INTRODUCTION.
The breed of cattle now know as the Ayrshire, undoubtedly originated in the county of that name, in Scotland; but by what special means it was formed cannot be particularly told. Youatt (1835) says, "A century ago there was no such breed in Ayrshire or in Scotland;" and he asks, "Did the [present] Ayrshire cattle arise entirely from a careful selection of the native breed?" adding, "If they did it is a circumstance unparalleled in the history of agriculture. The native breed may be ameliorated by careful selection; its value may be incalculably increased; some good qualities may for the first time be developed; but yet there will be some resemblance to the original stock." A comparison of the modern breed with the description given by Aiton of the cattle which he says occupied Ayrshire fifty years before the time when he wrote (1806), will show that the difference is great. He says, "The cows kept in the districts of Kyle and Cunningham [districts of Ayrshire], were of a diminutive size, ill-fed, ill-shaped, and they yielded but a scanty return in milk; they were mostly of a black color, with stripes of white along the chine or ridge of their backs, about their flanks and on their faces. Their horns were high and crooked, * * * their pile [hair] was coarse and open; and few of them yielded more than three or four Scotch pints [six to eight wine quarts] of milk a day."
Those who are acquainted with the Ayrshire cattle of to-day, will readily admit that they present a wide contrast with the old stock, according to the above description of the latter; and the suggestion of Youatt, that the present breed could not have arisen entirely by selection from the old, seems reasonable. It follows, then, that the Ayrshire, like the modern or "improved" Short Horn breed, originated in crossing. The question as to the breeds from which it was derived, will be briefly considered, although the attempt will not be made to give precise details on this point.
Various accounts represent that the Earl of Marchmont, some time between 1724 and 1740, introduced to his estates, in Berwickshire, some cattle, conjectured (their history was not positively known) to be of the Holderness or Teeswater breed, and that, not long afterwards, some of the stock was carried to estates belonging to the same nobleman, in that part of Ayrshire called Kyle. But, perhaps, the main nucleus of the improved breed was the "Dunlop stock," so called, which appears to have been possessed by a distinguished family by the name of Dunlop, in the Cunningham District of Ayrshire, as early as 1780. This stock, it is said, was derived, at least in part, from animals imported from Holland. The Dunlop cows soon became noted. Rawlin (as quoted by Youatt), who wrote in 1794, speaking of the cattle of Ayrshire, says, "They have another breed, called the Dunlop, which are allowed to be the best race for yielding milk in Great Britain, or Ireland, not only for large quantities, but also for richness and quality." This, though extravagant praise, perhaps, shows that the stock possessed remarkable qualities at that early day. It was, indeed, held in great esteem still earlier. In Youatt's Treatise, it is mentioned, when speaking of the cattle of Dumfrieshire, that the poet Burns, when he occupied a farm near the city of Dumfries, "not content with the Galloway breed, introduced some of the West-Country cows, which he thought would produce more milk." In the poet's published correspondence, allusion is made, in a letter dated November 13th, 1788, to a heifer which had been presented to him by the proprietor of Dunlop House, as "the finest quey in Ayrshire." Mrs. Dunlop, it will be remembered, was a special friend and correspondent of the poet.[A]
Col. Le Couteur, in a paper on the Jersey or Alderney cow, published in the Journal of the Royal Agricultural Society, refers to a statement by Quayle, that the Ayrshire was a cross of the Short Horn and Alderney; and adds himself that "there is a considerable affinity between the two breeds." Rawlin also says, in reference to the Ayrshire breed, "It is said to be a mixture by bulls brought from the island of Alderney, with their own or the old race of cows." Martin says, "At some period or other there has evidently been a cross with the Durham or Holderness, and, perhaps, also with the Alderney." Professor Low, in his "Illustrations of British Quadrupeds," says, "From all the evidence which, in the absence of authentic documents, the case admits of, the dairy breed of Ayrshire cows, owes the characters which distinguish it from the older race, to a mixture of the blood of the races of the continent and of the dairy breed of Alderney."
So far, the authorities quoted have, doubtless, given the main facts in regard to the originals of the present Ayrshire cattle. But there is evidence that the present leading type of the breed was formed, in part, by an infusion of the blood of the Kyloe, or West-Highland breed. This appeared in the first instance, probably, in what has been called the Swinley variety. The facts, which the writer has obtained in Scotland in regard to it, are substantially as follows: Theophilus Parton, of Swinley Farm, near Dairy, Ayrshire, about forty to forty-five years ago, took great pains to establish a 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 Swinley 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 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.
The following points given by the Ayrshire Agricultural Association, 1853, "as indicating superior quality," will give an idea of the standard for Ayrshire cattle, as recognized by the leading breeders:
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 inwards.
Neck long and straight from the head to the top of the shoulders, free from loose skin on the underside, fine at its junction with the head, and the muscles symmetrically enlarging towards the shoulders.
Shoulders thin at the top, brisket light, the whole fore-quarter thin in front and gradually increasing in depth and width backwards.
Back short and straight, spine well defined, especially at the shoulders, short ribs arched, the body deep at the flanks, and the milk-veins well developed.
Pelvis long, broad and straight, hook [or hip] bones wide apart, and not much overlaid with fat, thighs deep and broad, tail long and slender, and set on a level with the back.
Milk-vessel [udder] capacious and extending well forward, hinder-part broad and firmly attached to the body, the sole or under surface nearly level. The teats from two to two and a half inches in length, equal in thickness, and hanging perpendicularly; their distance apart at the sides should be equal to about one-third the length of the vessel, and across to about one-half the breadth.
Legs short, the bones fine and the joints firm.
Skin soft and elastic, and covered with soft, close and woolly hair.
The colors preferred are brown, or brown and white, the colors being distinctly defined. Weight of the animal, when fattened, about forty imperial stones, sinking the offal [that is 560 pounds], the quarters or meat only.
From what has already been said, it will be understood, that the dairy is the leading object with the breeders of Ayrshires. At the same time the fact has not been overlooked, that to breed and perpetuate a profitable dairy stock, regard must be had to hardiness and strength of constitution, and also to such fattening tendencies as will insure a profitable return from calves fattened for veal, from steers reared for beef, and for cows, which having served their turn in the dairy, are at last dried of their milk and prepared for the shambles. The importance of these properties is not sufficiently regarded by keepers of dairy stock in this country. The remark has not unfrequently been heard that the "looks of a cow are nothing." People who hold this absurd notion will never be distinguished for breeding profitable dairy stock. Even if milk were the sole object, it would be impossible to preserve a breed possessing superior qualities, in this respect, without giving attention to those points of form which denote strength of constitution. It has been well observed by Magne, that in the breeding of dairy stock, we should "make choice only of animals possessing the two-fold character of general vigor, and activity of the mammary system."
The leading breeders of Ayrshire, in Scotland, have followed these principles to some extent, if not to the full degree to which they should be observed. Hence, they claim a high rank for the breed in reference to general usefulness. Aiton, speaking of what the Ayrshire cow would do, says, "She yields much milk, and that of an oily or butyraceous, or caseous nature, and after she has yielded very large quantities of milk for several years, she shall be as valuable for beef as any other breed of cows known; her fat shall be much more mixed through the whole flesh, and she shall fatten faster than any other." Whatever may be said in regard to the extent of these claims, it will be admitted that they indicate the confidence which was long ago placed in the breed in regard to the properties mentioned. Youatt, who wrote twenty-five years after Aiton, says, "The breed has been much improved since Mr. Aiton described it." It is thirty years since Mr. Youatt made this remark, and in this time the breed has been still further improved in reference to general usefulness. I have been assured by some of the most experienced breeders in Scotland, that while nothing has been lost on the score of dairy properties, considerable has been gained in hardiness and thrift, and in the faculty of giving a greater return, both in milk and flesh, for the food consumed. Of course it is the return obtained in proportion to the food eaten, that constitutes the true criterion of value in all animals.
In Scotland, the calves of the Ayrshire breed, that are not wanted for keeping up the breeding or dairy stock, are either fattened for veal, or turned for beef at an early age. The larger portion, perhaps, of the males are killed for veal. In fact, in some districts, veal is an article of considerable importance, and the ability of Ayrshire cows to make fat calves is considered one of the excellencies of the breed. Thus Haxton observes, "For all medium soils and climates throughout the United Kingdom, there is no breed equal to the Ayrshire, for profit, whether the produce is converted into cheese, butter, or veal." A portion of the males are castrated and fattened when about three to three and half years old. Scotch farmers, who are in the practice of fattening stock of various breeds, assured me that Ayrshire steers of this age fattened to as much profit as any, reaching the weight of 700 to 800 pounds the four quarters, and afforded beef excelled in quality only by the Galloways and the West-Highlanders.
At present the Ayrshire cattle have not been tried in America to a great extent. There have been various importations, mostly made within the last twenty years, and so far as there have been such trials as would justify a conclusion in regard to their merits, they have answered all reasonable expectations. The leading object in keeping them here is the same as it is in Scotland—the dairy—but their ability to fatten readily and make beef of good quality, should be taken into consideration in estimating their value. In regard to the latter property, but few trials have as yet been made here. Most of the males have been kept for bulls, and the females have seldom been fattened till too far advanced in years to breed. It may be worthy of consideration, whether it would not be an object to give some good steers of the breed a fair chance to show what they could make in beef at three to four years old.
It is also desirable to ascertain what are the capabilities of the breed in regard to the performance of labor. On this point we are without any evidence from abroad, as oxen are not worked in Scotland. The results of the few trials that have been made with full-bloods, have been highly favorable in reference to the qualities of the breed for this purpose. Judging by their points, there is no reason why Ayrshire oxen should not be equal to any others, of their size, for any kind of labor. They have clean, firm legs, well-placed muscles, and are remarkably quick walkers.
The advantages of a Registry, or Herd Book, for this breed of cattle, are too obvious to require argument. For the Short Horns, Herefords, and Devons, registers have been prepared, and the benefits which have been derived therefrom are such as will insure their continuance. An accurate record of the pedigrees of animals, together with a record of such premiums as they may have taken, cannot fail to afford a guide, to some extent, in breeding with reference to special objects—the principle, that "Like begets Like," being admitted as a general law. The subject of publishing a Herd Book for Ayrshires, in Scotland, has been agitated on several occasions, but, down to the present time, no direct action has been taken on it. The enterprise of the American breeders of this variety of cattle, in taking the lead in this matter, is highly creditable, and, if properly followed up, will be sure to bring a just recompense of reward.
S. H.
Boston, January 1st, 1863.