The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1871-02-28
The AYRSHIRE Cow.

The Ayrshire Cow.
We alluded in our last "Ploughman"
to the visit of "Northern Farmer"
as related in the Farmers magazine"
to the herd of farmer in Ayr who had
been fortunate in carrying off many
prizes for the excellence of his dairy
cows. 1t was sort of casual glance at
one of these prize cows, but he says
that from end to end of the byres all
the cows looked as though they had
been cast in one mould, so nearly were
they alike in size, color, set of horns,
form of milk vessels, and general con-
| fguration.
Four of the cows in this mans herd
had taken eight prizes. The writer
was struck not only by the perfection
of form, but by the surprising indications
of milk in proportion to size. The
small size of the cattle seemed to be the
only objection that could he raised
against them by one accustomed to the
sight of Short-horns, though he admits
that the small size is nothing against
the breed when it is considered how
easily it is kept up. The small or me-
dunn size is, indeed, the greatest thing
in her favor in the light and not over
productive pastures of her native coun-
try.
The Ayrshire COW is not over and
above suited to rich and luxuriant pas
lures or any more so than Short-horn
is to pastures of an opposite character.
The characteristics of each soon become
extinct on pastures not naturally suited
to them. On rich lands the Ayrshire
soon runs to larger size, and her beef
producing qualities increase in prom
inence, while the milk-producing
qualities fall off.
Here is description of the first prize
COW by the owner himself, standing by
her side. The horn is slightly upturn-
ed, wide, clean, and rather thin. The
forehead broad between the eyes. Nose
not too long, but rather conveying the
idea of shortness. Neck thin and
lengthy(a COW with a short neck, no
matter what her breed, will be apt to
dry off early, however well she may
milk when she first comes in; The
shoulders sharp, not too thick and
fleshy. Rib we'll rounded, and rather
thick around the region of the heart
Short in the couplings, broad over the
loin, square to and over the rump.
Tail neatly set on and tapering to a
fine point. 1t is desirable to have a
wide calving bone. The difficulty and
danger of parturtion is much lessened.
The udder we'll set on. For a prize
taker this point must be faultless, as no
beauty of form or regularity of other
f points will make up for deficiency IN
the form or size of the milk vessel. II
this is in perfection, other and minor
points may be overlooked. Viewed
. from behind, the thighs are completely
: filled, no hollow being seen either at
f the top or sides of the udder. The
thighs must be of considerable breadth.
This is point of considerable import
ance. Looking at either side ofthe I'D
der, no hollow or indentation should
be seen between the teats, its under sur
S face being level and solid, the teats be-
ing set at equal distances and inclined
> to point inward when the udder is emp
ty. The teat small and round-thim-
BILE shaped. The skin of the udder soft
. and capable of considerable distention,
f and extending we'll forward under the
q belly. The legs short, clean, and fine.
Fineness of bone is almost sure indi-
cation Of care in breeding in this as
well as in other breeds. The back OF
the COW is as straight as a gun barrel,
g and her skin soft and silky. Her pro.
, duct was stated in the "Plougbman"
of last week The owner of the COW
traced her back several generations, heI
: dam, her grand dam and more remote
e ancestors being famed as mixers, as
well as her immediate progeny.
| Great stress is laid, in this and the
neighboring herds, on procuring bulls
: of the most approved blood from herds
G where the cows are large mixers, and
S the success is mainly attributed tC
e the influence of sires with milking
pedigree.
o The food given in winter is chiefly
? cooked, and moderately warm, which
induces copious flow of milk, especi
ally when given sloppy with a mixture
of milk producing material. Boiled
I turnips and chaff form the bulky pOr
@ ton and when portion of bean meal
I, thirds, and meal is mixed, forming al
' appetizing mess, it keeps up the flow
for long period-generally from foul
y to six months if not in calf. Abou
e the milk will begin to fall off, what
a ever the feed, SO that if milk is want
- ed the COW is kept away longer.
Great attention is paid to regularity
t of feeding, that Is to punctuality, ant
J, to the preparation of the food. TIL,
meal is put into a separate tub, ant
. hot water poured upon it nearly al
y hour before the other substances ar,
e mixed in. This swells the meal ant
y partially cooksit so that it becomes
g easier of digestion, and the animal cal
q extract more nourishment from 1t thar
would be possible if stirred in just be
= fore feeding time. If this were done
the food would enter the stomach in
3 raw state and swell there, producing
Or gas, with possibility of injury to tn
n health. An expense would be incurre'
=, with no adequate return oft.
y In the vicinity of large towns, brew
N ers' grains are often largely used to mi,
lie with the coarser food, and they caus
lie the milk to increase, however we'll tn
N animal has been fed previously. !
," stinted feed at one time and an owe
dose at another will not do. A ne'
ne milch Ayrshire COW is worth now fror
st eighteen to twenty guineas-a hig
r. price when her small size Is considered
.. Our cattle feeders, or rather our dair
~ farmers, can learn many valuable LEI
30 sons from the careful Ayrshire farme
'n -"Mass. Ploughman."
or A mother, trying to get her lit
nd daughter of three years old to sleep OIL