BODY CHARACTERISTICS 91 



acter to add refinement, to reduce the size, and yet to liold the 

 milking qualities. The West Highland, Hereford and Devon 

 bloods were probably introduced into a few herds, but whether any 

 appreciable amount of the blood of the latter has been handed 

 down in those animals that formed the Ayrshire is not known. 



Home Conditions. — The land in the country of Ayr, Scot- 

 land, rises from the ocean on the west, rapidly into the moun- 

 tains 2000 or more, feet in height. Though cold in winter, the 

 climate is not hot in summer. Plentiful rainfall keeps the 

 grass on the clay pastures abundant. Thus, the Ayrshire cattle 

 were developed under the cool, nigged conditions where grazing 

 ability was essential. 



The birth-place of the AjTshire breed of cattle in close 

 proximity to the magnificently developed beef breeds of both 

 Scotland and England doubtless had its influence in the develop- 

 ment of sjinmetry and beauty in this dairy breed. And certain 

 it is that the Ayrshire breeders have set a pace in the matter 

 of beauty and poise of the animal which the adherents of other 

 dairy breeds find hard to follow (Fig. 33). 



Importation to America — Early in the nineteenth century 

 Ayrshires were brought to Canada and soon after lierds were 

 established in New England. Some are thought to have been 

 brought to Connecticut as early as 1832. Many-of the Ayrshire 

 herds of the eastern states are the descendants of these early 

 importations. Larger numbers of better developed animals were 

 brought over later. Importations are still being made. 



Body Characteristics. — The Ayrshire ranks as a middle- 

 weight dairy breed, mature cows weighing in the neighborhood 

 of 1000 pounds and bulls ranging from 1500 to 2000 pounds. 

 Eor many years the plump form was held to, in the endeavor to 

 retain the beef-making qualities along with the dairy. The^e 

 are now spoken of as " tubby " and as being too plump to be 

 ideal representatives of the breed. The present ideal for a cow 

 is an animal of greater scale, deeper body, and more angularity 

 ■ (Fig. 34). The beautiful, straight back, level rump, long rear 

 quarters and symmetrical udder are being retained and the 

 short teats of the past are being developed past the point of 

 criticism. In color the American Ayrshire is often a deep red, 



