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 Hol- 
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 
