Archive image from page 256 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 MILK OF DIFFERENT RACES. 187 horns present to us an embodiment of the best results yet attained in combining symmetry, size, beef, and milk in one breed; and yet the Shorthorns are apt to swerve too much in the direction of one or two of these quaHfica- tious, leaving the others more or less in the background, if the breeding is not carefully watched and undue tendencies immediately check- mated. For her size, the Ayrshire cow is com-
Archive image from page 256 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 MILK OF DIFFERENT RACES. 187 horns present to us an embodiment of the best results yet attained in combining symmetry, size, beef, and milk in one breed; and yet the Shorthorns are apt to swerve too much in the direction of one or two of these quaHfica- tious, leaving the others more or less in the background, if the breeding is not carefully watched and undue tendencies immediately check- mated. For her size, the Ayrshire cow is com- monly considered, in districts where she is well known, to be the highest embodiment of great milking powers; and though, on account of the smaller average size of the cream-globules in it (Fig. 85), her milk is not so well adapted as that of the Alderney to butter-making, it is not because it is really poor in fats, but because the cream-globules, being as a rule smaller, separate less readily from the milk. For this reason the milk of the Ayrshire cow is especially adapted to cheese-making, be- cause the butter is the more perfectly enclosed in the curd; the milk of the j° Alderney, on the contrary, is especially adapted to butter-making, because the cream- globules, being larger, rise the more readily to the surface of the milk, and the cream is the more easily churned into butter (Fig. 86). And the Ayrshire cow presents the wedge-like form which is by many considered to be the most conducive to milk-production— that is, her hind-quarters are spacious, deep, and well developed, while her fore-end is lighter, finer, thinner, and narrower. Her udder and teats, too, present us with another peculiarity, which may or may not be indicative of deep milking properties: the udder is attached to a larger portion of the surface of the abdomen— that is, it spreads further forward and backward, is held up flatter and closer to the body, and is less of a pendent form than in most oth
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