say, insured. 
 
 Obituary. We are sorry to announce 7 this 
 week the death, at Framingham, Mass., July 
 30, of Dr. Edward Lewis Sturtevant, the well- 
 known expert in scientific agriculture, whose 
 name some years ago appeared not infrequently 
 as a correspondent in these columns. He was 
 born in Boston, in 1842, graduated from Bow- 
 doin college in 1863, served for a time in the 
 civil war, then went through the Harvard Medi- 
 cal School, settling finally at South Framing- 
 ham, Mass., where he devoted himself to agri- 
 cultural pursuits on a large scale, including the 
 more or less extensive breeding of dairy cattle. 
 He was associated, for a while at least, with his 
 brother Joseph N. Sturtevant, their first pub- 
 lished letters in 1871 and 1873 being signed 
 Sturtevant Bros. They were then interested in 
 breeding (and defending) Ayrshire cattle, on 
 which he wrote a monograph in 1875, entitled 
 " The Dairy Cow." From 1871 to and includ- 
 ing 1885, only two volumes of the COUNTRY 
 GBNTLBMAN (for '78 and '79) are without con- 
 tributions from Dr. Sturtevant. In 1881 he 
 became the first director of the New- York Agri- 
 cultural Experiment Station at Geneva, where 
 he remained for six years. He was a fellow of 
 the American Association for the Advancement 
 of Science, and in 1887 was president of the 
 Society for the Promotion of Agricultural 
 Science. 
 
THE DAIRY COW. 
 
 AYRSHIR 
 
 EED OF CATTLE. 
 
 AV 
 
 ^ 
 
 E. LEWIS STURTEVANT, M. D., 
 
 AND 
 
 JOSEPH N. STURTEVANT, 
 
 OF 
 
 WACSHAKCM FABM, BOOTH FRAMINGHAM, MASS. 
 
 WITH AN APPENDIX 
 
 ON 
 
 AYRSHIRE, JERSEY, AND DUTCH MILKS : 
 
 THEIR FORMATION AND PECULIARITIES. 
 
 BOSTON: 
 A. WILLIAMS AND COMPANY, 
 
 COBNBR WASHINGTON AND SCHOOL STS. 
 
 1875. 
 
JMain Lib. 
 A~fte J5epL 
 COPYRIGHT. 
 
 E. LEWIS STTJRTEVANT, M. D., AND JOSEPH N. STURTETANT. 
 A. D. 1875. 
 
 BOSTON : 
 
 MUDGE AND SON, PRINTERS, 
 34 SCHOOL STREET. 
 
"BKUTE foster-mother, mild of humankind, 
 Whether in farm-yard ruminant reclined 
 At eve, with richest pasturage distent, 
 Emblem of rural quiet and content ; 
 From their secretions sweet their udders freed, 
 Or grazing patiently on hill or mead, 
 No beast or tame or wild, O gentle cow, 
 Can sweeter thoughts recall to mind than thou. 
 
 "The golden butter is thy produce, and 
 Thou feedest all the nurseries of the land 
 With streams nectareous, health-bestowing, sweet, 
 When iced, a luscious drink in summer's heat ; 
 In the old mythic heaven of the North 
 The cow Adumbla prominent stood forth. 
 When summer suns extend their farewell beams, 
 At eve, what pastoral music sweeter seems 
 Than the cow's lowings when she hastens home, 
 While clouds of insects round her sport and hum ; 
 Her breath is then most odorous indeed, 
 Full of the scent of hillside and of mead ; 
 Inhaling it the milkmaid's cheeks can show 
 A bloom such as cosmetics can't bestow." 
 
 258070 
 
CONTENTS. 
 
 I. GENERAL AND DESCRIPTIVE. 
 
 PAGE 
 
 THE AYRSHIRE Cow IN GENERAL 11 
 
 As A MILKING ANIMAL 24 
 
 As A BUTTER PRODUCER 46 
 
 As A CHEESE PRODUCER 53 
 
 MEAT 64 
 
 OPINIONS OF THEIR WORTH 69 
 
 THEIR ADAPTABILITY 68 
 
 THE IDEAL AYRSHIRE Cow . 70 
 
 THE AYRSHIRE BULL 91 
 
 H. HISTORY. 
 
 SCOTLAND AND ITS PAST 99 
 
 WHITE FOREST BREED OF CATTLE 106 
 
 COUNTY OF AYRSHIRE 123 
 
 DOCUMENTARY HISTORY OF ORIGIN OF AYRSHIRE CATTLE . 137 
 
 ORIGIN OF AYRSHIRE CATTLE . . .145 
 
 PROGRESS OF THEIR IMPROVEMENT 149 
 
 III. LOCAL. 
 
 IMPORPERS AND IMPORTATIONS 157 
 
 PEDIGREE AND THE HERD BOOK 182 
 
 LIST OF IMPORTED PRIZE AYRSHIRES 195 
 
 LIST OF WOOD-CUTS OF IMPORTED AYRSHIRES .... 196 
 
 PEDIGREES OF ILLUSTRATED ANIMALS 199 
 
 APPENDIX. 
 
 MILK : ITS FORMATION AND PECULIARITIES, ETC. . . .203 
 AYRSHIRE MILK. 
 JERSEY MILK. 
 AMERICAN HOLSTEIN MILK. 
 
 CREAM . . 240 
 
I. 
 
 GENERAL AND DESCRIPTIVE. 
 
 IN this portion of our book we propose to present 
 the Ayrshire cow to the reader in her various appear- 
 ances and uses. 
 
 Our first chapter will tell what the Ayrshire cow 
 is, presenting extraneous matter only as illustrating 
 this feature ; in the three following divisions will be 
 given the statements of her products, so far as is 
 known to us ; our fifth chapter deals with the testi- 
 mony of her peculiar merits, while the following one 
 treats the question of adaptability. 
 
 In the chapter on the ideal animal which naturally 
 closes our first section, we have aimed to give the 
 Ayrshire cow as she may become, founding our 
 judgment on the teachings of nature and reason, 
 with the attest of careful observation. 
 2 
 
AYRSHIRE. 11 
 
 AYRSHIRES. 
 
 MR. M'CoMBiE, of Tillyfour, when called upon 
 to read a paper before the Chamber of Agriculture, 
 could begin thus : " My father and grandfather were 
 dealers in cattle." Not ours is this preparation, nor 
 have we "wintered and summered" with the Ayr- 
 shire, and heard her nightly breathing below our 
 straw bed in the byre, las happens with many a 
 Scotch hind. It were rare good fortune that should 
 strike out dullness from the mind of one so familiar 
 with his daily care, and unite ideas and the pen in 
 the single hand. 
 
 Not the less have we thought of the Ayrshire cow, 
 if we have kept less near to her. How many billows 
 are there, think you, between her home and ours? 
 Answer this, and we will tell you we have braved 
 them all, in order to study her in her home. 
 
 Our plan is simply to bring to your ear a narra- 
 tive of what is known and thought respecting this 
 interesting breed of cattle. 
 
 The County of Ayrshire, in the southwest part of 
 Scotland, has given name to a breed of cattle cele- 
 brated for their dairy qualities. This county is in 
 outline nearly of the form of a half moon, concave 
 
12 AYRSHIEE. 
 
 towards the sea and convex on the land side. Ayr, 
 at the joining of river to sea, the most considerable 
 town, is midway between the northern and southern 
 extremities, some eighty miles apart. Although the 
 seat of the origin of the breed, as improved, is 
 placed to the northwestward of Ayr, the cattle have 
 been so long since dispersed over the country, and 
 have been cultivated with such care, that the best may 
 now be found in a region of which no place is much 
 above a dozen miles distant from the home of Burns. 
 
 To offer a portrait of this breed, that shall be true 
 to nature, is not so easy a matter as may at first ap- 
 pear. While the individuals possess that in common 
 which clearly portrays their kinship, there is withal 
 much of individuality, as marked by color, form, and 
 quality ; but none are so different from their 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 
 clings to the Ayrshire an indescribable something, 
 an air, a style, that sets her apart from all others.. 
 Words have not the nice shades of meaning to give 
 conveyance to the thought. 
 
 Look at Rosa Bonheur's group, "A Morning in the 
 Highlands." See her brace of shelties resistingly 
 led by the Highland lad. What freshness ! The 
 very spirit of nature is there. 
 
 The serene, mild expression of the Short-horn 
 comes of breeding ; nature, unassisted, not often 
 gives it. It is a subdued, perhaps may become a 
 care-worn look. What a dead look does the ill-bred 
 native cow turn towards us ! 
 
CHARACTER. 13 
 
 The Ayrshire possesses something of the spirit 
 of the English thoroughbred horse. With good 
 treatment, he shows a docile intelligence, ready to 
 perform for you all sorts of kindly offices. No horse 
 can you place such dependence on, none so safe, 
 when well trained, as the thoroughbred ; but there is 
 fire enough, enough of nature in him, to outrun a 
 thousand of the cold-blooded kind, and instincts, too, 
 that show that domestication has but regulated and 
 not demeaned him. 
 
 With all the high breeding the Ayrshire shows, 
 she 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 you ever see a rab- 
 bit in the forest, erect and listening, who has not yet 
 seen your person but has heard your step? There 
 are instincts and nerves here : enough to supply a 
 herd of Short-horns. 
 
 The Ayrshire has a superabundance of nerves. 
 She is ready to employ them upon demand, in self- 
 defence or in self-support ; she asks little beyond a 
 fair chance : yet all this nature in her is in reserve, 
 and she 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, 
 adapts her to be appreciative of good treatment, and 
 appeals to intelligence to accord it to her. 
 
 "If to her share some trifling errors fall, 
 Look in her face and you '11 forget them all." 
 
14 HEADS. 
 
 The head is the seal of character, and bears its 
 stamp. Breeding does much for it. From seeing 
 no other part can one infer so much. If, therefore, 
 you wish to see but one part of the male, study the 
 head above all ; in the female, the head and the 
 udder furnish a key to the rest. 
 
 Upon this point, Mr. Henry Corbet 1 has written 
 well. " The shoulder, no doubt, answers very much 
 for shape and symmetry and frame, but the head 
 answers for everything. If you go for breed, you 
 look, above all, to the head ; if your aim be style or 
 fashion, you must seek this in the head, as nine times 
 in ten that very accommodating phrase known as 
 ' quality ' should prove itself by a good head. . . . 
 A scale of points for one or two certain breeds has 
 already been drawn out, but in none of these is suf- 
 ficient importance, at least as I am led to think, 
 attached to the head of an animal as the main index 
 to N his purity of blood, strength of constitution, and 
 actual fitness for that service for which it is intend- 
 ed. ... Early maturity or quick feeding is the 
 chief recommendation of a Short-horn ; and so, when 
 we look one in the face, we must bear in mind that 
 what we want is, as Mr. Carr puts it, ' a placidity and 
 composure of mind, a phlegmatic disposition sug- 
 gestive of fattening propensity.' In fact, a frisky 
 Short-horn should be something of an anomaly. 
 
 " Not so the Devon. I should myself have a fancy 
 for a certain wild ness or boldness in the head of a 
 pure North Devon ; and when Captain Davy says this 
 
 1 Bath and West of Eng. Soc. Jour., quoted in Ohio Ag. Kept. 1871. 
 
HEADS. 15 
 
 should in many points resemble the head of the deer, 
 he seems to me to have very aptly illustrated his 
 subject. Says Captain Davy, ' The head should be 
 small, with a broad, indented forehead, tapering con- 
 siderably towards the nostrils ; the nose of a creamy 
 white ; the jaws clean and free from flesh ; the eye 
 bright, lively, and prominent, encircled .by a deep 
 orange-colored ring ; the ears thin, the horns of 
 the cow long, spreading, and gracefully turned up. 
 . . . The expression must be gentle and intelli- 
 gent. . . . The champion Hereford bull of this 
 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.' 
 
 "There is no animal which tells more of high 
 breeding than an Alderney, or rather Jersey-born 
 cow. There is a refined air and carriage, a certain 
 comely 'presence,' which would forbid all thoughts 
 of the butcher, and never carry one's appetite beyond 
 a syllabub on thin bread and butter. Beyond a pecu- 
 liar, wild, wicked eye, there is not much to admire 
 in the head of an Alderney bull, and even the cows 
 lose much of their graceful character when bred away 
 from their native isle. 
 
 " In the Jersey scale of thirty-six points for a per- 
 fect cow or heifer, one each is allowed for the follow- 
 ing excellences : ' Head small, fine, and tapering ; 
 cheek small ; throat clean ; muzzle fine, and encircled 
 by a light color ; nostrils high and open ; horns 
 smooth, crumpled, not too thick at base, and taper- 
 ing ; ears small and thin (one point), of a deep 
 
16 AYRSHIRE HEAD. 
 
 orange color within (one point) ; eye full and placid. 1 
 The eye of the bull must be lively, and his horn 
 tipped with black, but beyond these, the points are 
 much the same. 
 
 "Mr. M'Combie again, speaking of course of his 
 much beloved black Polls, says : * A perfect breed- 
 ing or feeding animal should have a fine expression 
 of countenance ; I could point it out, but it is difficult 
 to describe upon paper. It should be mild, serene, 
 and expressive. He should have a small, well-put-on 
 head, prominent eye, with a clean muzzle.' 
 
 " Let us," says Mr. Corbet, w look to another kind 
 of Scotch cattle, and what would the West Highlander 
 be without his head? The butcher will say in 
 answer, 'The very best beef; but with his head 
 all his character is gone. There is a wild grandeur, 
 I had almost said majesty, about the head of the 
 Highlander, that should count up very fast in any 
 scale of his points, as perhaps no other animal shows 
 in this respect such insignia of nature's nobility. 
 You may read of his Highland home in his clear, 
 bright eye, his magnificent horn, and his rough but 
 right royal coat." 
 
 The Ayrshire head is not like any of these. In- 
 deed, in these descriptions the most perfect animals 
 have been figured, and not the animal typical of the 
 breed. If many of the Ayrshires hint of the High- 
 land, of which they may inherit something, it is a 
 hint only. Though doubtless something of their 
 unrest and assurance is only half- concealed in her 
 face, there is a cowy or milky look that comes of the 
 
AYRSHIRE HEAD. 17 
 
 use for which she is reserved ; there is the look of 
 domestication, but in general, of a domestication that 
 has not been carried to the highest pitch. It has not, 
 as in the Prince Albert Suffolk swine, quite subjected 
 her to its behests. Of course, the degree to which 
 this is carried varies in different families. The coun- 
 tenance should be serene, mild, and expressive, the 
 latter to be born of motherly instincts. The perfect 
 animal is being brought to this, but the majority of 
 the Ayrshires have an earnest liveliness of expres- 
 sion which is all their own, and which the portrait 
 artist must recognize. 
 
 In form, the head may be long, and of no great 
 comparative breadth, or it may be short, with consid- 
 erable breadth. 
 
 The short head has come from such breeding as 
 Theophilus Parton, of Swinley farm, pursued, and it 
 is known as Swinley stock. This stock differs from 
 the older stock in having a shorter head, with more 
 breadth across the eyes, more upright and spreading 
 horn, more hair, and that of a more mossy character, 
 and generally better constitution. 2 
 
 The points for the head, given by the Ayrshire Ag- 
 ricultural Association in 1853 3 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 
 set on, inclining upwards, and curving slightly in- 
 wards." 
 
 2 Sandford Howard's article in W. S. Dept. Ag. Kept. 1863, p. 195. 
 s Prize Essays High, and Ag. Soc. 1865-7, p. 106. 
 
 2* 
 
18 CARRIAGE. 
 
 William Aiton, in the survey of Ayrshire, printed 
 at Glasgow in 1811, says the shapes most approved 
 of are, "Head small, but rather long and narrow at 
 the muzzle. The eyes small, but smart and lively. 
 The horns small, clear, crooked, and their roots at 
 considerable distance from each other." 
 
 These aspects, and a compromise of them in vary- 
 ing degree, are found in the Ayrshire of to-day. 
 
 The carriage is what may be inferred from a study 
 of the head of the animal. Each motion is suggested 
 by a purpose entertained by her, and her walk is sel- 
 dom lagging; and if she pauses by the way-side, it is 
 but for a moment, to move on at a quicker pace. 
 There is little dilatoriness. Promptness is a char- 
 acteristic. Her walk is easy, hurried into a trot in 
 the early morning, and at night, if she expects to find 
 food in her mangerj or to drink there. If you dis- 
 turb her at rest, in the pasture, she goes to feeding 
 again. 
 
 There is often too much motion for her to be grace- 
 ful. She steps precisely and long, but when grazing, 
 no animal can be more pleasing. Her shapes are so 
 carried as to offer small impediment to motion, and 
 it comes easier to her than to any other dairy breed in 
 our acquaintance that carries so much of the pasture 
 with them. 
 
 In the dairy breeds, and in most animals particu- 
 larly adapted to milk-giving, there is a tendency to- 
 wards accumulation of a larger part of the weight of 
 the animal in the rearmost half. In the Ayrshire, this 
 tendency is much developed, more so than in any 
 
SCALE OF POINTS. 
 
 19 
 
 other breed whatsoever. As judged by a side view, 
 or from above, there is a certain wedge form. Al- 
 though in this breed the shoulders lie close, this wedge 
 shape is derived less from a deficiency forward than 
 from the large bulk of the carcass aft. This form 
 becomes more strongly marked with age, when the 
 animal has been abundantly supplied with food. 
 The yearling and two years' old may have parallel 
 rather than diverging lines on the side view. 
 
 By referring to several descriptions or " scales of 
 points " to which it has at various times been judged 
 that this breed should conform, we may derive a tol- 
 erably clear idea of its present appearance. 
 
 It must, however, be borne in mind that the pos- 
 session of these points by an animal is exceptional 
 rather than common, but the study of them directs 
 us to what is typical of the breed. They are made 
 up not from diverse breeds, nor are they ideal, but 
 have existed either in conjunction in some exception- 
 ally fine animal of the breed, or have been observed 
 separately. 
 
 Head. 
 
 Nose. 
 
 Muzzle. 
 Eyes. 
 
 Horns. 
 
 1853.* 1829. 5 1811.6 
 
 Short, forehead Small, long and Small, but rather 
 wide. narrow towards long and narrow 
 muzzle. at the muzzle. 
 Fine bet. the muz- 
 zle and eyes. 
 Moderately large. 
 Full and lively. Not large, but Small, but smart 
 brisk and li\ jly. and lively. 
 Wide set on, in- Small, clear, bent, Small, clear, 
 clining upwards, and placed at a crooked, and their 
 and curving slight- considerable dis- roots at consider- 
 ly inwards. tance from each able distance from 
 other. each other. 
 
 4 Prize Essays High and Ag. Soc. 1866-7, p. 106. 
 5 William Harley, Harleian Diary System, p. 106. 
 6 Alton, Survey of Ayrshire. Glasgow, 1811. p. 426. 
 Sequence changed from the authorities, but substance given with exactness. 
 
20 
 
 SCALE OF POINTS. 
 
 Neck. 
 
 Long and straight 
 from the head to 
 
 Slender and long, 
 tapering towards 
 
 Long and slender, 
 tapering towards 
 
 
 the tip of the 
 
 the head, and a 
 
 th head, with no 
 
 
 shoulder ; free 
 
 little loose skin be- 
 
 loose skin below. 
 
 
 from loose skin on 
 
 low. 
 
 
 
 the under side, fine 
 
 
 
 
 at its junction -with 
 
 
 
 
 the head, and the 
 
 
 
 
 muscles symmet- 
 
 
 
 
 rically enlarging 
 
 
 
 
 towards the shoul- 
 
 
 
 
 ders. 
 
 
 
 Shoulders. 
 
 Thin at the top. 
 
 Thin. 
 
 Thin. 
 
 Brisket. 
 
 Light. 
 
 
 
 Forequarters 
 
 The whole fore- 
 
 Light 
 
 Light. 
 
 
 quarters thin in 
 
 
 
 
 front, and gra lu- 
 
 
 
 
 ally increasing in 
 
 
 
 
 depth and thick- 
 
 
 
 
 ness backward. 
 
 
 
 Hindquarters. 
 Back. 
 
 Short and straight. 
 
 Large and broad. 
 Straight. 
 
 Large. 
 Straight, broad 
 
 
 
 
 behind. 
 
 Spine. 
 
 Well defined, es- 
 
 
 
 
 pecially at shoul- 
 
 
 
 
 ders. 
 
 
 
 Joints of Spine. 
 
 
 Slack and open. 
 
 Rather loose and 
 
 
 
 
 open. 
 
 Short Ribs. 
 
 Arched. 
 
 
 
 Body. 
 
 Deep at the flanks. 
 
 Carcass deep in 
 the rib. 
 
 Carcass deep. 
 
 Pelvis. 
 
 Long, broad, and 
 
 
 Capacious and 
 
 
 straight. 
 
 
 wide over hips. 
 
 Bultocks. 
 
 
 
 Round and fleshy. 
 
 Hook Loins. 
 
 Wide apart, and 
 
 
 
 
 not much overlaid 
 
 
 
 
 with fat. 
 
 
 
 Thighs. 
 
 Deep and broad. 
 
 
 
 Tail. 
 
 Long and slender, 
 
 Small and long, 
 
 Long and small. 
 
 
 and set on level 
 
 reaching to the 
 
 
 
 with the back. 
 
 heels. 
 
 
 Legs. 
 
 Short, the bones 
 fine, and the joints 
 
 Small and short, 
 with firm joints. 
 
 Small and short, 
 with firm joints. 
 
 
 firm. 
 
 
 
 Milk Vessel. 
 
 Capacious, and ex- 
 tending well for- 
 
 Cnpacious.stretch- 
 ing forward, 
 
 Capacious, stretch- 
 ing forward, broad 
 
 
 ward, hinder part 
 broad, and firmly 
 
 square, but a little 
 oblong, not low 
 
 and square, nei- 
 ther fleshy, low 
 
 
 attached to the 
 
 hung, thin skin'd. 
 
 hung, nor loose. 
 
 
 body; the sole or 
 
 
 
 
 under surface 
 
 
 
 
 nearly level. 
 
 
 
 Teat*. 
 
 From two to two 
 and a half inches 
 
 Small, pointing 
 outward, and at a 
 
 Short, all pointing 
 outward, and at 
 
 
 in length, equal 
 
 considerable dis- 
 
 a considerable dis- 
 
 
 in thickness, and 
 
 tance from each 
 
 tance from each 
 
 
 hanging perpen- 
 
 other. 
 
 other. 
 
 
 dicularly ; their 
 
 
 
 
 distance apart at 
 
 
 
 
 the sides should 
 
 
 
 
 be equal to about 
 
 
 
 
 one third of the 
 
 
 
 
 length of the ves- 
 
 
 
 
 sel, and across to 
 
 
 
 
 about one half of 
 
 
 
 
 the breadth. 
 
 
 
UDDER, 
 
 21 
 
 Milk Veins. 
 
 "Well developed. 
 
 Capacious and 
 
 Large and promi- 
 
 
 
 prominent. 
 
 nent. 
 
 Skin. 
 
 Soft and elastic. 
 
 Loose, thin, and 
 
 Thin and loose. 
 
 
 
 soft like a glove. 
 
 
 Hair. 
 
 Soft, close,woolly. 
 
 Short, soft, and 
 
 Soft and woolly. 
 
 
 
 woolly. 
 
 
 Figure. 
 
 
 Handsome and 
 
 Compact and well 
 
 Temper. 
 
 
 well proportioned. 
 Quiet and docile. 
 
 proportioned. 
 
 Color. 
 
 Preferred ' brown, 
 
 
 
 
 or brown and 
 
 
 
 
 white, the colors 
 
 
 
 
 being distinctly 
 
 
 
 
 defined. 
 
 
 
 In nothing does the Ayrshire cow show breeding 
 more than in the milk- vessel or udder. Nowhere, 
 we are tempted to say, can the art of breeding show 
 a greater triumph. Not that all Ayrshires have per- 
 fection of form in udder, yet very many approach it. 
 The more skilfully bred indicate the fact here more 
 broadly than in any other particular. We find here 
 oftentimes the stamp of the insignia of art when 
 there is much of naturalness in the surrounding parts. 
 Here is found the index by which the breeder can, in 
 a measure, gauge the degree of removal from the 
 primitive state. 
 
 The udder has been the point towards which the 
 search after quality has been directed by the careful 
 Scotchman for a long period of time. Although it 
 differs in outward shape in individuals, it yet retains 
 a certain uniformity which may be considered typical. 
 This is in the gland and the teat. The glands are 
 rather flattened, than pointed as in the Alderney, or 
 elongated as in the Dutch. These are well held up 
 to the body, and, in the types of the breed, extend 
 far forward and back, with a broad and level sole. 
 The teats are small, and of a cylindrical shape rather 
 than cone-shaped, as seen in the Alderney and other 
 
22 COLOR. 
 
 breeds. This udder is admirably fitted, by its elas- 
 ticity, for the storage of milk, and when the glands 
 are at rest, occupies but a small space. The eye, 
 accustomed to seeing the pendent fleshy udder so 
 often met with in dairy cows, is apt to underrate, in 
 comparison, the capacity of the small bag of this 
 breed, with its wrinkled and folded covering, so de- 
 ceptive to the unskilled, so full of promise of deeds 
 of worth to the educated observer. Fill out these 
 wrinkles and expand these folds, and the lusty calf 
 may well forget his greed at the sight of the stores 
 at his disposal. 
 
 The Scotch having been less intent to secure a par- 
 ticular color than quality in their herds, although 
 exercising some taste in the matter, their cattle, as 
 do those of the Channel Isles, offer much variety to 
 the eye. There are among them no such mixtures 
 as red and white, so mixed as to be a roan, or black 
 and white thus disposed. It is rare for one color to 
 mingle with another ; the line of separation being 
 generally distinct. 
 
 Of 236 animals imported into the United States, 
 about 70 per cent are described as red, or red and 
 white. Of 2,852 animals in the United States whose 
 colors are given, about 78 per cent are called red, or 
 red and white. 
 
 The following table, 7 although the descriptions of 
 color may not be strictly accurate, as there is prob- 
 ably little preciseness in recording shades, may be 
 of interest : 
 
 i Am. and Can. A. H. B. 
 
COLOR. 23 
 
 Described as Number of Animals. Peicentage 
 
 Bed, or mostly red 222 7.78 
 
 Bed and white 2,014 70.61 
 
 Brown, or mostly brown 47 1.64 
 
 Brown and white 241 8.45 
 
 Mostly black 2 ? 
 
 Black and white 3 ? 
 
 Yellow 1 ? 
 
 Yellow and white 24 .84 
 
 Dun 4 ? 
 
 Brindle 20 .70 
 
 White, or mostly white 17 .59 
 
 White and red 184 6.80 
 
 White and brown 19 .66 
 
 Fawn 2 ? 
 
 Roan 2 ? 
 
 Spotted, flecked, etc. etc 40 1.40 
 
 Were all the animals here recorded known to be, 
 without question, of the pure breed, the occurrence of 
 the few anomalous colors would open a discussion of 
 great interest. Of the imported animals, in but few 
 do anomalous colors occur ; one is described as bay 
 and white, and two as brindled. 
 
 We have never seen one all white ; to find one 
 seven eighths white, with red or brown ears and cheeks, 
 is not very rare. Black, or black and white, occur, 
 but are not common. Some may be brindled in part, 
 as black and brown mixed. Although this is the re- 
 sult of our own obsevations in Ayrshire, yet it may 
 be well to quote from a letter of Robert Wilson, a 
 most intelligent man and successful breeder. " Colors 
 of Ayrshires are much the same since I can remem- 
 ber; different breeders have their particular color. 
 Light yellow, though common with some breeders, 
 is not the most common color. Red and white 
 flecked, though it should incline a little to yellowish 
 
24 MEAT. 
 
 or brown, is more a prevailing color of the breed. . . . 
 White, if there be not roan mixed with it, I do not 
 consider a proof of the presence of short-horn blood. 
 Our favorite colors are white flecked, or red bodies 
 and white legs. Dark reds and black muzzles are 
 favorites also. This color is considered the hardiest, 
 though I incline to think there is somewhat of a 
 cross in it. Ayrshires are hot disqualified as prize- 
 takers on account of color." 
 
 In Ayrshire, the design all along has been to dis- 
 courage the growth of those points which, though 
 perhaps useful in the animal reared for meat, have 
 no use in the dairy animal. That she yields much 
 milk, and that she yields it without extravagance of 
 food, is the end sought. Everything 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 
 is not tributary to this purpose, or if there is need- 
 less weight of bone, then it will fall to the breeder 
 to lop it off. It is a characteristic of the Ayrshire that 
 she 'carries her weight only, and lives only, to serve 
 dairy interests with the utmost utilization of food. 
 
 But her service in this direction does not preclude 
 her from taking on flesh rapidly when not in milk, 
 and fed well, nor does it preclude the meat being 
 of the best quality. Though she does not afford the 
 butcher meat in as economically-shaped pieces as the 
 Short-horn, so like a brick, in form of carcass, it is 
 equally as good, if not superior. In the Ayrshire, 
 the fat is mixed with the lean, evenly and in thin 
 streaks. When fed for the butcher, then all 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 of a juicy texture and high quality. 
 
 The Ayrshire cow is a renowned milker through 
 inheritance ; yet the Scotch have a saying, taught 
 by experience, that "the cow gives her milk by the 
 mou'." 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, 
 employing our fancy, see 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 
 food into milk, are the two elements that, united 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 
 secret springs of action, and prying into the conceal- 
 ments of nature? 
 
 The question of milk, however, deserves a chapter 
 of itself, where it can be treated in a manner com- 
 mensurate with its importance. 
 
26 MILK YIELD. 
 
 THE AYRSHIRE AS A MILKING ANIMAL. 
 
 THAT the Ayrshire cow is a large milker there can 
 be little doubt, as the fact is supported by universal 
 testimony. Yet it may be well to present those state- 
 ments of yields which we have collected. 
 
 Ro. Forsyth, 1 writing before 1807, says that 
 "twelve of these small cows will yield for four or 
 five months in succession 120 Scotch pints of milk 
 each day." As the Scotch pint is 103 T 4 Q cubic inches, 
 this would be nearly 18 quarts per cow. 
 
 Aiton, 2 writing in 1811, says that some of the 
 dairy cows in Ayrshire may yield for a time from 
 12 to 14 Scotch pints (21| to 25 wine quarts) per 
 day, but such returns are rare. Many of them will, 
 when in their best plight, and duly fed, yield at the 
 rate of 10 Scotch pints (about 18 quarts) of milk per 
 day for two or three months, probably about 6 pints 
 (10| quarts) for other three months, and say 3 pints 
 (5J- quarts) for four months more, making in all dur- 
 ing the season about 1,700 or 1,800 pints (3,046 to 
 3,225 quarts). Many cows, however, will not yield 
 more than the half of that quantity. Probably 1,200 
 Scotch pints (2,148 quarts) of milk from each cow 
 in the course of the year, may be about a fair average 
 
 1 Beauties of Scotland, iii, 8. 2 Alton's Survey of Ayrshire, p. 464. 
 
MILK YIELD. 27 
 
 of the Ayrshire dairy stock. He had heard of 16 
 or 18 pints (28J- to 32 quarts) being taken from a 
 cow every day, but had never seen so much. 3 
 
 In 1829 William Harley states "as the average for 
 the Harleian dairy, 12 quarts per day." This is 
 4,380 quarts a year. It will be remembered, how- 
 ever, that in this dairy the cattle were kept in very 
 high condition, and were continually being turned for 
 the butcher ; and these high figures do not represent 
 the average for a cow, but only for the average num- 
 ber kept during the year. Mr. Harley bought one 
 very large fine cow at a high price. This cow gave 
 for a considerable time 40 quarts a day. He had a 
 number of other very fine cows which, when newly 
 calved and highly fed, produced from 25 to 30 quarts 
 per day. 4 
 
 Dr. Voelcker, 5 of England, writing in 1863, men- 
 tions a cow bought by the Duke of Athol from Mr. 
 Wallace, Kirklandholm, and probably in his Grace's 
 dairy at Dunkeld House at the present time, that pro- 
 duced 13,456 pounds (6,258 quarts) of milk from 
 the llth of April, 1860, to the llth of April, 
 1861. 6 
 
 In Morton's -Farmer's Almanack for 1866, the 
 average annual yield per cow in five known dairies 
 is given at 4,992 pints, but which is stated to be 
 above the average of ordinary grass-fed cows. 7 
 
 Alton's Survey of Ayrshire, p. 428. 
 Harleian Dairy System, pp 87 and 106. 
 Jour, of R. A B. of Eng. 1863, p. 308. 
 Journ. R. A.S. of Eng. 1863, p. 3u8. 
 Quoted in Pr. Essays H. Soc. 1866-7, p. 78 
 
28 MILK YIELD. 
 
 In Mr. Buttery's dairy of thirty cows, at Calder 
 Bank, the average annual produce is 2,941 wine 
 quarts per cow. 8 
 
 At the competition between milch cows at the show 
 of the Ayrshire Agricultural Society, the average 
 milk yield for four milkiugs was 49 1 pounds a day, 
 as follows 9 : 
 
 Weight of 4 Milkinga 
 OWNBR. daring 2 days. Per day. Per milking. 
 
 Archibald Wilson. ... 96 Ibs. 14 oz. 48 Ibs. 7 oz. 24 Ibs. 3* oz. 
 
 James Hendrie 97 4 4 
 
 William Reid 82 " 3 
 
 do ...109 " 6 
 
 E. Wallace 114 " 2 
 
 do 94 " 1 
 
 48 ' 30 " 24 
 
 41 " li" 20 
 
 64 " 11 " 27 
 
 57 " Hi" 29 
 
 47 " i" 23 
 
 5 
 9 
 i 
 8i 
 
 8J " 
 
 Archibald Sturrock, in 1866, estimates the aver- 
 age yield for all the cows at about 3,400 imperial 
 pints from each cow per annum, and apologizes for 
 his low estimate by complaining of the want of house 
 feeding by so many, and the great neglect of the cows 
 in winter. 10 3,400 imperial pints is 2,040 wine quarts. 
 
 To complete the records of yield in Scotland, we 
 will quote from statements made us, either in person 
 or by letter, from Scotch breeders. 
 
 Robert Wilson, of Kilbarchan, writes, "I have 
 known cows in our own stock to give as much as 28 
 and 32 quarts each, daily, but such are exceptional 
 cases." 
 
 At Kilmarnock, in 1869, we found the universal 
 testimony was from 12 to 16 quarts daily, from the 
 best cows. 
 
 8 Mayne's How to Choose a Milch Cow, p. 136. 
 Gard. Chron. and Ag. Gazette, Apr. 8, 1865. 
 io Prize Essays H. Soc. 1866-7, p. 78. 
 
MILK YIELD. 29 
 
 Mr. Ormsby, near Ayr, states the average yield of 
 good cows, for three months in succession, as from 
 7 to 8 pints at a milking; that is, 14 to 16 quarts 
 daily. 
 
 Mr. Robert McKeen, of Bishopbriggs, near Glas- 
 gow, had, in 1869, a herd of 36 very superior-looking 
 animals. He gave their yield as 21J quarts for three 
 months. He was a high feeder, and his nearness 
 to the breweries of Glasgow gave him the privi- 
 lege of obtaining brewery draff, which, it is needless 
 to say, was abundantly availed of. 
 
 Professor Wilson, in his report on the Danish Ex- 
 hibition, says, "Two dairies of Ayrshire cows gave 
 the annual milk product per cow at 2,600 quarts and 
 2,528 quarts respectively." 11 
 
 In America we can hardly expect as large an annual 
 return in milk as obtains in Scotland, on account of the 
 greater dryuess of our climate, and the absence of that 
 succulency of food, during the summer heats, which 
 is so desirable. Yet on account of the care exercised 
 towards cows so highly valued, we have instances of 
 excellent yields for the year, and in the yields for a 
 limited period oftentimes statements so remarkable 
 for their excess as to call for further verifica- 
 tion. We, however, give our authorities in each 
 instance. 
 
 . Of the four cows imported by Mr. Gushing in 1837, 
 we have the following memoranda of their yields 
 commencing in that year. 12 
 
 11 Trans. N. Y. Ag. Soc. 1869, p. 666. 
 
 12 Farmers' Library, iii, 305. 
 
30 
 
 MILK YIELD. 
 
 From May 17 to June 1 . . 608 Ihs. 
 
 In June 1,192 " 
 
 In July 1,064 " 
 
 In August 841 " 
 
 In September 718" 
 
 InOctober 489" 
 
 In November 409 " 
 
 In December 432 " 
 
 In January, 1838 442 " 
 
 In February 388 " 
 
 In March 484" 
 
 In April. . 419 " 
 
 20 days in May. 242 " 
 
 Total... 7,728 " 
 
 From May 23 to June 1 . . 243 Ibs. 
 
 In June 796 " 
 
 In July 845 " 
 
 In August 600 " 
 
 In September. ... 475 " 
 
 InOctober 313 
 
 In November '340 
 
 In December 394 
 
 In January, 1838 401 
 
 In February 326 
 
 In March 328 
 
 In April 216 
 
 7 days in May 30 
 
 Total 5,307 " 
 
 CORA. 
 
 From Nov. 17 to Dec. 1 . . 388 Ibs. 
 
 InDecember 834 " 
 
 In January, 1838 846 " 
 
 In February 776 " 
 
 In March 704" 
 
 In April 670 " 
 
 21daysinMay 405" 
 
 Total 4,623 " 
 
 From June 20 to July 1 . 283 Ibs. 
 
 In July 805" 
 
 In August 693 " 
 
 In September 567 " 
 
 InOctober 498" 
 
 In November 319 " 
 
 In December 403 " 
 
 In January, 1838 406 " 
 
 In February 351 " 
 
 In March 368 " 
 
 In April 319 " 
 
 21 days in May . 151 " 
 
 Total 5,163 " 
 
 Mr. F. H. Appleton, of West Peabody, Mass., gives 
 the yield of three of his cows for the year commen- 
 cing August 26, 1871, and ending August 25, 1872, 
 at 8, 159f Ibs., 7,728f Ibs., and 5,277 Ibs. respec- 
 tively. 13 
 
 The farm year of Mr. E. T. Miles, of Fitchburg, 
 Mass., commences on the 1st of July, and we tran- 
 scribe the records of Maple wood Farm in full. 14 
 
 !3 Trans, of ERPCX Co. Ag. Soc 1872, p. 74. 
 
 Milk Record of Maplewpod Herd (Ayrshire), Fitchburg, July 1, 1872, also, 
 do. 1873. Also, MS. communication from Mr. Miles. 
 
MAPLEWOOD MILK EECORD. 
 
 31 
 
 
 Ij || 
 
 No. days in milk. 
 
 Yield of milk in Ibs. 
 
 '69&'70. 
 
 rH 
 
 
 279 
 365 
 307 
 278 
 304 
 267 
 309 
 
 *307 
 166 
 
 288 
 298 
 280 
 263 
 302 
 288 
 324 
 295 
 284 
 267 
 114 
 
 co 
 
 1 
 
 1 
 
 '71&'72. 
 
 72&73. 
 
 Miller, 2d . . . . 
 Beauty . . . . . 
 
 13 ' 
 11 
 11 
 11 
 10 
 5 
 5 
 5 
 5 
 4 
 3 
 2 
 2 
 2 
 2 
 
 1,110 
 985 
 1,070 
 1,125 
 1,028 
 995 
 1,085 
 1,200 
 1,73 
 848 
 975 
 800 
 795 
 715 
 870 
 
 284 
 315 
 284 
 321 
 313 
 263 
 301 
 
 *163 
 
 282 
 317 
 247 
 327 
 308 
 297 
 294 
 319 
 292 
 253 
 280 
 271 
 267 
 273 
 229 
 
 8)oii a 
 5,831 
 6,953 
 6,618 
 4,819 
 5,178 
 
 4,797 
 7.922i 
 5,930 
 5,951 
 6,195 
 5,950i 
 6,021* 
 
 5,692| 
 7,555 
 4,248] 
 5,611] 
 6,300] 
 7,047 
 
 5|493 2 
 4,785^ 
 5,313^ 
 2,352| 
 
 5.764J 
 7,304] 
 4,469i 
 6,095] 
 6,526 : 
 7,267 
 8.982J 
 5.880J 
 5,331^ 
 4,916^ 
 5,806 
 4,679| 
 4,559 
 4.146J 
 3.365J 
 
 
 Daisy 
 
 Daisy 
 
 Myrtle, 1st . . 
 Cleopatra . . . 
 Maud Muller . 
 Lady Burns . . 
 Ellen Douglas . 
 Myrtle, 2d. . . 
 Lady Sampson . 
 Lady Burns, 1st 
 
 3,190 
 
 3,*281 5 
 
 
 
 
 
 
 
 
 
 ' ' 
 
 
 
 
 
 
 Gracie 
 
 
 
 
 
 
 
 SUMMAB 
 
 Year. No. of cows. . 
 1869 and '70 7*- 
 
 T FOR THE ENTIRE HERD. 
 
 A.V. milk season. Milk per cow in Ibs 
 300 days. 6,292 Ibs. 
 303 " 6,017 " 
 286 " 5,730 " 
 283 " 5.539 " 
 
 In qts. 
 2,926 qts. 
 2,798 " 
 2,665 " 
 2,530 " 
 
 1870 " '71 8 
 
 1 
 
 1871 " '72 10 
 
 1872 " '73 ., . 15 
 
 Average 
 
 293 days. 
 
 5,821 Ibs. 
 
 2,707 qts. 
 
 After the above was in press, we received the yield 
 of this herd for the year 1873-4 : 
 
 Days in Milk. 
 
 Miller, 2d 
 
 256 
 
 
 322 
 
 
 290 
 
 
 300 
 
 Daisy 
 Myrtle, 1st 
 
 301 
 323 
 
 
 259 
 
 MaudMuller 
 
 215 
 
 Myrtle. 2d 
 
 300 
 238 
 
 
 2ol 
 
 
 284 
 
 Vallonia 
 
 291 
 
 
 295 
 
 14 Cows Average 280 
 
 Average per cow for five years, 2,642 quarts. 
 
 Yield, Ibs. 
 
 4,8483 
 
 7,857i 
 
 6,109 
 
 7,08oi 
 
 7,358; 
 
 7,702; 
 
 5,653 
 
 3,622' 
 
 5,882] 
 
 4,3445 
 3,926 
 4,384 
 3,21 
 
 4,660 
 
 5,475 
 
 Quarts. 
 2,255 
 3,655 
 2,841 
 3,296 
 3,422 
 3,582 
 2,629 
 1,685 
 2,736 
 
 2,021 
 1,826 
 2,039 
 1,496 
 2,167 
 
 2,500 
 
 We have now given all the annual yields in our 
 possession, excepting those of the Ayrshires of 
 Waushakum Herd, for which records, on account 
 
32 MILK YIELD. 
 
 of their completeness, we reserve a separate para- 
 graph. We will now proceed to give the records 
 of milkings for a period of time less than the year's 
 yield. 
 
 First in order comes Ayrshire Lass and Red Rose, 
 whose owner, Mr. James Brodie, presents at the 
 New York Fair, and takes oath to the record whose 
 summary we give. 15 
 
 Ayrshire Lass. 11 years old; calved April 1, 
 1861. June 10 gave 74 pounds of milk. Com- 
 menced August with 66 pounds, and closed with 55 
 pounds; total for the month, 1,902 pounds. Sep- 
 tember 1, 55 J pounds; September 16, 51 pounds; 
 first sixteen days of September, 844 pounds. 
 
 Red Rose. 8 years old; calved May 20, 1861. 
 June 10 gave 84 pounds of milk. Commenced 
 August with 74 pounds and closed with 63 pounds. 
 Total for the month 2,168 pounds. September 1, 62 
 pounds ; September 14, 50 pounds ; first fourteen 
 days of September, 788J pounds. 
 
 Mr. H. H. Peters, in his catalogue for 1865, gives 
 the yield of his cows, Corslet and Jean Armour, as 
 follows : 
 
 Corslet averaged from May 2 to September 1, 21| 
 quarts of milk per day. The greatest yield was 26 
 quarts. 
 
 Jean Armour, in 1862, gave an average of 49 
 pounds 3 ounces of milk per day for 114 days, com- 
 mencing June 1. Greatest yield, 58 pounds a day ; 
 
 ] 5 Trans. New York Ag. Soc. 1861, p. 125. 
 
MILK YIELD. 
 
 33 
 
 least yield, 43 pounds. For the month of July she 
 averaged 51 pounds 13 ounces per day. 
 
 One of our neighbors, Mr. Isaac Felch, allows us 
 to take from his book the following record of the 
 yield of his cow Mary, eight years old. She dropped 
 a calf December 2, 1870, and was purchased by him 
 April 19, 1871. 
 
 CCA. vim 
 II I 
 
 ing iiJiaj u, MVff* 
 14| 
 
 S7<J l^KO. 
 
 100 ' 
 
 ii ii 
 
 <l I 
 
 ii 21, 
 
 105 " 
 
 ii ii 
 
 a 
 
 June 3, " 
 
 123 " 
 
 ii ii 
 
 ii 
 
 " 10, 
 
 126 " 
 
 ii ii 
 
 M 
 
 i, 17> ,, 
 
 123 " 
 
 it it 
 
 
 
 <i 24, 
 
 119 " 
 
 ii 
 
 ii 
 
 July 1, " 
 
 119 
 
 ii ii 
 
 July 8, 1871 . . 112 qts. 
 
 " 15, 
 
 
 .105 " 
 
 " 22, 
 
 
 .105 " 
 
 " 29, 
 
 
 .105 " 
 
 Aug. 6, 
 
 
 .100 " 
 
 " 13, 
 
 
 . 98 " 
 
 " 20, 
 
 
 . 70 " 
 
 " 27, 
 
 
 . 63 " 
 
 " 30,3d'ys 
 
 . 31 " 
 
 Total, 122 days, commencing 149 days from calving, 1,821 quarts. 
 
 Mr. Felch milks himself, and records the measure 
 in his note-book at the time. The cow was in a very 
 fat condition, as Mr. Felch is not only an extremely 
 liberal feeder, but a very careful one. 
 
 Mr. Charles Shepherd, of Ogdensburg, N. Y., 
 writes us that he weighed the milk of several of his 
 cows in July, 1869, and it would run from 42 to 50 
 pounds daily. 
 
 Messrs. S. M. & D. Wells, of Wethersfield, Conn., 
 writes that the yield of one of their cows in April 
 is 54 pounds per day. Last week, 50 pounds ; week 
 before, 49 pounds. 
 
 Mr. J. C. Rutherford, of Waddington, N. Y., 
 writes that in 1870 the average of milk per cow 
 from May 1 to October 1, five months, was 38 1 
 pounds, on grass alone. 
 3 
 
34 MILK RECORD. 
 
 Mr. B. Harrington, of Worcester, Mass., writes 
 us as the average of seven cows, 18| quarts a day, 
 and 16| quarts for four months. 
 
 Mr. Luke Svveetser, of Amherst, Mass., writes us 
 that one of his cows, weighing but 860 pounds, six 
 years old, gave 300 pounds of milk in seven days, 
 and that his cows have ranged from 30 to 50 pounds 
 a day. 
 
 Mr. J. D. W. French, of North Audover, Mass., 
 writes us that his cow Dolly gave 2,471 pounds 
 of milk from June 18, 1871, to Sept. 4, 1871, when 
 the record was interrupted by the sending of the cow 
 to the Fairs. 
 
 Mr. A. P. Ball, of Staustead, P. Q , writes us that 
 his yield is 16 quarts in summer and 8 quarts per 
 cow now (October). 
 
 Mr. Thomas Miller, of Delaware Co., N. Y., writes 
 us that one of his cows, thirteen days from calving, 
 was giving 55 pounds daily, while another in June 
 averaged 24 quarts. 
 
 Mr. J. C. Converse, of Jefferson Co., N. Y., 
 writes that one of his cows, as a two-year old, gave 
 40 pounds daily, and as a cow, was giving 55 pounds 
 daily in June, and in July, 1871, 45 pounds on 
 pasture. 
 
 In 1873 Gen. S. D. Hungerford, of Adams, Jef- 
 ferson County, N. Y., exhibited at the New York 
 State Fair at Albany an Ayrshire 16 cow known as 
 Old Creamer, whose yield of milk has never to our 
 knowledge been surpassed. 
 
 16 This account taken from a card appended to her photograph, sent us by 
 General H. Bhe is probablj seven eighths Ayrshire. 
 
CHAMPION COW. 35 
 
 Old Creamer is nine years old, and weighs 1,080 
 pounds. In three days she yielded the enormous 
 quantity of 302 pounds of milk, as follows : June 11, 
 100 pounds; June 12, 100 pounds; June 13, 101 J 
 pounds. She gave 2,820 pounds of milk in the 
 month of June, an average of over 94 pounds per 
 day; 2,483 pounds in the month of July, an aver- 
 age of over 80 pounds per day. 
 
 This cow attracted so much attention at the Fair 
 from the statements of Gen. Hungerford, her admir- 
 able form, and evident great capacity for milk-giving r 
 that we annex the following measurements, which we 
 believe will prove of value and interest. 
 
 These measurements were taken at noon, Sep- 
 tember 25, 1873, when she was receiving pails of 
 " slop" every few hours, and was said to be milking 
 25 pounds three times daily : 
 
 Length of head 19 J inches. 
 
 Breadth between eyes 8 " 
 
 Distance around muzzle 18 (i 
 
 From base of horn to shoulder 27 " 
 
 From shoulder along spine, to hip 34J " 
 
 From hip to tail insertion 10 
 
 Hip points, apart , 20 
 
 Hip point to hook bone 20 
 
 Depth of flank 22| 
 
 Girth 71 J 
 
 Girth about belly, largest part 96 
 
 Udder oval, broad, extending very far back. Skin 
 
 loose upwards, and hanging in folds from the 
 
 vulva. 
 Milk veins large, equal on either side. 
 
 Length of udder 18 
 
 Depth of udder, gland portion 20 
 
 Distance along gland from front to rear 29 
 
 Circumference 58 
 
36 MILK RECORD. 
 
 Escutcheon 4J inches broad just beneath vulva, 
 
 and correspondingly extensive. 
 Mirrors large. 
 Disposition very quiet. 
 . Joints of vertebrae loose and open. 
 Skin medium thick, soft, and easily lifted. 
 
 The milk record of Waushakum Farm has now 
 been kept for a number of years under the same sys- 
 tem, and we present it with the more confidence as 
 we are personally cognizant of the general correct- 
 ness of the facts set forth. Commencing with the 
 most carefully-selected native cattle, so called, but 
 for the most part unknown grades, we gradually 
 worked into an Ayrshire-breeding herd, as our trials 
 thoroughly convinced us of their worth. In the fol- 
 lowing tables are given the results for each cow for 
 each month of her milking, considering only those 
 animals which were kept throughout the farm year, 
 and counting the heifers as cows from the time they 
 came into milk. 
 
WAUSHAKUM MILK KECORD. 
 
 37 
 
 3 1C C^ CC O O <N <M < 
 
 : 1 -KMOC;OCTttH 
 
 < c 10 to * * i~ jvi 
 
 TH OOt-i OCO b- 
 
 o t- 1- c^ * 
 
 CO r^- !>* t- 
 
 CO CO<M CO 
 
 (M 00 CO O <M 
 
 10 cr t- IH - Tt 
 
 CO 1 * * O 
 
 * CO T+H *^i tD ' 
 
 coSSco 
 
 ill 
 
 'jjOO?-l< ( > r-!<NOO'CO' 
 
 CO'M35!M 'CCCCCCOO -rH 
 
 .ob-* 355S -co: 
 
 r- lT(HCOCOCO>O 
 JO-HCOC5'tl^M 
 
 >.pGOi-00*P'* r j r *,-4K.P<OC3QO5 
 
 CO <M O 
 1 t- CO (M 
 
 'boo J 
 
 -OiMCOOS -OOOCOCO t-- 
 'OCOiO 'OOC<IOO '1 ( 
 
 <MCOC1O -(MCOOCCJO i-l GOCOClt-CO-^Ol^COt^] 
 
 lOiH 1OCOIO35GO '(M 'C5<M-*Or>.i-HO530?OI>.( 
 
 i I CO CO C'lTtlCO'<*lOO^tlt-COTjS' 
 
 t>O 
 COrHf 
 
 0000000 
 
38 
 
 WAUSHAKUM MILK RECORD. 
 
 ito c<i co i i co "*! i-> o oo N . . 
 
 |C35 ; t- 00 <N CNI i O O S .3 . . . 
 
 i t G5 
 (M(M 
 
 CO O5 CO 
 ^ '-CO 
 
 I OS OS -IOCS' 
 >00 I -OS i 
 Ir-C* -OS i 
 
 SI 
 
 >O l>- O O CO 
 
 t-cot-coos 
 
 CO CO ^ O5 t Oi CC OO CO OO CO 
 
 coiooco 'T*cocot-ccoco 
 
 <* CO <N 1O CO T-( * lO t- CO r-( 
 
 COOO5CCC<l^ : J'-l (M i I : 
 CO CO CO O * t 00 i-H "OlCOl 
 * COt-lOCOCO 'COCOi 
 
 ; 
 
 I >O M t- ' 
 
 T* 00 00 i-l Tj+C<I< 
 <MO>^T^ .CCCOt 
 OO O ^l ^*1 l>. CO 
 
 ^COIO 
 00 IB 95 - 
 
 ! ''JH CO OO Ttl rt< CO i-( 00 O OO CO O CO (>. W CO CO C^ O t t>- 1-* ( 
 >t~rHO 't-OlOCOr-lfMTtlCOCOb-TtlOit^COt-tt-l -t-h-: 
 I ^H CO -t^lOJOTH CO fc^ CO CO t~ 00 CO rH * JO CO (N CO O ( 
 
 CCCC 
 lCOC^- 
 
 OiCOOCOC5 
 O5CCO3OOS 
 TtiCOCOO'* - 
 
 O'. ^-t--r-itCO<MI>-OOCOOOO I 
 -* -^ OOT-H Tti-Tjl O CO t^CO-n CO < 
 
 ^CC<)O5 
 
 * 3 o IH cc^*co' 
 
 C<ICCt-O COCO'JlCOO 
 
 icocooimiocct^co t- 
 
 i-HCO^JlTji'JlCOCOCNlO -CC 
 
 i- 
 
 >e 3 o < 
 
 COiM >Oi-l < 
 
 :: 
 
 ~ 5^ b, v 
 
 "Ify IIJj 
 
 ^ S-s^'2^ ^ 
 
 
WAUSHAKUM MILK RECORD. 
 
 39 
 
 &,g' 
 
 - - 
 
 ! ^ iHT. i ( 
 ICO <?lr-|. 
 
 -COi Irtlr^O-l -rH 
 t>) ^ t O 00 CO 
 
 
 -OOOOOI>- t~-* CC t-C i CO 
 
 OttC^O t'*r-i iCOOtC 
 
 c^ib'*'^ c o 1-1 * rfi co r-\ 
 
 - ; * 
 
 CO * * r-{ 
 
 c:ci -t-i 
 
 <* 1O <M ( 
 
 CCCJOO' 
 
 t* CO ^ri 
 
 CO 00 CC 00 CO 
 t- 'M O) CC i-l 
 r^ C^ ^i Tfl O 
 
 
40 
 
 WAUSHAKUM MILK RECORD. 
 
 JO t-iH 
 C CC CO 
 
 OO 
 CO 
 
 Ol 
 
 -* <* t- CC 
 
 Oi I 
 CO t^ 
 
 iHCOO^I53l>-CCCOr Cli ( 
 t-C^i (C:i>-O>O'*(CCOff5 
 i I JO Ci b- CO OO O b- 00 CO t 
 
 I O t- t^ <M O OJ CO ( 
 
 t (O -M t- b- O CC i 
 
 r-i * CO CC O OC ^H i 
 CO 10 $J 05 * rH >0 I 
 
 
 i HIE?.*:! 
 
 " ' 
 
 
 
WAUSHA.KUM MILK RECORD. 
 
 41 
 
 i 
 
 3* 
 
 b- O T-I 
 
 ieooot*( 
 
 co}io ! 
 
 : CO O N CN O <M l 
 
 ! in 5J S ^ is'M 
 
 I rH O O CO r-l CO 
 
 :IM iH 00 COO CO OCCCO 1O1 
 i-H O r-l CC O O CO ^ ?M t^ : 
 b-COiO * * t- * CO CO CO ( 
 
 
 O5lOl>. 
 
 
 OOOOOi-l OOO <M 
 
 co oo i-. b- cc o b- 
 
 t^O O OOCC-* 
 SO C^l C^l CO CO r- 1 
 
 ei 5 a 
 
42 
 
 WAUSHAKUM MILK RECORD. 
 
 6 >>>> 
 
 O t- 00 t~ rH i I 
 
 CC OO r*l <M CO d 
 
 ^* CO CO JO <* O 
 
 ' i I 00 O t^ ^* < 
 b- ri CO OO CO i 
 i 10 t^" CC 00 OO ! 
 
 D iH Gi O5 O5 CO t*- t^ O t*- 
 
 CO Oi t "-I 00 T*< i i (M O O ** 
 ^fit -t CC CO r- 1 OC CC i i C<l 
 
 t-00 OC O5 O CO TK JO 00 
 
 t-C<lC<IOl 
 
 O r-l <M OO 
 
WAUSHAKUM MILK RECORD. 
 
 43 
 
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 1O 1C ?O O O O 
 
 i-i -* ~ 
 
 iiii -iss 
 
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 i-cot-oco^ ^ SB 2 fe 52 
 
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 OC <C 00 l r-lCNCO'* 
 ^HO 00 r-JO - G5_iO 
 
 h- (M JO N CO CC QC 
 
 " 
 
 H * t^ O -iH 
 
 TflOTtilO '^C 
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 - 
 
 3s 
 
44 
 
 WAUSHAKUM MII>E RECORD, 
 
 ) rH rH O5 CO O5 t- ( 
 i OC JO <M T I CO CC I 
 I rjl r-t CO (O 00 ( 
 
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 rH CO O iH CO ( 
 
 o co 
 
 CO GO 
 
 rH rH OOCOl 
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WAUSHAKUM MILK EECORD. 45 
 
 The animals whose yields are represented, it will 
 be remembered, were selected with our best judg- 
 ment, for the best of natives and for the best of Ayr- 
 shires. We have, therefore, in these yields, a basis 
 for ascertaining the comparative value of the natives 
 and Ayrshires of similar grades and under similar 
 management, the variation of the same cows in dif- 
 ferent 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, 
 but the supply of food is regulated with great 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, 
 
 68 Native cows, 4,605 pounds, or 2,141 quarts. 
 67.9 Ayrshire " 5,550 " 2,581 " (including heifers.) 
 
 3 Jersey " 2,506 " 1,119 " 
 
 Perhaps arranging our results as in the following 
 table will give a correct showing of the differences 
 between the native and the Ayrshire in percentages 
 of the whole number of cows kept, multiplied by the 
 number of years kept. Thus, a cow kept for three 
 years would appear in this table as three cows kept 
 one year. 
 
46 
 
 WATJSHAKUM MILK RECOKD. 
 
 SUMMARY. 
 
 
 PERCENTAGES. 
 
 Annual Yield. Native. 
 
 Ayrshire. 
 
 Jerseys. Native. Ayrshire. 
 
 Under 3,000 Ibs. 5 
 
 3 
 
 1 7.35 4.48 
 
 Between 3,000 Ibs. and 3,500 Ibs. 5 
 
 2 
 
 I 7.35 2.98 
 
 ' 3,500 " 4,000 " 9 
 
 5 
 
 1 13.23 7.47 
 
 ' 4,000 
 
 4,500 " 10 
 
 6 
 
 14.70 8.96 
 
 4,500 
 
 5,000 " 11 
 
 4 
 
 16.17 5.96 
 
 1 5,000 
 
 5,500 " 6 
 
 8 
 
 8.82 11.93 
 
 1 5,500 
 
 6,000 ' 11 
 
 12 
 
 16.17 17.92 
 
 ' 6,000 
 
 6,500 c 3 
 
 13 
 
 4.41 19.40 
 
 ' 6,500 
 
 ' 7,000 4 
 
 6 
 
 5.88 8.96 
 
 c 7,000 
 
 ' 7,500 2 
 
 6 
 
 2.94 8.96 
 
 7,500 
 
 8,000 1 
 
 
 
 1.47 
 
 8,000 
 
 ' 8,500 1 
 
 1 
 
 1.47 
 
 " 8,500 ' 9,000 ' 
 
 1 
 
 1.49 
 
 68 
 
 67 
 
 99.96 
 
 99.51 
 
 Or, grouping on a larger scale, 
 
 Per cent. 
 
 ! 58.80 
 
 Natives. 
 
 Under 4,000 Ibs. 27.93 
 
 Between 4,000 and 5,000 Ibs. 30.87 
 Between 5,000 and 6,000 Ibs. 24.99 i 41 lg 
 Over 6,000 Ibs. 16.17 3 
 
 Or, 68 Native cows' yields, 34 different cows = 325,023 Ibs. total yield. 
 67 Ayrshire " 18 " " =368,884 
 
 Ayrshires. Per cent. 
 14.92 
 14.92 
 29.85 
 40.30 
 
 29.84 
 
 70.15 
 
 As a constant process of selection was continually 
 in progress with the native herd, let us place side by 
 side the 34 Natives and 34 Ayrshires yields. 
 
 34 best Ayrshire yields, 225,063 Ibs. 
 34 best Native " 199,877 " 
 
 34 poorest Ayrshire " 152,822 " 
 34 poorest Native " 125,146 " 
 
 Per cow, 6,620 Ibs. 
 " 5,878 " 
 " 4,494 " 
 
 The average for the three years when Natives were 
 principally kept was 4,562 Ibs.j for the five years 
 of Ayrshires, 5,588 Ibs. 
 
WAUSHAKUM MLLK RECORD. 47 
 
 Per day per cow while in milk. Per day per cow per year. 
 
 1867. All Natives, 16.81 Ibs. 12.8 Ibs. 
 
 1868. Principally Natives, 16.06 " 13.24 ' 
 
 1869. u " 14.31 " 11.45 
 
 Average, 15.72 " 12.5 " 
 
 1870. Ayrshires principally, 19.35 Ibs. 15.8 Ibs. 
 
 1871. " 16.98 " 13.77 " 
 
 1872. " 20.59 " 16.94 " 
 
 1873. " 19.12 " 15.43 
 
 1874. " 19.96 15.51 ' 
 
 Average, 19.20 ' 15.49 
 
 Thus the " Ayrshire years " show a yield of about 
 1,200 pounds more per cow in milk than do the 
 "Native years." 
 
 The " Ayrshire years " also show a yield per cow 
 for the year of 1,095 pounds more than do the 
 "Native years." 
 
 These statistics, with every feature in favor of the 
 native cow, certainly justify claims for high value to 
 the A vr shire stock as milkers. 
 
48 BUTTER. 
 
 BUTTER. 
 
 ALTHOUGH the making of cheese has been carried 
 on in Ayrshire from a remote antiquity, it has not 
 excluded the practice of using the milk, at least since 
 the beginning of the present century, for other pur- 
 poses. The manufacturing industries of this region 
 have concentrated population and fostered artificial 
 wants. Previous to the year 1811, and probably 
 very much earlier, butter was manufactured from the 
 milk in winter, but in a ruder method than at present. 
 As early as 1811, Aiton could state that all the milk 
 made at more than a mile and a half, and not more 
 than ten miles from Glasgow, was converted into but- 
 ter and sold in that city. 
 
 In 1861) we ourselves found butter made exten- 
 sively in the dairies throughout the county ; and in 
 all the cheese dairies that came under our observa- 
 tion, the Sunday's milk was reserved for the making 
 of butter. 
 
 In 1864 Mr. E. J. Thomson, of Kilmarnock, tried 
 a series of experiments on feeding roots to Ayrshire 
 milch cows. The percentages of cream varied from 
 121 to 14J in the four animals, as the average of a 
 six weeks' trial. In another trial by the same gentle- 
 man in 1865, with 8 cows, the cream percentage 
 
BUTTER. 49 
 
 varied from 9 to 16, and the average was 13 J per 
 cent. In still another trial with four animals, the 
 result was about 12 per cent. These percentages 
 were read off after standing 24 hours. 1 
 
 In America we have but few records of the cream 
 percentage. Mr. Thomas Miller, of Delaware County, 
 New York, writes us that his cow, Favorite, gave 
 25 per cent of cream in 1871. 
 
 The result of numerous trials on Waushakum Farm 
 gives a variation of from 9 to 18| per cent. We 
 assume the average to be about 14J per cent. 
 
 Ro. Forsyth, 2 writing in 1807, states that 8 Scottish 
 pints of milk on the average produce a pound of but- 
 ter of 22 ounces. This is in the proportion of 1 
 pound of butter to 22 T 4 ^ pounds of milk. 
 
 Alton, 8 in 1814, states that 2,453 wine quarts of 
 milk produced 228 pounds of butter, a proportion 
 of 1 to 23 -j 3 ^ pounds. 
 
 A farmer in Stirlingshire, 4 quoted by Mr. Colman, 
 gives his proportion as a pound of butter to 16 
 quarts of milk. 
 
 Professor J. Wilson 5 gives the proportion of a trial 
 as 1 to 20. 
 
 In 1830, in Ayrshire, 6 12 cows gave during one 
 week, 1,075 quarts of milk, which produced 84 pounds 
 of butter. This is in the proportion of 1 to 27 T 7 ^ 
 pounds. 
 
 An experiment at the King William's Town Dairy, 
 
 1 Prize Essays High. Soc. 1868-9, p. 52. 2 Beauties of Scotland, iii, 77. 
 
 s Sinclair's Scotland, iii, 65. * Farmers' Lib. iii, 306. 
 
 c Journ. K. A. S. 2d ser. iv, 320. p r j ze Essays H. Soc. 2d ser. ii, 253. 
 
50 BUTTER. 
 
 in 1839, gave a pound of butter to each 9J imperial 
 quarts of new milk. 7 
 
 In Derbyshire 8 a cow in pasture, giving 20 quarts 
 of milk, produced 34 ounces of butter, or in the pro- 
 portion of 1 pound to 9 T 4 ^ quarts. 
 
 Hague 9 gives a table representing the results of 
 trials by different farmers in Ayrshire, as follows : 
 
 Mr. Biirnet, Gadgirth 25 gallons of milk, give 8 Ibs. of butter. 
 
 Mr. Alexander, Southtree... .22* " " " 9" 
 
 Mr. Kankins 69 " " " 24" " 
 
 Mr. Buttery, at Calder Bank, 6 Scotch pints of milk give 1 pound 
 butter. 
 
 The proportion as indicated here is 1 pound to 
 15 quarts, except in the case of Mr. Buttery, where 
 we have 1 pound of butter to every 23^ pounds of 
 milk. 
 
 We have also a few experiments made in America. 
 The cow Swinley, 10 imported in'1839, furnished in 4 
 days 102 pounds of milk, which made 5 pounds of 
 butter. This is the proportion of 1 to 20 ^ pounds. 
 
 Mr. E. P. Prentice 11 is said to have had a cow which 
 gave 118 pounds of milk in three days, which pro- 
 duced 9 pounds 5 ounces of butter, a proportion 
 of 1 pound to 12 T ^. 
 
 Mr. H. S. Collins 12 gives his proportion as 1 pound 
 butter to 8| to 10 quarts of milk. 
 
 Mr. Allis, in the Report of the Agriculture of 
 Massachusetts for 1871-2, makes a statement of 60 
 
 7 Journ. R. A. 8. i, 443. 8 Johnston's Ag. Chem. p. 537. 
 
 9 How to Choose a Milch Cow, pp. 136, 139. 
 10 Farmers' Lib. iii, 305. Count. Gent. July 23, 1853. 
 
 12 Report of Conn. Bd. of Ag. 1867, p. 146. 
 
BUTTER. 51 
 
 ounces of butter from 20 quarts of milk, a propor- 
 tion of 1 to 11 1 2 ^ pounds. In the same volume is a 
 statement of a proportion of 1 to 17^ pounds. 
 
 Mr. F. H. Appleton writes that his cow Maud 
 yielded butter in the proportion of 1 to 15 T 6 Q pounds. 
 
 Four experiments carried on at Waushakum Farm, 
 by churning small quantities of milk in a bottle, 
 give a proportion of 1 to 25 to 28. This, however, 
 does not give a true result except as marking a 
 limit, for the trials were not designed to obtain an 
 answer to this question. A portion of excellent 
 Jersey milk, churned about the same time, yielded a 
 proportion of about 1 to 40. From incomplete exper- 
 iments we should place the proportion for a fair herd 
 of Ayrshires at about 1 to 20. 
 
 Mr. Colman, 13 while travelling through Scotland, 
 was told by a farmer in Stirlingshire of the highest 
 eminence that his Ayrshire cows, in the best of the 
 season, averaged one pound of butter per day, and 
 that he had known two Ayrshire cows to make 2 
 pounds 2 ounces each per day. 
 
 Mr. Caird 14 speaks of these cattle being kept in 
 Norfolk County, England, for the purpose of making 
 butter for the London market. 
 
 Mr. Robert Wilson, of Kilbarchau, writes us that 
 he had owned a cow that gave 2 pounds 6 ounces 
 daily, or 16 pounds weekly; and another that did 
 the same on two trials in two successive years. 
 
 In the experiments on the food of animals, made 
 
 is Farmers' Lib. iii., 306. " Caird's English Agriculture in 1850-1, p. 170. 
 
52 BUTTEK. 
 
 by Dr. Thomson, 15 the* two cows experimented on 
 gave 11 J pounds and 8 pounds in two weeks in 
 June. 1 
 
 Jean Armour, 18 the well-known cow of Mr. 
 Peters, gave 6 pounds 3 ounces of butter in 3 days 
 in July. 
 
 The cow Swinley, 17 imported in 1839, gave, in 
 April, 43 pounds 6 ounces of butter; in May, 42 
 pounds 4 ounces ; in June, 44 pounds 7 ounces ; 
 total in three months, 130 pounds 1 ounce. After 
 June, her milk was not kept separate from that of 
 the herd. Largest yield for one week, 14 pounds. 
 
 A cow owned by E. P. Prentice, 18 of Albany, gave 
 12 pounds 7 ounces of butter on grass feed. 
 
 One of the cows imported by the Massachusetts 
 Society for Promotion of Agriculture, 19 gave in the 
 winter trial 10 pounds of butter a week. 
 
 Mr. Miller, ot Delaware Co., N. Y., writes us of 
 one ot his cows giving 14 pounds 13 ounces of 
 butter in one week in June ; also of another giv- 
 ing 14 pounds 11 ounces, and of a third which gave 
 13J pounds in one week in July, 1865, and 18 J 
 pounds the same week in 1867. 
 
 Mr. Charles Shepard, of Ogdensburg, N. Y. , writes 
 us that one of his heifers yielded 14 pounds butter 
 in a week, and that one aged cow gave 18^ pounds 
 in one week. 
 
 15 Thomson's Food of Animals, N. Y., p. 55. 
 
 16 H. H. Peters' Cat. 1865. 
 
 Farmers' Lib. iii, 305. Trans. N. Y. Ag. Soc. 1842, p. 264. 
 is Trans. N. Y. Ag. Soc. 1851, p, 413. 
 19 Farmers' Lib. iii, 304. 
 
BUTTER. 53 
 
 A cow owned by Mr. A. S. Lewis, 80 of Framing- 
 ham, Mass., gave 12^ pounds of butter in a week in 
 September. 
 
 Two trials only, on cows at Waushakum Farm, 
 resulted in 1 pound and l^g pound a day. This was 
 in October. 
 
 20 Ag of Mass. 1853, p. 299. 
 
54 CHEESE. 
 
 CHEESE. 
 
 ALTHOUGH the Ayrshire is universally acknowl- 
 edged to he a large producer of cheese, yet we find 
 very few exact observations on record. 
 
 Eo. Forsyth, 1 about 1805, states the proportion as 
 70 Scotch pints of skimmed milk producing a stone 
 of marketable cheese, and 53 pints of new milk dur- 
 ing the season. This is a proportion of 1 to 8 T 6 ^ 
 pounds, if the Ayrshire stone is the weight referred to. 
 
 Aiton, 2 in 1811, gives the proportion as from 50 to 
 55 pints to the stone of 24 pounds of sweet milk 
 cheese. This is a proportion of about 1 to 8 or 9 
 pounds. 
 
 Again, in 1814, 3 he states that the usual estimate 
 is that 55 pints of milk give an Ayrshire stone of 
 cheese. This is a proportion of 1 to 8^ pounds. 
 
 In a reference to Dunlop cheese 4 the proportion is 
 again stated as 1 to 9^ pounds. 
 
 Magne 5 gives a table of the estimates of various 
 farmers in Ayrshire, as follows : 
 
 Mr. Alexander, Southbar 22 J galg. milk give 24 Ibs. cheese. 
 
 Mr. Sanderson, Blackcastle 20* " " "27* " 
 
 Mr.Wm.Peats 23 " "24 " 
 
 Mr. James Peats 23^" " "24 " 
 
 Mr. Ranburn 24^" " "24 " 
 
 1 Beauties of Scotland, iii, 77. Sinclair's Scotland, iii, 69. 
 
 2 Survey of Ayrshire, p. 466. * Journ. of Ag. 1st eer. vol. v, p. 363. 
 
 5 How to Choose a Milch Cow, p. 139. 
 
CHEESE. 55 
 
 This would establish the proportion as 1 pound of 
 cheese to each 3.872 quarts of milk, or as 1 to 8| or 
 10.1 pounds, according as wine or beer measure is 
 intended. 
 
 About Kilmarnock, in 1869, we were informed by 
 intelligent farmers that 3 pounds of curd a day per 
 cow was considered a large yield, but 2^ pounds per 
 day was about the usual quantity, taking the aver- 
 age of all the cows. 
 
 Archibald Sturrock, 6 in 1866, estimates the yield 
 annually per cow throughout Ayrshire at 432 pounds, 
 and for the season of six mouths, 384 pounds in the 
 best grazing district, and 288 pounds in the poorest. 
 
 A writer in 18 7 2 7 says that cheese is made in Ayr- 
 shire from the time the cows go to grass until the 
 commencement of November, and the quantity each 
 cow is estimated to produce is from 3 to 4 hundred 
 weight, or from 336 to 448 pounds. 
 
 A letter from Mr. Robert Wilson places the daily 
 production of cheese as 3 pounds for a good average. 
 From 3 to 5 hundred weight (336 to 560 pounds) 
 may be reckoned a cow's produce of cheese, the 
 higher quantity when the pasture is superior being 
 as possible as the smaller when it is inferior. 
 
 The cheese made in Ayrshire is a sweet-milk 
 cheese, mild-flavored and rich, called the "Dunlop.' r 
 It was begun to be made by some farmers in the 
 Bailliary of Cunningham prior to the middle of the 
 last century, and it has gradually extended over the 
 
 e Prize Essays H. Soc. 4th ser. i, 80. 
 7 Milk Journal, Jan. 1, 1872, p. 20. 
 
56 DUNLOP CHEESE. 
 
 counties of Ayr, Renfrew, and Lanark, and in Gal- 
 loway. 8 At the present time there is a considerable 
 manufacture of the English cheddar in these regions. 
 
 Cheeses made in Scotland are neither washed nor 
 rubbed nor greased, on the outside, nor painted like 
 some of the Dutch and English cheeses, but merely 
 laid up to dry on clean boards, in a place neither dry 
 nor damp, and frequently turned. 9 
 
 The Dunlop cheese is generally not so acrid in the 
 taste as most of the English cheese, nor is it so hard 
 and dry as that of Holland ; it is softer and fatter 
 than either. 9 Subjoined is an analysis, by Mr. Jones, 
 of a cheese made in 1845, and analyzed in 1846, 10 
 expressed in percentages. 
 
 "Water 38.46 
 
 Caseine 25.87 
 
 Fat 31.86 
 
 Ash 3.81 
 
 " Somewhere about five o'clock, A. M., the morning 
 milking of the cows takes place. The milk is carried 
 direct in the 'higgles' as drawn from the cows, and 
 emptied through a very fine wire-cloth sieve ('the 
 milsey'), or else through a thin canvas cloth, into 
 a large ' milk-boyen ' or tub standing in the contigu- 
 ous diary-room. . . . 
 
 "The cream of the previous evening's milk is 
 skimmed off, and the remainder being warmed in a 
 vessel in the boiler to about or fully 100, is then 
 added through the sieve, along with the cold cream, 
 
 8 Journal of Agriculture, 1834-5, p. 358. Same, p. 362. 
 
 1 Journal R. A. S., 1858, p. 420. 
 
DUNLOP CHEESE. 57 
 
 to the morning's meal already in the tub, and raising 
 the whole when added to an uniform temperature of 
 from 86 to 88 J . Milk, as it comes from the cow, 
 is about 96. After stirring in the 'rennet,' the milk 
 takes about thirty minutes seldom less, sometimes 
 more to properly 'thicken' or coagulate. . . . 
 The breaking of the thickened fluid conies next in 
 course. This is effected, generally, by passing the 
 arm and outspread palm softly' and steadily in all 
 directions through the coagulated milk after a short 
 time allowed for the curd to subside, most assisting 
 by pressing it gently down with their palms, the 
 whey is lifted off with a suitable vessel, and poured 
 through a sieve into some receptacle for the use of 
 the pigs. The massed curd left in the 'boy en* is 
 then cut into about four-inch cubes, which are tied 
 into a wet, coarse cloth, spread within a square 
 wooden box, with perforated bottom and sides 
 (termed a ' dreeper ' or ' drainer ') , and subjected to 
 a pressure of about twenty pounds or so. The curd 
 undergoes this process four to six times, with length- 
 ening intervals between, and each succeeding time 
 being cut into still smaller pieces, with increased 
 pressure, till the whey has been as completely ex- 
 pressed as the ' dreeper ' is capable of. ... The 
 broad lump of solid curd ... is first cut into four- 
 inch cubes or so, and which are then put through the 
 curd-mill, which fractures or tears, rather than cuts 
 the bits into fragments. 
 
 "Due allowance of salt having been mixed, in the 
 proportion of 1 to 48, a fit-sized 'chessat' (abbrevi- 
 
58 DUNLOP CHEESE. 
 
 ation for cheese vat) is selected, and a cheese-cloth 
 being spread within it, the prepared curd is firmly 
 pressed in with the hand, the corners of the cloth 
 being brought up over all, and the contained curd, it 
 may be, jutting some three to four inches above the 
 edge of this chessat. By this time it is rather past 
 noon of the day. Some then place the chessat in 
 front of the kitchen fire, with the lid weighted, and 
 standing there for most of the afternoon, frequently 
 turned so as to equalize the heat, and at evening it is 
 put in the cheese-press. Others warm the prepared 
 curd in a vessel before the fire prior to making up 
 the cheese. During the process of pressing, too, the 
 chessat is occasionally brought to the kitchen fire. 
 ... A certain degree of heat, tending to improve 
 the quality as well as facilitate the pressing, must be 
 kept up within the curd whilst becoming solid. . . . 
 "The made-up cheese we put to press towards 
 evening is taken out of the chessat on morning of 
 second day, and is then in very many dairies, 
 though not by all scalded with the cloth on for 
 near an hour in hot water fully as hot as can be tholed 
 with the hand. It is wiped when taken from the hot 
 bath, wrapped in a dry cloth, and put to press again. 
 It is removed and dry cloths substituted at noon and 
 evening of same day, reversing the cheese in chessat 
 at each remove. Like performance has to be gone 
 through, it may be only once in some dairies, per- 
 haps twice in others, and even three times occasion- 
 ally, on the third day, by which time the cheese is 
 perfected. The dairy-woman has thus always three 
 
DUNLOP CHEESE. 59 
 
 cheeses iii hand. The cheese is then placed, without 
 more ado, wherever it is to lie, till sold and sent off, 
 being reversed and rubbed with a dry cloth every 
 day for a short time at first, and afterwards at length- 
 ening intervals. None of their inward coloring with 
 annatto, or outside painting with Spanish brown; 
 nor sweating nor greasing nor canvas swaddling at 
 all. Just the naked, unadulterated truth." 11 
 
 11 Archibald Sturrock, in Prize Essays H. Soc. 1868-7, p. 89. 
 
60 MEAT. 
 
 MEAT. 
 
 IN Scotland, the older cows and the steers are used 
 extensively for the purpose of food. Almost every 
 reference to the merits of the Ayrshire breed refer to 
 their grazing qualities. Thus Aiton says that their 
 beef is better than that of most other breeds on ac- 
 count of the fat being more evenly mixed with the 
 lean, and claims that the dry cow fattens faster than 
 any other breed. 1 Colman quotes an Ayrshire far- 
 mer who claims there are no better feeders, and that 
 when fatted their beef is as good as that of the West 
 Highland breed. 2 
 
 A reference in the " Dumfries and Galloway Cou- 
 rier " says that there are many instances in which 
 Ayrshires of the same age and size with Galloways 
 have attained to a nearness kindred weights. Two- 
 year-olds of this breed will give the same price as 
 Galloways of the same age. 3 
 
 Sinclair says that they fatten faster and to as great 
 an extent as any of the other breeds in Scotland ; 4 
 and G. Murray (in Jour. R. A. S. of England) says 
 that they are of a kindly disposition, and feed readily 
 when tied up in the stall or put in good pasture. 5 
 
 1 Survey of Ayrshire, 429. 
 
 2 European Ag. ii, 318. 
 
 8 July 11, 1842, quoted in Journ. of Ag. xiii, 1st ser. p. 228. 
 
 4 Code of Agriculture, p. 19, note 142 of notes. 
 
 5 Journ. E. A. S. 1866, p. 56. 
 
61 
 
 H. N. Fraser, on the contrary, denies their value for 
 feeding purposes, and says that they are of slow 
 maturity. 6 
 
 Quotations giving opinions of their value for graz- 
 ing could be indefinitely multiplied. The truth 
 seems to be, that the shapes are not those which are 
 most profitable to the butcher. They cut up with not 
 such economy as the Short-horn, nor do they arrive 
 as early at maturity. As feeders they are the equals 
 of many breeds used for grazing, when rightly treated, 
 but have not the same aptitudes which have been bred 
 so especially in the Short-horn. 
 
 In quality of meat, they can hardly be excelled ; 
 our experience in Glasgow and Ayr in 1869, and 
 with a barren heifer in 1872, justifies us in describing 
 their meat as fine-grained, high-flavored, juicy, and 
 marbled with fat. 
 
 A few extracts from the catalogue of H. H. Peters, 
 of Southboro', Mass., will illustrate the capabilities 
 of this breed, among the hills of New England, as 
 possible beef producers. "The imported cow Ada, 
 proving barren, was fattened during the winter of 
 1862-3. About the first of April, 1863, she was 
 slaughtered. Her dressed weight was 1,009 pounds, 
 of which the beef weighed 882 pounds, the tallow 111 
 pounds, and the hide 70 pounds. The quality of her 
 beef was pronounced, by persons well qualified to 
 judge, superior. It was fine-grained, and the fat and 
 lean so well mixed as to produce the marbled appear- 
 
 Pr. Essays H. Soc. 1868-9, p. 331. 
 
62 MEAT. 
 
 ance which is highly prized by epicures. The meat 
 was also in large quantity in proportion to the bone. 
 
 "The imported cow Nannie, nine years of age, 
 dropped a calf in September, 1862 ; was milked un- 
 til July, 1864, when she ran in a short pasture until 
 November, without extra feeding ; since that time she 
 has had meal, eating most heartily, and increasing in 
 weight more rapidly than grade Short-horns which 
 have been fed with her. She weighed 1,372 pounds 
 in March, 1865. 
 
 "A full blood steer, three years old March 5, 1865, 
 now weighs 1,332 pounds, and girths six feet and ten 
 inches ; had never tasted meal until the middle of 
 November last, four months ago." 
 
THEIR WORTH. 63 
 
 OPINIONS OF THEIR WORTH. 
 
 As early as 1805 the merit of the breed seems to 
 have been known beyond their home, and Ro. Forsyth 1 
 mentions their presence and estimation in Renfrew- 
 shire, Perthshire, Dumbartonshire, and Stirlingshire, 
 and Aiton 2 mentions their inroad into Galloway in 
 1802. In 1842 the "Dumfries and Galloway Cou- 
 rier" 3 speaks of them as "creeping fast over Dum- 
 friesshire and Galloway." In 1872 they had been 
 around distant Inverness for a number of years. 4 
 Their merits have also been recognized in foreign 
 countries, as witness their exportation to America, 
 the Canadas, France, Oldenburg, and Norway. 
 
 Sinclair 5 writes, "The Ayrshires are perhaps the 
 best milkers of their size in Great Britain, and at the 
 same time are excellent feeders when dry of milk, for 
 they fatten faster and to as great an extent as any of 
 the other breeds in Scotland." 
 
 The " Dumfries and Galloway Courier " 3 of July 1 1 , 
 1842, says, "The opinion is becoming more and more 
 general that the Ayrshire breed of cows is superior 
 to any other in our island, qua the pasture, the byre, 
 and the milk-house. In size and weight they suit the 
 
 1 Beauties of Scotland, iii, 8, 347, 405; iv, 245. 
 
 2 Survey of Ayrshire, p. 426. 
 
 3 July 11, 1842, quoted in Journ. of Ag. xiii, 1st ser. p. 228. 
 
 * Pr. Essays H. Soc. 1872, iv, 51. 
 
 * Code of Agriculture, p. 19, note 142 of notes. 
 
64 OPINIONS OF THEIR WORTH. 
 
 grass enclosures of Scotland, but especially of such 
 districts as Ayrshire, Lanarkshire, Dumfriesshire, and 
 Galloway, where such herbage as best suits dairy stock 
 abounds. They are easily fed, and in. proportion to 
 bulk give more milk than any other. Already, as 
 milkers, they have supplanted to a great extent all 
 the other kinds in the county from which they take 
 their name. . . . Galloways, as beefers, are ex- 
 cellent stock, but we have known many instances 
 in which Ayrshires of the same age and size obtained 
 to a nearness kindred weights. Two-year-olds of 
 this breed will give the same price as Galloways of 
 the same age." 
 
 In 1837 Baron Malzahn Sommerstorff, on the part 
 of an association in Pomerania, imported 185 cows, 
 and he testifies that he had found no breed that gave 
 so much milk upon moderate food as the Ayrshires/ 
 
 At the Universal Exposition at Paris, "pre-emi- 
 nently did the Ayrshires and Alderneys stand first in 
 the first division, and the former received the impress 
 of the approval of the foreign agriculturist by the 
 rapidity with which they were bought up, a rapidity 
 unequalled by that of any other breed, excepting the 
 Bretons. ... In reference to the division of 
 the different breeds of cattle we have given above as 
 milkers, we may state it agrees with the results 
 which have been obtained at the Imperial School of 
 Grignon, from carefully conducted experiments. The 
 Ayrshires are proved there to give the largest quan- 
 tity of milk in proportion to the quantity of food 
 
 e Alb. Cult. Jan. 1, 1844. 
 
OPINIONS OF THEIR WORTH. 65 
 
 consumed, the Swiss cattle the next, and the Bretons 
 next." 7 
 
 "M. Bonnemant, fully appreciating the valuable 
 milking qualities of the Ayrshires, and their suitability 
 for Brittany, has introduced a considerable number 
 of first-rate animals of that breed." 8 
 
 Mr. Horn, before an English Farmers' Club, pro- 
 ceeds, " I next advert to the Ayrshires, and I be- 
 lieve, taken as a breed, they are the most select as to 
 milking properties. ... I hesitate not to state 
 that we have no other class of cows, taken as a breed, 
 that will produce the quantity of milk for food con- 
 sumed. Hence the high estimation in which they are 
 held in cheese-making districts." 9 
 
 Dr. Voelcker, 10 the honored chemist of the Royal 
 Agricultural Society of England, says, "For dairy 
 purposes in cheese districts, the Ayrshires are justly 
 celebrated ; indeed, they seem to possess the power 
 of converting the elements of food more completely 
 into cheese and butter than any other breed. The 
 food in their system appears to be made principally 
 into milk and not into meat." 
 
 G. Murray, 11 an English writer, also states that 
 " this breed stands unsurpassed for the purpose of 
 the dairy, and has within the last twenty years been 
 much improved with special reference to its milking 
 capabilities ; they are of a kindly disposition, and 
 feed readily when tied up in the stall or put on 
 good pasture." 
 
 7 Journ. of Ag. 1S55-7, vii, 417. 9 Gard. Chem. and Ag. Gazette, Sept. 19, 1853. 
 Journ. of Ag. 1857-9, viii, 233. J-mrn. K,. A. S. of Eng. xxiv, 308. 
 " Jouru. R A. S. of Eng. vol. 2, 1866, p. 56. 
 
66 OPINIONS OF THEIR WORTH. 
 
 John P. Reynolds, 12 the Commissioner from Illi- 
 nois to the Universal Exposition at Paris, in 1867, 
 in reporting upon the horned cattle there exhibited, 
 writes, "At the Imperial Model Farm of Viucennes, 
 where one hundred cows are kept for milking, and 
 the sale of their product in Paris, the varieties are 
 Ayrshire, Brittany, Swiss, Normandy, and Flemish, 
 which, as M. Tisserand informed me, taking into 
 account the food consumed, rank for quantity of milk 
 in the order I have named them." 
 
 H. N. Fraser, 13 in a prize essay, writes, " Dairies 
 being very numerous in Dumfriesshire, Ayrshire cattle 
 occupy the most prominent place, cows of this useful 
 and valuable breed being considered the best milkers, 
 and at the same time easier kept than any other." 
 
 A correspondent of the " Country Gentleman " 
 from Passaic Co., N. J., writes, under date of 
 July 8, 1869, "Daring the last winter I kept over 
 three Ayrshire cows and three common ones, fed 
 them all alike, and in the spring the Ayrshires looked 
 fat, smooth, and nice, while the common cattle were 
 poor and ragged, so bad that I was ashamed of 
 them, while I was proud of the others. Another 
 thing is, they give a great 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- 
 tives, fed and treated precisely alike winter and sum- 
 mer ; the Ayrshires have proved the most hardy, the 
 
 12 Trans. 111. Ag. Soc. vol. 7, p. 696. 
 
 is Prize Essays High, and Ag. Soc. 1868-9, p. 331. 
 
OPINIONS OF THEIR WORTH. 67 
 
 best milkers, both in first yield and in holding out, 
 have kept in the best condition on the same food, 
 and have finally superseded the others by their own 
 merits." 
 
 Mr. Charles Shepard, writing us from Ogdens- 
 burg, N. Y., says, "It is admitted by all dairymen 
 in this section, that wherever the Ayrshire blood pre- 
 vails in the herd, that cow winters best and produces 
 most on short feed." 
 
 Mr. Edward L. Coy, Washington Co., N. Y., 
 writes us : " In fact, I never had my natives keep in 
 as good condition, both summer and winter, on the 
 same care and feed as my Ayrshires do." 
 
 Mr. J. D. W. French, of North Audover, Mass., 
 writes, "As compared with grade or native stock, I 
 find the Ayrshires hardier and easier to keep under 
 the same treatment " ; while Mr. F. H. Apple ton, of 
 West Peabody, states, "By experience I call my 
 Ayrshires very hardy naturally. But I think that 
 they can be made tender or hardy according to the 
 treatment they receive. This is the result of obser- 
 vation among numerous other herds." 
 
 Mr. A. P. Ball, writing from the Province of 
 Quebec, testifies, " They have stood alongside of as 
 good grade cows as I had, also by thoroughbred Short- 
 horns ; they are easier kept and come out better in the 
 spring on the same description of food than either of 
 the first named. I do not say on the same quantity : of 
 course, they, being smaller than the others, would not 
 naturally require as large a quantity, but I state the 
 
68 OPINIONS OF THEIR WORTH. 
 
 same quality, giving each breed what they require 
 and could cleanly consume without waste." 
 
 From H. W. Eddy, Watertown, N. Y., we have 
 the following : w My Ayrshires are intelligent, ambi- 
 tious, and industrious feeders universally ; will 
 recognize a stranger instantly ; have never had a sick 
 one except when hurt or injured in somewise ; and 
 the peculiar fineness of their nature and ambition 
 will compel them to be upon their feet as long as 
 strength holds out. They feed rapidly 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 
 commonly overlooked by the native cow. In con- 
 sequence of their intelligence they will resent an 
 injury and appreciate a kindness, making it very 
 necessary to treat them justly." 
 
 And with the admirable observations of Mr. Eddy 
 we close our chapter. 
 
ENVIRONMENT. 69 
 
 ADAPTABILITY. 
 
 WHEN 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 
 familiar, his inquiries will be directed to two aspects 
 of the proposition : first, as to the excellence of the 
 new breed ; and second, as to its adaptability to meet 
 the requirements of his situation. 
 
 The fact should not escape us that all breeds 
 will not show to equal advantage when brought 
 into the same locality. In nature we observe a 
 nice fitness of the animal for its place. In domes- 
 tication we also observe this predominance of nature, 
 the yielding of the animal to more closely fill her 
 environment. Water not more certainly seeks its 
 level than do our animals, domesticated and wild, 
 seek to correspond with the conditions within which 
 they are placed. 
 
 Bring the life of the tropics into our wintry clime, 
 and how soon is death around ! Bring that of the 
 more temperate zone, there is less of death ; but 
 with the survival of life in the species, there is not a 
 continuance of the shades of character and resem- 
 blance to its own. For a while divergence obtains, 
 until in length of time equilibrium is restored, and 
 the breed, remoulded, is uniform as before. 
 
70 ENVIRONMENT. 
 
 When a breed of cattle is introduced to a locality 
 to which it is a stranger, the first exertion of its 
 force is spent in seeking an adaptation to its new 
 environment. The result may be a retention of its 
 own traits, or it may be the loss in part or wholly 
 of certain characters and the acquirement of new 
 ones. 
 
 Suppose the improved Short-horn to be placed upon 
 the plains of Texas and to be left quite to themselves. 
 If they survive the change, and you seek them after 
 the lapse of time, will it be the Short-horn, or even 
 the old Yorkshire, that you will find? Will you not 
 find more of horn and less of body, a greater length 
 of leg and a build for travel ? Will there not be 
 more speed and less fat ? Will not the type conform 
 to the conditions within which they are placed? 
 
 The dairyman should consider these things. Yet 
 the artificial conditions to which his cattle are sub- 
 jected make the intention of nature less apparent. 
 The resisting force is greatest when art is the most 
 upheld, and nature, its power usurped, only slowly 
 and perhaps almost imperceptibly intrudes to thwart 
 her purposes. 
 
 The Ayrshire cow, removed to England, is said not 
 to maintain her dairy qualities at the best ; there is 
 tendency to flesh. The American-bred Jersey shows 
 more horn, larger bone, and a less deer-like form 
 than the Jersey-born. Have we not seen the Short- 
 horn brought from England, cultivated here for a few 
 generations, and returned, an improvement over the 
 English-bred ? 
 
ENVIRONMENT. 71 
 
 Changes induced by change of environment, illus- 
 trations of which are numerous, ought to teach us 
 not to expect the Ayrshire to be always, or often, 
 when taken to new countries, true to her fame. We 
 believe her to be a smaller milker in New England 
 in general than she is in Ayrshire. The atmosphere 
 here carries habitually less water, and there is less 
 of nutritious food in our pastures, and more wear of 
 life in obtaining it. Yet she is a larger milker in 
 New England, we believe, than is any other breed. 
 Although our climate is unlike that of Ayrshire, and 
 our feed less milky, the sum of her conditions offers 
 not as great contrasts as obtains when the Hoi stein 
 is sought to be acclimated with us. 
 
 The degree of hardiness of a breed may be in- 
 ferred from the nature of its home. The Ayrshire 
 is exceptionally hardy. Though you may not expect 
 to freeze her blood in the yard, and at the succeeding 
 thaw find her milk flow unimpaired, her coat sleek, 
 and her back straight, yet she will be as profitable 
 with those who expect all this from a cow as any 
 other. But for her sake we should advise such not 
 to breed Ayrshires. A pump with valves at the bot- 
 tom of the well will be better property. 
 
 Expose her to hard fare and rough winds, she will 
 not be handsome, but the constitution she carries 
 with her, and her inherited vigor, will be manifest. 
 With the bestowal of better feed and reasonable pro- 
 tection, the dormant forces of her nature are awak- 
 ened, and in uses she acts, and in appearance she 
 looks, the beauty of the yard. 
 
72 ADAPTABILITY. 
 
 The hardiness of the Ayrshire, her instincts, lend- 
 ing both boldness and prudence to her character ; 
 her liveliness of movement; her medium size, and 
 her character for seeking her food, all adapt her to 
 be useful, where many breeds would be out of place, 
 and would be spending their force in contention with 
 adverse circumstances. The Ayrshires show their 
 superiority the most where disadvantages are to be 
 overcome. Scant pasturage, steep hill-sides, sudden 
 changes of temperature, and transitions from a moist 
 to a dry atmosphere, are not favorable to dairy in- 
 terests. But among such conditions, as in New Eng- 
 land, the cow may be as much a necessity as in more 
 favored sections of the country. While the Ayrshire 
 may be as well, or better, adapted to afford profit in 
 the favored localities than other breeds, we bespeak 
 specially her superior claims for such half-fertile 
 localities, where as great work is required of the 
 animal in the obtaining of food as in the utilization 
 of it. 
 
 We would not be understood to assert that she is 
 unappreciative of the clover-field, where the feed is 
 to her eyes ; in such her udder swells to large pro- 
 portions. The Ayrshires of the western* portion 
 of New York State show how kindly she accepts 
 generous fare. The cheese factory to which many of 
 this breed are tributary tells the story of their worth. 
 
 Upon soils of great agricultural capacity the dairy- 
 man has more breeds from which to select than he 
 who cultivates a soil of less fertility. To the former, 
 the choice is equally open between the larger and the 
 
ADAPTABILITY. 73 
 
 smaller breeds ; with the latter, the smaller breeds 
 only can be considered. If a larger animal be adopted 
 than his lands will carry, nature is ever at work to 
 reduce the size, and only pampering care can main- 
 tain it, for the land must eventually determine the 
 size of the animal. To work against material forces, 
 rather than with them, is generally most unsatisfac- 
 tory. 
 
74 THE IDEAL AYRSHIRE. 
 
 THE IDEAL AYRSHIRE. 
 
 THE ideal Ayrshire cow is an animal best designed 
 to fulfil 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 
 and functions. Generations of honest endeavor to- 
 wards an ideal more or less perfect have developed her 
 into her 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 
 dairymen the world over. The large digestive ca- 
 pacity, the economy of form and capacity of udder, 
 are her most striking features, indicating usefulness, 
 while these are united with a straightness of back, 
 with openness of vertebral joint and comeliness of 
 proportion, a brightness of eye, and that intelligence 
 of expression so attractive to the observer. She has 
 instincts ; she knows well her wants ; and her frame 
 and her body, her appearance and her functions, are 
 the happy equilibrium between the powers of nature 
 and the powers of art. 
 
 To follow out the line of development of the Ayr- 
 shire cow, we must commence with the udder, for it 
 is here that the effort after productive power .in the 
 milch cow quickly produced a tangible result. As an 
 obvious feature, this organ early showed its relation 
 
THE MILK VESSEL. 75 
 
 to uses, and the recognition of this led the breeder 
 to seek at first an increase of its size, and at a later 
 period an economy of its form ; and these two united 
 produce a large part of that condition which we call 
 quality. The changes produced in the milk-vessel 
 necessarily occasioned correlative changes in the cow ; 
 and our plan is to follow in this line of divergence 
 until we present the completed animal, our ideal of 
 the perfect dairy cow. 
 
 The desired udder (and in the best specimens of a 
 cow the udder desired is very nearly realized) is com- 
 posed of four glands, of which the udder is the sling. 
 These glands are enclosed and separated by a fibrous 
 tissue, which, reflected from the walls of the abdomen, 
 forms a septa and support. These glands are flattened 
 rather than pointed or oval, as in some other breeds, 
 and these, as well as the septa, are noteworthy for the 
 elasticity and tone of their tissues, as well as for their 
 freedom from fat or muscular matter. The udder ac- 
 cordingly should be close to the body, level and broad, 
 and should derive its capacity from the extent of its 
 attachments. The glands being flattened, free from 
 fat, and possessing a tone or milking habit, make lit- 
 tle show when not in use, but snugly attached to the 
 abdomen, are covered and concealed by the soft skin 
 of the milk-vessel, so wrinkled and creased and 
 folded as to convey to the unthoughtful observer an 
 incorrect idea of its capabilities for extension. Yet 
 the looseness of the skin, when considered in connec- 
 tion with the distant attachment, the glandular feel 
 and other well-known signs, afford to the trained ob- 
 server indications of large usefulness. 
 
76 THE MILK VESSEL. 
 
 When filled, the udder should retain its flatness of 
 form, accompanied with a certain squareness of out- 
 line. When viewed from behind it should appear 
 broad and deep, extending far back, its attachments 
 loose even to the vulva, and presenting to the sight 
 no hollowness above the glands, no clefts, nor any 
 vacancy between itself and the twists of the thighs. 
 As viewed from the side it should extend well for- 
 ward, and its skin should merge into the swollen and 
 tortuous milk-veins. No indentation should be seen 
 between the teats, and the hand passed beneath 
 should clearly render sensible the great breadth and 
 flatness, while the eye takes in a levelness of sole 
 corresponding to a line drawn from a point near the 
 brisket, to the hindermost part of the vessel. 
 
 The signification of this udder is its harmony 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 
 supply and removal, but necessitates other modifica- 
 tions of structure. 
 
 The economy of the position is such as protects 
 the bag in the largest degree from chance injuries, 
 and the animal is freed from the annoyance of the sag 
 in walking on the road, or grazing. As 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. 77 
 
 to the heart, the great agent for supply. Further- 
 more, the temperature of the close udder is retained 
 and maintained by a less expenditure of force, that 
 is, food, than the pendent one, which exposes a larger 
 surface to the air, and places the obstacle of gravity 
 to the flow of the blood. 
 
 The teats should be equidistant and at a sufficient 
 distance apart. They are short, apparently from a cor- 
 relation in structure with the flattened gland. They 
 should be at some distance apart, as indicating the 
 extent of gland, and set evenly, as indicating the 
 evenness of size of the glands ; cylindrical, rather 
 than cone-shaped, as this appears to follow from the 
 tone of the tissues and type of the gland of this 
 breed. 
 
 The length of the udder is accompanied by length 
 of quarter, and the breadth of udder by breadth of 
 hip, for the bony framework determines the distance 
 of possible attachments. As there seems a correlation 
 in this breed between the breadth of the hip and the 
 distance from the hip to the buttock, with the broad 
 udder, we should expect a long udder. Hence the 
 broad hip and long quarter so universally admired in 
 this cow. 
 
 The squareness of the udder in its attachments not 
 only is indicative of capacity, but also of the broad 
 belly which so almost universally belongs to the cow 
 which best digests her food. The workshop of the 
 belly requires abundant room for the storage and 
 transforming of supplies, and this space, which is fur- 
 nished by the broad hips, and required and indicated 
 
78 THE BODY. 
 
 by the broad udder, requires strength of loin and 
 back. Hence the Ayrshire cow should excel in this 
 point. The short ribs should be arched but little, 
 and their length should be great, so supporting the 
 skin, as to leave a deep hollow at the flank when the 
 animal is hungry or thirsty, to be obliterated by re- 
 pletion. This is indicative of the tendency to milk- 
 giving as contrasted with the tendency of laying on 
 flesh ; and such are our requirements. 
 
 The looseness of attachment to the udder 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 udder with its proper accommo- 
 dation not only requires that there should be breadth 
 between the thighs, but that these should be thin and 
 flat at the point which may be technically described 
 as the twist, for it is preferable to have the pressure 
 on the udder from within rather than from without. 
 The round ham and fleshy thigh is more characteristic 
 of the grazing than of the dairy animal. % 
 
 It appears to be a physiological law that when 
 nourishment flows to one organ 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 structural relations would 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 
 milk-giver by inheritance, she has failed to develop 
 her forward parts in correspondence with the develop- 
 
THE HEART. 79 
 
 ment of her rearmost half. Through the economy of 
 forces, the food is sparingly used for the building up 
 of parts beyond the necessity of the animal, but is 
 directed to giving largeness to the parts that are 
 tributary to her services, and to a direct reappear- 
 ance in her products. The appearance of lightness 
 forward is caused rather by the absence of unneces- 
 sary flesh and the comparison with the hips and 
 flanks, than by any deficiency in the constitutional 
 functions. The demands of the udder are a large 
 supply of blood, which can best be supplied by a 
 healthy heart, not cramped by position, and purified 
 in lungs of ample power. Hence we seek the appear- 
 ance of vigor as indicated by the absence of hollow- 
 ness behind the shoulder, by depth through the 
 region of the heart, and by the show of abundant 
 constitution as seen from the front. 
 
 As the Ayrshire cow is possessed of these qualities 
 which are of value, we must look for their perpetua- 
 tion to the needs of the reproductive system, as indi- 
 cated by the hook bones being wide apart, and by 
 the ampleness of the bony covering, which, to cor- 
 respond to the parts as already given, would be de- 
 scribed as a pelvis long, broad, and straight. 
 
 Heaviness of the neck is a masculine characteristic, 
 and it therefore follows that a departure from this 
 type would be desirable in the milch cow. An ex- 
 tremely thin neck has a cowey look, but may, on the 
 other hand, indicate too great delicacy of constitution. 
 The short, thick neck would indicate hardiness, and 
 if overladen with muscle, would suggest barrenness. 
 
80 THE BONE. 
 
 To harmonize with our ideal we would choose the 
 neck of medium length, clean and round in the 
 throat, neither too thin nor too thick, and with a 
 symmetrical taper. 
 
 The head should have a look of extreme femininity, 
 a soft, intelligent, motherly expression. To attain 
 this, the nose must be fine and tapering to the ampler 
 muzzle, and the lower jaw neither heavy nor long, 
 especially on the broad-faced type of animal. Breadth 
 of face seems accompanied by a certain refinement of 
 jaw. The lower jaw is stated to be homologous with 
 the fore limbs, and under the law governing the de- 
 velopment of homologues, we should expect the fore 
 limbs to be varied in an allied manner. As a matter 
 of fact, the delicate and shapely head is rarely set 
 upon ill-fashioned limbs. 
 
 Fineness and flatness of bone and firmness of joint 
 are points which experience has shown to be the 
 accompaniments of thrift in all breeds, and none the 
 less so in a dairy animal. This partiality for econo- 
 my influences us also in our desire for the diminution 
 of the bulk of those portions of the body that we con- 
 sider useless. Hence all folds and wrinkles, the large 
 brisket, excessive growth of horn, and all extremes 
 in non-essential points, are discountenanced by the 
 breeder. 
 
 The animal may possess all desirable points in 
 detail, and yet be deficient, in that these characters 
 are not so blended as to form an harmonious whole. 
 The totality of structure must be sought, and be so 
 gained, that there be neither unnecessary weight nor 
 
AJ^^IO"! 
 
THE SKIN. 81 
 
 bulk, and such an unison of adjustment, as to make 
 the cow an exemplar of economy in its highest type. 
 In so far as the Ayrshire cow has not attained to this, 
 must the breeder strive for it, crowning his art with 
 this success, the tribute to his genius. 
 
 The skin is not only the covering to the animal, 
 binding together her parts, and protecting the under- 
 lying parts from exposure, but it gives support to 
 the hair, and is studded with glands, and may be 
 considered one of the organs of the animal body, as 
 through it is eliminated not moisture alone, but car- 
 bon and other products. Reason as well as experi- 
 ence teaches that its texture and " feel " may be indic- 
 ative of certain qualities in the animal. It is here 
 that we are enabled to detect degrees of vascularity 
 and thrift ; and the hand, taught by experience, can 
 tell by the touch the good from the bad feeder. The 
 skin to be desired in the Ayrshire is neither too thick 
 nor of a papery thinness, but medium. It should be 
 vascular, that is, soft ; and although it must not be 
 so well underlaid by fat as in the grazing breeds, it 
 must be loose and easily lifted. 
 
 As some of the glands of excretion are homolo- 
 gous with the glands of the udder, their appearance 
 may give us an idea of some qualities of the milk. 
 By experiment we have satisfied ourselves of the re- 
 lation of the color of the skin secretion as found in 
 the ear and elsewheie, with the color of the butter 
 the animal affords; there is a seeming relation be- 
 tween the glands of the skin and the lacteal gland, 
 which suggests a vicarious action, in a measure, be- 
 tween the two. 
 
 5 
 
82 FORM. 
 
 The hair is desired to be soft and woolly, on 
 account of its protecting power, thus acting as an 
 assistant in economizing the animal heat. It is prob- 
 able, however, that the texture of the hair and its 
 form is affected by the climate to a large 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 
 affected by 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 
 to protect, 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- 
 duction among those to whom the aesthetic is of value. 
 Therefore, fineness of form, as far as is compatible 
 with usefulness, is to be praised. The small horn 
 beautifully curving, the thin ear, the fine tail of good 
 length and well switched, and the color, each and all 
 add value. 
 
 Although red and white, or brown and white, are 
 colors towards which many are partial, yet any color 
 but roan is allowable to the thoroughbred. A strong 
 mixture of white, as lending style and adding to their 
 picturesqueness, in our opinion is admirable. 
 
 On account of the importance we attach to the 
 presence of the escutcheon on a dairy animal, we 
 have preferred to give the subject a paragraph by 
 itself in this place. 
 
GUENON'S SYSTEM. 83 
 
 The following language was used by the Committee 
 on Agriculture in their report to the French National 
 Assembly upon " Guenon's Theory of the Milk-Giv- 
 ing Properties of Cows " : 
 
 "Admitted by our most learned veterinarians of 
 the Royal College of Alfort and elsewhere, encour- 
 aged by the Government, confirmed by a thousand 
 proofs, and sanctioned by your approval, the dis- 
 covery of M. Guenon may now be considered as 
 having reached the dignity of a science. It applies 
 alike to males and females, to calves and full-grown 
 animals ; and from this last fact we may make this 
 fruitful deduction : Hereafter the farmer need rear 
 none but such calves as will make good milkers, hand- 
 ing over to the butcher such as will not." 
 
 If Francis 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- 
 self? He says, " It did not suffice to have discovered 
 signs that were characteristic of different sorts of cows ; 
 it was necessary to make sure that the same mark 
 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 
 individuals, by comparing them together, taking into 
 consideration the countries from which they came, 
 their stature, their yield. This was not all ; they had 
 to be classed. Conceive what toil this task involved 
 for me, a plain child of nature, who had no idea of 
 such a classification, and found myself under the 
 necessity of establishing one. The endeavor was one 
 
84 ESCUTCHEON. 
 
 to absorb me entirely ; I gave up my calling ; I 
 travelled about visiting cattle-markets, fairs, cow- 
 stables ; I questioned and cross-questioned all who 
 might be expected to know most on the subject, 
 Husbandmen, dealers in cattle, men of the veterinary 
 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 
 according to the notions of each individual. 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 
 same localities at different times and seasons, that I 
 might trace and ascertain the effects which might at- 
 tend these variations of nature. All my observations 
 were accurately noted down, and I could at length 
 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 probable con- 
 jecture." 
 
 But what are the claims? The Agricultural 
 Society of Bordeaux reported that M. Guenon 
 "has established a natural method by which it is 
 
ESCUTCHEON. 85 
 
 easy to recognize and class the different kinds of 
 milch cows, according to 
 
 " 1st. The quantity of milk which they can yield 
 daily. 
 
 " 2d. The period during which they will continue 
 to give milk. 
 
 " 3d. The quality of their milk. 
 
 " By means of these signs, which are all external 
 and apparent, he has established eight classes or 
 families, which embrace 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 
 subdivided into eight orders. It is divided, also, 
 into three sections, so that each of the sections com- 
 prehends the eight orders." 
 
 What are the signs? In Guenon's words, they are 
 the marks w visible upon the posterior part of "every 
 cow, in the space embraced between the udder and 
 vulva. They consist of a kind of escutcheons of 
 various shapes and sizes, formed by the hair growing 
 in different directions, and bounded by lines where 
 these different growths of hair meet. The varieties 
 of these escutcheons mark the different classes and 
 orders of cows." 
 
 The complete, enthusiastic acceptance accorded the 
 method of Guenon in France, while the author was 
 the presiding genius of his own idea, shows that it 
 has much value. Certain, however, it is, that in 
 England and in our own country the method has not 
 been accepted in all its original elaborateness ; and 
 there is a growing conviction that the author saw in 
 
86 ESCUTCHEON. 
 
 the upward-growing hair more than others have 
 found and more than is justified by trained expe- 
 rience. That the quality of the cow as a milk-giver is 
 indicated in the escutcheon to a very considerable 
 extent we think must be allowed, but we think it 
 will not answer to read there as Guenon claim to 
 read the number of pints of milk each cow would 
 give daily, and much less in precise terms, the 
 quality of the milk. 
 
 The internal functions of the cow do not find their 
 complete expression, their tell-tale, if we regard 
 the animal 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, 
 constitution, size, and breed must each and all 
 exert an influence in determining yield and qual- 
 ity. 
 
 Yet in the mark of the escutcheon we recognize 
 much value. We do not remember to have seen a 
 very good cow that had a small escutcheon, while 
 never have we seen a cow with a good escutcheon, 
 and of a dairy aspect otherwise, that was a poor 
 milker. We believe it will be highly conducive to 
 the success of the dairyman to regard this mark as 
 one of chief importance, as it is 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- 
 fication in all its minute details. It seems sufficient, 
 as far as our own observation suggests, that there 
 should be much of it, symmetrically disposed, and 
 
SCALE OF POINTS. 87 
 
 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 form : 
 
 Udder. Capacious, broadly attached, extending far forward and back, 
 closely held to the body, the under surface broad and flat, no clefts, no 
 hollows. 
 
 Teats. Shortish, cylindrical, of good texture, and set evenly at con- 
 siderable distance apart. 
 
 Milk Veins. Large, tortuous, disappearing into the abdomen by an 
 ample orifice. 
 
 Escutcheon. Large, extending well upwards and on thighs, mirror 
 marks large. 
 
 Belly. Ample, broad, deep, and well held up. 
 
 Head. Shortish, forehead wide; well set on neck. 
 
 Nose. Fine between muzzle and eyes. 
 
 Muzzle. Open and moderately large. 
 
 Ears. Thin and orange colored. 
 
 Horns. Widely set on and of moderate size. 
 
 Neck. Of medium length, and straight from head to the top of the 
 shoulders, free from loose skin, fine at its junction with head, and taper- 
 ngby the symmetrical enlarging of the muscles towards the shoulders. 
 
 Shoulders. Thin. 
 
 Brisket. Light. 
 
 Fore-quarter. Appearing thin in front from the contrast with the 
 hind-quarters and belly, but of sufficient thickness to ensure vigor. 
 
 Back. Moderately long and straight. 
 
 Spine. Well defined at shoulders, loose jointed, yet level. 
 
 Short Ribs. Slightly arched, the concavity in the flank at their ex- 
 tremities responding quickly to digestive condition. 
 
 Body. Deep at the flanks and in rib, broad. 
 
 Pelvis. Long, broad, and straight. 
 
 Buttocks. Neither pointed, nor round and fleshy. 
 
 Hook Bones. Wide apart, not overlaid with fat. 
 
 Thighs. Thin and broad. 
 
 Tail. Long and slender, tufted, set on level with back. 
 
 Legs. Short, the bones fine, flat, and the joints firm. 
 
 Skin. Soft, moderately thick, loose and elastic. 
 
 Hair. Soft and woolly, close. 
 
 Temper. Quiet and docile, with nerves suppressed rather than active. 
 
 Uolor. To please the breeder, but not roan. 
 
88 ORGANIZATION. 
 
 It is not merely necessary that the Ayrshire should 
 conform outwardly to this type : somewhat more is 
 needed, as will be seen from the following consid- 
 erations. 
 
 Three systems, to which all the organs are directly 
 or indirectly subsidiary, are united in the plan upon 
 which the cow is formed. There is the nutritive sys- 
 tem, composed of stomach, intestines, liver, pancreas, 
 glands, and vessels by which food is elaborated, 
 effete matter removed, the blood manufactured, and 
 the whole organization nourished. This is the com- 
 missariat. Then there is the nervous system, which 
 co-ordinates all the organs and functions, and enables 
 the animal to entertain relations with the world 
 around it, directing it what to avoid and what to 
 approach, and without which so much complexity of 
 structure as finds place in her organization would be 
 constantly at fault. There is, again, the reproductive 
 system, by which a succession of animals is secured, 
 and the hold of the race on earth assured. 1 
 
 The breed of cow that we should desire must have 
 these systems, each in health and order. Eaoh and 
 all should be developed, not alone to pursue their 
 relations fitly, and to serve their own specific uses, 
 but all developed in the direction to render the 
 animal adapted to serve a particular use, viz. in the 
 dairy cow, the greatest possible utilization of food in 
 the production of a good quality of milk. 
 
 The cow in nature lives to one end, the keeping 
 
 1 These remarks are suggested by, and adapted from, Dr. Clarke's Sex in 
 Education., 
 
ACTIVITY OF ORGANIC LIFE. 89 
 
 alive the race, as plants have all their energies con- 
 centrated to produce seed. The domesticated cow 
 lives to continue her race and to nourish human 
 beings, so that every support must be given to what- 
 soever will tend to develop her whole organism into 
 the form and activity that conduces to this double 
 service. 
 
 Given the proper organs, perfect in form and 
 adaptation to ends, the cow may be a poor thing, if 
 there is sluggish movement throughout her whole 
 organization. To produce a quart of milk an hour, 
 or half or quarter this quantity, signifies activity of 
 organs. This will appear when we consider the waste 
 and renewal of parts that is a phenomenon of life. 
 
 Carpenter, in his Physiology, says the whole struc- 
 ture originates in a single cell ; that this cell gives 
 rise to others analogous to itself, and these again to 
 many future generations ; and that all the varied tis- 
 sues of the animal are developed from cells. As fast 
 as one cell is destroyed another is generated. The 
 death of one is followed instantly by the birth of its 
 successor. This continual process of cellular death 
 and birth, the income and outgo of cells, that follow 
 each other like the waves of the sea, each different 
 yet each the same, is metamorphosis of tissue. 
 
 Bichat has defined life to be organization in action. 
 The most productive cow, as the most productive 
 man in mental or physical labor, lives an intense 
 life. Life, in the sense of motion, birth and death 
 of cells in the organism, is lived doubly when the 
 
 activity is of double measure. 
 6* 
 
90 QUALITY. 
 
 In choosing a milch cow, it may be inferred from 
 this, her quality will not always find expression in 
 outward form. It is the outward form, and the en- 
 gine within the form, and the power of this engine, 
 that is to be looked to. It may occur that animals 
 of two breeds may be found of one form, but that 
 one breed shall carry a quicker life than the other. 
 This quickened life we conceive to be one of the 
 marked characteristics of the Ayrshires. 
 
 It is the animal that unites this vitality in a form 
 that favors most economical production, with parts 
 adjusted in symmetrical relations and proportions, 
 that constitutes the perfect cow. When uses are 
 satisfied, then the possession of artistic excellence, 
 such as shall make her a thing of beauty, to the 
 connoisseur as well as the plain farmer, is desired. 
 
1 
 
 W 
 Q 
 
 5 
 PH. 
 
THE AYRSHIRE BULL. 91 
 
 THE AYRSHIRE BULL. 
 
 THE points of the Ayrshire bull should be in many 
 respects those of the cow, but modified by sex. His 
 head should be broad, the muzzle good-sized, the 
 nose small, the under jaw short, and the throat 
 nearly free from hanging folds ; his horns should 
 have size at the root, as indicating vigor ; his ears 
 thin, and of a golden color within; his eye mild but 
 intelligent, the expression, a masculine vigor, super- 
 added to the feminine type. 
 
 His neck should be not too short, but arched, as 
 giving that style which is so attractive. The muscles 
 strong and large, as being masculine ; symmetrical in 
 their development, and should not originate from 
 too limited attachments. By this we do not mean a 
 heavy neck, but large in those muscles alone which 
 lie on the sides, well up, and which are so peculiarly 
 masculine in their character as not to be unduly trans- 
 mitted to female progeny. 
 
 The shoulders should be close to the body and 
 thin, the back broad, the spine not as well defined 
 at the shoulders as in the cow, nor the hips quite as 
 broad. The broader the hip, however, the better ; 
 yet breadth of hip being more of a female character- 
 istic, this point means more in a slight variation in 
 the bull than in the cow. The pelvis should be long, 
 
92 THE AYRSHIRE BULL. 
 
 broad, and straight, and the tail set on level with the 
 back, and without a notch at its insertion. The body 
 should be well-ribbed, deep, and of good length, 
 especially deep in the flanks. A hollow space be- 
 hind the shoulders is extremely objectionable, as 
 indicating deficiency of constitution. The limbs 
 should be short, fine-boned, flat-boned, and firm- 
 jointed. A curve in the hind leg from the hock 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 for the trans- 
 mission of milk-yielding shapes. The thighs should 
 be thin and flat, and so far apart as to give great 
 space between. Watch the animal in his walk when 
 going from you. Should his legs cross, reject him. 
 Value him, if in standing his hocks are well apart. 
 The dairy bull should transmit to his female offspring 
 the space for the lodgment of the udder, for this 
 is the key to breeding for milk. Look for the 
 escutcheon, for it is a good feature ; and if there is 
 vascularity to be seen here, prominently indicated 
 by the skin and the veins, give heed to it. We also 
 like to see 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 
 ideal dairy cow. The points which indicate digestive 
 ability and space for the lodgment of the udder must 
 be strongly characterized. Hardly less important is 
 that feminine appearance joined on to a masculine 
 vigor, which is shown in part by a noble serenity 
 of expression. s 
 
THE AYRSHIRE BULL. 93 
 
 The dairy bull must be especially free from certain 
 defects and blemishes, such as the fleshy buttock and 
 rounded ham which is followed by roundness of 
 thigh. It is a beefy mark. He must not be 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 peculiarity of shape which is indicative 
 of the breed, and which is so difficult to put into 
 words. There should be style, the long, slim tail and 
 bushy switch, the harmony of proportion, 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 
 time sought to improve 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 ; 
 so that whenever it is desirable to have milk or meat 
 in large amount, at very low cost, it is better to cul- 
 tivate these qualities in separate breeds, and encour- 
 age in each that particular development conducive to 
 the quality desired in them. 
 
 No one will hesitate to affirm that the meat breeds 
 have arrived at a greater excellence in the line of 
 development for meat than have the dairy breeds in 
 the line of development for milk. The ideal of the 
 breeder has been nearer realized. Various causes 
 
94 THE AYRSHIRE BULL. 
 
 have contributed to this. It is only in place here to 
 refer to one as having direct relation to the breeding 
 of Ayrshires, and as directing us to a knowledge of 
 what we should desire in a bull of the dairy breed. 
 
 If we refer to the Short-horn, the Hereford, the 
 Galloway, and many other races that are acknowl- 
 edged meat breeds, and observe the type of the male 
 and the female, we find it essentially the same for 
 either sex. In the cow and in the bull there is an ap- 
 proach to one form, modified only by such differences 
 as attend upon sex. 
 
 With many dairy breeds, perhaps with all, many 
 persons refuse to accept the principle that directs 
 the grazier, and conceive the cow should be of 
 one type, the bull of quite different 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 dairy qual- 
 ities in a high degree, headed by a bull whose out- 
 lines are those of a meat bread ! In the one sex the 
 outline is that of the keystone of an arch, in the 
 other the brick form pediment. Here is being used 
 two typical forms of distinct functions, to effect one 
 form in the female line and another in the male line. 
 
 Consider 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 ! 
 
 The meat breeds were early taken in hand by mas- 
 ter breeders 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 
 
THE AYRSHIRE BULL. 95 
 
 maxims is "Like begets like." The grazier uses like 
 in male and female, and gets like. The dairyman 
 often uses one form of animal in the female, the form 
 typical for the females of the breed, a form in the male 
 animal of a dissimilar type, and expects that unlike 
 in each generation will get a uniform progeny. 
 
 We know persons who own Jersey and Ayrshire 
 stock, who have their conception of the male animal so 
 much fashioned by the model to which a meat breed 
 should correspond, that they seek far and wide to 
 place at the head of their herd a bull conforming to 
 this foreign mould, although they esteem less valua- 
 ble the female progeny that may conform to it. 
 
II. 
 
 HISTORY. 
 
 IN those cases where documentary evidence is ob- 
 scure, and but few notices concerning the origin of a 
 breed are attainable, it seems the more philosophical 
 to first study the condition of the country and the 
 surroundings from which the breed was evolved. 
 
 Our scheme concerns itself first with the earlier 
 records. After presenting in general terms some 
 aspects of the Scotland of the past, we shall next 
 call your 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 documen- 
 tary evidence concerning the origin of the Ayrshire 
 breed ; and the history of their origin, as founded 
 on the preceding chapters, will follow next in course. 
 
SCOTLAND AND ITS PAST. 
 
 HORNED cattle are said to be indigenous to Scot- 
 land. From prehistoric research, Wilson 1 states, on 
 evidence no doubt satisfactory, that in these early 
 times " vast herds of wild cattle of gigantic propor- 
 tions and fierce aspect roamed through the chace." 
 
 The earliest historical notice of British cattle are 
 in the " Commentaries " of Caesar, in which he mentions 
 their abundance, and that the food of the inhabitants 
 was milk and flesh, to the neglect of tillage ; and 
 Strabo 2 praises the bountiful supply of milk, but 
 denies to them the art of making cheese. 
 
 Darwin 3 states that JBos primigenius existed as a 
 wild animal at this time, and that Bos longifrons was 
 domesticated in England during the Roman period, 
 and supplied food to the Roman legionaries. 4 
 
 At this early period, the savage time, so to speak, 
 the same cattle seem to have been found more or 
 less on both sides of the border ; and in considering 
 the wild cattle of Scotland, it will be useful to re- 
 view in some measure the cattle of England, and the 
 state of the country in those days. Fitz Stephen, 2 
 
 1 Prehistoric Annals of Scotland. 
 
 2 James Wilson, in Enc. Brit, xiv, 214. 
 
 s Animals and Plants under Domestication, N. Y. 1868, i, 104. 
 * British Pleistocene Mammalia. Dawkins and Sandford, p. xv. 
 
100 SCOTLAND AND ITS PAST. 
 
 who lived in the twelfth century, speaks of the Uri 
 Sylvestris, which in his time inhabited great forests 
 in the neighborhood of London; and in the four- 
 teenth century King Robert Bruce was nearly slain 
 by a wild bull which attacked him in the great Cale- 
 don Wood. 6 
 
 Boethius, 6 who was born in 1470, and John Leslie, 
 Bishop of Ross, who wrote in 1598, 7 state that the 
 wild cattle of Scotland were white with a thick mane ; 
 and Leslie expressly states were wild and savage, 
 and formerly abounded in the Caledonian Woods, but 
 now were confined to the region about Sterling, 
 Cumbarnauld, and Kincardine. 
 
 At this period civilization had made some progress 
 in the country, the Lowlands at least ; and food, judg- 
 ing from fragments of history, was bountiful and 
 cheap. In 1290 the monasteries of Teviotdale had 
 much pasture land, and the minute and careful ar- 
 rangement of their mountain pastures, of the folds for 
 their sheep, and the byres for their cattle, and the 
 lodges or temporary dwellings for their attendants, 
 show that they paid the greatest attention to this 
 part of their extensive farming. 8 Again in 1300, from 
 excerpts 9 from the reign of Alexander III, we have 
 it stated that the fields, the mountain pastures, and 
 the forests were amply stocked with cows, sheep, 
 and large herds of swine ; and even more minutely, 10 
 
 6 Cosmography and Description of Albion, quoted in Enc. Brit, xiv, 214. 
 Annals and Mag. of Nat. Hist., vol. ii, 1839, p. 281 ; vol. iv, 1849, p. 424. 
 
 7 Low's Animals, p. 234, 
 
 * Innes' Scotland in the Middle Ages, p. 147. 
 Tyler's Hist. Scotland, ii, 218, 
 " Tyler, op, cit. p. 221. 
 
SCOTLAND AND ITS PAST. 101 
 
 that in the more cultivated districts cows were kept 
 in the proportion of ten to every plough, but in the 
 wilder part of the country the number was infinitely 
 greater. 
 
 It is to be supposed that with such numerous 
 cattle, and with such indications of the amount of 
 pasture land, some reference would be made to the 
 dairy ; and, indeed, from these same excerpts, 11 we 
 find that much cheese was manufactured on the royal 
 demesne throughout Scotland, and as Tyler remarks, 
 "It is equally certain that its proper management 
 and economy was not neglected by the clergy or 
 the barons." 
 
 This period seems to have been one of plenty even 
 bordering on luxury, and it is most probable some 
 attention was given at this time to the improvement of 
 the domestic breeds. We know from the Cartularies 
 of Melrose and Kelso 12 that in the fourteenth century, 
 many of the nobles had breeding studs on their 
 estates, and from Rotuli Scotiae we learn that Lord 
 Douglas brings ten "great horses" into Scotland, 
 July 1, 1352. 
 
 King Alexander, who ruled during the last half of 
 the thirteenth century, showed an interest in hus- 
 bandry, and caused a great breadth of land to be 
 brought under the plough; and according to that 
 quaint chronicler in rhyme, Andrew Wyntoun, 
 "Corn he gart be aboundant." 13 
 
 These good old times passed away (all Golden Ages 
 
 u Tyler, op. clt. p. 221. " Tyler's op. tit. ii, 218. 
 
 Cronykil of Scotland. 
 
102 SCOTLAND AND ITS PAST. 
 
 are ancient), and in the history of fightings and 
 treacheries and murders, and the great ones of the 
 land, we lose account of the agriculture. It is only 
 to be gathered that the Age of Iron succeeded this 
 halcyon age of the thirteenth century. 
 
 In 1570 Ortelius 14 describes the cattle of the 
 county of Carrick as 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 
 nor by tradition, and their remains in cairn and cav- 
 ern place their antiquity beyond our written records. 
 Thus, in a sense, they are autoctheues, or the product 
 of the soil. They existed in a wild state as late as 
 A. D. 1200 in the neighborhood of London, and in 
 1600 occupied, in a state of freedom, a circumscribed 
 locality in Scotland. During this whole period do- 
 mestic races existed in their close vicinity, and the 
 economy of the dairy in A. D. 1300 seemed to be well 
 understood. 
 
 Our records, it will be perceived, refer to the 
 Lowlands of Scotland. These were conquered by 
 Agricola, and his conquest secured by a chain of 
 forts connecting the Firths of Forth and Clyde, A. D. 
 85. 15 But so courageous and indomitable were the 
 barbarians, that under the Emperor Hadrian, about 
 A. D. 120, a fortified rampart was constructed from 
 
 " Theatrum orbis Terrarum. " Enc. Brit, xix, 741, 743. 
 
ANCIENT AYRSHIRE. 103 
 
 the Tyne to the Solway. In 207 the country north 
 of the Clyde was savage and uncleared, and the fierce 
 inhabitants in A. D. 446 are described as bearing all 
 the stamp of barbarian life. 
 
 Upon the abandonment of Britain by the Romans 
 in 446, the five tribes inhabiting the region about 
 these fortifications became independent, and under a 
 union formed a new kingdom termed Eegnum Cum- 
 brense, or more frequently the Kingdom of Strath- 
 clyde. It appears to have included the present 
 Liddesdale, Teviotdale, Dumfriesshire, Galloway, 
 Ayrshire, Renfrew, Strathclyde, the midland and 
 western parts of Stirlingshire, and the largest por- 
 tion of Dumbartonshire. The tribes which formed 
 this community led a pastoral life, living on the milk 
 of their flocks and the produce of the chase. They 
 were a race not of dhTerent descent from the ruder 
 tribes of the north, but of improved civilization. 16 
 
 This v, as the region in which civilization first ob- 
 tained a foothold, and where the labors of agriculture 
 must first have taken the place of the uncertainties 
 of the chase. The only early record of dairy prod- 
 ucts is from within this district, 17 as well as the 
 breeding of horses. As an evidence of culture exist- 
 ing here at an early date, it may be well to state that 
 the immense Abbey of Kelso was begun in 1128, 
 and the beautiful Melrose Abbey in 1136. 17 
 
 Until the middle of the eighteenth century there 
 was scarcely a good road in Scotland. 18 In 1678 an 
 
 Euc. Brit. xix. 741, 743. " Black's Picturesque Guide to Scotland. 
 is Enc. Brit, six, 807. 
 
104 IMPERFECT ROADS. 
 
 agreement was made to run a coach with six horses 
 between Edinburgh and Glasgow, forty-four miles, 
 the double journey to be made in six days, and the 
 common carrier occupied a fortnight in journeying 
 to and from Selkirk and Edinburgh, a distance of 
 thirty-eight miles. 19 If such were the roads in the 
 more cultivated districts, communication must have 
 been exceeding difficult in the Highlands. There, 
 agriculture was neglected, the circumstances of the 
 climate, soil, and disposition of the people were 
 unfavorable ; and in 1787 even, the imperfect infant 
 state of the agriculture* may be inferred, by the 
 coast inhabitants or those of the isles obtaining a 
 greater part of their subsistence by fishing, while 
 the more inland clans depended chiefly on their cat- 
 tle and flocks. In 1714, in the island of Stroma, in 
 Caithness, there was but one small plough. 21 In 
 1799 the roads in many places did not pass by a 
 single village, house, hut, or inhabitant, for fifteen 
 or twenty miles. 22 
 
 The influence of these two states of affairs in the 
 Highlands and Lowlands are seen in the cattle. In 
 the more nomadic state of the Highlands we find but 
 one style of cattle, the Highlanders, 23 animals of 
 strong individuality, varying among themselves ac- 
 cording to the luxuriance of the pastures and the 
 effect of climate, from the diminutive Shetland, the 
 ordinary West Highlander, North Highlander, and 
 the Runts, to the well-formed Argyleshire. 
 
 Enc. Brit, xix, 807. 21 Ibid. vol. i, p. 128. 
 
 20 Prize Essays H. Soc. 1st ser. vol. i, p. 129. 22 Ibid., i, cxiii. 
 23 Youatt and Martin on Cattle, passim. 
 
INFLUENCE OF CIVILIZATION. 105 
 
 In the Lowlands, on the contrary, on account of 
 the varied wants superinduced by civilization, we 
 have a multiplicity of breeds, each best suited to the 
 exigencies of their locality, either at the present or 
 some past period. It is sufficient to mention the 
 Galloway and the Ayrshire. Where the Lowland 
 characteristics and civilization invade the geographi- 
 cal Highlands, we find the shapes and uses of the 
 cattle modified, as in the Aberdeenshire and Angus 
 breeds. 
 
 The most cultivated breed, the highest product of 
 civilization, occurs in that locality where the civiliza- 
 tion is the more ancient. We refer to Ayrshire and 
 the Ayrshires. 
 
 Without other information, it is unreasonable to 
 suppose, with the evidence of wild cattle being 
 domesticated in England, that the present cattle 
 of Scotland are derived entirely from importations, 
 rather than founded on the original stock, modified, 
 in what way you please, by successive crossings or 
 systems of breeding. 
 
 We are accordingly led to examine into what has 
 been chronicled of the wild cattle of Scotland, and 
 to investigate what claims they have to be consid- 
 ered in the light of a foundation upon which the im- 
 proved breeds have been builded. 
 
THE WILD CATTLE OF SCOTLAND, OR WHITE 
 FOREST BREED. 
 
 ACCORDING to our best authorities, two forms of 
 the ox tribe, the genus Bos, existed in Scotland at an 
 early period, Bos primigenius and B. longifrons of 
 Owen. The former was of large size, and according 
 to all accounts the color was black ; it had white 
 horns with long black points, the hide was covered 
 with hair shorter and smoother than in the tame ox, 
 but on the forehead long and curly. From the skel- 
 etons preserved in our museums, the length of this 
 gigantic ox must have been from eleven and one half 
 to twelve feet, and the height of the shoulders about 
 six or six and one half feet. 1 Darwin remarks that 
 the Pembroke race in England closely resembles this 
 ox in essential structure, and that the cattle at pres- 
 ent existing in the Chillingham Park are degenerate 
 descendants of this breed. 2 Bos longifrons, on the 
 contrary, is described as a distinct species, of small 
 size, short body, and fine legs. It was domesticated 
 in England during the Roman period. 3 Professor 
 Owen thinks it probable that the Welsh and Highland 
 cattle were descended from this species. 4 
 
 1 Nilsson, Annals and Mag. of Nat. Hist. 1849, iv, 258. 
 
 2 Animals and Plants under Domestication, i, 103. 
 
 3 British Pleistocene Mammalia, p. xv. 
 
 * Animals and Plants under Dom. i, 104. 
 
WILD CATTLE AT CHILLINGHAM. 
 
WHITE FOREST BREED. 107 
 
 In prehistoric times, a continuous range of enor- 
 mous forests covered the whole extent of the coun- 
 try, and the gigantic and fierce cattle roaming through 
 the chase 5 fed on the tender branches and buds, the 
 catkins of birch, hazel, sallow, and other species of 
 willow, 6 resembling in this matter of feeding the 
 moose of the Canadian forests. We have reason to 
 suppose that the ancient islanders introduced the 
 rudiments of a pastoral life, while yet living in pits 
 incovered with boughs and skins, 7 yet no evidence 
 leads to the conclusion that the native Britons had 
 domesticated the great oxen of the country, although 
 undoubtedly they formed a source of food. 8 In 
 Switzerland, on the contrary, the lake dwellers had 
 succeeded in taming these formidable brutes. 9 
 
 We have it stated by Darwin, that Bos primigenius 
 existed as a wild animal in Caesar's time. 10 There is 
 a record of white cattle in the tenth century, resem- 
 bling those in the Scottish parks, existing in Wales, 
 where they were more valued than black cattle. 11 
 Boethius, in 1526, mentions them as then existing near 
 Stirling. " At this toun began the grit wod of Cal- 
 idou. This wod of Calidon ran fra Striveling throw 
 Menteith and Stratherne to Atholl and Lochquabir, 
 as Ptolome writtis in his first table. In this wod 
 wes sum time quhit bullis, with crisp and curland 
 mane, like feirs lionis, and thoucht thay semit meek 
 
 s Prehistoric Scotland, Wilson's. 
 
 Nilsson, An. & Mag of Nat. Hist. 1849, iv, 269. 
 
 7 Prehistoric Scotland, i, 296. 
 
 8 Ibid, i, 31. 
 
 9 Lyell's Antiq. of Man. Phila. 1863, p. 24. 
 
 10 Animals and Plants under Domestication, i, 104. 
 
 11 Low's Animals, 2i. 
 
108 WHITE FOREST BREED. 
 
 and tame in the remanent figure of thair bodyis, thay 
 wer mair wild than ony uthir beistis, and had sic 
 hatrent aganis the societe and cumpany of men that 
 thay come nevir in the wodis, nor lesuris quhair thay 
 fand ony feit or haind thairof, any mony dayis eftir, 
 they eit nocht of the herbis that wer twichit or hand- 
 illit be men. Thir bullis wer sa wild, that thay wer 
 nevir tane but slight and crafty laubour, and sa im- 
 pacient that eftir thair taking they deit for importa- 
 ble doloure. Alse sone as ony man invadit thir bullis, 
 they ruschit with so terrible preis on him, that they 
 dang him to the eird, takand na feir of houndis, 
 scharp lancis, nor uthir maist penetrive wapinnis." 
 " And thoucht thir bullis were bred in sindry bouudis 
 of the Calidon wod, now, be continwal hunting and 
 lust of insolent men, thay are distroyit in all partis of 
 Scotland, and nane of thaim left bot allanerlie in 
 Cumarnauld." 12 In a remarkable document, written 
 about 1570, the writer complains of the aggressions 
 of the king's party in the destruction of the deer in 
 the forest of Cumbernauld, " and the quhit ky and 
 bullis of the said forest, to the gryt destructione of 
 policie and hinder of the commonweill. For that 
 kynd of ky and bullis he bein kepit thir money zeiris 
 in the said forest, and the like was not mantenit in 
 ony vther partis of the He of Albion." 13 In 1598, 
 John Leslie, Bishop of Ross, speaks of the wild ox 
 occurring in the woods of Scotland, of a white color, 
 
 12 Hector Roscoe, born In 1470. Hist. Scotorum, pub. at Paris, 1526, ed. of 
 1574, fol. 6, line 63, occurs the passage quoted in An. & Mag. of Nat. Hist. 1839, 
 ii, 281, and Low's Animals, 234. 
 
 13 Illustrations of Scottish History, preserved from manuscripts by Sir John 
 Graham Dalyell, Bart., quoted in Low's Animals, p. 235. 
 
WHITE FOREST BREED. 109 
 
 with a thick mane resembling a lion's, and wild and 
 savage. He says that it had formerly abounded in 
 the Sylva Caledonia, but was then only to be found 
 at Stirling, Cumbernauld, and Kincardine. 14 Sand- 
 ford, in his manuscript history of Cumberland, dated 
 1675, says around Naworth formerly were "pleasant 
 woods and gardens ; ground full of fallow dear fied- 
 ing on all somer-tyme ; brawe venison pasties, and 
 great store of reid dear on the mountains ; and white 
 wild cattle, with black ears, only on the moores." 15 
 We find them referred to by Bewick in 1770, and in 
 1781 Pennant speaks of them as retaining their white 
 color, but as having lost their manes. 16 Conrad 
 Gesuer describes them as " white oxen, maned about 
 the neck like a lion. . . . This beast is so 
 hateful and fearful of mankind, that it will not feed ot 
 that grasse or those hearbes whereof he savoureth a 
 man hath touched no, not for many days together; 
 and if, by art or policy, they happen to be taken 
 alive, they will die with very sudden grief. If they 
 meet a man, presently they make force at him, fear- 
 ing neither dogs, spears, nor other weapons." 17 
 
 About 1800 they are spoken of as invariably white, 
 with the ears internally and externally about one third 
 down, red ; horns white, tipped with black, and the 
 muzzles black. 18 In 1836 we begin to get more par- 
 ticular descriptions. Color invariably white, muzzle 
 
 14 Leslie. De Origine Moribus et Rebus Gestis Scotorum, Rome, 1598, ed. of 
 1675, 18, quoted in An. & Mag. of Nat. Hist. 1839, ii, 282. Also in Low's Ani- 
 mals, 2*4. 
 
 is Jour. R. A. S. 1852, xiii, 219. 
 
 16 Quadrupeds, 16. 
 
 17 Itith Century; quoted from Scherer's Rural Life, p. 627. 
 
 18 Complete Grazier, p. i. 
 
110 WHITE FOREST BREED. 
 
 black, the whole of the inside of the ear, and about 
 one third of the outside, from the tip downward, 
 red. The horns are very fine, white with black tips ; 
 and the head and legs are slender and elegant. 19 The 
 Earl of Tankerville, the proprietor of Chillingham 
 Park, describes them in 1839. In form they are 
 beautifully shaped, with short legs, straight back, 
 horns of a very fine texture, as also their skin, so 
 that some of the bulls appear of a cream color. 20 In 
 1845 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- 
 brown, and all the rest of the animal white. The 
 bulls have merely the rudiments of manes, consisting 
 of a ridge of coarse hair upon the neck. 21 In 1852 
 William Dickinson says that their bodies are pale 
 cream color, the ear-tips red, and the muzzle black. 22 
 In 1868 Darwin describes them as white, with the 
 inside of the ears reddish-brown, eyes rimmed with 
 black, muzzle brown, hoofs black, and horns white 
 tipped with black. 23 Youatt mentions the existence 
 of a mane on some of the bulls, one and one half or 
 two inches in length. 24 
 
 As a wild race we hear of their occurrence at rare 
 intervals. In the time of Edward the Confessor 
 (1042) we are told by one of the abbots of St. Al- 
 bans that wild bulls abounded near London, 25 and 
 Fitz- Stephen, writing about 1174, speaks likewise 
 of their occurrence in these woods. 26 In 1760 wild 
 
 19 Naturalists' Lib. Jardine, iv, 202. 2S An. & Fl. under Dom. 107. 
 
 > An.& M:.g. of Nat. llist.1839, ii, 277. 2 * Youatt & Martin on Cattle, 12. 
 
 11 Low's Animals, 237. 25 An. & Mag. Nat. Hist. 1st ser.iii, 356. 
 
 Jour. K. A. S. 1852, xiii, 249. An. & Mag. Nat. Hist. 1849, iv, 423. 
 
WHITE FOREST BREED. Ill 
 
 white cattle were just extinct in the central High- 
 lands. 27 In 1598 their occurrence in Scotland was 
 confined to a few localities. 28 We are thus par- 
 ticular in tracing the accounts of this breed, as 
 Wilson maintains that no sufficient evidence has ever 
 been brought forward to prove that these cattle are 
 entitled to the character of an aboriginal breed. 29 
 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- 
 paratively recent. The general descriptions of white 
 with colored ears apply to all, yet each herd has 
 had its distinctive features, and we find evidence 
 of a constant tendency to variation, only repressed 
 by a rigorous selection. 
 
 Chillingham Castle, the seat of the Earl of Tanker- 
 ville, is situated in Northumberland County, England, 
 and formerly occupied one end of the Caledonian 
 Forest, which in former times extended from sea to 
 sea. The wild cattle have been preserved in this 
 park with care, and kept free from intermixture with 
 other breeds. They have been extensively inbred 
 from necessity, "and are accordingly much subject 
 to rash, a complaint common to animals bred in and 
 in." According to Denholm, they were exterminated 
 in 1760. " Here (Cadzow Castle) so late as the 
 year 1760 were a few of those white cattle with black 
 or brown ears and muzzles, once so common in Scot- 
 land. Their shyness and ferocity of temper rendered 
 
 2? Trans. H. & Ag. Soc. 4th series, v, 294. Low's Animals, 234. 
 *> Enc. Brit, xiv, 214. 
 
112 WHITE FOREST BREED. 
 
 them troublesome and of little use ; they were there- 
 fore exterminated in the year above mentioned." 30 
 
 We find it recorded that the stock at Chillingham 
 was at one time left without a bull, from accident and 
 sterility. Fortunately one of the cows had a bull 
 calf, and the stock was preserved. 31 In color, they 
 are invariably white, 32 or white 33 or pale cream color, 34 
 or creamy white, 35 or white and cream color. 36 Their 
 horns are white tipped with black ; their muzzle 
 black 37 or brown ; 38 their eyelashes black ; 39 their eyes 
 rimmed with black. 40 Their ears inwardly and about 
 one third externally, red, 41 reddish-brown, 42 or red 
 or brown. 43 Their necks have rudimentary manes, 44 
 or oftentimes a mane from one and a half to two 
 inches long, 45 or no manes but coarse hair. 46 Their 
 heads slender, 47 backs straight. Legs short 48 and 
 slender, 49 and the hoofs black. 50 
 
 In 1675, as we have seen, they are described with 
 black ears. 51 In 1770, according to Bewick, some 
 
 80 The History of the City of Glasgow, etc., by James Denholm. Glasgow, 
 1798. p. 252. 
 
 si Earl of Tankerville, Annals and Mag. of Nat. Hist. 1839, ii, 284. Nat. Lib. 
 Jardine, iv, 207, note. 
 
 32 Nat. Lib., Jardine, iv, 202, note. 
 
 33 Darwin, An. & PL, under Dom. i. 107. 
 
 84 Hindmarsh, An. & Mag. Nat. ilist. 1839, ii, 279. Dickinson, Jour. R. A. S. 
 O Eng. 1852, 249. 
 
 as Capt. Davy, Milk Journal, Oct. 2, 1871, 225. 
 
 * Earl of Tankerville, Annals of Nat. Hist. 1839, ii, 277. 
 
 87 Dickinson, Nat. Lib.. Capt. Davy, op. cit. 
 
 88 Low, Darwin, Earl of Tankerville, op. cit. 
 
 89 Low, Hindraarsh, op. cit. 
 
 40 Hindmarsh, Darwin, op. cit. 
 
 i Dickinson, Nat. Lib., op. cit. 
 
 42 Low, Darwin, op. cit. 
 
 Earl of Tankerville, Annals of Nat. Hist. 1839, ii, 277. 
 
 44 Low's Animals, p. 237. 
 
 45 Youatt and Martin on Cattle, p. 12. 
 
 4 Earl of Tankerville, An. of Nat. Hist. 1839, ii, 277. 
 47 Earl of Tankerville, An. of Xat. Hist. 1839, ii, 284. 
 Karl of Tankerville, An. of Nat. Hist. 1839, ii, 277. 
 49 Nat. Lib., Jardine, iv, 202 note. 
 60 Darwin, An. & PL under Dom. i, 107. 
 
 81 Jour. R. A. 8. 1852, xiii, 249. 
 
WHITE FOREST BREED. 113 
 
 calves appeared with black ears, but these were 
 destroyed, and black ears had not since reappeared. 52 
 Since 1855 about a dozen calves have been born with 
 brown or blue spots on their cheeks or necks, but 
 these, with any other defective animals, were imme- 
 diately destroyed, 52 and Low speaks of the tendency 
 of the young to be altogether black or altogether 
 white, or to have black ears. 53 In Keux's "Natural 
 History," published probably in the earlier part of 
 the present century, these cattle are said to have lost 
 their manes, but to have retained their color and 
 fierceness ; to be of a middle size, long legged, with 
 black muzzles and ears, and their horns to be fine 
 and to have a bold and elegant bend. The keeper of 
 those at Chillingham said that the weight of the ox 
 was thirty-eight stone, of the cow twenty-eight. It 
 would thus seem as if Keux spoke from personal 
 observation. 
 
 Dr. Knox remarks that the wild white bull of Scot- 
 land, instead of having large horns like the fossil 
 breed, has either comparatively short horns, or none 
 at all ; and when present they follow precisely the 
 direction observed in those of the surrounding do- 
 mestic breeds. He also says that when calves are 
 taken from the cow and brought up with the domestic 
 cattle of the neighboring farms, they grow up quite 
 gentle, and precisely as other cattle. When the 
 young are born with red or black spots, or without 
 tails, or very short ones, they are uniformly de- 
 
 2 Darwin, An. & PL under Dom. i, 107. 
 63 Low's Animals, 238. 
 
114 WHITE FOREST BREED. 
 
 stroyed, the noble proprietor considering the white 
 color to be essential to their purity. 54 Mr. Cole, the 
 park-keeper for more than forty years, says they 
 have no mane, but curly hair on their neck and head ; 
 more so in winter, when the hair is long. 55 Cully 
 says their color is invariably of a creamy white ; 
 muzzle black; the whole of the inside of the ear 
 and about one third of the outside, from the tip 
 downwards, red; horns white, with black tips, very 
 fine, and bent upwards ; some of the bulls have a 
 thin, upright mane, about an inch and a half or two 
 inches long. 56 
 
 The Hamilton Park cattle are often referred to as 
 the cattle of the Chase of Cadzow, after the castle of 
 that name, the former seat of the dukes of Hamilton. 
 Cadzow Castle occupies a site on the banks of the 
 Avon in Lanarkshire, at one extremity of the ancient 
 Caledonian Wood. Aiton, in 1814, describes these 
 cattle as uniformly of a creamy white color, their 
 muzzles and the greater part of their ears black or 
 brown, and some with a few black spots on their 
 sides. A few are without horns, but the greater 
 number have handsome white ones, with black tips 
 bent like a new moon. Some of the bulls have a sort 
 of mane, four or five inches long. The cattle at Ham- 
 ilton and Ardrossan are not so fierce and savage as 
 their ancestors, but at Auchencruive they still retain 
 much of their natural ferocity. Their backs are high 
 and not so straight as could be wished ; their chest 
 
 " Jour, of Ag. ix, 372, 376. 66 Vasey on the Ox Tribe, p. 149. 
 
 66 Vasey, op. cit. p. 143. 
 
WHITE FOREST BREED. 115 
 
 is deep but narrow ; and they have much the appear- 
 ance of the ill-fed native breed of the cattle of Ayr- 
 shire, Lanarkshire, etc., about fifty years ago. 57 In 
 1845 Low describes them as with the females gen- 
 erally polled, 58 and in 1870 the bulls are credited 
 with black- tipped horns. 59 Their color is given as 
 dun white, 60 or dingy white, 61 their muzzles and hoofs 
 black, 62 as also the inside of the ears, 62 and the 
 tongue. 63 In the w Naturalists* Library " we find it 
 stated that their bodies are thick and short, their 
 limbs stouter than the Chillinghatn breed, and their 
 heads much rounder, the inside of their mouths 
 either black or spotted with black, and the fore part 
 of their legs, from the knee downward, mottled with 
 black. 64 At one time but thirteen remained alive, 
 the survivors 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. 
 They had light hind-quarters, but were heavy and 
 deep in front ; all had black muzzles, black ears, and 
 the older beasts black tips to their horns. 65 We 
 were told that some years ago the herd numbered 
 eighty or ninety, but all fell victims to the cattle- 
 plague except thirteen, of which eleven altogether 
 escaped and two recovered. When the plague at- 
 tacked them, they were driven individually between 
 
 <" Sinclair's Scotland, iii. 44. 
 
 68 L'>w's Animals, 236. 
 
 Uard. Chron and Ag. G-az., Aug. 6, 1870. 
 
 Low. Nat Lib., op.cit. 
 
 6i Dickinson, Jour. R. A. S., of Eng., 1852, 249. 
 
 Low, Nat. Lib., op. cit. 
 
 63 Low's Animals, 235. 
 
 M Nat. Lib., Jardine, iv, 202, note. 
 
 65 Gard. Chron. and Ag. G-az., Aug. 6, 1870. 
 
116 WHITE FOREST BREED. 
 
 gradually approaching fences, leading to a large and 
 strong wagon sunk to the ground level, and so cap- 
 tured and taken to separate abodes, where they were 
 confined until all risk was passed. They have now 
 (in 1870) increased to thirty-seven. 66 
 
 Dr. Knox says of these animals that they differ a 
 good deal in form from those of the Chillingham 
 Park. The markings also are different ; but still 
 there is a strong tendency in the young cattle to 
 cast calves which are said to be " off the markings," 
 and to be either entirely black or entirely white, or 
 black and white, but never red or brown. 67 
 
 We have mention of some having been kept at 
 Ardrossan and Auchencruive, but no further partic- 
 ulars, except that those at the latter place were very 
 fierce. 68 They were also kept at Bishop- Auckland 
 in 1635. 69 
 
 The cattle preserved at Drumlanrig, the seat of 
 the Duke of Queensberry, are said by Darwin to 
 have become extinct in 1780, and are described as 
 with their ears, muzzle, and orbits of the eyes black. 70 
 Pennant, writing in 1781, speaks of them as still ex- 
 isting, having lost their manes, but of a white color. 71 
 Dickinson states that two cows and a bull were liv- 
 ing in 1821, but the bull and one of the cows died 
 that year. He describes them as dun or rather flea- 
 bitten white, polled, with black muzzles and ear- tips, 
 
 Gard. Chron. and Ag. Gaz., Aug. 6, 1870. 
 
 67 Jour, of Ag. ix, 376. 
 
 68 Sinclair's Scotland, iii, 44. 
 
 e An. Nat. Hist. vol. iii, ser. 1, p. 241. 
 TO Darwin, An. and PI. under Dom. i, 107. 
 " Quadrupeds, 16. 
 
WHITE FOREST BREED. 117 
 
 with spotted legs. 72 Low says they were destroyed 
 many years ago by order of the late Duke of 
 Queensberry. 
 
 The cattle at Gisburne Park, in Craven, County 
 of Yorkshire, England, the seat of Lord Ribbesdale, 
 are mentioned as late as 1852, as being pure white 
 with brown or red ears and noses. 73 Low speaks of 
 their being polled, 74 and Bewick describes them as 
 perfectly white except the inside of their ears, which 
 are brown. They are without horns, very strong 
 boned but not high. 75 He also states, as Darwin 
 quotes, that they are sometimes without dark muz- 
 zles. 76 They are said to have been originally brought 
 from Whalley Abbey, in Lancashire, upon its disso- 
 lution in 1542. 77 
 
 The herd at Burton Constable, also in Yorkshire, 
 situated in the District of Holderness, all perished in 
 the middle of the last century of an epidemic disor- 
 der. They were of large size, and had the ears, 
 muzzle, and tip of the tail, black. 78 
 
 From Garner's "National History of Staffordshire," 
 we learn that the wild ox formerly roamed over 
 Needwood Forest, and in the thirteenth century 
 William de Farrarus caused the park of Chartley to 
 be separated from the forest ; and the turf of this ex- 
 tensive enclosure still remains almost in its primitive 
 state. Here a herd of wild cattle has been preserved 
 
 72 Dickinson, Jour. R. A. S. of Eng., 1852, 249. 
 
 73 Dickinson, op. cit. 
 
 74 Low's Animals, 238. 
 
 75 Bewick's Quadrupeds, 8th edit. 39, note. 
 
 76 An. and PI. under Dom. i, 108. 
 
 77 Bewick's op. cit. 
 
 78 Low s Animals, 238. 
 
118 WHITE FOREST BREED. 
 
 down to the present day, and they retain their wild 
 characteristics like those at Chillinghara. They are 
 cream colored, with black muzzles and ears ; their 
 fine, sharp horns are also tipped with black. They 
 are not easily approached, but are harmless unless 
 molested. 79 Low adds that they frequently tend to 
 become entirely black, and that they are of a larger 
 size than those at Chill ingham. 80 
 
 Wild cattle, says Low, have been or are yet pre- 
 served at Wollaton in Nottinghamshire and at Lime- 
 hall in Cheshire, England, 81 and Bewick states that 
 the ears and nose of all of them are black. 82 
 
 These cattle, in the possession of ancestral fam- 
 ilies, and maintained and protected in parks, un- 
 doubtedly as a family pride, have with difficulty been 
 preserved through the epidemics and casualties of a 
 few centuries. Yet, despite the human care and the 
 rigorous weeding out of blemishes, we can see they 
 were unable to retain in their color or form much 
 more than a resemblance. In the Chillingham cat- 
 tle the muzzle is described as black or brown, the 
 ears inwardly, and in part externally, red, reddish- 
 brown, and red or brown ; their manes either short, 
 or rudimentary, or not existing. We find black ears 
 and blemishes occurring at different times. In the 
 Hamilton herd we find them generally with horns at 
 an early date, but afterwards the females usually 
 polled. Black spots on sides and legs are noticed. 
 They are described as possessing manes of from four 
 
 TO Vasey on the Ox Tribe, p. 140. si Low's Animals, p. 238. 
 
 o Low's Animals, 238. 82 Bewick's Quadrupeds, 8th edit. 39, note. 
 
WHITE FOREST BREED. 119 
 
 to five inches long, especially some bulls. Their 
 limbs have become stouter and their heads shorter 
 than the Chillingham breed at the other end of the 
 ancient wood. Those at Drumlanrig have become 
 polled, presumably in both sexes. At Gisburne 
 Park, they are not only hornless, but only tlie inside 
 of their ears are colored, and occasionally they lose 
 their dark muzzle. At Burton Constable, among 
 their fertile pastures, we see an increase of size, the 
 effect of the abundance of the feed ; and the end of 
 their tails have become black. In Staffordshire, we 
 observe the tendency to become entirely black. 
 
 When even selection finds it so difficult to preserve 
 the uniformity of the same herd for successive years, 
 and fails even more glaringly when applied to differ- 
 ent herds under varied circumstances, we can hardly 
 be justified in rejecting these white cattle, as the 
 primitive or foundation stock of existing breeds of 
 that county on account of their color alone. 
 
 The wild state seems peculiarly favorable to 
 uniformity of coloring, as the causes which have 
 operated to produce the result on a few, act likewise 
 upon all, and are constant in their action. Any 
 deviations from the markings appear to become ab- 
 sorbed in the multitude, so as to have little oppor- 
 tunity for preservation. In civilization, on the 
 contrary, we have the element of human will, a 
 highly complex and variable possession, which inter- 
 rupts the apparent harmony of uncultured nature by 
 rendering new combinations possible and probable. 
 
 That a slight interference with a natural state will 
 
120 WHITE FOREST BREED. 
 
 produce variability of coloring, is well shown in ail 
 account of the cattle of Paraguay, by Azara, wherein 
 it is stated that the wild cattle are always a reddish 
 pard color, and thus differ in color from the domes- 
 ticated breeds. 83 When it is considered how little 
 tameness is called domestication in these regions, it 
 is realized upon what obscure causes the fact of color 
 must depend. Even in our most ancient breeds we 
 find variations of color, as in the Highland, Galloway, 
 and Devon. 84 The strongest single argument in favor 
 of these white cattle being the forefathers of our 
 present stock, is in the occasional cases of reversion, 
 which occur in many of the breeds, and oftener in 
 those whose connection with the wild breed seems 
 probable. In the West Highland breed, usually 
 black, the white color and the ear markings in many 
 cases return. 85 In the Ayrshire cow we have record of 
 two cases of reversion, to white with red ears ; and we 
 can remark, after a most careful examination of Ayr- 
 shire cattle, that we have never seen white ears, or ears 
 the tips of which were other than red, brown, or 
 black. In shape we have the differences inherent to 
 locality. Mountain breeds are apt to be lighter in 
 their hindquarters than breeds occupying a plain, as 
 we are told by Low, 86 and it is obvious to any ob- 
 server that semi-domesticated breeds are lighter in 
 the flanks and loins than those breeds which have 
 been subjected to systematic breeding. In the Ayr- 
 
 's Nat. Hist, of the Quadrupeds of Paraguiy, Edinb., 1838, 73. 
 
 84 Low, passim. 
 
 85 Low's Animals, 301. 8<3 Low's Animals, 305. 
 
WHITE FOREST BREED. 121 
 
 shire breed, we find the medium horn, often the 
 direction of the curve with the frequent black tip, 
 pointing to the wild breed, as also the white face, or 
 starred forehead, and the " rigged " back occasionally 
 or frequently recurring, to direct our attention to the 
 transition cattle between the original stock, and the 
 recorded results of breeding, coeval with the ad- 
 vanced interest in agricultural pursuits at or about 
 1800. 
 
 These cattle in their present state are easily and 
 readily tamed, and crosses with common stock are 
 occasionally noted. Such with the forest bull are 
 said by Bewick to invariably take the color of the 
 father and to retain some of the fierceness. 87 One 
 recorded instance of the crossing of a cow of the 
 white breed by a common bull, gives the color of the 
 progeny as after the forest pattern, but with mottled 
 legs. 88 Another, between the white bull of the Ham- 
 ilton herd and a Shetland cow, produced a very 
 good-looking polled ox, " nearty quite black," and 
 greatly superior in weight to the Shetland cow. 89 
 
 When we consider the small number of these cat- 
 tle, and the length of time they have been preserved, 
 and how narrowly they have escaped utter extinction, 
 it is difficult to suppose that they have been retained 
 in their purrty ; still less when we consider the dis- 
 turbances of the times, the number of cattle grazing 
 continually in their vicinity, and the striking resem- 
 blance which is often shown to them by cattle of 
 
 87 Bewick's Quadrupeds, 41, note. 
 
 8 Hindmarsh, Ann. and Mag. of Nat. Hist. 1839, 5i, 280. 
 
 89 Dr. Knox, Jour, of Ag. ix, 369. 
 
122 WHITE FOREST BREED. 
 
 other breeds. According to Low, individuals were 
 to be met with in 1845, in the county of Pembroke, 
 in no ways distinguishable from the wild cattle of 
 the Parks, 90 and Aiton speaks of their resemblance to 
 the common cattle of 1750. We have ourselves seen 
 in America, cattle which were pure white with red 
 ears, and even polled. 
 
 The only explanation we can offer for the vari- 
 ations between the herds of forest cattle, and the 
 tendency towards variation, which seems from our 
 account to have been ever strong, is that these, as 
 well as the domestic cattle of this region, are off- 
 shoots from the same original stock, the wild ox of 
 the past, but that those races we call domesticated, 
 as the Ayrshire, the Angus, the Galloway, the High- 
 land, and others, have been influenced to a greater 
 extent by the arts of civilization, the conscious or 
 unconscious breeding for certain uses, and the effects 
 of crossing, than these inhabitants of the parks. 
 
 On this view the White Forest Breed is a wild 
 animal, a descendant, with now and then a bar sin- 
 ister, of the wild breed ; and the domesticated races 
 of the country are likewise their descendants, but 
 with an ancestry hopelessly confused and intermixed 
 by outside crosses and influences. 
 
 o Animals, 296. 
 
THE COUNTY OF AYRSHIRE. 
 
 IN the south of Scotland, on the western coast, 
 lies the County of Ayrshire. The outline of its 
 boundaries encloses a crescent-shaped area, with the 
 concavity towards the sea, its length about eighty 
 miles, and its breadth varying from a few miles at 
 the extremities to about twenty-eight miles in the 
 centre, it contains 1,149 square miles, or 735,262 
 acres of surface. 1 Generally low adjoining the sea, 
 the land rises by easy slopes and wavy undulations, 
 to a ridge of high or hilly country, in part almost 
 mountainous, which forms its eastern boundaries. No 
 portion can be termed level, for numerous swells or 
 rounded hills give variety to the landscape. As the 
 slope of the land is generally westerly, towards the 
 shore, or the valleys of the streams flowing thither, it 
 follows that the principal exposure of the arable 
 land is westerly and southerly, a fact which is of 
 importance as explaining in part the moderation of 
 the climate. The country is well watered by numer- 
 ous streams, which, rising among the eastern hills, 
 find their way in a tortuous course to the sea. 
 
 * Jour. R. A. 8. of Eng. 1866, p. 426. 
 
124 AYRSHIRE. 
 
 Ayrshire is probably the most densely-wooded 
 county 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 
 of larch and Scotch fir, but generally having hardwood 
 trees intermixed, beech, ash, and elm predomin- 
 ating. 2 More than one half of the country may be 
 classed as unimproved, being occupied by hills, 
 moors, mosses, and lochs. 3 
 
 Historically and statistically the county is divided 
 into three districts, from north to south. Cunning- 
 ham comprehends the whole of the county north of 
 the Irvine. It is much the most populous, and a 
 larger proportion of its surface is cultivatable than of 
 the other two, and it is the most fertile ; its whole 
 area is about 185,000 acres, of which it is estimated 
 about fifty-seven per cent is under cultivation. The 
 land rises from the sea-border by easy declivities, 
 and terminates in the pastoral and moorland county 
 of the eastern boundaries. Kyle occupies the cen- 
 tral portion of the county ; its boundaries are the 
 waters of the Irvine and the Doon. Its area is about 
 270,000 acres, of which about forty per cent are 
 under cultivation. It is less fertile than the Vale of 
 Cunningham, and more hilly. Carnck, or the rug- 
 ged, extends from the Doon Water to the southern 
 boundary. This division is generally hilly, with a 
 few fertile and productive valleys. Of its estimated 
 area of 280,000 acres, but thirty-four per cent are 
 
 2 Archibald Sturrock, Pr. Essays High. Soc. 4th ser. i, 24. 
 
 3 Archibald Sturrock, op. cit. p. 21. 
 
CLIMATE. 125 
 
 under cultivation. Unlike the other districts, Car- 
 rick is as yet almost exclusively agricultural and 
 pastoral. 4 
 
 The climate of Ayrshire is said to be the most 
 humid in Scotland. The winds blow from the west 
 and southwest for more than two thirds part of the 
 year, and the rains from these quarters are frequent, 
 often copious, and sometimes of long duration. 5 The 
 rain does not usually fall in heavy, casual plumps, 
 but comes down in more continuous succession of 
 steady, moderate showers, or thick, drizzling smirrs. 6 
 This is well-shown by a series of statistics of the 
 rain-fall in Kilmarnock, from March to October, dur- 
 ing the years 1864 and 1865. The average weekly 
 rain-fall was .63 inch, and in but five weeks of the 
 sixty was no rain-fall recorded. During the fifteen 
 years from 1850 to 1865, out of the 214 days from 
 March to October, on the average, 109 were recorded 
 as wet. 7 This constant moisture is favorable to the 
 grasses, and is an encouragement to dairy industries. 
 
 The temperature is remarkably equable, the colds 
 of winter being mitigated by the passage of the prev- 
 alent winds over the adjacent seas, and the extreme 
 heats of summer, in like manner moderated through 
 the influence of the water. During the season of 
 growth, the mean maximum and minimum tempera- 
 ture of any week seldom varies more than 25, and 
 rarely does the mean maximum attain 65. The 
 
 4 Archibald Sturrock, op. cit. p. 21. 
 
 6 Alton's vSurvey of Ayrshire, p. 18. 
 
 6 Sturrock, op. cit. p. 27. 
 
 ' Thomson's Pr. Essays High. Soc. 4th ser. 46, 347. 
 
126 SOIL. 
 
 mean temperature given for the neighboring city of 
 Glasgow 8 for the year is 47, and this may be as- 
 sumed for the temperature of Ayrshire. 
 
 The soil is mostly clay in the arable portions. 
 Sturrock estimates more than half of the arable lands 
 to be clays and heavy loams. The clays on the 
 higher ridges are thinner and nearer the till, of a 
 brownish-red color generally, and totally unworkable 
 for green crops under their climate. That kind of 
 clay soil hardens into a brick-like substance during 
 the occasional summer droughts. As for level w carse 
 clay land," there is none in Ayrshire. The light 
 land is comprised mostly in a strip extending along 
 the coast, in an almost unbroken line from the north- 
 ern boundary to the Girvan River, from one to three 
 miles wide, and perhaps fifty miles long, close to 
 the coast, uncultivated for the most part, but im- 
 proving in quality as it extends inland. Consider- 
 able extent of deep, light loam occurs through Kyle 
 and Cunningham, on the banks of rivers, and more, 
 even of a finer quality, in some of the minor vales of 
 Carrick. Large areas of peat and moor land exist ; 
 and although at times some effort has been made for 
 its improvement, but little has been done for the 
 past thirty years. 9 
 
 The principal crops of the county are grass, oats, 
 and wheat. Of these, grass occupied about 57 per 
 cent of the rotation in 1857. About 24 per cent of 
 the average was in oats, and about 6 per cent in 
 
 8 Blodgctt's Climatology, p. 54. 
 
 9 Sturrock, op. cit. pp. 25 and 26. 
 
STATISTICS. 127 
 
 wheat. If we class the products under white crops, 
 so called, such as wheat, barley, oats, etc., and 
 green crops, which include turnips, potatoes, beets, 
 etc., we have about 31 per cent of the average 
 under rotation for the first, and 11 per cent for the 
 latter. 10 
 
 The dairy is the principal interest, although graz- 
 ing is carried on to quite a large extent. In 1866 
 there were 5.7 cows for every hundred acres of area, 
 and 4.6 of other cattle, a total of 10.3 per hundred 
 acres for neat stock. About 35 sheep and 2 pigs are 
 kept for each hundred acres of area, or a total of 
 176.9 head of live stock (not including horses) per 
 hundred acres of area of the county. 11 
 
 It is thus seen that a general description of the 
 county is a semicircle of arable land, surrounded by 
 hills suitable for pasturage, there being a natural dis- 
 tinction between the tillage and pasture land. Owing 
 to this basin-like character, from certain elevations 
 more land under culture can be seen at one time than 
 in any other county in Scotland. 
 
 The population of the county in 1861 was 198, 971. 1 
 It contains valuable mines of coal and iron, which 
 give employment to large numbers, and as a manu- 
 facturing district it stands next in importance to the 
 contiguous counties of Lanark and Renfrew. It is 
 accordingly well supplied with home markets, and 
 its nearness to the city of Glasgow has a favorable 
 influence on its prosperity. 
 
 1 Enc. Brit, xix, 797. 
 
 11 Jour. R. A. S. of Eng. 1866, p. 426. 
 
128 EARLY AGRICULTURE. 
 
 The first definite reports we have of the agriculture 
 of Ayrshire embraces the period comprehended be- 
 tween the years 1750 and 1760. Colonel Fullarton, 
 writing in 1793, states that at this time there was 
 hardly a practicable road in the county. The farm- 
 houses were mere hovels moated with clay. The few 
 ditches which existed were ill constructed, and the 
 hedges worse preserved. The land was overrun with 
 weeds and rushes, and gathered into such high, 
 broad, and serpentine ridges, interrupted with baulks, 
 that a man was required, armed with a pole hooked 
 to the beam of the plough, to regulate the width of 
 the furrow, a device rendered necessary by the extra- 
 ordinary height of the ridges, some of them being 
 nearly at an angle of 30. The soil was collected on 
 the top of the ridge, and the furrow drowned in 
 water. There were no fallows, nor green crops nor 
 sown grass. The ground was scourged with oats 
 succeeding crops of oats, as long as the harvest 
 would pay for the seed and labor, and afford a small 
 surplus of oatmeal for the family ; then after a period 
 of sterility, or overrun with thistles, it was called 
 upon for another scanty crop. 
 
 The farms were of small size, and occupied by 
 mixed tenants, and were divided into what were called 
 the croft or infield, and outfield land. The croft, 
 which was a chosen piece of land near the house, 
 received all the dung, which was of small avail, and 
 which the farmers dragged to the field on cars or 
 sledges or tumbler- wheels, which turned with the 
 axle-tree, and were hardly able to draw five hundred 
 
FAMINE. 129 
 
 weight. After several crops of oats, a crop of bigg, 
 or four-rowed barley, was taken. Then remaining 
 in lay a year, the land was again broken up to un- 
 dergo the same wretched rotation. The outfield was 
 kept in a state of absolute reprobation. It was 
 cropped with oats and grass, without dung or other 
 manure. 
 
 As there were few or no enclosures, the cattle 
 were either tethered or herded during the summer 
 months, and from the end of harvest, till the ensuing 
 seed-time, were suffered to poach the fields. Starved 
 during the winter, they were scarcely able to rise 
 without aid in the spring, and perpetually harassed 
 during summer, were never in a fit condition for 
 market. 
 
 The state of the markets was so low, and so little 
 public credit established, that no tenant" could 
 command money to stock his farm, and few land- 
 lords could raise the means for improving their 
 estates. 
 
 The consequences of this mismanagement were de- 
 plorable. The people, having hardly any substitute 
 for oatmeal, were entirely at the mercy of the season. 
 The price of meal fluctuated, and in unfavorable sea- 
 sous dearth or famine unavoidably ensued. About 
 the year 1700 there were a succession of bad 
 seasons, which reduced the county of Ayr to the 
 lowest gradation of want, and hundreds of families 
 had to fly for subsistence to the north of Ireland. In 
 these seasons of misery, the poor people not unfre- 
 quently have been obliged to subsist by bleeding 
 
 7 
 
130 IGNORANCE AND BIGOTRY. 
 
 their cattle, and mixing the blood so procured with 
 what. oatmeal they could obtain. 12 
 
 At this period, the farmers were altogether ignor- 
 ant of the fundamental principles of agriculture, and 
 were so much preoccupied with mysterious and ab- 
 struse 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 
 of reform, in demolishing churches, and hunting down 
 the popish clergy, who were the best farmers then in 
 Scotland. A good crop they imputed to the favor, 
 and a bad one to the frowns of Heaven, and, know- 
 ing nothing of the principles of vegetation, sought 
 their agricultural returns by greater sanctity and 
 longer prayers, in the place of that labor which 
 springs from understanding. 13 Innovations were 
 resisted. The introduction of a winnowing machine 
 was noticed from the pulpit, and prejudice fostered 
 against it, even to the extent of calling it the "De'il's 
 wind." Accidents happening to those seeking agri- 
 cultural reform were considered special providences, 
 expressing the disapprobation of Deity. 
 
 Alton, in speaking of the enclosures of the county, 
 remarks that there were no dykes in Ayrshire till 
 about the year 1750, and very few till after 1760. 
 Nine tenths of the fences have been formed since 
 1766. 14 
 
 Mr. Robertson, one of the ministers of Kilmar- 
 
 12 Quoted in Alton's Survey of Ayrshire, p. 69. See also a similar account, 
 Farmers' Mag. vol. 15, p. 173. 
 
 13 Alton, op. cit. p. 74. Read, also, chap v, vol. 2, of Buckle's History of 
 Civilization in England. 
 
 14 Op, cit. p. 221. See, also, Farmers' Mag. vol. 15, 173. 
 
WRETCHEDNESS OF COUNTRY. 131 
 
 nock, says that about 1760 no enclosures were to be 
 seen, except perhaps one or two around a gentle- 
 man's seat, in all the wide-extended and beautiful 
 plain of Cunningham. Here at the end of harvest, 
 when the crop was carried into the barn-yard fro-m 
 the fields, the whole county had the appearance of a 
 wild and dreary common, and nothing was to be seen 
 but here and there a poor barn and homely hut, where 
 the farmer and his family were lodged. The cattle 
 roamed at pleasure and poached all the arable ground, 
 now saturated with the winter rains, so that it was 
 spoiled for the crop of the following year. 15 
 
 Yet there must have been some exceptions to this 
 account, although it probably describes the general 
 state of the county. The parish of Dunlop appears 
 to have been distinguished agriculturally as early as 
 1700, 16 and in 1740 a Mr. Boyd purchased a cow at 
 the then unprecedented price of 2 2s. 17 The fact 
 of people coming from a considerable distance to 
 obtain a sight of such a famous animal would indicate 
 that the seeds of progress were dormant, rather than 
 dead, in the community, and that occasional improve- 
 ments or efforts towards change must have been 
 taking place. 
 
 In 1804 we find all the wretchedness changed. 
 "Were a person now to stand," says a writer in the 
 " Farmer's Magazine " of that year, " upon an emi- 
 nence, and survey the beautiful plains of Kyle and 
 Cunningham, with a considerable part of Carrick, he 
 
 is Farmer's Magazine, 1804, p. 73. *c Forsyth's Beauties of Scotland, ii, 439. 
 " Alton, op. cit. p. 172. 
 
132 RENTS. 
 
 would see the hedges, belts, and clumps of trees 
 already grown to considerable height, fields brought 
 into regularity and order, and spirit and activity 
 everywhere displayed upon something like systematic 
 principles." 
 
 The change is further seen by the rent and value 
 of lands at these different periods. The rent of the 
 whole parish of Ardrossan was about 603 in 1749, 
 3,433 in 1795, and 6,098 in 1*08. 18 In Grougar 
 parish, Aiton gives the valuation of one piece of 70 
 acres at 170 in 1742, and 7,000 in 1811. The 
 whole arable lands of the parish of Kilmarnock were 
 placed in 1763 at 2J to 3 shillings per acre ; their 
 rental in 1811 was twenty times that sum. 19 Yet 
 during this time the price of wheat, taken in average 
 periods of ten years, had changed but very little ; 
 the price of bear or barley had advanced greatly, 
 while there was a steady advance in the price of oats 
 and oatmeal. 20 But little wheat could have entered 
 into the consumption of the people, for until the year 
 1785 but little was seen beyond the limits of a noble- 
 man's farm. 21 The increase in the price of the staple 
 products of oats and barley could not have justified 
 the increased rents, were it not for the increased 
 production. 
 
 It may be well to inquire into the causes for this 
 change. The atrocious religious persecutions had left 
 the country at the close of the seventeenth century in 
 a bad state, and had imbued the people of the earlier 
 
 18 Aiton, op. cit. p. 168. 20 Aiton, op. cit. p. 171. 
 
 ^ Aiton, op. cit. p. 169. 21 Gazetteer of Scotland, i, 90. 
 
AGRICULTURAL SOCIETIES. 133 
 
 portions of , the eighteenth century with a religions 
 fanaticism, which hindered progress, and bordered on 
 criminality in its interference with the development 
 of the country. 22 With the revolution of 1688, a 
 new era commenced in the legislation on corn, and 
 soon after in the practice of the cultivator in Brit- 
 ain ; 23 and the greater attention paid to improve- 
 ment, as following the tendency of the times, was 
 not without its effect in Scotland. In 1723 a society 
 was formed for the Improvement of Agriculture, of 
 which the Earl of Stair was a most active member ; 
 but there is reason to believe that the influence of 
 the example of its numerous members did not extend 
 to the common tenantry. 24 It is worthy of remark 
 that farmers are at all times tardy and reluctant in 
 following the example of those possessing wealth ; 
 whereas, when a person who depends upon the suc- 
 cess of his industry for his subsistence, prospers in 
 his pursuits, his example is quickly followed by k 
 others in his neighborhood. 
 
 The County of Ayrshire contained within itself, 
 however, the elements of reform ; and Alexander, 
 Earl of Eglinton, commenced the improvement of his 
 large estate about 1730.' He spurred the industry of 
 his tenants by personal appeals, opened quarries, laid 
 off roads, plantations, and ditches, and introduced an 
 eminent farmer from another district. John, Earl of 
 London, also began extensive improvements about 
 this time, and raised field turnips, cabbages, and car- 
 " 
 
 22 See Buckle's Hist, of Civilization in Eng., vol. 2, chap. 5. 
 Enc. Brit, ii, 254. Enc. Brit, ii, 262. 
 
134 IMPROVEMENTS. 
 
 rots as early as 1756. 25 But the most fruitful stim- 
 ulus for improvement were the Acts of Parliament 
 between the years 1750 and 1760, for collecting tolls 
 and making roads. 26 It is not easy to estimate the 
 benefit which agriculture has derived from good 
 roads, and the want of communication was one of the 
 causes of the slow progress of the art in former 
 times. 
 
 About this time the Earl of Eglinton established a 
 Farmers' Society, and presided over it himself for a 
 number of years. 27 The gradual advance in price 
 and produce, the consequence of increase of popula- 
 tion and manufactures, giving a powerful impulse to 
 rural industry, rendered possible the changes in the 
 system of leases and the restrictions on cultivation 
 and rotation. The Fairlie rotation, introduced by 
 the Earl of Eglinton, was pursued by William Fairlie, 
 after this nobleman's death, not only upon the Earl's 
 Extensive domain, but also on a considerable property 
 of his own. 28 Every farm as it came out of lease 
 was enclosed, and divided by sufficient fences into 
 three or more parts, and was allowed to remain in 
 grass till it recovered from the exhausted course of 
 evil management already stated. The land was 
 limed, convenient houses and offices were builded, and 
 a lease granted, usually for eighteen years, under cov- 
 enant not to plough more than one third of the farm in 
 any one year, nor to plough the same land more than 
 three successive years. With the third crop, the land 
 
 25 Aiton, op. cit. p. 80. 27 Alton, op. cit. p. 678. 
 
 20 Enc. Brit, ii, 262. Farmers' Mag. 1804, p. 783. Alton, o/>. cit. p. 81. 
 
IMPROVEMENTS. 135 
 
 was laid down to grass. The fodder was stipulated 
 to be consumed upon the farm, and all the dung to be 
 spread upon it. 29 Other proprietors followed in these 
 courses, and the increased rents which such measures 
 demanded had the tendency to drive out the shiftless 
 farmers and replace them by men of energy and 
 force. It is obvious, as Aiton observes, that many 
 of those who pay the highest rent realize the largest 
 profits. This proceeds from the increased industry to 
 which they are roused, by knowing that they have a 
 higher rent to raise. And many of those whose rents 
 are extremely moderate, as well as some of the small 
 proprietors who pay no rent whatever, have by their 
 indolence been reduced to poverty. Some proprietors 
 within his knowledge, having gone through bank- 
 ruptcy and sold their land, occupying it as tenants at 
 high rents, have gained by industry as tenants double 
 the sum which they had obtained as the price of their 
 own property. 
 
 In 1786 the Kilmaruock farmers established their 
 Society, and a few years after others were formed 
 at Maybole, Galston, Newmills, and other places. 30 
 From 1784 to 1795 the improvements advanced with 
 steady steps. From 1795 to 1814 the prices of 
 produce steadily increased under the influence of the 
 Napoleonic wars. The date of 1784 is that of the 
 origin of the Highland Society, whose prominent 
 objects were then stated to be to facilitate communi- 
 cation and advance agriculture ; and their list for the 
 
 29 Aiton, op. cit. p. 85. 
 
 30 Alton, op. cit. p. 680. 
 
136 CHANGES. 
 
 year 1789 oflers premiums for essays on the manage- 
 ment of cattle-farms and the dairy, breeding stock, 
 etc., for the execution of improvements, and the 
 raising of crops." 31 
 
 It was, therefore, the extension of the activity of 
 thought following the political measures of this time, 
 and introduced into the common life of Ayrshire, 
 which rendered possible these sudden changes. It 
 is seldom that human agency has effected so much in 
 the environment of a country, as took place with 
 such remarkable activity in Scotland : which changed 
 a waste into a garden ; which furnished such con- 
 trasts 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 
 few, it cannot be doubted but that the appearance 
 and properties of the cattle and the dairy shared in 
 these contrasts, and the changes which were possible 
 in the tenancy of the land, were possible in a breed ; 
 and the changes which actually took place in the one, 
 must have produced a change in the other. 
 
 81 Prize Essays, High. Soc. vol. 1. 
 
AYRSHIRE CATTLE : DOCUMENTARY HISTORY 
 OF THEIR ORIGIN. 
 
 BREEDS of cattle attain their excellences and their 
 prominence by degrees, and their early history is 
 difficult to be traced, as each addition to their use- 
 fulness has either been unrecognized, or has seemed 
 at the time too insignificant to record. 
 
 The history of the Ayrshire breed of cattle is 
 shrouded in the past. But few efforts have been 
 made to lift the veil, and the scanty records that 
 we have, seem little better than personal surmise 
 or unfounded assertion. Everything beyond what 
 well-attested accounts reach is obscure, and the more 
 so here, as few writers have considered the history of 
 agriculture in its details, or the occurrence of a well- 
 defined or growing breed, worthy the pen of the 
 historian. 
 
 Of one fact we are certain. About the close of the 
 last and beginning of the present century, our atten- 
 tion is called to a breed of dairy cows established in 
 the County of Ayrshire, and already having a local 
 celebrity for the quantity and profitableness of their 
 yield of milk. Their origin was probably influenced 
 by the general revival of agriculture which took place 
 
 7* 
 
138 OBSCURITY OF BEGINNINGS. 
 
 in the eighteenth century. 1 It is a peculiarity of the 
 'human mind to desire to fix a definite origin for a 
 race or a man in whom there is a strong interest. 
 The early Greeks recognized the obscurity of begin- 
 nings, and accordingly derived the origin of their 
 heroes from a divine progenitor. In a like manner 
 writers on cattle have attempted to derive the origin 
 of their breeds, from imported animals or obscure 
 crosses. They have attempted to use the divinity of 
 a recognized breed in support of the breed, which 
 they fear will seem to their readers comparatively 
 recent. The literature of the Ayrshire breed abounds 
 with this error. 
 
 Aiton, our principal and almost only authority on 
 the origin of this breed, understands that the Earl of 
 Marchmont, about 1750, purchased from the Bishop 
 of Durham and carried to his seat in Berwickshire, 
 several cows and a bull of the Tees water or other 
 English breed, of a brown and white color, and that 
 some of this breed were carried to Sombeg, in Kyle, 
 and crossed with many cows about Cessnock and 
 Sundrum. 2 John Dunlop, of Dimlop, is also said to 
 have introduced cows of a large size from a distance, 
 probably of the Dutch, Teeswater, or Lincoln breed. 2 
 In a later writing, Aiton, laboring under a seeming 
 necessity of giving a more definite origin to the 
 breed, writes that about 1770, or a little earlier, bulls 
 and cows of the Teeswater or Short-horned breed are 
 "said to have been introduced into Ayrshire by several 
 
 1 Burton's Scotland, ii, 393. 
 
 2 Survey of Ayrshire, p. 424. 
 
ALDERNEY CROSSES. 139 
 
 proprietors, and it is from them and their crosses 
 with the native stock, that the present dairy breed 
 has been formed." 3 When writing in 1811, however, 
 he says that the Ayrshire dairy breed is " in a great 
 measure the native indigenous breed of the County of 
 Ayr, improved in their size, shapes, and qualities, 
 chiefly by judicious selection, cross coupling, feed- 
 ing, and treatment, for a long series of time, and 
 with much judgment and attention ;" 4 and this ap- 
 pears from the context a more correct expression of 
 his judgment, and the fact, than the other. 
 
 When we pass to general statements of their or- 
 igin, we find the author of the "Complete Grazier" 
 asserting them a cross of the Alderney cows with 
 Fifeshire bulls, under the name of Dunlop breed. 5 
 Ro. Forsyth, however, writing in 1805, speaks of the 
 Dunlop breed as having been established in the parish 
 of that name for more than a century. 6 Quayle, who 
 wrote the "Agricultural Survey of Jersey," states that 
 the Ayrshire breed was a cross between the Short-horn 
 and the Alderney, 7 and Col. LeCouteur, of the Island 
 of Jersey, writes 7 that Field-Marshal Conway, the 
 Governor of Jersey, and Lieutenant-General Andrew 
 Gordon, who succeeded him, nearly half a century 
 back, both sent some of the best cattle to England 
 and Scotland. Ro. Forsyth, again, that elegant and 
 apparently trustworthy writer, says 8 that the Earl of 
 Fife, and General Grant, of Banffshire, have spared 
 
 s Sinclair's Scotland, 1814, iii, 43. Complete Grazier, 3d ed. p. vii. 
 
 * Survey of Ayrshire, p. 422. 6 Beauties of Scotland, ii, 439. 
 
 7 Quoted in Jour. R A. S. of Eng. 1844, p. 47. 
 
 8 Beauties of Scotland, iv, 456. 
 
140 BLACK CATTLE. 
 
 no expense in introducing from time to time the most 
 valuable breed of bulls and cows from England and 
 
 o 
 
 Germany. As the Duke of Gordon had his family 
 seat in this shire, and as the dates of the two state- 
 ments agree, it is possible that they refer to the same 
 event. John Orr, Esq. , of Barrowfield, brought from 
 Glasgow, or some part of the East County, to Grou- 
 gar, about 1769, several very fine cows, 9 which fact 
 would seem to show an occasional movement of 
 improved stock from distant districts. 
 
 The cattle of this district, at the time we have our 
 first accounts, were black and white. Indeed, so 
 common was this color 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 
 backs, were the prevailing colors in Ayrshire in the 
 earlier portions of the eighteenth century. 10 Aiton 
 describes them previous to 1750, as being generally 
 black, with some white on their face, belly, neck, 
 back, or tail, and in 1811 as mostly of a dark color, 
 or black, with the exception of the improved dairy 
 breed. 11 Again he speaks of them, from his own 
 recollection, as black, with white on the face, the 
 back, and the flanks, and few of the cows yielding 
 more than from one and a half to two gallons of milk 
 in the day at the height of the season. 12 Still later 
 in his writings he states that about 1770, they were 
 of small size, with high-standing, crooked horns, 
 
 9 Survey of Ayrshire, p. 424. " Survey of Ayrshire, p. 425. 
 
 lu Beauties of Scotland, ii, 439, 12 Quoted in Low's Animals, p. 342. 
 
DUNLOP BREED. 141 
 
 narrow on the back, and flat on the ribs, and mostly 
 of a black color, with white spots on their faces and 
 other parts. 13 These descriptions show an affinity 
 with the Highland breed. 
 
 The first record of improved cattle that we are able 
 to find goes back to about the year 1700. Ro. For- 
 syth, in 1805, states that for the purpose of prepar- 
 ing cheese in Cunningham, a breed of cattle for more 
 than a century had been established, remarkable for 
 the quantity and quality of their milk in proportion 
 to their size. These had long been denominated the 
 Dunlop breed, either from the lands of the ancient 
 family of that name, or from the name of the parish 
 where the breed was first brought to perfection. 
 Our only other reference to this breed by name is in 
 the " Complete Grazier," an anonymous work, pub- 
 lished about 1300, where it is stated that the Dunlop 
 breed, is a cross from Alderney cows with Fifeshire 
 bulls, and are described as small in size, of a pied or 
 sandy red color, and with small horns awkwardly 
 set on. 14 
 
 In 1778 and 1780 the color of red and white be- 
 came fashionable ; 15 and between 1785 and 1805 the 
 brown and white mottled cattle became so generally 
 preferred, as to bring a larger price than others of 
 equal size and shape, if differently marked ; 16 and 
 Aiton speaks of the red and white being common in 
 1810. 15 
 
 Color is affected much by varied conditions ; and 
 
 is Sinclair's Scotland, 1814, iii, 43. Survey of Ayrshire, p. 424. 
 
 " Complete Grazier, 3d ed. p. 7. " Beauties of Scotland, ii, 439. 
 
142 VARYING COLOR-MARKINGS. 
 
 oftentimes a change in environment, although almost 
 inexpressibly small, as illustrated on the cattle-farms 
 of the Pampas, 17 will cause the self color of a wild 
 or semi-wild breed to break ; and when the varied 
 conditions accompanying agricultural improvement 
 reached the cattle of Ayrshire, we find by our record 
 a greater change in the colors than had existed under 
 the less varied circumstances of agricultural stagna- 
 tion. 
 
 As the spirit of travel and improvement reached 
 the upper class of inhabitants, we find the merits of 
 foreign breeds recognized, and an introduction of 
 other breeds, to a suificient extent, at least, to vary 
 the color-marks of the cattle ; and those colors which 
 became fashionable, and thus sought after with greater 
 avidity, would naturally become the most general. 
 We thus find at the present day the red and white 
 preponderating over the other colors, and the blacks 
 and whites far less common than in the past. 
 
 Ho. Forsyth, not realizing the quick changes pro- 
 duced by the directing of general attention to certain 
 points, as profitable or fashionable, remarks upon the 
 rapidity of the diffusion of the improved breed, as a 
 singular circumstance in the history of breeding, and 
 speaks of the mottled breed as of different origin 
 from the common stock. 18 He describes this variety 
 in 1805 as being short in the leg, with fine-shaped 
 head and neck, and small and tapering horns, their 
 body deep but not so long, nor so full and ample in 
 
 17 Azara, Quad, of Paraguay. 
 Beauties of Scotland, ii, 438. 
 
ORIGIN. 143 
 
 the carcass and hind-quarters, as some other kinds. 19 
 This description has a bearing on the origin of this 
 breed, as it shows that at this date no change had 
 been produced which could not be accounted for by 
 selection and treatment. 
 
 w Beauties of Scotland, ii, 439. 
 
ORIGIN OF AYRSHIRE CATTLE. 
 
 WE have seen that cattle abounded in Scotland 
 before the historical epoch ; and throughout the 
 earlier centuries, the pasturage of herds and the man- 
 ufacture of cheese are recorded fragmentarily and 
 concisely, in the charters and excerpts of the monks 
 and earlier historians. We have it stated by a com^ 
 petent writer that a breed existed in Dunlop, a 
 parish of Cunningham, as early as the year 1700, 
 which was noted for quantity of milk in proportion 
 to size ; and the same writer gives it as a veritable 
 fact that a certain Barbara Gilmour, fleeing the county 
 to escape the barbarities accompanying the religious 
 persecutions, under the last princes of the house of 
 Stuart, introduced upon her return from Ireland the 
 manufacture of cheese, which since that period has 
 been the great business of that neighborhood. He 
 proceeds, " Sensible that their situation was more 
 favorable for this than for any other purpose, the 
 people bestowed upon it the greatest care and turned 
 it to the best advantage." 1 In this sentence we have 
 the key to the origin of the improved breed. 
 
 In the region which included this county we have 
 records of the earliest attempts at civilization ; and in 
 
 1 Ro. Forsyth, Beauties of Scotland, ii, 441. 
 
DIFFERENTIATION. 145 
 
 the differentiation brought about by its consequences, 
 we find the cattle lacking an uniformity of color, yet 
 in many respects resembling the breed which for- 
 merly inhabited the wilds, and which now, degen- 
 erate, inhabits the parks of certain nobles. These 
 cattle differ from the wild herds in color, but this, it is 
 shown, is hardly an important character, as the wild 
 cattle display a strong tendency to vary among them- 
 selves. Moreover, the improved breed occasionally 
 sport into white with red ears, resembling thus the 
 forest breed. 2 The breeds of the county have not 
 the heavy mane, which history and tradition have 
 ascribed to the forest animal ; yet this animal has 
 lost it wholly or in part. 
 
 As ideas of agricultural improvement reached these 
 regions, there is evidence of increased interest being 
 taken in the breeds ; the more obvious ^feature of 
 color is taken in hand, and brown and white colors 
 are preferred, and the result is a remarkably rapid 
 diffusion of these colors throughout the district dur- 
 ing the years intervening between 1785 and 1805, 
 the era of the Agricultural Society, and the certain 
 identification of the improved breed. The more 
 spirited of the agricultural improvers, attracted by 
 the fame of foreign breeds, introduce now and then 
 
 2 U. 8. Pat. Off Report, Ag. 1851, p. 91, note. 
 
 In October, 1872, a white heifer-calf, with ears tipped with red, was dropped, 
 from Ayrshire parents, at the Massachusetts Agricultural College. In October, 
 1874, we saw in the farm-yard of Mr. Tilton, at Martha's Vineyard, two cows, 
 perfectly white, save the inside of the ears, which were brown-red two thirds 
 down from the tip These animals were the result <>f a cross, an (grade?) Al- 
 derney bull and grade Ayrshire cow, a good illustration of reversion brought 
 about through crossing. In appearance these animals resembled Landseer's pic- 
 ture of the White Forest Breed, probably the only two white animals on the 
 island. 
 
146 SELECTION. 
 
 such animals, and rear these, or cross with the native 
 stock, and during this whole time a process of selec- 
 tion for uses is going on by all alike, the cow 
 giving tne most milk being retained, while the poorer 
 milker finds her place in the shambles. The progeny 
 of the largest milking animal is reared, in preference 
 to others whose ancestors are not so well, or unfavor- 
 ably, known for this quality. The fashion and the 
 natural eagerness to secure those colors which are 
 attractive, also come into play ; while the improved 
 system of farming, the enclosing of lands, the winter 
 protection, and other adjuncts of improved agricul- 
 ture, aided in bringing the breed to a larger size and 
 greater excellence. 
 
 It is possible that the Guernsey breed may have 
 transmitted some of her quality to the present Ayr- 
 shire, as is suggested by the sandy red and pied 
 Dunlop ; but if so, it is scarcely ever shown at pres- 
 ent in color of skin or hair. Similarity of function 
 can produce a certain similarity in form ; and what- 
 ever resemblance may exist between the Alderney 
 and the Ayrshire can well be referred to this law. 
 We find a correlation between 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 certain shapes 
 in common, from whatever breed they may have ori- 
 ginally started. It is in the point where differentia- 
 tion occurs that we would look for divergence, and 
 we see it in the udder : the one breed designed for 
 butter alone, the shape of the udder is neglected in 
 
CROSSING. 147 
 
 the breeding, and we see the pointed, egg-shaped, 
 and goat udder almost universal ; the other breed 
 designed for milk, and the udder is admired for its 
 apacity ; and we therefore find it broad, more level 
 on its sole, and extending far forward and back. 
 
 It is possible, even probable, that Short-horn 
 crosses may have occurred ; for it would be strange 
 that a breed so well and favorably known could exist 
 so near the region of Ayrshire, without attracting the 
 attention of wealthy gentlemen, who were desirous 
 and eager to advance the capabilities of their heri- 
 tage. 
 
 The Holderness, said to have been introduced into 
 the north of England and south of Scotland, 3 also 
 may have been used in modifying the breed ; and it 
 is highly probable that the indistinct black spots 
 which occasionally show through the white hair of 
 the Ayrshires, may be accounted for under the 
 laws of reversion. Where so little is known with 
 certainty of the origin of a breed, and where recorded 
 instances of the presence of other breeds are given, 
 the probabilities of a mixture become almost certain- 
 ties. The presence of cattle from the Irish coast, in 
 the adjacent island of Arran, and the introduction 
 of these same cattle into Galloway, 4 would seem to 
 afford a reasonable presumption of crosses having 
 occurred with these animals in the region of Ayr- 
 shire. It is possible that the orange rim to the eye, 
 occasionally met with among the Ayrshires, is de- 
 rived from a distant Kerry ancestry. 
 
 5 Low's Animals, p. 380. 4 Youatt on Cattle, p. 75. 
 
148 ORIGIN. 
 
 The Ayrshire breed is undoubtedly the descend 
 ants of the original wild breed, modified by civiliza- 
 tion, and more particularly by selection ; and the 
 selection has certainly been aided by the variations 
 produced by crossing with other and distinct breeds. 
 Improvement, as thus begun, was probably at first 
 local, then gradually extended, until the enclosure of 
 the fields, and the demand for certain produce, in- 
 creased the number of the areas of local betterment. 
 These agencies, acting for a long time, but more par- 
 ticularly within the period comprised in the last of 
 the eighteenth and first of the nineteenth centuries, 
 resulted in an animal of varied markings, but distinct 
 quality; and in 1810 we can claim the existence of 
 an improved race, of remarkable dairy capacities, so 
 well bred in as to be permanent for the breed. 
 
 The origin of the Ayrshire breed is, in a word, 
 adaptation. The united efforts of the spirit of im- 
 provement, and the influence of locality, acting on 
 such materials as were at hand, and guided by an 
 unconscious selection, acted on by a general intelli- 
 gence, produced an animal which is a determinate 
 product, of an age characterized by a special activity 
 in promoting progress. The same agencies which 
 evolved the steam-engine into usefulness had a part 
 in evolving the improved Ayrshire cow. 
 
PROGRESS OF IMPROVEMENT SINCE 1805. 
 
 THE Ayrshire cow of 1805, although possessing 
 some fineness of shape, and credited with a not un- 
 common yield of from 24 to 34 quarts of milk daily, 
 and exceptionally as giving as much as 40 quarts, 
 yet appears to have been deficient in width and 
 depth of carcass behind, and no mention is made 
 of the shape either possessed by, or desired in, the 
 udder. This breed, however, was very generally 
 diffused over Cunningham, 1 and very soon found its 
 way into other counties of Scotland. 2 
 
 In 1811, as we judge from the description and 
 figure given by Aiton, 2 the shape of the carcass had 
 somewhat improved, and there seems to have been 
 gained a lightness forward. At the .same time our 
 attention is called to the shape of the udder, which 
 is described as broad and square, stretching forward, 
 neither low-hung nor loose. The same stress is laid 
 on the perfection of udder in the description given 
 by William Harley, in 1829, 3 and he had cows which 
 not unfrequently gave from 25 to 30 quarts a day, 
 and once even attained 40 quarts. 
 
 The great breadth and depth of the loins appears 
 
 1 Ro. Forsyth, Beauties of Scotland, ii, 439. 
 
 3 Survey of Ayrshire, 426. Harleian Dairy System p. 106. 
 
150 PROGRESS OF IMPROVEMENT. 
 
 to have been gained in 1845, 4 and now, also, we first 
 find mention of the flatness of thigh, at the inner side 
 technically called the twist. At this time, the droop- 
 ing of the haunch towards the rump was common. 
 This breed had now become the prevailing stock in 
 Renfrew, Dumbarton, Stirling, and Lanark, and had 
 been carried to many other more distant localities. 
 In 1853 5 we have for the first time a recognized 
 
 o 
 
 standard for the breeder, the Scale of Points of the 
 Ayrshire Agricultural Association. Particular stress 
 is placed on the wedge-form body, and the develop- 
 ment of the rear half of the body where the concen- 
 tration 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. 
 
 In 1866 Archibald Sturrock, in a prize essay on 
 Ayrshire County, writes that " a capacious and well- 
 set udder is certainly the chief point of excellence." 6 
 
 In 1868 the chief point of merit of Ayrshire cattle 
 is said to be " a capacious and well-set udder, and 
 these are the principal objects aimed at, although a 
 straight back, with a sweet head and branching 
 horns, are received with favor in a show-yard." 7 
 
 In 1871 a writer in the "Farmer's Magazine," in 
 describing the Ayrshire cow, proceeds : et The udder 
 well set on. For a prize-taker this point must be 
 faultless, as no beauty of form or regularity of other 
 
 4 Low's Animals, p. 343. 
 
 5 Pr. Essays H. Soc. 1866-7, p. 106. 
 
 6 Pr. Essays H. Soc. 1866-7, p. 77. 
 
 7 H. N. Eraser, Pr. Essays li. Soc. 1858-9, p. 331. 
 
UDDER. 151 
 
 points will make up for deficiency in the form or size 
 of the milk-vessel. If this is in perfection, other and 
 minor points may be overlooked." 8 
 
 The most noteworthy fact in the above series is the 
 stress laid upon the form of the udder, and this has 
 been caused by the educating influence of the many 
 farmers' clubs, with which the district has been 
 sprinkled. This influence was early manifested, and 
 competition must have had a great influence, in 
 changing the form of this useful portion of our ani- 
 mal, into a vessel not alone for use, but for beauty. 
 
 In 1836, a large premium was offered for the 
 competition of this breed, by the Highland and 
 Agricultural Society, which long before had offered 
 encouragement to breeding stock ; and the local so- 
 cieties, some of long antiquity, had so increased, that 
 ill 1866 each parish had its local society, in addition 
 to "estate clubs," 9 while the county society supple- 
 mented the efforts of the smaller unions by embracing 
 the whole area and giving more weighty encourage- 
 ment. 
 
 The effect of this interest in the breed, was to incite 
 the farmers to stronger efforts towards improvement. 
 The leading type of the breed at one time, is said by 
 Sandford Howard to be of the Kyloe or Highland 
 cross, and he vouches for the facts obtained by him- 
 self, substantially as follows : "Theophilus Parton, 
 of Swinly Farm, near Dairy, Ayrshire, about forty- 
 five years ago [1818] took great pains to establish a 
 
 s Quoted inXat. Live Rtook Journal of Chicago, Feb. 1871, p. 183. 
 Fr. Essays H. Soc. 1865-7, p. 75. 
 
152 SWINLY TYPE. 
 
 herd of what were deemed the best Ayrshire cattle, 
 into which he infused a strain of the West Highland 
 blood, the particular degree of which is not publicly 
 or generally known. The Swinly stock differs from 
 the older Ayrshire in having a shorter head, with 
 more breadth across the eyes, more upright and 
 spreading horns, more hair, and that of a more 
 mossy character, and generally better constitutions. 
 They are also somewhat smaller-boned than the old 
 stock, though from their superior symmetry and 
 greater tendency to fatten they are fully equal to the 
 former in weight of carcass when slaughtered." 10 
 
 . In 1847 the St. Quivox Club attempted to intro- 
 duce the Short-horn breed more generally among 
 breeders, but it failed to produce any effect, as we 
 are told by Sturrock, as now " Short-horn crosses are 
 more difficult to procure than formerly." n Pro- 
 fessor Norton, of Yale College, speaks of seeing, 
 during a visit to Scotland in 1848, Short -horn bulls 
 on every large farm, but leaves the inference that 
 the crosses were designed for beef. 12 
 
 Mr. Wilson, in writing of the agriculture of Lan- 
 arkshire, states that this cross, although it diminishes 
 the milk, yet adds increased value for the shambles. 13 
 These statements, taken together, seem to indicate 
 that Short-horn crosses were used only when grazing 
 was united with dairy farming. 
 
 In conversing with the breeding farmers of Ayr- 
 shire in 1869, we were unable to find any Short-horn 
 
 10 U. S. Dept. Ag. Report, 18fi3, p. 195. 12 Farmers' Lib iii, 306. 
 
 " IT. Essays H. Soc. 186tJ-7, p. 37. 13 Prize Essays U. doc. 1336-Z, p. 355. 
 
CROSSING. J 53 
 
 crosses, although some Short-horn bulls were found 
 on farms uniting the business of the grazier with that 
 of the breeder. The black color was referred by 
 some to the influence of the Highland race. It would 
 seem as if parentage would occasionally crop out in 
 the colors ; and although a red might now and then 
 suggest a Devon, or a brindle or black the Kyloe, and 
 rarely a pale red the Alderney, yet we saw not a 
 single roan which would indicate the Durham. Of 
 the Jersey bull or cow we saw not a trace, and our 
 inquiries provoked the curiosity which indicated an 
 unfamiliarity, even, with the appearance of that 
 breed. 
 
 The Highland cross appears to have been frequently 
 used, especially by those who desired handsome bulls. 
 A Mr. Home, in remarks before an agricultural club 
 in 1867, states, from his own observation, that a 
 famous prize-taking bull, Geordie, was popularly 
 accounted to have an eighth of West Highland 
 blood. 14 This cross gives a style to the carriage of 
 an animal, and increases the tendency towards laying 
 on flesh or fat. 
 
 Perhaps the history of the progress of the Ayrshire 
 breed since 1810 can be best summarized by an 
 extract from a letter written by a prominent and care- 
 ful breeder of more than ordinary intelligence, Robt. 
 Wilson, of 1 orehouse, Kilbarchan : 
 
 "Modern Ayrshire cattle have been brought to 
 their present condition by care and attention on the 
 part of breeders, each selecting according to his 
 
 " Gard. Chron. and Ag. Gaz., July 27, 1867. 
 
154 CROSSING. 
 
 fancy, and crossing accordingly. There is no doubt 
 but the majority of Ayrshire cattle have been crossed, 
 as distinct points of Highland, Short-horn, Devon, 
 Hereford, etc., are easily discernible, not only in color 
 but also in style. In dairy districts, however, the 
 pure breed is invariably attempted to be kept, and 
 crossing, therefore, is more the exception than the 
 rule." He adds that the breed has not improved in 
 some respects within his remembrance, but that "so 
 far as the fine points are concerned, probably the 
 number of fine-bred cattle is greater than ever be- 
 fore." 
 
III. 
 
 LOCAL 
 
 IN preparing the list of importations and importers, 
 we had fondly hoped to obtain our information at first 
 hand, from the parties at interest, the importers 
 themselves. We therefore circulated very freely a 
 printed request for this and other information. We 
 received some really valuable replies, but the largest 
 portion of our broadcast circular sowing fell on bar- 
 ren ground. 
 
 Whatever errors, therefore, are found in the list, 
 may be charged to the indifference of those who, at 
 first thought, would be supposed to be the most con- 
 cerned in its accuracy. By presenting our author- 
 ities in every case, except where we have had private 
 information, we can avoid the charge of carelessness, 
 and say we hope to have attained very considerable 
 accuracy. 
 
 In preparing a list of animals that have taken prizes 
 at Scotch fairs, our intention is to show certain 
 animals which may be considered as thoroughbred. 
 Although many animals have been imported which 
 are as truly thoroughbred as some which have re- 
 ceived premiums, yet the mere fact of importation 
 
156 LOCAL. 
 
 cannot be a guarantee of authenticity. Some true 
 Ayrshires have been imported from localities far 
 removed from their own county, and some inferior or 
 uncertain animals have found their way here under 
 the impulse of speculation. Prize-taking in Scotland 
 is one guarantee of authenticity. 
 
 We shall have to ask breeders for charity towards 
 the imperfections of the list. It results through their 
 own negligence. 
 
 The matter of pedigree must be considered one of 
 the greatest importance. It is the Alpha and Omega 
 of breeding. It must be sought for continually, 
 retained pertinaciously, and intensified yearly, in 
 order to achieve the greatest success. We therefore 
 present a few thoughts under this heading. 
 
IMPORTERS AND IMPORTATIONS. 
 
 As early as 1822, or thereabout, we find record of 1822 
 the introduction to America of this useful breed. 
 In that year a bull and a cow are said to have been 
 brought from Great Britain to New York by Mr. 
 Henry W. Hills, and sent to the farm of Mr. Heze- 
 kiah Hills, at Windsor, Conn. The cow was after- 
 wards sold to Joseph Morgan, of Hartford, and the 
 bull to Elihu Wolcott,. of East Windsor Hill. Two 
 of the heifers, called Flora Hills and Fanny Hills, 
 were sold to Mr. Henry Watson, of East Windsor, 
 " which produced several calves from his Short-horn 
 bull, Wye Comet." These calves, half Short-horn 
 and half Ayrshire, were small animals but very fine, 
 and several of them " were recorded as Short-horns, 
 in the American Herd Book." ] 
 
 According to the " Turf, Field, and Farm," 2 the 1828 
 Ayrshires were first introduced into this country in 
 1828. In 1831 we find note of a full-blood Ayrshire 
 cow being in the possession of a Dr. White, of 1831 
 Dutchess County, N. Y. ; this cow was crossed with 
 a Durham bull about this time, and then bred in, 
 
 1 Samuel Bartlett, in " Homestead," quoted in Kept. Conn. Board of Agricul- 
 ture, 1867, p. 151. 
 
 3 Quoted in Nat. Live Stock Journ., May, 1871, p. 303. 
 
158 IMPORTATIONS. 
 
 with her descendants, for a dozen or fifteen years at 
 least. 3 
 
 1837 In 1837, their merits at home having become more 
 widely known, we learn of two importations : the 
 one of Mr. J. P. Gushing, of Watertown ; the other 
 by the Massachusetts Society for the Promotion of 
 Agriculture. 
 
 Mr. Cushing's importation was made in the spring, 
 and consisted of four cows, Flora, Juno, Venus, 
 and Cora. 4 Three heifers appear to have been im- 
 ported in their dams, 5 and 6 and perhaps a bull. 5 Some 
 dozen years later Mr. Gushing presented one of his 
 bulls to the Worcester Co. Agricultural Society. 7 
 
 During this year arrived the first importation of 
 the Massachusetts Society for the Promotion of Ag- 
 riculture, consisting of a bull and three cows, which 
 were all in calf when they arrived. The bull was 
 sent to the western part of the State, and was kept 
 near Pittsfield. 8 One of the cows was placed in the 
 care of Hon. P. C. Brooks, in Medford ; another in 
 the care of Hon. Daniel Webster, at Marshfield ; and 
 the third of Elias Phinney, of Lexington. This 
 last, 18 years old, was still living in 1847. 9 
 
 In 1845 this Society made its second importation, 
 consisting of a bull, Prince Albert, and four cows, 
 Flora McDonald, Jennie Deans, Milly, and Charlotte. 
 These animals were selected by Mr. Alexander Brick- 
 
 s U. S. Pat. Off. Reports, 1851, p. 91. Note. 
 
 * Farmers' Lib iii, 304. 
 
 e Capt. Randall's Ms. Herd Book. 
 
 e A. H. B., B. 53, 702; C. 61, 732. 
 
 7 Ag. of Mass. 1853, 311. 
 
 8 U S. Dept. Ag. Rept. 1863, p. 197. Cultivator, Feb. 1848, p. 42. 
 Farmers' Lib. iii, 304. 
 
IMPORTATIONS. 159 
 
 ett, of Lowell,. who was sent out for that purpose. 
 They were shipped about the first of September, and 
 landed in Boston about the first of October in good 
 condition, and were placed on the farm of Mr. Phin- 
 ney, in Lexington. 10 
 
 In 1858, the Society again sent to Scotland, and 
 this time, through Mr. Sanford Howard, selected and 
 imported four bulls and eleven heifers. 11 The bulls 
 appear to have been Tarn Sampson, Troon, Albert, 
 and Irvine. Kilniarnock and Young Cardigan were 
 imported in their dams. The cows were Daisy, 
 Gentle, Harriet, Lily, Mavis, Miss Anderson, Miss 
 Morris 1st, Pansy, Rosa, Ruth, and Star. Buttercup 
 was imported in her dam. 12 These animals were 
 from the herds of well-known breeders in Ayrshire. 
 In 1869, while travelling through this county, we 
 stopped at the farm of Mr. John Ritchie, who remem- 
 bered Mr. Howard well, and stated that Mr. Howard 
 was very particular in his choice, and carried away 
 the best he could buy. 
 
 In order to disseminate the blood through the 
 State, the Society at various times presented bulls 
 to the Hampshire and Franklin, Worcester County, 
 Essex, Hampden, Barustable and Plymouth Agricul- 
 tural Societies, and in 1849 Jennie Deans was 
 presented to the Middlesex Society. 
 
 In 1838, Capt. George Randall, of New Bedford, 
 commenced his series of importations with Maggie, 
 
 10 Farmers' Lib. ii, 123. Alb. Cult. 1845, p. 557, etc. 1847, p. 41. 
 
 11 Count. G-ent., Feb. 18, 1869, p. 140. 
 
 12 A. H. B., B. 129, 38, 75, 398, C. 32,40, 83, 129, 138, 155, 167, 187, 195, 199, 424, 
 643 Ag. of Mass. 1860, pp. 74, 82. Ag. of Mass. 1853, p. 301, etc. 
 
160 IMPORTATIONS. 
 
 who was landed on the 20th day of July. She 
 unfortunately died the same season. On the second 
 of December arrived the bull Rob Roy, about two 
 and a half years old. 
 
 In 1839, on the 27th of July, his third importa- 
 tion arrived, consisting of the yearling bull Roscoe, 
 the four-year-old cow Swinley, and the yearling 
 heifer Daisy. The cow Swinley dropped a heifer 
 calf, Maggie, March 20, 1840, which was sold in 1846 
 to the Massachusetts Society for Promotion of Agri- 
 culture. The heifer Daisy died in September, 1811. 
 
 His fourth importation arrived May 26, 1*41, con- 
 sisting of the five-year-old cow Crummie, who 
 dropped a bull calf Wallace, February 2, 1842, and 
 the heifer Daisy. This second Daisy was sent to 
 Capt. Randall as a present by Lawrence Drew, her 
 breeder, on hearing of the loss of the former Daisy. 
 
 In 18 4, Capt. Randall made his fifth and last 
 importation, consisting of the cow Medal, which ar- 
 rived September 22, and in the following April gave 
 birth to twins, Sandy and Jeanie. 
 
 Capt. Randall's stock was mostly bred by Law- 
 rence Drew, a Scotch breeder well known for his 
 success. They were probably of the best, and the 
 records of these and their descendants were kept 
 with great apparent accuracy and neatness. 13 
 1840 In 1840 Capt. Ezra Nye, of Clinton, N. J., seems 
 to have imported a cow, Nan, 14 from the Duke of 
 Portland's estate, Ayrshire. 
 
 18 We desire to express here our thanks to Mr. Haskell, of New Bedford, for 
 being allowed to take a copy of Capt. Randall's herd book. 
 
 " A. H. B., C. 101, 48o, 570. Also 1st Kept. N. E. Ag. Soc. p. 57. 
 
IMPORTATIONS. 161 
 
 In 1845, Capt. Nye appears to have made an addi- 
 tional importation of the bull Duke, 15 and probably 
 the cows Marion, Lily, and Beauty in calf with Scot- 
 land. 16 One heifer, Bessie, and four bulls, Antarctic, 
 Leopard, Juniper, and Pacific, are said to have been 
 imported by him, but we find no clew to the date. 
 Our references are certainly misleading unless there 
 were other importations at a later date than these 
 given. 17 
 
 The importation of Capt. George Randall for this 
 year will be found noticed under date of 1838. 
 
 In July, 1841, Capt. J. C Delano brought to New 
 Bedford a cow named Jennie Deans, and about three 
 years old. She was probably purchased partly as a 
 speculation, and in part to supply the ship with milk. 
 She was called pure, but Capt. Randall, into whose 
 possession she afterwards came, had his doubts. 
 
 About this year it is said that some Ayrshire cat- 
 tle were imported by George Longley, of Maitland, 
 Canada. 
 
 In 1842, Mr. E. P. Prentice, of Albany, N. Y., 
 imported a cow, Ayr by name. She dropped a heifer 
 calf on the passage, which was called Ayr 2d. 18 
 The cow is figured in the " Albany Cultivator," of 
 July, 1846. 
 
 About this time an importation of animals, selected 
 and forwarded by Allen J. Davie, arrived in Balti- 
 
 is A. H. B., B. 6, C. 70, 101, 570. 
 
 ie A.H.B., C.70, 162; C.685; C. 252, 738; B. 59, 874, 925; C. 14, 113, 131, 
 1.92, 2(8, 1153. 
 
 A. H. B., C. 1,382; B. 173, 468; C. 738, 902, 1372, 1443, 1483, 1643; C.685; 
 C 16*2 j (J. 553. 
 
 " Alb. Cult. 1845, p. 14; do. July, 1846; do. Feb. 1848, p. 41. 
 
162 IMPORTATIONS. 
 
 more. These passed into the hands of John Ridgley, 
 and were sent to the celebrated Hampton Estate. 
 This importation was probably kept with but little 
 attention to preserving the breed intact. 19 
 
 For the Eandall importation of this year, see the 
 notice under the year 1838. 
 
 For the notice of the importation of the Massachu- 
 setts Society for Promotion of Agriculture during 
 this year, see under 1837. 
 
 For Capt. Nye's importation of this year, see 
 under date of 1840. 
 
 Some years previous to 1847 Dr. Hoffman made 
 an importation into Maryland. These passed, some 
 of them at least, into the hands of Mr. McHenry, of 
 Hartford County. 20 Some of this importation ap- 
 pears to be found in the cows Jenny Deans and Mary 
 Queen of Scots. 21 
 
 1846 In June of 1846, R. L. Colt, Esq., of Paterson, 
 N. J., imported a bull and a cow in the ship 
 " Europe." The bull Geordie was a descendant of a 
 famous bull of that name in Scotland, and was him- 
 self a prize-taker. He cost 40 in Ayr. The cow 
 Bessy cost 19. 22 
 
 Samuel Ward, Esq., then of North Stockbridge, 
 
 afterwards of Lenox, Mass., imported a bull and 
 
 heifer this year. 23 The bull Dandy appears to have 
 
 gone into the possession of E. P. Prentice. 
 
 1848 In 1848, according to a reference in the Ayrshire 
 
 Farmers' Lib. iii, 1848, p. 286. *> Ibid. 
 
 " A. H. B., C. 1787, 1923. 
 
 *2 Farmers' Lib. ii, 385, where the bull is figured; do. iii, 289, for the cow. 
 
 *s Alb. Cult., July, 1851. 
 
IMPORTATIONS. 103 
 
 Herd Book, R. Jardine imported a cow into St. John, 1848 
 New Brunswick, and according to other references in 
 1849. This cow was probably named Gowan. 24 
 
 In 1849, an Ayrshire farmer of the name of R. 1849 
 Gray emigrated to New Brunswick, bringing with 
 him his cattle. These seem to have consisted of the 
 bull, Jock the Laird, and four cows, Helen, Peerless, 
 Mary, and Jenny Willet. 25 The descendants of these 
 cattle occasionally find their .way across the border, 
 and are referred to as being imported from New 
 Brunswick. 
 
 Mr. James Brodie, of Rural Hill, New York, has 
 been the active agent in importing for a number of 
 firms, among which occur Hungerford, Brodie & Co., 
 Hungerford & Brodie, Brodie, Campbell & Co., 
 Brodie & Campbell, James Brodie & Son, Brodie 
 Son & Converse, and Walcott & Campbell. The 
 importations of Mr. G. C. Bradley can also be re- 
 ferred to him. 
 
 In 1852 arrived Kilburn and Mary Gray. 26 These 1852 
 were exhibited at the New York State Fair of that 
 year by Mr. Brodie. Afterwards they came into the 
 possession of Messrs. Walcott & Campbell, New York 
 Mills, N. Y. 
 
 In 1853 were imported Ayrshire Lass and White 
 Lilly. 27 The latter was exhibited by Hungerford & 
 Brodie the same year, but some time afterward went 
 to New York Mills. 
 
 * A. H. B., C. 43, 88(>, 881, 1012. 
 
 25 A. II. B M B. 3-2, 234, C. 90, 94, 102, 103, 139, 241, 327, 667, 1166, 1228, 1516, 
 1553, 1554. Also MS. information. 
 
 26 A. K. B., B. "224, C. 592. 
 A. H. B., C. 23-5, 811. 
 
164 IMPORTATIONS. 
 
 In 1854 a larger importation, Lady Ayr, Red 
 Eose, Challenge, Cherry Blossom, and Kate. 28 The 
 two last were in the possession of Messrs. Hunger- 
 ford & Brodie the year of importation, but Lady 
 Ayr and Red Rose shortly after went to New York 
 Mills, and Challenge has become the ancestral cow 
 of a long line of progeny on the farm of S. D. Hun- 
 gerford, at Adams, N. Y. 
 
 In 1861 arrived Dr. Hornbook, Handsome Nell. 
 Helen Douglas in dam Lady Douglas, and Tibbie. 21 ' 
 In the fall of 1862 these were still owned by Brodie, 
 Campbell & Co., but afterwards they all were added 
 to the New York Mills herd. At the same time a 
 cow and a calf appear to have been imported for a 
 Mr. Miller. 
 
 In 1864, Baldy, John Gilpin, and Tarboltou. 30 
 John Gilpin was retained by Mr. Brodie, the other 
 two went to Messrs. Walcott & Campbell. 
 
 In July, 1870, arrived Lady Clyde and Lady Glas- 
 gow ; the latter dropped a calf, Neptune, on the 
 ocean, and the former a bull calf after arrival, named 
 Lord Clyde. 31 These were all for Messrs. Walcott 
 & Campbell. 
 
 In 187 1, in the ship "Eumenides," which left Glas- 
 gow April 6, 1871, Mr. Brodie had a large number. 
 Of these, John of Ayr and Peerless were for Mr. 
 G. C. Bradley, of Watertown, N. Y. ; Duke of Ham- 
 
 " Alb. Cult., March, 1863. A. H. B., B. 10, C. 82, 523, 726, 979. Trans. N. Y. 
 Ag Soc. 1854. 898. 
 
 Count. Gent., June 13, 1861. A. H. B., C. 149, 423, 438, 526, 791. 
 
 so A. H. B., B. 90, 222, 372. 
 
 si A. H. B., C. 1403, 1417, B. 684. 
 
IMPORTATIONS. 1 G5 
 
 ilton, "Woodville Chief, Beulah, Bessie Belle, Ayr- 
 shire Lass, Lady Ayr, Lady Kogers, Lady Mary, 
 Lady Houston, Lady Fender, Lady Kilbirnie, Kil- 
 birnie Maid, Ocean Belle, and Kempsey Maid were 
 retained by Mr. Brodie. In this importation may 
 also be included Kilbirnie Lass in her dam, and pos- 
 sibly a Peerless imported in the womb. 32 
 
 It is to be regretted that Mr. Brodie has so dupli- 
 cated the names of animals, either imported or owned 
 by him, as to render somewhat difficult, in the future, 
 the task of identifying pedigrees. 
 
 For information concerning the importations of 
 Mr. Brodie, etc., in 1853, see under 1852. 
 
 In 1853, James Logan, of Montreal, seems to have 1853 
 imported the cow Buttery and the bull Baldy. 33 
 
 The Hochelaga Agricultural Society may also have 
 imported a bull of the same name about this time, 
 which w r as used in Mr. Logan's herd, and perhaps 
 the two animals are identical. 34 
 
 In 1857, Mr. Logan imported the cow Stately in 
 calf with Sir Colin, Greig in calf with Sonsie, Jean, 
 and probably Heather Belle, Beauty, White Cherry, 
 Red Rose, and others. 35 
 
 In the year 1853 the Montreal Agricultural Society 
 imported the bull Rob Roy. This importation was 
 made through a Mr. Gilmore, and the bull appears to 
 have been sold to the County of Leeds Society, and 
 
 82 Entry Cat. X. Y. Ag. Soc. 1872 and 1873. Other references for Mr. Brodie's 
 importations are Walcott & Campbell's Catalogue. 
 
 33 A. H. B., C. 110, 394, 1773, and C. 62, 85, 87, 125, 186. 
 
 * A. H. B., C. 773, 773J, 774, 810. 
 
 5 A H B., C. 200, B 67, 354, 385, C. 469, 463, 561, 724, 764, 289, 510, 949, 1383, 
 B. 805, C. 86, 394^ 214, 725. 
 
166 IMPORTATIONS. 
 
 afterwards to George Morton. In 1861 owned by 
 Thomas Anthony and exhibited at New York State 
 Fair. 36 This Society imported in all five bulls, of 
 which the importations of 1855, 1856, and 1857 were 
 used in the herd of Messrs. Dawes. 
 
 In this year, 1853, we find mention of the im- 
 portation of a cow, Advice, by J. W. Duncombe, of 
 Quebec. 37 
 
 1854 An account of the 1854 importation of Mr. Brodie 
 will be found under the date of 1852. 
 
 William Watson, of Westchester, N. Y., probably 
 made an importation in 1854. The cow Beith, the 
 two-year-olds Anna and Maria, were exhibited at the 
 New York State Agricultural Fair of this year. 
 Julia was probably imported in the womb, as was 
 perhaps Margaret. Oswald and Sarah were possibly 
 of this importation. 38 
 
 There seems to have been another importation by 
 Mr. Watson, in 1858, of the cow Kate. Taurus was 
 imported, if at all, before 1861, and the cow Emily 
 before 1859, and perhaps all these may be referred 
 to this year. 39 
 
 In 1862 Mr. Watson appears to have brought over 
 the bull Angus. 40 
 
 In 1868 the bull Kilbirnie. 41 
 
 Mr. Watson selected and forwarded the animals 
 which comprised the Sweetser importation of 1855. 
 
 A. H. B.', 0. 715, 734, 737, 741, 472, B. 328. 
 w A.H.B.,0. 222. 
 
 38 A. H. B., C. 61, 76, 851, 1658 ; 722 ; B. 50, 51, C. 19, 61, 76, 168, 122, 971 ; 296, 
 698, B. 6-27. Trans. N. Y. Ag. Soc. 1854. 
 
 3 A. II. B., 1424; 329; 775L 1125. B. 630. 
 
 *<> A. H. B., O. 851, 1014, 1168. 1424, 1474, 1544, 1658, 1833. 
 
 A. H. B., B. 662; C. 1083, 1382. 
 
IMPOR T ATIONS . 167 
 
 In August, 1855, Mr. R. A. Alexander, of Ken- 1855 
 tucky, is said to have brought over some Ayrshires, 
 in the ship " Olive Jordan," from Liverpool to Phila- 
 delphia. 42 
 
 In September, 1855, Mr. Luke Sweetser, of Am- 
 herst, Mass., selected and imported through Mr. 
 William Watson, of N. Y., four cows, Rose, Bessie, 
 Beauty, and Tulip. Of these, Rose proved barren ; 
 and Beauty, now twenty years old, is the property 
 of the Massachusetts Agricultural College. 
 
 During this same year, 1855, Mr. John Dods, of 
 Montreal, imported the cow Ann. He seems to have 
 made other importations as follows : Previous to 
 1859, Pailey ; to 1860, Baldy and Bonnie Scott; to 
 1862, Jane; to 1863, Annie and Del, or Delavan ; 
 to 1864, Blackie and Cherry 1st, and previous to 
 1866, Lord Eglinton and Maggie 43 
 
 In 1856, James Gibb, of Canada, imported a bull, 1856 
 Major, and a cow, Fairy. 44 
 
 Mr. Wm. Chambers, of St. Laurient, near Mon- 
 treal, is said to have imported a cow in 185 7, 45 1857 
 which perhaps was named Rose. 46 
 
 For particulars of Mr. James Logan's importation 
 of this year, see under date of 1853. 
 
 For the importation of the Massachusetts Society 
 for Promotion of Agriculture of this date, see under 
 
 Count. Gent., Sept. 13, 1855. 
 
 A. II. B., G.230; C. 1279,1(593; C. 998, 1279, 1698; B. 70, C. 3, 121, 142, B. 
 643; C. 1279, 1405; B. 539, 482, C. 1803, 1881; B. 879, C. 1422. 1488; C. 992, 
 1308; C. 1716; B. 574, 771. 
 
 ** A. H. B., C. 1156, 1433, 1439 1. C. C. Abbott's Sale Cat. 1870. J. L. Gibb's 
 Cat. 1870. 
 
 A. H. B., B 247, C. 705. 
 
 A. H. B., C. 512, 540, 854. 
 
168 IMPORTATIONS. 
 
 the year 1837. For that of Mr. Watson, see under 
 . date of 1854. 
 
 1858 In 1858, Messrs. Dawes, of Lachine, P. Q., com- 
 menced their series of importations with the bull 
 Rob Roy. 47 
 
 In 1860 they imported a bull, Prince, and the cow 
 Queen of Scots, in calf with Duchess. 48 
 
 In 1868, the bull Samson. 49 
 
 In 1869, the cows Picture, in calf with Lily, and 
 Portrait. 50 
 
 In 1870, the cows Empress, Marchioness, Miss 
 Henry, and Miss Kennedy. These all were with 
 calf, and produced the heifer calves Medora, Basay, 
 a third heifer, and a bull. 51 
 
 In 1871, the bull Nicholas and the females Snow- 
 drop, Turnlow, Beauty, Pride of Avon, Lady Bird, 
 and Drumbowie. With these were brought over five 
 heifer calves in their dams. 52 
 
 In 1858, Mr. H. H. Peters, of Southborough, 
 Mass., made his first importation. He authorized 
 Mr. Sanford Howard, who was going to Scotland, to 
 procure stock for the Massachusetts Saciety for Pro- 
 motion of Agriculture, to purchase for him four Ayr- 
 shire heifers, 53 which are those which were named 
 Jean Armour, Miss Morton, Miss Miller, in calf with 
 Miller 2d, and Miss Betty. 
 
 In 1859, being well pleased with the cattle of the 
 
 A.H.B., C.413, 492, 975, 1043, 1132, 1139, 1267, 1613; B. 404. 
 
 A.H. B., V,. 3S4, 425, 589, 821, 876; C. 910, 975, 986, 1007, 1132, 1185, etc. 
 
 49 A. H. B., C. 896, 939, 1033, 1036, 1070, 1159, 1229, etc. 
 
 w A. H. B., C. 1720, 1457, 1733. 
 
 si A. H. B., C. 1135 ; 1535; 1598; 1599; 1572; 867. 
 
 62 A. H. B M B. 755; C. 1843: 1908; 87ti; 1737; 1396; 1088. 
 
 H. H. Peters' Cat.U. S. Dept. Ag. Kept. 1863, p. 198. 
 
IMPORTATIONS . 169 
 
 previous year, he engaged Mr. Howard to go to 1858 
 Scotland expressly on his account to select and pur- 
 chase. In August, 1859, there arrived two bulls, 
 Eglintou and King Coil, and twenty-one cows and 
 heifers. Ada, who proved barren, Alice, Beauty, 
 Brenda in calf with Brenda 2d, Corslet, Duchess 2d, 
 Flora, Jane, Maggie, Mary 3d, Minna, Miss Drew, 
 Mistress 2d, Nannie, Pink in calf with Oswald, 
 Queen 2d in calf with Empress, Queen 3d, Rosa, 
 Ruth, Susan in calf with Susan 2d, and Young Mer- 
 ry ton in calf with Merryton 3d. 54 
 
 While Mr. Howard was in Scotland he appears to 
 have selected cattle for others. Such was the case 
 with the cow Effie, imported by Mr. Rufus Carter, 
 of Worcester, in 1858 ; 55 and probably the cow 
 Margery, imported by Mr. J. S. Cabot, of Salem, in 
 1858 ; 56 the cow Jessie, imported by Dr. George 
 B. Loring, of Salem, the same year ; 57 and the impor- 
 tations of Mr. Lyman were of his selection. Geo. 
 W. Lyman, of Waltham, appears to have received 
 the bull Comet, possibly two cows, one to calve with 
 the bull calf Scotland. 58 
 
 In 1858 also, Mr. John Brooks, of Princeton, 
 Mass., imported a bull, Dr. Hornbrook. 59 
 
 Capt. Peel, of Canada, is said to have brought 
 over in this year a bull, Roxborough, and a cow. 60 
 
 The importation of Mr. C. M. Pond, of Hartford, 
 Conn., made this year, appears to have consisted of 
 
 M H H. Peters' Cat. w A. H. B , C. 135. 
 
 A. H.B..C. 358. 67 A. H. B., C. 107. 
 
 " A. H. B., B. 124, 131, 132, 133, 316. C. 240, 374, 419, 437, 476, 606, 742, 782, 
 805,1746; C. 132, 133; C. 357. 
 
 *> A. H. B., B. 16. H. H. Peters' Cat. A. H. B., C. 1569, 1245. 
 
170 IMPORTATIONS . 
 
 the yearling bull Robert Burns, and the two-year-olds 
 Jennie, Jessie, and Rose of Brown Hill. 
 
 His importation of 1859 was Ayrshire Lassie, 
 Lily of Smithfield in calf with Cardigan, and a heifer, 
 Bella. 61 
 
 1859 For an account of the importation of Mr. H. H. 
 Peters for this year, see under date of 1858, as well 
 as that of Mr. Pond. 
 
 In 1859, a Robert Gray, of Fredericton, New 
 Brunswick, is said to have imported a bull, Geordie. 62 
 
 Mr. Gardner Brewer, of Boston, imported a cow, 
 Flora, in calf with Robert Fulton, during this year. 63 
 
 Three two-year-old heifers, Fanny Ellsler, Florena, 
 and Lady Ellen, were imported in 1859 by Mr. H. 
 E. Day, of Hartford, Conn. 64 
 
 Mr. Eben S. Poor, of South Danvers, Mass., im- 
 ported this year two cows, Lily in calf with Duke, 
 and Rosa in calf with Bessie, 65 and possibly a bull. 66 
 
 About the year 1859, or previously, there seems 
 to have been imported the animals known as the 
 Cuthbert bull and cow, by Mrs. Cuthbert, of Lano- 
 raie, P. Q. ; or perhaps this importation is the same 
 with that of Mr. Cuthbert, of Berthier, who seems to 
 be credited with some about the same time. One of 
 these animals is apparently Maggie Lauder. 67 
 
 1860 The importation of Messrs. Dawes, for 1860, has 
 been noticed under date of 1858. 
 
 61 A. H. B., B. 57; C. 98, 111, 190, 4, 130; B. 265; C. 409, 961, 1651. 
 
 62 A. H. B., B. 23. 6* A. H. B., C. 72, 78, 123. 
 
 63 A. H. B., C. 38S, B. 318. 65 A. H. B., B. 356. 
 
 66 Count. Gent., Feb. 2, 1861. Alb. Cult , Apr. 1860, p. 130. 
 
 67 A.H. B., C. 1026, 1020, 601, 1027, etc. Abbott's Sale Cat. 1873, A. H. B. 
 B. 197, 635, 5,39; C. 10d4, 992, 1027, 1405, 1624, 581. Whitney's Cat. 1871. 
 
IMPORTATIONS . 171 
 
 111 1860, Mr. John Chambers, residing near Mont- 
 real, appears to have imported a three-year-old 
 heifer, Strawberry. 68 
 
 The account of the importation of Brodie, etc., for 
 this year, will be found under date of 1852. 
 
 In 1861, S. Beattie, of Canada, imported in ship 
 " Helen Douglas," at the port of Quebec, an Ayrshire 
 cow. 69 
 
 Mr. Beattie appears to have imported a cow, Moun- 
 tain Maid, which possibly is the animal referred to 
 above, and at a later date a bull, Carrick Farmer. 70 
 
 It was in this year that a Mr. Miller is said to 
 have imported a cow and a calf on the ship " Helen 
 Douglas," at Quebec. 70 These importations being on 
 the same vessel with Brodie and Campbell's, were 
 possibly of their selection. 
 
 The importation of Mr. Watson for 1861 has been 
 noticed under date of 1854. 
 
 In the spring of 1863, J. M. Browning, of Beau- 
 harnois, P. Q., seems to have imported the cow Effie 
 in calf with Daisy. 71 It is possible that the bull 
 Marquis, said to have been brought over by the 
 Beauharnois Agricultural Society, was imported at 
 this time. 72 
 
 The importation of Brodie & Co. for 1864 has 
 already been noticed under date of 1852. 
 
 In June, 1864, J. L. Gibb, Esq., of Compton, P. 
 Q., commenced his series of importations with the 
 
 es A. H. B., C. 1866. 
 
 69 Count. Qent., June 13, 1861. 
 
 70 A. H. B., B. 883; C. 825, 845, 894, 1092, 1098, 1267. 
 " A. H. B., C. 1104, 1046. 
 
 A. H. B., B. 709. 
 
172 IMPORTATIONS . 
 
 five-year-old cows Quess and Lily, the yearling heifer 
 Gypsey, and the bull Marquis. 73 
 
 In August, 1868, he brought over the two-year- 
 olds Princess Alice and Princess Royal, 74 with Flor- 
 ence and Hebe in their wombs, and the yearling bull 
 Mars. 
 
 In 1870 two importations. The one in June con- 
 sisted of the five-year-old Annie ; the four-year-olds, 
 Medora in calf with Medora 2d ; Lina in calf with 
 Merry ton Lass, and Flora; the three-year-old Em- 
 ma, who dropped the heifer Atlanta on shipboard ; 
 the two-year-olds Lily 2d, Park 2d, Rossie, Rough- 
 head 2d, Blackhouse 2d, Gartnoad 2d, and Alice. 75 
 
 In September, 1870, the yearling bull Glenluce, 
 and the four-year-old Lady Avondale, in calf with 
 Lord Avondale ; the two-year-old Mary in calf with 
 Earl of Lome, and Beauty ; the yearling heifers 
 Blooming Daisy, Mary Belle, Miss Meikle, Heather 
 Belle, and Lass o' Gowrie. 76 
 
 In September, 1871, the two-year heifers Verbena 
 and Crocus. 
 
 In August, 1873, in the steamship "Hibernian," at 
 Quebec, Mr. Gibb imported the cows Clariuda, 
 Heather Bloom, and Heather Bell, Derby, and the 
 two-year heifer May Morn. 77 
 
 1865 Mr. Thomas Miller, of Brushlaud, Delaware Co., 
 N. Y., made his importation of the cow Daisy in 
 
 78 A. H. B., C. 1769, 1234, 1235, 1237. 
 '* A. H. B., O. 1749, 1750, 17*1. 
 
 A. H. B., C. 348, 1573, 1574, 1578, 1897, 1200, 1130, 856, 1464, 1702, 1810, 
 1813, 935, 1222, 831. 
 
 A. H. B., C. 144. B. 682, 537. Count. Gent., Nov. 3, 1870. 
 " Count. Gent., Aug. 28, 1873. 
 
IMPORTATIONS. 1 73 
 
 calf with Favorite, and the bull Duke of Hamilton, 1865 
 in the ship "John Phyfe," which arrived at New 
 York, May 1, 1865. 
 
 At the same time was imported Rosy or Scotch 
 Rosy, who was afterwards purchased by Mr. Miller. 
 
 For the details of James Logan's importation of 
 this year, see under 1853. 
 
 For the details of J. L. Gibb's importation for 
 1868, see under date of 1864, and that of Dawes 1808 
 under 1858. 
 
 For that of Mr. Watson, see under date of 1854. 
 
 In November of this year, per steamship " Java," 
 at the port of New York, Mr. G. D. Cragin, of Rye, 
 imported the cows Rowena in calf with Hero, Edith, 
 Duchess of Hamilton, Queen Bess, Queen Mary, and 
 a bull, Duke of Hamilton. 78 
 
 In the barque " Melbourne " from Ardrossan , in De- 
 cember, 1868, Mr. H. W. Tilton, of Walpole, Mass., 
 received a pair of Ayrshire cattle, Earl of Holderness 
 and Lady Harmonic. 79 
 
 William Semper, of Allegheny City, Penn., is 
 stated to have imported Clydesdale and Lily in 
 1868. 80 
 
 In 1868, or thereabout, an importation of a bull, 
 Robbie Burns, is claimed for Thomas Irving, of 
 Rockfield, near Montreal. 81 
 
 For the importation of Messrs. Dawes in 1869, see 1869 
 under date of 1858. 
 
 Count. Gent , Oct. 7, 1869. A. H. B , B. 612, C. 1099, 1759, 1762. 
 Count. Gent., Dec. 24, 1868. A H. B., B 536; C. 1421. 
 so A H B., B. 730. A. H. B., B. 804. 
 
174 IMPORTATIONS. 
 
 1 86 9 In July, 1869, arrived the first of Mr. N. S. Whit- 
 ney's importations at Montreal, the yearling bull 
 Jock, and the two-year-old Bessie Bell. 82 
 
 In June, 1870, Mr. Whitney received, per ship 
 "Geneva," the four-year cow Clara, who dropped on 
 shipboard the bull calf Pride of Geneva ; Kelso, 
 three years old, also dropped a bull calf, Sailor, 
 while on shipboard ; Maggie, in calf with Marquis of 
 Bute, and the two-year-olds Netty and Dow 2d. 83 
 
 On the 14th of September, 1870, arrived Barro- 
 chan Maid, and Bonnie Lassie in calf with Bonnie 
 Lassie Sd. 83 
 
 In 1871 still another importation by Mr. Whitney. 
 Eleven head arrived in September, in the ship 
 "Abeona." These were Daisy, in calf with the bull 
 Fleetwood ; Rosie, who dropped a bull calf, Nep- 
 tune, while on the water; Flora in calf with Flora 
 2d; Stately, and Beauty who dropped Beauty 2d, 
 on shipboard. 84 
 
 1869 In 1869, Mr. M. P. Cochrane, of Canada, imported 
 two Ayrshire heifers, probably Lady of the Lake 
 and Ma<rgie. 85 
 
 In 1871, or thereabout, Mr. Cochrane seems to 
 have imported the bull Champion, and the cows 
 Daisy, Cocksey, Village Maid, and Mary Gray. 86 
 
 On the 9th December, 1869, arrived on the steam- 
 ship "Nova Scotian," at Portland, the importation of 
 
 82 N. S. Whitney's Cat., Jan. 1870. A. H. B., B. 641, C. 926. 
 
 83 N. S. Whitney's Cat., Jan. 1871. 
 
 * N. S. Whitney's Cat., May, 1872. Count. Gent., Oct. 5, 1871. 
 
 85 Count. Gent., Sept. 2, 1869. Entry Cat , tf. y. Ag. goc. Fair, 1872. 
 
 8c Entry Cat,, N, Y, State Ag. Soc. Fair, 1872. 
 
IMPORTATIONS . 175 
 
 Sturtevant Brothers, Waushakum Farm, South Fra- 
 mingham, Mass. It consisted of eight cows, Edna 
 in calf with Glengarry ; Ozora in calf with Ocena ; 
 Drusilla in calf with Domine, whose name was after- 
 wards changed to Shotto-Douglas ; Queen of Ayr, 
 in calf with bull Mains ; Ops in calf with Eos ; 
 Twinney in calf with Euona, whose name was after- 
 wards changed to Alice Brand ; 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 1864; those of 
 Mr. Whitney under date of 1869; that of Messrs. 
 Dawes under date of 1858 ; and under date of 1852 
 that of Brodie & Co. 
 
 In July, 1870, Mr. William Gibson, of Morrisburg, 1370 
 P. O., imported six cows and a bull in ship " Thomas 
 Hamlin." These appear to have been Ranting Robin, 
 Jennie, Rosa, Maggie, Edith, Princess in calf with 
 Thomas Hamlin, and a Maggie, in calf with Robert 
 Burns. 87 
 
 Maggie and Edith appear to have gone to J. T. 
 Rutherford, Waddington, N. Y., and are referred to 
 as of his importation. 88 
 
 In July, 1870, per ship " Abeona," Mr. J. J. C. 
 Abbott, of St. Anne's, near Montreal, seems to have 
 imported the cow Li lias and the bull Sir Roger, 
 Young Primrose, Young Mary, Young Dandy, Young 
 Beauty, and the bull Yellow-Haired Laddie may also 
 be credited to this arrival, Mr. Abbott had also in 
 
 87 A.H. B,B 791|; 
 
176 IMPORTATIONS. 
 
 1870 his possession, and probably imported Alison, Anna- 
 bel, and Abeona, imported in dam Annabel. 89 
 
 It is possible that Darling 3d, and Geneva with 
 her calf Sir Hugh, were imported by Mr. Abbott, 
 although we have found references to Mr. C. C. Ab- 
 bott as their importer in the ship "Abeona." 90 
 
 In 1873 Mr. Abbott again imports, this time two 
 cows, Viola and Elsie. 91 
 
 In 1870, William H. T. Hughes, agent for L. P. 
 Fowler, of England, an importer by business, intro- 
 duced eight cows in calf per ship "Rhine," in his 
 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 Burke 
 and Scotia. 
 
 Of his second importation the cows Beauty, Cozie, 
 Buttercup, Cowslip, Ayrshire, and Ayrshire Bell. 
 
 In July, 1870, on ship " Thomas Hamlin," at Mont- 
 real, Mr. J. H. Morgan, of Ogdensburg, N. Y., 
 brought over his first importation, the bull Habbie 
 Simpson, and the cows Model of Perfection, Minnie, 
 and Nancy. Minnie passed into the possession of D. 
 Magone, Jr., and Nancy, of Z. B. Bridges, Esq., 
 both of Ogdensburg ; and Model of Perfection at a 
 later date was sold to Sturtevant Bros, for $1,000, 
 the highest price known to have been paid for an 
 animal of this breed. 
 
 In April, 1871, Mr. Morgan made his second im- 
 portation in the ship " Eumenides." It consisted of 
 
 88 A. H. B.. C. 1455 ; B. 868. Count. (Jent., July 14, 1870. C. 836, 844, 822. 
 
 90 C. C Abbott's Sale Cat 
 
 Count. Gent., July 31, 1873. Abbott's Sale Cat. 
 
IMPORTATIONS. 177 
 
 the bull Adino, and the cows Annie, Bessie in calf 1870 
 with Sea King, and Georgie, in calf with the heifer 
 Sea Bird. Annie was transferred to D. Magone, Jr., 
 while Georgie and Sea Bird went to Sturtevant Bros. 
 
 Having perused the entire correspondence between 
 Mr. Morgan and his agent abroad, we think there is 
 little doubt but that these importations were of the 
 best stock in Scotland ; and to the rivalry induced 
 by this first importation may be ascribed the excep- 
 tional quality of the importations of this and the 
 following years. 
 
 In September, 1870, Thomas Thompson & Son, of 
 Williamsburg, P. O., brought over an importation of 
 eight, selected personally. These were the two-year- 
 old bull Crown Prince, and the yearling bull Highland 
 Chief, the cow Diamond in calf with Hansom, and 
 the heifers, Annie in calf with Queen of Beauty, Ras- 
 sie 2d in calf with Rose of Carron, Rassie 3d in calf 
 with Queen of Scots, and the calves Duchess and 
 Bonnie Jean. 92 
 
 In October, 1870, Mr. Thomas Paterson, of Gou- 
 verneur, N. Y. , imported per steamship " Sweden," 
 at Quebec, a pair of yearlings, Lord Raglan and 
 Beauty. 
 
 In the same vessel, at the same time, Mr. Andrew 
 Allan, of Montreal, brought over the two-year-old 
 bull Boydstone, and the cows Susan, Fleckie, Rogers, 
 and Kate. 
 
 In June, 1871, per steamships " European " and 
 
 a 2 Thompson's Catalogue, 1871. 
 
178 IMPORTATIONS. 
 
 "Nova Scotian," the cows Belle of .Straven, Barbara 
 Allan, Fairy Queen, Straven Maid, and Straven 
 Queen. 
 
 In September, 1871, per ship " Abeona," the bull 
 Conquer. 
 
 1871 For a notice of the importation of Mr. Allan for 
 1871, see under date of 1870 ; for that of Mr. Coch- 
 rane, see under date of 1869 ; of Mr. Morgan, under 
 date of 1870 ; of Mr. Whitney, under date of 1869 ; 
 of Messrs. Dawes, under date of 1858 ; of Brodie & 
 Co., under date of 1852 ; and Gibbs, under 1864. 
 
 July 31, 1871, per ship "Gluco," at Montreal, 
 Mr. James McNee imported the yearling bull Kobert 
 Burns, and the two-year-old heifers, Highland Mary 
 and Ayrshire Maid. 
 
 October 31, 1871, Mr. Charles H. Peckham, of 
 Providence, R. I., imported, in barque " J. B. Duf- 
 fries," three heifers, Highland Maid, Village Belle, 
 and Sally. 
 
 1873 For the importation of Mr. Abbott for 1873, see 
 under date of 1870. For that of Mr. Gibb, see 
 under date of 1864. 
 
 In October, 1873, Irving Moyer, 93 of Fort Plain, 
 N. Y., imported the two-year-old bull Sir John 
 Moore, and the cows Lady Martha and Lady Mari- 
 am. The calves Heather Jock and Damsel were 
 imported in these cows. 
 
 In a list by themselves we place those importations 
 which we are unable to identify by a certain date. 
 
 3 Count. Gent., Oct. 15, 1874, p. 666. 
 
IMPORTATIONS. 179 
 
 Mr. K. S. Griswold is said to have imported a 
 bull, Juba, and cow, Whitey, some time previous to 
 1849. 94 
 
 Mr. Nicholas Bicldle, of Philadelphia, seems to 
 have made an importation previous to the year 1850. 
 
 Between 1850 and 1854, Mr. Peter Lawson, of 
 Lowell, appears to have imported a bull, McDuff. 95 
 
 A Capt. Smith is credited with having imported 
 a cow, Cherry, which must have been within the 
 decade, 1850 and I860. 96 
 
 Sir George Simpson is said to have imported a 
 cow, Lady Simpson, somewhere about this time. 97 
 
 Previous to 1855 Col. Beatson appears to have im- 
 ported a cow, Lady Betty. 98 
 
 Previous to 1858 the Hochelaga Agricultural 
 Society, of Montreal, imported the bullBauldie, and 
 afterwards the bull Buchanan, and another without 
 name. 99 
 
 Previous to 1858 the Montreal Agricultural So- 
 ciety is credited with having imported a bull, Bauldie, 
 and previous to 1860 a cow, Queen of Scots. 100 
 
 Somewhere near 1860, Mr. Thomas Richardson, 
 of West Farms, New York, appears to have imported 
 a pair, Eric and Norna, and possibly Norval, in 
 dam. 101 
 
 A cow named Sally appears to have been imported 
 by a Mr. Hutchinson previous to I860. 102 
 
 M A. H. B., C. 105. 96 A. H. B., C. 1808, 1940. 
 
 5 A. H. B , C. 100, 127, 141. m C. C. Abbott's Sale Cat. 1870. 
 
 8 A. H. B., C. 593i, 705 ; B. 394. 
 
 TO A. H. B., C. 773, 774, 810, 1460. King's Cat. 1872. 
 100 A. H. B., C. 447, 1132, 1446, 1729 ; B. 72. 
 
 1 Q1 A. H. B., B. 630; C. 6731, 676, 775, 1125, 1147, 1021, 1050, 1691, 1692. 
 A. H. B., B. 785; C. 893, 998. 
 
180 IMPORTATIONS. 
 
 A bull was imported by a Mr. Burstall, of Quebec, 
 before 1860. 
 
 Mr. R D. Shepherd, of Va., is said to have im- 
 ported a bull, Brutus, previous to 1859. 103 
 
 Mr. Charles Jones, of Brockville, Canada, is 
 credited with the importation of a cow, Bonnie 
 Lass. 104 
 
 J. Gilmore, of Quebec, is credited with having 
 imported a cow named Buttercup previous to 1865. 
 He is also said to have imported Rob Roy for the 
 Montreal Agricultural Society. Is the Rob Roy 
 of the 1853 importation of this Society the same 
 bull? 105 
 
 Before 1864 the bull Ayr 2d was imported by 
 Mr. Perreault of the " Canada Agriculturist." 
 
 Some time in 186- it is claimed that Mr. Win. E. 
 Lockwood, of Peun., imported a pair, Zero and 
 Kate. 106 
 
 About 1867, Mr. W. Rodden, of Montreal, P. Q., 
 appears to have imported Scotch Mary, Snow Drop, 
 and Nancy of Ayr. 107 
 
 Some time later than 1867, Mr. J. Laurie, of 
 Scarboro', P. O., is said to have imported Avondale 
 Farmer and Dutchy. 108 
 
 Mr. Patrick B. Wright, of Coburg, Canada, is 
 said to have imported Young Percy and Buttercup 
 before 1868. 109 
 
 103 A. H. B., C. 99. "4 A. H. B., C. 1941. 
 
 105 A. H. B., C. 706. 737. 
 
 106 Entry Cat. N. Y. State Ag. Soc. Fair, 1872. 
 "7 A. H. B., C. 1644, 1831, 1842. 
 
 io 8 A. H B , B. 422, C. 1 ( 94. 
 
 100 Thomas Thompson & Son's Cat. 1871. 
 
IMPORTATIONS. 181 
 
 Between 1870 and 1872, Mr. Simon Beattie ap- 
 parently imported the bull Young Prince and heifer 
 Straveu Calient 10 
 
 The Hamilton Agricultural Society of Canada 
 seems to have imported a bull through Hon. Michael 
 Cameron ; this bull afterwards came into the posses- 
 sion of a Col. Astley. 111 
 
 Entry Cat. X. T. State Ag. Soc. 1872, p. 18. 
 C. C. Abbott's Sale Cat. 
 
PEDIGREE. 
 
 THOSE who are at the expense of introducing a 
 foreign breed of cattle, are generally desirous of 
 preserving it untainted from interbreeding with the 
 cattle by which they are surrounded. They desire 
 also to preserve some memoranda of each individual 
 of the foreign breed, both for present use and future 
 reference. They are thus enabled to breed them 
 more understandingly, for they know whether the 
 animals mated are akin or not, as also whether a 
 particular animal has originated from ancestry of a 
 particular or desirable type. If there be one herd 
 only of the new stock in the country, the owner must 
 have notes either written, or preserved in memory, 
 or the stock is likely to deteriorate. If he trusts to 
 memory, and upon his death the stock passes into 
 the hands of strangers, without further knowledge of 
 the animals than comes of seeing them, much of the 
 value of the animals have departed with the demise 
 of their owner. When the new breed is somewhat 
 disseminated, and there are many herds, breeders 
 find it advisable to seek occasionally an interchange 
 of blood. But no breeder will do this without the 
 fullest assurance of the stock he seeks being pure 
 bred, and without knowing, if possible, from what 
 parentage the animal has come. 
 
HERD BOOK. 183 
 
 The breeder's object being first to produce good 
 animals, and second to secure remuneration from 
 their sale, it is important to have a regular and 
 systematic plan for making his efforts known both to 
 those engaged with the new breed, and others who 
 may be desirous of adopting it. By such a plan, not 
 only will higher prices be realized, but the breed will 
 become more disseminated. 
 
 To effect these several objects, the preservation 
 of a breed in its purity, the maintenance of the 
 excellence already attained, the secureinent of a 
 progressive improvement, the advertising and thus 
 facilitating sales, the guaranteeing of the expected 
 purchasers against fraud to a large extent, all 
 those interested in a common breed unite in the sup- 
 port of what is known as a herd book. 
 
 This is, or should be, a printed volume. It should 
 contain the name, with a number attached, of each 
 animal of the breed imported, from whence imported, 
 by whom bred, for and by whom imported, ship, port 
 of entry, and date of arrival, a description of the 
 animal sufficiently minute for identification, with the 
 age and sex. 
 
 Starting with imported animals as a foundation 
 stock, their descendants alone should be entered, 
 with description of each, date of birth, by whom 
 bred, by whom owned, and names and numbers of 
 sires and dams to importation. 
 
 The value of a herd book, in every case, depends 
 upon its fulness, completeness, and reliability. If it 
 is found easy to enter a grade animal in a book de- 
 
184 HERD BOOK. 
 
 signed only for the imported stock, and the progeny 
 of imported stock, it is far from impossible that some 
 persons will take this cheap course of fraud, herald 
 their grade animals as pure, and obtain for them a 
 place in this choice company. The need, then, is 
 manifest of adopting some rigid conditions, conform- 
 able to certain principles of utility, and the abiding 
 by them persistently. For not only does the fraud 
 of entering grade animals produce a lowering of the 
 quality of the breed, but by producing an abundance 
 of low-cost stock, prevents the more careful and 
 exemplary breeder from selling a stock, costing 
 higher and of more value, at remunerative prices. A 
 herd book which will allow of this, acts to discourage 
 the honorable breeder, and tends to drive him from 
 the field in despair. 
 
 The incorrectness of a herd book, known at first 
 perhaps only to a few persons, imposes obstacles for 
 a while upon the many ; but afterwards, by becoming 
 known to many, induces a want of confidence in 
 pedigrees, faith in which is so conducive to success 
 in breeding stock to a high degree of excellence. 
 
 It is a cause for regret that the earlier importers 
 of Ayrshire cattle did not foresee the advantages 
 that were to be derived from a herd book, and the 
 disadvantages that would attend its absence. When 
 the attempt was made at the late date of 1863, there 
 were herds of cattle in the country, thought by their 
 owners to be too valuable to be excluded from such 
 a work, cattle undoubtedly Ayrshire, but of ances- 
 try so ill-defined and uncertain, that their admission 
 
HEKD BOOK. 185 
 
 to registration precluded the rejection of animals 
 far more objectionable. The volume of this year 
 records the names of 79 males and 216 females. Of 
 the males, the number stated to have been imported 
 is 11 ; the number whose ancestry is traced unbroken 
 to importation is 50; others, 18. Of the females, 
 the number entered as imported is 57 ; traced un- 
 broken to importation, 109 ; others, 50. There are 
 thus 68 animals recorded " on the assurances of well- 
 known breeders that the animals in question are 
 thoroughbred Ayrshires." These assurances are not 
 founded upon definite information as to their breed- 
 ing,; they may be true, but there appears to be no 
 evidence presented that the assurances are anything 
 more than selfish opinions. 
 
 With the appearance of the second volume in 
 1868, the number of Ayrshires, the pedigrees of 
 which are presented complete or unbroken, is near 
 1,300. Of the bulls in Volumes I and II, about 280 
 appear to be traced to importation ; about 120 are 
 not so traced. Of the females traced to importation 
 there are about 530 ; not so traced, about 228. 
 
 Each of these volumes bears the title, " Herd 
 Record of the Association of Breeders of Thorough- 
 bred Stock, Ayrshire." The second has a recognized 
 editor, J. N. Bagg, of West Springfield, Mass. 
 
 In 1871, Volume III appeared, with Mr. Bagg for 
 editor, but with a new title, " The American and 
 Canadian Ayrshire Herd Record." The Canadian 
 portion is of Canadian editorship, over which it ap- 
 pears the American editor exercised no supervision. 
 9* 
 
186 HERD BOOK. 
 
 In this volume the number of bulls registered is 
 brought to number 931, of females to number 1,951. 
 We have thus far recorded 59 imported bulls, and 
 192 imported cows. Of the total pedigrees to date, 
 1,354 are traced to importation, and 1,321 are not 
 traced to importation. 
 
 We will place the result of our analysis of the 
 "Bagg" Herd Book in the form of a table. 
 
 Number of animals recorded : 
 
 Vol.1 79 Bulls, 216 Cows. Total 295 
 
 "II 342 " 617 " " 959 
 
 " III 527 " 3,145 " " 1,672 
 
 948 1,978 2,926 
 
 Number of imported animals recorded : 
 
 Vol. I 11 Bulls, 57 Cows. Total 68 
 
 "II 10 " 18 " " 28 
 
 " III 38 " 117 " " 155 
 
 59 192 251 
 
 Number of animals recorded properly : 
 
 Vol. 1 50 Bulls, 109 Cows. Total 159 
 
 " II 230 " 421 " " 651 
 
 " III 202 ^ 342 " " 544 
 
 482 872 1,354 
 
 Number of animals improperly recorded : 
 
 Vol.1 18 Bulls, 50 Cows. Total 68 
 
 " II 102 " 178 " " 280 
 
 " III 287 " 686 " " 973 
 
 407 914 1,321 
 
 Percentage of poor pedigrees 1 in Vol. I, 23 
 < n, 29 
 
 " in, 58 
 
 Average for all, 45 per ct. 
 
 1 By poor pedigrees is meant, Recorded improperly. Some few classed here 
 are correct, but not shown so by the record; others present no claims for cor- 
 rectness other than the fact of admission to the record. 
 
HERD BOOK. 187 
 
 Iii the index to Volume I, we find the names of 
 129 owners ; in Volume II, this number has increased 
 to 206 ; in Volume III, to 322. 
 
 The average number of animals recorded to each 
 
 o 
 
 name was 2.45 in Volume I, 4.65 in Volume II, and 
 5.06 in Volume III. 
 
 The distribution by States in Volume III is as 
 follows : 
 
 Alabama 1 New Jersey 13 
 
 Connecticut 22 New York 76 
 
 Florida 1 Ohio 11 
 
 Illinois i Pennsylvania 8 
 
 Indiana 1 Rhode Island 13 
 
 Iowa 1 Vermont 20 
 
 Kansas 1 Virginia.' 1 
 
 Maine 7 Wisconsin 1 
 
 Massachusetts 90 New Brunswick 2 
 
 Michigan 6 Canada 30 
 
 Mississippi 1 
 
 Missouri 1 Total 322 owners. 
 
 New Hampshire 11 
 
 It seems the less necessary to enter upon a full 
 explanation of the attempt to furnish a herd record 
 for the breed, from the circumstance that the work is 
 wholly unsatisfactory to breeders and purchasers, who 
 have examined it, and the volumes are only awaiting 
 the action of some responsible person, or association, 
 to start a register upon sounder principles, when the 
 present work will be ignored. 
 
 After this arraignment of the present Herd Book, 
 it seems right that we should point out a few of the" 
 errors, in order to justify ourselves in the position 
 we have taken. 
 
188 ERRORS OF HERD BOOK. 
 
 Misprints. The wrong number occurs to Sachem 
 Chief, in C. 474; Star of the North, in B. 759, 
 should be 876|. After 321 in C. 849, should be 
 221 ; Jethro h/Diva 1081 should be 638 and not 628, 
 etc. Audover, not Adams, in Moss Rose 1620 ; 
 Maggie 161 in Lotty 1495 should be Maggie 1564; 
 Daisy 1043 iii C. 1175 should be 1045, etc. 
 
 There are frequent errors in names, as Allan for 
 Allen, Graig for Greig, in 1333 ; in names of places, 
 as Stathaver instead of Strathaven, in Geordie 573, 
 and Lannarkshire instead of Lanarkshire, etc. 
 
 Omission of Numbers, as 250, 473, 515; also, 
 488, 489, 503, 505, 521, 565, 744, 767, 1332, etc. etc. 
 
 Carelessness. Sea Bird 847J, and Vashti 901, 
 among the bulls, should be recorded among the 
 females. Robert Bruce 314 and 808 are the same 
 animal ; as are also, in all probability, John Gilpin 
 652 and 653; Robert Burns 810 and 811; Thomas 
 Hamlin 888 and 889 ; Belle 256 and 899 ; Bonnie 
 Jean 289 and 969 ; Lady Ayr 523 and 1394 ; Maggie 
 1319 and 1521, etc. etc. 
 
 Pride of Geneva is entered among bulls, No. 779, 
 and also among the cows, No. 1739. 
 
 Lady Bruce 1397 has no pedigree given what- 
 soever. The same remark applies to Lady Prentice 
 124, and others. 
 
 Lack of Editorial Supervision. Lady of the 
 Lake, in Prince Arthur 783, was calved same year 
 as her granddam. 
 
 Star of the North 876 calved May 7, 1866; 
 dam, Duchess 1090. 
 
ERRORS OF HERD BOOK. 189 
 
 Lanark 670 calved March 24, 1866, dam, Duch 
 ess 1090. 
 
 How could Victor 904 be bred by Thomas Dawes 
 & Son, Lachine, P. Q., when her dam was a thor- 
 oughbred cow iii Scotland ? 
 
 Tarn o' Shauter, in Buttercup 970, was imported 
 from New Brunswick, not from Scotland. 
 
 Dew Drop 338 and Dew Drop 1062 are the same 
 animal, with a difference of ten days in birth. 
 
 Heather Bell 1267 and 1268 are the same ani- 
 mal. In one entry the dam Florence is by an im- 
 ported bull, in the second entry she is imported. 
 
 Spotty (148) in Juno 1366 is not by McKenzie, 
 imported. 
 
 Maggie Morton 1528 and Effie Morton 364 have 
 same parents, calved in 1868, one in February, 
 the other in January. 
 
 Sailor 835 is credited with Kelso 1385 for a 
 mother. Kelso was calved 1870 ; Sailor the same 
 year. 
 
 Medora 2d 1574 was calved in July on board 
 ship; her dam Medora 1573 was imported in June, 
 1870. 
 
 Ayrshire Mary 864 could not be " bred by Mr. Rod- 
 den," when sired by a bull in Scotland. 
 
 In some cases we have very serious errors. For 
 example : John o' Groat, dam and sire both imported 
 by R. S. Colt, as we are informed under Jock 643. 
 Under St. Andrew 874 the sire is said to have been 
 imported by Capt. Nye. Under Young America 925 
 the dam comes from an imported bull and cow, im- 
 
190 ERRORS OF HERD BOOK. 
 
 ported by Capt. Nye. In still another place, under 
 Fame 1153, we have an entirely different account. 
 Under Kate 1369 John o' Groat is said to be " im- 
 ported." Under Lady Geraldine 1416 this name 
 again appears. 
 
 Another class of errors is when the same cow has 
 two calves at periods much closer together than 
 usual. For instance : Lady Mary 536 and Sir Colin 
 Jr. 68 were both calved by Heather Bell 86, the 
 one in March, the other in April, 1860. They are 
 recorded as half-sisters. 
 
 Cornelia 35, Belle 256, Belle 899, Logan 45, were 
 all born from Heather Bell between April 8 and Feb- 
 ruary 14, 1862. 
 
 Jessie 6th 497 and Dick 147 were also born of 
 different fathers, same mothers, and yet within five 
 days of each other. 
 
 Suegat 363 and Flora 386 are hardly better off. 
 
 Cowslip 2d, Lassie, and Cowslip 3d were all born 
 from the same mother but different fathers, in the 
 same year, 1864. 
 
 Highland Lassie 2d and Daddy Auld were born 
 within a month of each other, but had the same 
 father. Peverel and Daisie afford another instance, 
 as well as Flora Temple and Rosa, Highland Mary 
 and Queen Mary (possibly twins), Lady Gowan and 
 Kilburn, and others. 
 
 In truth, the errors in this Herd Book are too nu- 
 merous to mention. We do not think a half-dozen 
 pages can be selected from Volume III which shall 
 be entirely free from error. Opening at random, we 
 
SIGNIFICANCE OF PEDIGREE. 191 
 
 examine page 72 : but one correctly recorded ped- 
 igree. (Sea Bird 847 j is a heifer.) The following 
 page is no better, nor is page 75 an improvement. 
 Page 76, again, contains six poor to one good pedi- 
 gree, etc. etc. Are the cows any better recorded 
 in this volume? We examine page 110, and do not 
 find a single perfect pedigree. Page 111 is scarcely 
 better : but one pedigree, outside of the imported 
 animals, that can be pronounced good. A little 
 search shows page 136 without a single perfect ped- 
 igree, and we find many others with but one each ; 
 and not yet have we found one perfect page in this 
 volume. 1 
 
 Having now briefly noticed the deficiencies of the 
 American and Canadian Ayrshire Herd Book, a few 
 reflections concerning the significance of pedigree 
 may be in place. 
 
 A pedigree is more or less complete according as 
 the animals are traced backward through several 
 generations, with or without omission of any of the 
 ancestry. If we know the earlier parents, and are 
 unable to trace the connective link that ties them in 
 relationship to the animal under consideration, then 
 the missing links are so much out of our knowledge of 
 the animal ; we come just so far short of acquaintance 
 with the antecedents of our animal. The importance 
 of knowledge of the antecedents of animals from 
 which we desire a succession, depends on the circum- 
 stance, in great part, that all animals are what they 
 
 1 Since these strictures were penned, the authors of the present book have in- 
 augurated, at the request of breeders, the " North American Ayrshire Register," 
 which is already far advanced on an apparently successful course. 
 
192 INFLUENCE OF REMOTE ANCESTRY. 
 
 are in form, in mind, in capacity for useful services 
 to man, because particular individuals rather than 
 others are related to them. The mating of male and 
 female not only ensures offspring, but offspring im- 
 pressed with the individual stamp of the parentage, 
 more or less disguised. A change of mating is fol- 
 lowed by a changed character of the fruit, and each 
 parent contributes to form the general mould in 
 which the offspring is cast. 
 
 The influence of near ancestry is commonly more 
 obvious than of ancestry lying at three or four or a 
 dozen removes. Peculiarities we are apt to ascribe 
 to the moulding force of near kindred ; but we should 
 not forget that this moulding force passes from gen- 
 eration to generation, and that the animal before us is 
 the outcome of successive steps, of which neither the 
 sequence, nor the character, could have been differ- 
 ent without occasioning an animal different in some 
 particulars. 
 
 Improvement is not readily fixed in a family by 
 two or three or a half-dozen successive judicious 
 mat ings. No existing breed of cattle, of marked 
 value, is less than a hundred years old, though 
 it is a little less time since the value of the stock 
 became widely recognized and the record of marked 
 improvement begins. We know what value is 
 attached to Short-horn cattle whose lineage can 
 be traced to famous animals living in the latter 
 half of the last century. The best Devons descend 
 from animals of local fame living in the early part of 
 the present century. The fountain-head of the breed 
 
PAST AS INFLUENCING PRESENT. 193 
 
 was with one family, the Quartlys, who gave them 
 reputation, and who have kept the lead since ; and 
 in 1850 two neighbors had kept up this breed in their 
 families for more than a hundred years. 2 A large 
 number of the Devon breed in America have traceable 
 lineage to well-known animals, prize-takers wherever 
 shown. The history of this stock bespeaks the value 
 of antiquity of pedigree, but it is the same with every 
 breed that has had as full opportunities of develop- 
 ment. Commonly the most valued Ayrshires in Scot- 
 land have most length of traceable pedigree. It is 
 not always the last mating, but often a mating sev- 
 eral removes back, that the Scotch breeders refer to ; 
 and he who remembers this and subsequent matings, 
 is likely to be among the winners at the fairs so 
 much in favor with them ; and if one looks over the 
 premium lists for many years, the chances are he 
 will find that of the careful breeders, the oldest win 
 most frequently when the competition lies between 
 animals bred by the owners. 
 
 These statements and considerations are calculated 
 to impress upon us, appreciation of the importance of 
 a knowledge of pedigree. It matters little whether 
 we have a mixed breed, common cattle, or the thor- 
 ough-bred. The same need of regarding the ances- 
 try exists. If we would have much assurance of 
 what nature of cattle we may have from our breed- 
 ing herd ten years hence, we require to know much 
 of the ancestry of the animals that formed the herd 
 for the ten years past. For we rely on the past, with 
 
 2 Jour. R. A. S. of Eng. 1850, p. 681. 
 
194 IMPORTANCE OF PEDIGREE. 
 
 the present, to guide us to the future. To desire to 
 build upon the present alone, regardless of the past, 
 is as wise as it would be for the architect to build his 
 stone house without attending to the nature of the 
 foundation upon which it is placed. 
 
 We think the lack of knowledge of the ancestry 
 of choice animals imported from abroad, occasions 
 the frequent observation, that their progeny is inferior 
 to themselves. The young, with which they often 
 come laden, may be superior to the mother, and not 
 uncommonly are of fine quality, but the produce of 
 the American breeding is a disappointment. The 
 valuable imported animal is thus shorn of a part 
 of his value when put into strangers' hands. It is 
 therefore rarely the case that the much-praised for- 
 eign animal quite fulfils expectations, when moved 
 from his native neighborhood and put to breeding. 
 At home, acquaintance with its pedigree, the animals 
 that enter into it, with their merits, defects, and 
 tendency to the cropping out of particular traits, is 
 put to practical use. 
 
 To realize, in its fulness, the idea of a pedigree, 
 would be to bring into array before us the living 
 animals, and sun-portraits of the deceased ancestry. 
 To realize the idea of a Herd Book in its fulness, 
 would require that there be introduced in the volume 
 the sun-portrait of every animal named ; and the 
 naming of all animals without any omission for many 
 generations. It is well to carry this ideal in our 
 minds, and, rejecting what is manifestly impractica- 
 ble, realize all we can. 
 
IMPORTED PRIZE AYRSHIRES. 
 
 PRIZE-TAKING IN SCOTLAND A GUABANTBB OF AUTHENTICITY OP BREED. 
 
 Abbott's 
 
 Alison, 
 
 Elsie, 
 
 Viola, 
 
 
 Darling, 
 
 Lilias, 
 
 Yellow-haired Laddie. 
 
 Allan's 
 
 Barbara Allan, 
 
 Boydstone, 
 
 Conquer, 
 
 
 Belle of Straven. 
 
 
 
 Brodie's 
 
 Lady Douglas, 
 
 Lady Kilburnie. 
 
 
 Gibb's 
 
 Annie, 
 
 Lily 2d, 
 
 Princess Alice, 
 
 
 Blooming Daisy, 
 
 Medora, 
 
 Princess Royal, 
 
 
 Clannda, 
 
 May Morn, 
 
 Park 2d, 
 
 
 Derby, 
 
 May Belle, 
 
 Rossie, 
 
 
 Heather Belle, 
 
 Miss Meikle, 
 
 
 
 Heather Bloom, 
 
 Mars, 
 
 ' 
 
 
 Lady Avondale. 
 
 
 
 Gibson's 
 
 Edith. 
 
 
 
 Hu'igerford, Rrodi 
 
 
 
 
 if Co.'* 
 
 Ayrshire Lass, 
 
 Lady Ayr, 
 
 Red Rose. 
 
 Logan's 
 
 Greig. 
 
 
 
 Morgan's 
 
 Adino, 
 
 Georgie, 
 
 Model of Perfect on, 
 
 
 Annie, 
 
 Habbie Simpson, 
 
 Sea Bird. 
 
 miler's 
 
 Daisy, 
 
 Favorite. 
 
 
 Paterson's 
 
 Beauty, 
 
 Lord Raglan, 
 
 Geordie. 
 
 Peckhnm's 
 
 Highland Maid, 
 
 Sally, 
 
 Village Belle. 
 
 Peters' 
 
 Brenda, 
 
 Jean Armour, 
 
 Queen 2d, 
 
 
 Duchess 2d, 
 
 King Coil, 
 
 Rosa, 
 
 Harold (formerly Merry ton 3d, 
 
 Young Merryton 2d. 
 
 
 Dr. Hornbook), 
 
 
 
 Sturtevant's 
 
 Domine, 
 
 Eos, 
 
 Mona, 
 
 
 Druhilla, 
 
 Glengarry, 
 
 Ops, 
 
 
 Edna, 
 
 Mains, 
 
 Selena, 
 
 Thompson's 
 
 Annie, 
 
 Duchess, 
 
 Rassie 2d, 
 
 
 Crown Prince, 
 
 Highland Chief, 
 
 Rassie 3d, 
 
 
 Diamond. 
 
 
 
 Whitney's 
 
 Barrochan Maid, 
 
 Flora, 
 
 Nettie, 
 
 
 Bessie Belle, 
 
 Jock, 
 
 Rassie, 
 
 
 Bonnie Lassie. 
 
 
 
 Walcott $ CampbeW s 
 
 Lady Clyde, 
 
 Rob Roy, 
 
 White Lily, 
 
 
 Lady Glasgow. 
 
 
 
 1 This list includes animals imported in dam from prize-taking parents. Prob- 
 ably a large proportion of imported Ayrshire^ have taken prizes at some of the 
 numerous Scotch fairs. 
 
WOOD-CUTS OP IMPORTED ANIMALS. 
 
 ALTHOUGH the ordinary wood-cut of this animal 
 usually conceals defective parts, and brings into 
 undue prominence those forms which are deemed 
 desirable, yet a study of these pictures brings to 
 the mind an accurate idea of the shapes considered 
 Ayrshire, by the artist at least, and a series of the 
 same artist's pictures are accurate enough to be com- 
 parable with each other. The distribution of color is 
 accurate, and this is something. These figures, then, 
 if wooden in their look, and showing the animal in 
 the best position, and under the most favorable cir- 
 cumstances, and if even exaggerated in parts, are of 
 assistance to the breeder who brings to his work the 
 preparation of study and reflection. 
 
 The following table of cuts of imported animals, 
 although far from complete, yet may be of service. 
 
 Albert. Ag. of Mass. 1861, p. 21. 
 
 Ayr. Trans. K Y. Ag. Soc. 1849, p. 84. 
 
 Baldy. Trans. N. Y. Ag. Soc. 1867, Part I, p. 35. Trans. Vt. Dai- 
 ryman's Association, 1869-70. 
 
 Barrochan Maid. A. H. B. p. 89. Trans. Yt. Dairyman's Associ- 
 ation, 1870-1. 
 
 Bonnie Lassie. A. H. B. p. 100. 
 
 Champion. Count. Gent., Sept. 12, 1872. 
 
 Cocksey. Count. Gent., Oct. 3, 1873. 
 
 Daisy. Count. Gent., Nov. 14, 1X72. 
 
 Dandy. Trans. N. Y. Ag. Soc. 1849, p. 85. 
 
WOOD-CUTS. 197 
 
 Flora. Count. Gent , June 11, 1874. 
 Geordie. Farmer's Lib. ii, 385. 
 Georgie. Ag. of Mass. 1873-4. Ag. of Me. 1873. 
 Habbie Simpson. A. H. B. p. 41. 
 Harold. Dept. Ag. Kept. 1863, p. 194. 
 Handsome If ell. Trans. N. Y. Ag. Soc. 1868, p. 182. 
 Jean Armour. Ag. of Me. 1862, p. 61. 
 Jessie. Ag. of Mass. 1861, p. 15. 
 Jock. A. H. B., bet. Vols. II and III. 
 Lady ^yr. Trans. N. Y. Ag. Soc. I860, p. 143. 
 Lady Kilbirnie. Trans. Vt. Dairyman's Association, 1871-2. 
 Mars. A. H. B. p. 56. 
 Medora. A. H. B. p. 177. 
 Miss Miller. Dept. Ag. Kept. 1863, p. 196. 
 
 Model of Perfection. Trans. Vt. Dairyman's Association, 1871-2. 
 A. H. B. p. 181. 
 Netty. 
 
 Robbie Sums. A. H. B. p. 67. 
 Rosie. 
 
 Rossie. A. H. B. p. 204. 
 
 Tibbie. Trans. Vt. Dairyman's Association, 1869-70. 
 Village Maid. Count. Gent., June 19, 1873. 
 
PEDIGREES OP IMPORTED ANIMALS. 
 
 (HELIOTYPE. ) 
 PRIDE OF THE HILLS. 
 
 Calved May 7, 1871. Owned by John S. Holden, 
 Belleville, Out. 
 
 Imported in dam Barrochan Maid by N. S. Whit- 
 ney, Montreal, P. Q., in September, 1870. 
 
 Barrochan Maid was bred by J. Holme, Japstone, 
 Neilston, Scotland. 
 
 She gained the Silver Challenge Cup, valued at 
 25, at STIRLING, open to all Scotland, as the best 
 Ayrshire, and the first prize at KILBRIDE, and Silver 
 Medal for the best cow of all the prize cows. 
 
 (HELIOTYPE. PHOTOGRAPH OF A PHOTOGRAPH.) 
 
 LADY KILBIRNIE. 
 
 Owned by Sturtevant Bros., S. Framingham, Mass. 
 Bred by Robert Orr, Kilbirnie, Scotland ; imported 
 by James Brodie, Rural Hill, N. Y., in May, 1871. 
 
 GEORGIE. 
 
 Calved spring of 1866. 
 
 Owned by Sturtevant Bros., S. Framingham, Mass. 
 Bred by James Wilson, Boghall, Houston, Ren- 
 frewshire, Scotland. 
 
200 PEDIGREES OF ILLUSTRATED ANIMALS. 
 
 Imported by J. N. Morgan, Ogdeusbnrg, N. Y., 
 in April, 1871. 
 
 Georgie, when a two-year-old, was first at HOUS- 
 TON ; likewise gained medal for best co\v in the yard, 
 beating Barrochan Maid. When four, gained first 
 prize at HOUSTON, likewise medal for best cow in 
 the yard, and at KENFREWSHIRE COUNTY SHOW, she 
 was again first, again beating Barrochau Maid. 
 
 MODEL OF PERFECTION. 
 
 Calved in spring of 1865. 
 
 Bred by Robert Wilson, Kilbarchan, Scotland. 
 
 Imported by J. H. Morgan, Ogdeusburg, N. Y., 
 in July, 1870. 
 
 Owned by Sturtevant Bros., South Framingham, 
 Mass. 
 
 In 1869, after calving, she carried two first prizes 
 at GLASGOW, amounting to 20, and a silver medal ; 
 likewise carried EAST KILBRIDE, first prize, and when 
 nearly three months calved, was third at HIGHLAND 
 SOCIETY. Before calving she was second at MAY- 
 HILL, first at BARRHEAD, and first at HAMILTON. The 
 previous year, when three years old, she stood sec- 
 ond at GLASGOW for cows of any age ; at EAST KIL- 
 BRIDE she stood first as a three-years-old in milk, 
 etc. etc. 
 
APPENDIX. 
 
 MILK: 
 
 ITS FORMATION AND PECULIARITIES, 
 
 TTITH ESPECIAL REFERENCE TO 
 
 THE AYRSHIRE, JERSEY, AND DUTCH COW. 
 
 BY 
 
 E. LEWIS STURTEVANT, M. D. 
 
AYRSHIRE, JERSEY, AND DUTCH MILKS : 
 
 THEIR FORMATION AND PECULIARITIES. 
 
 THE philosophy of breeding teaches that every 
 observed effect must have been preceded by an ade- 
 quate cause, and that intelligence and skilled ob- 
 servation may enable our reason to trace out the 
 sequences which connect the one with the other with 
 such exactitude as is permissible to our knowledge. 
 It also teaches that inheritance is a form of force as 
 uniform in its action, and as invariable, as is the force 
 of gravity. Like gravity, its action is modified and 
 interfered with by opposing forces, which disguise 
 oftentimes its phenomena. As gravity acts alike on 
 the feather and the bullet, so does inheritance act 
 alike on all animals. In vitality we have such a 
 complexity of phenomena, that a right interpretation 
 is oftentimes difficult, if not impossible ; yet the 
 grand law of inheritance, the transmissal of qualities 
 possessed by ancestors, may be disguised in indi- 
 viduals, but cannot be denied to the race. 
 
 It is to this universal law of inheritance, as modi- 
 fied by other laws, the resultant of whose forces is 
 the animal form , that we are to seek the explana- 
 tion of the variations that occur between members of 
 the same species, breed, families, and individuals. 
 
204 INHERITANCE. 
 
 Those features of animal form that are readily 
 cognizable, are usually more changed through the 
 breeder's art, than other features which are not so 
 readily noted. Consequently, the grazing breeds 
 have been brought to a greater uniformity and per- 
 fection, than have the dairy breeds, as the changes 
 to be desired have been more clearly indicated in 
 the beginning, and recognized in the achievement. 
 Changes in the dairy breeds are to be understand- 
 ingly brought about by breeders and farmers, who 
 have a practical belief in the universality of law, 
 that inheritance of form is not more important in 
 modifying the shape of body than it is in determining 
 the product from the animal. 
 
 Whether a cow's milk is better fitted for the mak- 
 ing of butter or cheese, or for any other purpose, is 
 largely determined by inheritance ; as is also the 
 amount she will give, the manner in which she will 
 give it, the economy with which she will produce it 
 from her food, and the effect of the production upon 
 the health of the animal. 
 
 Milk is the product of the mammary gland, and is 
 a fluid intended for the nourishment of the infant 
 animal. It contains, therefore, all the elements 
 needed for development and growth, and, chemi- 
 cally, is thus a perfect food. 
 
 The milk-glands, whose mammae or teats furnish 
 the name to the class Mammalia of naturalists, are 
 four in number, in the cow, and, united by envelop- 
 ing tissues, form the vessel called the udder. This 
 organ occupies the posterior portion of the abdomen, 
 
UDDER GLANDS. 205 
 
 bounded laterally by the thighs, and varies somewhat 
 in shape, according to the breed or individual dif- 
 ference. 
 
 In the Ayrshire cow the glands of the udder are 
 flattened, and held close to the body by a fibrous, and 
 in part elastic tissue. The teats are small, cylindri- 
 cal, and set wide apart. The teats are prolongation 
 of the gland structure, in order to form an outlet for 
 the secretion. As the gland is flattened, the affinity 
 seemingly required by structure is, that the teat 
 should be rather short and flattened, that is, cylindri- 
 cal rather than cone-shaped. In the Jersey breed 
 the glands of the udder are pointed and the teats 
 are cone-shaped. They partake in form of the elon- 
 gation of the glaud. The glands are not held as 
 close to the body as in the Ayrshire, but are pendent. 
 The glands are seldom of equal size, the anterior ones 
 often displaying a tendency towards extreme diminu- 
 tion, and the teats hang closely together. The Ameri- 
 can Holstein cattle those large black and white cat- 
 tle from Holland have an elongated udder. There 
 seems a hereditary want of tone in the tissues, as it 
 is usually quite pendent. The glands are elongated, 
 and in turn the teats are elongated cones. 
 
 The outer covering of the udder is composed of 
 skin similar to that covering the body, but more thin 
 and pliable, and is covered more or less with a fine 
 hair of considerable length. Its interior structure 
 comprises areolar tissue, and white fibrous and yel- 
 low fibrous tissue, which not only form septa between 
 the glands, and connect the lobes, but also envelop 
 
206 TJDDER GLANDS. 
 
 the glands, holding them in position, and, by their 
 elasticity and firmness, acting an important part in an 
 organ subject to such violent changes of size. Fatty 
 tissue occurs near the surface of the glands, and 
 between their interstices, to a greater or less extent ; 
 and in the virgin heifer largely determines the form 
 and size of the bag. 
 
 The teats, usually projecting slightly forward in 
 the heifer, are likewise covered with a skin similar to 
 that of the udder, but uncovered with hair, pliant, 
 flexible, and creased. Their number corresponds to 
 that of the glands, and they are interesting as form- 
 ing the outlet for the secretion, as well as their 
 mechanical adaptation to the needs of the calf. Their 
 structure is an areolar and fibrous tissue beneath the 
 skin, which, by its elasticity, closes the outlet and 
 prevents the escape of the milk. Sebaceous glands 
 are present, particularly at the base, and their 
 secretion renders the surface soft, and less subject 
 to injury. 
 
 The gland portion consists of ducts, reservoirs, 
 glandules, and connective matter. The reservoirs 
 are situated mostly at the periphery and apex of the 
 gland, and more particularly adjacent to the sides 
 covered by the skin of the animal. It is the reser- 
 voirs which cause the tabulated feel of the surface 
 of the udder, in large part, and they serve to enclose 
 the secreting surface, which principally occupies the 
 centre. The glandules or vesicles, in their arrange- 
 ment, form groups, and each group has its duct, 
 which connects with the ducts from other groups, 
 
HISTOLOGY. 207 
 
 and thus the secretion is passed towards the main 
 ducts, which serve to store and transmit what they 
 receive. There is this peculiarity about the lactif- 
 erous ducts : they are not strictly uniform in size 
 throughout, nor do they lessen or increase in size by 
 regular gradation, but, slightly contracted at their 
 inlet and outlet, have a bulge between, thus, in 
 form, a series of saccular cavities. The ducts and 
 reservoirs are thus, in one sense, the same. The 
 constricted portion of the reservoirs is formed of 
 elastic tissue, which underlies the mucous mem- 
 brane of the ducts. Thus, by the retardation of the 
 milk, as it passes from the vesicles, where it is man- 
 ufactured, towards the teat, its outlet, the pressure 
 of the accumulated quantity is equalized to a cer- 
 tain extent throughout the gland. These ducts and 
 pouches are lined by a vascular mucous membrane. 
 On the exposed surface of the mucous membrane is 
 a thin covering of tessellated epithelium to defend it 
 from injury. As we reach the coecal extremity of 
 the system we are describing, we observe the epi- 
 thelium changing its character on the edge of the 
 glandules or vesicles. The vesicle itself is lined 
 with cells, which differ in size. These cells are the 
 secreting portion of the gland, and by their own 
 increase and casting off are themselves the morpho- 
 logical portion of the milk, the fat globule. These 
 acini are surrounded by a net-work of capillaries, 
 which form a rete or net on their surface, and furnish 
 the blood for the use of these organs. Under the 
 stimulus of abundant supply of force from this blood, 
 
208 FORMATION OF MILK GLOBULE. 
 
 these cells grow, and by a species of budding or pro- 
 liferation, accompanied, it may be, by a species of 
 fatty degeneration in their contents, the old cell is 
 cast off to appear as the milk globule, while the new 
 cell takes its place. 
 
 The milk globule is consequently formed from the 
 animal ; nay more, was, up to the moment of sepa- 
 ration, a portion of the animal, subject to whatever 
 changes may have been impressed upon it by its 
 position, and formed through, and subject to, what- 
 soever changes may have affected it through its rela- 
 tion with the animal, as those arising from inheri- 
 tance and environment. There is this difference, 
 however, between these cells and the milk globule : 
 In the one case, a portion of the animal, they are 
 subject to changes impressed by the animal ; in the 
 other case, free from the animal, simply stored in 
 the udder, they can receive none of these changes ; 
 they are as independent of their parent cells as 
 when they are placed in the milk-pail. 
 
 According to Striker, fat globules may be detected 
 in the acini of 'women who have died from puerperal 
 fever. From careful observations on the acini from 
 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, 
 that the cells from the acini, when detached, can in 
 nowise be distinguished from the globule of milk 
 from the same udder. 
 
 "We will now allude to the uniformity of the plan 
 observed in nature, the production of different re- 
 in 
 
STRUCTURAL AFFINITIES. 209 
 
 suits, rather by modifying parts already formed than 
 by creating anew. 
 
 The mucous membranes may be considered as in- 
 ternal prolongations of the skin. The cells of the 
 cuticle of the skin are colorless and flattened, often 
 wrinkled and folded, and correspond to the pave- 
 ment or tessellated epithelium of the mucous mem- 
 brane. Subjacent to the epithelium or epidermis, 
 there occurs a structureless basement membrane, 
 which can rarely be demonstrated on account of its 
 extreme tenuity. The third layer of the mucous 
 membrane, corresponding to the cutis vera of the 
 skin, is also composed of areolar and elastic tissues, 
 and in both is highly vascular, and furnished with 
 papillce or villi. These three structures in both are 
 supported by a layer of lax tissue, in which the 
 areoloe frequently contain fat. 
 
 Glands themselves are of an epithelial nature, and 
 are but adjuncts of the skin. As Virchow explains 
 it, an epithelial cell begins to divide, and goes on 
 dividing again and again, until by degrees a little 
 process composed of cells grows inward, and spread- 
 ing out laterally gives rise to the development of 
 a gland, which thus straightway constitutes a body 
 continuous with layers of cells originally external. 
 Thus arise the glands of the surface of the body* the 
 sudoriferous and sebaceous glands of the skin, and 
 the mammary gland. 
 
 If, then, we could unravel the milk glands, so as to 
 present the interior surface flat, but little change ex- 
 cept th;it of adaptation would be required to identify 
 10* 
 
210 MILK. 
 
 their structure with that of the skin. This is an im- 
 portant observation, as indicating the simplicity of 
 method by which the purposes of nature are accom- 
 plished ; and as a corollary to this simplicity, the 
 effect of any agency, whether external or otherwise, 
 on an animal, cannot be limited in its effect to one 
 part only, but its influences must be more or less 
 general in their nature. 
 
 We are now prepared to examine more particularly 
 into the structure and reactions of milk, as we have 
 seen that, through its method of formation, these 
 must be influenced largely by the structure of the 
 animal from which it is obtained. 
 
 Milk is one of the animal fluids which contains a 
 morphological element, which in the form of myriads 
 of minute globules of mixed fats, enclosed each in an 
 enveloping substance, floats at will in a fluid com- 
 posed of sugar of milk, caseine, etc., in solution. 
 In this paper we shall consider only this globule, 
 from which the milk derives its color and capacity, 
 and which has sufficiency of form and character to be 
 influenced by variation in breed and environment, 
 and to influence itself in turn the character of those 
 important dairy products, butter and cheese. 
 
 These globules are of varying size, some so small 
 as to appear as granules under a magnifying power 
 of 800 diameters, others occasionally attaining a size 
 of 1-1500 of an inch. The small globules, for an 
 increased power has invariably defined them as such, 
 I shall for convenience term granules. As 1-27000 
 inch is, with my micrometer, a convenient division, 
 
MILK GLOBULE. 211 
 
 I shall speak of all globules less than this figure as 
 granules, and all above as globules. Every sample 
 of milk I have yet examined has shown these gran- 
 ules, 1 yet in some milks much more abundant than 
 in others. In the skim- milk the granule has always 
 been readily found, even in those milks where it was 
 nearly absent in the cream. These globules being 
 composed of various fats, surrounded by a peUicle, 
 are intimately mixed with the milk as it comes from 
 the cow ; but their position soon becomes changed as 
 they come under the influence of gravity, and they 
 rise to the surface of the milk to form cream. As 
 the weight to the covering of the fat globules, which 
 is heavier than water, increases proportionately to 
 the volume of fat as the sphere is diminished in 
 diameter, the various globules show difference in 
 physical action. When the weight of the ^covering 
 is just or nearly sufficient to balance the low specific 
 gravity of the fats, the globules remain nearly sta- 
 tionary in the fluid ; when, however, the globule is 
 large, the specific gravity of the mass is so much 
 less than that of the fluid in which it occurs that it 
 speedily reaches the surface. It therefore follows 
 that the upper layer of the cream is composed of 
 larger globules than the lower layer; or, giving 
 expression to a general fact, the further you go from 
 the surface of milk which has been at rest, the 
 smaller the milk globule. 
 
 1 That ray conclusions may not seem to have been derived without study, I 
 wish to say h.-re that January 21, 1873, 1 found recorded in my note-book consid- 
 erations involving the recognition of 9tj23 milk globules; and since that date 
 many additional observations have been made. E. L. S., October 15, 1874. 
 
212 MILK GLOBULE AS AFFECTED BY GRAVITY. 
 
 EXPERIMENT I. 
 
 Three drops of milk were taken from a vessel con- 
 taining milk which had been undisturbed for fourteen 
 hours : 2 
 
 1st drop. Top layer cream Average size of globule, 6120". 
 
 2d " Lower layer cream Average size of globule, 6640". 
 
 3d " Six inches below surface . . . .Average size of globule, 8260". 
 
 Should the globules which occur at these different 
 depths be churned, it would be found that the differ- 
 ent layers would require a greater or less exposure 
 to the churning action to produce butter, and the 
 butter would vary somewhat in quality in each churn- 
 ing. This may be readily verified by skimming a 
 vessel of milk at intervals, and churning the cream 
 of each skimming by itself. 
 
 The process of churning consists in breaking the 
 covering "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 occurs is determined in part by the toughness 
 of the investment, and in part by the size of the 
 globules. 
 
 In general, the time required for churning milk or 
 cream from the same breed, into butter, has a close 
 relation to the size of the globule. 
 
 EXPERIMENT II. 
 
 Three Jersey cows, on similar feed, yielding same 
 amount of milk. The milk of the same milking, set 
 
 The sign " signifies ths of an inch To illustra e : these figures are to bo 
 read l-6120th of au inch, 1 -6640th of an inch, etc. 
 
GLOBULE VERSUS CHURNING. 213 
 
 on the same shelf, and the cream churned as nearly 
 as possible at the same sime, by stirring in a pitcher 
 with a spoon : 
 
 Name of Cow. Average size of globule. Time of churning. 
 
 Desdemona 4440" 13 minutes. 
 
 Gazelle 5260" 30 " 
 
 Beatrice , 5520" 34 " 
 
 EXPERIMENT III. 
 
 The milk, except when otherwise stated, was in 
 this experiment fresh from the cow, and cooled to 
 60 by immersing the Florence flask, used as a 
 churn, in cold water : 
 
 Average size of globule. Time churned. Butter first showed. 
 
 5680" (cream) 3 minutes 
 
 594G" 8 " 5 minuteg. 
 
 6708" 25 " 15 
 
 8252" (churned with egg-beater) . .50 " 36 " 
 
 8320' 60 " 
 
 Having established the fact that the size of the 
 globules determine some of the reactions in the 
 churn, we will consider the effect of churning milk 
 containing globules of widely different sizes. When- 
 ever such trials have been made and the results care- 
 fully noted, I have found that the larger globules 
 become divested of their covering first ; and often- 
 times, 1 suspect, being overchurned, hinder the same 
 process going on with the same facility for the rup- 
 turing of the smaller globules. The overchurning 
 of butter destroys the grain, or the natural form in 
 which the butter is contained in its investing cover- 
 ing, and pressing out the oleine, as I conjecture, 
 furnishes to the fluid this oil in emulsion, which 
 
214 GLOBULE VERSUS CHURNING. 
 
 decreases the friction to which the globules are sub- 
 jected in the process of separating butter. The but- 
 ter product is thus, theoretically at least, diminished^ 
 and its churning retarded. 
 
 EXPERIMENT IV. 
 
 Carefully measured 16 fluid ounces of milk fresh 
 from the cow and cooled to 60. After twenty min- 
 utes' churning, the butter was collected by straining 
 the fluid through fine linen. The amount, 57 grains, 
 or a proportion of one pound of butter to about 60 
 quarts of milk. The next day churned the butter- 
 milk. After an hour and a quarter's agitation, 211 
 grains of butter were collected. 
 
 This milk threw up twelve per cent of cream, and 
 was therefore of good average quality, as was also 
 indicated by the butter proportion of one pound of 
 butter to about thirteen quarts of milk. 
 
 We must seek an explanation of this experiment 
 in the physical reaction of the globules. 
 
 Average of ten measurements of the globules oc- 
 curring in a line 1-100 inch in length : 
 
 Top layer of Cream. Lower layer of Cream. 
 
 6345" 8180" 
 
 6300" 6390" 
 
 6255" 8505" 
 
 6480" 8100" 
 
 6010" 7155" 
 
 The granules in the lower layer were very numer- 
 ous, but not considered in forming our averages. 
 
 The impression gained on observing this milk 
 microscopically was a great variation in sizes of 
 
GLOBULE AS AFFECTED BY CALVING. 215 
 
 globules, so much so as to suggest a division into 
 two classes, as if two different globuled milks had 
 been mixed. 
 
 If the measurement of 100 globules of the cream 
 may be taken as giving an indication of an average, 
 we had 24 globules larger than 6750", and 76 
 globules of that size and smaller, a proportion of 
 about 1 to 3. The proportion of butter in the re- 
 sults of the two churnings was about 1 to 3J, a cor- 
 respondence sufficiently close to be suggestive, and, 
 taken in consideration along with the microscopic 
 investigation of the butter-milk, offers the explana- 
 tion that the larger globules principally furnished 
 the butter of the first churning, while the smaller 
 globules were the principal factors in producing the 
 butter in the second churning. 
 
 The experiment can be verified in a very simple 
 way by shaking some milk in a clean white glass 
 bottle. After a short time specks of butter will be 
 seen adhering to the glass, the product of the break- 
 ing of the large globules, while it may be a long 
 time before the butter will appear in the ordinary 
 acceptance of practice. 
 
 Another consideration in the study of the globule 
 is the effect of the distance of the cow from calving, 
 on the size. As a constant result with me, the fur- 
 ther from calving the smaller the globule, and I 
 think the more uniform the sizes. 
 
 EXPERIMENT V. 
 
 The milk of the same cow at various periods from 
 calving : 
 
216 GLOBULE AS AFFECTED BY CALVING. 
 
 Days from calving. . . .! Average size of globule. . . .4400" 
 
 " ....3i " " " ....4666" 
 
 11 " " ....33 " " " ....6000" 
 
 EXPERIMENT VI. 
 
 Three cows of the same herd, and under the same 
 treatment. The trial was made with milk of the 
 same milking, treated alike : 
 
 No. 1. Days from calving, 15. Average size of globules, 4440" 
 " 2. " " 27. " " " 5260" 
 
 " 3. " " 40. " " " 5520" 
 
 No. 3 had a great uniformity of globule, and very 
 few granules. Except for the granules, No. 1 had 
 been as uniform. That the "feed" did not probably 
 affect the experiment unfavorably in this case, I give 
 below not only the food but the proportion of butter 
 to milk. 
 
 Butter to Milk. 
 
 No. 1. Pasture and J qt. oil meal, about 2 or 3 qts. shorts, 1 Ib. 23.23 Ibs. 
 " 2. Pasture and 3 qts. oil meal, 3 qts. shorts, Iqt. oats, 1 " 23.27 " 
 " 3. Pasture and } qt. oil meal, about 2 to 3 qts. shorts, 1 " 17.77 " 
 
 EXPERIMENT VII. 
 
 Milk of different cows, but of the same breed. 
 Measurements taken at different times, and under 
 varying conditions of food, etc. The sequences are 
 not therefore as regular as in the Experiments V 
 and VI. 
 
 Days from calving, 1 4935" 
 
 3J 4718' 
 
 12 5580" 
 
 33 6384" 
 
 6 J 5400" 
 
 133 6040" 
 
 375 6339" 
 
^GLOBULE VERSUS GRAIN OF BUTTER. 217 
 
 By including some measurements which were taken 
 from the lower layer of cream, and not incorporated 
 in the above table, we have additional illustration. 
 
 Days from calving, !...., 4580" 
 
 " " 33 6200" 
 
 " " 69 6750" 
 
 " " 135 6720" 
 
 11 375 7660" 
 
 The size and appearance of these globules is varied, 
 as I believe, by the feed of the cow, and certainly, 
 to a considerable extent, by her condition. That 
 their size has a connection with the grain of the but- 
 ter, it is in the power of any one to convince himself 
 by direct experiment. The larger-globuled breeds 
 furnish butter of a stronger grain than do the smaller- 
 globuled breeds, and the first rising from the milk- 
 pan yields also a stronger-grained butter than does 
 the succeeding risings. 
 
 When a cow gets out of condition she oftentimes 
 falls away in her milk very rapidly, and a microscopic 
 examination of her rnilk may show the presence of 
 colostrum corpuscles. In order to understand the 
 signification of this fact, it is necessary to know what 
 colostrum is. 
 
 Writers upon milk have made statements of wide 
 discrepancy. Dr. Bird 3 states that the colostrum of 
 the cow is yellow, mucilaginous, and occasionally 
 mixed with blood ; it contains but mere traces of 
 butter or other fat, and appears to contain albumen 
 as one of its ingredients. This secretion does not 
 
 8 Cooper, Anat. of the Breast, p. 124. 
 
218 COLOSTRUM. 
 
 turn sour like milk, but readily putrefies. According 
 to Stiptrian, Luiscius, and Boudt, 4 however, the 
 colostrum from the cow yields 11.7 per cent of cream, 
 3 of butter, and 18.75 of cheese. Thomson 5 states 
 that colostrum when churned gives a very yellow but- 
 ter, which, when heated, emits a smell similar to the 
 white of an egg. Heine and Chevalier 6 give 15.1 
 per cent of casein, 2.6 of butter, and 2.0 of mucus. 
 According to Lehman, 7 the colostrum is richer in fat 
 than the corresponding milk. In the analysis by 
 Boussingault, 8 mention is made of 3.6 per cent of 
 sugar of milk, a substance entirely unmentioned 
 by Heine and Chevalier, and the other authorities 
 we have quoted above. 
 
 According to Beale, 9 colostrum contains many large 
 cells, consisting of an investing membrane filled with 
 oil globules resembling those which are floating free 
 in the surrounding fluid. Donne 10 states the colos- 
 trum corpuscle to be made up of small granules, 
 united together or enclosed in a transparent envelop. 
 He says they disappear in ether, and that he traced 
 these globules in milk secreted twenty days after par- 
 turition. M. Guterbock 10 has also observed these 
 compound globules, and says he could detect the 
 transparent membrane after the ether had dissolved 
 the enclosed granules. M. Mandl 10 has not been 
 able to detect these compound globules, and believes 
 them to be made up of agglomerated milk-globules. 
 
 * Cyc. Anat. and Phys. iii, 360. * phys. Chem. ii, 64. 
 6 An. Chem. p. 435. Journ. R. A. S. of Eng. xxiv, 301. 
 
 Johnston's Chem. p. 535. 8 The Microscope in Medicine, p. 267. 
 
 10 Cyc. Anat. and Phys. iii, 361- 
 
COLOSTRUM. 219 
 
 Kollikcr 11 thinks the formation of colostrum the 
 introduction to that of milk. He also thinks that the 
 colostrum may be the product of a degeneration, and 
 thinks that is in part derived from the internal cells 
 of the originally solid rudiments, which are removed. 
 Virchow 12 states that it is the still coherent globule, 
 which results from the fatty degeneration of an 
 epithelial cell. According to Reinhardt 13 they are 
 transformations of the epithelial cells of the mam- 
 mary ducts, the result of a sort of fatty degeneration 
 or regressive metamorphosis, consequent upon the 
 peculiar activity of the mammary gland during preg- 
 nancy. 
 
 When we consider the physiological formation of 
 the milk-globule, as set forth in this paper and else- 
 where 14 by the writer, the relations of the colostrum 
 corpuscle to the milk will be readily noted. In the 
 earlier stages of lactation, and before parturition, the 
 process of the casting forth of these milk-cells is 
 not perhaps so complete as at a later stage. We 
 have at first a tardiness or lack of co-ordination of 
 action between the different cells ; action stimulated 
 by the uterine function is with cells which have been 
 for a long time stationary or in partial rest. There- 
 fore, through an imperfection of process, groups of 
 cells from the same vesicle are forced off in mass be- 
 fore they are ready to become milk-globules. When 
 lactation commences the whole structure of the udder 
 
 11 Human Histology, ii, 279. 
 
 12 Cellular Pathology, p. 376. 
 
 13 Carpenter's Human Phys. p 818. 
 
 i* See the forthcoming Prize Essay of the Nevr York State Ag. Soc. of 1873, 
 " Milk." Also, Ag. of Mass. 1873-4, p. 376. 
 
220 SPECIFIC GRAVITY. 
 
 glands is in a state of wondrous activity. We have 
 such an excess of action that cells are cast off from 
 the vesicles prematurely, and tear off the adjoining 
 cetls while contact still exist. The colostrum cor- 
 puscle is theoretically but a portion of the lining of 
 the milk-vesicle, detached before the cells have 
 arrived at the stage of the milk-globule. It is but a 
 stage of development of milk-globules. It may be 
 caused by excess or defect in nutrition, through any 
 cause which may produce an imperfect develop- 
 ment of the cells of the acini. Hence, when sick- 
 ness overtakes a cow, even at a long period from 
 calving, colostrum corpuscles may appear in her 
 milk. 
 
 By careful microscopic observation, I have been 
 able to detect no difference between the globules 
 present in the colostrum and the milk-globule pres- 
 ent in the milk. The action of ether, in my hands, 
 does not cause the globules to disappear, although it 
 may have some action on the granules. I sometimes 
 have noticed a change produced, without my being 
 able to define exactly what the change was. 
 
 The specific gravity of cream must be subject to 
 considerable variation, according as the globules vary 
 in size and the thickness of the investing coating. 
 As writers have experimented with milk from differ- 
 ent breeds of cows, and under different circum- 
 stances, it is no wonder that their results are dis- 
 cordant, but it is unfortunate that we do not have 
 sufficient particulars to enable us to place the reason 
 in the right place. 
 
SPECIFIC GRAVITY OF CREAM. 221 
 
 The specific gravity of cow's milk is said to be 
 lighter than milk but denser than water, by Dr. 
 Voelcker, 15 who gives the following as the result of 
 his trial, and Willard 16 accepts these results. 
 
 From milk after standing 15 hours 1019.4 at 62 
 
 " " " 43 " 1012.7 " 62<> 
 
 " " " 48 " ....1012.9 " 620 
 
 Letheby, in his Lectures on Food, 17 states the spe- 
 cific gravity at 1013, while Berzelius 18 places the 
 specific gravity of cream at 1024.4, the figures which 
 are accepted by Dr. Golding Bird. 19 L. B. Arnold, 20 
 of Rochester, N. Y., states that cream has the specific 
 gravity of 985. 
 
 In my own experiments I have usually found that 
 a drop of cream, carefully dropped on rain-water, 
 would float. It even floats when dropped into the 
 water from a height, so that the force of the impact 
 carries the drop below the surface or spreads it on 
 the surface. In one instance only have I known the 
 cream to sink when carefully placed on the surface of 
 rain-water. 
 
 EXPERIMENT VIII. 
 
 In one carefully-conducted experiment made with 
 the cream from the surface of a large cream-jar, 
 I found the specific gravity to be 983 at 62 by 
 weighing. 
 
 is Journ. R. A. 8. of Eng. 1863. pp. 298, 317. 
 
 is Dairy Husbandry, p. 168. 
 
 Ibid. p. 34. 
 
 18 Johnson's Farmers' Enc. pp. 240, 814. 
 
 w Cooper's Anat. of the Breast, p 119. 
 
 20 Am. Dairyman's Ass. Trans. 1870, p. 160. 
 
222 SPECIFIC GRAVITY OF CREAM. 
 
 EXPERIMENT IX. 
 
 A microscopic investigation would seem to settle 
 the question that some cream may be lighter, other 
 cream heavier than water. 1 added some miik to 
 water in a tall glass tube. The milk all fell rapidly 
 to the bottom, in a smoky cloud, leaving the upper 
 third of the tube absolutely clear. In half an hour 
 the density at the bottom had diffused itself upwards, 
 in a regular gradation of opacity, even to the top. 
 Upon examining a drop from the surface of the water, 
 under the microscope, globules showed of quite even 
 sizes, ranging generally from 6750" to 4500" in diam- 
 eter. A like examination of the bottom layer scarcely 
 showed a globule larger than 9000" in diameter, yet 
 two globules were seen as large as 6750". 
 
 Having now considered the formation of milk in 
 respect to one of its constituents, and treated the 
 subject in a general manner, we are now prepared to 
 examine into the peculiarities which come of breed 
 and are consequent thereto. 
 
 My opportunities have been limited to three breeds, 
 the Ayrshire, the Jersey, and the Dutch, those 
 large black and white cattle from Holland, the Amer- 
 ican "Holsteins." Although such differences as are 
 to be discussed are probably of universal application, 
 yet here my conclusions will be confined to the result 
 of my own examinations, which have been fairly 
 complete with reference to the Ayrshire and Jersey 
 milks, but more limited with the Dutch. 
 
AYRSHIRE MILK. 223 
 
 The breed of the Ayrshire cow furnishes a globule 
 intermediate in size between the Jersey and the 
 Dutch. The prominent feature of this milk is the 
 numerous granules. 
 
 X813 
 
 Upon a careful examination of Ayrshire milk, we 
 find an indication of a division of the breed into two 
 classes, according as they have been bred for butter 
 or cheese purposes. When we examine the milk 
 which characterizes the type of the two classes, the 
 differences are manifest and the peculiarities are 
 readily noted ; but these two types shade into each 
 other so imperceptibly and gradually like two 
 separate, overlapping clouds that the division line 
 is obscured. Those cows which appear the nearest 
 to such a line may be grouped as a third class. 
 
 The typical butter family of Ayrshires furnishes 
 milk possessing a globule scarcely infeiior to the Jer- 
 sey globule in size, yet the sizes are more varied, and 
 granules present in abundance. The skim-milk is 
 not as blue as Jersey skim-milk on account of the 
 presence of the granule. The envelop to the globule 
 seems tougher than in the Jersey globule, and the 
 
224 AYRSHIRE MILK. 
 
 milk takes a somewhat longer time to churn. The 
 effect of the acids developed in the milk by keeping 
 also appears to affect the churning qualities of the 
 milk to a less degree. Therefore, although the 
 Jersey milk may be skimmed, certainly not later 
 than when the milk commences to thicken or " lob- 
 ber" at the bottom of the pan, the Ayrshire milk 
 should pass considerably beyond this point, and 
 develop somewhat more acidity, before the cream is 
 removed. 
 
 EXPERIMENT X. 
 
 Average size of globules, Cream. Churning. Butter came. 
 
 Ayrshire 4666" 3$ days old. 20 minutes. 
 
 Jersey 5680" Old. 3 
 
 Ayrshire 6000" New milk. 25 " 15 minutes. 
 
 Jersey 5940" " " 8 " 5 
 
 In the new-milk churning, when the globules of 
 the two breeds were about of a size, the Jersey milk 
 churned 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 result, although the globule is smaller than in 
 the Ayrshire cream, with which it is compared. 
 
 The butter from the Ayrshire cow is of good tex- 
 ture ; is yellow, often a deep yellow, but, as far as 
 I have observed, not possessing the peculiar orange 
 tinge of the Jersey. 
 
 The typical cheese family of Ayrshires furnishes a 
 milk of much smaller globules and more numerous 
 granules than the butter type of Ayrshire milk. The 
 milk throws up a small percentage of cream, and is 
 
MILK FOR CHEESE. 225 
 
 specially fitted for the manufacture of cheese, as the 
 theoretical essential for the best result in cheese- 
 making is, that the butter should be retained in, and 
 evenly distributed through the cheese. When cream 
 rises, in the ordinary process of manufacture, it does 
 not again readily mix with the milk, but much of it 
 passes off in the whey. When, therefore, the milk 
 is rich to analysis, but the cream percentage is small, 
 on account of the butter-globules being too minute 
 to rise very rapidly, 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 
 the microscope, milk could be selected which would 
 endure reasonable skimming, or that amount of skim- 
 ming which could take place in ordinary cheese- 
 making, and yet make a richer cheese than another 
 selected milk, which might contain fully as much fat, 
 and be used unskimmed. 
 
 In order that this statement may be rendered 
 clearer, let us see upon what conditions, in part, the- 
 character of cheese depends. It must be borne in 
 mind that, if these observations of mine are correct, 
 as they surely are, the dairyman deals not alone with 
 composition of milk, but also with structure, in the 
 processes of either butter or cheese making. 
 
 During the ripening of cheese a portion of the 
 caseiue or curd suffers decomposition, and is par- 
 tially changed into ammonia; the latter, however, 
 does not escape, but combines with fatty acids pro- 
 duced in course of time from the butter. The pecul- 
 iar mellow appearance of good cheese, though due to 
 11 
 
226 MILK FOE CHEESE. 
 
 some extent to the butter which it contains, depends 
 in a higher degree upon a gradual transformation 
 which the caserne or curd undergoes in ripening. 
 
 Such being the process, it is quite evident that an 
 even distribution of the fatty matter through the curd, 
 is desirable, in order that each particle of ammonia, 
 as set free, may at the moment be in contact with 
 the fatty acid which is supplied from the fat globule. 
 Consequently that milk which contains the cream in 
 a state of equilibrium throughout the fluid, and yet 
 which is rich by analysis, fulfils best the desired 
 conditions. 
 
 That the facts of dairying are in accordance with 
 these views, witness a few statements. Dr. Voelcker 
 writes that one of the chief tests of the skill of the 
 dairy-maid, is the production of a rich tasting and 
 looking, fine-flavored, mellow cheese from milk not 
 particularly rich in cream. That this can be done is 
 abundantly proved by the practice of good makers. 
 In the accounts of cheese-making that come to us 
 through the Transactions of the Cheese-Makers' As- 
 sociations, we find both concordant and conflicting 
 testimony, which can only be rendered concordant 
 by the supposition that the parties reporting, of equal 
 repute, used milk of different characters. Thus some 
 makers advocate taking the cream of one milking for 
 the purpose of butter-making, and deny any injurious 
 influence therefrom on the cheese, while others dep- 
 recate this course. Many others think the cream 
 may be profitably removed in the fall, but not at 
 other times. When we consider that the cows which 
 
AYRSHIRE MILK FOR CHEESE. 227 
 
 furnish the milk to a factory usually calve in the 
 spring, and that the milk-globule diminishes in di- 
 ameter with the time from calving (see Experiment- 
 VI and VII), the reason underlying this cause may 
 be seen to reside in the character of the milk differ- 
 ing with the season. 
 
 Mr. Gardner B. Weeks has sold from his creamery 
 skim -mil k cheeses in quantity at a price within a cent 
 and a half a pound, of the highest quotations of whole- 
 milk cheeses. All writers unite in testifying to a 
 loss of butter in the whey, and processes are patented 
 for the extraction of this waste butter for family use., 
 These considerations concerning the milk-globule, 
 point out the way to prevent waste, and to ob f ain 
 full price, by regulating the character of the milk 
 supplied, or manufacturing in accordance with the 
 character of milk supplied, rather than other more 
 wasteful alternatives. 
 
 The milk of the Ayrshire cow, which holds a mid- 
 dle position between these extremes, is well fitted by 
 its structure for either butter or cheese without being 
 equal to the animal of the typal extremes for either 
 product alone. The figure given illustrates the milk 
 of cow of this third class, as I have called it. This 
 class of milk is perhaps the most predominant, and 
 is perhaps of the most value for the majority of farm- 
 ers. It furnishes an excellent percentage of cream, 
 from 12 to 19 per cent, in our experience, a 
 good quality of butter, and a skim-milk of excellent 
 quality. The skim-milk is neither as blue as in the 
 butter type nor as white as in the cheese type of 
 
228 
 
 JERSEY MILK. 
 
 cow, but occupies a medium position, the practical 
 differences between these three types of milk being 
 the greater uniformity of constitution of the milk, 
 after standing, in one case than the other ; the differ- 
 ence in the rapidity and completeness of separation 
 of the butter-globule, or cream ; the greater or less 
 occurrence of the granules, or extremely small glob- 
 ules. 
 
 The milk-globule of the Jersey breed is larger 
 than is the corresponding globule of the other breeds 
 here considered, and there are fewer granules. 
 
 X813 
 
 The envelope to this globule seems weaker than 
 the corresponding envelope in the other breeds, and 
 more readily ruptured in the churn. (See Experi- 
 ment X.) It is also more readily acted upon by the 
 chemical changes induced in the milk by time. When 
 the old cream of these breeds is examined micro- 
 scopically, it is found that the Jersey globule is 
 more readily broken or distorted by pressure than 
 the others. Practically, therefore, this milk should 
 be skimmed at an earlier period of the souring 
 change than should the other milks. I feel assured, 
 
JERSEY MILK FOR BUTTER. 229 
 
 from impressions gained from my own experiments, 
 that the Jersey milk should be skimmed certainly not 
 later than when the milk commences to thicken or 
 "lobber" at the bottom of the pan, while the other 
 milks may pass considerably beyond this point with 
 advantage. 
 
 From the large size of the Jersey globule, and the 
 comparatively small number of granules, the Jersey 
 cream rises with considerable rapidity, and so com- 
 pletely as to leave a very blue skim-milk. I have 
 known the whole of the cream, in one sample of 
 Jersey milk, to rise to the surface in four hours, 
 but such rapidity is exceptional. 
 
 As the variations between the time occupied in 
 churning, are determined largely by the milk-globule, 
 we find that the cream with the largest globule takes 
 less time to churn, than does a small-globuled cream. 
 The size of the globule also determines the grain of 
 the butter, while the breed determines to a large 
 extent the composition. We hence find in the Jersey 
 milk an aptitude to churn very quickly, under favor- 
 able conditions, and the butter produced to be of a 
 waxy and strong-grained appearance. The butter 
 is usually, perhaps always, colored by an orange 
 pigment, which seems characteristic to the breed. 
 O \ving to this orange tinge of the pats, and the 
 character of the substance investing the globule, the 
 Jersey cream oftentimes appears yellow, especially 
 after standing. This color to the cream is not pe- 
 culiar to the Jersey breed, but seems more usually 
 present, or more prominent in this breed than in the 
 others. 
 
230 JERSEY MILK. 
 
 When Jersey butter is shaken with boiling water, 
 and the nitrogenous matter enclosed washed out and 
 collected, it is found to be much more abundant than 
 in Ayrshire butter, and of a somewhat more floccu- 
 lent character. Hence, theoretically at least, Jersey 
 butter should not possess " keeping quality " to such 
 an extent as the other butters. (See Experiment 
 XIV.) 
 
 The conclusions to be gleaned in reference to the 
 Jersey milk are : First, that" it is unfitted for the re- 
 tail dealer on account of the rapidity with which the 
 cream rises, and the difficulty of again mixing this 
 cream with the milk (see Experiment XIII), and, 
 on account of the absence of granules, the inferior 
 quality of the skim-milk. Second, that on account of 
 the completeness of the separation of the cream, it is 
 an excellent milk for the butter-maker, exhibiting 
 but little waste, and, with quick churning capacity, 
 supplies a butter of excellent appearance and quality. 
 Third, that on account of the physical qualities de- 
 scribed, it is not an economical milk for the cheese- 
 maker. Fourth, from the presence of nitrogenous 
 matter in intimate mixture with the butter, the indi- 
 cations are that this butter is better fitted for the 
 daily sending to market, than for the purpose of win- 
 ter packing. 
 
 As an interesting observation, I would say that 
 from the following and other experiments I have 
 come to the conclusion that a judgment can be formed 
 of the depth of color the cow will give to her butter 
 by the examination of the wax secretion in her ear. 
 
EAR COLOR VERSUS BUTTER COLOR. 231 
 
 There is a striking resemblance between the various 
 glands in the plan of their formation ; and here, if 
 anywhere, we should, a priori, expect to find correla- 
 tions. It must be remembered, however, that the 
 wax in the cow's ear changes color by exposure to 
 the air, and consequently a freshly- exposed surface 
 must be examined in the use of this indication. So 
 great is the resemblance between the ear-gland and 
 the milk gland, that in one case at least I have found 
 a similarity in the size of the fat-globule in either. 
 
 EXPERIMENT XI. 
 
 No. 1. Very yellow in skin 
 and ears Guernsey. . 2d highest colored butter. 
 
 No. 2. Skin of udder not as 
 yellow as No. 1. Ears as 
 yellow Jersey. . . .Highest colored butter. 
 
 No. 3. Skin middling yellow, 
 do. ears " .... Good color to butter. 
 
 No. 4> Skin rather light col- 
 ored " ....Rather light colored butter. 
 
 No. 5. Skin and ears yellow. . Ayrshire. .Yellow butter. 
 
 No. 6. Skin and ears scarcely 
 showing color " . .White butter. 
 
 Nos. 1, 2, 3, and 4 were on similar feed, and the 
 experimental butter was made from the same milking, 
 at the same time. Nos. 5 and 6 were on similar feed, 
 and the cows were selected on account of the varia- 
 tion in the color of the skin. The effect of the char- 
 acter of the food on the color of the secretions was 
 well illustrated by cow No. 6, which usually has 
 possessed more color of skin than at this trial. 
 
 The melting point of Jersey butter, as obtained by 
 
232 MELTING POINT OF BUTTER. 
 
 me, has varied from 93 to 98, from different herds 
 at the same season of the year. 
 
 EXPERIMENT XII. 
 
 No. 1 herd 98 
 
 No.2 " 96 
 
 No.3 " 940 
 
 No.4 " 93 
 
 In order to obtain the melting point of butter, 'the 
 best process that I have yet found, is by the use of 
 mercury. Heat a small plant-pot of sand to about 
 120, and set in the sand a small cup of mercury, 
 with the bulb of a thermometer immersed therein, 
 and supported by a cross-bar. Having previously 
 filled a section of a quill or a cylinder of paper, open 
 at both ends, with butter, impale on a needle so that 
 the point of the needle shall extend through a quar- 
 ter of an inch. By immersing the quill or cylinder 
 in the mercury, the projecting needle keeps the ap- 
 paratus always at the same distance below the sur- 
 face of the mercury, and the butter enclosed in the 
 cylinder is subject to a uniform pressure of say three 
 eighths of an inch of mercury. The moment the melt- 
 ing point of the butter is reached, the warm mercury 
 forces it out ; it immediately jumps to the surface, 
 and at the same instant the observer reads off the 
 height of the immersed thermometer. 
 
 Of the three breeds we are considering, the Ameri- 
 can Holstein presents the smallest globule to its milk. 
 The globules are more uniform in their size than in 
 the Ayrshire milk, and there are fewer granules. 
 
MILK OF THE AMERICAN HOLSTEIN COW. 233 
 
 The cream, on account of the uniformity of size of 
 the globule, rises completely, and on account of their 
 small size mixes again with the skim-milk with consid- 
 erable readiness. The absence of granules as a pre- 
 
 X813 
 
 dominant feature makes the skim-milk appear blue, 
 and renders this milk less fitted for the cheese-maker 
 than Ayrshire milk. The quality it possesses of the 
 cream and skim-milk being readily miscible may 
 offset in some degree the absence of the granules. 
 
 The butter made from this milk, so far as deter- 
 mined by a single experiment, was fine in grain, 
 light in color, and displayed remarkable keeping 
 quality. Perhaps the " keeping" power is the direc- 
 tion of the usefulness of this breed. My experi- 
 ments with the milk of this cow have, however, been 
 of too limited a nature to allow me to dwell very 
 particularly on my results. 
 
 We will now compare the milk of the three breeds, 
 and summarize in part our preceding showings. 
 
 EXPERIMENT XIII. 
 
 Milk from 6ach of the three breeds was placed in 
 bottles and the cream allowed to rise, the bottles 
 11* 
 
234 KEEPING QUALITIES OF BUTTER. 
 
 being kept corked , to prevent evaporation from taking 
 place to an extent sufficient to harden the surface of 
 the cream. By shaking the bottle it was found that 
 the Dutch cream mixed again with the milk with the 
 greatest facility; the Ayrshire cream, less readily ; 
 the Jersey cream, with difficulty and imperfectly. 
 
 EXPERIMENT XIV. 
 
 One sample of Dutch butter, one of Guernsey 
 butter, seven of Jersey butters, and three of Ayr- 
 shire butters, were placed in a cupboard adjoining a 
 steam-heater. A few days later another pat of Ayr- 
 shire butter was added. 
 
 The Guernsey butter was very high-colored, melt- 
 ing point 99, had an oily rather than a waxy look, 
 but was very attractive. It moulded in spots in 
 about a mouth. 
 
 In seven weeks the Jersey butters were 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- 
 gotten. When examined three and a half months 
 later, it still retained its butter flavor and taste, but 
 was not strictly first-class. 
 
 The Dutch butter was well preserved, being neither 
 rancid nor flavorless. 
 
 The butter from cows of the same breed and on 
 similar feed, and giving the same quantity of milk, 
 
MILK DIFFERENCES. 235 
 
 made from the same milking and at the same time, 
 does not necessarily present the same color. The 
 color for the Jersey breed, I think, is yellow, more 
 or less deep, and tinted with orange. That from the 
 Ayrshire cow is yellow, often a deep yellow, yet, so 
 far as I have observed, the orange tinge is lacking. 
 The Dutch butter, speaking from several samples 
 only, is light yellow, or a darker yellow, of attractive 
 clearness. 
 
 The predominant feature of the Ayrshire milk, 
 from whatsoever class it may be taken, is the pres- 
 ence of numerous granules or extremely small glob- 
 ules, which give a white rather than a blue appear- 
 ance to the skim-milk. 
 
 The predominant feature of the Jersey milk is the 
 size of the globules, the tenderness of their investing 
 membrane, and the small quantity of granules. The 
 skim-milk is hence blue, and does not readily remix 
 with the cream upon agitation. 
 
 The Dutch milk has for a predominant feature the 
 uniform yet small size of the globules, and the com- 
 parative absence of the granule. The skim-milk is 
 blue, yet the cream can be readily mixed with it by 
 shaking. 
 
 A curious feature brought out by experiment is, 
 that the mixed milk from two breeds did not produce 
 as much butter as would the same milk churned sep- 
 arately. When a large-globuled milk and a small- 
 globuled milk are churned together, the larger glob- 
 ules separate first into butter, and the breaking of the 
 smaller globules appears to be retarded. Moreover, 
 
236 CHURNING MIXED MILKS. 
 
 the covering to the globules being of different char 
 acter, those of one breed are ruptured more readily 
 than those of the other, and over-churning of a por- 
 tion of the product is inevitable. Think of churning 
 Jersey milk, which will make butter in eight minutes 
 (see Experiment X), mixed with Dutch milk which 
 requires an agitation during sixty minutes (see Ex- 
 periment III) for the same produce. 
 
 EXPERIMENT XV. 
 
 Two samples of milk were selected which showed 
 considerable variation in the size of the globules. 
 Twenty fluid ounces of the Jersey milk were divided 
 into two parts ; the like quantity of Ayrshire milk 
 was similarly treated. 
 
 Jersey milk. Average size of globules 5852" 
 
 Ayrshire milk. " " " 7080" 
 
 These milks were then cooled to 60, and churned 
 by shaking in a Florence flask. 
 
 Ten ounces Jersey milk. Butter came in five min- 
 utes ; churned eighteen minutes. Product, one hun- 
 dred and thirty-six grains of butter. 
 
 Ten ounces of Ayrshire milk. Butter came in 
 twenty minutes ; churned thirty minutes. Product, 
 76 grains of butter. 
 
 Thus the 20 ounces of milk churned separately 
 produced 212 grains of butter, or a proportion of one 
 pound of butter to 44.75 pounds of milk. 
 
 Ten ounces of Jersey milk plus ten ounces of the 
 Ayrshire milk mixed and churned in like manner. 
 
LOSS OF PRODUCT. 237 
 
 Butter came in thirteen minutes ; churned twenty 
 minutes. Product, 179 grains of butter. After this 
 butter was removed the buttermilk was churned ten 
 minutes longer, without producing any change in 
 the result. The proportion in the mixed milks is, 
 therefore, one pound of butter to 48.88 pounds of 
 milk. 
 
 Difference in favor of churning each milk separ- 
 ately, 33 grains, or 4.13 pounds in the proportion. 
 
 When, therefore, a Jersey cow is kept in an Ayr- 
 shire or Dutch herd for the purpose of influencing 
 the color of the butter, it is probable, in churn- 
 ing the produce of the herd, that the large globules 
 of the Jersey milk are broken first in the churn ; 
 and while the smaller globules are being broken, the 
 butter which first came is being over-churned, and 
 theoretically at least the quality of the result is im- 
 paired, if not the quantity lessened. 
 
 When a few Ayrshire or Dutch cows are kept 
 among a herd of Jerseys, and the milk churned 
 together, we should expect, both theoretically and 
 practically, a large portion of the butter of the small- 
 globuled milks to be left in the buttermilk in the 
 form of globules. 
 
 A like application may be made to herds of native 
 or grade cows. Unless there be uniformity within 
 certain limits, in the milk-globule, there is a loss of 
 product. When uniformity is so seldom found in 
 external shapes, as in a herd of natives, it is not 
 probable that any greater uniformity exists between 
 their functional productions. 
 
238 SETTING FOR CREAM. 
 
 The bearing of these facts of the physical construc- 
 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 
 enunciate such as a law, when scientific conclusions, 
 which give the reasons, are to be attained. Thus in 
 reference to deep cans for the butter dairy : with 
 Jersey milk, when the cream rises rapidly, they may 
 be the best; but with other milks coagulation may 
 occur before the smaller globules have reached the 
 surface. Again, the quality of the cream of the dif- 
 ferent risings is widely different in the churn. The 
 one method may furnish more cream, yet no more 
 butter than the other. 
 
 It is thus seen how both those who claim and 
 those who deny the benefits of deep setting of milk 
 may be equally right from the standpoint of their 
 own practice, while both may be equally wrong in 
 applying their conclusions to other people's prac- 
 tices, for the results are largely brought about by 
 the physical conformation of the milk, a sufficient 
 cause for differing conclusions, and a cause whose 
 influence has thus far been entirely overlooked, in 
 dealing with such apparently simple, yet really com- 
 plex problems as arise in dairy practice. 
 
 As the milk-globule is determined as to size and 
 quality in great part by inheritance, 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 produce appreciable results ; and he 
 
MILK REQUIREMENT AND FULFILMENT. 239 
 
 who has the knowledge and disposition to select and 
 accumulate these differences in his own favor is the 
 better farmer and the more prosperous man. 
 
 FINALE. MILK REQUIREMENTS. 
 
 For Butter. That the globule should be of good 
 size, of uniform size, and should be in abundance ; 
 i. e. a large percentage of cream. 
 
 Requirement best fulfiled by the Jersey, Ayrshire, 
 and Dutch, in the order given. 
 
 For Cheese. That the globule should be so small 
 as to remain mixed with the milk under all circum- 
 stances ; *. e. a white and not a blue skim-milk. 
 
 Requirement best fulfilled by the Ayrshire. 
 
 That the globules should easily remix with the 
 milk after separation. 
 
 Requirement best fulfilled by the Dutch and the 
 Ayrshire. 
 
 For the Milk Retailer. That the globule shall 
 remain for a sufficient period mixed with the milk, 
 so that an evenness of quality may occur during de- 
 livery to customers. 
 
 Requirement best fulfilled by the Ayrshire and 
 Dutch. 
 
 Farmer's Requirement. An abundance of yield 
 under given circumstances. 21 
 
 Requirement fulfilled in the order Ayrshire, Dutch, 
 and Jersey. 
 
 21 Note that this application is that which is shown under the circumstances 
 of same locality and known treatment. 
 
CREAM. 
 
 WHEN milk as drawn from the cow is allowed to 
 stand, there is immediately a change in the relative 
 position of the milk-globules in the fluid. These 
 globules, so fine as to be in a state of equilibrium in 
 the fluid, or whose specific gravity differs so slightly 
 from the fluid in which they are suspended that their 
 position remains practically unchanged, retain their 
 distribution, and, after a time, become a constituent 
 of the skim-milk. The remainder of the globules 
 seek the surface of the milk to form cream, with 
 a rapidity proportional to their separate specific 
 gravities. 
 
 On account of the differences in the size and spe- 
 cific gravity of these globules, there is a tendency 
 towards an arrangement of the cream in layers, the 
 largest spheroids being at or near the surface, the 
 smallest against the under side of the cream. In 
 consequence of this arrangement, we find in cream 
 an uneven product, as it is formed on the milk, each 
 layer presenting a different-sized globule, and coiise- 
 
 A paper read at the American Dairymen's Convention, Utica, N. Y., January 
 12-14, 1875, by E. LEWIS STURTEVANT, Waushakum Farm, South Framingham, 
 Mass. 
 
CEEAM. 241 
 
 quently, as I have elsewhere shown in my writings, 
 presenting a different reaction in the churn. 
 
 Now, each layer of the cream being different and 
 producing a different character of butter, it is evident 
 that one layer must be better for butter-making than 
 another. It has been so determined by a series of 
 microscopic and practical experiments combined, 
 through which it may be stated as a rule, that the 
 larger the milk-globule the quicker the churning 
 and the better the butter, other things being equal. 
 Hence, in practice, the first cream that rises on any 
 milk is the richest ; that is, it produces the best 
 butter, and this butter churns the quickest. The 
 second skimming furnishes cream poorer for manu- 
 facture, and the last skimmings may be worthless for 
 high-class butter. Hence, in practice, a dairyman 
 may obtain too much butter from his milk, the in- 
 crease in quantity not sufficiently compensating for 
 the decrease in quality, brought about through the 
 churning of globules which should have been left in 
 the buttermilk. 
 
 We recognize a liability in any butter to vary in 
 manufacture . from week to week, or possibly from 
 churning to churning. There is often great faith 
 pinned to special churns and to special modes of 
 practice. Did it ever occur, that cream is a complex 
 substance, scarcely alike in any two specimens, and 
 is affected not only by the circumstances affecting its 
 rising, but also by the food and condition of the 
 cow? 
 
242 
 
 CREAM. 
 
 SPECIFIC GRAVITY OF CREAM. 
 
 What is the specific weight of cream ? 
 
 Berzelius, 1 an established authority on chemistry, 
 says, 1024.4. Dr. Yoelcker 2 says, 1012, 1019. 
 Letheby 3 1013, and Dr. Hanneberg, 4 of Stockholm, 
 1004.9 and 1005.5. It is an American authority, 
 Prof. L. B. Arnold, 5 who obtains a result as low as 
 985. 
 
 In my own experiments, using cream from the top 
 of a cream jar, I have obtained a specific gravity of 
 983 by weight ; and on the other hand, I have found 
 cream which would sink in water. It must seem ex- 
 ceptional and strange that such an apparently simple 
 product as cream should show such wide discrep- 
 ancies. If authorities are right, then cream is not as 
 simple a substance as it is ordinarily described. 
 
 We will now examine some analyses of cream, and 
 observe what the results teach us. 
 
 ANALYSES OF CREAM. 
 
 Water. 
 Mixed Cream . . . 59.25 
 Country Cream 7 . . 49.00 
 Jersey Cream ? . . .36.40 
 No. 1 8 ....--- 74. ifi 
 
 Solids. 
 40.75 
 51.00 
 63.60 
 25.54 
 
 35.20 
 43.50 
 
 38.33 
 36.72 
 
 Butter. Caseine, etc. Sugar. Ash. Etc. 
 35.0G 2.20 3.05 .50 
 42.00 4.20 3.80 .60 
 56.80 3.80 2.80 .20 
 18.18 2.69 4.08 .59 
 
 25.40 7.61 2.19 
 31.57 844 3.49 
 
 No. 2 . . . . , 
 
 , . . . 64 80 
 
 No. 3 
 
 
 No. 4 . . . . , 
 
 , ... 61 67 
 
 33.43 2.62 1.56 
 29.40 4.22 2.08 
 
 .72 
 .40 .56 
 
 
 . . . . 63.28 
 
 
 
 1 Johnston's Ag. Chem. p. 548. 3 Lectures on Food, p 34. 
 
 2 Journ. R A. 8. 1863, pp. 317, 298. * Quoted in Ag of O. 1858, p. 281. 
 6 Sixth Kept. Am. Dairymen's Association, 1870, p. ItiO. 
 
 6 Prof. Muller, quoted, Trans. Vt. Dairymen's Association, 1872, p. 150. 
 
 7 Dr. Percy, Trans. Med. ^oc. of State of N". Y. 1860, p. 47. 
 
 8 Dr. Voelcker, Jouru. K. A. 8. xxiv, p 298. 
 
 9 Dr. Hamuberg, quoted, Ag. of O., 1853, p. 282. 
 
CKEAM PERCENTAGE. 243 
 
 We find, from these analyses, that some creams 
 may yield three times as much butter as other 
 creams. In other words, that a milk yielding ten 
 per cent of cream may furnish more butter than 
 another milk indicating thirty per cent of cream. 
 As the form in which the butter is held in the -milk 
 has much to do with the practical process of churn- 
 ing, and as it may be said that cream cannot vary to 
 any very great extent in practice, it may be useful 
 to quote the result obtained by Mr. Horsfall, in 
 England, where a quart of cream yielded 16 ounces 
 of butter at one time, and 22 to 24 ounces, and even 
 25 ounces at another. At the time that he obtained 
 the largest result the indicated cream was but 6J 
 per cent. 
 
 In order that our conclusions may be justified, we 
 will offer some more figures. Prof. Caldwell 10 re- 
 ports that Baumhauer, in Amsterdam, examined 20 
 different samples of milk in this manner. Nos. 1 
 and 3 were found by chemical analyses to have re- 
 spectively 2.7 and 3.5 per cent of fat, while the 
 cream-gauge indicated no difference between them. 
 Nos. 5, 10, 15, 18, and 20 were found by the ac- 
 curate chemical method to contain 3.3, 3.0, 3.9, 
 2.3, and 2.7 per cent of fat, but the thickness of 
 the layer of cream formed by all of them was the 
 same. 
 
 We have still another illustration derived from 
 four cows' milk examined at different periods. 11 
 
 10 7th Report Am. Dairymen's Association, 1871, p. 44. 
 
 11 Prize Essay H. Soc. 1868-9, pp. 69, 70. 
 
244 NOT BUTTER PERCENTAGE. 
 
 APRIL 23. MAT 28. 
 
 Per cent Per cent Per cent Per cent 
 
 Cream. Butter. Cream. Butter. 
 
 No. 1........ 11.5 2.386 12.0 2.404 
 
 " 2 10.5 2.766 10.75 2.290 
 
 " 3 12.5 2.153 13.0 2.661 
 
 " 4 10.0 2.796 11.75 2.596 
 
 We are now prepared to assert that there is not 
 necessarily any connection between the cream per- 
 centages and the butter yield. The holding forth of 
 the large cream percentage yield of favored breeds 
 or favored cows has no experimental relation what- 
 ever with their butter product. The modest cow, 
 with a small cream percentage to her milk, may 
 make more butter than the vaunted cow which is 
 supposed to average 25 or 30 per cent of cream. 
 
 The whole system of claiming surpassing merit for 
 a breed, through any one superficial feature, is an 
 erroneous one. Of what practical use is a large 
 cream percentage, if the relation of this statement 
 to the butter product is not established ? 
 
 A DIGRESSION. 
 
 Allow me to digress in order to call attention to a 
 few errors. The first I shall take up is that the 
 Jersey cow is a superior butter cow, because she 
 yields a large percentage of cream. We have had 
 no evidence offered for or against this point. An- 
 other error is in the statement that there is more of 
 the chemical constituent caseine in the milk of the 
 Ayrshire cow than in that from the Jersey cow. We 
 have no evidence furnished to substantiate any pre- 
 dominance of caseine in Ayrshire milk. A grievous 
 
DAIRY TYPES OF COW. 245 
 
 error for the dairymen is that of considering all cows 
 alike which give milk, and either placing the native 
 cow far ahead of thorough-breds for his use, or, 
 rarely, the corresponding error 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 native 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 
 derives its fame on account of being bred for a cer- 
 tain use, and hence is considered as a type for that 
 use. We desire, therefore, to breed to perpetuate 
 this type, which must be a useful one. The butter 
 dairyman must seek the butter type of cow, and the 
 cheese dairyman the cheese type, whether this seek- 
 ing carries him towards the Ayrshire, the Jersey, 
 the American Holstein, or the Short-horn. Let the 
 dairyman discard prejudice as to the name of a cow, 
 whether native or thorough-bred, and seek the sub- 
 stance in a type which is to be most useful to him. 
 In doing this, those who breed their own calves will 
 naturally make much use of the thorough-bred, and 
 utility, not fancy, will settle the question as to which 
 type or breed you shall seek. The importance of 
 this digression consists in the fact that different 
 milks have different qualities ; and that in large 
 herds, very often one or more particular cow's milk 
 is adding but little towards the profit of the butter- 
 maker, and might be withdrawn from the herd with 
 a real advantage. The dairyman, if this be true, 
 should seek a uniform type of cows. Is it not the 
 
246 WHAT IS CREAM? 
 
 want of uniformity in herds which can lead us to ask, 
 Why is it that such good average results are as sel- 
 dom obtained from the milk of a large herd as from 
 a smaller one, except this matter of difference in the 
 quality of milk, which in the larger herd has not 
 been so readily perceived? 
 
 Coming back to our subject, we will again inquire, 
 
 WHAT IS CREAM? 
 
 It is the lighter portion of the milk, which is col- 
 lected from the surface after standing. What more ? 
 It contains butter, some caseous matter, a little sugar 
 of milk, some few salts, etc. We can give no pro- 
 portional or more exact definition, on account of the 
 great variations which may and do occur. This 
 cream is affected differently by the souring changes 
 which occur in it before it is placed in the churn. 
 The cream from one class of cows may have its 
 " churning time " hastened more by twenty- four 
 hours' standing than another specimen of cream, 
 from other cows, after having stood thirty-six hours, 
 or even forty-eight. One cream will leave more 
 waste in the buttermilk than will another cream. In 
 other words, the analysis of the churn is not as com- 
 plete, in every case, apart from the fat in the cream. 
 One cream may churn w all in a lump." That is, the 
 butter seems to " come " at about the same time 
 throughout the whole mass of the cream. On the 
 other hand, another cream will show specks of butter 
 long before the general mass is churned. The expla- 
 
CHURNING. 247 
 
 nation of these last two statements is the difference 
 in the size of the globules. The more uniform their 
 size, and the more uniform the strength or weakness 
 of their membrane, the more accurately will they all 
 rupture at one time, and allow the butter to collect. 
 Again, as only the globules above a certain size are 
 broken in the ordinary process of churning, the 
 cream with the fewer granules (i. e. very small 
 globules) would be expected to produce the most 
 economical results. 
 
 CHURNING. 
 
 In the churn, cream also presents differences. One 
 cream can be easily and quickly churned by a regular 
 and even motion, while another may be benefited by, 
 may even require, a more violent agitation. The 
 dash churn, the barrel churn, the Blanchard or the 
 Bullard, may each and all be the best churn possible 
 under some circumstances. There is more difference 
 between creams than between the best specimens of 
 our churning machinery. 
 
 DEEP OR SHALLOW SETTING. 
 
 We now approach the disputed ground of deep or 
 shallow setting of milk. Perhaps, pursuing our in- 
 quiries without prejudice and without prepossession, 
 for we have experimented with neither, we may be 
 able to determine the question theoretically, in a 
 manner which may deserve the confidence of practice. 
 
 The form-element of the cream is the globule. 
 This varies in size, and varies in specific gravity. 
 
248 BUTTER ANALYSIS. 
 
 Being 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 
 of these globules, as free from foreign matter as may 
 be, although in practice we find other substances in 
 butter, as below : 
 
 Butter. 
 
 Caseine. 
 
 Water. 
 
 Sugar. 
 
 Ash. 
 
 
 84.75 
 
 .5025 
 
 13.695 
 
 .71 
 
 .095 
 
 Prof. Mueler.12 
 
 86.27 
 
 .94 
 
 12.79 
 
 .. 
 
 
 Thompson. 13 
 
 82.70 
 
 2.45 
 
 14.85 
 
 .. 
 
 .. 
 
 Prof: Way." 
 
 7(5.67 
 
 3.38 
 
 16.95 
 
 . . 
 
 . . 
 
 do. 15 
 
 79.12 
 
 3.37 
 
 17.51 
 
 
 
 do. 15 
 
 94.4 
 
 Q 
 
 K q 
 
 
 
 ift 
 
 93.0 
 
 O 
 
 .3 
 
 O. O 
 
 6.7 
 
 '/. 
 
 " 
 
 do. is 
 
 87.5 1.0 11.5 .. .. do. i 
 
 78.5 .3 21.2 ., .. do. 1 ^ 
 
 Let us see what would be the effect on mixing 
 artificially, different sized bodies in water, and then, 
 after well shaking, leaving the vessel containing the 
 lot at rest. We will use sand for an illustration, 
 because the principles being the same which underlie 
 the process of acquiring an equilibrium, whether of 
 lighter or heavier material, we have in this substance 
 a handy one to study, and our conclusions can be 
 readily verified. 
 
 EXPERIMENTS WITH SAND. 
 
 Suppose a handful of sand, of widely different 
 sizes, to be violently shaken or stirred in a shallow, 
 and also in a deep dish of water. What effect will 
 
 12 Quoted in Trans. Vt. Dairymen's Association, 1872, p. 150. 
 On Food of Animals, p. 63. 
 Journ. It. A. S., xi. p. 735. 
 
 15 Scalded Cream, Devonshire method, Journ. R. A. S. xi, p. 735. 
 
 16 Wagner's Handbook of Chem. Tech. p. 559. 
 
DEEP OK SHALLOW SETTING. 249 
 
 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 will be 
 somewhat mixed. If the other dish be sufficiently 
 deep, the sand will be exactly graded and arranged 
 with the heavier particles, or those which sink first, 
 placed accurately at the bottom and the lighter par- 
 ticles at the top. 
 
 In deep setting of milk we have similar conditions, 
 only reversed. The globules acted on by gravity 
 arrange themselves in order, and the deeper the jar 
 in which the milk is set, the more regularly will the 
 globules arrange themselves according to size, from 
 above down. In the shallow setting we have a 
 greater mixture of the different sizes of globules in 
 the same space than in the deeper setting, and the 
 deeper the setting, the more completely would the 
 globules be arranged in order according to size. 
 Such being the physical effect, the question now 
 arises, What effect will occur in practice from having 
 cream of such different churning quality at different 
 depths? for it will be remembered that the size of 
 the globule has a strong influence on the churning. 
 
 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 
 of fine shot without any increasing of bulk, as the 
 fine shot will occupy the interstices between the 
 larger pellets. So with the globules of the cream : 
 12 
 
250 DEEP OR SHALLOW SETTING. 
 
 when there is considerable difference in their sizes as 
 they accumulate together in rising, there must neces- 
 sarily be more butter or fat, in a given bulk of cream, 
 than when the globules are nearer of one size. As 
 the globules are more completely mingled in the 
 shallow setting than in the deeper, the cream of the 
 shallow setting, bulk -for 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 
 setting, we have the larger globules and those which 
 are easier churned at the top, and the smaller glob- 
 ules, which are churned with greater difficulty, at 
 the bottom. That is, there is more difference be- 
 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 cream of the 
 shallow setting than in the cream 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 
 trial. When, however, we see 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 
 prove the better, according to the composition of the 
 milk used. In order to illustrate the difficulty of 
 obtaining cream or of dividing a sample of cream for 
 the purpose of such experiments, let us refer to the 
 
VARIATIONS IN CREAM. 251 
 
 writings of Mr. Horsfall, 17 who records that he took 
 five quarts of cream in succession from a cream-pail 
 and churned each batch separately. 
 
 The first 5 quarts churned 127 ounces of butter. 
 
 The second 5 quarts " 125 " 
 
 The third 5 quarts " 120 " 
 
 At a subsequent churning of 14 quarts of cream, 
 the first 7 quarts gave 175- ounces of butter; the 
 second 7, 177 ounces of butter. 
 
 Oftentimes, nay usually, when there is such a dis- 
 crepancy of result between the two churnings from 
 one pail of cream, but the operation carried "on in 
 churns of different makes, the difference which hap- 
 pens to be in favor of one churn is unhesitatingly 
 ascribed to the superiority of the churn, and not to 
 the superiority of the cream that the churn acts 
 upon. 
 
 To carry on a series of experiments which should 
 conclusively prove one method of setting milk pref- 
 erable to another, in quantity and quality of butter, 
 would consume much time and labor, and would be 
 beyond the means of an ordinary dairyman. If, 
 however, these principles as enunciated here are 
 accurate, we have a foundation for a judgment which 
 should be correct. 
 
 The known effect of gravity in arranging particles 
 of differing sizes and weight, and the known influ- 
 ence of the globules of the milk in churning, lead 
 me to assert, from a theoretical standpoint, that we 
 
 " Journ. R. A. S. 1856, p. 269. 
 
252 CONCLUSIONS. 
 
 should expect a larger proportion of butter from 
 shallow setting than deep setting ; but if there was 
 any difference in quality, it would be in favor of the 
 deep setting, provided there was neither over-setting 
 nor over-churning. 
 
 The gist of my paper, and whatever importance it 
 may deserve, is, that it attempts to show that cream 
 is uniform neither in chemical, practical, nor physical 
 composition ; that, accordingly, the dairyman must 
 treat each sample, or the average of that which 
 comes under his care, through knowledge that is, 
 by science rather than routine ; that dairy prac- 
 tices, in cases of difficulty, must be governed by 
 reasoning rather than by guess-work. These re- 
 marks apply to milk as well as cream, in fact, to 
 the handling of all dairy products. 
 
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