THK GUERNSEY COW. 139 



Mr. BowDiTCH. I have always tried to have nothing to do with 

 color. The main thing in the Guernsey I should say is to secure 

 good size, strong constitution, yellow skin, and a light colored nose, 

 although the latter really means nothing. In our Guernsey scale of 

 points we count that nothing. It is a mere fancy. Out of a scale 

 of 100 points the quality of miltc mark of the Guernsey is 30, quan- 

 tity and duration of flow 40, size and substance 16, symmetry 14, 

 so that the real points of quality of milk and quantity and duration 

 of flow are 70 points out of a hundred. 



Question. Then do we understand that you consider the higher 

 color of the butter product to be the chief reason of her superiority 

 over the Jersey ? 



Mr. BowDiTCH. And the finer flavor of the butter. The Guern- 

 seys are also a more rugged breed of animals than the Jerseys. 

 The Jerseys have been bred down too tine. 1 have kept each 

 breed about twelve years. 



Question. Do ^^ou consider the butter from the Guernseys of a 

 finer flavor? 



Mr. BowDiTCH. I do. That is what the market says. 



Question. Is the Guernsey butter as firm as the Jersey? 



Mr. BuWDiTca. 1 have found no difl[erence. As a breed I don't 

 think there is a cent's worth of diflS'erence in the ''standing up," as 

 you call it, of the two kinds of butter. 



Question. Do we understand you claim a stronger couslitution 

 for the Guernsey as a breed than we find among the Jerseys? 



Mr. BowDiTCH. Yes, that has been my experience. 



Question. Is it generally recognized by the breeders of that 

 breed in this country ? 



Mr. BowDiTCH. I think so, for the reason that a good many 

 Jersey breeders have gone over to the Guernseys and tried them 

 and haven't gone back. 



Question. How does the quality ot the beef compare? 



Mr. BowDiTCH. The Guernsey beef is delicious, but it is yellow. 

 The Jersey beef is decidedly yellow, and the Guernsey desperately 

 yellow. It is disgustingly yellow when 3^ou see it hung up, but 

 very good when you get it cooked and browned over. 



In my reference to butter making of course I shall have to con- 

 fine myself to my own methods more or less. One thing that is of 

 impoitance is cleanliness. Without that you cannot make good 



10' 



