THE BREEDS OF CATTLE 2-l\ 



(Fig. 115), although it shows much less refinement than 

 the Jersey, and Ayrshire cattle are of very uniform type. 

 They lack some of the angularity which characterizes the 

 dairy breeds, although the most typical individuals give 

 no suggestion of beefiness. They are more short legged 

 and compact in body than is usual in dairy cows. The 

 Ayrshire head is very characteristic ; it is of medium 

 length and width, not especially fine, but surmounted 

 with long, strong, symmetrical, white horns inclining 

 generally upward, forward and outward with consid- 

 erable spread, and a peculiar backward turn at the tips. 

 The hide is of medium thickness, mellow and pliable, 

 the secretions of a rich yellow or brownish color and the 

 hair coat fairly heavy but fine. The most typical Ayr- 

 shire color is white and a peculiar red with a brownish 

 cast (wine colored). The old-fashioned Ayrshire was 

 more often red with white spots, while the more approved 

 type now is white with red spots. The red is sometimes 

 brindled, but this is undesirable. 



The udder of the Ayrshire is one of its most distinctive 

 features. In shape, especially in fore udder development, 

 and in texture it is unsurpassed, while its size is greater 

 than at first apparent, on account of the snug manner in 

 which it is suspended against the abdominal wall. The 

 teats are rather short but well placed, the floor of the 

 udder being remarkably level, on account of the even 

 development of all four quarters. Short teats are the 

 charge most frequently brought against this breed, 

 although some udders do not have sufficient capacity and 

 some cows are undersized. 



244. The Brown Swiss. — This breed is descendant 

 from a very old race of cattle in the mountains of Switzer- 

 land. They have been generally considered a dual- 



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