Cx 
I^TRY H O 
PHOTO fcgQ. C O.ROC 
Vol. LV. No. 2422. 
NEW YORK, JUNE 27, 1896. 
*1.00 PER YEAR. 
THE AYRSHIRE COW. 
WHERE SHE CAME FROM; WHAT SHE DOES. 
A “Hustler ” and How She Hustles. 
The pictures of Ayrshire cattle od this page, show 
specimens of the breed from the herd of G. M. Winslow, 
the secretary of the Ayrshire Cattle Breeders Associa¬ 
tion. These animals are said to be excellent 
representatives of the modern breed. It is said 
that the Ayrshires have received less good ad¬ 
vertising than any other breed of cattle now in 
America. Somehow breeders have been very 
modest in describing the good qualities of their 
cows, but in spite of this, they have been quietly 
at work improving the breed, until now it has a 
special and recognized place in American dairy¬ 
ing. The history of the breed is thus given by 
the secretary : 
“ This breed of dairy cattle originated in the 
County of Ayr, Scotland, and has been known 
as a distinct breed for over 100 years. The 
source from which they originated, is somewhat 
obscure, but the general belief is that the native 
stock of the country was built up by selection 
and the help of some foreign breeds, brought in 
for the purpose of improving the dairy stock of 
the country. There is good reason to believe 
that theTeeswater or old style of Durham, were 
the chief factors in the establishment of this 
breed, for they both resemble the Durham, and 
the common report of the country indicates 
such an origin. 
“ The County of Ayr is, in its climate and 
natural resources, admirably calculated to orig¬ 
inate and foster a hardy and enduring race of 
cattle, being of naturally strong and productive soil, 
but swept by frequent coast storms of sufficient 
severity to try the constitution of the most hardy 
cattle. The natural combination of severe climate 
and good food, and the Scotch method of compelling 
the cows to roam over the heath in all weathers, was 
calculated to develop such traits of con¬ 
stitution and dairy quality as would fit 
them for Canada and the New England 
States. 
“ They were introduced into Canada 
by the early Scotch settlers, and have 
ever been a favorite, breed in all that 
northern country ; at a somewhat later 
period, they were introduced into New 
England by the Massachusetts Society 
for the Promotion of Agriculture, and 
by a few private individuals in New 
England and the Middle States. 
“ They were found to be a desirable 
breed of cattle of wonderful dairy qual¬ 
ity and unusual hardiness, and in every 
way adapted to the needs of the dairy¬ 
man, except that they had short teats, 
the result of selection and breeding in 
Scotland where, the milking being done 
by women, the preference was naturally 
for small teats ; but in America the 
milking is by men who want a long, 
large teat that they can easily grasp 
with the full hand. This was a serious 
objection to the Ayrshire, and in spite of 
her great dairy ability, she became un¬ 
popular with all but her best friends 
who believed that the defect might be 
remedied. The Scotch have continued the general 
type of the original breed, with blocky, compact body 
and short teats, and the Canadians have closely fol¬ 
lowed the home type of Scotland ; but the breeders 
of the United States have changed the objectionable 
characteristics, and produced a type of this breed that 
fits them for the needs of our dairymen without 
sacrificing the dairy quality. There is to-day a marked 
difference between the Scotch type and the type in 
the United States. The Scotch and the Canadian 
cattle have more white, larger horns, smaller and 
more compact bodies, a smaller and better shaped 
udder, with shorter and smaller teats, while the 
breeds of the United States have sacrificed the non- 
HOW THE AYRSHIRE “GIVES DOWN.” Fig. 139. 
essentials, and built up the strictly useful. While 
our Ayrshires may, to a Scotch eye, lack in symmetry, 
they excel in dairy qualities, and are what the dairy¬ 
men demand, hardy, useful, every-day cows.” 
The modern Ayrshire is thus described : 
“She weighs about 1,000 pounds in good flesh soon 
A TYPICAL AYRSHIRE COW. Fig. 140. 
after calving. She is wedge-shaped, having a small 
head and fine upright horns, full eyes with a pleasant 
expression, long slim neck, thin shoulders, ribs well 
spread, forming a large barrel, straight back from 
head to root of tail, broad hips, heavy hind quarters, 
small, bony legs, long, thin tail, large, square udder 
running well in front and behind, long teats^well 
spread, and large milk veins with two or more milk 
holes. The usual color is red and white in distinct 
patches, varying more or less red or white in different 
herds according to the taste of the breeder in selec¬ 
tion. A shade of brown or light red of a yellowish 
cast is sometimes found, but the more common color 
is dark red and white. 
“In disposition, she is tame and docile, very 
quick to learn and of a retentive memory. She 
is not easily disturbed ; no amount of excite¬ 
ment or commotion in the stable at milking 
time, disconcerts her, and she appears as ready 
to yield her milk to one person as to another. 
She is a very comfortable cow to care for, as she 
knows her place, and will always take it, is a 
quiet, pleasant cow to milk, and has no notions 
that must be humored. She is hardy and healthy, 
having a vigorous constitution and great power 
of resisting disease. It is very rare to find a 
cow that is troubled with garget or any other 
trouble with the udder or teats. 
“ While it is not claimed for the Ayrshire that 
she cannot take tuberculosis, it is claimed that 
the appears less susceptible to it than any other 
of the thoroughbreds, having been frequently 
exposed in stables full of it, and on testing the 
whole stable, the Ayrshire seemed singled out 
as not having it. While an occasional Ayrshire 
may have tuberculosis, as a breed, she does not 
appear susceptible to it, but, on the contrary, 
appears strongly to resist the disease. 
“She is always hungry and not at all dainty 
about her food. Everything tastes good to her 
because of her good appetite and strong diges¬ 
tion. She is always busy about her business of 
making milk, and when not eating, is chewing her 
cud. I have often seen her when on the road con¬ 
tinue chewing her cud even when started into a run. 
Nothing seems able to divert her from the one great 
end of her life, making milk and getting the most out 
of what she eats. It is claimed, and generally 
acknowledged, that an Ayrshire cow 
will give a larger return of dairy prod¬ 
uct, on an average, for the food con¬ 
sumed, than any other cow.” 
Of course, we understand that these 
statements are made with a view of de¬ 
tailing the very best qualities of the 
breed. Of course, no one believes that 
Ayrshires cannot contract tuberculosis. 
The statement is made about Japan 
plums, that the curculio cannot harm 
them. No one believes it who has grown 
them, yet they are, undoubtedly, less 
injured by the insect than are the thin¬ 
ner skinned varieties. So with the Ayr¬ 
shires, they are, as a breed, hardy and 
vigorous, and will, undoubtedly, resist 
disease where weaker animals would 
succumb to it. Their quiet disposition 
and ability to eat large quantities of 
coarse fodder, will make them valuable 
as barn feeders, while their energy and 
strength adapt them for thin and hilly 
pastures in rough countries. 
As a dairy cow, the Ayrshire ranks 
high. Her milk may not be so rich as 
that of the Jersey or Guernsey, but there 
is a large mess of it, and when the cost 
of producing a pound of milk or butter 
is fairly figured out, the Ayrshire will generally be 
found among the winners. If those whose business 
it is to breed them, had half as much confidence in 
their abilities as they have reason to have, the Ayr¬ 
shires would long since have been up among the 
leaders in^the race for popularity, for that is certainly 
where.they* belong. 
