THE AYRSHIRE 



423 



Standard amount of fat and solids for cheese-making, this milk 

 is regarded with favor for this purpose. In cheese tests at the 

 Ontario Experimental Farm 100 pounds of Ayrshire milk pro- 

 duced 12.9 pounds of curd, compared with an average of 12.8 

 for all breeds and grades. 



The Ayrshire as a producer of beef ranks among the first of 

 the dairy breeds. It is natural for animals of this breed to carry 

 somewhat more flesh than the more refined dairy type. Ayrshire 



Fig. 185. Pansy's Daughter of South Farm 37642, a very beautiful Ayrshire 



heifer bred by John Sherwin, Willoughby, Ohio, that sold at the New England 



Ayrshire Club sale in 1918 for J4200. From photograph, by courtesy of the 



Ayrshire Breeders' Association 



steers feed to make a very salable carcass, with a killing quality 

 more acceptable to the butcher than the other dairy breeds, lack- 

 ing the high fat color of the Jersey and Guernsey and the offal 

 of the Holstein-Friesian. One Ayrshire steer ten hundred and 

 ninety-five days old is reported by Henry to have weighed 1320 

 pounds, gained 1.2 pounds daily, and dressed out 63.3 per cent, 

 the poorest daily gain made by any of eleven breeds, but dressing 

 out better than Sussex, Holstein-Friesian, Jersey, or native. Other 



evidence also indicates that Ayrshires mature and feed slowly. 

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