 

 extends well forward, and is unusually well carried. Pendant 

 udders are not common in the breed. The quality of the 

 milk is fair, ranking somewhat higher than that from the 

 Holstein-Friesian. The breed is adapted to sparse pasture 

 conditions. It is hardy, and does well under conditions 

 where other less vigorous breeds would fail. The general 

 conformation is long, low, and deep in the body. Lack of 

 size and pronounced dairy temperament are the chief criti- 

 cisms of the breed, although these are not serious. 



STANDARD OF EXCELLENCE AND SCALE OF POINTS FOR AYRSHIRE 



CATTLE. 



BULL. 

 HEAD 16 Points. Points. 



Forehead: broad and clearly defined 2 



Horn: strong at base, set wide apart, inclining upward . . 1 



Face: of medium length, clean cut, showing facial veins . . 2 



Muzzle: broad and strong without coarseness 1 



Nostrils: large and open 2 



Jaws: wide at the base and strong 1 



Eyes: moderately large, full and bright 3 



Ears: of medium size and fine, carried alert 1 



Expression: full of vigor, resolute and masculine .... 3 

 NECK 10 Points. 



Of medium length, somewhat arched, large and strong in the 

 muscles on top, inclined to flatness on sides, enlarging 

 symmetrically toward the shoulders; throat clean and free 



from loose skin 10 



FOREQUARTERS 15 Points. 



Shoulders: strong, smoothly blending into body with good 



distance through from point to point and fine on top . . 3 

 Chest: low, deep and full between back and forelegs ... 8 

 Brisket: deep, not too prominent and with very little dewlap . 2 

 Legs and Feet: legs well apart, straight and short, shanks 

 fine and smooth, joints firm, feet of medium size, round, 



solid and deep 2 



BODY 18 Points. 



Back: short and straight, chine strongly developed and open 



jointed 5 



Loin: broad, strong and level 4 



Ribs: long, broad, strong, well sprung and wide apart . . 4 

 Abdomen: large and deep, trimly held up with muscular 



development 4 



Flank: thin and arching 1 



Carried forward .... 59 



