CATTLE, AYB8HIRE3, 
7D 
Cere, and the others in about like proportion, but they are all good milkers, 
and Mr. Cushing is satisfied with them.” 
VV c note the fact of the declension in milk of the Ayrshires in this 
country, knowing the same to have occurred with cows of other breeds 
from England. It is nevertheless true, we think, that the milk produced 
here is richer in the constituents, as it is undoubtedly true that cows on 
flush, soft pastures, or those fed on soft, sloppy food, crive far poorer 
milk, although more in quantity, than when fed on shorter rich herbage,; 
or upon other rich food. 
Ayrshires in tho West. 
In the West the Ayrshires have not gained the celebrity that tho 
Jerseys or the Holsteius have. The probability is that the Jerseys owe 
much of their popularity to the fact that they are par excellence the 
family cow, where quality of milk has greater weight than quantity. 
The latter are hard keepers ; that is, they consume a large amount of 
food for the quantity of milk given, and probably more than either the 
Aryshiies 01 Holsteius for the quantity of butter and cheese pi'oduced. 
The Jersey must have rich food to enable her to sustain herself. Never- 
theless, the texture, solidity, hardness and delicacy of the butter amply 
compensates for this. The Holstein has grown in favor in the West 
rapidly within the last few years. Our abundant pasture and cheap 
forage and grain in winter, has made them prime favorites with all that 
class who must have a large quantity of fairly rich milk. As a cow for 
making cheese they are unsurpassed, as is the Jersey for butter. For a 
great flow of milk, rich in butter, our experience is that tho Ayrshire 
carries off tho palm, especially on pastures not good enough for the 
Holsteius. 
Description of Ayrshire Points, 
In judging cattle of any description, reference must always bo had to 
the characteristics of their breed. Thus, while all cattle are judged by 
certain undeviating standards as respects feeding and assimilation, beef 
cattle must be judged from a beef-making standard, and dairy cattle’ from 
their milk-producing powers. It is more than probable that, weight for 
weight, the Ayrslnro being a cow of medium size, will produce more 
milk than any other breed. In selection no surer test can be had than a 
careful study of her points. Dr. G. Lewis Sturtevant, of South Fram- 
ingham, Massachusetts, who has given the Ayrshire particular attention, 
and who is one of the most careful farmers and breeders in the East, thus 
describes the Ayrshire, and the same principles may be applied to tho 
Whole raoo of dairy cattle. 
