Oxford Democrat., 1921-07-12
Ayrshlres.

rapidly increasing popularity OF Ayr
shire cattle In New England. They are
recognized as the hardest of the dairy
breeds imported into America unless 1t
be the Kerry and the French Canadian
breeds. Their natural vigor, combined
with activity, admirably adspts them to
areas where seasons are somewhat rigor-
Gus and where considerable travelling Is
necessary for them to secure . living.
Thus is seen their special adaptability to
New England where pastures are deteri-
Grating. One of the country's leading
live stock breed specialists, Prof. Th0ma-
Shaw, declared the Ayrshire pre-emi
nently the cow for the dairy farmer
where lands were broken and not partic
ularly fertile. Yet they do equally we'll,
relatively, under better conditions. In
the early days the average weight of q
mstured Ayrshire COW was placed o.
1000 pounds in the standard, but In re-
cent years marked tendency has been
noted to increase the size. Though stiH
smaller than the Holstein, they have the
advantage of both Guernsey and Jersey
As to milking qualities, the Ayrshire
has not produced the phenomenal yields
OF milk credited to Holsteins on short
test, but for steady average production
year after year 1t is doubtful IL they are
excelled, IL even equsled, by any other
breed. The milk is excellent for butter
or cheese, and hence the adsptability to
the New England market whether 1t be
for providing milk for city consumption
or In supplying cheese factories and
creameries In more remote districts.
They, like Holsteins, take on flesh better
than Guernsey or Jersey when not In
milk. The plump form and good hind
quarters of the Ayrshire calves fit them
for good meat production up to the age
of nine to eighteen months.
Ayrshires crossed upon the grades Of
certain other breeds and upon cattle OF
good size produce very fine dairy ami
mails. Especially desirable results have
been obtained by crossing Ayrshire upon
Shorthorn and Holstein grades, although
it Is doubtful II such is to be recon-
mended unless the conditions of adapts-
ton are suited to Ayrshires. The breed
has not witnessed the inbreeding found
In some others and hence the breeding
qualities are excellent. This desirable
characteristic is further emphasized by
the fact that the breed has not been
pampered or bsbied and the animals ex-
pect as matter of course to get out and
hustle for living.
Compared with Holsteins the Ayr.
shire is smaller In size and perhaps lacks
In docility as we'll as 10 milk yield. How
ever, Ayrshire enthusiasts declare these
shortcomings are more than Offset by
Ayrshire ruggedness and all round adap,
liability, evenness Of milk production and
quality OF milk, reinforced by grazing
and breeding qualities which are unex-
celled by any breed. For the country as
a whole the Ayrshire is much less popu-
lar than the Holstein. Bnt reliable crit
les declare this is more the fault OF Ayr
shire breeders themselves than Of the
breed.
As readers know, Ayrshires take their
name from the county of Ayr, Scotland,
where the breed originated and which Is
still it's principal center. At one time
they were spoken of as Dunlop cattle
from the family OF that name who had
given considerable attention to breeding
them in the eighteenth century. As to
origin, Prof. Shaw says the Ayrshire Is
made up largely of the blood of Holder
ness, Dutch, Alderney, Kerry and West
Highland breeds migrated upon the na-
tive stock. Their mixed ancestry Is indi-
Gated in the following resemblances. Q)
The wide and deep hindquarters point to
Shorthorn blood in the ancestry. (2)
Tho fine skin to Alderney blood. (3)
The general outline and high milking
qualities are akin to those of the Hol
stein. (4) Their ability to give milk
from sparse pastures points to Kerry re.
lationship. (5) Their natural shyness of
disposition with certain horn and hair
resemblances indicate West Highland
kinship.