T H E D A I R Y 9 0W . “6 Apt?

V / C TTLE AYRSHIR Rwy OF A . ( L

E N . D . E . LEWI S S TURT VA T , M , I, A N D

JO S EPH N. S TUR TEVANT ,

O F

A R O T F R A MI NGH A M MA . WA US H A KUM F M, S U H , SS

W iT H A N A PPEND I X

AYRSH IRE JERSEY AND DUT H MILKS , , C

T HEI R F O R MATI O N A ND PECULIAR I TI E S .

‘ 4

B O S T O N

A . L L A M A N W I I S D C O M PA NY ,

CORNE R WA SH I NGTON A D OO N S CH L S T S .

1 8 75 . ‘ Main 1 i .

i D e p

C O PY R I G H T .

A LF R ED D GE A D S O N PRI NTER MU N , S; R U TE s er-m er mild of m n ki B fo t oth , hu a nd, Whe t her in fa rm -yard ru min an t re cline d e ve i ri es s r e is e At , w th ch t pa tu ag d t nt, E mble m of rur al quie t and conte nt r m e ir se re i s s ee e ir ers ree F o th c t on w t th udd f d , O r r i ie on i or m e g az ng pat ntly h ll ad , N e s or me or Wi 0 e e cow o b a t ta ld, g ntl ,

Can s wee ter thoughts re call to mind than thou .

The e er is rod e gold n butt thy p uc , and Thou fe e de s t all t he nurs e rie s of t he land i s re ms e re s e - e s i s ee W th t a n cta ou , h alth b tow ng, w t, ’ e i e a s i s ri k in s u mme r s e a Wh n c d , lu c ou d n h t I n t he old mythic he ave n of t he North Th A d m la r mi s r e cow u b p o nent tood fo th . he s mm er s u s e e eir are e e ams W n u n xt nd th f w ll b , e ve s or m usi s ee e r se e ms At , what pa t al c w t ’ t he s i s e s he as e s me Than cow low ng wh n h t n ho , While clo u ds of inse cts r ound her s por t an d hum H er re is e m s O r s i ee b ath th n o t do ou nd d , F ull of t he s ce nt of hillside and of me ad ’ Inhaling it t he milkmaid s cheeks can s how ’ ” m i a A bloom s uch as cos et cs c n t bes tow.

25 8 07 0

T S C O N T E N .

E ERA L A ND D E CR PT V E . 1 . G N S I I

TH E AY RSH I RE Cow I N GENE RAL

A s A MI LK I NG ANI MAL

A s A B UTTER PRODUCER A s A CHEE SE PRODUCER

OPI NI ONS OF THE I R WORTH

TH EI R ADA PTAB I LI TY

TH E IDE AL AYRSHI RE C ow THE AY RSH I RE B ULL

I I H T RY . IS O .

S COTL AND A ND I T S PAST WHI TE F ORE ST B REED OF CATTLE

COUNTY O F AYRSHI RE

D OCUM ENT ARY H I STORY OF ORI GIN OF AYRSHI RE CATTLE

ORI GI N OF AYRSHI RE C ATTLE PROGRESS OF THEI R IMPROVEMENT

I I I L CAL . O .

I MPO R rER s A ND IMPORTATI ONS

PE DI GREE AND THE H E RD BOOK LI ST O E IMPORTE D PRI ZE AYRSHI RES

LI ST OF WOOD -CUTS O F IMPORTE D AYRSHI RE S PEDI GREE S OF ILLUSTRATED ANIMAL S

APPEND IX .

MI LK T F MATI N AND PE LI AR I TI E E T I S OR O CU S, C .

I MI AYRSH RE LK .

MI JE RSE Y LK .

M K AMERI CAN HOLSTEI N I L .

CREAM

GENER A L A ND DES CR I PTI VE.

I N this portion of our book we propose to present the Ayrshire co w to the reade r in he r various appear

an oes and uses . O ur first chapter will tell what the A yr shi re cow

r r s r r is , p esenting ext aneou matte only as illust ating this featur e ; in the three following divisions will be r s o given the statements of her p oducts , far as is know n to us ; our fifth chapter deals with the testi

he r r mony of peculiar me its , while the following one

' t re at s t he question of adaptability . In the chapter on the ideal animal which natu rally

r closes our fi st section , we have aimed to give the

r Ay shire cow as she may become , founding our m r judg ent on the teachings of natu e and reason , f with the attest of care ul observation . 2

H A Y R S I R ES .

’ M M MBI E lly r R . CO , of Ti fou , when called upon

r r b r C a mb r r to ead a pape efo e the h er of Ag icultu e , could begin thus My fathe r and grandfathe r were ”

r . r r r deale s in cattle Not ou s is this p epa ation , nor " have we winte red and summered with the A y r

r r he r r o ur shi e , and hea d nightly b eathing below ° r r st aw bed in the by e , as happens with many a

r r r r Scotch hind . It we e a e good fo tune that should strike out dulness from the mind of one s o familiar w r ith his daily ca e , and unite ideas and the pen in the single hand .

r r Not the less have we thought of the Ay shi e cow , if we have kept less n ear to he r . How many billows

r are there , think you , between her home and ou s

w r l r Ans e this , and we wil tell you we have b aved

r r he r her . them all , in o de to study in home O ur plan is simply to bring to you r ear a narra tive of what is known and thought respecting this

r r inte esting b eed of cattle .

C r r The ounty of Ayrshi e , in the southwest pa t of

n r Scotland , has given ame to a b eed of cattle cele brat e d r r in for thei dai y qualities . This county is

r r outline nea ly of the fo m of a half moon , concave AY RSHIRE

s e a towards the and convex on the land Side . Ayr ,

r s e a r at the joining of iver to , the most conside able w w r town , is mid ay bet een the no thern and southern

e r . u xtremities , some eighty miles apa t Altho gh the

r seat of the origin of the breed , as imp oved , is

r placed to the no thwestward of Ayr , the cattle have

s o n r r been lo g since dispersed ove the count y , and have been cultivated with such care , that the best may now be found in a region of w hich no place is much

l r r above a dozen mi es distant f om the home of Bu ns .

ff r of r r To o er a port ait this b eed , that shall be t ue

n s o r a to ature , is not easy a matter as may at fi st p i pear . While the individuals possess that n common w r r hich clearly po t ays their kinship , there is withal m r r uch of individuality , as ma ked by color , fo m , and quality ; but none are so diffe rent from thei r type as to cause a good judge of the stock to think one a member of another breed .

When there is a suggestion of a cross , there yet

the r a clings to Ay shire an indescrib ble something ,

r an air , a style , that sets her apart f om all others Words have not the n ice shades of meaning to give h conveyance to the t ought . ’ r r Look at Rosa Bonheu s group , A Mo ning in the

a Highlands . See her br c e of shelties resistingly " led by the Highland lad . What freshness The

n r very spirit of atu e is there .

‘ - The serene , mild expression of the Short horn

r g r comes of b eedin natu e , unassisted , not often

. r gives it It is a subdued , pe haps may become a c - d - are worn look . What a ead look does the ill bred native cow turn towards us I CHARACTER . 1 3

The Ayrshire possesses something of the spi rit r h of the English thoroughb red ho se . Wit good h l treatment , he s ows a doci e intelligence , ready to f N0 perform for you all sorts of kindly o fices . horse s o can you place such dependence on , none safe ,

r r r when well t ained , as the tho oughbred but the e is

r r fire enough , enough of natu e in him , to out un a

- thousand of the cold blooded kind , and instincts , too . that Sho w that domestication has but regulated and not demeaned him .

With all the high breeding the Ayrshire shows ,

s he . is yet near to nature Breeding , as in the Short

horn , has not made a dull thing of the cow and a harmless thing of the bull . Did y o u ever s e e a rab in bit the forest , erect and listening , who has not yet ? seen you r pe rso n but has heard your step The re are instincts and nerves here : enough to supply a r - herd of Sho t horns .

r r r The Ay shi e has a superabundance of ne ves . r She is eady to employ them upon demand , in self defence or in self- Support ; she asks little beyond a f r : in ‘ he r r r ai chance yet all this nature is in ese ve , and s he does not use it wantonly to disqualify her to be the pet of the household . She can the more aptly accommodate herself to circumstances and make them friendly to her .

This wealth of instincts , all alive upon occasion , he r adapts to be appreciative of good treatment , and appeals to intelligence to accord it to her .

I f t o her S re some rifli err rs ha t ng o fall , ’ ook in her fa e an d ou 11 r e em all L c y fo g t th . 14 HEADS .

a The head is the seal of char cter , and bears its

. r stamp B eeding does much for it . From seei ng

r r s o . no othe pa t can one infer much If, therefore ,

w s e e r t he you ish to but one pa t of the male , study

head above all ; in the female , the head and the

the r udde r furnish a key to est . l . r Corbet Upon this point , Mr Hen y has written

r r r well . The Shoulde , no doubt , answe s ve y much

for r r shape and symmet y and f ame , but the head

r answers for everything . If you go for b eed , you

or look , above all , to the head ; if your aim be style n fashio , you must seek this in the head , as nine times in ten that very accommodating phrase known as l quality shou d prove itself by a good head . A scale of points for one or two certai n br eeds has l a ready been drawn out , but in none of these is suf

' fi cie nt r am impo tance , at least as I led to think , attached to the head of an animal as the main index ‘ r an d to his pu ity of blood , strength of constitution , actual fitness for that service for which it is intend

r r ed . Ea ly matu ity or quick feeding is the

r r - n chief ecommendation of a Sho t hor ; and so , when we look one in the face , we must bear in mind that

Mr r What we want is , as . Ca r puts it , a placidity and

r composu e of mind , a phlegmatic disposition sug ’ e st iv e r . r g of fattening p opensity In fact , a f isky

- Short hor n should be something of an anomaly . h Not so the Devon . I s ould myself have a fancy fo r a certain wildness or boldness in the head of a pure North Devon and when Captain Davy says this

1 J . 871 . W e s . . ur . u e in O . Re 1 Bath and t of Eng Soc o , q ot d hio Ag pt HEADS . 1 5

Should in many points resemble the head of the deer , he seems to me to have ve ry aptly illustrated his ‘ C n - subject . Says aptai Davy , The head should be

r con small , with a b oad , indented forehead , tapering s ide r ably towar ds the nostrils ; the nose of a cr eamy white ; the j aws clean and free fr om flesh ; the eye

r r r . b b ight , lively , and p ominent , enci cled y a deep

- r r orange colo ed ring ; the ea s thin , the horns of

the co w r . long , spreading , and gracefully tu ned up The expr ession must be gentle and int elli

r u h gent . The champion Herefo d b ll of t is

day begins with a somewhat mean , small head ; whereas there should be something very noble ’ - in the head of a White face , when seen at his best . Ther e is no animal which tells more of high

r n rn r - r b eeding tha an Alde ey , or ather Jersey bo n

r r rt cow . There is a refined air and ca iage , a ce ain ‘ ’ r r all comely p esence , which would fo bid thoughts ’ r rr of the butcher , and neve ca y one s appetite beyond u a syllabub on thin bread and butter . Beyond a p e c

r r liar , wild , wicked eye , the e is not much to admi e

r in the head of an Alde ney bull , and even the cows lose much of their graceful character when bred a w ay

r r f om thei native isle . In the Je rsey scale of thirty- S ix points for a p er

co w o r r l w feet heife , one each is allowed for the fo lo ‘ : o ing excellences H ad small , fine , and tapering ;

m r cheek s all th oat clean muzzle fine , and encircled by a light color ; nostrils high and open ; horn s r an d smooth , c umpled , not too thick at base , taper

ing ; ears small and thin (one point) , of a deep AY RSHIRE HEAD

’ n ora ge color within (one point) eye full and placid . n The eye of the bull must be lively , and his hor

are tipped with black , but beyond these , the points much the same . ‘ M mbie i . Co h s Mr again , speaking of course of

: e r much beloved black Polls , says A p rfect b eed ing or feeding animal should have a fine exp ressio n f of countenance I could point it out , but it is di ficult to describe upon paper . It should be mild , serene ,

- - . I and expressive He should have a small , well put O ’ head , prominent eye , with a clean muzzle . ” r Let us , says Mr . Co bet , look to another kin

h an d H i hlan de of Scotc cattle , what would the West g be without his head ? The butcher will s ay i ‘ ’ answer , The very best beef ; but with his hea is all his character is gone . There a wild grandeur

I had almost said majesty , about the head of th

Highlander , that should count up very fast in an scale of his points , as perhaps no other animal show ’ in this respect such insignia of nature s nobility

You may read of his Highland home in his clear ,

r b ight eye , his magnificent horn , and his rough bu ” right royal coat .

r The Ay shire head is not like any of these . In r deed , in these desc iptions the most perfect animal th have been figured , and not the animal typical of breed . If many of the Ayrshires hint of the High a land , of which they may inherit something , it is hint only . Though doubtless something of thei 1 unrest and assurance is only half- concealed In he h th face , there is a cowy or milky look t at comes of AY RSH IRE HEAD . 1 7

use for which she is reserved ; there is the look of

n r domestication , but in ge e al , of a domestication that

r . has not been car ied to the highest pitch It has not ,

r f as in the P ince Albert Su folk swine , quite subjected r her to its behests . Of cou se , the degree to which

this is carried varies in diffe rent families . The coun t e nan ce should be serene , mild , and expressive , the Th latter to be bor n of motherly instincts . e perfect

animal is being brought to this , but the majority of the Ayr shires have an ear nest liveliness of expres

r r sion which is all their own , and which the po t ait

artist must recognize . n o r In form , the head may be long , and of g eat it ma con s id comparative breadth , or y be short , with

crable breadth . The Short head has come from such breeding as S w inle f Theophilus Parton , of y arm , pursued , and it

inl ff r is known as S w ey stock . This stock di ers f om

r r the older stock in having a sho te head , with more

r r n breadth ac oss the eyes , more up ight and spreadi g r s horn , mo e hair , and that of a more mo sy character , ’ and generally better constitution .

The points for the head , given by the Ayrshire Ag 3 ricult ural Association in 1 853 as indicating superior

quality , are as follows Head short , forehead wide nose fine between the muzzle and the eyes ; muzzle moderately large eyes full and lively ; horns widely s e t u in on , inclining pwards , and curving slightly ” wards .

2 ’ r w r s r e W . 8 . e . . Re . 1 86 3 19 5 . Sandfo d Ho a d a ticl in D pt Ag pt , p . 3 - r e s s s . . 186 6 7 1 06 P iz E ay High and Ag. Soc , p . . 2* 1 8 CARRIAGE .

r r William Aiton , in the survey of Ayrshi e , p inted

1 8 1 1 r at Glasgow in , says the shapes most app oved

r rr of are , Head small , but rathe long and na ow at the muzzle . The eyes small , but smart and lively .

r r r The ho ns small , clear , crooked , and thei oots at ” r conside able distance from each othe r .

s an d r The e aspects , a comp omise of them in vary

r are r r - ing deg ee , found in the Ay shi e of to day . . The carriage is what may be inferred from a study of the head of the animal . Each motion is suggested b r her her S el y a pu pose entertained by , and walk is

S he - dom lagging ; and if pauses by the way side , it is

f r o r c . but a moment , to move on at a quicke pa e

r There is little dilato riness . P omptness is a char

act e rist ic . a rr r Her w lk is easy , hu ied into a t ot in

r i she t the ea ly morning , and at n ght , if expec s to find o r food in her manger , to drink there . If you dis r her tu b at rest , in the pasture , she goes to feeding again . There is often too much motion for her to be grace

r ful . She steps precisely and long , but when g azing ,

H e r s o no animal can be more pleasing . shapes are

r O ff l ca ried as to er smal impediment to motion , and it comes easier to he r than to any other dai ry br eed in o ur acquaintance that carries so much of the pastu r e with them . r articu In the dai y breeds , and in most animals p

larl m - r y adapted to ilk giving , the e is a tendency to wards accumulation of a large r part of the weight of

the animal in the rearmost half. In the Ayrshire , this s o tendency is much developed , more than in any

20 SCALE O F POINTS .

k s r e e r s e er Nec . Long and t aight Sl nd and long, Long and l nd , from t he h e ad to tap e ring to w ards tap e r ing to w ard s t he t he t he e t he ea w tip of h ad , and a h d , ith no s r e S s houlde r f e little loos e kin b e l o o e s kin b elow . r m s e S lo w f o loo kin on . t he u e r s e f e nd id , in at it s j unction w ith t he e t he h ad , and m us cl e s s ym m e t rica lly e nlarging to w ards t he s houl e rs d . t h Thin at e top . Light . T he w hol e for e ua rt e rs thi n in r r i ont , and a n ally increas n g in d e pth an d thick n es s backw ar d . ' i d ua r t ers r e r . r e . H n q . La g and b oad La g

B k. r s r . r . r r ac Sho t and t aight St aight St aight , b o a d e b hind . W e e e e s ll d fin d , p e cially at s houl . s de r . en R e r s e Slack and op . ath loo and e op n . r e A ch d .

e e t he fl s . r s s e e in r s s e e D p at ank Ca ca d p Ca ca d p .

t he rib . r e Long, b oad , and Ca acion an d

ht . w i s s trai g e ove r hip . R u fles o nd and hy . W e art id a , and n o t m uc overlaid w ith fat . r D e e p and b oad . s e e r m s m Long and l nd , S all and long, Long and all . and s e t on le ve l r e aching to t he he e e s w ith t back . h l . r t he e s m S r m an d s r Sho t , bon S all and ho t , S all ho t, t he s w rm s m s fi ne fi . w fi r , and j oint ith joint ith j oint .

fi rm . us e x C a aciou s s t re t ch C a a cious st re t ch Milk Ves sel . Capacio , and p , p , e g w e for r w r in for w a rd broad t ndin ll i n g fo a d g , w r i er r s u re b ut e s u re n ei a d , h nd pa t q a , a littl and q a , m s r . r t e r fle b oad and fi ly oblong , not low h h , low ’ e t he u s kin u n r y se d . o . attach d to h ng, thin h ng, oo bo d the s ol e or u n e r s u r fa c e n e arly leve l . t s F r m t w o t w o m r Tea . o to S al l , pointing Sho t , all pointing e s u w r u w r and a half inch o t a d , and at a o t a d , and at e e u s e r e dis . s e r e dis in l ngth , q al con id abl a con id abl e s s a e r m e e r m e in thickn . and t nc f o ach tanc f o ach

e r e n er . er hanging p p oth oth . dicu la rly ; t h e i r dis tance apart at t h e S id e s s ho uld b e e qual to about on e thi rd of the le ngth of the ve s s el r s s , and ac o to abou t on e half of h re t e b adth . UDDER .

i s e e e o e . us (1 r e r mi. lll t lk Ve n . W ll d v l p d Capacio a n La g and p o n e r omin en t . nt . t e s s e s e Sof and la tic . oo , thin , and Thin and loo . s e e oft lik a glov .

H air los e w ooH . r s t w . . Soft, c , y Sho t , of , and Soft and oolly w oolly . Hand s ome a n d Compact and w e ll r e r r w e llp ropo tion d p opo tione d . Quie t and docile . re err e r n P f d b ow , or b row n and w e the rs hit , colo b e ing dis tinctly e d fin e d .

In nothing does the Ayr shire cow Show breeding

- . r more than in the milk vessel or udder Nowhe e ,

are m h we te pted to say , can the art of breeding S ow

r r a g eate r triumph . Not that all Ayrshi es have per

fe ct ion r r . of fo m in udder , yet ve y many approach it The mor e skilfully b red indicate the fact her e mor e

r r r broadly than in any othe pa ticula . We find here oftentimes the stamp of the insignia of art when

I S l n r there much of naturalness the surroundinog pa ts . r i s w bre e de r He e found the index by hich the can , in

r a measu e , gauge the degree of removal from the

primitive state . The udder has been the point towar ds which the search after quality has been directed by the car eful r Scotchman for a long pe iod of time . Although it

f r di fers in outward shape in individuals , it yet etains n a certain uniformity which may be co sidered typical .

This is in the gland and the teat . The glands are

r n r rathe flatte ed , than pointed as in the Alde ney , or

elongated as in the Dutch . These are well held up

to the body , and , in the types of the breed , extend

f r w r far o ard and back , with a b oad and level sole .

r The teats are small , and of a cylind ical shape rather

- r than cone shaped , as seen in the Alde ney and other 22 COLOR .

r breeds . This udder is admi ably fitted , by its elas t icit r y , for the sto age of milk , and when the glands

r but are at est , occupies a small space . The eye , accustomed to seeing the pendent fleshy udder so

r rr often met with in dai y cows , is apt to unde ate , in

r compa ison , the capacity of the small bag of this breed , with its wrinkled and folded covering , so de ce t iv e o p to the unskilled , s full of promise of deeds

r t of wo th to the educated observer . Fill out hese

r w inkles and expand these folds , and the lusty calf may well fo rget his greed at the sight of the sto res

at his disposal . The Scotch having been less intent t o secu r e a p ar t icular r colo than quality in their herds , although exercising some taste in the matter , their cattle , as

f r t do those of the Channel Isles , o fe much varie y to

ar r the eye . There e among them no such mixtu es

r e d r as and white , so mixed as to be a oan , or black

r l r and white thus disposed . It is ra e for one co o to mingle with another ; the line of separation being

gene rally distinct .

23 6 r Of animals impo ted into the United States ,

7 0 are r as r e d about per cent desc ibed red , or and

i white . Of an mals in the United States whose

r are 7 8 re d colo s given , about per cent are called , or

red and white . 7 The following table , although the descriptions of

r r r color may not be st ictly accu ate , as there is p ob

r r ably little preciseness in eco ding shades , may be of interest z

7 A m . A H . and Can . . B . COLOR . 23

m e r m s e r e a e D e s cribe d as Nu b of Ani al . P c nt g

R e d or m s re d 222 7 . 78 , o tly R e d i e 2 01 4 and wh t , r or m s r 47 B own , o tly b own Brown an d white : 241 Mo s tly black 2 Black and white 3 9 1 9 Yellow. Yellow and white 24 84 Dun 4 B rin dl e 20 70 i e or m s i e 1 7 59 Wh t , o tly wh t Wh ite and re d 1 9 4 1 9 66 2 2

t e fle cke d et c. et c. 40 Spot d, ,

r r We e all the animals he e recorded known to be ,

r r rr without question , of the pu e b eed , the occu ence of the few anomalous colors would open a discussion O f

r r . r g eat inte est Of the impo ted animals , in but few do anomalous colors occu r ; one is described as bay and white , and two as brindled . We have never seen one all white ; to find one r r seven eighths white , with red or b own ea s and cheeks ,

is r r r . not ve y a e Black , or black and white , occur ,

ma r but are n . not commo Some y be b indled in part , as black and br own mixed . Although this is the re

our obs evat ion s r r sult of own in Ay shi e , yet it may be r r well to quote from a lette of Robe t Wilson , a

r most intelligent man and successful b eede r . Colors of Ayrshires ar e much the same since I can remem

if r r r r ber ; d fe ent b eeders have their pa ticula color .

r Light yellow , though common with some b eeders , is not the most common color . Red and white fle cke d , though it should incline a little to yellowish MEAT .

i s the or brown , more a prevailing color of breed . r it I White , if there be not oan mixed with , do not

r r - consider a p oof of the p esence of Short horn blood .

r are fle cke d Our favo ite colors white , or red bodies

ar and white legs . Dark reds and black muzzles e

r . r favo ites also This color is considered the ha diest , though I incline to think ther e is somewhat of a are not r cross in it . Ayrshires disqualified as p ize ” takers on account of color .

r In Ay shire , the design all along has been to dis

r cou age the growth of those points which , though r perhaps useful in the animal rea ed for meat , have e sh no us in the dairy animal . That e yields much ‘ i milk , and that She yields it w thout extravagance of

r food , is the end sought . Eve ything in the economy of the animal must be subsidiary to this and if any one can point out in her figure a pound of flesh that r r r is not t ibuta y to this pu pose , or if there is need

of l r less weight bone , then it wil fall to the b eeder r r to lop it off . It is a cha acte istic of the Ayrshire that she c rr a ies her weight only , and lives only , to serve

d r n u ai y i terests with the tmost utilization of food . But her service in this direction does n ot preclude

r n ot her f om taking on flesh rapidly when in milk , n or r the and fed well , does it p eclude meat being

she ff r of the best quality . Though does not a o d the butcher meat in as economically- shaped pieces as the

r - r s o r Sho t ho n , like a b ick , in form of carcass , it is ' u equally as good , if not s perior . In the Ayrshire , fat the is mixed with the lean , evenly and in thin all streaks . When fed for the butcher , then her MILK . 25

energies are directed to meet his demands , the food that has hitherto gone to milk being directed to an equalization of flesh over the whole animal . The aged beast thus fattens readily and economically , and furnishes a flesh O f a juicy textu re and high quality . The Ayr shire cow is a renowned milker through

r a inhe itance ; yet the Scotch have a saying , t ught m by experience , that the cow gives her ilk by the It is a fancy of the sculptor that the figure he is about to cut already exists in the marble , and it is his work only to expose it to view . So may we , i s e e employ ng our fancy , milk lying concealed in the grasses , which the cow has but to lap in order to fill the pail .

The food , and the machine for the conversion of u food into milk , are the two elements that , nited in a happy manner in one harmonious design , make the production of milk a commonplace affair . But who shall raise it from the commonplace by exposing the

r secret springs of action , and p ying into the conceal ments of nature ? a The question of milk , however , deserves a ch pter

r r r of itself, whe e it can be t eated in a manne com it s mensurate with importance . THE AYRSH IRE AS A MILKING ANIMAL.

THAT the Ayrshire cow is a large milker there can

r be little doubt , as the fact is suppo ted by universal testimony . Yet it may be well to present those state ments of yields which we have collected . 1 1 807 R o . r r Fo syth , w iting before , says that twelve of these small cows will yield for four or five months in succession 1 20 Scotch pints of milk each day . As the Scotch pint is cubic inches ,

r 1 8 this would be nea ly quarts per cow . 2 r 1 8 1 1 Aiton , w iting in , says that some of the dairy cows in Ayrshire may yield for a time from 1 2 to 14 Scotch pints (21 5 to 25 wine quarts) per

day , but such returns are rare . Many of them will , n at whe in their best plight , and duly fed , yield the rate of 1 0 Sco t ch pints (about 1 8 quarts) of milk per t w o 6 day for or three months , probably about pints 10 3 ( ?f quarts) for other three months , and say pints 1 5 n in dur ( g quarts) for four months more , maki g all ing the season about or pints to a r . l qu ts) Many cows , however , wil not yield

n r more than the half of that qua tity . P obably Scotch pints quarts) of milk from each cow

r a r in the course of the year , may be about a fai ve age

1 2 ’ e u e s 8 . A iton s ur e rs re . 4 6 4 . B a ti of Scotland , iii , S v y of Ay hi , p

MILK Y IELD .

’ Mr In . Buttery s dairy of thirty cows , at Calder

Bank , the average annual produce is wine 8 quarts per cow . At the competition between milch cows at the show r u of the Ayrshi e Agricult ral Society , the average 4 9 1 milk yield for four milkings was pounds a day , as follows9 We ight of 4 Milkings

WNE R . ur 2 s . Per Pe r m O d ing day day . ilking . i l 4 24 i a W s . 96 bs . 1 oz . 48 lbs oz . lbs z r . 3 o . A ch b ld l on . 7 l u ( 6 Jame s H e nd rie 97 4 48 1 0 24 5 William Re id 82 3 4 1 1 } 20 9 1 09 6 54 11 do . 27 5 } R e 1 14 2 5 1 1 29 8 . Wallac 7 } } 94 1 4 23 8 do . 7 a; ;

r b r 1 8 6 6 A chi ald Stur ock , in , estimates the aver age yield - for all the cows at about imperial pints from each cow per annum , and apologizes for his low estimate by complai ning of the want of house t e feeding by so many , and the great neglect of h cows in winter . imperial pints is wine quarts . l To complete the records of yield in Scot and , we w l in r il quote from statements made us , either pe son

b r . or y lette , from Scotch breeders

r r Robe t Wilson , of Kilbarchan , w ites , I have known cows in our own stock to give as much as 28 3 2 and quarts each , daily , but such are exceptional cases . ar 1 86 9 At Kilm nock , in , we found the universal 1 2 1 6 testimony was from to quarts daily , from the best cows .

8 ’ e s h s e C O W . 136 . Mayn How to C oo a Milch , p 9 A 8 186 5 . r r . . e e r . Ga d . Ch on and Ag Gaz tt , p , 1 0 - ss s . 186 6 7 . 78 . Priz e E ay H . Soc , p MILK Y IELD . 29

r r A r Mr . O msby , nea y , states the average yield of

for r good cows , three months in succession , as f om

' 7 a milkin 1 4 1 6 to 8 pints at g ; that is , to quarts daily . M K Mr . c e e n r Robert , of Bishopbriggs , nea Glas

o w 1 86 9 3 6 r r - n g , had , in , a herd of ve y supe ior looki g 21 animals . He gave their yield as % quarts for three r months . He was a high feeder , and his nea ness to the breweries of Glasgow gave him the p rivi

' drafl n lege of obtaining brewery , which , it is eedless u to say , was ab ndantly availed of.

r r P ofessor Wilson , in his eport on the Danish Ex " hibit ion r r r , says , Two dai ies of Ay shi e cows gave the annual milk product p e r cow at quarts and ” 1 1 r r e qua ts esp ctively . In America we can hardly expect as large an annual r retu n in milk as obtains in Scotland , on account of the r o ur greater d yness of climate , and the absence of that ' r succulency of food , du ing the summer heats , which r is so desi able . Yet on account of the car e exer cised r w u h towa ds co s so highly val ed , we ave instances of

for excellent yields for the year , and in the yields a limited per iod oftentimes statements so r ema rkable for thei r excess as to call for further v e rifica

. r r in tion We , howeve , give our autho ities each instance .

r Mr . C ashin 1 83 7 Of the fou cows imported by g in , we have the following memoranda of their yields 1 2 commencing in that year .

1 1 r s . Y 1 . . . 86 9 6 6 6 T an N . Ag Soc , p . . ’ 1 2 F rmers r r 305 a Lib a y, iii , . MILK Y IELD .

JUNO LOR A . F .

r m 2 1 F rom May 1 7 to June 1 . F o May 3 t o June

I n J u I n Ju e . n e . n In July In J uly I n A u gu s t I n A u gu s t In S e pte mber In S e ptem ber I n O ctober I n O ctobe r I n Nove mber In D e ce mbe r I n J u r 1838 an a y, I n Feb ru ary In Feb ru ary I n Ma rch In Mar ch ri I n ri n p l . Ap l . I A 7 s in 20days in May day May Total Total

C OR A . V ENUS . r m N D o 1 1 . 2 l v . 7 ec. 388 lbs . From Jun e 20 t o July 1 , 83 bs . F o to 805 N I n e ce mbe r 834 In July . D

I n Jan uar 1 . 4 6 93 y . 838 8 6 m 56 I n ebr u ary 776 In S e pte be r . 0 7 F

I n r . 704 I n O ctober 498 Ma ch I n m r 319 n pril 6 70 Nove be . I A 21 a s in 405 I n D e ce mbe r 403 d y May 1 n Jan u ar 1838 m m “ 406 Y’ Total i I n Fe bru ary 35 1 n I March . 36 8 I n April . 819 21 a d ys in May . 15 1

Total M r . F . H . Appleton , of West Peabody , Mass . , gives the yield of thr ee of his cows for the year commen 26 1 8 7 1 25 1 8 7 2 cing August , , and ending August , , 8 1 59 i 5 . lbs . . re s e c at , , lbs , , and lbs p t i l 13 ve y .

The farm year of Mr . E . T . Miles , of Fitchburg ,

. 1 st r Mass , commences on the of July , and we t an 14 scribe the reco rds of Maplewood Farm in full .

13 r a s . s s e C o . . 1 872 . 74 . T n of E x Ag Soc , p 1 4 Re r e w e r rs hire F ur u 1 1872 s Milk co d of Mapl ood H d (A ) , itchb g, J ly , , al o , M mm r m . 1 873 s S . u r . e s . do . Al o , co nication f o Mil MAPLEWOOD MILK RE CORD . 3 1

s m Y e m lbs s No . day in ilk . i ld of ilk in . 00 Q F ‘ o o 3 3 3 9 if; “ £ E 3 . Bi 38 33 $8 88 3 £3 £3 S

er 2d 13 284 279 288 282 6 588 Mill , , ;E B eauty 1 1 985 315 36 5 29 8 31 7 m m Emma 11 1 070 284 307 280 24 7 Dais y 1 1 1 1 25 321 278 263 327

s . 1 0 3 13 304 302 308 6 18 6 1 9 5 Dai y , , s r e l et 5 99 5 26 ) 26 7 288 29 7 81 9 My tl , , e r 5 301 309 324 178 6 021 6 Cl o at a , , i , Man u s 5 29 5 ' 3 19 5 M ll ,

u r s . 5 1 307 284 29 2 190 5 Lady B n , Elle n Douglas 4 848 1 6 6 26 7 25 3

r e 2d . 3 975 1 14 280 My tl , Lady Samps on 2 800 271 ur s l s t 2 795 26 7 Lady B n , .

l . 2 715 273 4 146 Va lonia , 2 870 Q 0 229 O O O O 0 i

S UMMA R F O R T H E NT R H R Y E I E E D .

Ye r . . w s m s e s . l s . a No of co Av . ilk a on . Milk p er co w in b ’ 186 9 70 . 7 300 s . lb s and day . ’ ? 1 870 71 . 85 303 ” 2 O 1871 I . J ; 286 ’ 1872 73 . 15 283

er e JO w s . 293 s lb s Av ag } co day . .

r r Afte the above was in p ess , we received the yield of this herd for the year 1 87 3- 4

a s in M D y ilk .

Miller , 2d o o o o o o o o o o 256 322

0

0 0 0 0 o 0 0 Q

0 O O 0 0 O O 0

0 0 0 0 0 O 0

o Q 0 Q o O 0 0

0 0 0 0 O O 0

0 0 0 O O O

0 0 o O 0 O

Q 0 O 0 0

1 4 Cow s Average

e r e er cow for fi e e rs u . Av ag p v y a , q arts

We have n ew given all the annual yields in our possession , excepting those of the Ay rshires of

Waushakum on Herd , for which records , account 32 MILK Y IELD .

of their completeness , we reserve a separate para i graph . We w ll now proceed to give the records ’ of milkin gs for a period of time les s than the year s yield .

r Fi st in order comes Ayrshire Lass and Red Rose , whose owner , Mr . James Brodie , presents at the Ne w w York Fair , and takes oath to the record hose 15 r summa y we give . hir ass 1 l 1 A rs e L . 1 d y years o ; calved April ,

1 6 1 1 0 7 4 . 8 . June gave pounds of milk Com men ce d u 6 6 5 5 A gust with pounds , and closed with pounds ; total for the month , pounds . Sep 1 5 5 1 6 5 1 tember , % pounds ; September , pounds ;

84 4 . first sixteen days of September , pounds s M 20 1 1 R ed R o e . 8 r a 86 . yea s old ; calved y ,

June 1 0 gave 84 pounds of milk . Commenced u 7 4 6 3 A gust with pounds and closed with pounds . n 1 6 2 Total for the month pou ds . September ,

1 4 50 r pounds ; September , pounds ; first fou teen 7 88 days of September , 3 pounds .

. 1 86 5 Mr H . H . Peters , in his catalogue for , gives the yield of his cows , Corslet and Jean Armour , as follows

Cors let 2 1 21 averaged from May to September , % r 26 qua ts of milk per day . The greatest yield was quarts . 1 86 2 4 9 Jean Armour , in , gave an average of 3 1 14 pounds ounces of milk per day for days , com men in da c 1 . 5 8 g June Greatest yield , pounds a y ;

1 5 r s . Ne Y r . . 1 86 1 . 1 25 . T an w o k Ag Soc , p ’ ML Y D 33 I K IEL .

4 3 . least yield , pounds For the month of July she 5 1 3 e r averaged 1 pounds ounces p day. M e r r . One of our n ighbo s , Isaac Felch , allows us to take from his book the following record of the

c ow r . r yield of his Mary , eight yea s old She d opped 2 1 87 0 a calf December , , and was purchased by him

A r 1 9 1 87 1 . p il ,

e e e 6 1 871 98 ts . W e e e d u 8 1 871 1 12 t s . W k nding May , q k n ing J ly , q ' CC ( C ( C C t 6 6 ( C 1 ( C 1 0 6 6 1 4 . 1 00 5 , 5 CC 21 ( C 0 ( 6 6 C 22 ( 6 CC , 1 5 , 105 H 28 C6 1 19 ( 6 CC 29 u 0 ( 6 . , 1 5 u u e 3 1 23 A u . 6 100 J n , g , ‘C 10 ( C 1 26 H 3 9 8 CC , 1 , ( ( 4 H ( l C ‘o 6 6 1 7 . 0 123 20, 70 N 24 U 1 19 CC 6 6 N 06 , 27 , 6 3 u ’ u 1 1 19 30 3 d s 31 J ly , , y .

122 s mme 149 s r m u r s Total , day , co ncing day f o calving, q a t .

Mr . and r Felch milks himself, ecords the measure

- i in his note book at the time . The co w was n a ve ry

l h n ot Mr . r fat condition , as Fe c is only an ext emely

r r r r libe al feede , but a ve y ca eful one .

Mr r r r . Y . Cha les Shephe d , of Ogdensbu g , N . , writes us that he weighed the milk of seve ral of his in 1 8 6 9 r un r 4 2 50 cows July , , and it would f om to

pounds daily .

thersfie l r . . . . We d n . Mess s S M D Wells , of , Co n , writes that the yield of one of their cows in April

54 er . 50 is pounds p day Last week , pounds week

r 4 9 befo e , pounds . M r . . . r r Y J C Ruthe fo d , of Waddington , N . . , wr ites that in 1 870 the ave rage of milk p e r co w 1 1 w as 38 from May to October , five months , 5 r pounds , on g ass alone . 3 34 MILK RECORD .

W r B . . Mr . Harrington , of o cester , Mass , writes

w da us as the average of seven co s , quarts a y ,

and 1 6 9 quarts for four months . w Mr . Luke S eetser , of Amherst , Mass writes us

his w 8 6 0 s ix that one of co s , weighing but pounds ,

r a 300 in yea s old , g ve pounds of milk seven days , and that his cows have r anged from 30 to 50 pounds

a day .

Mr . . . r r r . J D W F ench , of No th Andove , Mass . , writes us that his cow Dolly gave pounds r m u 1 8 1 8 7 1 4 1 8 7 1 of milk f o J ne , , to Sept . , , when the r ec ord was inte rr upted by the sending of the cow to the Fairs .

. . . r Mr A P Ball , of Stanstead , P . Q w ites us that his yield is 1 6 qua rts in summer and 8 quarts per co w now (Octobe r ) m r o . Y . . w C . Mr Tho as Mille , of Dela are , N , writes

r r us that one of his cows , thi teen days f om calving ,

v 55 w was gi ing pounds daily , hile another in June r averaged 24 qua ts . ff Mr . . . Co . . Y . J C Converse , of Je erson , N ,

- writes that one of his cows , as a two year old , gave 4 0 55 pounds daily , and as a cow , was giving pounds in 1 87 1 4 5 daily in June , and July , , pounds on

pasture . d 1 87 3 . . . In Gen S D Hungerford , of A ams , Jef

e rs on . Y . f County , N , exhibited at the New York State Fair at Albany an Ayrshire 16 cow known as

r n r Old C eamer , whose yield of milk has eve to our

r knowledge been su passed .

1 6 s u m r e e to he r o r s e us b Thi acco nt take n fro a c a d app nd d phot g aph , nt y

e e r S he is l o abl s e e e s rs re . G n al H . p b ) v n ighth Ay hi

MILK RE COR D .

s u e 4 i e s r u s en ea u a E c tch on 5 nch b oad j t b th v lv , rre s n in e e s i e and co po d gly xt n v . r Mirro rs la ge . r uie D is po s ition ve y q t . i s e r e rae s e e Jo nt of v t b loo and op n.

S ki m e iu m i k s e s i i e . n d th c , oft, and a ly l ft d

The milk record of Waushakum Farm has n o w been kept for a number of years under the same sys

r n tem , and we p esent it with the more confide ce as we are per sonally cognizant of the general co rrect ness of the facts set forth . Commencing w ith the

- s o most carefully selected native cattle , called , but

n l for the most part unk own grades , we gradual y r - r as worked into an Ayrshi e b eeding herd , our trials

r us I II tho oughly convinced of their worth . the fol lowing tables are given the results for each cow for

n c e each month of her milki g , onsidering only thos w r f animals hich we e kept throughout the arm year , and counting the heifers as cows from the time they came into milk . WA 3 7 . U S H A KUM MILK RE CORD .

. Q c m S o m o m a a w a w w m m 1 m a m « N O h m A w m w m w w e n c e m 5 m N m a m m m a C Z fi m N m 5 t H

w w m N N « 9 c w « o w a c fl N « h o fle m a o m a w w o

E. m. 5 w m n 3. o w w s m as n g w 5 v

m $ 9 c w m o o w H m w ” A fl m m w o m m m $ a w ac n h m o 2 m E a N N 5 5 w n a a 6 5 5 m w w e m m m ° a v m g g w g m.

a 0 o m a m w m $ 0 a n w Bfi w a a o a S a a 8 0 3 n M m s . s s s e n n 3

a a m « h M m m m m m a m N « m o m w m c m E a o m m 3 ? g a u w ? m w a w o m a m 3 A 0 . m m a m. m fi “ m at m e w m m. fi m m

p d o 8 o d c e 2 e p 3 fi m o o w o 8 5 o a C H e n 8 5 $ p a BE a J t v 3 w a d 5 2 c d e A s 3 3 s E01 00 6 153 59 00 0) fi R o 3 3 e a fi v z 0 c S fi fl 5 4 5 0 fl fi a Q c 0 ? fl fl ? N 5 fl m H mN b N Z . Z 3 8 W A U S H A KU M MILK RE CORD .

N m m a m d a w m m « w m 3 m S m u o ; » a. a S m N

m m a m m m w 0 « w 9 a m fl m N m m m u c u 5 w m a m m e a g a m w m g » g m m:w m v : : p fi w g m m m 5 w m

n w w $ e w w w w w 3

“ « w w 1 « m N m m « m EK m a w a a 5 a x 3 m y a . N m m m n w 3 . w n m 3 m. n v 6

m m m m o u m fl N 1 Qc « e a w o m S m 8 m a w S E E a w m m . m c m w N. N 3 N. w m “ w g n C.

h c m m c w a w m N e a o w a o a n m e m n w m m n w o w w

N m m m o 1 c m m m m o n a c c m m o 5 3 o 5 m m m c m 3 o m 9 e m a a a Ew m m fl N n m. w m g g v c » 3 m g m w w v w g mm

8 d 5 u f 8 E h m m £ . a 5 u 0 o c m 6 3 m o d m ‘ 5 2 m u o 8 o k a 5 a 4 5 B a n A u 4 u $ 3 o o Ew 3 9 h J 8 3 3 z m E x w 5 g 5 e a m d c £ 6 3 A a S EG a o 5 5 S h a 5 N ? a m fl O w N b Q5 2 d w H . e Q

WA U S H A K U M MILK RECORD . 3 9

“ 0 m m w m m o N m m m m M M a m 5 K m 8 n E m. 2 2 e : g : a

a 0 m 6 Q m m n o m fl N © w 0 a u a n w a « u N n . m w E m n N N m N N ¢

w w 0 c o e h v » ? 3 m Ew

fl 2 Qw x u b w « m o m N N N h w m m m 3 w o fl a u w N u w a w x n m m w m. 5 : m " 5 w m t w n . w

R m m a m N 2 m w N o — 0 “ U o w 8 m m g 5 n w w w N o 3 n m “ n m x : n w m w

fl m O w m m m w w 0 « c m m m N m o a o m o S a S u 5 w v 3 g m fi w t a o N N m g .

C fl o dh N w « o m m N m m o N w m N g w Em

N. ; c w w N. w m H m w N

« N m w a a“ o a N a m m o N 5 w w N v a m. w d fi w? N fl 5 v

m m o « 0 w « n N w N « m w m a N m a m — w O Q5 N w g » m E ? m ? n m N w N 2 ; m w m

N o m w c N o n m m w m S m 3 w fi w o 3 8 n n n 2 a w b m n fl w w m m N » mN m 2 m 5 w

5 3 0 0 h w w e H e e M O m o o k h c o 5 B u a t o o a $ 9 fi o £ o 6 6 8 t 5 u 5 g w c z v E o o a w h 5 n : m 5 z 5 a d d o fl t s 5 fi a t — o 8 a » w r 3 » y r fl ? 5 N b z z mO h c m? ? ea m5 m f 4 0 A W U S H A K U M MILK RE CORD .

m o m c m m 3. m w u m :

m m m m o u m w « o a w i a m m w a m 5 w w N m m w n m m m. w n n e n b

w w m a ~ « N w N m N o 5 a o m i H w N fl N e 5 e g e w 8 “H n w m n w ¢ V . b 0 w ? m w n c 8

u F m m w n fi m “o h a fl w 8 u m fi e w w n m 5 a 8 fl w ¢ m n m w o w u m w w 4 3 ” 3 3

fl n N o h N m c m c ” a s e a v m fi o w w $ m 8 E m w n o w m a o fi w “w w N ; 3 3

d 5 x a o é o N " £ h4 0 Q. d 0 S S 9 5 3 w s . 5 9 w O a a 9 d a E m . 2 w 5 2 h fi w m n : fl 6 6 8 d o a Q 8 5 5 8 5 k o E a o 2 2 h h r ma M H O 9 . h r 8 m0 2 m H A K M I C D WA U S U M LK RE O R . 4 1

m m m a m m N m 3 fi

a 0 a m n m w m m S n e N u N S m 5 N n N m N m

¢ w mN N o N w o w N N o w m N E w m O N : n n m : m b N ? N

N P w m w o w m o m o w N m w E w

n w . 3 m w m. w g N N

v N m t o h a m o o i a m c m m s n c w e a a 9 5 m o m o m fl o a m g c ? z - 8 3 t o o E c N a 3 o m g ? p h w W v a fi Mw 0 2 0 y WA USHAKU M MI LK RE CORD

N m n m e a o

S. N S e n n ; » fl m w 2 5 : . e .

m o « o a h S m B u n m m e n a m. H ,

w « N o m M m i w m ma w n. . f. 5 m

o E N H N H H m 3 a S S m N N “, m 3 5

N fl d m H N m w v 3 N Ee m S w Q m 3 fi H w v m

w e $ 0 o 0 0 m w m 5 0 o 0O o e 0 o o 2 $ m 5 3 h . c a S 3 5 3 . fi o 9 5 g h o fi fl a 8 o fl n 5 3 5 8 d m g —6 8 m 0 ; oh a a G m6 5 m o3.

4L4 WA U S H A K UM MILK RECORD ~

fi fi 3 fl

fi m m fi m m fl a O b « o a w m h b m a fi v a o w m n a

w m « m fl fl a m m u m a n m fl m m m w fl a o w m

* * * m m m w fi o fl m o w m n n m g y C m . a

fi a c m o w w o fi 9 w a n m w : n n

n n n a o g o b w m

* fi w c $ m o m m w m w » w w 3 m n ?

m c fl w m a w o w u m m w w m

b-l —I C‘O

$ m fl m N a w fi o m fi m a a w u e s m ¢

a h w o e S 2 u fl a m b 5 — . n c ée o S v o d 8 a fi w z M m WA U S H A K UM M R O ILK EC RD . 4 5

w r The animals hose yields are rep esented , it w ill w it h be remembered , were selected our best judg

ment , for the best of natives and for the best of Ayr W . e shires have , therefore , in these yields , a basis for ascert aining the comparative value of the natives and Ayrshires of similar grades and under similar

management , the variation of the same cows in dif fere nt years , and other matters of interest , in a

reliable form .

The natives were kept for their milk alone , and

none of the calves were raised . The Ayrshires are

a breeding herd , and not only are the calves raised ,

r u r but the supply of food is eg lated with g eat care , in order to avoid the hazard arising from high feeding

for milk .

It is seen that , reducing all the figures to the basis

of one year , we have for the average yield ,

6 8 i e s o s or ar s Nat v cow , p und , qu t .

Ayrs hire (incl uding h eifers . ) 3 Je rs e y

Pe rhaps arranging our results as in the following table wi ll give a correct showing of the differences between the native and the Ayrshire in per centages of r the whole numbe of cows kept , multiplied by the

r r . numbe of yea s kept Thus , a cow kept for three years would appear in this table as three cows kept

one year . A S H A K M 4 6 W U U MILK RECO RD .

M RY . R SU MA PE CENTAGES .

Y e . e . rs re e rs e s . e rs re Annual i ld Nativ Ay hi . J y Nativ . Ay hi . l bs 5 3 1 Unde r . l lbs 5 2 1 Be tween bs an d . 9 5 1 1 0 6 1 1 6 1 1 3 4 2 500 1 7 , 1 0

6 8 6 7

Or , grouping on a larger scale ,

es . Pe r e . A rs re s Pe r e Nativ c nt y hi . c nt . s Under 4 000lb . lb B e twee n an d s . lbs B e twee n an d . l s O ver b .

’ i s 34 iffer r 6 8 i e s e e s lbs . i e . O , Nat v cow y ld , d nt cow total y ld 6 7 Ayr shire 1 8

As a constant process of selection w as continually t in progress wi h the native herd , let us place side by 34 side the 34 Natives and Ayrshires yields .

s rs ire ie s lbs . Per lbs . 34 b e t Ay h y ld , cow, u 34 be s t N a tive 34 poo re s t Ayrs hire 34 poore s t Native

The ave rage for the three years when Natives were

lbs f r principally kept was . ; o the five years lbs of Ayrshires , . H A K M WA U S U MILK RECO RD . 4 7

er e r cow hile in m . Pe r er cow er e r P day p w ilk day p p y a . lbs A ll i e s . lbs . Nat v , i i l a i es P r nc pa ly N t v ,

er e Av ag .

rshir es ri i 1 9 . 35 lbs . lbs . Ay p nc pally,

1 6 . 98

er e Av ag ,

Thus the Ayrshire years show a yield of about pounds more per cow in milk than do the ” Native years . “ The Ayr shire years also show a yield per cow for the year of pounds more than do the “ ” r Native yea s .

r These statistics , with eve y feature in favor of the for native cow , certainly justify claims high value to as the Ayrshire stock milkers . 4 8 BUTTER .

BUT T E R .

ALTHO UGH the making O f cheese has been carried

r r a it has n ot on in Ayrshi e f om a remote ntiquity ,

r i m excluded the p actice of us ng the ilk , at least since the beginning of the present century , for other pur O f poses . The manufacturing industries this region have concentrated population and fostered artificial

n r 1 81 1 r wa ts . P evious to the year , and p obably

r f r very much ea lier , butter was manu actured f om the m in r r ilk winte , but in a ruder method than at p esent . 1 8 1 1 As early as , Aiton could state that all the milk

m n ot made at more than a ile and a half, and more m w than ten miles fro Glasgo , was converted into but ter and sold in that city . In 1 86 9 we ou rselve s found butter made exten s ive ly in the dairies througho ut the county ; and in all the cheese dairies that came under o ur observa ’ tion , the Sunday s milk was reserved for the making of butter .

I 1 86 4 M r n r . . O f R J . Thomson , Kilmarnock , t ied a series of experiments on feeding roots to Ayrshire milch cows . The percentages of cream varied from

1 2 1 4 r % to 5 in the four animals , as the ave age of a ’ s ix r Weeks t ial . In another trial by the same gentle 1 86 5 8 man in , with cows , the cream percentage BUTTER . 4 9

v r 9 1 6 a w as aried f om to , and the aver ge per “ r r r n cent . In still anothe t ial with fou a imals , the

1 2 e r result was about p cent . These percentages ‘ r 24 r we r e r ead O ff afte standing hou s . In Ame rica we have but few records of the cr e am

r r r pe centage . Mr . Thomas Mille , ofDelawa e County ,

r r New Yo k , w ites us that his cow , Favorite , gave 25 r 1 87 1 per cent of c eam in . The result of numerous trials on Waushakum Far m

r r gives a va iation of f om 9 to 1 85 per cent . We 3L 14 er . assume the average to be about 2 p cent 2 R 0 . F r r 1 807 h 8 t o syth , w iting in states t at Sco tish pints of milk on the average prod uce a p oun d of but t e r 22 r 1 of ounces . This is in the p oportion of 4 22 . pound of butter to 1 ?y pounds of milk 3 1 8 14 O f Aiton , in , states that wine quarts

228 r milk produced pounds of butter , a p oportion O f 1 23 3 to 1 5 pounds . ‘ r r r . C l A fa me in Sti lingshire , quoted by Mr o man , gives his p r oportion as a pound O f butter to 1 6 quarts of milk . 6 r r r P ofessor J . Wilson gives the propo tion of a t ial 1 2 as to 0. 6 1830 r r 1 2 r In , in Ay shi e , cows gave du ing one

e r r 84 we k , qua ts of milk , which p oduced pounds

r O f 1 27 7 of butter . This is in the p oportion to 1 5 pounds . ’ r r An expe iment at the King William s Town Dai y ,

1 - r e s s s . . 1 868 9 52 e u e s 77 . P iz E ay High Soc , p . . B a ti of Scotland , in , 3 ’ 4 ’ n r s o 6 3. F rmers . 3 06 . Si clai Sc tland , iii , a Lib iii , 5 6 ur . R . 2 s e 3 0 r e s s 2d s r ii 25 . . S . d r. 2 s . e . 3 Jo n A iv, . P iz E ay H . Soc , 50 BUTTER .

1839 9 in , gave a pound of butter to each % imperial 7 quarts of new milk . 8 D r r in ivm 20 In e byshi e a cow pasture , g g quarts . r 34 of milk , p oduced ounces of butter , or in the pro 1 9 5 portion of pound to 1 0 quarts . 9 Magne gives a table rep resenting the results of r s f t ial by di ferent farmers in Ayrshire , as follows

Mr i k i l f u r . ur e Gad irt h 25 s of m e 8 bs o e . B n t , g gallon l , g v b tt M r. e er S ou tht re e “ 9 Al xand . M r n ki 24 . Ra ns 6 9 M f r. u e r a e r a k 6 S t i s o mi k i e 1 B tt y, at C ld B n , co ch p nt l g v pound er butt .

The proportion as indicated here is 1 pound to

1 5 u r in Mr u r r q a ts , except the case of . B tte y , whe e 4 1 r 23 — we have pound of butter to eve y 6 pounds of

milk .

We have also a few experiments made in America . 0 S w inle 1 o i11 1 83 9 4 The cow y , imp rted 3 , furnished in 102 5 days pounds of milk , which made pounds of i 1 4 u r . 1 s ro m t on 20 b tte This the p p of to 1 6 pounds . l l Mr . P nt 1 h E . P . 1 e ce is said to have had a cow whic

1 1 8 n i k r ro gave pou ds of m l in th ee days , which p

d uce d 9 5 s — a pounds ounce of butter , proportion 1 1 2 6 of pound to 1 5 2 1 r 1 Mr . n H . S . Colli s gives his p oportion as pound

r m butte r to 8 2to 1 0 qua ts of ilk . Mr r r . Allis , in the Report of the Ag icultu e of 1 8 7 1 — 2 6 0 Massachusetts for , makes a statemen t of

7 3 t ’ ur R 4 13 . s s em . . 537 . Jo n . . A . S . i John on Ag . Ch p 9 H O W s e . to Choo a Milch Cow, pp 1 0 me s ’ F r r . u . e . u a Lib iii , Co nt G nt J ly 1 2 Re r . Bd 186 7 . 146 po t of Conn . of Ag. , p .

5 2 B U TTER .

D r . the . t w o by Thomson , cows experimented on gave 1 11 pounds and 8 pounds in two weeks in 3 June . 1 8 r r - Jean A mou , the well known cow of Mr . 6 3 3 Peters , gave pounds ounces of butter in days in July . 17 S w inle 1 839 The cow y , imported in , gave , in

‘ r 4 3 6 r 4 2 Ap il , pounds ounces of butte ; in May , 4 4 4 7 pounds ounces ; in June , pounds ounces ;

r 1 30 1 . total in th ee months , pounds ounce After

her r r t June , milk was not kept sepa ate f om hat of

r r 14 . the he d . La gest yield for one week , pounds 1 8 co w . . r n A owned by E P P entice , of Alba y , gave

r 1 2 pounds 7 ounces of butter on g ass feed . One of the cows imported by the Massachusetts 19 fo r r r Society Promotion of Ag icultu e , gave in the winter trial 1 0 pounds of butter a week .

M . r . r oi r Co . Y . w us Mille , Delawa e , N , rites of one o i his cows giving ~ 14 pounds 1 3 ounces of butte r in - one week in June ; also of another giv

1 4 1 1 r ing pounds ounces , and of a thi d which gave 1 3 in u 1 8 6 5 1 8 % pounds in one week J ly , , and 5

pounds the same week in 18 6 7 .

Mr . r r Y . r C r . ha les Shepa d , of Ogdensbu g , N , w ites us that o ne of his heife rs yielded 14 pounds butter 3 18 ” s in a week , and that one aged cow gave 1 6 pound i n on e week .

’ 1 5 ms s F m s Y 55 Tho on ood of Ani al , N . . , p . . 1 6 ’ . e e r s 1 86 5 H H . P t Cat . . 1 7 m ’ F r e rs Lib . 305 r s . Y 1842 . 26 4 . a iii , . T an . N . Ag . Soc . , p 1 8 r s . . Y . . 1 851 4 13 T an N Ag Soc . , p . . 1 9 ’ F rmers Lib . iii 304 a , . BUTTER . 53

’ 0 . . . r A cow owned by Mr A S Lewis , of F aming 1 . 1 2 i n w i ham , Mass gave 7f pounds of butter a eek n r Septembe .

Tw o r Waushakum r t ials only , on cows at Fa m , 1 1 -- l n 1 . resulted pound and 1 6 pound a day This was in October

20 s s 1853 299 Ag of Ma . , p . . 54 CHEESE .

CH E E S E .

ALTHO UGH the Ayr shire is universally ackn ow l

r r edged to be a la ge p oducer of cheese , yet we find r n ve y few exact observatio s on recor d . l rs t h a t 1 80 R o . F o 5 r y , bou , states the propo tion as 7 0 Scotch pints of skimmed milk producing a stone

an d 53 n of marketable cheese , pints of e w milk dur 5 . 1 8 ing the season This is a proportion of to 1 5 f r rr pounds , i the Ayrshi e stone is the weight refe ed to . ” 1 8 1 1 r r 50 Aiton , in , gives the p opo tion as from to 5 5 pints to the stone of 24 pounds of sweet milk

r cheese . This is a p oportion of about 1 to 8 or 9 pounds .

Again , in he states that the usual estimate is t hat 5 5 pints of milk give an Ayrshire stone of 1 9 . r 8 h . c eese This is a propo tion of to 1 5 pounds ‘ I n a reference to Dunlop cheese the proportion is 6 1 9 n . again stated as to 1 5 pou ds Magne 5 gives a table of the estimates of various farmers in Ayrshire , as follows

h ar 22 r S out b s . mi k i 24 l e . Mr. e e e bs . e se Al xand , } gal l g v ch Mr S e rs Blackcas tle 26 27 . and on , 1 ; Wm e s 23 24 Mr . . . P at 8 5 Mr J me s e s 23 24 . a P at 1 5 6 5 8 r R an bu rn 24 24 M . 1 00

1 3 ’ e u e s 77 . r s iii 6 9 . B a ti of Scotland , iii , Sinclai Scotland , , 2 4 36 3 . ur e rs re . 46 6 . ur . . 1 s t s e r. . . S v y of Ay hi , p Jo n of Ag vol v, p 5 s e . 1 39 How to Choo a Milch Cow , p . CHEESE . 55

This would establish the proportion as 1 pound of Ch 1 S eese to each quarts of milk , or as to i or r r pounds , acco ding as wine or beer measu e is intended . 1 86 9 r About Kilmarnock , in , we were info med by intelligent farmers that 3 pounds of cu rd a day per r l r 2 d cow was conside ed a a ge yield , but 5 poun s per w as day about the usual quantity , taking the aver age o f all the cows . 6 r rr in 1 86 6 A chibald Stu ock , , estimates the yield

n r u r . 4 3 2 an ually per cow th o ghout Ay shire at pounds , 3 84 d and for the season of six months , poun s in the

r r 288 r best g azing dist ict , and pounds in the poo est . 7 A writer in 1 8 7 2 says that cheese is made in Ayr shi re from t he time the cows go to grass until the commencement of November , and the quantity each cow is estimated to p roduce is from 3 to 4 hundred

or r 33 6 4 4 8 n . Weight , f om to pou ds

r A lette from Mr . Robert Wilson places the daily ra production of cheese as 3 pounds for a good ave ge . From 3 to 5 hund red weight (33 6 to 5 6 0 pounds) ’ r — may be reckoned a cow s p oduce of cheese , the highe r quantity when the pastu re is supe rio r being

r r as possible as the smalle r when it is infe io . The cheese made in Ayrshire is a sweet- milk " - fl u avore d . cheese , mild and rich , called the D nlop It was begun to be made by some farmers in the Bailliary of Cunningham prior t o the middle of the

r r last centu y , and it has gradually extended ove the

6 r e s s s . . 4t h s er . 1 80. P iz E ay H Soc , 7 i u r 1 1 872 . 20. M lk Jo nal, Jan . , , p 5 6 DUNLO P CHEESE .

an d al counties of Ayr , Renfrew , Lanark , and in C ’ low ay . At the p resent time there is a conside rable

n r r r ma ufactu e of the English chedda in these egions . Cheeses made 111 Scotland are neithe r washed nor

r on rubbed nor g eased , the outside , nor painted like some of the Dutch and English cheeses , but merely

u dr r n r dr laid p to y on clean boa ds , in a place eithe y 9 n or r r . damp , and f equently tu ned The D unlop cheese is generally not s o acrid in the

r taste as most of the English cheese , nor is it so ha d and dry as that of Holland ; it is softe r and fatter 9 i . s Mr n than either Subjoined an analysis , by . Jo es , 1 84 5 of a cheese made in , and analyzed in expressed in percentages .

’

M . Somewhere about five o clock , A . , the morning milking of the cows takes place . The milk is carried

dr direct in the luggies as awn from the cows , and ‘ emptied through a ve ry fine wire - cloth sieve ( the u or else thro gh a thin canvas cloth , into ’ a large milk- boyen o r tub standing in the contig u

- ous diary room . “ ’ The cream of the p revious evening s milk is

off r skimmed , and the emainder being warmed in a vessel in the boiler to about or fully is then

r added through the sieve , along with the cold c eam ,

3 - 9 ur A r u ure 1 834 5 . 358 . me . 36 2. Jo nal of g ic lt , , p Sa , p 1 ° r R . 18 8 . 420 u . S . 5 Jo nal A , , p . DUNLO P CHEESE . 5 7

’ r r to the morning s meal al eady in the tub , and aising the whole when added to an uniform tempe ratu re of ° 8 6 r from to Milk , as it comes f om the cow , ’ is r st 1rr 1n i n about Afte g the rennet , the milk — takes about thirty minutes seldom less , sometimes ‘ ’ — r r mor e to p ope ly thicken or coagulate . The breaking of the thickened fluid comes n ext in

f r course . This is e fected , gene ally , by passing the arm and outspread palm softly ’ and steadily in all directions through the coagulated milk after a short

fo r r time allowed the cu d to subside , most assisting

r w r a m by p essing it gently down ith thei p l s , the w off hey is lifted with a suitable vessel , and poured thr ough a sieve into some receptacle for the use of ‘ ’ the pigs . The massed curd left in the boyen is

cut - w are then into about four inch cubes , hich tied

r into a wet , coarse cloth , spread within a squa e

r wooden box , with pe forated bottom and sides

’ (ter med a dre e p e r or and subjected to

r r a pressure of about twenty pounds o s o . The cu d

r r six undergoes this p ocess fou to times , with length

e n in g intervals between , and each succeeding time

r being cut into still smaller pieces , with inc eased

r pressu e , till the whey has been as completely ex ‘ ’ pressed as the dre e pe r is capable of. The broad lump of solid cu rd is first cut into four h inch cubes or so , and which are then put throug the

- r r r r curd mill , which f actu es or tea s , rathe than cuts

the bits into fragments . “ D ue d in allowance of salt having been mixe , the ’ r 1 4 8 fit - z che ssat r propo tion of to , a si ed (abb evi 5 8 DUNLO P CHEESE .

s e - ation for cheese vat) is elect d , and a cheese cloth

r a is r being spread within it , the p ep red curd fi mly in s pressed with the hand , the corner of the cloth

r r being b ought up over all , and the contained cu d , it m a y be , jutting s ome three to four inches above the edge of this che s s at . By this time it is r ather past noon of the day . Some then place the che s sat in

of fire front the kitchen , with the lid weighted , and

for r r standing there most of the afte noon , f equently

ur t ned so as to equalize the heat , and at evening it is

- put in the cheese press . O t hers warm the prepar ed curd in a vessel before the fire prior to making up

s . r the chee e Du ing the process of pressing , too , the

t o fir che s s a is occasionally br ught to the kitchen e .

A certain degree of heat , tending to improve as l t the quality wel as facilitate the pressing , mus be kept up within the curd whilst becoming solid . The made-up cheese we p ut to press towards evening is take n out of the c he s sat on morning of

e r second day , and is th n in very many dai ies , though not by all - scalded with the cloth 0 11 for near an hour in hot water fully as hot as can be tholed

n with the hand . It is wiped whe taken from the hot

in . bath , wrapped a dry cloth , and put to press again It is removed and dry cloths substituted at noon and

che s s at evening of same day , reversing the cheese in

r at each remove . Like pe formance has to be gone

r r th ough , it may be only once in some dai ies , per

r r haps twice in othe s , and even th ee times occasion

l o u a ly , the third day , by which time the cheese is - a perfected . The dairy woman h s thus always three

MEAT .

M E A T .

IN Scotland , the older cows and the steers are used

r extensively for the pur pose of food . Almost eve y reference to the merits of the Ayr shire br eed r efe r to

r r thei g azing qualities . Thus Aiton says that their beef is better than that of most other breeds on ao count o f the fat being more evenly mixed with the

m dr as ter lean , and clai s that the y cow fattens f than 1 an r r y other breed . Colman quotes an Ay shi e far me r w ho are claims there no better feeders , and that when fatted their be e f is as good as that of the West 2 Highland breed . A r eference in the D umfries and Galloway Cou ” r ier says that there ar e many instances in which Ayrshires of the same age and size with Galloways

r Tw o have attained to a nearness kind ed weights . year- olds of this breed will give the same price as 3 Galloways of the same age . Sinclair says that they fatten faster and to as great an extent as any of the other breeds in Scotland

. r and G Murray (in Jou . R . A . S . of England) says are of r that they a kindly disposition , and feed eadily ’ when tied up in the stall or put in good pastu re .

1 ur e rs re 429 S v y of Ay hi , . 2 ur e . 31 8 . E op an Ag ii , 8 u 1 84 2 u e in ur . I s t s er . . 228 . J ly , q ot d Jo n . of Ag xiii , p 4 e r u ure . 1 9 e 142 es . Cod of Ag ic lt , p , not of not 5 ur . R . . . 1 86 6 . 56 . Jo n A S , p MEAT . 6 1

r H . N . F aser , on the contrary , denies their value for feeding purposes , and says that they are of slow 6 matur ity . Quotations giving opinions of thei r value for graz ing could be indefinitely multiplied . The truth

are n o t s ar e seems to be , that the shapes tho e which cut n o t most profitable to the butcher . They up with

- n or rr such economy as the Short horn , do they a ive

a as early a t maturity . As feeders they are the equ ls

r r of many breeds used for g azing , when rightly t eated , but have not the same aptitudes which have been bred s o i - especially n the Short horn .

can r In quality of meat , they ha dly be excelled r A r 1 8 6 9 our expe ience in Glasgow and y in , and

‘ 1 8 7 2 1i s in with a barren heifer in , justifies describing

r fine - - flavore d thei meat as grained , high , juicy , and marbled with fat .

l . . r A few extracts from the cata ogue of H H Pete s , ’

S outhboro . r of , Mass , will illust ate the capabilities

r of this b eed , among the hills of New England , as

r u . r possible beef p od cers The impo ted cow Ada , r r proving bar en , was fattened du ing the winter of

— 1 86 2 3 . r r 1 8 6 3 S he About the fi st of Ap il , , was

u r . H e r r sla ghte ed d essed weight was pounds , 882 1 1 1 of which the beef weighed pounds , the tallow

7 0 . he r pounds , and the hide pounds The quality of

r l beef was pronounced , by pe sons wel qualified to

' - r . w as fi ne r judge , supe ior It g ained , and the fat and lean s o well mixed as to produce the marbled appear

— Pr . E s s s . 186 8 9 . 331 . ay H . Soc , p MEAT .

ance which is highly prized by epicures . The meat

w as also in large quantity in proportion to the bone .

r The imported cow Nannie , nine yea s of age , in 1 86 2 un dropped a calf September , ; was milked 1 86 4 she ur u til July , , when ran in a short past e ntil

r Novembe , without extra feeding ; since that time she n has had meal , eating most heartily , and increasi g in weight more rapidly than grade Short-horns w hich

have been fed with her . She weighed pounds

1 8 6 5 . n , i “March 5 1 86 5 A full blood steer , three years old March , , n ow t weighs pounds , and gir hs six feet and ten inches ; had never tasted meal until the middle of ” November last , four months ago . T HEI R WO RTH

S W OPINION OF THEIR ORTH .

AS early as 1 805 the mer it of the breed seems to 1 r R o r have been known beyond thei home , and . Fo syth mentions their presence and estimation in Renfrew

r r r r r r shi e , Pe thshi e , Dumba tonshire , and Sti lingshi e , 2 and Aiton mentions their in road into Galloway in

1 4 2 r 1 802 . In 8 the Dumf ies and Galloway Co u “ rier Speaks of them as creeping fast over D um ” i ir 1 8 7 2 fr e s sh e and Galloway . In they had been ‘ r around distant Inve ness for a number of years . Their mer its have also been r ecognized in fo r eign

r countries , as witness thei exportation to America ,

C a r the an das , F ance , Oldenburg , and Norway . " “ a r r r r Sincl i w ites , The Ay shi es are perhaps the

r r best milkers of their size in G eat B itain , and at the

r dr same time are excellent feede s when y of milk , for they fatten faster and to as great an extent as any of ” the ot he r b reeds in Scotland . The Dumfries and Gallo w ay C ourier of July 1 1 1 84 2 r r , says , The opinion is becoming mo e and mo e general that the Ayrshire b reed of cows is supe rio r r to any other in our island , qua the pasture , the by e ,

- u and the milk house . In size and weight they s it the

1 e u e s 8 347 405 24 5 . B a ti of Scotland , iii , , , ; iv, 2 ur e rs re . 426 . S v y of Ay hi , p 3 u 1 1 1 842 u e u r . . 1 s t s er . . 228 . J ly , , q ot d in Jo n of Ag xiii , p 4 Pr s s s . S oc . 1 872 5 1 . . E ay H , iv , 5 e o f A r u ure . 1 9 e 142 es . Cod g ic lt , p , not of not 6 4 O O O F PINI NS THEIR WO RTH .

grass enclosures of Scotland , but especially of such

r r r r r r r dist icts as Ay shi e , Lana kshi e , Dumf iesshi e , and

r r r Galloway , whe e such he bage as best suits dai y stock

. are in r r abounds They easily fed , and p opo tion to

r r r bulk give mo e milk than any othe . Al eady , as

r r milke s , they have supplanted to a g eat extent all the other kinds in the county from which they take

r . f r are thei name Galloways , as bee e s , ex ce lle nt stock , but we have known many instances in which Ayrshi res of the same age and size obtained

r T w - - to a nea ness kindred weights . o year olds of this b reed will give the same price as Galloways of t he same age . 1 83 7 B S o mmer st orff In aron Malzahn , on the part i r 1 85 of an association in Pomerania , mpo ted cows , and he testifies that he had found no b reed that gave ° r r so much milk upon mode ate food as the Ayrshi es . “ r re - At the Universal Exposition at Pa is , p emi uently did the Ayrshires and Alder neys stand first in

r r r r the fi st division , and the fo mer eceived the imp ess of the app roval of the foreign agricultu rist by the

r - a r rapidity with which they we e bought up , apidity u r nequalled by that of any other b eed , excepting the

r B retons . In refe ence to the division of the diffe rent breeds of cattle we have given above as

r r w milke s , we may state it ag ees ith the results which have been obtained at the Impe rial School of

r r r u r . G ignon , f om ca efully cond cted expe iments The A yrshires a re proved the re to give the largest quan tity of milk in proportion to the quantity of food

6 . u Jan . 1 1 844 . Alb C lt . , O N O N O F E PI I S TH IR WO RT H . 6 5

w the consumed , the S iss cattle next , and the B re t ons ” 7 n ext . “

. Bon n e man t M , fully appreciating the valuable

milking qualities of the Ayrshires , and their s uit abilit v

for r r r B ittany , has int oduced a conside able number

. ” 8 firs t -r r of ate animals of that b eed . ’ r Mr . Horn , befo e an English Farmers Club , pro

ce e ds r r r , I next adve t to the Ay shi es , and I be

r lieve , taken as a b eed , they are the most select as to

r r milking p ope ties . I hesitate not to state

r that we have no other class of cows , taken as a b eed , that will produce the quantity of milk fo r food con

sumed . Hence the high estimation in which they are ” 9 - held in cheese making districts . 1 0

Dr . r Voelcke , the honored chemist of the Royal

l F o r r Agricultura Society of England , says , dai y

r r A r r are pu poses in cheese dist icts , the y shi es justly

r w celeb ated ; indeed , they seem to possess the po er of converting the elemen ts of food more completely

The into cheese and butter than any othe r breed . food in their system appear s to be made p rincipally ” into milk and not into meat . l Murra ‘ G . y , an English writer , also states that this b reed stands unsu rpassed for the purpose of

r w n r the dai y , and has within the last t e ty yea s been m uch improved with special refe rence to its milking capabilities ; they are of a kindly disposition , and feed readily when tied up in the stall or put on ” good pastur e .

7 - 9 m a e e e . 9 1863 . 4 r e . . S 1 ur . . 1855 7 17 . . Jo n of Ag , vii , Ga d Ch and Ag G z tt , pt , 3 - 1 ° Jo urn . of . 1857 9 233 . o u r . it . . . . 308 . Ag , viii , J n A S of Eng xxiv , 1 1 R . . . . 2 186 6 . 56 . ur . Jo n A S of Eng vol , , p O O O F O 6 6 PINI NS THEIR W RTH .

12 r r John P . Reynolds , the Commissione f om Illi

r 1 8 6 7 nois to the Universal Exposition at Pa is , in ,

r r in eporting upon the ho ned cattle there exhibited ,

r V n wr ites , At the Impe ial Model Farm of ince nes ,

r r are whe e one hund ed cows kept for milking , and

r r r the sale of their p oduct in Pa is , the va ieties are

r r r Ayr shi e , B ittany , Swiss , No mandy , and Flemish ,

r which , as M . Tisse and informed me , taking into m account the food consumed , rank for quantity of ilk

in the order I have named them . 1 3 r r H . N . F aser , in a prize essay , writes , Dai ies

r r r r r being very nume ous in Dumf iesshi e , Ay shi e cattle

occupy the most prominent place , cows of this useful

r r and valuable b eed being conside ed the best milkers , ” m r and at the same ti e easie kept than any othe r . A correspondent of the Country Gentleman

Co . . J r from Passaic , N writes , unde date of “ 8 1 8 6 9 u July , , D ring the last winter I kept over

r r r th ee Ay shi e cows and three common ones , fed em r r th all alike , and in the sp ing the Ayrshi es looked

fat , smooth , and nice , while the common cattle were — s o poor and ragged , bad that I was ashamed of

w as . them , while I proud of the others Another

r thing is , they give a g eat deal more milk , and the

milk is as rich as any milk .

Mr . . . H S Collins , of Connecticut , speaks of this breed being kept on his farm with grades and na

t ive s r s um , fed and treated p ecisely alike winter and

m e r r r r ; the Ay shires have p oved the most ha dy , the

1 2 s I . . 6 96 r . . . 7 . . T an ll Ag Soc vol , p 1 3 — r e s s s h. . . 1 86 8 9 . 331 P iz E ay Hig and Ag Soc , p .

6 8 O O F PINIO NS THEIR WO RTH .

u same q ality , giving each breed what they require and could cleanly consume without waste .

W. . Y . From H . Eddy , Watertown , N , we have the following My Ayrshires are intelligent , ambi t io ns u r , and ind strious feede s universally ; will recognize a stranger instantly ; have never had a sick one except when hurt or injur ed in somewise and the peculiar fineness of their n ature and ambition will compel them to be upon their feet as long as

r strength holds out . They feed apidly and earnestly when in pasture ; much more of their time is spent

- in hunting around fence corners , stumps , and other

obstructions for green and sweet food , such as is

r commonly ove looked by the native co w . In con sequence of their intelligence they will resent an

injury and appreciate a kindness , making it very ” r necessa y to treat them justly .

And with the admirable observations of Mr . Eddy

we close our chapter . 6 E NVIRO NMENT . 9

ADAPTABILITY .

VVH EN the dairyman is invited to examine a breed of cattle new to him , and is asked to substitute such in the place of those with which he has been long

r r l familia , his inqui ies wil be directed to two aspects

r s : r of the p opo ition fi st , as to the excellence of the

n ew r l b eed ; and second , as to its adaptabi ity to meet

the requirements of his situation . The fact should not escape us that all breeds will not Show to equal advantage w hen br ought

n r O r into the same locality . In atu e we bse ve a

nice fitness of the animal for its place . In domes

t icat ion r n r we also observe this p edominance of atu e ,

— t o more the yielding of the animal , closely fill her

r n o t r r envi onment . Water mo e ce tainly seeks its

our level than do animals , domesticated and wild , seek to co rrespond w ith the conditions within which

ar e they placed .

r r r B ing the life of the t opics into our wint y clime , and how soon is death around " B ring that of the

r r r mo e tempe ate zone , the e is less of death ; but t e with the survival of life in h species , there is not a continuance of the shades of character and resem

r blance to its own . For a while dive gence obtains ,

l r unti in length of time equilibrium is estored , and

r r the b eed , remoulded , is uniform as befo e . 7 O 0 ENVIR NMENT .

When a breed of cattle is int roduced to a locality

it r r to which is a st ange , the first exertion of its force is spent in seeking an adaptation to its n e w

r envi onment . The result may be a retention of its

r r o r own t aits , or it may be the loss in pa t wholly of ce rtai n characte rs and the acquire ment of n e w ones . Suppose the improved Short-ho rn to be placed upon T e the plains of exas and to be left quite to themselv s .

r If they su vive the change , and you seek them after

- r o r the lapse of time , will it be the Short ho n , even

r r t ? the old Yo kshi e , hat you will find Will you not

r o w r r find mo e of h and less of body , a g eate length of leg an d a build fo r travel ? Will ther e n o t be mor e speed and less fat ? Will not the type conform to the conditions within which they are placed ?

r The dai yman should consider these things . Yet the artificial conditions to which his cattle are sub

e ct e d a O f r r j m ke the intention natu e less appa ent . The r esisting force is greatest when art is the most u o r pheld , and nature , its p wer usu ped , only slowly

’ an d pe rhaps almost imper ceptibly i ntrudes to th w art her purposes . r cow l The Ay shire , removed to Eng and , is said not to maintain her dairy qualities at the best ; there is

- tendency to flesh . The American bred Jersey Shows

r l r an d - r m more ho n , a ger bone , a less deer like fo

e rs e - r than the J y bo n . Have we not seen the Short

br fo r fe w horn ought from England , cultivated here a

r gene ations , and returned , an improvement over the English- bred ? ENVIR O NMENT . 7 1

n u n r n Cha ges ind ced by cha ge of envi o ment , illus

t ion s ar e r u t ra of which nume ous , o ght to teach us t he A r r not to expect y shi e to be always , or often ,

r r when taken to new count ies , t ue to her fame . We believe he r to be a smalle r milker in New England in general than she is in Ayrshire . The atmosphere

rr l r here ca ies habitually ess water , and the e is less

r our r r of nut itious food in pastu es , and mo e wear of

s he r r life in obtaining it . Yet is a la ge milker in

Ne w r r England , we believe , than is any othe b eed .

r r Although our climate is unlike that of Ay shi e , and m he r our feed less ilky , the sum of conditions offers not as great contrasts as obtains when the Holstein is sought to be acclimated with us . The degr ee of hardiness of a breed may be in ferred from the n ature of its home . The Ayrshi re u is exceptionally har dy . Tho gh you may not expect

r r to f eeze her blood in the ya d , and at the succeeding ‘ he r r thaw find milk flow unimpai ed , her coat Sleek ,

he r r s he r and back st aight , yet will be as p ofitable with those who expect all this from a cow as any

r for her n ot othe . But sake we should advise such to breed Ayr shi res . A pump with valves at the bot tom of the well will be better property .

r d Expose her to ha d fare and rough win s , she will n ot r r be handsome , but the constitution she ca ies

her an d her r . with , inhe ited vigor , will be manifest With the bestowal of better feed an d r easonable p ro t e ct io n r r r are , the do mant fo ces of her natu e awak

she r ened , and in uses acts , and in appea ance She

looks , the beauty of the yard . 7 2 ADAPTABILITY

The hardiness of the Ayrshire , her instincts , lend ing both boldness and p rudence to her characte r ;

he r m her liveliness of movement ; mediu size , and he r r r he r he r cha acte for seeking food , all adapt to

ul W r be usef , here many b eeds would be out of place , and would be spending their fo rce in contention with

r adve se circumstances . The Ayr shires Sho w their superiority the most wher e disadvantages ar e to be

- r . r ove come Scant pastu age ; steep hill sides , sudden

r r r r changes of tempe atu e , and t ansitions f om a moist

dr r are l r in to a y atmosphe e , not favorab e to dai y

t e re st s . But among such conditions , as in New Eng land , the cow may be as much a necessity as in more f r e r r avo d sections of the country . While the Ay shi e

or r f r r may be as well , bette , adapted to a fo d p ofit in

r the favo ed localities than other breeds , we bespeak specially her supe rior claims for such half- fe rtile

r r localities , where as g eat wo k is required of the animal in the obtaining of food as in the utilizatio n

of it . We would not be unde rstood to asser t that she is

n r r- fie ld r u app eciative of the clove , whe e the feed is to he r eyes ; in such her udder swells to large pro " r r n r po tions . The Ayrshi es of the wester po tion of New York S tate Show how kindly she accepts

r generous fa e . The cheese factory t o which many of

r r this b eed are t ibutary tells the story of their worth . Upon soils of great agricultural capacity the dai ry man has more b reeds from which to select than he l r . r who cu tivates a soil of less fe tility To the fo mer , the choice is equally open between the larger and the ADAPTABILITY . 7 3

r d r smaller b ee s ; with the latter , the smaller b eeds

r r only can be considered . If a la ge animal be adopted

rr r r r than his lands will ca y , natu e is eve at wo k to r r r educe the size , and only pampe ing ca e can main

a for r i t in it , the land must eventually dete m ne the

a . r r r size of the nimal To wo k against mate ial fo ces , r un sat isf ather than with them , is generally most ac

r to y . 74 THE IDEAL AYRSHIRE .

THE IDEAL AYRSHIRE .

TH E ideal Ayrshi re cow is an animal best designed l to fulfi the uses for which she is intended , and which at the same time fills the eye as a thing of

beauty , completely in harmony between her shapes

n and fu ctions . Generations of honest endeavor to wards an ideal more or less perfect have developed her

he r into present proportions . In her is united in a completed whole all of those good points which are

- recognized as indicating milk giving quality , by all

d r airymen the w orld ove . The large digestive ca acit p y , the economy of form and capacity of udder ,

are her most striking features , indicating usefulness ,

r while these are united with a st aightness of back , with O penness of verteb ral joint and comeliness of

r proportion , a b ightness of eye , and that intelligence

o r has of expression s att active to the observer . She instincts ; s he knows well her wants ; and he r frame

r he r u and her body , her appea ance and f nctions , are the happy equilibrium bet w een the po w ers of nature

w and the po ers of art . To follow out the line of dev elopment of the A yr

’ co w w e fo r shire , must commence with the udder , it

in is her e that the effort after productive p o w e r . the A s milch cow quickly prod uced a tangible result . an O bvious feature , this organ early showed its relation

7 6 THE MILK VESSEL .

r When filled , the udde should retain its flatness of

r r form , accompanied with a ce tain squa eness of out

line . When viewed from behind it Should appear

far broad and deep , extending back , its attachments

loose even to the vulva , and presenting to the sight

n or no hollowness above the glands , no clefts , any vacancy bet w een itself and the twists of the thighs . As Viewed from the side it should extend well for

r ward , and its skin should me ge into the swollen and t - tor uous milk veins . No indentation should be seen e b tween the teats , and the hand passed beneath should clearly rende r sensible the great b readth and

flatness , while the eye takes in a levelness of sole corresponding to a line draw n from a point near the

r r r . b isket , to the hinde most pa t of the Vessel The signification of this udder is its har mony with

' the uses for which it is designed . The breadth of its attachments not only allows the vessel to have large

cubic contents with little depth , thus allowing the glands to be in closer proximity to the channels of r m odifica supply and removal , but necessitates othe

r tions of st ucture . The economy of the position is such as protects

' r r the bag in the la gest degree f om chance injuries , and the animal is freed from the annoyance of the sag

or r . A S in walking on the road , g azing the result of

greater nearness to the heart and the lungs , the blood

has less distance to traverse in its rounds , and thus

the freedom of its circulation is increased . In the human breast the difference in size in favor of the left can only be accounted for by its greater nearness THE TEATS . 7 7

h r . to the ea t , the great agent for supply Further

r t he of mo e , temperature the close udder is retained

r and maintained by a less expenditu e of force , that

r is , food , than the pendent one , which exposes a la ger

r r su face to the air , and places the obstacle of g avity to the flow of t he blood . The teats should be equidistant and at a sufficient

r . are r r r distance apa t They sho t , appa ently f om a cor

in r r relation st uctu e with the flattened gland . They

u r sho ld be at some distance apa t , as indicating the extent of gland , and set evenly , as indicating the

l r evenness of Size of the g ands ; cylind ical , rather

- r r than cone shaped , as this appea s to follow f om the tone of the tissues and type of the gland of this breed . The length of the udder is accompanied by length

r r r of qua te , and the breadth of udder by b eadth of w r hip , for the bony frame ork dete mines the distance

r of possible attachments . As the e seems a correlation in this b reed between the breadth of the hip and the

r r distance f om the hip to the buttock , with the b oad udder , we should expect a long udder . Hence the b road hip and long quarter so universally admired in this cow . The squareness of the udder in its attachments not

c r only is indi ative of capacity , but also of the b oad belly which s o almost unive rsally belongs to the cow which best digests her food . The workshop of the belly r equires abundant room for the storage and r w transfo ming of supplies , and this space , hich is fur n ishe d by the broad hips , and required and indicated 7 8 THE BO DY .

by the broad udder , requires strength of loin and back . Hence the Ayrshire co w should excel in this point . The short ribs should be arched but little ,

r r s o r and thei length should be g eat , suppo ting the skin , as to leave a deep hollow at the flank when the

r r re animal is hung y or thi sty , to be obliterated by

i n ple t o . This is indicative of the tendency to milk giving as contrasted with the ten dency of laying on

r flesh ; and such are our equirements . The looseness of attachment to the udde r behind is always accompanied by openness of vertebral joint , and this indicates a certain laxity of tissue and vascularity of system . The breadth of the udde r with it s proper accommo dation not only requires that there should be breadth h between the thighs , but t at these should be thin and flat at the point which may be technically desc ri bed r b as the twist , for it is prefe a le to have the pressure

r r on the udder f om within rather than f om without . The round ham and fleshy thigh is more characteristic

r of the grazing than of the dai y animal . It appear s to be a physiological law that when

r nourishment flows to one o gan or part in excess , it rarely flows in excess elsewhere . We should there fore expect that the great development of the udder in its functional and str uctural relations w ould have an influence in checking excessive development of other parts . We accordingly find that the Ayrshire cow when in milk seldom lays on flesh , nay , more a

- she milk giver by inheritance , has failed to develop her forw ard parts in correspondence with the develop TH E HEART . 7 9

r ment of her rea most half. Through the economy of

r u fo ces , the food is sparingly used for the building p

of parts beyond the necessity of the animal , but is directed to givi ng largeness to the parts that are

r r t ibutary to her services , and to a direct reappea

ance in her products . The appearance of lightness forward is caused rather by the absence of u nn e ce s sary flesh and the comparison with the hips and fi flanks , than by any de ciency in the constitutional

ar r functions . The demands of the udder e a la ge d supply of bloo , which can best be supplied by a

r r healthy hea t , not cramped by position , and pu ified r in lungs of ample powe . Hence we seek the appear ance of Vigor as indicat ed by the absence of hollow

r ness behind the shoulder , by depth th ough the region of the heart , and by the show of abundant

as r constitution seen f om the front . As the Ayrshire cow is possessed of these qualities

are r r which of Value , we must look for thei pe petua tion to the needs of the reproductive system , as indi cat e d r by the hook bones being wide apa t , and by the ampleness of the bony covering , which , to cor respond to the parts as already given , would be de

r a r . sc ibed as pelvis long , b oad , and straight a mas culine r Heaviness of the neck is cha acteristic , and it therefore follows that a departure from this type would be desirable in the milch cow . An ex t re me l y thin neck has a cowey look , but may , on the other hand , indicate too great delicacy of constitution .

r The sho t , thick neck would indicate hardiness , and if overladen with muscle , would suggest barrenness . 80 THE BO NE .

To harmoniz e with our ideal we would choose the t neck of medium leng h , clean and round in the

r r th oat , neithe too thin nor too thick , and with a r symmet ical taper .

r The head should have a look of ext eme femininity ,

r e a soft , intelligent , mothe ly expr ssion . To attain

t r this , the nose must be fine and ape ing to the ampler

r n or muzzle , and the lowe jaw neither heavy long ,

r - especially on the b oad faced type of animal . Breadth of face seems accompanied by a certain refinement of jaw . The lower jaw is stated to be homologous with

r the fore limbs , and under the law gove ning the de v elo me nt p of homologues , we should expect the fore

r r limbs to be va ied in an allied manne . As a matter t . s e of fact , the delicate and shapely head is rarely

- upon ill fashioned limbs . Fineness and flatness of bone and firmness of joint are points w hich exper ience has sho w n to be the

r r accompaniments of th ift in all b eeds , and none the r f n less so in a dai y animal . This partiality or e co o my influences us also in our desire for the diminution Of the bulk of those portions of t he body that we con

r sider useless . Hence all folds and wrinkles , the la ge

n d brisket , excessive growth of horn , a all extremes

- in non essential points , are discountenanced by the

breeder . The animal may possess all desirable points in

r detail , and yet be deficient , in that these cha acters as r u are not so blended to fo m an harmonio s whole . r S O The totality of st ucture must be sought , and be r unn e ce s s ar gained , that the e be neither v weight nor

2 8 FO RM .

The hair is desired to be soft and woolly , on

account of its protecting power , thus acting as an

r assistant in economizing the animal heat . It is p ob

r o f it s able , however , that the textu e the hair and

f r form is a fected by the climate to a la ge extent . We doubt whether the woolly hair found on many ani mals in humid Scotland can be either retained by an imported animal or transmitted to progeny in the dry climate of America . The softness of the hair is ' b afle ct e d . y food The oily , unctuous feel of the hair and skin of the animal fed on linseed meal is very perceptible . The functions of the hair are seemingly t o r p otect , and the better it fulfils this purpose , the greater the economy of the animal forces . The breeder Should desire to form the animal in an attractive mould . To do this is to extend their intro a duction among those to whom the esthetic is of value . is Therefore , fineness of form , as far as compatible is l with usefulness , to be praised . The smal horn beautifully curving , the thin ear , the fine tail of good length and well switched , and the color , each and all

add value . are Although red and white , or brown and white ,

s r colors toward which many are pa tial , yet any color

r but roan is allowable to the thoroughb ed . A strong i h m xture of w ite , as lending style and adding to their

picturesqueness , in our opinion is admirable . On account of the importance we attach to the

r presence of the escutcheon on a dai y animal , we have preferred to give the subject a paragraph by

itself in this place . ’ GUENO N S SYSTEM . 83

The following languag e w as used by the Committee on Agriculture in their report to the French National ’ Assembly upon Guenon s Theo ry of the Milk- Giv ing Properties Of Cows “ Admitted by our most learned veterinarians of e n cour the Royal College of Alfort and elsewhere ,

g r a a ed by the Government , confi med by thousand

r proofs , and sanctioned by your app oval , the dis

r co ve y of M . Guenon may now be considered as

r having eached the dignity of a science . It applies

t o - r alike males and females , to calves and full g own animals ; and from this last fact we may make this fruitful deduction : Hereafter the farmer need rear n m one but such calves as will ake good milkers , hand ” g in ove r to the butcher such as will not . If F rancis Guenon could inspire such enthusiasm and conviction in those appointed to examine into the merits of his claims , what may not be allowed to him ? f self He says , It did not su fice to have discovered signs that were characteristic of different sorts of cows it w as necessary to make sure that the same mar k might always be relied upon as a positive and certain

' Sign of the same perfection or defect This could not be effected except by studying a vast number of

n individuals , by comparing them together , taking i to c r onsideration the countries f om which they came ,

r r w as thei statu e , their yield . This not all ; they had t o be classed . Conceive what toil this task involved ur for me , a plain child of nat e , who had no idea of such a classification , and found myself under the necessity of establishing one . The endeavor was one 84 E scuTcH EO N.

to absorb me entirely ; I gave up my calling ; I

- r travelled about Visiting cattle ma kets , fairs , cow stables ; I questioned and cross - questioned all who

might be expected to know most on the subject ,

a r husbandmen , de lers in cattle , men of the Vete inary profession ; I became convinced that my discovery

had not been anticipated by any one . The marks for distinguishing a good cow from a bad one varied

t he n in accordi ng to otions of each dividual . Some

looked to the Shape of the horns , others upon that of the udder ; some judged by the shape of the animal or the color of her hair ; others were determined in their choice by something else : but in these various modes of judging all was vague and uncertain . I became confirmed in the belief that I had made the important discovery of signs that were positive and certain ; and in order the better to satisfy myself of the solidity of the ground upon which my method was to rest , I took the precaution to return to the f same localities at di ferent times and seasons , that I might trace and ascertain the effects which might at

o f n r tend these variations atu e . All my observations

r n we e accurately noted down , and I could at le gth flatter myself with having acquired a mass of facts which gave solidity and consistency to my system , and imparted the character of positive certainty to that which at first had been but a p robable con ” j e ct ure . But what are the claims ? The Agricultural

Society of Bordeaux reported that M . Guenon has established a natural method by w hich it is ESCUTCHEO N . 85 easy to recognize and class the different kinds of r milch cows , acco ding to l st . The quantity of milk which they can yield daily .

2d . The period during which they will continue to give milk .

d . 3 . The quality of their milk

By means of these signs , which are all external has and apparent , he established eight classes or

r families , which emb ace all the varieties of the cow that are to be met with in the different parts of this kingdom . Each of these classes or families is

r . subdivided into eight orde s It is divided , also , i r s o the nto th ee sections , that each of sections com prehends the eight orders . ? ’ What are the signs In Guenon s words , they are

” the marks Visible upon the poste rior part of every cow u , in the space embraced between the dder and u v lva . They consist of a kind of escutcheons of

r r various Shapes and sizes , formed by the hai g owing

f r r r in di fe ent di ections , and bounded by lines whe e ff these di erent growths of hair meet . The varieties of these escutcheons mark the different classes and ” order s of cows .

r The complete , enthusiastic acceptance acco ded the

r r method of Guenon in F ance , while the autho was the presiding genius of his own idea , shows that it

r has much value . Ce tain , however , it is , that in England and in our own country the method has not been accepted in all its or iginal elaborateness and there is a growing conviction that the author s aw in 86 E scuTcH EO N. the up w a rd-grow ing hair more than others have found and more than is justified by trained expe

n as - rie ce . That the quality of the cow a milk giver is indicated in the escutcheon to a very considerable i extent we th nk must be allowed , but we think it will not answer to read there — as Guenon claim to read the n umber of pints of milk each cow would t he give daily , and much less in precise terms , quality of the milk . The internal function s of the cow do not find their

- complete expression , their tell tale , if we regard a the nimal in only one of its aspects . In reason , we ought not to find her record concentrated within the compass of a few square inches , when appetite , co nstitution , size , and breed must each and all exert an influence in determining yield and qual ity . Yet in the mark of the escutcheon we recogniz e

n ot much value . We do remember to have seen a e very good cow that had a small escutcheon , whil never have we seen a cow with a good escutcheon , an d o a da ir a s ect otherw ise f y p , that was a poor h milker . We believe it will be ighly conducive to the success of the dairyman t o regard this mark as t is one of chief impor ance , as it also to the breeder in his use of animals . But in laying much stress upon the escutcheon we would not advocate the following of Guenon ’s classi fi cat ion m f in all its inute details . It seems su ficient , h as far as our own observation suggests , that t ere sh s ould be much of it , symmetrically dispo ed , and 8 7 SCALE OE PO INTS. showing on the two rearward lobes of the udder an oblong mirror of large extent . Were we asked to present a scale of points for the guidance in breeding the model Ayrshire cow , it would take the following for m

n d k Udder. i s r a a e e e i far r ar a Capac ou , b o dly att ch d , xt nd ng fo w d bac , c se e t o t he t he er s rf e r a an d flat n o e s n o lo ly h ld body, und u ac b o d , cl ft , s hollow .

Teats . S r is i ri a of oo t e t ure and set e e con ho t h , cyl nd c l , g d x , v nly at s iderable is a e r d t nc apa t. Milk Veins r e or s is a e arin i o t he a me an . La g , t tuou , d pp g nt bdo n by am e rifi pl o ce .

E smt tcheon. ar e e e i e ar s an d on i s mirr r L g , xt nd ng w ll upw d th gh , o m rks r a la ge . B e ll . m e r a ee e e . y A pl , b o d , d p , and w ll h ld up

H ead . S r is re e a i e e se t on e k. ho t h , fo h d w d ; w ll n c

N se. i e e e m z z n s o F n b twe n u le a d e ye . Mu l e . O m r e ar e zz pe n and ode at ly l g .

E ars . i r e re Th n and o ang colo d . H r ns i e s et on an d of m o e ra e s i e o . W d ly d t z . N e k. O f m e iu m e s r i r m e t o t he t o of t he c d l ngth , and t a ght f o h ad p s l ers ree r m se ski fi n e it s i i e t a er hou d , f f o loo n , at j unct on w th h ad , and p n t h s mm s he s u e rs g by e y e trical e nl arging of t he mu scles toward t ho ld .

S h ulder s . i o Th n . B r is ket . i L ght . F re- u r A r s i t he o q a ter . ppe aring thin in front from t he cont a t w th - i u r e rs an d e of s u fi ie i k e s s t o e s re Vi r . h nd q a t b lly , but f c nt th c n n u go

B a k. er t e s r i c Mod a ly long and t a ght .

S n . i e We efi e s ers s e i e et e e . p ll d n d at hould , loo j o nt d , y l v l

S h r t R ibs . S i r e t he o i in t he fl k at eir e x o l ghtly a ch d , c ncav ty an th tremities re s i i k i e s i e i i pond ng qu c ly to d g t v cond t on . B d ee h fl ks in ri r . t e b o y D p at an and , b oad . Pelvis r s r i . Long , b oad , and t a ght .

B ut t ks. ei er i e n or r fle s oc N th po nt d , ound and hy.

H k B nes . i e r e r ai i fat . oo o W d apa t , not ov l d w th i n i hs . a d r a Th g Th n b o d .

Ta il. o s e er e set on e e i k . L ng and l nd , tuft d , l v l w th bac

Le s . S r t he e s fi ne flat t he i s fi rm. g ho t, bon , , and j o nt m r e i k i S kin . S e se e as . oft, od at ly th c , loo and l t c

H a ir . S se . oft and woolly, clo

Tem er. uie i e i er es s re sse ra er a i e . p Q t and doc l , w th n v upp d th th n act v

l r To e s e t he ree e r r a . Co o . pl a b d , but not o n 88 O Z RGANI ATIO N.

I t is not merely necessary that t he Ayrshire should conform outw ardly to this type : somewhat more is n d w c i ee ed , as ill be seen from the following on s d

e rat ion s .

r Th ee systems , to which all the organs are directly l or indirectly subsidiary , are united in the p an upon r which the cow is fo med . There is the nutritive sys tem , composed of stomach , intestines , liver , pancreas , glands , and vessels by which food is elaborated ,

ff m r e ete atter removed , the blood manufactu ed , and the whole organization nourished . This is the com i mis sariat . s n u Then there the ervo s system , which co- all r ordinates the o gans and functions , and enables the animal to entertain relations with the world

r it a ound it , directing what to avoid and what to s o approach , and without which much complexity of str uctur e as finds place in her organization would be

. n constantly at fault There is , agai . the reproductive

n system , by which a succession of a imals is secured , 1 r and the hold of the race on earth assu ed . The breed of cow that we should desire must have

. a these systems , each in health and order E ch and

r all should be developed , not alone to pu sue their

n fitl relatio s y , and to serve their own specific uses , but all developed in the direction to re n der the

t v iz . animal adapted to serve a par icular use , in the

r dai y cow , the greatest possible utilization of food in

' the pr oduction of a good quality of milk . r e n d n The cow in natu e lives to one , the keepi g

1 ’ e s e rem r s are su es e b and e r m Dr. rke s S ex in Th a k gg t d y, adapt d f o , Cla u Ed cation,

90 QUALITY .

h n ma i In c oosi g a milch cow , it y be nferred from he r n ot this , quality will always find expression in outward form . It is the outward form , and the en

ow er gine within the form , and the p of this engine , that is to be looked to . It may occur that animals

form . but of two breeds may be found of one , that

r r f one b eed shall ca ry a quicker li e than the other . This quickened life we con ceive to be on e of the

r r r marked characte istics of the Ay shi es . It is the animal that unites this Vitality in a form d t that favors most economical pro uction , with par s adjusted in symmetrical relations and proportions , he that constitutes t perfect cow . When uses are i satisfied , then the possess on of artistic excellence ,

such as shall make her a thing of beauty , to the

as r d . conn oisseur well as the plain farmer , is desi e

THE AYRS HIRE BULL . 9 1

THE AYRSHIRE BULL .

TH E points of the Ayrshir e bull should be in many

co w s e x . respects those of the , but modified by His r - head should be b oad , the muzzle good Sized , the

r r and r nose small , the unde jaw sho t , the th oat nearly free from hanging folds ; his horns should

z r his have si e at the oot , as indicating vigor ; ears l thin , and of a go den color within ; his eye mild but

intelligent , the expression, a masculine Vigor , super

added to t he feminine type .

His neck should be not too short , but arched , as

ra giving that style which is so att ctive . The muscles

a u r strong and large , as being m sc line symmet ical in

r r their development , and Should not o iginate f om

too limited attachments . By this we do not mean a

r heavy neck , but la ge in those muscles alone which

r lie on the sides , well up , and which are so peculia ly masculine in their character as not to be unduly trans i m tt e d to female progeny .

' The shoulders should be close to the body and

r i l thin , the back b oad , the sp ne not as wel defined

at the Shoulders as in the cow , nor the hips quite as

. r r broad The b oade the hip , however , the better ; yet breadth of hip being more of a female character

ist ic , this point means more in a slight variation in

'

cow . elvis should n the bull than in the The p be lo g , TH E AYRSHIRE BULL .

s et t broad , and , straight , and the tail on level wi h the

r . back , and without a notch at its inse tion The body

- Should be well ribbed , deep , and of good length , l he especially deep in the flanks . A ho low space

r r as hind the shoulde s is ext emely objectionable , indicating deficiency of constitution . The limbs

fin e - flat - firm should be short , boned , boned , and ho ok jointed . A curve in the hind leg from the to the hoof in front is very objectionable . In the thigh and the hinder parts must we espe cially look for the indications of quality fo r the trans

- mission of milk yielding Shapes . The thighs should

s o r be thin and flat , and far apart as to give g eat space between . Watch the animal in his walk when

r going f om you . Should his legs cross , reject him .

l ho oks Va ue him , if in standing his are well apart . The dairy bull Should transmit to his female offspring o u the space for the lodgment f the dder , for this

for is the key to breeding for milk . Look the an d escutcheon , for it is a good feature ; if there is

r r vascula ity to be seen he e , prominently indicated

. We by the skin and the veins , give heed to it also

s e e like to the presence of teats , and the better placed these are the more valuable the indication . The dairy bull must conform to the type of the

r i d ideal dai y cow . The points which ind cate igestive ability and space for the lodgment of the udde r must b r r r i e st ongly characte ized . Hardly less impo tant s that feminine appearance joined on to a masculine r i Vigo , which is shown in part by a noble seren ty

of expression . ‘ THE AYRSHIRE BULL . 93

The dai ry bull must be especially free from certain u defects and blemishes , such as the fleshy b ttock and rounded ham "which is followed by roundness of

' r . n ot be thigh . It is a beefy ma k He must too heavy forward . Not that we would have the strongly developed wedge shape of the cow , but we would have those points which we value so highly in the

- rearmost half of the cow" strongly developed in the bull . These characters in the Ayrshire bull must be united in that peculiar ity of shape which is indicative r s o ffi of the b eed , and which is di cult to put into

r wo ds . There should be style , the long , slim tail and

w r r bushy s itch, the ha mony of propo tion , and the moulding of the lines of his contour , and all else which constitutes beauty . The grazier and the dairyman have each for a long

r time sought to imp ove his stock , the one for meat , the other for milk . The union of the two in an animal in equal excellence as though they existed in perfection separately , we believe is never realized ; S O that whenever it is desirable to have milk o r meat r 011 1 in la ge amount , at very low cost , it is better to t ivat e r e e ncour these qualities in separate b e ds , and ag e in each that particular development conducive to the quality desired in them . N0 one will hesitate to aflirm that the meat breeds have arrived at a greater excellence in the line of development for meat than have the dairy br eeds in the line of development for milk . The ideal of the a u breeder has been nearer realized . V rious ca ses 94 T E H AYRSHIRE BULL .

r s is have cont ibuted to thi . It only in place here to refer to one as having direct relation to the br eeding

r r of Ayrshi es , and as di ecting us to a knowledge of . w r r hat we should desi e in a bull of the dai y breed . r - r If we refer to the Sho t ho n , the Hereford , the

a kn Galloway , and many other races that are c ow l b th edged meat breeds , and o serve the type of e male and the female , we find it essentially the same for either sex . In the cow and in the bull there is an ap f proach to one form , modified only by such di ferences s e x as attend upon .

r r With many dai y b eeds , perhaps with all , many persons refuse to accept the principle that di rects

r t he the g azier , and conceive cow should be of hull u f . one type , the of q ite di ferent type How frequently it happens at our agricultural fairs that we observe a fine dairy herd of cows possessing the forms that go with the possession of dai ry qual h ities in a high degree , headed by a bull w ose out lines are those of a meat bread I In the one sex the outline is that of the keystone of an arch , in the

the r other b ick form pediment . Here is being used d t ff two typical forms of istinc functions , to e ect one t h in form in e female line and another the male line . Co nsider the comparative ease with which the grazier obtains a bull satisfactory to him with the dif ficulty of the dairyman to realize his idea in the bull l The meat breeds were early taken I n hand by mas

r ter breede s and were greatly improved . To these men we owe most of the maxims and current knowl edge of the principles of breeding . One of these

H I S T O R Y .

I N those cases where documentary evidence is oh scure , and but few notices concerning the origin of a

n o breed are attai able , it seems the more philos phical to fi rst study the con dition of the count ry an d the surroundings from which the breed was evolved . Our scheme concerns I tself first with the earlier records . After presenting in general terms some aspects of the Scotland of the past , we shall next call you r attention to the cattle known as the White

Forest Breed . A sketch of the county of Ayr of the past and present will naturally precede the division we have devoted to the presentation of the do cume n tary evidence concerning the origin of the Ayrshire o breed ; and the hist ry of their origin , as founded on the preceding chapters , will follow next in course .

100 S O I T C TLAND AND S PAS T .

w ho th U lived in the twelfth century , speaks of e r i

S lves tr is r y , which in his time inhabited g eat forests in the n eighborhood of London ; and in the four t e enth century King Robert Bruce was nearly Slain by a wild bull which attacked him in the great Cale 5 don Wood . ‘ e w as in 1 4 70 h Bo thius , who born , and Jo n Leslie , B ishop of Ross , who wrote in state that the Wl ld cattle of Scotland were white with a thick mane . an d Leslie expressly states were wild and savage , r d C but and forme ly abounde in the aledonian Woods , n ow w ere confined to the region about Sterling ,

Cumbarn auld , and Kincardine . At this period civilization had made some progress

r t he ud in the count y , Lowlands at least ; and food , j g r w as ing from f agments of history , bountiful and

1 2 i t dale cheap . In 90 the monasteries of Te v o had much pasture land , and the minute and careful ar rangement of their mountain pastures , of the folds for

r the their sheep , and the by es for their cattle , and lodges or temporary dwellings for their attendants , Show that they paid the g reatest attention to this 8 A 1 300 r part of their extensive farming . gain in , f om 9 r excerpts f om the reign of Alexander III , we have

r it stated that the fields , the mountain pastu es , and l the forests were amp y stocked with cows , sheep , 10 r r and la ge herds of swine ; and even mo e minutely ,

5 Cos mo ra h an d D e s cri t on A u e in . r . 214 . g p f of lbion , q ot d Enc B it xiv, 0 s fia le 1839 1819 424 . i . 2 . l . 8 1 . . Annal and g of Nat t " vol ii , , p ; vol iv, , p 7 ’ Low s A n imals , p 4 ’ 0 I e s the M e es 147 nn Scotland in iddl Ag , p . . 9 ’ er s s . 218 Tyl Hi t Scotland , ii, . 1 0 er o . cit . 221 Tyl , p . p . I T SCO TLAND AND S PAST . that in the more cultivated districts cows were kept

r . u in the p oportion of ten to every plo gh , but in the wilder part of the country the number w as infinitely greater . w u u It is to , be supposed that ith s ch numero s of cattle , and with such indications of the amount m pasture land , so e reference would be made to the 1 1 r dai y ; and , indeed , from these same excerpts , we find that much cheese was manufactured on the rOyal

r u demesne th o ghout Scotland , and as Tyler remarks , It is equally certain that its proper managemen t and economy w as not neglected by the clergy or ” t he barons . This pe riod seems to have been one of plenty even

r r is borde ing on luxu y , and it most probable some attention was given at this time to the improvement of

r the domestic b eeds . We know from the Cartularies 12 r r of Mel ose and Kelso that in the fourteenth centu y , many of the nobles had br eeding studs on their r S cot iae estates , and f om Rotuli we learn that Lord ” Douglas brings ten great horses into Scotland , 1 1 3 5 2 . July , e u King Alexand r , who r led during the last half of r h the thi teenth century , showed an interest in us r band y , and caused a great breadth of land to be brought under the plough ; and according to t hat

r r W nt oun quaint ch onicler in hyme , Andrew y , ” 13 r b n n Corn he ga t be a ou da t . These good old times passed away (all Golden Ages

11 1 2 ’ er o . cit . . 221 . e r s o ) cit . 218 Tyl p p Tyl 1 ii . 13 n k C ro y il of Scotland . T S CO TLAND AND I S PAST .

a re n i fi ht in s a c ent) , and in the history of g g and

treacheries and murders , and the great ones of the

a . land , we lose account of the griculture It is only to be gathered that the Age of Iron succeeded this

halcyon age of the thirteenth century . In 1 5 7 0 Ortelius 1 4 describes the cattle of the co as unty of Carrick being of large size , with tender ,

sweet , and juicy flesh ; and our references are thus brought to the earliest mention of the cattle occupy

ing the county of Ayrshire .

It is thus seen that cattle are natives of the isle . Their first appearance is neither recorded by history r nor by t adition , and their remains in cairn and cav

e rn place their antiquity beyond our written records . T aut o ct he ne s hus , in a sense , they are , or the product

of the soil . They existed in a w ild state as late as 1 200 A . D . in the neighborhood of London , and in 6 00 r r 1 occupied , in a state of freedom , a ci cumsc ibed

locality in Scotland . During this whole pe riod do mest ic r aces existed in their close vicinity , and the

i . 1 economy of the dairy n A D . 300 seemed to be well

understood . ur O records , it will be perceived , refer to the

r Lowlands of Scotland . These were conque ed by

Agricola , and his conquest secured by a chain of

r r . . fo ts connecting the Fi ths of Forth and Clyde , A D But s o courageous and indomitable were the

n r barbaria s , that under the Emperor Had ian , about 1 20 u A . D . , a fortified rampart was constr cted from

14 1 5 r m r s erra m. B C ri 41 e u T ru B . xix 7 743 . Th at o bi B t. , ,

104 IMPERFECT RO ADS .

a g reement was made to run a coach with s ix horses

- between Edinburgh and Glasgow , forty four miles , s ix th the double journey to be made in days , and e common ca rrier occupied a fortnight in journeying

r r r d to and f om Selki k and Edinbu gh , a istance of 1 9 - thirty eight miles . If such were the roads in the l u more cu tivated districts , communication m st have f been exceeding di ficult in the Highlands . There ,

ur agricult e was neglected , the circumstances of the

climate , soil , and disposition of the people were

r 1 7 87 unfavo able ; and in even , the imperfect infant ’ 0 n state of the agriculture may be i ferred , by the coast inhabitants or those of the isles obt aining a

r h e greate part of their subsistence by fis ing , whil . the more inland clans depended chiefly on their cat 1 7 14 r tle and flocks . In , in the island of St oma , in “

n . I n Caith ess , there was but one small plough 1 7 99 the roads in many places did not pass by a

n Single village , house , hut , or inhabitant , for fiftee ”2 or twenty miles . The influence of these t w o states of affairs in the

Highlands and Lowlands are seen in the cattle . In the mor e nomadic stat e of the Highlands we find but ” o f — one style cattle , the Highlanders , animals of

ac strong individuality , varying among themselves cording to the luxuriance of the pastu res and the

' e fle ct t he of climate , from diminutive Shetland , the “l r ordinary est Highlander , No th Highlander , and

- i A r le s h re . the Runts , to the well formed gy

19 21 . r . 807 . I i Enc B it xix , bid . vol . , p . 2° 22 r e s s s . . l s t s e r . . i . 129 . I . P iz E ay H Soc vol , p bid , i , cxiii . 23 Y ouat t r n e s s im. and Ma ti on Cattl , pa Z O INFLUENCE O F CIVILI ATI N . 105

In the Lowlands , on the contrary , on account of n n the varied wa ts superi duced by civilization , we S ha ve a multiplicity of breeds , each best uited to the exigencies of their locality , either at the present or some past period . It is s ufficient to mention the

Galloway and the Ayrshire . Where the Lowland characte ristics and civilization invade the g e ographi cal Highlands , we find the shapes and uses of the I cattle modified , as n the Aberdeenshire and Angus breeds . h The most cultivated breed , the ighest product of civilization , occurs in that locality where the civiliza r tion is the more ancient . We refer to Ay shire and the Ayrshires . is Without other information , it unreasonable to suppose , with the evidence of wild cattle being in r domesticated England , that the p esent cattle

r of Scotland are de ived entirely from importations , rather than founded on the original stock , modified , w in hat way you please , by successive crossings or systems of breeding . We are accordingly led to examine into w hat has e been chronicled of the wild cattl of Scotland , and to investigate what claims they have to be co nsid ered in the light of a foundation upon which the im proved breeds have been builded . W L CA L SC LA W THE I D TT E OF OT ND , O R HITE S FORE T BREED .

O ACC RDING to our best authorities , two forms of B os the ox tribe , the genus , existed in Scotland at an r s mi en a s i rons B o ri i B . lon early pe iod , p g and g f of

Owen . The former was of large size , and according t o all accounts the color was black ; it had white as horns with long black points , the hide w covered

with hair shorter and smoother than in the tame ox , l the but on the forehead ong and curly . From skel

r ‘ etons prese ved in our museums , the length of this gigantic ox must have be en from eleven and one half a d to twelve feet , n the height of the Shoulders about ix 1 ‘ s ix or s and one half feet . Darwin remarks that t he Pembroke race in England close ly resembles this x u o in essential str cture , and that the cattle at pres ent existing in the Chi llingham Park are degene rate ? B os lon rons descendants of this breed gif , on the

' contrary , is described as a distinct species , of small a e . w s size , short body , and fine legs It dom sticated 3 in England during the Roman period Professor . Owen thinks it probable that the Welsh and H ighland 4 cattle were descended from this species .

1 ils s on s . s 1 849 258 N , Annal and Mag . of Nat Hi t . , iv, . 3 m "s u r me s 0 s e 1 3 . Ani a and Plant nd Do tication , i , 3 r s e s e e M mm . B iti h Pl i toc n a alia , p xv . m s l ts u er D om 1 04 Ani al and P an nd . i , .

1 07 WHITE FO REST BREED .

r i In p ehistor c times , a continuous range of enor mous forests covered the whole extent of the coun

r try , and the gigantic and fie ce cattle roaming through 5 r the chase fed on the tende branches and buds , the

r w catkins of bi ch , hazel , sallo , and other species of 6 in willow , resembling this matter of feeding the moose of the Canadian forests . We have reason to suppose that the ancient islanders introduced the u i r diments of a pastoral life , while yet l ving in pits 7 in cove re d with boughs and skins , yet no evidence leads t o the conclusion that the native B ritons had

r r domesticated the g eat oxen of the count y , although u 8 undo btedly they formed a source of food . In w r r r w ha S itze land , on the cont a y , the lake d ellers d 9 in s ucceeded taming these formidable brutes .

w B os r imi en i We have it stated by Dar in , that p g us ’ 1 ° existed as a wild animal in Caesar s time There is r in ur a reco d of white cattle the tenth cent y , resem

t in bling those in the Scottish parks , exis ing Wales , r l than 1 1 where they we e more va ued black cattle . 15 26 Boethius , in , mentions them as then existing near

r n h r Sti ling . At this tou began t e g it wod of Cal

u alidon r an fra t ri lin ido . This wod of C S ve g thro w

S t rat he rne L o ch uabir Menteith and to Atholl and q ,

Pt olo me w ritt is r t as in his fi s table . In this wod s um b wes time qu it bullis , with crisp and curlan d

fe irS lio n is tho ucht mane , like , and thay semit meek

5 ’ re s r W s s . P hi to ic Scotland , il on 6 s s . 85 Na s 8 9 i 26 9 t . i . 1 4 v Nil on , An Mag of H t , , . 7 re s r a 1 29 6 P hi to ic Scotl nd , , . 8 I . 1 3 . bid i , 9 ’ e s A . . 186 3 . 24 . Ly ll ntiq of Man Phila . , p 1 0 m s s u er mes i 1 01 Ani al and Plant nd Do tication , , . ’ 1 1 s A m s 239 Low ni al , . 1 08 O WHITE F REST BREED .

bod is and tame in the remanent figure of thair y , thay w er l uthir be ist is mair wi d than ony , and had sic batre nt agan is the societe and cumpany of men that

w o dis le s uris b thay come nevir in the , nor qu air thay

n hain d t hairof da is e ftir fa d ony feit or , any mony y , they eit nocht of the herbis that wer t w ichit or hand

. s a illit be men Thir bullis wer wild , that thay wer n n but laubour a n d s a im evir ta e slight and crafty , p acie nt that e ft ir thair taking they deit for importa

doloure . man invadit ble Alse sone as ony .thir bullis , w s o r they ruschit ith ter ible preis on him , that they e ird ho un dis dang him to the , takand na feir of , ” is ut hir e net riv a inn i r lanc e w s . scha p . nor maist p p And thoucht thir bullis were bred in sindry boundis

Calidon co nt inw al of the wod , now , be hunting and

u n dist ro it r l st of i solent men , thay are y in all pa tis of

n t allanerlie Scotland , and ane of thaim lef bot in ” 12 umarn auld . w C In a remarkable document , ritten 1 5 70 about , the writer complains of the aggressions of the king’ s party in the destruction of the deer in uhit k the forest of Cumbernauld , and the q y and r de st ruct ion e bullis of the said forest , to the g yt of ommon l policie and hinder of the c w ei l . For that kynd of ky and bullis he bein kepit thir money z e iris in man t e n it the said forest , and the like was not in ”13 vther . 1 598 ony partis of the Ile of Albion In ,

John Leslie , Bishop of Ross , speaks of the wild ox

r occur ing in the woods of Scotland , of a white color ,

1 2 R s e rn in 1 4 0 s c t rum uh r s 1526 e d . r bo 7 . . S o o . H e cto o co , Hi t , at Pa i , , of

1 574 . 6 e 6 3 urs t he s s e u e . . . s . 1 839 , fol , lin , occ pa ag q ot d in An Mag of Nat Hi t , ’ ii 281 w s im s 234 . , , and Lo An al , 1 3 I us r s s s r re s e r e r m m us ri s b S ir ll t ation of Scotti h Hi to y . p v d f o an c pt y John ’ m D al ell r . u e w s m s . 235 . Graha y , Ba t , q ot d in Lo Ani al , p

1 10 O E WHITE F REST BRE D .

I black , the whole of the nside of the ear , and about

r r one thi d of the outside , f om the tip downward ,

n r red . The hor s are ve y fine , white with black tips d 1 9 and the hea and legs are slender and elegant . The

Tan ke rv ille r Earl of , the p oprietor of Chillingham 1 83 9 Park , describes them in . In form they are w beautifully Shaped , ith short legs , straight back ,

t as r o horns of a very fine exture , also thei skin , s m 20 that so e of the bulls appear of a cream color . In 1 84 5 Low says that the eyelashes and tips of the horns are black . the muzzle brown , the inside and a portion of the external parts of the ears are reddish t he w brown , and all the rest of animal hite . The l bulls have mere y the rudiments of manes , consisting ? 1 of a ridge of coar se hair upon the n eck In 1 852 William Dickinson says that their bodies are pale

- 22 cream color , the ear tips red , and the muzzle black . 1 8 6 8 W i In Darwin describes them as hite , w th the

- inside of the ears reddish brown , eyes rimmed with

w r black , muzzle bro n , hoofs black , and ho ns white 23 Y ouatt i tipped with black . mentions the ex stence m of a mane on so e of the bulls , one and one half or h “ t w o inches in lengt . As a Wild race We hear of their occurren ce at rare intervals . In the time of Edward the Confessor A l (1 04 2) we are told by on e of the abbots of St . 5 bans that wild bulls abounded n ear London ? and - 1 1 74 k l Fitz Stephen , writing about , spea s ikewise of their occurrence in these woods 26 In 1 7 6 0 wild

19 ' 23 m 0 ur s s r e 202 . St F l . u e r D e . 1 7 . Nat ali t Lib . Ja din . iv , . An nd 20 24 12. A n . & Ma . . ll is t . 1839 ii 277 . Y ouat t St r e g ofNat , , Ma tin on Cattl , 21 ’ 25 M s l s s e r . iii 356 w s m s 237 . . 85 a . . . t . Lo Ani al , An g Nat Hi t , 23 2° 23 ur . R . 1 852 i 24 9 . . 81: . . l l is t . 184 9 4 . Jo . A S . , x ii , An Mag Nat , iv, 1 WHITE FO REST BR EED . 1 1

White cattle were j ust extinct in the central High 27 lands . In 1 5 98 their occurrence in Scotland was fi 28 are con ned to a few localities . We thus par t icular i d in trac ng the accounts of this bree , as Wilson maintains that no sufficient evidence has ever been brought forward to prove that these cattle are 29 e ntitled to the character of an aboriginal breed . Of the remnants of this ancient race We have two herds , at least , existing at the present time , and records of others whose extinction has been com arat ivel p y recent . The general descriptions of White with colored ears apply to all , yet each herd has

d r had its istinctive featu es , and we find evidence of a constant tendency to variation , only repressed i by a r gorous selection . h C illingham Castle , the seat of the Earl of Tanker in n ville , is situated Northumberland County , Engla d , and formerly occupied one end of the Caledonian w m s e a Forest , hich in former times extended fro to s e a . The wild cattle have been preserved in this

r r r r pa k with care , and kept f ee from inte mixtu e with

r other breeds . They have been extensively inb ed

r are r f om necessity , and acco dingly much subject

r t o m to ash , a complaint common ani als bred in and ” in . According to Denholm , they were exterminated

7 s o in 1 6 0. Here (Cadzow Castle) late as the year 1 7 6 0 were a few of those white cattle with black

r s o or brown ea s and muzzles , once common in Scot

r land . Their shyness and ferocity of temper rende ed

27 38 ’ r s . . 8: . Soc. 4th s e r e s 29 4 . w s n m s 234. T an H Ag i , v , Lo A i al , 29 R ue r 214 . B it . xiv, . 1 1 2 O WHITE F REST BREED .

them troublesome and of little use they were there ° r I 3 fore exte minated n the year above mentioned . We find it recorded that the stock at Chillingham

r was at one time left without a bull , f om accident and

sterility . Fortunately one of the cows had a bull 3 1 calf, and the stock was preserved . In color , they 32 33 4 o r 3 are invariably white , White or pale cream color , 35 36 w or creamy hite , or white and cream color . Their horns are w hite tipped with black ; their muzzle 37 38 39 black or brown ; thei r eyelashes black ; their eyes 4 0 rimmed with black . Their ears inwardly and about “ 4 2 l - one third externally , red , reddish brown , or red 4 3 “ m n or brown . Their necks have rudimentary a es , or oftentimes a mane from one and a half to two 4 5 46 or n o r . inches long , manes but coarse hai Their “ 4 8 e r . heads sl nder , backs st aight Legs short and 4 9 5 ° Slender , and the hoofs black 1 6 75 We In , as have seen , they are described with 5 1 . 1 7 7 0 B black ears In , according to ewick , some

m s T he fl is t or the s e t c. me s e . G y of City of Gla gow, , by Ja D nhol la gow. 179 8 p z 5z 3 1 r T ankerville s an d Ma . . s . 1 839 284 . . . Ea l of , Annal g of Nat Hi t , ii , Nat Lib

r e I V 207 e . Ja din , , , not ‘ 3 2 N . J r e I v 202 e at Lib , a din , , , not . 33 rw . 3c u e r D m . i 107 . Da in , An PL, nd o 34 m rs Ma s i 9 i s ur R . . . . 85 . Nat . . 1 839 i 27 . i . Hind a h , An g Hi t , , D ck n on , Jo A S 2 0 E ng 1 85 , 249 . 35 C a . ur O ct . 2 1 871 225 . p t Davy , Milk Jo nal , , , 36 E r Ta nke rville a s . s . 1 839 ii 277 . a l of , Ann l of Nat Hi t , , 37 s o . Lib . . o cit . Dickin n , Nat . Capt Dav , p . 38 Low rw r T a uke rvil e o cit . , Da in , Ea l of , p 39 Lo w dm rs o . cit . , Hin a h , p 4° m rs a Win it D r o . c Hind a h , , p . ‘1 s . o . est . Dickin on , Nat Lib p ‘2 Low D rw o . cit . , a in , p 43 r Ta nke rville s . H is . 1839 Ea l of , Annal ofNat t , ii , ’ s A m s 237 . Low ni al . 4 5 Y ouatt rt e . 1 2 and Ma n on Cattl , p . 40 r T a nke rville A n . . H s 1 839 27 7 . Ea l of , of Nat i t. , ii , " T a n ke ille n Na . s 1 839 2 8 r rv A . t . 4 Ea l of , of Hi t , ii , . 43 ' E arl 1 e r e . . s . 1839 277 . of ank vill , An of Nat Hi t , ii , 49 r e 202 t e Nat . Lib . . Ja din , iv, no . 50 r 85 m 1 w . . u e r Do . i 07 Da in , An Pl nd , . 51 Jour . R . . . 1852 i 249 . A S , x ii ,

1 14 WHITE FO REST BREED .

r n st oyed , the oble proprietor considering the white 54 color to be essential to their purity . Mr . Cole , the

r - pa k keeper for more than forty years , says they

r an d have no mane , but cu ly hair on their neck head 55 s o in r n more Winte , when the hair is lo g . Cully says their color is invariably of a creamy w hite ; muzzle black ; the whole of the inside of the ear

a u r and bo t one thi d of the outside , from the tip t h downwards , red ; horns White , wi black tips , very

fine , and bent upwards ; some of the bulls have a u thin , pright mane , about an inch and a half or two 56 inches long . The Hamilton Park cattle are often referred to as

t O f the cat le of the Chase of Cadzow , after the castle that name , the former seat of the dukes of Hamilton . Cadzow Castle occupies a site on the banks of the in r Avon Lanarkshi e , at one extremity of the ancient

n . 1 8 14 Caledonia Wood Aiton , in , describes these

w cattle as uniformly of a creamy hite color , their muzzles an d the greater part of their ears black or c h brown , and some with a few bla k spots on t eir sides . A few are Without horns , but the greater h number ave handsome white ones , with black tips bent like a n e w mo On . Some of the bulls have a sort of mane , four or five inches long . The cattle at Ham ilton and Ardrossan are . not s o fierce and savage as

A uche n cruive r their ancestors , but at they still etain

a are much of their natur l ferocity . Their backs high and not so straight as could he wi s hed ; their chest

54 55 our. A . ix 372 376 . s e the O x r e . 149 . J of g , , Va y on T ib , p 56 s e o cit . . 143 . Va y, p . p O S 1 1 5 WHITE F RE T BREED . is deep but narrow ; and they have much the appear ance of t he ill -fed native b reed of the cattle of Ayr 5 7 r r . t . shi e , Lanarkshi e , etc , about fif y years ago In 1 84 5 Low describes them as with the females gen 5 8 erall 1 870 u r y polled , and in the b lls are c edited 59 l - h with b ack tipped orns . Their color is given as 6 0 6 1 dun white , or dingy white , their muzzles and hoofs 6 2 6 2 black , as also the inside of the ears , and the tongue 6 3 In the Naturalists’ Library ” we find it

are r stated that their bodies thick and sho t , their u h m limbs sto ter than the C illingha breed , and their heads much rounder , the inside of their mouths

o r r either black spotted with black , and the fore pa t

r r m h of thei legs , f o the knee downward , mottled wit 6 4 . t black At one time but thir een remained alive , the surv ivors of the cattle - plague of the few years previous . The bulls looked as if they might fatten to eight hundred or eight hundred and fifty pounds .

- r They had light hind quarte s , but were heavy and

r deep in f ont ; all had black muzzles , black ears , and 6 5 the older beasts black tips to their horns . We were told that some years ago the he r d numbered

o r but eighty ninety , all fell Victims to the cattle

r c plague except thi teen , of whi h eleven altog ether

at escaped and two recove red . When the plague

r tacked them , they were d iven individually between

’ r s iii 44 Sinclai Scotland , . . 58 ’ ow s A m s 236 . L ni al , 59 G r . r . . A u 6 1870 a d Ch on and Ag Gaz , g . , . 6 0 it Lo w . Lib . o . c . Nat , p 6 1 s 8 2 ur . R . n . S . E . 1 5 249 Dickin on , Jo A , of g , , . 6 ? Lo w . . o . cit . , Nat Lib , p 63 ’s m s 236 w . Lo Ani al . 6 “ . Lib . r e 202 e . Nat , Ja din , iv, , not 6 5 r . hr . . . A u . 6 1870 Ga d C on and Ag Gaz , g , . 1 1 6 WHITE FO REST BREED .

r gradually app oaching fences , leading to a large and

n r strong wago sunk to the g ound level , and so cap

a r t red and taken to separate abodes , whe e they were

confined until all ris k was pas sed . They have n o w 6 6 r - (in 1 8 7 0) increased to thi ty seven . r D . Knox says of these animals that they differ a good deal in for m from those of the Chillingham

r r ff r ut Pa k . The ma kings also are di e ent ; b still there is a strong tendency in the yo ung cattle to ” off r cast calves which are said to be the ma kings ,

r and to be either enti ely black or entirely white , or 6 7 r black and white , but never red or b own . We have mention of Some having been kept at A uche n cruive r Ardrossan and , but no fu ther partie

ulars a , exce pt that those at the latter pl ce were very 6 8 - u fie rce . They were also kept at Bishop A ckland in Drumlan r i The cattle preserved at g , the seat of

r n the Duke of Queensberry , are said by Da wi to

h 1 7 80 are s r as ave become extinct in , and de c ibed

W r 7 0 ith their ea s , muzzle , and orbits of the eyes black .

r 1 7 8 1 Pennant , w iting in , speaks of them as still ex 7 1 i in r s t r . g , having lost thei manes , but of a white colo Dickinson states that two cows and a bull we re liv

1 821 an d ing in , but the bull one of the cows died

t r r fle a that year . He describes hem as dun or athe

l car bitten white , polled , with black muzz es and tips ,

6 6 r . r . . . A u . 6 1 870. Ga d Ch on and Ag Gaz , g , 6 7 ur 376 . Jo . of Ag . ix , ’ ’ 58 r s S cot lan d iii 4 4 Sinclai , , . 6 9 s . 241 . . . s e r 1 . . An Nat Hi t vol iii , . , p 7° A u m 0 r w . Pi u e r D o . 1 7 . Da in , and . nd i , 7 1 u ru e s 1 6 . Q ad p d ,

1 1 8 WHITE FO REST BREED .

down to the present day , and they retain their wild characteristics like those at Chillingham . They are

r cream colo ed , with black muzzles and ears ; their

r . fine , sha p horns are also tipped with black They are not easily approached , but are harmless unless 7 9 molested . Low adds that they frequently tend to become entirely black , and that they are of a larger 80 size than those at Chillingham . Lo w h Wild cattle , says , ave been or are yet pre served at VVollat on in No tt inghamshire and at Lime 8 1 hall in Cheshire , England , and Bewick states that ” the ears and nose of all of them are black .

These cattle , in the possession of ancestral fam in n u ilie s , and maintained and protected parks , ffi doubtedly as a family pride , have with di culty been preserved through the epidemics and casualties of a

Y e t t he fe w centuries . , despite the human care and s e e rigoro us weeding out of blemishes , we can they were unable to retain in their color or form much

more than a resemblance . In the Chillingham eat t tle the muzzle is described as black or brown , he

r in ears inwa dly , and part externally , red , reddish n bro w n , and red or brow ; their manes either short ,

'

m r n . lVe or rudi enta y , or not existi g find black ears . ff t h and blemishes occurring at di erent times . In e Hamilton herd we find them generally with ho rns at b ut r an early date , afte wards the females usually

polled . Black spots on sides and legs are noticed . They are described as possessing manes of from four

7 9 8 1 ’ s e t he O x r e . 140. s m s 238 Va y on T ib , p Low Ani al , p . . 00 ’ 82 ’ s m s 238 . B e w ick s u ru e s 8 e i 39 e . Low Ani al , Q ad p d , th d t . , not O R WHITE F REST B EED . 1 1 9

to five inches long , especially some bulls . Their limbs have become stouter and their heads short er than the Chillingham breed at the other end of the ancient wood ; Those at D rumlan rig have become

re s umabl in . Gisburn e polled , p y both sexes At

r l Pa k , they are not only horn ess , but only the inside

r r of thei ears are colo ed , and occasionally they lose n their dark muzzle . At Burton Constable , amo g their fertile pastures , we see an increase of size , the e ffect of the abundance of the feed ; and the end of

'

. S t aflo rdshire their tails have become black In , we d O bserve the ten ency to become entirely black . When even selection finds it s o difficult to p reserve

r the unifo mity of the same herd for successive years , and fails even more glaringly when applied to differ

r ent herds under varied circumstances , we can ha dly

be justified in rejecting these white cattle , as the primitive or foundation stock of existing breeds of o n that county account of their color alone . The w ild state seems peculiarly favorable to

r unifo mity of coloring , as the causes which hav e

O r r pe ated to p oduce the result on a few , act likewis e u pon all , and are constant in their action . Any deviations from the markings appear to become ah

r s o so bed in the multitude , as to have little oppor

t unit . I II y for preservation civilization , on the

r r cont a y , we have the element of human will , a

highly complex and variable possession , which inter rupt s the apparent harmony of uncultured natur e ~by r rende ing new combinations possible and probable . That a slight interference with a natural state will ‘ f D 1 20 WHITE FO RE S T BREE .

produce variability of coloring , is well shown in an a r account of the cattle of Par guay , by Azara , whe ein it is stated that the wild cattle are always a r eddish

r r ff r pa d colo , and thus di er in color f om the domes 83 n t icat e d breeds . Whe it is considered how little tameness is called domestication in these regions , it is realized upon what O bscure causes the fact of color r must depend . Even in our most ancient b eeds we

find variations of color , as in the Highland , Galloway , 84 u and Devon . The strongest single arg ment in favor of these white cattle being the forefathers of our

r present stock , is in the occasional cases of reve sion ,

which occur in many of the breeds , and oftener in those whos e connection with the Wild breed seems probable . In the West Highland breed , usually r m black , the white colo and the ear arkings in many 85 r r cases retu n . In the Ayrshire cow we have reco d of

r two cases of eversion , to white with red ears and we r can rema k , after a most careful examination of Ayr

r shire cattle , that we have never seen white ea s , or ears

the tips of which were other than red , brown , or ff black . In shape we have the di erences inherent to

locality . Mountain breeds are apt to be lighter in h their hindquarters t an breeds occupying a plain , as 86 Lo w v oh we are told by , and it is ob ious to any server that semi-domesticated breeds are lighter in the flanks and loins than those breeds which have A r been subjected to systematic breeding . In the y

93 . s the u e r a Edinb . 1838 73 . ru s u . Nat Hi t of Q ad p d of Pa ag y , , , 94 o s L w , p a s im. 55 ’ 80 ’ s m s 301 . o s m s 305 . Low Ani al , L w Ani al ,

1 22 E E WHITE FO R ST BRE D .

other breeds . According to Low , individuals were

in 1 84 5 r to be met with , in the county of Pemb oke , in n o ways distinguishable from the wild cattle of 9 0 r of the Pa ks , and Aiton speaks their resemblance to 1 7 the common cattle of 50. We have ourselves seen m in A erica , cattle which were pure white with red

an d . ears , even polled The only explanatio n we can offer for the vari at ion s r between the he ds of forest cattle , and the

w r tendency towards variation , hich seems f om our account to have been ever strong , is that these , as

' l are o il wel as the domestic cattle of this region , r i w shoots f om the same or ginal stock , the ild ox of the past , but that those races we call domesticated ,

r as the Ay shire , the Angus , the Galloway , the High n u land , and others , have bee infl enced to a greater

r i extent by the a ts of civil zation , the conscious or

r f unconscious b eeding for certain uses , and the e fects

r . of c ossing , than these inhabitants of the parks On this View the White Forest Breed is a wild

s in animal , a descendant , with now and then a bar

r ister , of the wild breed ; and the domesticated aces

are of the country likewise their descendants , but with an ancestry hopelessly confused and intermixed by outs ide crosses and influences .

9° m s 296 Ani al , . THE COUNTY OF AYRSHIRE .

IN the south of Scotland , on the western coast , it s lies the Cou n ty of Ayrshire . The outline of

r n- w boundaries encloses a c esce t shaped area , ith the

r concavity towa ds the sea , its length about eighty

r n r miles , and its breadth va yi g f om a few miles at the extremities to about twenty- eight miles in the centre , it contains square miles , or 1 t he s e a r . acres of su face Generally low adjoining ,

w n the land rises by easy Slopes and avy undulatio s ,

r r m to a idge of high or hilly count y , in part al ost

u w it s . mountaino s , hich forms eastern boundaries No u portion can be termed level , for n merous swells or A S rounded hills give variety to the landscape . the

n r slope of the land is ge erally weste ly , towards the or r shore , the valleys of the st eams flowing thither , it follo w s that the p rincipal exposure O f the arable

r r land is weste ly and southe ly , a fact which is of importance as explaining in part the moderation of

r the climate . The count y is well water ed by numer

r r ous st eams , which , rising among the easte n hills ,

r r find their way in a to tuous cou se to the sea .

1 ur R 6 . . 18 6 426 . Jo . A . S of Eng. , p . 1 24 AYRSHIRE .

Ayrshire is probably the most densely-wooded u co nty in Scotland , although most of the wood land was planted towards the close of the last century and beginning of this . The growth is chiefly r w of la ch and Scotch fir , but generally having hard ood

— an d re domin trees intermixed , beech , ash , elm p 2 r ating . More than one half of the count y may be classed as unimproved , being occupied by hills , 3 moors , mosses , and lochs . Historically and statistically the county is divided

r into three dist icts , from north to south . Cunning ham comprehends the whole of the county no rth of m the Irvine . It is much the ost populous , and a larger p roportion of its su rface is cultivatable than of the other two , and it is the most fertile ; its whole area is about acres , of which it is estimated fift - about y seven per cent is under cultivation . The

r s e a- r land ises from the bo der by easy declivities ,

in r and terminates the pasto al . and moorland county

of the eastern boundaries . Kyle occupies the cen tral po rtio n of the county ; its boundaries are the

r waters of the Irvine and the Doon . Its a ea is about

acres , of which about forty per cent are l under cultivation . It is ess fertile than the Vale of

i ru Cunningham , and more hilly . Carr ck , or the g ged , extends from the Doon Water to the southern

r bounda y . This division is generally hilly , with a

few fertile and productive valleys . Of its estimated but - ar e area of acres , thirty four per cent

2 r urr Pr . s s s . . 4th s e r . 24 . A chibald St ock , E ay High Soc i , 3 r urr o . cit . . 21 . A chibald St ock, p p

1 26 S O IL .

’ mean temperature given for the neighboring city of 8 Glasgow for the year is and this may be as

sumed for the temperature of Ayrshire .

l r The soil is most y clay in the a able portions . Sturrock estimates more than half of the arable lands

to be clays and heavy loams . The clays on the are n higher ridges thinner and earer the till , of a - u brownish red color generally , and totally nworkable

for green crops under their climate . That kind of clay soil hardens into a brick-like substance d uring

the occasional summer droughts . As for level carse ”

l . clay and , there is none in Ayrshire The light land is comprised mostly in a strip extending along

l r the coast , in an almost unbroken ine f om the north

r ern boundary to the Girvan River , f om one to three

r miles wide , and pe haps fifty miles long , close to im the coast , uncultivated for the most part , but ih proving quality as it extends inland . Consider

o f r r u able extent deep , light loam occu s th o gh Kyle and Cunningham , on the banks of rivers , and more , a even of finer quality , in some of the minor vales of

Carrick . Large areas of peat and moor land exist ; and although at times some e ffort has been made for its improvement , but little has been done for the 9 past thi rty years .

r The p incipal crops of the county are grass , oats , ‘ 5 7 and wheat . Of these , grass occupied about per 1 24 cent of the rotation in 85 7 . About per cent of 6 the average was in oats , and about per cent in

’ 8 d e s m 5 4 Blo g tt Cli atology , p . . 9 urr o cit . . 25 26 St ock , p . pp and . 1 27 S TATISTI CS .

c wheat . If we class the produ ts under white crops ,

l as r . s o cal ed , such wheat , ba ley , oats , etc , and c g reen crops , whi h include turnips , potatoes , beets , 3 1 r etc . , we have about per cent of the ave age 1 1 under rotation for the first , and per cent for the latter 1° u The dairy is the principal interest , altho gh graz 1 86 6 ing is carried on to quite a large extent . In

ther e were cows for every hundred acres of area , — a and of other cattle , total of per hundred 3 5 2 acres for neat stock . About sheep and pigs are

kept for each hundred acres of area , or a total of head of live st ock (not including horses) per 1 1 hundred ac res of area of the county . It is thus seen that a general description of t he

r r county is a semici cle of arable land , su rounded by

hills suitable for pasturage , there being a natural dis

r tinction between the tillage and pastu e land . Owing - r r to this basin like characte , f om certain elevations more land under cultur e can be seen at one time than

in any other county in Scotland . The population of the county in 1 8 6 1 was

r It contains valuable mines of coal and i on , which

give employment to large numbers , and as a manu fact uring district it stands next in Importance to the

r r contiguous counties of Lana k and Renf ew . It is

r acco dingly well supplied with home markets , and its near ness to the city of Glasgow has a favorable

influence on its prosperity .

1 ° r 79 7 . Enc . B it . xix , 1 1 ur R . . En . 1866 . 426 Jo . A S . of g , p . 1 28 EARLY AGRICULTURE .

The fi rst definite reports we have of the ag riculture of Ayrshire embraces the period comprehended be 1 7 50 an d 1 7 6 0. u tween the years Colonel F llarton , w 1 7 93 riting in , states that at this time there was

“ " h r ardly a p acticable road in the county . The farm h houses were mere ovels moated with clay . The fe w

‘ e ditches which xisted were ill constructed , and the r hedges worse p eserved . The land was overrun with w eeds and rushes , and gathered into such high , w broad . and serpentine ridges , interrupted ith baulks , a that a man was required , rmed w ith a pole hooked

to the beam of the plough , to regulate the width of u o w the f rr , a device rendered necessary by the extra o of rdinary height the ridges , some of them bein g nearly at an angle of The soil w as collected on w the top of the ridge , and the furro drowned in

w . e ater Th re were no fallows , nor green crops nor s own grass . The ground w as scourged with c at s s as r ucceeding crops of oats , as long the ha vest ff w ould pay for the seed and labor , and a ord a small s urpl us of oatmeal for the family ; then aft er a period o f h w as sterility , or overrun wit thistles , it called s n upon for another ca ty crop .

s b The farms were of small ize , and occupied y d mixed tenants , and were divided into what were calle

e an d . the croft or infi ld , outfield land The croft , w hich was a chosen piece of land near the house , l received all the dung , which was of smal avail , and w hich the farmers dragged to the field on cars or

- r sledges or tumbler wheels , which tu ned with the - t d w axle tree , and were hardly able o ra five hundred

1 30 IGNO RANCE AND BIGO TRY

their cattle , and mixing the . blood so procured with 12 al . w hat . oat me they could obtain

r r i n or At this period , the farme s we e altogether g

of ant the fundamental principles of agriculture , and were so much preoccupied with mysterious and ah str use points of systematic divinity that they sought for no other knowledge ; and the time which should have been spent on the farm , was occupied in the labors

r of refo m , in demolishing churches , and hunting down

r w r the popish cle gy , who ere the best farme s then in crO Scotland . A good p they imputed to the favor , bad r and a one to the f owns of Heaven , and , know r o f u ing nothing of the p inciples vegetation , so ght their agricultural returns by greater sanctity and

r r r longe p aye s , in the place of that labor which I 3 r un de rs t an din spr ings f om g . Innovations were

r r esisted . The int oduction of a winnowing machine

r l r was noticed f om the pu pit , and prejudice foste ed ’ ’ it f t he against it . even to the extent of calling De il s ” n wind . Accidents happeni g to those seeking agri

r cultural reform were conside ed Special providences , r exp ressing the disapp obation of Deity .

n Aiton , in speaki g of the enclosures of the county , remarks that there were n o dykes in Ayrshire til l

1 7 50 r . r 1 7 6 0. about the year , and ve y few till afte Nine tenths of the fences have been formed since

‘ m n i t S Kilmar Mr . i s er of Robertson , one of the

1 2 ’ u e s ur e A rs re . 6 9 . S ee a so s m ar u Q ot d in Alton S v y of y hi , p l a i il acco nt, ’ m er s . . 1 5 . 1 73 . F ar Mag vol , p 1 3 ’ . o . cit . . 7 4 . Re s 2 s s r . Bu e Aiton p p ad , al o , chap v , vol , of ckl Hi to y of Civilization in England 1 4 e m ’ 0 . cit . . 221 . S e s F r ers . . 15 1 73 . p p , al o , a Mag vol , E F O WRETC H EDN SS O C UNTRY . 1 3 1

1 7 6 0 r nock , says that about no enclosu es were to be seen , except perhaps one or two around a gentle ’ in - u man s seat , all the wide extended and beautif l

n C . r r plai of unningham He e at the end of ha vest , when the cr op was carried into the barn -yard fro m l the fie ds , the whole county had the appearance of a

r r m wild and d ea y com on , and nothing was to be seen

r r r r but he e and the e a poo ba n and homely hut , where the farmer and his family wer e lodged . The cattle

r r r roamed at pleasu e and poached all the a able g ound ,

r r r s o now satu ated with the winte ains , that it was 1 5 spoiled for the crop of the follow ing year . Yet there must have been some exceptions to this

c n r r b r ac ou t , although it p obably desc i es the gene al

r state of the county . The pa ish of Dunlop appear s to have been distinguished agriculturally as early as

1 74 0 r and in a Mr . Boyd pu chased a cow at 17 the then unprecedented pr ice of £ 2 28 The fact of people coming from a conside rable distance to obtain a sight of such a famous animal would indicate

r r r r that the seeds of p og ess were do mant , rathe than d the dea , in community , and that occasional imp rove ments or efforts towards change m ust have been taking place .

1 804 r In we find all the w etchedness change d . ” r We e a person now to stand , says a writer in the ’ ” “ r Farme s Magazine of that year , upon an emi n e n ce n d r ul , a su vey the beautif plains of Kyle and

u r r C nningham , with a conside able part of Car ick , he

1 5 m ’ 1 6 ’ F r er s e 1804 . 3 M n , , p 7 . F r s s e u es 439 a agazi o yth B a ti of Scotland , ii , . 1 7 o . cit 1 72 Aiton , p . p . . 1 32 RENTS .

s e e would the hedges , belts , and clumps of trees

r al eady grown to considerable height , fields brought

u r r into reg la ity and order , and spi it and activity eve rywhere displayed upon something like systematic ” principles . The change is further seen by the rent and value of lands at the se different periods . The rent of the W r 6 03 1 7 4 9 hole pa ish of Ardrossan was about £ in , 18 1 7 95 1 8 08 I n rou ar in , and in G g i 7 0 parish , Aiton g ves the valuation of one piece of 1 70 1 7 4 2 1 8 1 1 . acres at £ in , and in The whole arable lands of the parish of Kilmarnock wer e placed in 1 7 6 3 at 23 to 3 shillings per acre ; their

in 1 81 1 19 rental was twenty times that sum . Yet

r r a du ing this time the p ice of whe t , taken in average

r pe iods of ten years , had changed but very little ;

r b the p ice of ear or barley had advanced greatly , while there was a steady advance in the price of c at s 20 n d a oatmeal . But little wheat could have entered

a into the consumption of the people , for until the ye r 1 7 85 but little was seen beyond the limits of a noble ’ 21 man s farm . The increase in the price of the staple products of c at s and barley could not have j ustified n n ot the i creased rents , were it for the increased production . It may be well to inquire into the causes for this The r change . atrocious religious pe secutions had left the country at the close of the seventeenth century in a bad state , and had imbued the people of the earlier

1 8 it 6 20 o . c . . 1 8 . o cit . . 1 7 1 Aiton , p p Aiton . p . p . 19 21 o . Ci t . . 1 6 9 . e e e r 90 Aiton , p p Gaz tt of Scotland , i , .

1 34 N IMPRO VEME TS .

' r ots as e arly as But the most fruitful stim ulus for imp rovement were the Acts of Pa rliament w r 1 7 50 1 7 6 0 bet een the yea s and , for collecting tolls °6 and making roads . It is not easy to estimate the benefit which agricultur e has derived from good roads , and the want of communication was one of the Causes of the slow pr ogress of the art in for mer times . About this time the Earl of Eglinton established a ’ r r r for Fa me s Society , and p esided over it himself a ” u r r n mber of ye ar s . The g adual advance in p ice

r o ula and p oduce , the consequence of increase of p p

f r tion and manu actures , giving a powe ful impulse to r r r r u al indust y , rende ed possible the changes in the system of leases and the restrictions on cultivation nd a r . r r r otation The Fai lie otation , int oduced by

' Vl illiam rl the Earl of Eglinton , was pursued by Fai ie , ’ ’ e r aft r this nobleman s death , not only upon the Ea l s

E ‘ r r xtensive domain , but also on a considerable p ope ty 28 r a of his own . Eve y farm as it came out of le se w as uf enclosed , and divided by s ficient fences into

r or r r w as a llo w e d r em th ee mo e pa ts , and to ain in grass till it r ecovered fr om the exhausted cou rse of evil management already stated . The land was

f r u limed , convenient houses and o fices we e b ilded , and

i r u cov a lease granted , usually for e ghteen yea s , nder e n ant not to plough mor e than one third of the farm in

r n o r r any one yea , to plough the same land mo e than

r r . a th ee successive yea s With the third crop , the l nd

25 27 o . cit . . 80 o cit . . 6 78 . Aiton . p p . Aiton , p . p 26 28 ’ n c . r . 26 2 e s Ma . 1804 83 . A O it . . 81 . E . F rm r 7 . C B it ii , a g , p . iton , p p 1 I MPRO VEMENTS . 35

r was laid down to g ass . The fodder was stipulated

r to be consumed upon the fa m , and all the dung to be ” r r r spr ead upon it . Other p op ieto s followed in these

r r e r cou ses , and the inc eas d rents which such measu es demanded had the tendency to dr ive out the Shiftless farmers and r eplace them by men of energy and force . It is obvious , as Aiton observes , that many of those who pay the highest rent r ealize the largest

r r r r r p ofits . This p oceeds f om the inc eased indust y to

are r which they oused , by knowing that they have a

r r r highe rent to aise . And many of those whose ents

r r are ext emely mode ate , as well as some of the small

r r w ho r p op ietors pay no rent whateve , have by their

r u r r r indolence been ed ced to pove ty . Some prop ieto s w i within his kno ledge , hav ng gone through bank r u t c r p y and sold thei land , occupying it as tenants at

r r high ents , have gained by indust y as tenants double the sum which they had obt ame d as the price of their

n r o w prope t y . In 1 7 86 the Kilmarnock farme r s established their

fe w r t r Society , and a yea s af er others were fo med M 3 0 r . at aybole , Galston , Newmills , and othe places Fr om 1 7 84 to 1 7 9 5 the impr ovements advanced with

1 7 1 14 r steady steps . From 95 to 8 the p ices of p rod uce steadily increased under the influence of the

r 1 7 84 Napoleonic wa s . The date of is that of the

i n S r or gi of the Highland ociety , whose p ominent O bjects were then stated to be to facilitate communi cation an d advance agriculture and their list fo r t he

29 o . cit . . 85 . Aiton , p p 3° o . cit . . 6 80. Aiton , p p 13 6 i ' CHANGES year 1 7 89 oflers premiums for essays on the manage

t - f r t he r ment of ca tle a ms and dai y , breeding stock ,

r etc . , for the execution of imp ovements , and the ” 3 1 raising of crops . e of It was , th refore , the extension the activity of thought following the political measures of this time ,

n and introduced i to the common life of Ayrshire , s which r endered possible the e sudden changes . It

' is seldom that human ag e n cv has e fle ct e d s o much in

r o as the envi onment of a c untry , took place with such r emarkable activity in Sco tlan d : which changed a waste into a garden ; which furni shed such con . t rast s between what might have been seen by an

- individual in the course of an ordinary life time . Although our accounts of the cattle of this district are

r few , it cannot be doubted but that the appea ance and properties of t he cattle and the dai ry shar ed in

r these cont asts , and the changes which were possible

w r r in the tenancy of the land , e e possible in a b eed ;

n c and the cha ges which a tually took place in the one , m d n ust have pro uced a cha ge in the other .

31 r s s s . S oc . . 1 . P iz e E ay , High vol

13 8 O O F G BSCURITY BEGINNIN S .

r l in the eighteenth centu y . It is a peculiarity of the

‘ human mind to desire to fix a definite origin for a

r race or a man in whom the e is a strong inte r est . The early Greeks recognized the obscu rity of begin

nings , and accordingly derived the origin of their

r I heroes from a divine p ogenitor . I I a like manner write rs on cattle have attempted to derive the or igin

r r r of thei breeds , f om impo ted animals or obscure

a us e crosses . They have ttempted to the divinity of

r r a ecognized breed in support of the b eed , which they fear will seem to their readers comparatively

recent . The literature of the Ayrshire breed abounds

r with this erro .

n l Aito , our principal and a most only authority on

r r u r the o igin of this b eed , nderstands that the Ea l of m 1 7 50 r r March ont , about , pu chased f om the Bishop

r r of Du ham and carried to his seat in Be wickshire , seve ral cows and a bull of the Teeswater or other t English breed , of a brown and white color , and tha

r d S ombe some of this breed were car ie to g , in Kyle , and crossed with many cows about Cessnock and 2 is un dr um . S John Dunlop , of Dunlop , also said to

r r n have introduced cows of a la ge size f om a dista ce , 2 w r d probably of the Dutch , Tees ater , or Lincoln b ee .

n b r r In a later writi g , Aiton , la o ing unde a seeming necessity of giving a more definite origin to the

b 1 7 70 r r breed , writes that a out , or a little ea lie , bulls and co w s of the Teeswate r o r Short-horned breed are “ said to have been introduced into Ayrshire by several

1 ‘ ur s 393 . B ton Scotland , ii , 2 ur e rs re . 424 . S v y of Ay hi , p Y E 1 39 ALDERNE CRO S S S .

r r r prop ieto s , and it is from them and their c osses

r r with the native stock , that the p esent dairy b eed ” 3 in 1 8 1 1 has been formed . When writing , however , he says that the Ayrshire dai ry breed is in a great measure the nati ve indigenous b reed of the County of

A r y , improved in their size , shapes , and qualities ,

r chiefly by judicious selection , c oss coupling , feed

r ing , and t eatment , for a long series of time , and with much judgment and attention and this ap pea rs from the context a more correct expression of

u t he r . his j dgment , and the fact , than othe When we pass to general statements of thei r or

r m r igin , we find the autho of the Co plete G azier asse rting them a cross of the Alde rney cows with 5 r r Fifeshire bulls , unde the name of Dunlop b eed .

R o . r r 1 805 Forsyth , howeve , w iting in , speaks of the D unlop breed as having been established in the parish 6 of that name for more than a century . Quayle , who “ ” r r ur r t w ote the Ag icult al Su vey of Jersey , states hat the Ayrshire br eed was a cross between the Short- horn 7 r CO 1. Le Co ut e ur and the Alde ney , and , of the Island 7 - r C of Jersey , writes that Field Ma shal onway , the

r r an d - r r Gove nor of Je sey , Lieutenant Gene al And ew

r r Go don , who succeeded him , nea ly half a century back , both sent some of the best cattle to England

. R o . and and Scotland Forsyth , again , that elegant 8 r r r apparently t ustwo thy writer , says that the Ea l of

' r Ban fls hire Fife , and General G ant , of , have spared

3 ’ 5 r s S 1814 43 . o m e e r e r 3d e d . . vii . Sinclai cotland , , in , C pl t G azi , p 4 0 ur e rs re . 4 22. e u e s S ii 439 . S v y of Ay hi , p B a ti of cotland , , 7 u e ur . R . . . 1 844 . 4 7 . Q ot d in Jo A S of Eng , p 8 e u es 456 B a ti of Scotland , iv , . 1 40 B ACK L CATTLE . no expense in introducing from time to time the most valuable breed of bulls and cows fr om England and

r Ge many . As the Duke of Gordo n had his family r t seat in this shi e , and as the dates of the two s ate b f ments agree , it is possi le that they re er to the same

. O rr . Barro w field r event John , Esq of , b ought from

l w a E t r G asgo , or some p rt of the as County , to G ou 1 7 6 9 9 gar , about , several very fine cows , which fact w ould seem to show an occasional movement of

r imp oved stock from distant districts .

r The cattle of this dist ict , at the time we have our

r r s o fi st accounts , we e black and white . Indeed ,

r common was this colo that Cully remarks , that in all the accounts of cattle which he had seen in deeds

or . statutes , they are called black cattle Black or brown with white faces . and white streaks along their

n r r r backs , were the prevaili g colo s in Ay shi e in the 1 0 earlier portions of the eighteenth century . Aiton 1 7 50 r describes them previous to , as being gene ally

r black , with some white on thei face , belly , neck , 1 8 1 1 back , or tail , and in as mostly of a dark color ,

r a r o black , with the exception of the improved d i y

1 1 r breed . Again he speaks of them , f om his own the recollection , as black , with white on face , the

back , and the flanks , and few of the cows yielding more than from one and a half to two gallons of milk 12 l in the day at the height of the season . Stil later 1 7 7 0 t he r in his writings he states that about , y we e

- r r of small size , with high standing , c ooked ho ns ,

1 1 9 rs re . 425 . u e rshire . 424 . ur e S rv y of A , p S v y of Ay hi , p ’ 1 0 1 2 m s 342 u es 439 . u e w s n . . Be a ti of cotland , ii , Q ot d in Lo A i al , p

14 2 O O - I VARYING C L R MARK NGS .

me a e in n r m t t m oftenti s a ch ng e vi on en , al hough al ost

b ma a s u o n t - i nexpressi ly s ll , ill strated the ca tle farms 17 of the Pampas , will cause the self color of a wild o r semi- wild b reed to b reak ; and when the var ied conditions accompanying ag ricult ural improve ment

r b o ur r r reached the cattle of Ayrshi e , we find y eco d a greate r change in the colo rs than had existed under the less var ied circumstances of agricultural stagna

tion . As the spirit of travel and improvement reached

r the upper class of inhabitants , we find the me its of

r an d foreign b eeds recognized , an introduction of

r f other b eeds , to a su ficient extent , at least , to vary the color- marks of the cattle ; and those colors which

r became fashionable , and thus sought after with g eater

t . avidity , would naturally become the mos g eneral We thus find at the present day the red and white

r r preponde ating over the other colo s , and the blacks i and whites far less common than n the past . th R o . F o rs y , not realizing the quick changes pro duce d by the di recting of general attention to ce rtain f points , as profitable or ashionable , remarks upon the

f r d d rapidity of the di fusion of the imp ove bree , as a u r sing lar circumstance in the histo y of breeding , and speaks of the mottled breed as of diffe rent origin

1 8 r r from the common stock . He desc ibes this va iety

1 805 t he fine - in as being short in leg , with shaped h head and neck , and small and tapering horns , t eir s o s o u body deep but not long , nor f ll and ample in

1 7 ra u . r u . Aza , Q ad of Pa ag ay 1 3 e u es l 43 9 . B a ti of Scot and , ii , O RIGIN . 1 4 3

r k lg the ca cass and hind:quarters , as some other inds . This description has a bearing on the origin of this

r a b eed , as it shows that at this d te no change had been produced which could not be accounted for by selection and treatment .

19 e u e s 439 B a ti of Scotland , ii , . ORIGIN A S CA L OF YR HIRE TT E .

WE have seen that cattle abounded in Scotland befor e the historical epoch ; an d throughout the

r r ea lier centuries , the pastu age of herds and the man ufact ure of cheese are r ecorded fragmentarily and concisely , in the charters and excerpts of the monks

r and earlier histo ians . We have it stated by a com petent writer that a breed existed in Dunlop , a r a 1 7 00 pa ish of Cunningham , as early as the ye r , which was noted for quantity of milk in propo rtion to size ; and the same writer gives it as a veritable

r r fact that a ce tain Ba bara Gilmour , fleeing the county to escape the barbarities accompanying the r eligious

r u h pe secutions , nder the last princes of the ouse of

r Stuart , introduced upon her return f om Ireland the

r manufactu e of cheese , which since that period has been the great business of that neighborhood . He “ r r p oceeds , Sensible that their situation was mo e f r r avo able for this than for any othe purpose , the people bestowed upon it the greatest care and tu rned ” 1 it to the best advantag e . In this sentence w e have

r r br the key to t he o igin of the imp oved eed . In the region which included this county we have reco rds of the earliest attempts at civilization and in

1 R 0 . F rs e u ie s 441 . o yth , B a t of Scotland , ii ,

14 6 O SELECTI N .

r such animals , and ear these , or cross with the native

r stock , and during this whole time a p ocess of selec all i — tion for uses is going on by al ke , the cow

r giving the most milk being retained , while the poo er

n he r r milker fi ds place in the shambles . The p ogeny

r r r r of the la gest milking animal is ea ed , in p eference

r r ar e l to othe s whose ancesto s not so we l , or unfavor

n ably , known for this quality . The fashio and the natu ral eage rness to secure those color s which are

r r att active , also come into play ; while the imp oved

m r syste of fa ming , the enclosing of lands , the winter

r a ricul protection , and other adjuncts of imp oved g

u r t re , aided in b inging the breed to a larger size and

r g eater excellence . It is possible that the Gue r nsey breed may have transmitted some of her quality to the p resent Ayr

r r e d shi e , as is suggested by the sandy and pied

r a t r Dunlop but if so , it is scarcely eve shown p es

i r r u ent n color of skin o hair . Simila ity of f nction can produce a certain similarity in form ; and what eve r resemblance may exist between the Alde rney

and the Ayrshire can Well be referred to this law . We find a correlatio n bet w een the external parts of a cow and her physiological functions and two sep

arate peoples , seeking in a breed dairy qualities , would naturally and unavoidably obtain ce rtain shapes ori in common , from whatever breed they may have i l r ff r g na ly started . It is in the point whe e di e entia l r tion occurs that we wou d look for dive gence , and we see it in the udder : the one breed designed for in butter alone , the shape of the udder is neglected CRO SSING . 1 4 7

r e - the b eeding , and we see the pointed , gg shaped , and goat udde r almost univer sal ; the other b reed

n for r r for desig ed milk , and the udde is admi ed its

* ' ~ a acit r r r p y ; and we the efo e find it broad , mo e level

s ole and r r b . on its , , extending far fo wa d and ack

I t r r — r is possible , even p obable , that Sho t ho n crosses may have occu rred fo r it would be strange that a breed s o well and favo rably known co uld exist s o r r r r n nea the egion of Ayrshi e , without att acti g the

r r u attention of wealthy gentlemen , who we e desi o s and eage r to advance the capabilities of their he ri tage .

r r The Holde ness , said to have been int oduced into 3 r the no th of England and south of Scotland , also m ay have been used in modifying the breed ; and it is highly p robable that the indistinct black Spots which occasionally Show through the white hair of

r r r the Ay shi es , may be accounted for unde the

r S laws of reversion . Whe e o little is known with

r r r r r r ce tainty of the o igin of a b eed , and whe e eco ded

r r are instances of the p esence of othe breeds given , the p robabilities of a mixture become almost certain

o f r r ties . The presence cattle f om the I ish coast , in

rr r the adjacent island of A an , and the int oduction ‘ t of hese same cattle into Galloway , would seem to affo rd a r easonable p resumption of crosses having occurred with these animals in the region of Ayr i r . r r m shi e It is possible that the o ange to the eye ,

r r is occasionally met with among the Ay shi es , de rived from a distant Kerry ancestry .

3 ’ 4 LO W s n m s . 380. Y ouat t e . 75 A i al , p on Cattl , p . O RIGIN .

The Ayrshire breed is undo ubtedly the desce n d n r ants of the origi al wild b eed , modified by civiliza r r i tion , and more pa ticula ly by select on ; and the selection has ce rtainly been aided by the variations

r r an d n r p oduced by c ossing with other disti ct b eeds .

r w as r t Imp ovement , as thus begun , probably at fi s

a e xt c nde d r local , then gradu lly , until the enclosu e of

r in the fields , and the demand for certain p oduce ,

b r f creased the num e o the areas of local bette rment .

n r ar These agencies , acti g for a long time , but mo e p

' t icularly within the pe riod comprised in the last of

r ur the eighteenth and fi st of the nineteenth cent ies ,

an resulted in animal of varied markings , but distinct quality ; and in 1 8 10 we can claim the existence of

r r r r an improved ace , of ema kable dai y capacities , so well b red in as to be per manent for the breed .

r r The o igin of the Ayrshire b eed is , in a word ,

n ff r r adaptation . The u ited e o ts of the spi it of im

influe n ce of provement , and the locality , acting on b such materials as were at hand , and guided y an

l in t e lli unconscious selection , acted on by a genera

r u d gence , p od ced an animal which is a eterminate

r product , of an age characte ized by a special activity in promoting progress . The same agencies which evolved the steam -engine into usefulness had a part in evol ving the impro ved A yrshire co w .

1 50 O F PR GRESS O IMPRO VEMENT .

l r to have been gained in and now , a so , we fi st

find mention of the flatness of thigh , at the inner side

. i r technically called the twist At th s time , the d oop

r r ing of the haunch towa ds the ump was common . This breed had n ow become the p revailing stock in

r r r r Renf ew , Dumba ton , Sti ling , and Lana k , and had rr r s been ca ied to many other mo e di tant localities . 5 In 1 853 we have for the first time a recognized

r for r d r standa d the b ee e , the Scale of Points of the r Ayrshire Agricultu al Association . Particular stress

- is placed on the wedge form body , and the develop me n t of the rear half of the body where the concem

i n t rat o of function takes place . The shapes of the milk- vessel and its appendages receive greater atten tion , and there is demanded an increased fineness of points . 1 8 6 6 r r In A chibald Stur ock , in a prize essay on

r r Ay shire County , w ites that a capacious and well

c r s e t udder is e tainly the chief point of excellence . In 1 8 88 the chief point of merit of Ayrshi re cattle “ - s et is said to be a capacious and well udder , and

a re r these the p incipal objects aimed at , although a

r straight back , with a sweet head and b anching

' ” - 7 horns , are received with favor in a show yard . “ ’ 1 8 7 1 In a writer in the Farmer s Magazine , in

r r describing the Ay shi e cow , proceeds The udder

- well s et on . For a prize taker this point must be

r r faultless , as no beauty of fo m or regula ity of other

4 ’ w s m ls . 343 . Lo Ani a , p 5 - s 106 . Pr . s s . . 1 86 6 7 . E ay H Soc , p 0 186 - s s s . 7 . Pr . . 6 7 . 7 E ay H Soc , p 7 — s s 1888 9 . 331 . . . F r e r Pr . s s . . H N a , E ay H Soc , p 1 1 UDDE R . 5

points will make up for deficiency in the form or Size

- is r r of the milk vessel . If this in pe fection , othe and ” 8 minor points may be ove rlooked . The most noteworthy fact in the above = s erie s is the

r u d stress laid upon the fo m of the d er , and this has been caused by the e duc ating influence of the many ’ i s r farmers clubs , w th which the di t ict has been

r . r sp inkled This influence was ea ly manifested , and

h had r i competition must ave a g eat nfluence , in changing the form of this useful portion of our ani

’ mal a v e s s el for . , into not alone use , but for beauty

1 83 6 r r ff In , a la ge p emium was o ered for the

r n competition of this b eed , by the Highla d and

r ff r Ag icultural Society , which long before had o e ed encour agement to br eeding stock and the local s o ciet ie s n t s o , some of lo g antiqui y , had increased , that

1 8 6 6 r in each pa ish had its local society , in addition ” 9 u to estate clubs , while the county society s pple me nt e d the efforts of the smaller un ions by embracing the whole area and giving more weighty e ncourage

ment .

ff r The e ect of this interest in the b eed , was to incite

r r f r rd r the fa me s to stronger e fo ts towa s imp ovement .

The r leading type of the b eed at one time , is said by Sandford Howar d to be of the Kyloe or Highland r f d c oss , and he vouches for the acts obtaine by him “ t : r self, substan ially as follows Theophilus Pa ton ,

S w inl r r u r of y Farm , nea Dalry , Ayrshi e , abo t fo ty five years ago [1 8 1 8] took great pains to establish a

8 o u e e S ur F eb . 1871 . 183 . Q t d in Nat Liv tock Jo nal of Chicago , , p 9 — Pr . s s s . 1 86 5 7 . 75 . E ay H Soc . , p 1 5 2 I N Y S W L TYPE .

r r herd of what were deemed the best Ay shi e cattle , into which he infused a strain of the West Highland

r u r o f blood , the pa tic lar deg ee which is not publicly

Th inl or generally known . e S w y stock differ s from i the older Ayrshire in hav ng a shorter head , with

r r more b eadth across the eyes , mo e upright and spreading horns , more hair , and that of a more mossy character , and generally better constitutions . They are also somewhat smalle r- boned than the old stock , though from their superior symmetry and g reater tendency to fatten they are fully equal t o the ” 1° r r fo me in weight of carcass when slaughtered . u x In 1 84 7 the St . Q ivo Club attempted to intro duce the Sho rt- horn breed more generally amo ng ‘ r r u f breede s , but it failed to p od ce any e fect , as we

r -ho rn cro s s e s are told by Sturrock , as now Sho t are ” 1 1 mo re difficult to p rocu re tha n forme rly . Pr o fe s s or r No ton , of Yale College , speaks of seeing ,

- r x l 84 8 du ing a visit to Scotland in , Short horn bulls o n r r eve y la ge farm , but leaves the inference that 1 2 r the c osses were designed for beef.

Mr . u Wilson , in writing of the agricult re of Lan a rkshire , states that this cross , although it diminishes 13 r u m e . the milk , yet adds inc eased val e for the sha bl s

These statements , taken together , seem to indicate that Sho rt-horn crosses we re used only when grazing

f r was united with dairy a ming . In conversing with the breeding farmers of Ayr

in 1 86 9 r u r - shire , we we e nable to find any Sho t horn

1 0 1 2 ’ . S . De . . Re r 186 3 . 195 F rme rs 306 . U pt Ag po t, , p . a Lib iii , 1 1 ’ - 1 3 - l r . s s s S oc. 186 5 7 . 37. r e s s s . S o c . 1836 1 385 . E ay H . , p P iz E ay H ,

O CR SSING .

n r n l . r n o d fancy , and crossi g acco di g y The e is oubt

A r but the majority of yrshire cattle have been c ossed ,

- r as distinct points of Highland , Short ho n , Devon , r are l He eford , etc . , easily discernible , not on y in color but I n da ir dis tr icts also in style . y , however , the

r r inva r ia bl pu e b eed is y attempted to be kept , and r ha t he crossing , therefo e , is more the exception t n ” m r rule . He adds that the breed has not i p oved in

his s o some respects within remembrance , but that far n as the fine points are concer ed , probably the number of fin e -bred cattle is greater than ever be fore . L O C A L .

I N r r preparing the list of importations and impo te s , we had fondly hoped to obtain our information at first

a r r — r h nd , f om the pa ties at interest , the impo ters

r r r r themselves . We the efo e circulated ve y f eely a

r r p inted equest for this and other info rmation . We

r received some really valuable replies , but the la gest po rtion of o ur broadcast circular sowing fell on bar ren ground .

r are Whateve errors , therefore , found in the list , r ff w ho may be cha ged to the indi erence of those , at

r fi st thought , would be supposed to be the most con

r r o ur ce ned in its accu acy . By presenting author

r r had ities in eve y case , except whe e we have private

r m r r info ation , we can avoid the cha ge of ca elessness , and say we hope to have attained ve ry conside rable

r accu acy . In prepa ring a list of animals that have taken p rizes

o ur r at Scotch fairs , intention is to show ce tain an imals which may be considered as thor oughbred . Although many animals have been imported which are as tr uly thoroughbred as some which have r e ce iv e d n premiums , yet the mere fact of importatio 1 5 6 LO CA L .

r u cannot be a gua antee of a thenticity . Some true Ay rshi res have been imported from localities far

r u m i removed f om their own co nty , and so e nferior or unce rtain animals have found thei r way he re under

l r - n the impulse of specu ation . P ize taki g in Scotlan d is o n e guarantee of authenticity . We shall have to ask breede r s for charity towards the imperfections of the list . It results th rough their own negligence . The matter of pedigree must be co n sidered one of r is l the greatest impo tance . It the A pha and Om ega

r of b eeding . It must be sought for continually ,

r r retained pe tinaciously , and intensified yea ly , in

r a o rde r to achieve the g e test success . We therefore

u a present a few thoughts nder this he ding .

1 58 O O IMP RTATI NS .

with her descendants , for a dozen or fifteen years at 3 least . 1 83 7 t In , heir merits at home having become more i widely known , we learn of two mportations : the

Mr . . . C a shin one of J P g , of Watertown the other by the Massachusetts Society for the Promotion of r Ag iculture . ’

Mr . u C shing s importation was made in the spring ,

r — and consisted of fou cows , Flora , Juno , Venus , 4 r and Co a . Three heifers appear to have been im 5 and 6 5 b . ported in their dams , and perhaps a ull Some

r dozen years later Mr . Cushing p esented one of his 7 bulls to the Worcester Co . Agricultural Society . During this year arrived the first importation of the Massachusetts Society for the Promotion of Ag ricult ure a , consisting of bull and three cows , which

r r we e all in calf w hen they ar ived . The bull was w as sent to the western part of the State , and kept 8 near Pitt s fie ld . O ne of the cows was placed in the

. r r in care of Hon . P C . B ooks , in Medford anothe

fie l r . l Marsh d the ca e of Hon Danie Webster , at ; and

r . the thi d of Elias Phinney , of Lexington This 1 8 last , years old , was still living in 1 84 5 In this Society made its second importation ,

r consisting of a bull , Prince Albert , and fou cows ,

McD on ald . Flora , Jennie Deans , Milly , and Charlotte

These animals were selected by Mr . Alexander Brick

3 . O ff . Re r s 1851 . 91 . e . U S . Pat . po t , , p Not 4 ’ F rm ers 304 . a Lib iii , 5 ’ R s Ms . e r . Capt . andall H d Book 6 B . . 53 702 . 6 6 1 732. A . H . , B . ; C , 7 s s . 1 853 3 11 Ag . of Ma , . 5 R i r F eb . 1 848 . 42. e . . e . 186 3 . 197 . u U S . D pt Ag pt , p C lt vato , , p ’ F rm ers Lib . iii 304 . a , 1 5 9 IMPO RTATIO NS .

Low ell w ho . ett , of , . was sent out for that purpose

r m r They wer e shipped about the fi st of Septe be , and landed in Boston about the fi rst of October in good

w . condition , and ere placed on the farm of Mr Phin 1 0 ney , in Lexington . 1 85 8 In , the Society again sent to Scotland , and

r Mr . S r this time , th ough anfo d Howard , selected and 1 1 imported four bulls and eleven heifers . The bulls

r r appea to have been Tam Sampson , Troon , Albe t , and Irvine . Kilmarnock and Young Cardigan were

‘

r r . impo ted in thei dams The cows were Daisy ,

r M r Gentle , Har iet , Lily , avis , Miss Ande son , Miss

rr 1 s t . Mo is . Pansy , Rosa , Ruth , and Star Buttercup 12 s was imported in her dam . These animal we r e

‘ r of w e ll- r r r from the he ds known breede s in Ay shi e .

I n 1 8 6 9 r r , while t avelling th ough this county , we

r . stopped at the fa m of Mr John Ritchie , who remem

Mr b . . r ered Mr Howard well , and stated that Howa d

r rt r was ve y pa icular in his choice , and ca ried away the best he could buy . In order to disseminate the blood through the

r State , the Society at va ious times presented bulls to the Hampshire and Franklin , Worcester County ,

r and A ricul Essex , Hampden , Ba nstable Plymouth g 1 84 9 tural Societies , and in Jennie Deans was presented to the Middlesex Society .

1 83 8 . r r In , Capt Geo ge Randall , of New Bedfo d , 1838

i r a commenced his ser es of impo tations with M ggie ,

’ 1° rmers F . 1 23 . A lb . u . 1 845 . 557 et c 1 84 7 4 1 a Lib ii , C lt , p , . , p . . 11 u . e . F eb . 1 8 186 9 14 0 Co nt G nt , , , p . 1 2 . B . . 129 38 75 398 83 129 1 A H , B , , , , 0 . , , 38, 1 55 1 6 7 1 87 195 199 424 , , , , , ,

6 43 . s s 186 0 4 82 . . 7 . . s s . 1 853 . 301 et c Ag of Ma , pp , Ag of Ma , p , . IMPO RTATIO NS

20th who was landed on the day of July . She

unfortunately died the same season . On the second r rr v t of Decembe a i ed the bull Rob Roy , about w o

and a half year s old .

1 839 27t h r In , on the of July , his thi d importa i r l t on ar ived , consisting of the yearling bul Roscoe , r- - S w inle the fou year old cow y , and the yearling

heife r Daisy . The cow S w inley d ropped a heifer r 20 1 84 0 calf, Maggie , Ma ch , , which was sold in 1 84 6 to the Massachusetts Society fo r Promotion of A g ri

ur . r 18 11 cult e The heifer Daisy died in Septembe , . r r r 26 1 4 1 His fou th importation a ived May , , con

five - r- cow r sisting of the yea old C ummie , who dr l r 2 1 84 2 opped a bul calf Wallace , Februa y , , and

a the heifer D isy . This second Daisy was sent to

. r r Capt Randall as a p esent by Lawrence D ew , her

r r r breede , on hea ing of the loss of the fo mer Daisy .

1 8 14 . In , Capt Randall made his fifth and last

r impo tation , consisting of the cow Medal , which ar 22 r rived September , and in the following Ap il gave birth to twins , Sandy and Jeanie . ’ La w Capt . Randall s stock was mostly bred by

w for rence Dre , a Scotch breeder well known his

r success . They we e probably of the best , and the records of these and their descendants wer e kept 13 with great apparent accu racy and neatness .

1 840 . r . J. In Capt Ez a Nye , of Clinton , N , seems 1 4 r co w Nan r to have impo ted a , , f om the Duke of ’

r r r . Po tland s estate , Ay shi e

13 W e e s re e re s s ere our s Mr . s e New e r for d i to xp h thank to Ha k ll , of B dfo d , ’ e e R s e r e n w t t p pt . n h . b i g allo d o ak a co y ofCa a dall d book ’ 1 ‘ . . B . . 101 485 0 ls l et Re 5 . 57 A ...... 7 A H , C , , . o pt N E Ag Soc p

1 6 2 O O IMP RTATI NS .

more . These passed into the hands of John Ridgley ,

r and were sent to the celeb ated Hampton Estate . This importation was probably kept with but little

r 19 attention to p rese rving the b eed intact .

r s e e For the Randall importation of this yea , the

notice under the year 1 838 . For the notice of the importation of the Mas s achu setts Society for Promotion of Agricultu re during

s e e 1 83 7 . this year , under ’

. r se e For Capt Nye s importation of this yea , 1 40 under date of 8 .

’ 1 84 7 D r H oflman Some years previous to . made

an r o impo tation into Maryland . Th se passed , some

d Mr . McH e n r of them at least , into the han s of y , of 20 Hartfo rd County . Some of this importation ap pears to be found in the cows Jenny Deans and Mary 21 Queen of Scots .

1 846 1 84 6 . . Es . In June of , R L Colt , q , of Paterson ,

r e an d . J. co w N , impo t d a bull a in the ship ” r w as Europe . The bull Geo die a descendant of a l famous bul of that name in Scotland , and was him

- 4 self a p rize taker . He cost £ 0 in Ayr. The cow Bessy cost

. r d Samuel Ward , Esq , then of No th Stockbri ge ,

w s . r after ard of Lenox , Mass , impo ted a bull and 23 ar heifer this year . The bull Dandy appe s to have

re t . gone i n to the possession of E . P . P n ice

1 848 a n t he 1343 In , according to refere ce in Ayrshire

1 9 ’ 2° F rm ers . iii 1848 . 286 . I . a Lib , , p bid 21 B . . 17 87 1923 . A . H . , C , 22 ’ 8 f he F a rme rs . 385 ere the u is ure . 2 9 or t . Lib ii , , wh b ll fig d ; do iii , , cow ’3 u . u 1 851 Alb . C lt , J ly, . R 1 6 3 IMPO TATIO NS .

r . r . 1848 He d Book , R Jardine impo ted a cow into St John ,

r s rd r r in New B un wick , and acco ing to othe refe ences 24 w as . 1 84 9 . This cow probably named Gowan 1849 I n 1 84 9 an r r . , Ayrshi e fa mer of the name of R

n Gray emigrated to New Brunswick , bringi g with him his cattle . These seem to have consisted of the r bull , Jock the Laird , and four cows , Helen , Pee less , 25 r n . Ma y , and Jen y Willet The descendants of these

r r cattle occasionally find thei . way across the bo der , and are r eferred to as being imported from New

B runswick . d Ne w r Mr . r James B o ie , of Rural Hill , Yo k , has been the active agent in importing for a numbe r of

r r r r C o . fi ms , among which occur Hunge fo d , B odie ,

n r f r r r Co . Hu ge o d B odie , B odie , Campbell ,

r r B odie Campbell , James Brodie Son , B odie .

r m . Son Conve se , and Walcott Ca pbell The

. . r r e impo rtations of Mr . G C B adley can also be ferred to him . 26 1 85 2 rr r r 1852 In a ived Kilbu n and Ma y Gray . These were exhibited at the New York State Fai r of that

r . r w r year by Mr . B odie Afte a ds they came into the

r possession of Messrs . Walcott Campbell , New Yo k

Mills , N . Y . In 1 853 we re imported A yrshi re Lass and White 9 7 Lilly . . The latter was exhibited by Hungerfo rd

r B odie the same year , but some time afterward went to New York Mills .

24 0 . . B . . 43 88 881 1 012 A H , C , , , . 25 2 . l l . B . , . 3 284 . 90 9 4 102 103 139 24 1 327 66 7 1 166 1228 1516 A B , , C , , , , , , , , , , , - 1 553 1 5 34 . "IS O rm , MS . info ation . 26 . H . B . . 5 92 A , B C . . 27 . . B 236 8 A H . , C . , 11 . 1 6 4 O IMP RTATIO NS .

1 854 i — d In a larger mportation , La y Ayr , Red

an d 28 Rose , Challenge , Cherry Blossom , Kate . The

r two last we e in the possession of Messr s . Hun ger

r r r fo d B odie the year of impo tation , but Lady A yr and Red Rose shortly afte r went to New York

a Mills , and Challenge has become the ncestral cow

r of a long line of progeny on the fa m of S . D . Hun

er fo rd d . . g , at A ams , N Y

1 8 6 1 r D r . r In a rived Ho nbook , Handsome Nell . fl” in u an d Tibbi Helen Douglas dam Lady Do glas , e

1 8 6 2 r In the fall of these were still owned by B odie ,

C Co . f r ampbell , but a terwards they all we e added to the New York Mills herd . At the same time a cow and a calf appear to have been imported for a

r Mr . Mille . 3O 1 4 T r 8 6 a bolt o n . In , Baldy , John Gilpin , and

n r a . d Joh Gilpin was et ined by Mr Bro ie , the other

r . two went to Mess s Walcott Campbell . 1 87 O r C In July , , ar ived Lady lyde and Lady Glas

r r gow ; the latte d opped a calf, Neptune , on the

r r rr a o cean , and the fo mer a bull calf afte a iv l , named 3 1 e ” Lor d Clyde These were all for M ssrs . Walcott

Campbell . 1 87 1 In , in the Ship Eumenides , which left Glas

6 1 8 7 1 Mr . r . gow April , , Brodie had a la ge number

r Mr Of these , John of Ayr and Peerless we e for .

. G . C . Bradley , of Watertown , N . Y Duke of Ham

28 2 r s . . . B . 1 0 . 8 Y . u . r 1 86 3 . . . O Alb . C lt , Ma ch , A H , B , , T an N

1854 898 . Ag Soc . . 29 38 26 91 u . e . u e 13 186 1 . . H . B . . 149 423 4 5 7 . Co nt G nt , J n , A , C , , , , 30 H B B. 9 0 222 3 72. A . . . , . , 1 3 1403 14 17 . 6 84 . A . H . B . , o. , , B

IMPO RTATIO NS

r 1 1 afte wards to George Morton . In 86 owned by Thomas Anthony and exhibited at New York State 36 r . r Fai This Society impo ted in all five bulls , of 1 85 5 1 85 6 1 85 7 which the importations of , , and were u r sed in the he d of Messrs . Dawes .

' r 1 853 fi nd n im In this yea , , we mentio of the

ort at ion . W. p of a cow , Advice , by J Duncombe , of "7 Quebec . 1 854 i An account of the mportation of Mr . Brodie u 1 85 2 will be found nder the date of .

W m r b W . Y . illia Watson , of estchester , N , p oba ly

a 1 854 . made an import tion in The cow Beith , the

- r- d r t he two yea ol s Anna and Maria , we e exhibited at

Ne w r r Yo k State Agricultural Fair of this yea . u b J lia was proba ly imported in the womb , as was

r r perhaps Ma garet . Oswald and Sa ah we re possibly 38 r of this impo tation . Ther e seems to have been another importation by

. 1 8 58 . Mr Watson , in , of the cow Kate Taurus was

r 18 6 1 impo ted , if at all , before , and the cow Emily 1 8 59 t ma before , and perhaps all hese y be referred 39 r to this yea . 1 2 In 8 6 Mr . Watson appears to have brought over i “ bull A n u the g s . 1 8 6 "1 In 8 the bull Kilbirnie .

Mr . Watson selected and forwarded the animals 1 which comp rised the Sweetser importation of 855 .

st’ A . H . B . 7 15 734 4 72 . 328 . C , , , B 8 7 A . H . B . 222. 9 C ' 3 3 22 9 A . B . . 6 1 7 6 851 1 6 58 722 50 51 1 71 296 H , C , , . ; ; B . , , C . , ; , 1 8 2 r s Y . . . 54 . 98 . 6 7 . . , B . T an N Ag Soc 39 2 3 29 75 1 12 630 . 1 4 4 7 5 A H . B . C ; ; 4, . B . . 40 44 16 58 1 833 . . . 851 1014 116 8 1424 1474 15 . A H B C . , , . , , , , ‘1 A . . . . 6 6 2 . 1083 1382. H B B ; C , IMPO R TA TI O NS . 1 6 7

- 1 855 . . . 186 5 In August , , Mr R A Alexander , of Ken

t b r r tucky , is said have brought over some Ay shi es , ” r l in the ship Olive Jordan , from Live pool to Phi a 4 2 delphia . A m 1 855 . In September , , Mr Luke Sweetser , of

her . . r . st , Mass , selected and imported th ough Mr

lVilliam W . Y . r atson , of N , fou cows , Rose , Bessie ,

r rr Beauty , and Tulip . Of these , Rose p oved ba en ;

r and Beauty , now twenty years old , is the p operty M r r of the assachusetts Ag icultu al College .

r m 1 8 55 . Du ing this sa e year , , Mr John Dods , of

r r . Mont eal , impo ted the cow Ann He seems to have made other impo rtations as follows : Previous to

1 859 Paile 1 8 6 0 , y ; to , Baldy and Bonnie Scott ; to 1 8 6 2 1 8 6 3 , Jane ; to , Annie and Del , or Delavan ;

1 8 6 4 a nd r l s t r to , Blackie Che ry , and p evious to 4 3

1 86 6 r . , Lo d Eglinton and Maggie

1 85 6 C r 1856 In , James Gibb , of anada , impo ted a bull , 44 r . Majo , and a cow , Fairy

. .Laurie n t . C Mr Wm hambers , of St , near Mon r treal , is said to have impo ted a cow in 4 6 r n which pe haps was amed Rose . ’ F o r r r r r pa ticula s of M . James Logan s impo tation

s e e 1 853 . of this year , under date of F o r the importation of the Massachusetts Society for r r s e e P omotion of Ag iculture of this date , under

4 2 u . e . e 1 3 1 855 Co nt G nt , S p t . , . 43 ' . l 2 9 1 6 98 9 98 12 9 16 98 . 0 A O . 7 , ; C . , 7 , : B 7 , 0 . B .

6 43 c . 1 279 1405 . 539 482 . 1 803 1881 . 879 O . . 99 2 ; , ; B , , C , ; B , C ,

08 . 5 4 1 13 ; B 7 , 77 . 44 ’ ’ 1 . H . B . . 1 156 s e 1870 J . . s , C , C . C . Abbott Sal Cat . . L Gibb 30 1 7 . Cat . 4 5 H . B . 24 A . , B 7 , C . 705. 4 6 H B O . 5 12 40 854 A . . . , , 5 , . 1 6 8 M O O S I P RTATI N .

1 83 7 . . s e e d the year For that of Mr Watson , un er 1 854 date of . 1 858 M In , essrs . Dawes , of Lachine , P . Q. , com me n ce d their series of importations with the bull 47 Rob Roy .

1 8 6 0 r In they imported a bull , P ince , and the cow 8 Duche s s i Queen of Scots , in calf with x 4 9 1 8 6 8 . In , the bull Samson

1 8 6 9 in In , the cows Picture , calf with Lily , and 5 0 Portrait .

1 8 70 n M In , the cows Empress , Marchio ess , iss

r . r Hen y , and Miss Kennedy These all we e with

u r calf, and prod ced the heifer calves Medo a , Basay , 5 1 r . a thi d heifer , and a bull 1 8 7 1 m In , the bull Nicholas and the fe ales Snow

r Turn lo w r n d op , , Beauty , P ide of Avo , Lady Bird ,

D ru w i i and mbo e . W th these were b rought ov er five l 52 heife r ca ves in their dams .

1 858 . . . In , Mr H H Peters , of Southborough ,

r r Mass . , made his fi st importation . He autho ized

r Mr . Sanford Howa d , who was going to Scotland , to procu re stock for the Massachusetts Society for Pro

n r r motio of Ag iculture , to pu chase for him four Ayr

r 53 ar e n shi e heifers , which those which were amed

an r l h Jc Armour , Miss Mo ton , Miss Miller , in ca f wit

r 2d . Mille , and Miss Betty 1 85 9 In , being well pleased with the cattle of the

3 9 04 1 132 1 139 126 1 6 13 I3. 404 . 0 41 492, 75 , 1 3,” , , 7, ; 7 7 P384 425 589 821 876 3 . 1185 . et c. . , , , , 1 ; C 0 0

35 599 1572 86 7 . 0 . 1 1 35 ; 15 ; ; ; 9 1 843 1908 876 1 737 1 396 1088. 6 C . : ; : ; ; ’ t ers . . . e . . Re . 186 3 . 198 . e Cat U S D pt Ag pt , p

1 70 O O IMP RTATI NS .

r r t w o- - the yea ling bull Robert Bu ns , and the year olds

r Jennie , Jessie , and Rose of B own Hill .

i 1 859 r r His mportation of was Ay shi e Lassie , S mithfie ld e Lily of in calf with Cardigan , and a h ifer , 6 1 Bella .

For an account of the importation of Mr . H . H . for 1 858 Peters this year , see under date of , as well

as that of Mr . Pond .

I n 1 859 r , a Robert Gray , of Frede icton , New 6 2 r B unswick , is said to have imported a bull , Geordie .

Mr r . w r Gardne Bre er , of Boston , impo ted a cow ,

ri 6 3 Flora , in calf with Robert Fulton , du ng this year .

- - l r F lore ua Three two year old heifers , Fanny El sle , , l 1 8 9 and Lady El en , were imported in 5 by Mr . H . 6 4 . r . E Day , of, Hartfo d , Conn i Mr . . . m Eben S Poor , of South Danvers , Mass ,

t t w o 111 por ed this year cows , Lily calf with Duke , t 6 5 l 6 6 and Rosa in calf wi h Bessie , and possibly a bul . 1 85 9 r About the year , or p eviously , there seems to have been imported the animals known as the

b co w . C r of Cuth ert bull and , by Mrs uthbe t , Lano

. a raie , P Q . or perhaps this import tion is the same

w . ith that of Mr Cuthbert , of Berthier , who seems to

be credited with some about the same time . One of 6 7 these animals is apparently Maggie Lauder . 6 0 t . 1 8 186 0 The impor ation of Messrs Dawes , for , has 1 8 8 been noticed under date of 5 .

6 1 409 96 1 1 B . . 57 1 11 190 4 130 . 26 5 o. 6 51 . A . H . , B ; , , , ; B ; , , 6 2 6 4 23 H . B . o . 72 8 123 . H . B . . . 7 A . , B A . , , , 66 6 6 88 3 8 . 856 H . B . . 3 . 1 . . H B . . . A . , o , B A , B 6 6 1 86 0 130. u e . F eb . 2 1 86 1 . . u A r . . Co nt . G nt , , Alb C lt p , p 6 7 ’ c . 1 026 1020 6 01 1 027 et c . s e . 1 873 . . B . , , , , Abbott Sal Cat , A H , ’ B 197 6 85 589 . 1064 992 1027 1405 16 24 581 . h n e s . 1 871 . . , , C , , . , , W it y Cat 1 7 1 IMPO RTATIO NS .

M r r 6 0 r . In 1 8 , John Chambers , esiding nea Mont t o - - real , appears have imported a three year old 6 8 r r heifer , St awbe ry .

a r . The account of the import tion of B odie , etc , for

i 1 852. th s year , will be found under date of

1 8 6 1 . 186 1 In , S Beattie , of Canada , imported in ship ” u r r Helen Do glas , at the port of Quebec , an Ay shi e 6 9 cow . r Mr . Beattie appea s to have imported a cow , Moun rr tain Maid , which possibly is the animal refe ed to 7 0 r r r r r . above , and at a late date a bull , Ca ick Fa me r It was in this year that a Mr . Mille is said to have imported a co w and a calf on the ship Helen ” 7 0 s u . r Dougla , at Q ebec These impo tations being on ’ r C b the same vessel with B odie and amp ell s , were possibly of their selection .

The importation of Mr . Watson for 1 86 1 has been 1 8 4 noticed under date of 5 .

- t he r 1 8 6 3 . . In sp ing of , J M Browning , of Beau 186 3

i r t h f r . . e ha nois , P Q , seems to have mpo ted cow E fie 7 1 ~ in calf with Daisy . It is possible that the bull

r to r Ma quis , said have been b ought over by the

r t Beauharnois Ag icultural Society , was impor ed at 7 2 this time .

The importation of Br odie Co . for 1 86 4 has 186 4 already been noticed under date of 1 852:

1 86 4 . . . In June , , J L Gibb , Esq , of Compton , P .

r Q. , commenced his se ies of importations with the

6 3 B . A . H . , 6 9 u . e . u e 13 1 86 1 Co nt G nt J n , . 7 0 883 A . H . B . , B . ; 126 7 . 7 1 A . H . B . , C .

B . 709 . IMPO RTATIO NS

five - r- w u yea old co s Q ess and Lily , the yearling heifer 7 3 s e l G . yp y , and the bu l Marquis

u 1 86 8 u - In Aug st , , he bro ght over the two year 7 4 r h olds P incess Alice and Princess Royal , wit Flor

n ence and Hebe in their wombs , and the yearli g bull

Mars .

In 1 870 t w o impo rtations . The one in June con

fi v - - r- r- sisted of the e year old Annie the fou yea olds , ' Medora in calf with Medora 2d ; Lina in calf with

Me rr t o n - r- y Lass , and Flora ; the three yea old Em

ma r d o n , who d oppe the heifer Atlanta shipboard ;

t w o - - 2d 2d the year olds Lily , Park , Rossie , Rough 7 5 2d Blackhous e 2d Gart n oad 2d . head , , , and Alice 1 8 70 r e In September , , the yea ling bull Gl nluce ,

f - - l and the our year old Lady Avondale , in ca f with Lord Avondale the two -year- old Mary in calf with

E r r a l of Lorne , and Beauty ; the yearling heife s B r looming Daisy , Mary Belle , Miss Meikle , Heathe ’ 7 6 Belle , and Lass o Gowrie 1 87 1 - r na In September , , the two yea heifers Verbe

and Crocus . I n 1 8 73 S August , , in the teamship Hibernian , at

. b C r Quebec , Mr Gi b importe d the cows la inda ,

l m and l a nd Heather B oo , Heather Bel , Derby , the 7 7 t w o - r r yea heifer May Mo n .

Mr . Thomas Miller , of Brushland , Delaware

. Y . m N , made his i portation of the cow Daisy in

7 6 . B . 12 2 A . H , 34 , 1 35, 1 237 . 7 . . B . . 1 1 9 0 5 A . H , 0 7 , 1 75 , 1 7 1 . 7 5 . . B . . 3 18 1574 1 578 189 7 1200 1130 856 1 46 4 1702 1 810 A H , C , , , , , , , , , , 13 9 35 1223 8 1 8 , , , 3 1 . 7 6 . . B . . 144 . . 6 82 537 u . e . 3 1870 A H , C B , . Co nt G nt , Nov . , . 7 7 u . e . A u . 28 1873 Co nt G nt , g , .

IMPO R TA TI O NS

1 86 9 r 186 9 In July , , a rived the first of Mr . N . S . Whit ’ r ney s importations at Montreal , the yea ling bull

- — 82 B . Jock , and the two year old Bessie ell

1 8 70 . e r In June , , Mr Whitney received , p ship ” - r Geneva , the four year cow Clara , who d opped on

r r l shipboa d the bull calf P ide of Geneva ; Ke so , l three years old , also dropped a bull ca f, Sailor , e r whil on shipboard ; Maggie , in calf with Ma quis of

- - 83 B 2d . ute , and the two year olds Netty and Dow

1 4 1 87 0 r On the th of September , , arrived Bar o l chan Maid , and Bonnie Lassie in ca f with Bonnie 2 aa Lassie d . 1 8 7 1 . In still another importation by Mr Whitney .

r Eleven head arrived in Septembe , in the ship " A be o n a e r Thes we e Daisy , in calf with the bull R Fleetwood ; osie , who dropped a bull calf, Nep on t he r tune , while water ; Flora in calf with Flo a 2d l 2d ; State y , and Beauty who dropped Beauty , 84 on shipboard .

8 6 9 M r 1 r . . 186 9 In , M P . Cochrane , of Canada , impo ted

‘ r e two Ay shire heifers , probably Lady of the Lak 85 and Maggie .

1 87 1 h . r In , or t ereabout , Mr Coch ane seems to h m t he ave i ported bull Champion , and the cows 86 ok . Daisy , Co sey , Village Maid , and Mary Gray the 9th 1 8 6 9 r On December , , ar ived on the steam " ” ova ship N Scotian , at Portland , the importation of

8 2 ’ 1 8 0 . . W e s . 7 . . . 6 4 1 9 26 . . B . . N S hitn y Cat Jan A H , B , C 83 W ' 8 . e s . . 1 7 1 . N . S hitn y Cat , Jan 84 ’ . . W e s 1 8 2. u . e c 5 8 1 . 7 . O t 1 7 . N S hitn y Cat , May , Co nt G nt , , 8 5 u . e . g ns 2. 1 86 9 . N. . A . oc F 1872. Co nt G nt , S Ent Cat Y g S , air, 86 E r Cat . . i t e A . S oc . air 18 2. nt y , N S at g , 7 1 7 5 IMPO RTATIO NS .

T “aushakum F ra Sturtevant Brothers , Farm , South

min ham . g , Mass It consisted of eight cows , Edna in calf with Glengarry Ozora in calf with O ce n a ; i alf w ith n D r usilla in c Domine , whose ame was after

t t - A r wards changed to S ho o Douglas ; Queen of y , in calf with bull Mains ; Ops in calf with Eos ;

T w in n e w E uo n a w w as y in calf ith , hose name after wards changed to Alice B rand ; Mona in calf with

Banquo ; and Selena , in calf with Asmodeus .

The importations of Mr . Gibb for this year have already been noticed under date of 1 86 4 ; those of

Mr 1 8 6 9 r . . Whitney under date of ; that of Mess s Dawes under date of 1 85 8 ; and under date of 1 85 2

r that of B odie Co .

1 8 70 . r r In July , , Mr William Gibson , of Mor isbu g , 1870

. O . m r s ix P , i po ted cows and a bull in ship Thomas ” n Hamlin . These appear to have been Ranti g Robin ,

n R d r Je nie , osa , Maggie , E ith , P incess in calf with

Thomas Hamlin , and a Maggie , in calf with Robert 87 r Bu ns . d an . Maggie Edith appear to have gone to J T ,

r r d . Y . are Ruthe fo d , Wa dington , N , and referred to 88 as of his impo rtation . 1 87 0 A be on a Mr . . . C In July , , per ship , J J . ’

. ha Abbott , of St Anne s , near Montreal , seems to ve r u l S ir impo ted the cow Lilias and the b l Roger ,

r r M n n Young P im ose , Young ary , Young Da dy , You g B t e w - eauty , and h bull Yello H aired Laddie may also r i be c edited to this arrival . Mr . Abbott had also n

79 1 . 1 316 1 313 1 81 8 3; C , , 7 , B 88 , 5 19 1 , 09 7, IMPO RTATIO NS

18 70 an d r his possession , probably impo ted Alison , Anna

A be on a 89 bel , and , imported in dam Annabel .

n 3d an d It is possible that Darli g , Geneva with H her calf Sir ugh , were imported by Mr . Abbott ,

'

although we have found references to Mr . C . C . Ab ” 9 0 A b n a bott as their importer in the ship e o . 1 87 3 Mr . Abbott again imports , this time two ‘In d 9 1 an . cows , Viola Elsie 8 7 ‘ 1 0 i . a n In , Will am H T . Hughes , ge t for L . P .

Fowler , of England , an importer by business , intro ” duce d his eight cows in calf per ship Rhine , in

first invoice , and nine cows and a bull per ship ” Plymouth Rock , from London , in his second . Of his first importation were the cows Betty Bu rke

and Scotia .

Of his second importation the cows Beauty , Cozie ,

r r Butte cup , Cowslip , Ayrshire , and Ayrshi e Bell . ” J 18 7 0 0 11t In uly , , on ship Thomas Hamlin , at M M r r Y . real , . J . H . Morgan , of Ogdensbu g , N . ,

r u r H abhie b o ght over his fi st importation , the bull c Simpson , and the ows Model of Perfection , Minnie ,

and Nancy . Minnie passed into the possession of D .

Jr . Z . . r . Magone , , and Nancy , of B B idges , Esq ,

' both of Ogdensbu rg ; an d Mo del of Pe rfection at a

o fo r later date was sold to Sturtevant Br s . the highest p rice kn own to have been paid for an

r animal of this b eed .

r 1 87 1 Mr r im In Ap il , , . Mo gan made his second

p o rt at ion in the ship Eumenides . It consisted of

89 5 3 . 86 8 u 14 1 8 0 836 84 822. . 14 u e . 7 . . 4 A . H . B C ; B . Co nt . G nt , J ly , C , , ’ 9° A s e C . C bbott Sal Cat 9 1 ’ u e . Ju 31 1873 . s e . Co nt . G nt , ly , Abbott Sal Cat

IMPO RTATIO NS

r r Nova Scotian , the cows Belle of Straven , Ba ba a

r u r Allan , Fai y Q een , Straven Maid , and St aven

Queen . " ” 1 87 1 A be on a In September , , per ship , the bull n Co quer . 1 87 1 For a notice of the importation of Mr . Allan for 1 87 1 r 1 7 8 0 for . , see unde date of ; that of Mr Coch

s e e r 1 8 6 9 Mr rane , unde date of of . Morgan , under

1 8 70 Mr . r 1 8 6 9 date of ; of Whitney , unde date of ;

. 1 858 r of Messrs Dawes , under date of of B odie

Cc . 1 2 4 85 1 8 6 . , under date of and Gibbs , under ” 3 1 1 8 7 1 r July , , per ship Gluco , at Mont eal , M Mr . James cNe e imported the yearling bull Robert

- r - r Burns , and the two yea old heifers , Highland Ma y

and Ayrshire Maid . b 3 1 1 8 7 1 . C . Octo er , , Mr harles H Peckham , of r I P ovidence , R . . , imported , in barque J . B . Duf ” r e f ies , thre heifers , Highland Maid , Village Belle , an d Sally .

Mr 1 8 7 3 s e e 1873 For the importation of . Abbott for ,

1 8 70. . s e e under date of For that of Mr Gibb ,

u n r de date of 1 8 6 4 . 9 3 1 8 7 3 e In October , , Irving M yer , of Fort Plain ,

- - . Y . S ir J N , imported the two year old bull ohn M r Moore , and the cows Lady artha and Lady Ma i

r am . The calves Heather Jock and Damsel we e

imported in these cows . In a list by themselves we place those importations

which we are unable to identify by a certain date .

93 u e . O ct . 15 1 874 . 6 6 6 . Co nt . G nt , , , p M O R I P TATIO NS . 1 7 9

Mr . R . S . Griswold is said to have imported a

uba r bull , J , and cow , Whitey , some time p evious to

Mr . Nicholas Biddle , of Philadelphia , seems to

rta r 1 have made an impo tion previous to the yea 850. w 1 850 1 8 4 M 5 r . r Bet een and , Pete Lawson , of

’ r r McD 9 5 ufl. Lowell , appea s to have impo ted a bull ,

A Capt . Smith is c redited with having impo rt ed

rr w a cow , Che y , which must have been ithin the 1 850 decade , and Sir George Simpson is said to have impo rted a 9 7 cow , Lady Simpson , somewhere about this time .

r 1 P evious to 855 Col . Beatson appear s to have im 8 r 9 po ted a cow , Lady Betty . Previous to 1 858 the Hochelaga Agricultu ral

Bauldie Society , of Montreal , imported the bull , and

r r afterwa ds the bull Buchanan , and anothe without 9 9 name . Previous to 1 858 the Montreal A gricultu ral So cie t r r Bauldie y is c edited with having impo ted a bull , , 1 00 r i 1 8 6 0 co w u and p ev ous to a , Q een of Scots .

r n r 1 8 6 0 . m r Somewhe e ea , Mr Tho as Richa dson ,

r r r v r of West Fa ms , New Yo k , appea s to ha e impo ted

r r r l a pai , E ic and No na , and possibly Norva , in 1 01 dam . A cow named Sally appears to have been import ed

M r u by a r . Hutchinson p evio s to

96 A . H . B C . 1 808 1 9 40. 1 05 . C . , 6 6 ’ A . B s e . 1 870. H . Abbott Sal Cat 1 9 05 B 394 . 5 3 7 , . 99 1 H 7 4 1 46 0. Kin s C at . 1 872. A . . E . , 0 . 773 7 , g

1 44 1 29 B . 72 . 1 132, 6 7 ; 1 01 H B 6 6 73 6 76 16 92. A . . B . . c . ; , 99 0 . 89 3 , 8 . 1 80 IMPO RTATIO NS .

A bull . was imported by a Mr Burstall , of Quebec , before 1 8 6 0.

Mr . . Va . i i R D Shepherd , of , is sa d to have m

r r r po ted a bull , B utus , p evious to

Mr . r Br i C Cha les Jones , of ockv lle , anada , is

r r c edited with the impo tation of a cow , Bonnie 1 04 Lass . u J . Gilmore , of Q ebec , is credited with hav ing r B r r 1 impo ted a cow named utte cup p evious to 8 6 5 . He is also said to have imported Rob Roy for the

r Montreal Ag icultural Society . Is the Rob Roy of the 1 853 importation of this Society the same 0 1 05 1011 11 Before 1 8 6 4 the bull A yr 2d was imported by ” C r r . Mr . Perreault of the anada Ag icultu ist

1 8 6 Mr . Some time in it is claimed that . Wm E .

r Z r Lockwood , of Penn . , impo ted a pair , e o and 1 06 Kate . M 1 8 6 7 r . . About , W Rodden , of Montreal , P . Q. ,

a r r ppea s to have impo ted Scotch Mary , Snow Drop , 1 07 and Nancy of Ayr .

1 86 7 Mr . Some time later than , J . Laurie , of ’

. O . r Scarboro , P , is said to have impo ted Avondale 108 Farmer and Dutchy .

Mr r . WVr i ht r an . Pat ick B g . of Cobu g , C ada , is said to have imported Young Pe r cy and Buttercup befor e

1 03 1 04 . . B . . 99 . . . B . . 1941 A H , C A H , C . 1 05 . . B . . 706 737 . A H , C . 1 06 at . . Y e . r 18 2 C . S oc. F 7 . Ent N Stat Ag ai , 1 07 B . 1842 A . , C . . 1 08 422 l ‘9 4 A . H B B . , C . . 1 09 ’ m m s 5 s . 18 1 Tho as Tho p on 8 Son Cat 7 .

P E D I GR E E .

THO SE w ho are at the expense of introducin g a r d r u foreign breed of cattle , are gene ally esi o s of preserving it untainted from interbreeding with the

r h cattle by w hich they are s ur ounded . T ey desire also to preserve some memoranda of each individual

r of the foreign breed , both for p esent use and future reference . They are thus enabled to breed them

u w more nderstandingly , for they know hether the

a n animals m ted are aki or not , as also whether a particular animal has o riginated from ancestry of a

r l r r r pa ticu ar or desi able type . If the e be one he d

r r only of the new stock in the count y , the owne must

r or ' re s e rv e d m have notes either w itten , p in me ory ,

r or the stock is likely to dete r iorate . If he t usts to

r u d memo y , and pon his eath the stock passes into

r d the hands of strange s , without further knowle ge of

a the nimals than comes of seeing them , much of the value of the animals have departed w ith the demise

r d of thei o w ner . When the new bree is somewhat

r r disseminated , and there are many he ds , b eeders find it advisable to seek occasionally an inte rchange

r of blood . But no b eeder will do this without the fullest assu rance of the stock he seeks being pure

an d w n r bred , without kno i g , if possible , f om what parentage the animal has come . O O 1 83 HERD B K .

’ The b reeder s object being fi rst to p roduce good

r r r r animals , and second to secu e emune ation f om

r it - r r thei sale , is important to have a egula and systematic plan for making his effo rts known both to

d r those engaged with the new bree , and othe s who

r n . n ot may be desi ous of adopti g it By such a plan ,

r l only will higher p ices be realized , but the breed wil become mo re disseminated .

f r r r To e fect these seve al objects , the p ese vation

r r of a b eed in its pu ity , the maintenance of the

r r excellence al eady attained , the secu ement of a

r r r r p og essive imp ovement , the adve tising and thus

the r facilitating sales , gua anteeing of the expected

r r a r r — all pu chase s gainst f aud to a la ge extent , those inte rested in a common b ree d unite in the s up

r po t of what is known as a her d book .

r l This is , or should be , a p inted vo ume . It should

n r contain the name , with a umbe attached , of each

r r r r animal of the b eed impo ted , f om whence impo ted ,

r for m r r by whom b ed , and by who impo ted , ship , po t

r rr r of ent y , and date of a ival , a desc iption of the f h animal su ficiently minute for identification , wit the age and s e x . Starting with imported animals as a fou n dation

r r stock , thei descendants alone should be ente ed ,

r r w m with desc iption of each , date of bi th , by ho

r n r b ed , by whom owned , and ames and numbe s of

r si es and dams to importation .

r r The value of a he d book , in eve y case , depends u pon its fulness , completeness , and reliability . If it is found easy to ente r a g rade animal in a book de 1 4 8 HERD BO O K .

r r signed only for the impo ted stock , and the p ogeny of imported stock , it is far from impossible that some

r r r r pe sons will take this cheap cou se of f aud , he ald

r r n thei g ade animals as pure , and obtai for them a place in this choice company . The need , then , is

r manifest of adopting some igid conditions , conform

n r l able to certai p incip es of utility , and the abiding

F r by them persistently . o not only does the fraud of entering grade animals produce a lowering of the

r n quality of the b eed , but by producing an abu dance

- r r r u of low cost stock , p events the mo e ca ef l and

r exemplary b eeder from selling a stock , costing

r m r r highe and of ore value , at remune ative p ices . A

r herd book which ,will allow of this , acts to discou age

r r r r the honorable b eede , and tends to d ive him f om t he field in despair .

r r r The inco ectness of a herd book , known at fi st

r r pe haps only to a few pe sons , imposes obstacles for

w n r r a hile upon the ma y but afte wa ds , by becoming

n d n known to ma y , induces a want of confi e ce in

r pedig ees , faith in which is so conducive to success

r in breeding stock to a high deg ee of excellence . It is a cause fo r regret that the earlie r impo rters of A v rshire cattle did not foresee the advantages

w r that ere to be derived from a he d book , and the disadvantages that would attend it s absence . When

1 8 6 3 r the attempt was made at the late date of , the e

r s r were he d of cattle in the count y , thought by their owners to be too valuable to be excluded from such

r r a n ce s a wo k , cattle undoubtedly Ay shire , but of t r - de fine d r y so ill and unce tain , that their admission

i 1 6 8 HE RD BO O K .

In this volume the n umber of bulls registe red is

93 1 al r brought to number , of fem es to numbe

far 5 9 r We have thus recorded impo ted bulls , and 1 9 2 imported cows . Of the total pedigrees to date ,

are r are n ot traced to impo tation , and

r r t aced to impo tation . We will place the result of our an alysis of the

Bagg Herd Book in the form of a table . Number of animals r ecorded

V ol. 79 u s 216 s . B ll , Cow II 34 2 6 17 1 1 1 5 27

948 Number of imported animals recorded

V ol . 1 1 u s 57 s . I B ll , Cow Total II 1 0 1 8 III 38 1 17

59 192

Number of animals recorded prope rly

. 50 u s 109 s Vol I B ll , Cow . Total II 230 4 21 III 202 342

482 872 Number of animals improperly recorded

l 18 u s 50 s . V o . I B ll , Cow Total II 102 178 1 1 1 287 6 86

914

1 r r 23 Pe centage of poor pedig ees in Vol . I ,

c c c c c c c c . I I , 29 I I I 5 8

r 4 5 . Ave age for all , per ct

1 r e re e s is me Re r e m r er me fe w s s e ere By poo p dig ant , co d d i p op ly . So cla d h are rre b ut s w s o t he re r e rs re s e ms for cor co ct . not ho n by co d ; oth p nt no clai re ct n e s s e r t han the m s s t he re r oth fact of ad i ion to co d . R O O 1 87 HE D B K .

m In the index to Volu e I , we find the names of r r 1 29 owne rs in Volume II , this numbe has inc eased

I I I 3 22 . to 206 ; in Volume , to The a ve rage number of animals recorded to each in name was in Volume I , Volume II , and

in Volume III . The distribution by States in Volume III is as follows :

Ne w Jers e y Conne cticu t Ne w Yo rk Flo rid a O hio Ill inois Pe nns yl vania Indiana R hode Is land Iowa Ve rm ont Ka n s as Maine Wis co n s in Ma ss achu se tts Ne w B ru ns w ick M ichigan Canada is is s i i M s pp .

iss uri . 322 ers M o Total own . Ne w Hamp shire

It seems the less necessary to enter upon a full explanation of the attempt to furnish a her d re co rd

fo r r r r the b eed , f om the ci cumstance that the work is w hollv r r r unsatisfactory to b eede s and purchase s , who

u are have examined it , and the vol mes only awaiting

r t the action of some responsible pe son , or associa ion ,

r r n r to sta t a egister upon sou der p inciples , when the

r n present wo k will be ig ored .

r After this a raignment of the present Herd Book ,

’ it seems right that we should point out a few of the

r r u r erro s , in o der to j stify ou selves in the position

we have taken . 1 88 O R O F ERR S HERD B O O K .

s r n — Mi p i ts . The wrong numbe r occurs to Sachem 4 7 4 . r . 7 5 9 Chief, in C ; Star of the No th , in B , 8 7 6 r 321 84 9 should be ; Afte in C . , should be 221 t r 1 08 1 6 3 8 6 28 Je h o in Diva should be and not ,

. 1 6 20 etc Andover , not Adams , in Moss Rose ; Maggie 1 6 1 in Lotty 1 4 9 5 should be Maggie 1 5 6 4 ;

1 04 3 in C . 1 1 7 5 1 04 5 Daisy should be , etc .

r are r rr r as The e f equent e o s in names , Allan for

r for r 1 333 n Allen , G aig G eig , in in ames of places ,

S t at hav e r r r i 5 73 as instead of St athaven , in Geo d e ,

Lan narks hire r and instead of Lanarkshi e , etc . O miss ion o Numbers — 250 4 7 3 5 1 5 f , as , , ; also , 4 9 03 505 5 21 5 6 5 7 4 4 7 6 7 1 33 2 4 88 8 5 . , , , , , , , , , etc etc .

r 84 7 Ca r eless n ess . 901 Sea Bi d 4, and Vashti , n r amo g the bulls , should be reco ded among the

3 14 80 are females . Robert Bruce and 8 the same

ar e r animal ; as also , in all p obability , John Gilpin 6 5 2 and 6 53 ; Robe rt Burns 8 1 0 and 8 11 ; Thomas Hamlin 888 and 889 ; Belle 25 6 and 8 9 9 ; Bon n ie Jean 289 and 9 6 9 ; Lady Ayr 523 and 1 3 94 ; Maggie

1 3 1 9 1 5 21 . . and , etc etc

r r n . 7 7 9 P ide of Geneva is ente ed amo g bulls , No ,

a . 1 7 3 9 . and lso among the cows , No Lady Bruce 1 39 7 has no pedigree given what

r r r r soeve . The same ema k applies to Lady P entice

1 24 . , and others

r u r s — L a ck of E dito ia l S p e vi ion . Lady of the

r 7 83 Lake , in P ince Arthur , was calved same year

as he r granddam .

r 8 7 6 7 Ma 7 1 86 6 Sta of the North 1 calved y , ;

1 090. dam , Duchess

“ 1 O O F ERR RS HERD B O O K .

r . . r u po ted by Capt Nye In still anothe place , nder

F airie 1 1 53 f r , we have an entirely di fe ent account . ’ " Under Kate 1 3 6 9 John 0 Gre at is said to be im

r U 1 4 1 po ted . nder Lady Geraldine 6 this name

r again appea s . Anothe r class of errors is when the same cow has two calves at pe riods much close r togethe r than F o r 3 6 usual . instance : Lady Mary 5 and Sir Colin

Jr . 6 8 r r l 8 6 t he we e both calved by Heathe Be l ,

r r r 1 8 6 0. are one in Ma ch , the othe in Ap il , They

r h - r reco ded as alf siste s .

r 35 25 6 89 9 4 5 r Co nelia , Belle , Belle , Logan , we e all bo rn from Heather Bell between April 8 and Feb 1 4 1 8 6 2 r uar . y , Jessie 6 th 4 9 7 and Dick 1 4 7 were also bor n of

ff r di e ent fathers , same mothers , and yet within five days of each other .

a 6 r ar r S egat 3 3 and Flo a 38 6 e ha dly better o ff .

2d 3d r r Cowslip , Lassie , and Cowslip we e all bo n

r t he but ff r f om same mother di erent fathe s , in the

r 1 8 6 4 . same yea , Highland Lassie 2d and Daddy Auld we re born

n m within a mo th of each other , but had the sa e

r r ff r fathe . Peve el and Daisie a o d another instance ,

r as well as Flo a Temple and Rosa , Highland Mary

u r w and Q een Ma y (possibly t ins) , Lady Gowan and

r n r . Kilbu , and othe s

r rr r In t uth , the e o s in this Herd Book are too nu

do - me ro us to mention . We not think a half dozen pages can be selected from Volume III which shall

r r rr . be enti ely f ee from e or Opening at random , we F R 1 SIGNIF ICANCE O PEDIG EE . 9 1 examine page 7 2 : but one cor rectly r ecorded ped

i e r 84 7 r . gr e . (Sea Bi d 3 is a heife ) The following

r n or 7 5 an r . page is no bette , is page imp ovement 7 6 r Page , again , contains six poo to one good pedi

A re r r r r . . g ee , etc etc the cows any bette eco ded ? 1 1 0 in this volume We examine page , and do not

1 1 1 r find a single per fect pedigree . Page is sca cely

r r r bette : but one pedig ee , outside of the impo ted

r . animals , that can be p onounced good A little sea rch shows page 1 3 6 without a single per fect ped i re e r g , and we find many othe s with but one each ; and not yet have we found one perfect page in this 1 volume .

Having n o w br iefly noticed the deficiencies of the

r r Ame ican and Canadian Ayrshire He d Book , a few reflections conce rning the significance of pedigree may be in place . A pedigree is more or less complete according as the animals are traced backwa rd through seve ral

r o r gene ations , with without omission of any of the

r . r r r are ancest y If we know the ea lie pa ents , and unable to trace the connective link that ties them in

r n r relationship to the animal unde co side ation , then the missing links are so much out of o ur knowledge of the animal ; we come just so far short of acquaintance with the antecedents of our animal . The impo rtance

r of knowledge of the antecedents of animals f om .

r r which we desi e a succession , depends on the ci cum

in r r are stance , g eat pa t , that all animals what they

1 e e s e s r ure s w e re e e t he u r s t he r e s e e in Sinc th t ict p nn d , a tho of p nt book hav au urat e d t he r e u e s re e e rs m R ” . t he r e r rs ire e s er g , at q t of b d No th A ican Ay h gi t , Wt h 1 8 re far e re s u e s s u urs e al ady advanc d on an appa ntly cc f l co . “ E O F O INFLUENC REM TE ANCESTRY .

r a are in fo m , in mind , in c pacity for useful serv ices

m an r r to , because pa ticular individuals rathe than others are r elated to them . The mating of m ale and

r ff r ff r im female not only ensu es o sp ing , but o sp ing

r r p essed with the individual stamp of the pa entage , more or less disguised . A change of mating is fol

a r r r lowed by changed cha acte of the f uit , and each parent cont ri butes to for m the general mould in

’ which the o flsp ring is cast . The influence of near ancestry is commonly more obvious than of ancestry lying at th ree or fou r o r a

r are r dozen r emoves . Peculia ities we apt to asc ibe to the moulding fo rce of near kindred ; but we should not fo rget that this mo ulding fo rce passes from gen

r r b r us c ation to gene ation , and that the animal efo e is

r the outcome of successive steps , of which neithe the

n or f sequence , the character , could have been di fer ent without occasioning an animal different in some

r pa ticula rs . Imp rovement is not r eadily fixed in a family by two o r three or a half- dozen successive judicious

r matings . No existing b eed of cattle , of marked

r value , is less than a hundred yea s old , though it is a little less time since the value of the stock became widely r ecog nized and the r eco r d of marked

r imp ovement begins . We know what value is attached to Short- hor n cattle whose lineage can be traced to famous animals living in the latter

r half of the last centu y . The best Devons descend from animals of local fame living in the early part of

- the present century . The fountain head of the breed

1 94 O O F E IMP RTANCE PEDIGR E .

r the p esent , to guide us to the future . To desire to

r r build upon the p esent alone , egardless of the past , is as wise as it would be fo r the a rchitect to build his stone house wit hout attending to the nature of the n h foundatio upon whic it is placed . We think the lack of knowledge of the an cestry

r r r of choice animals impo ted f om ab oad , occasions

r r r r r the f equent obse vation , that thei p ogeny is infe ior to themselves . The young , with which they often

r r r come laden , may be supe io to the mothe , and not

are r uncommonly of fine quality , but the p oduce of the Ame rican breeding is a disappointment . The valuable imported animal is thus Sho rn of a part ’ n of his value when put into stra ger s hands . It is ther efo re rarely the case that the much - p rais e d for e i n u g animal q ite fulfils expectations , when moved

r a nd r d from his native neighbo hood put to b ee ing .

r At home , acquaintance with its pedig ee , the animals

it r . r that enter into , with thei me its , defects , and

r r r r tendency to the c opping out of pa ticula t aits , is

r put to p actical use .

r u r To ealize , in its f lness , the idea of a pedig ee , would be to b ring into ar ray before us the living

s un - r r d r animals , and po t aits of the decease ancest y .

To realize the idea of a Herd Book in its fulness , would requi re that the re be introduced in t he volume the s un- po rtrait of every animal named ; and the n aming of all animals without any e mis s ion fo r many

l rr generations . It is wel to ca y this ideal in our

r w f im ract ica minds , and , ejecting hat is mani estly p

r . ble , ealize all we can P Z A S S IM ORTED PRI E YR HIRE .

R IZ E- TA K ING I N S C O TLA ND A GU A R A NTE E o r T H E NTI IT r P AU C Y o BR EE D .

' A bbot t 8 A s s e li on , El i , Viola , - rl s Ye w r . Da ing, Lilia , llo hai e d Laddi e ’ A lla n s r r B o d s ton e ue r Ba ba a Allan , y , Conq , e e r e B ll of St av n . u s Kilbu rn ie Lady Do gla , Lady . e 2d r es s e Anni , Lily , P inc Alic , m is e r r e s s R Bloo ing Da y , M do a , P inc oyal , r r r 2d Cla inda , May Mo n , Pa k , e r Ma e e R s s e D by , y B ll , o i , e e r e e s s e e H ath B ll , Mi M ikl , e er m rs H ath Bloo , Ma , e Lady Avondal . Gibs on ’s Edith . n d H u g erf or , Br odi ‘ ’ ( C o . 8 rs re s s A r R e d R s e j Ay hi La , Lady y , o . ’ Lo a g n s G re ig . ’ Mo r a n s e r e e e r e g Adino , G o gi , Mod l of P f ct on , e H abb ie m s S ea r Anni , Si p on , Bi d .

s F r e . Dai y , avo it e u r R e r e B a ty , Lo d aglan , G o di . e e e Highland Maid , Sally , Villag B ll . ' r e e rm ur ue e n 2d B nda , J an A o , Q , u e s s 2d K R s D ch , ing Coil , o a ,

r rme r Me rr t on 36 Y u Me rr t on 2d . Ha old (fo ly y , o ng y r H o rnb oo D . k) S turt eva n t ’s m e E o s Do in , , Mona , rus e rr O s D illa , Gl nga y, p , s e e Edna , Main , S l na , T h m s n 's e u e s s B s s e 2d o p o Anni , D ch , a i , r w r e i e B s s e 3d C o n P inc , H ghland Chi f, a i , m Dia ond . ’ Whit ne s B arro cha n F r y Maid , lo a , e s s e e e B i B ll , Jock , s s Bonni e La ie .

: ’ Wa tcot t 7 Ca m bell 8 e R R W e 3 p Lady Clyd , ob oy, hit Lily , s L a dy Gla gow .

1 s d am r m r e - re s r Thi s li s t incl ude s animal importe d in f o p iz taking pa nt . P ob ably a large p ropo rtion of impo rte d Ay rs hi res have take n p riz e s at s ome of t he m r s rs n u e ou Scotch fai . - S WOOD CUTS OF IMPORTED ANIMAL .

ALTHO UGH the ordina ry wood -cut of this animal

r usually conceals defective parts , and b ings into undue pr ominence t he s e forms which ar e deemed

d u r esirable , yet a st dy of these pictu es brings to the mind an accurate idea of the shapes considered r the r Ayrshi e , by artist at least , and a se ies of the ’ same artist s pictures are accu rate enough to be com

ra r pa ble with each other . The dist ibution of color is t r m . r accu a e , and this is so ething These figu es , then ,

in if wooden in their look , and showing the animal r cir the best position , and under the most favo able cums t ance s e r r are , and if even exagg ated in pa ts , of assistance to the breeder who b rings to his work the

r fl p eparation of study and re ection .

l o f r The fo lowing table cuts of impo ted animals ,

r r . although far f om complete , yet may be of se vice

lb r of 1 1 21 . A e t . . s s . 86 . Ag Ma , p 8 1 4 . 4 . A r r s . A S oc. 8 9 Y . y . T an . N . g , p D i A 1 r . 3 . r s . . a Y . 86 5 B ald . r s . . . . 7 y T an N g Soc , Pa t I , p T an Vt ’ - r m an s s s i i 1 86 9 70. y A oc at on , ’ m s ss i . ra V t . ir B a rro ha n Mai H . . . 89 s . c d. A . B p T n Da y an A oc

- a i 1870 1 . t on ,

B n n ie Lass ie . . H 100. o A . B . p . 1 ham u . . S e 2 1 2 C i n . e . 87 . p o Co nt G nt , pt ,

okse u . O ct 3 18 C . e . . 73. o y Co nt G nt , , 8 D a is . u . e . . 14 1 72. y Co nt G nt , Nov ,

Dan d . r s . . . S oc. 1 849 86 y T an N . Y Ag , p . .

PEDIGREES OF IMPORTED ANIMALS .

T Y E (B E LI O P .

PR I D E O F T H E H I LLS .

Ma 1 . l 7 8 7 1 . Ca ved y , Owned by John S Holden , l Be leville , Ont . Vhit Imported in dam Barro chan Maid by N . S . V

1 7 0. r . 8 ney , Mont eal , P . Q, in September ,

Barrochan r . a s t on e Maid was b ed by J Holme , J p ,

Neilston , Scotland .

r She gained the Silve Challenge Cup , valued at £ 25 I R I d , at ST L NG , open to all Scotlan , as the best

r r a nd Ayrshi e , and the fi st prize at KILBRIDE , Silver f Medal o r the best cow O f all the p rize cows .

H E LI O T Y PE . PH OT GR A PH F PH O T R A PH ( O O A O G . ) D KI LBI I E L A Y R N .

w r . r . O ned by Stu tevant Bros , S . F amingham , Mass r r O rr r r B ed by Robe t , Kilbi nie , Scotland impo ted B r 1 7 1 r Y . Ma 8 by James odie , Ru al Hill , N . , in y , .

GEO R GI E .

r 1 8 Calved sp ing of 6 6 .

r F ramin h r . . am S . Owned by Stu tevant B os , g , Mass

Bo ba ll Bred by James Wilson , g , Houston , Ren f i re w s h re . , Scotland 200 I O F PED GREES ILLUSTRATED ANIMALS .

r . . r . Y Impo ted by J N Mo gan , Ogdensburg , N . ,

r 1 8 7 1 . in Ap il ,

r w - - O ld r H O U S Geo gie , hen a two year , was fi st at

TO N for co w r ; likewise gained medal best in the ya d ,

‘

Barro chan Maid . W r r beating hen fou , gained fi st

r O O fo r p ize at H UST N , likewise medal best cow in

r R R O Y H O the ya d , and at RENF EWSHI E C UNT S W , She

r n Barro chan . was again fi st , agai beating Maid

MO DE L O F PER F E CTI O N.

Calved in sp ring of 1 86 5 .

r r . B ed by Robe t Wilson , Kilbarchan , Scotland r Y r . . Impo ted by J H . Morgan , Ogdensbu g , N

1 8 70. in July ,

r . t ra Owned by Sturtevant B os , Sou h F mingham ,

Mass .

1 86 9 r r In afte calving , She carried two fi st prizes

O n 20 r m at GLASG W , amounti g to £ , and a silve edal

r r likewise car ied EAST KILBRIDE , first p ize , and when n r r early th ee months calved , was thi d at HIGHLAND

r h MA Y SO CIETY . Befo e calving s e was second at

- first R I O . HILL , at BAR HEAD , and first at HAM LT N The

r r s e c previous yea , when th ee years old , She stood 0 n d at GLASGO Wfo r cows of any age at EAST KI L

. r - r - O ld m BRIDE she stood fi st as a three yea s in ilk , etc . etc .

A P PE ND I X .

M I L K

TI O N A ND PE G LI T I TS F O R MA U A R I I E S ,

WI T H E S PE CI A L R E F ER ENC E TO

A S J S A U W THE YR HIRE , ER EY, ND D TCH CO .

E S S U E . LEWI T RT VANT, M . D.

204 I NH ER I TA NO E .

Those features O f animal form that are readily

a ar e u r cogniz ble , sually mo e changed through the ’ r breede s art , than other features which are not s o

. n r readily noted Co sequently , the g azing b reeds

" have been brought to a greate r uniformity and per fe ct ion t he , than have dairy breeds , as the changes to be desi red have been more clearly indicated in

in the beginning , and recognized the achievement . Changes in the dai ry b reeds are to be unde rstand in l r b r r r g y b ought about y breede s and fa me s , who

r r law have a p actical belief in the unive sality of , that inhe ritance of form is not more important in modifying the shape of body than it is in determining

r u r the p od ct f om the animal . ’ Whethe r a cow s milk I S better fitted for the mak

O f o r f or r is ing butter or cheese , any other pu pose , la rgely determined by inhe ritance ; as is also the

she i r amount will g ve , the manne in which she will

t he Wl th r give it , economy which she will p oduce it ff from her food , and the e ect of the production upon the health of the animal .

Milk is the product of the mammary gland , and is a fluid intended for the nou rishment of the infant animal . It contains , therefore , all the elements needed for development and growth , and , chemi

a r . c lly , is thus a pe fect food

- d a ur The milk glan s , whose mamm e or teats f nish

n Ma mma lia O f n the ame to the class aturalists , are u four in number , in the cow , and , nited by envelop

in the u . s g tissues , form vessel called the dder Thi u O f organ occ pies the posterior portion the abdomen , S UDDER GLAND . 205

bounded laterally by the thighs , and varies somewhat

r d u dif in shape , according to the b ee or individ al

ference . In the Ayrshire cow the glands of the udder are

‘ r flattened , and held close to the body by a fib ous , and

r c lin dri in pa t elastic tissue . The teats are small , y

s e t ar e cal , and wide apart . The teats prolongation O f u r r the gland str cture , in o der to fo m an outlet for

r . A S ffi the sec etion the gland is flattened , the a nity

r t he seemingly required by structu e is , that teat

r c lindri should be ather short and flattened , that is , y

r - r cal rathe than cone shaped . In the Jersey b eed the glands of the udder ar e pointed and the teats

- are cone shaped . They partake in form of the elon

at ion are h g of the gland . The glands not eld as

r r close to the body as in the Ay shi e , but are pendent .

l ar e r The g ands seldom of equal size , the anterio ones O ften displaying a tendency towards extreme dimin u tion , and the teats hang closely together . The Ameri can Holstein cattle — those large black and white cat

r — r tle f om Holland have an elongated udde . Ther e

s r r eems a he edita y want of tone in the tissues , as it u is sually quite pendent . The glands are elongated ,

r and in tu n the teats are elongated cones . The outer covering of the udder is composed O f

r r skin similar to that cove ing the body , but mo e thin

or and pliable , and is covered more less with a fine

r s r r hair of conside able length . Its interior t uctu e

r r comp ises areolar tissue , and white fib ous and yel lo w r fib ous tissue , which not only form septa between l e the g ands , and connect the lobes , but also nvelop 206 UDDER GLANDS .

t the glands , holding them in posi ion , and , by their

r r r elasticity and fi mness , acting an impo tant pa t in an

r o gan subject to such violent changes of size . Fatty

r r d tissue occu s near the su face of the glan s , and

w r r bet een thei interstices , to a g eater or less extent and in the virgin heifer largely determines the form and Size of the bag .

u r r The teats , sually p ojecting Slightly forwa d in

i r r k r the he fe , are likewise cove ed with a S in simila to

O f r r that the udder , but uncove ed with hai , pliant ,

r . r r flexible , and c eased Thei number co responds to

ar e n r that of the glands , and they interesti g as fo m ing the outlet for the secretion , as well as their

n O f mechanical adaptation to the eeds the calf. Their structure is an areolar and fibrous tissue beneath the

an d skin , which , by its elasticity , closes the outlet f prevents the escape O the milk . Sebaceous glands

r r n r r a e p ese t , pa ticula ly at the base , and their

r e secretion rende s the surfac soft , and less subject

r to inju y . d The gland portion consists of ucts , reservoirs ,

r r r glandules , and connective matte . The rese voi s are situated mostly at the pe riphe ry and apex O f the

r r d gland , and more pa ticula ly a jacent to the Sides

r cover ed by the skin of the animal . It is the eser v o irs which cause the lobulated feel of the surface

r r O f the udder , in la ge pa t , and they serve to enclose

r - r the sec eting su face , which principally occupies the

o r rra centre . The glandules vesicles , in their a nge

r r ment , fo m groups , and each g oup has its duct ,

r which connects with the ducts f om other groups ,

208 O O O F O F RMATI N MILK GL BULE .

‘ r w O f these cells g o , and by a species budding or pro

life ratio n , accompanied , it may be , by a species O f r O l fatty degene ation in their contents , the d cell is O ff r cast to appea as the milk globule , while the n e w

cell takes its place . The milk globule is consequently formed from the f animal ; nay more , was , up to the moment O sepa

a r O f t he ration , po tion animal , subject to whatever changes may h ave been impressed upon it by its

r r position , and fo med th ough , and subject to , what soever changes may have affected it through its rela

inheri tion with the animal , as those arising from f tance and environment . There is this di ference ,

w r ho eve , between these cells and the milk globule

O f In the one case , a portion the animal , they are subject to changes imp ressed by the animal ; in the r m other case , f ee fro the animal , simply stored in

r the udde , they can receive none of these changes ; they are as independent of their parent cells as

r - when they a e placed in the milk pail .

r r r Acco ding to St ike , fat globules may be detected in the a cin i of w omen who have died fr om puerperal

O r a cini r fever . From careful bse vations on the f om ’ the gland of the cow s udder , we have been unable

to detect separate fat globules in any one instance .

We can say , however , with considerable confidence ,

r a cin i that the cells f om the , when detached , can in nowise be distinguished from the globule of milk

from the s ame udder . “Te will now allude to the uniformity of the plan

r ff re O bserved in natu e , the production of di erent

El 20 ST RUCTUR A L AF F IN ITIES . 9

ult s r r i rt r r n s , athe by mod fying pa s al eady fo med tha

by creating ane w . The m uco us memb ranes may be considered as in

O f te rnal p rolongat ions of the Skin . The cells the

are r cuticle of the skin colo less and flattened , often

r r w inkled and folded , and cor espond to the pave ment o r tessellated epithelium O f t he mucous mem

brane . Subjacent to the epithelium or epidermis ,

r r r r there occu s a st uctu eless basement memb ane , which can rarely be demonstrated on acco unt of its

r extreme tenuity . The thi d layer of the mucous

r rr culis vera memb ane , co esponding to the of the

l r u skin , is a so composed of a eolar and elastic tiss es ,

h r r and in bot is highly vascula , and fu nished with

i lae i r r p ap l or v lli . These th ee st uctures in both are

r b r u suppo ted y a laye of lax tiss e , in which the

a reolce r f equently contain fat .

are t Glands themselves of an epi helial nature , and

are r but adjuncts O f the Skin . As Vi chow explains

' b e in s t o it , an epithelial cell g divide , and goes on

b r dividing again and again , until y deg ees a little

r r r r p ocess composed of cells g ows inwa d , and sp ead ing out late rally gives r i s e to the development of u a gland , which thus straightway constit tes a body

l r r continuous with aye s of cells originally exte nal .

Thus arise the glands of the surface of the body , the

r r sudo ife ous and sebaceous glands of the Skin , and

r the mamma y gland .

u r milk ~ lan ds If, then , we co ld un avel the g , so as to

r n r r rf a p esent the i te io su ce flat , but little change ex cept that o f adaptation would be requi red to identify 10* 210 MILK .

r their St ucture with that of the skin . This is an im

r O po tant bservation , as indicating the simplicity O f method by which the purposes of nature are aecom

lishe d r p ; and as a corolla y to this simplicity , the

ff h o r r e ect of any agency , w ether external othe wise , be ff on an animal , cannot limited in its e ect to one

r r o r pa t only , but its influences must be mo e less

r gene ral in their natu e . We are now prepared to examine mo re particularly

n t i to the struc ure and reactions of milk , as we have

n r O f r see that , th ough its method fo mation , these must be influenced la rgely by the str ucture of the

r animal f om which it is O btained . Milk is one of the animal fl uids which con tains a

r mo phological element , which in the form of myriads of minute globules of mixed fats , enclosed each in an

n . l envelopi g substance , floats at wil in a fluid com i

of O f milk . posed sugar , caseine , etc , in solution .

In this paper we shall consider only this globule ,

r r an d c from which the milk de ives its colo apacity , and w hich has su fficiency of form and character to be

r t r r influenced by va ia ion in b eed and envi onment , and to infl uence itself in tur n the character of t he s e

r u r . important dai y products , b tte and cheese

These globules are of varying size , some so small as to appear as granules unde r a magnifying power

O f 800 r e diameters , othe s occasionally attaining a Siz

- 1 1 500 O f . of an inch The small globules , for an r d increased power has inva iably efined them as such ,

f r r m 1 - 27000 I shall o convenience te granules . As h inc is , with my micrometer , a convenient division ,

212 O A S F Y MILK GL BULE AF ECTED BY GRAVIT .

EXPERIMENT I .

Three drops of milk were taken from a vessel con tai ning milk which had been u n disturbed fo r fo urteen hours 2

m . A 1 s t r . a e r re e r e siz e l u e d op Top l y c a v ag of g ob l , 2d e r e r re m e r e s i e of u e Low lay c a Av ag z glob l ,

3d S ix i e s e s r e . e r e s i e of u e nch b low u fac Av ag z glob l ,

Should the globules which occu r at these clifle re nt d f depths be churned , it would be foun that the di fer ent laye rs would require a greater or less exposure

r n to the chu ning actio to produce butter , and the butte r would vary somewhat in quality in each churn e ing . This may be readily verifi d by skimming a

l r vessel of mi k at intervals , and churning the c eam

of each skimming by itself. The p rocess O f chu rning consists in breaking the ‘ cov e ring of the milk globule and collecting the re

leased fat into lumps . This breakage seems usually

' to occur through friction ; and the ease with which it occur s is determined in part by the toughness f r O the investment , and in pa t by the size of the

globules .

r r In gene al , the time required for chu ning milk or

r cream f om the same breed , into butter , has a close f relation to the size O the globule .

EXPERIMENT II .

r r l m Th ee Jersey cows , on simila feed , yie ding sa e l the i amount of mi k . The milk of same milk ng , set

T he S ign s ignifie s t he of an inch T O illus tr a e : th e s e figures are to be - e 1 -6 120t n a n n 1 6cl ot h e t c . r ad of i ch , of an inch , GLO BULE VERSUS CHURNING . 213

r r r on the same shelf, and the c eam chu ned as nea ly b rr as possi le at the same Sime , by sti ing in a pitcher with a Spoon z .

e r m e ur me O W . e s e u e . i Na of C Av ag iz of glob l T of ch ning . ” m n 444 0 1 3 m in u e s D e s de o a t . ” G a ze lle 526 0 30 ” Be at rice 5520 34

EXPERIMENT III .

r w as The milk , except when othe wise stated , in

r r m co w this expe iment fresh f o the , and cooled to ° 6 0 mm r r n by i e sing the Flo e ce flask , used as a

r r : chu n , in cold wate

e r e s e u e . me ur e u e r rs s w e . Av ag iz of glob l Ti ch n d . B tt fi t ho d ” 56 80 (c re a m) 3 m in u te s ] , 594C 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 8

” - e 825 2 (chur n e d with e gg b ate r) . 50 ’ 8320 . 6 0

H av mg established the fact that the size O f the globules dete rmine some O f the r eactions in the

r r chu n , we will consider the effect of chu ning milk

O f l f r V containing globules wide y di fe ent sizes . " hen eve r such trials have been made and the r esults care

r r fully noted , I have found that the la ge globules become divested of their cove ring fi rst ; and O ften

m ov e rchur n e d r ti es , I suspect , being , hinde the same pr ocess going o n with the same facility fo r the r up

o v e rchurn in tu ring of the smaller globules . The g u t r r r r r of b t e dest oys the g ain , or the natu al fo m in which the b utter is contained in its investing cove r r O r ing , and p essing out the leine , as I conjectu e , ur O il f nishes to the fluid this in emulsion , which 214 O GL BULE VERSUS CHURNING . decreases the friction to which the globules ar e sub

e ct e d O f r j in the process sepa ating butter . The but t e r r u u r t m p od ct is th s , theo etically at leas , di inished ,

ur and its ch ning retarded .

EXPERIMENT IV .

Ca refully measured 1 6 fl uid ounces of milk fresh from the co w an d cooled to After twenty min ’ r n r utes chu ni g , the butter was collected by st aining

ui r 5 7 r the fl d th ough fine linen . The amount , g ains , or a p r oportio n of one pound of butter -to about 6 0 r O f qua ts milk . The next day churned the butter

’

. r an u a nd r t 21 1 milk Afte ho r a qua ter s agi ation ,

r grains of butter we e collected .

i r w v O f an d This m lk th ew up t el e per cent cream ,

r r was the efo e of good average quality , as was also indicated by the b utter p roportion of one pound O f

r r r m butte to about thi teen qua ts of ilk . We must seek an explanation O f this experiment

r i in the physical eact on of the globules . Ave rage of ten measu rements of the globules oc cu rr ing in a line 1 - 1 00 inch in length :

er re m w e r e r C re m . Top lay of C a . Lo lay of a 6 345 ” 8180” 6 300” 6 390” ” 6 255 ” 8505 6 480” 8100” 6 010” 7 155 ”

The g ranules in the lower layer were very numer

r . ous , but not considered in fo ming our averages The impression gained on observing this milk microscopically was a great variation in Sizes of

21 6 O B A s GL ULE AFFECTED BY CALVING .

” a s r m i . . 1 e r e s i e f O e . D y f o calv ng & Av ag z globul . 4400

EXPERIMENT VI .

r O f r r Th ee cows the same he d , and unde the same r t eatment . The trial was made with milk O f the

n same milki g , treated alike

” 1 r m i 1 . . s 5 . er e s i e es 4440 No Day f o calv ng , Av ag z of globul , ( C N N ( C N 1] 2. 27 . 526 0 ” 3 . 40. 5520

3 r No . had a g eat uniformity of globule , and very fe r l . 1 w . r NO g anules Except for the g anu es , had

no t r been as uniform . That the feed did p obably afle ct r cas e the expe iment unfavorably in this , I give below not only the food but the propo rtion of butter

to milk . u er B tt to Milk .

1 . l 1 s ure a n d O il m e l u 2 or 3 t s . s r s 1 bs . No . . Pa t 5qt . a , abo t q ho t , h

2 s u r n d m s r s 1 . c at s 1 e a 3 t s . O il e 3 t . s . Pa t q al , q ho t , qt ,

m 2 s . r s 1 3 s u re . O il e a to 3 t s . Pa t and l qt l , about q ho t ,

EXPE R I MENT VII .

O f ff r w r . Milk di e ent co s , but of the same b eed

r f Measu ements taken at di ferent times , and under

r n O f . are va ying conditio s food , etc The sequences not the refo re as r egular as in the Expe riments V and VI .

s r m i 1 Day f o calv ng, } N ( 6 G O F 21 GLO BULE VERSUS RAIN BUTTER . 7

By including some measurements w hich were taken

r t he r r f om lowe layer of cream , and not inco porated

t he w e . in above table , have additional illustration

” s r m i 1 4580 Day f o calv ng, 5 33 6 200” 6 750” 6 720” 76 6 0”

i an d ra O f is r The s ze appea nce these globules va ied , as an d t I believe , by the feed of the cow , cer ainly ,

. h to a considerable extent , by her condition T at their size has a conn ection with the grain O f the but ter , it is in the power of any one to convince himself

r r r- lobule d by di ect experiment . The l a ge g breeds furnish butter of a stronger grain than do the smaller

lobule d fi r g breeds , and the rst rising f om the milk pan yields also a stronger-grained butter than does the succeeding risings . When a cow gets out O f condition She oftentimes

her r r falls away in milk ve y rapidly , and a mic oscopic examination of her milk may Show the pr esence O f

r r r colost um co puscles . In order to unde stand the fi f signi cation of this act , it is necessary to know What i colostrum s . Writers upon milk have made statements O f wide 3 r discrepancy . Dr . Bird states that the colost um of the cow is yellow , mucilaginous , and occasionally mixed with blood ; it contains but mere traces of

o r r butter other fat , and appea s to contain albumen as one of its ingredients . This secretion does not

3 C er n . the re s . 124 . oop , A at of B a t, p 1 2 8 CO LO STRUM .

m fi r ut re e s . r tu n sour like ilk , but readily p Acco ding 4 S t i t rian Luis cius Bo udt to p , , and , however , the

r r e r O f r colost um f om the cow yields p cent c eam , 5 3 . n of butter , and of cheese Thomso states that colostrum when churned gives a ve ry yellow but t e r r , which , when heated , emits a smell Simila to the 6 r white of an egg . Heine and Chevalie give

u O f . per cent of casein , of b tter , and mucus 7 r m r r Acco ding to Lehman , the colostru is iche in fat

r than the cor esponding milk . In the analysis by 8 O f Boussingault , mention is made per cent of

— a r sugar of milk , substance enti ely unmentioned C r by Heine and hevalier , and the other autho ities

we have quoted above . 9 r r According to Beale , colost um contains many la ge

l c r ce ls , onsisting of an investing memb ane filled with O il globules resembling those which ar e floating free 1 rr u 0 in the su ounding fl id . Donne states the colos

r r m ade u O f a r t um co puscle to be p sm ll g anules ,

united togethe r or enclosed in a transparent envelop .

r r He says they disappea in ether , and that he t aced these globules in milk secreted twenty days after par 1° i i n . Gut e rbo k r t ur t o . M c has also obse ved these

compound globules , and says he could detect the transpar ent memb rane after the ethe r had dissolved 1 0 r the enclosed g anules . M . Mandl has not been

able to detect these compound globules , and believes

- them to be made up O f agglomerated milk globules .

4 7 t . s in 360. s em 6 4 . Cyc . Ana and Phy . , Phy . Ch . ii , 5 8 301 . . em . . 43 5 . ur R . A . . . An Ch p Jo n . S of Eng xxiv, 0 ’ 9 m 3 o Me e . 26 7 . s s e . . 5 5 . T he r s e in John ton Ch p Mic cop dicin , p 1 ° s iii 36 1 . Cyc . Anat . and Phy . ,

220 SPECIFIC GRAVITY .

glands is in a state of wondrous activity . We have such an exce ss of action that cells are cast O ff from off the vesicles prematurely , and tear the adjoining cetls while contact still exist . The colostrum cor p us cle is theor etically but a portion of the linin g of

- the milk vesicle , detached before the cells have O f - arrived at the stage the milk globule . It is but a a Of - st ge of development milk globules . It may be caused by excess or defect in nutrition , through any cause which may prod uce an impe rfect develop

O f acin i . H n ment the cells of the ence , whe Sick cow r ness overtakes a , even at a long pe iod from calving , colostrum corpuscles may appear in her milk . microscc ic O By careful p bservation , I have been able to detect no difference between the globule s present in the colostrum and the milk-globule p res ent in the milk . The action of ether , in my hands ,

‘ does not cause the globules to disappear , although it ma n y have some action on the gra ules . I sometimes w n have noticed a change produced , ithout my bei g able to define exactly what the change was . The Specific gravity O f cream must be subject to

r l n conside ab e variation , accordi g as the g lobules vary in size and the thickness of the investing coating . As write rs have experimented with milk from differ w u ff t r ent breeds of co s , and nder di eren ci cum

it are stances , is no wonder that their results dis u w e n ot cordant , but it is nfortunate that do have sufficie nt particulars to enable us to place the reason in the right place . F SPECIFIC GRAVITY O CREAM . 221

’ The specific gravity of cow s milk is said to be

m r lighter than ilk but denser than wate , by Dr . 1 5 Voelcker , who gives the following as the result of 16 his . trial , and Willard accepts these results

Fr om milk afte r s tanding 15 hours 4 8

17 Le the b s e y , in his Lectures on Food , states the p 1 8 ific r 1013 l r c g avity at , whi e Be zelius places the specific gravity of cream at the figu res which 19 D r 20 are r . . . . r accepted by Golding Bi d L B A nold ,

r Y . r of Rocheste , N . , states that c eam has the specific 9 gravity of 85 . In my own experiments I have usually found that

r r r r - a d op of c eam , ca efully d opped on rain water ,

r would float . It even floats when d opped into the

r r water f om a height , so that the fo ce of the impact ca rries the d rop below the surface or spreads it O n

r the su face . In one instance only have I known the c ream to sink when carefully placed on the su rface of

- rain water .

EXPERIMENT VIII .

In one carefully- conducted experiment made with

r r r r - the c eam f om the surface of a la ge c eam jar , I found the specific gravity to be 983 at 6 2° by

weighing .

1 5 ur . R . . . 1 86 3 . 29 8 317 Jo n A S of Eng , pp , . 1 6 r u s r 1 68 Dai y H band y , p . . 1 7 l 34 I b d . p . . ’ ’ 1 8 m rs s s F r e . . 24 0 814 John on a Enc pp , . 1 9 ’ e r s t he re s 1 19 . Coop Anat . of B a t, p ’ 20 m r m s s r s 1 8 0 16 A A s . . 7 . 0 . Dai y an T an , p . F SPECIFIC GRAVITY O CREAM .

EXPERIMENT IX .

A micros ccpic investigation would seem to settle

r r the question that some c eam may be lighte , other

r I cream heavie than water . added some milk to w ater in a tall glass tube . The milk all fell r apidly to the bottom , in a smoky cloud , leaving the upper u third of the tube absol tely clear . In half an hour

at ff w r the density the bottom had di used itself up a ds ,

r r r in a egula g adation of opacity , even to the top .

r f O f Upon examining a d op from the sur ace the water ,

O f under the microscope , globules Showed quite eve n ” ” r n r r 6 7 50 4 500 Sizes , a ging gene ally f om to in diam

O f r eter . A like examination the bottom laye sca rcely ” r 9000 r Showed a globule la ger than in diamete , yet two globules wer e see n as large as 6 7 50

Having now considered the fo rmation of milk in respect to one of its constituents , and treated the

r r are n e w r r subject in a gene al manne , we p epa ed to examine int o the peculiarit ies which come of breed

r and are consequent the eto .

r ni m r r My oppo tu ties have been li ited to th ee b eeds ,

— the r r r u t he s e Ay shi e , the Je sey , and the D tch ,

r r la ge black and white cattle f om Holland , the Amer “ ” h u f are ican Holsteins . Alt o gh such di ferences as

r b O f r n to be discussed are p oba ly unive sal applicatio , yet here my conclusions will be confined to the result

O f o w n r my examinations , which have been fai ly complete wit h r eference to the Ayrshire and Je rs ey

but i t he u . milks , more l mited with D tch

224 AYRSHIRE MILK .

milk takes a somewhat longer time to churn . The . effect of the acids developed in the milk by keeping also appe ars to affect the chur ning qualities of the

r r milk to a less deg ee . The efore , although the

r Jersey milk may be skimmed , ce tainly not later than when the milk commences to thicken or lob ” be r m r r at the botto of the pan , the Ay shi e milk

r Should pass conside ably beyond this point , and

r develop somewhat more acidity , before the c eam is removed .

EXPERIMENT X .

e r e s i e u e s . u er me Av ag z ofglob l B tt ca . ” Ayrs hire 46 6 6 ” Jersey 56 80 ” A y rs hire 6 000 ” Jerse y 594 0

- r In the new milk chu ning , when the globules of

r r the two b eeds were about of a size , the Je sey milk

r chu ned much the quicker , probably on account of the thinness of the enveloping membrane of the globules . In the Jersey cream we also have a sim ilar r r esult , although the globule is smalle than in ,

‘

r r w hich it . the Ay shi e cream , with is compared The butter from the Ayrshire cow is of good tex l w as ture ; is yel ow , often a deep yello , but , far as

r I have obse ved , not possessing the peculiar orange tinge of the Je r sey . The typical cheese family of Ayrshires fu rnishes a milk of much smaller glob ules and more numerous granules than the butte r type of Ayrshire milk . The

r r milk th ows up a small percentage of c eam , and is 2 MILK F O R CHEESE . 2 5

Specially fitted for the manufacture of cheese , as the theo retical essential for the best result in cheese

making is , that the butter should be retained in , and n evenly distributed through the cheese . Whe cream

r rises , in the ordina y process of manufacture , it does

not again readily mix with the milk , but much of it

O ff I . passes n the whey When , therefore , the milk is is rich to analysis , but the cream percentage small , on account of the butter-globules being too minute

r r to rise Ve y apidly , or at all , through the fluid , then we have milk conditioned for the most favorable

results . I do not question but that , by the means of

r the mic oscope , milk could be selected which would

r endu e reasonable skimming , or that amount of skim ming which could take place in ordinary cheese

r making , and yet make a riche cheese than another

selected milk , which might contain fully as much fat ,

and be used uns kimmed . I n order that this statement may be rendered r s e e t he clea er , let us upon what conditions , in part , r cha acter of cheese depends . It must be borne in

rr mind that , if these observations of mine are co ect ,

r r as they su ely are , the dai yman deals not alone with m h composition of ilk , but also wit structure , in the

r r p ocesses of either butte or cheese making . During the ripening of cheese a portion of the ‘ curd s uffe rs caseine or decomposition , and is par t iall y changed into ammonia ; the latter , however ,

r does not escape , but combines with fatty acids p o duce d r r m in cou se of time f o the butter . The p e cul w iar mello appearance of good cheese , though due to 1 1 226 I F O M LK R CHEESE .

some extent to the butter which it contains , depends in a higher degree upon a gradual transformation

r r in n which the caseine or cu d unde goes ripeni g . t Such being the process , it is quite evident tha an

r b f r r even dist i ution of the atty matte through the cu d , d r ar is esi able , in order that each p ticle of ammonia ,

s e t r as f ee , may at the moment be in contact with t he fatty acid which is supplied from the fat globule . Consequently that milk which contains the cream in

a a st te of equilibrium throughout the fluid , and yet

r which is rich by analysis , fulfils best the desi ed conditions . That t he facts of dairying are in accordance with these Views , witness a few statements . Dr . Voelcker w rites that one of the chief tests of the Skill of the

r - is r r dai y maid , the p oduction of a ich tasting and

fi n e - flavore d r looking , , mellow cheese f om milk not particula rly rich in cream . That this can be done is abundantly proved by the practi ce of good makers . In the accounts of cheese -making that come to us ’ th rough the Transactions of the Cheese -Make rs A S sociations , we find both concordant and conflicting t testimony , which can only be rendered concordan

t r r by the supposition tha the parties epo ting , of equal

ff r r . repute , used milk of di erent cha acte s Thus some make rs advocate taking the cream of one milking for t he t r- r purpose of but e making , and deny any inju ious

r r r influence the ef om on the cheese , while othe s dep

r recate this cou rse . Many othe s think the cream

l a may be profitab y removed in the f ll , but not at w other times . When we consider that the co s which

228 J ERSEY MILK .

— cow , but occupies a medium position , the practical differences between these three types of milk being r the g eater uniformity of constitution of the milk , r afte standing , in one case than the other ; the differ ence in the rapidity and completeness of separatio n

- l r r of the butter g obule , or c eam ; the greate or less

r occurrence of the g anules , or extremely small glob ules . The milk-globule of the Jersey breed is larger than is the corresponding glob ule of the other breeds here considered , and there are fewer granules .

The envelope to this globule seems weaker than the corresponding envelope in the other breeds , and

Ex r more readily ruptured in the churn . (See p e i u ment X . ) It is also more readily acted pon by the in t h chemical changes induced e milk by time . When the old cream of these breeds is examined micro

o icall r is s c p y , it is found that the Je sey globule more readily broke n or distorted by pressure than the others . Practically , therefore , this milk should be skimmed at an earlier period of the souring

C . hange than Should the other milks I feel assured , 229 JERSEY MILK F O R BUTTE R .

m from impressions gained fro my own experiments , that the Jersey milk should be skimmed certainly not later than when the milk commences to thicken or “ ” t he lobber at bottom of the pan , while the other milks may p ass considerably beyond this point with

advantage .

From the large size of the Jersey globule , and the

r a r r compa atively sm ll number of g anules , the Je sey

r co m c eam rises with considerable rapidity , and so

- ple t ely as to leave a ve ry blue skim milk . I have

in known the whole of the cream , one sample of

r u Jersey milk , to rise to the su face in fo r hours , but such rapidity is exceptional . A S the variations bet w een the time occupied in

rn r - chu ing , are determined la gely by the milk globule , we find that the cream with the largest globule takes

- l r a lobule d r . ess time to chu n , than does a sm ll g c eam The size of the globule also de t e rmine s the grain of

r r r the butter , while the b eed dete mines to a la ge

in extent the composition . We hence find the Jersey

r r r milk an a ptitude to churn ve y quickly , unde favo

and u r r able conditions , the b tte p oduced to be of a

- r h waxy and strong g ained appea rance . T e butter

r w r r is usually , pe haps al ays , colo ed by an o ange

m r pig ent , which seems characte istic to the breed .

w n r O i g to this o ange tinge of the pats , and the r t r u cha ac e of the s bstance investing the globule , the

r r n r w Je sey c eam ofte times appea s yello , especially r ‘ e afte standing . This color to the c ream is not p culiar us uallv to the Jersey breed , but seems more r in r p esent , or more prominent this b eed than in the

others . 230 J ERSEY MILK .

When Jersey butter is Shaken with boiling water , and the nitrogenous matte r enclosed washed out and collected , it is found to be much more abundant than

r r in Ay shire butte , and of a somewhat mor e flo ccu

r r . t r r lent cha acte Hence , heo etically at least , Je sey butte r should not possess keeping quality to such an extent as the other butters . (See Experiment

XI V . ) The conclusions to be gle aned in reference to the “ r : t un fitt e d re Je sey milk are First , tha it is for the tail dealer o n account of the rapidity w ith which the

’ and difficult cream rises , the y of again mixing this

s e e r cream with the milk ( Expe iment XIII ) , and ,

r on account of the absence of granules , the infe ior

- quality of the skim milk . Second , that on account of

r r the completeness of the sepa ation of the c eam , it is

t r - r an excellent milk for the bu te make , exhibiting b ut a n d little waste , , with quick churning capacity , u t s pplies a butter of excellent appearance and quali y .

r Thi d , that on account of the physical qualities de

fo r scribed , it is not an economical milk the cheese

r r r r n r make . Fou th , f om the p esence of it ogenous

in r matter intimate mixtu e with the butter , the indi cations are that this butter is better fitted fo r the r daily sending to market , than for the pu pose of win ter packing .

r v As an inte esting obser ation , I would say that from the following and othe r experiments I have come to the conclusion that a judgment can be fo rmed of the depth of colo r the Co w will give to he r butter by the examination of the wax secretion in he r ear .

232 MELTING PO INT O F BUTTER .

° me has r 93 ff , varied f om to from di erent herds

at the same season of the year .

EXPERIMENT XII .

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

‘ r In order to obtain the melting point of butte , the I h d best process that ave yet foun , is by the use of

- me rcury . Heat a small plant pot of sand to about s et r and in the sand a small cup of mercu y ,

w r r ith the bulb of a thermometer imme sed the ein ,

an d r s - r u supported by a c os ba . Having previo sly

filled a section of a quill or a cylinder of paper , open

b r s o at oth ends , with butte , impale on a needle that the point of the n eedle shall extend through a quar

r r r t e of an inch . By imme sing the quill o cylinder r n l a in the mercury , the p ojecting eed e keeps the p paratus always at the same distance below the sur f of c ace the mer ury , and the butter enclosed in the cylinder is subject to a uniform pressu re of s ay three

eighths of an inch of mercury ; The moment the melt in r r r g point of the butter is reached , the wa m me cu y

r l fo ces it out ; it immediate y jumps to the surface , and at the same instant the observer reads off the height of the imme r sed thermometer . f r m O the three breeds we are conside ing , the A eri t m can Holstein presents the smallest globule to i s ilk . The globules are more uniform in their size than in

the Ayrshire milk , and there are fewer granules . F 233 MILK O THE AMERICAN HO LSTEIN cow .

r S The c eam , on account of the uniformity of ize of

r the globule , ises completely , and on account of their small size mixes again with the skim- milk with con s id

r r c able readiness . The absence of g anules as a pre

- dominant feature makes the skim milk appear blue , and r e nders this milk less fitted for the cheese -maker

r than Ay shire milk . The quality it possesses of the cream and skim - milk being readily miscible may offset in some degree the absence of the g ranules .

r The butter made f om this milk , so far as deter

a r mined by single expe iment , was fine in grain ,

in r r r light colo , and displayed ema kable keeping r w r r quality . Pe haps the keeping po e is the di ce e x eri tion of the usefulness of this b reed . My p h ments wit the milk of this cow have , however , been of too limited a nature to allow me to d w ell very r pa ticularly on my results .

r We will now compa e the milk of the three breeds , and summarize in part our preceding showings .

EXPERIMENT XIII . Milk from each of the three breeds was placed in m bottles and the crea allow ed to rise , the bottles 1 1” 234 S O F KEEPING QUALITIE BUTTER .

k k r r k being ept cor ed , to prevent evapo ation f om ta ing place to an extent s uflicie nt to harden the surface of r the c eam . By Shaking the bottle it was found that

' the Dutch cream mixed again with the milk with the

r les s re adil g eatest facility ; the Ayrshire cream , y ;

ffi r l the Jersey cream , with di culty and impe fect y .

EXPERIMENT XIV .

u One sample of D tch butter , one of Guernsey

r r butte , seven of Jersey butte s , and three of Ayr

r shi e butters , were placed in a cupboard adjoining a

- steam heater . A few days later another pat of Ayr

r shi e butter was added .

r r - The Gue nsey butter was ve y high colored , melt ing point had an oily rather than a waxy look ,

w as r in but ve y attractive . It moulded in spots about a month . w r In seven weeks the Jersey butters e e all rancid , and one had lost its color in spots , the white spots reminding of tallow , no butter flavor .

The Ayrshire butters were not rancid , but had lost

flavor and were poor . The last specimen placed in the same cupboard , but on an upper shelf, was for

r n gotten . When examined th ee and a half mo ths fl later , it still retained its butter avor and taste , but

- was not strictly first class . re s erVe d The Dutch butter was well p , being neither

orl s s rancid nor flav e .

The butter from cows of the same breed and on s imilar s a me o f feed , and giving the quantity milk ,

236 C HURNING MIXED MILKS . the covering to the globules being of different char

r acter , those of one b eed are ruptured more readily

- than those of the other , and over churning of a por is b tion of the product inevita le . Think of chu rning

Jersey milk , which will make butter in eight min utes s e e ( Experiment X) , mixed with Dutch milk which requi res an agitation du ring sixty minutes (see Ex e rime nt p III) for the same produce .

EXPERIMENT XV .

Two samples of milk were selected which showed conside rable variation in the Size of the globules . Twenty fluid ounces of the Je rsey milk we re divided into two parts ; the like quantity of Ayrshire milk was similarly t reated .

r m i k e r e s i e of es Je s ey l . Av ag z globul r ir m i k Ay s h e l . These milks were then cooled to and churned by shaking in a Florence flask .

r Ten ounces Je sey milk . Butter came in five min P utes churned eighteen minutes . roduct , one hun

- dred and thirty six grains of butter .

r Ten ounces of Ayrshi e milk . Butter came in

r twenty minutes ; churned thirty minutes . P oduct ,

7 6 grains of butt er . Thus the 20 ounces of milk churned separately 21 2 r produced grains of butter , or a p oportion of one

pound of butter to pounds of milk . Ten ounces of Je rsey milk plus ten ounces of the

r r Ay shire milk mixed and chu ned in like manner . F O 23 7 LO SS O PR DUCT .

Butter came in thi rteen minutes ; chu rned twenty

m r 1 7 9 r r . r inutes . P oduct , g ains of butte Afte this butter was removed the butte r milk w as chur ned ten

r minutes longer , without p oducing any change in

r r in the result . The p opo tion the mixed milks is , r f the e ore , one pound of butter to pounds of m ilk .

' Difle re n ce in favor of churning each milk separ

33 r r ately , g ains , or pounds in the propo tion .

r When , therefore , a Je sey cow is kept in an Ayr shi re o r Dutch herd fo r the purpose of influencing

r r the color of the butte , it is p obable , in churn

r r ing the p oduce of the he d , that the large globules of the Jersey milk are broken fi rst in the chur n ;

r and while the smaller globules are being b oken , the

r r- r butte which first came is being ove chu ned , and theoretically at least the quality of the r esult is im if t . paired , not the quanti y lessened When a few A yrshi re or Dutch co w s are kept

r an d r among a herd of Je seys , the milk chu ned

r together , we should expect , both theo etically and

r a r r p actic lly , a la ge portion of the butte of the small glo bule d milks to be left in the butte rmilk in the form of globules . A like application may be made to herds of native

r i or g ade cows . Unless there be un formity within

r - r ce tain limits , in the milk globule , the e is a loss of

n p roduct . When unifo rmity is s o seldom fou d in r exte nal shapes , as in a herd of natives , it is not p r obable that any greater uniformity exists between

r u their functional p od ctions . 238 S ETTING F O R CREAM .

The bearing of these facts of the physical construe tion of the milks , on practical questions , such as the depth of setting milk for cream , etc . , are obvious .

It is unsafe to arrive at empirical conclusions , and la w VVhe n enunciate such as a , scientific conclusions ,

w i ar e . hich g ve the reasons , to be attained Thus in refe rence to deep cans for the butter dai ry : with ma Jersey milk , when the cream rises rapidly , they y be the best ; but w ith other milks coagulation may occu r before the smalle r glo bules have reached the

r dif surface . Again , the quality of the c eam of the r nt fe e risings is widely diffe rent in the churn . The

r n o one method may fu nish more cream , yet more butter than the other . It is thus seen how both those w ho claim and those who deny the benefits of deep setting of milk may be equally right from t he standpoint of their c r own pra tice , while both may be equally w ong in ’ applying their conclusions to other people s p rae

u are r tices , for the res lts la gely brought about by

— a suflicien t the physical conformation of the milk , ff cause for di ering conclusions , and a cause whose influence has thus far been entirely overlooked , in m dealing with such apparently si ple , yet really com plex p roblems as a rise in dai ry practice . As the milk-globule is dete r mined as to size and

r r r quality in g eat pa t by inhe itance , it is thus seen that there is a close connection between the breeders ’ effort to improve stock and the manufacturers ’ effort to improve the make of his cheese or butter . Minute differences often prod uce appreciable results and he

CR E A M .

WHEN milk as d rawn from the co w is allowed to

m a l stand , there is i medi te y a change in the relative

- position of the milk globules in the fluid . These

s o r globules , fine as to be in a state of equilib ium in

ff r s o the fluid , or whose specific gravity di e s slightly from the fluid in which they are suspended that their position remains practically unchanged , retain their

a distribution , and , fter a time , become a constituent

- o of the skim milk . The remainder of the gl bules

' r r t seek the su face of the milk to form c eam , wi h a rapidity proportional to their separate specific gravities . On account of the differences I n the size and s pe cific r r g avity of these globules , the e is a tendency

r towards an arrangement of the cream in laye s , the

n largest spheroids being at or ear the surface , the smallest against the under side of the cream . In

r consequence of this arrangement , we find in c eam an uneven product , as it is formed on the milk , each

f r - layer presenting a di fe ent sized globule , and couse

’ A er re t he me r D air me n s e i . Y . u r pap ad at A ican y Conv nt on , Utica , N , Jan a y 1 2—14 E I ' ‘ a shak m rm u F r m m 1875 . W S S T UR T EV A N I W u u F , , by E L , a , So th a ingha , s s Ma . R 24 1 C EAM .

shovVn r quently , as I have elsewhere in my w itings , presenting a diffe rent reaction in the churn .

e ach la er the ff r Now , y of cream being di e ent and

ff r r r producing a di e ent cha acter of butte , it is evident that one layer must be bette r for butte r- making than

s o r r another . It has been dete mined by a se ies of

i r micros ccp c and p actical experiments combined , r through which it may be stated as a ule , that the larger the milk-globule the quicke r the chu rning t and the be ter the butter , other things being equal .

r r r Hence , in practice , the fi st c eam that ises on any m r is ilk is the ichest ; that , it produces the best

r butte , and this butter churns the quickest . The second skimming furnishes cream poorer for manu f r r actu e , and the last skimmings may be wo thless for

- r r r high class butte . Hence , in p actice , a dai yman ma r r m in y obtain too much butte f om his ilk , the crease in quantity not s uflicie n tly compensating for r u the dec ease in quality , brought about thro gh the chu rning of globules which should have been left in the buttermilk . We recognize a liability in any butter to vary in

man ufact ure . from r week to week , or possibly f om churni ng to churning . There is often great faith pinned to special chur ns and to Special modes of

r p actice . Did it ever occur , that cream is a complex

r substance , sca cely alike in any two specimens , and is affected not only by the ci rcumstances affecting its

. of rising , but also by the food and condition the cow ? 4 2 ’ 2 CREAM .

O F R SPECIFIC GRAVITY C EAM . What is the specific weight of cream ? ‘ r Be zelius , an established authority on chemistry , ’ . 1 01 2 101 9 . says , Dr Voelcker says , , " ‘ L e t he b 1 1 0 3 D r . h y , and Ha neberg , of Stockholm ,

r r and It is an Ame ican autho ity , 5 Prof. L . B . Arnold , who obtains a result as low as

9 85 .

m r r In y own expe iments , using cream f om the top

r ar a r t of a c eam j , I have obtained specific g avi y of

9 83 t he by weight ; and on other hand , I have found

cream w hich would sink in water . It must seem ex ception al and strange that such an apparently simple product as cream Should Show such wide dis cre p a ncie s r r as . If autho ities are ight , then cream is not

Simple a substance as it is ordina rily descr i bed .

e xamm e r We will now some analyses of c eam , and obse rve what the results teach us .

ANALYSES O F C R EAM .

W e r . l s . u e r . s e e et c . u r . at So id B tt Ca in , S ga Mixe d C re am 6 Co u ntry Cre am 7 Jers ey Cre am 7 I 8 No .

2 No . 3 No .

4 6 1 6 No . 7 re m 9 C a .

1 ’ 3 34 . m . 548 e ure s F s s . e . . John ton Ag Ch p L ct on ood , p 2 R 8 1 29 8 4 1858 28 u r . S . 1 6 3 . 3 7 . u e O . . Jo n A . , pp , Q ot d in Ag of , p 5 ’ R r m s 18 0 . 1 6 0 e A m . D ai e n s s 7 Sixth nt . y A ociation , , p ’ 6 s 8 2 1 0 r s . ai me n s s n 1 . 5 r . u e r u e a . D r 7 . P of M ll , q ot d , T n Vt y A ociatio , , p 7 r s Me d . S e c S e N Y 1 86 0 . . D e r r . 4 7 P cy , T an of tat of . . , p 8 8 D r e e r u r . It . . 29 . Vo lck , Jo n A S xxiv, p . 9 D r . H an n t b er u e . O 1 85s 282. g , q ot d , Ag of . , , p .

244 NO T BUTTER PERCENTAGE .

MA Y 28 Pe r ce nt re m C a .

4

lVe are now prepared to assert that there is not n ecessar ily any connection between the c ream per

r r centages and the butte yield . The holding fo th of the large cream percentage yield of favo red breeds or favored co w s has no experimental relation what

u . co w ever with their butter prod ct The modest , w r m l ma ith a small c ea percentage to her mi k , y make more butter thau the vaunted cow w h ich is 2 sup posed to average 5 or 30 per cent of cream . The whole system of claiming Surpassing merit for

u r r a breed , thro gh any one supe ficial featu e , is an

r r r er oneous one . Of what p actical use is a la ge m cream percentage , if the relation of this state ent to the butter product is not established ?

A DIGRESSIO N

Allow me to digress in order to call attention to a l few errors . The first I shal take up is that the

co w cow beca us e s he Jersey is a superior butter ,

r yields a la ge percentage of cream . We have had A n n o evidence offered for or against this point . other error is in the statement that the re is more of the chemical constituent caseine in the milk of the

Ayrshire co w than in that from the Jersey cow . We have no evidence fur nished to s ubstantiate any pre l r domin ance o f casei ne in Ayrshire mi k . A g ievous O F W 24 DAIRY TYPES CO . 5 error for the dairymen is that of considering all cows e alike which give milk , and either placing the nativ co w far - ahead of thorough breds for his use , or ,

r r r ra ely , the corresponding e or of claiming that a

- - thorough bred , as a thorough bred , is superior to the native . Now , when we consider that the thorough bred and the n ative are of value only as they serve the uses of man , we must have a higher definition

- than simply purity of lineage . The thorough bred de rives its fame on account of being bred for a cer tain use , and hence is considered as a type for that

. r r r use We desi e , therefo e , to breed to pe petuate this type , which must be a useful one . The butter dairyman must seek the butter type of cow , and the the cheese dairyman cheese type , whether this seek

r r r r ing ca ries him towa ds the Ay shire , the Je sey ,

- r the American Holstein , or the Short ho n . Let the

r co w dairyman disca d prejudice as to the name of a , or r - b s ub whether native tho ough red , and seek the stance in a type which is to be most useful to him .

r In doing this , those who b eed their own calves will

t r u - na u ally make m ch use of the thorough bred , and u n ot tility , fancy , will settle the question as to which type or breed you shall seek . The importance of this digression consists in the f act that diffe rent milks have different qualities ; and that in large ’ r r r he ds , very often one or mo e pa ticular cow s milk is adding but little towards the profit of the butter h maker , and might be withdrawn from the herd wit a real advantage . The dairyman , if this be true , t h should seek a uniform type of cows . Is it not e 24 6 WHAT I S CREAM ?

‘ W w ant of uniformity in herds hich can lead us to ask , Why is it that such good average res ults a re as s e l dom obtained from the milk of a large he rd as from

r ff a smaller one , except this matte of di erence in the

t r r quali y of milk , which in the la ger he d has not been so r eadily perceived ?

o ur r Coming back to subject , we will again inqui e ,

WHAT I S CREAM ?

r W It is the lighter po tion of the milk , hich is col

r r a r r ? le ct e d f om the su face fte standing . What mo e u It contains b tter , some caseous matter , a little sugar of milk , some few salts , etc . We can give no pro

r or c po tional more exa t definition , on account of the great variations which may and do occur . This

’ cream is afle ct e d diffe rently by the souring changes w hich occur in it befor e it is placed in the chu rn . The c ream fr om one class of cows may have its chu rning time hastened more by twenty- four ’ r hour s standing than another specimen of c eam ,

r t r - f om other cows , af e having stood thirty six hours ,

- r or even forty eight . One cream w ill leave mo e waste in the buttermilk than will anothe r cream . In

t r r o he wo ds , the analysis of the churn is not as com

le t e r r r . p , in eve y case , apa t from the fat in the c eam ” r r u One c eam may chu n all in a l mp . That is , the butter seems to come at about the same time throughout the Whole mass of the cream . On the t r w c other hand , ano he cream will Sho spe ks of butter

t he r e x la long before gene al mass is churned . The p

248 BUTTER ANALYSIS .

B eing lighter than the fluid in which it occurs , the

tendency of each globule is to seek the surface . The butter which we are striving to obtain is the pure fat

r of these globules , as free f om foreign matter as may u be , although in practice we find other s bstances in

butter , as below

u e r s e e . e r B tt . Ca in Wat . 12 4. 5 025 6 8 7 5 13 . 95 r Mu l r e e . P of. 94 m 13 . Tho ps on . r a 14 P of. W y. 3 38

. 3

. 3

. 3

Let us s e e what would be the effect on mixin g ff artificially , di erent sized bodies in water , and then , after well shaking , leaving the vessel containing the

r lot at rest . We will use sand for an illust ation , because the principles being the same which unde rlie the process of acquiring an equilibrium , whether of r e lighte or heavier material , we hav in this substance be a handy one to study , and our conclusions can readily verified .

EXPERIMENTS WITH S AND . l ff Suppose a handful of sand , of wide y di erent w Sizes , to be violently shaken or stirred in a shallo , f and also in a deep dish of water . What e fect will

1 2 ’ u e r s . . Dair m en s s s i 1 872 . 1 50. Q ot d in T an Vt y A ociat on , , p 1 3 O n F m s 6 3 ood of Ani al , p . 1 4 ur . R . . S . . 735. Jo n A , xi . p 1 5 e re m e s re me R xi 3 ur . . . . 7 5 Scald d C a , D von hi thod Jo n . A S , p . 1 6 ’s m er e e . 5 59 Wagn Handbook of Ch . T ch p . . 24 DEEP O R S H A LLow SETTING . 9 the depth of the dish have on the arrangement of the sand ? It will be found that the particles of sand will arrange themselves according to their gravity or size as soon as the vessel comes to a rest . In the ' shallow dish the strata of sand thrown down w ill be ffi somewhat mixed . If the other dish be su ciently deep , the sand will be exactly graded and arranged

r with the heavier particles , or those which sink fi st , placed accurately at the bottom and the lighter par t icle s at the top . n In deep setting of milk we have similar conditio s , only reversed . The globules acted on by gravity

r ar ange themselves in order , and the deeper the jar is s e t in which the milk , the more regularly will the

r globules a range themselves according to size , from above down ; In the shallow setting we have a greater mixt ure of the different sizes of globules in the same space than in the deeper setting , and the

r r deepe the setting , the mo e completely would the

r globules be a ranged in order according to Size . f Such being the physical e fect , the question now ff arises , What e ect will occur in practice from having cream of such different churning quality at differ ent depths ? for it will be remembered that the size of

r r the globule has a st ong influence on the chu ning . Let us seek another illustration in the form of various sizes of shot . If we place a gill of coarse shot in a bowl , we can add a considerable quantity w as of fine shot ithout any increasing of bulk , the fine shot will occupy the interstices between the r la ger pellets . So with the globules of the cream 12 250 O R O DEEP SHALL W SETTING .

w hen there is considerable difference in their sizes as

r n e ce s they accumulate together in rising , the e must

s aril r i y be more butte or fat , in a g ven bulk of cream ,

l r than when the globu es are nea er of one size . As the globules are more completely mingled in the

d r r Shallow setting than in the eepe , the c eam of the f or Shallow setting , bulk bulk , should contain more butter than the cream from the same quality of milk that has had the use of a greater depth of fluid to arrange itself in . In the arrangement of the globules in the deep w setting , we have the larger globules and those hich

r are easier churned at the top , and the smalle glob r d ffi ules , which are chu ned with greater i culty , at

. r r f be the bottom That is , the e is mo e di ference tween the upper and lower half of this cream than in the cream of the shallow set milk . In the cream , as placed in the churn , we have a more complete mix ture of the various sized globules in the cr eam of the

shallow setting than in the cr eam of the deep setting . With creams of the same elementary and physical

composition , and of the same mechanical mixture , We Should expect like results in an experimental s e e trial . When , however , we we have not the like mechanical mixture in these two methods of setting

milk , we cannot expect equivalent results . Either

' the one or the other method must experimentally

r a p ove the better , ccording to the composition of the ‘ r diflicult milk used . In o der to illustrate the y of obtaining cream or of dividing a sample of cream for i the purpose of such exper ments , let us refer to the

S 252 CO NCLU IO NS . should expect a larger proportion of butter from Shallow setting than deep setti ng ; but if there was ff r any di e ence in quality , it would be in favor of the

r r - deep setting , p ovided there was neithe over setting

- rn nor over chu ing .

The gist of my paper , and whatever importance it m a y deserve , is , that it attempts to Show that cream

r r is unifo m neither in chemical , p actical , nor physical r t he r composition ; that , acco dingly , dai yman must treat each sample , or the average of that which — comes under his care , through knowledge that is , by science rather than r outine ; that dairy pr ae f tices , in cases of di ficulty , must be governed by

- reasoning rather than by guess work . These re m marks apply to milk as Well as crea , in fact , to the handling of all dairy products .