THE JERSEY, ALDERNEY AND GUERNSEY COW. 25 



a race that was also known to produce quality and 

 quantity of butter, the next generation has proved of a 

 rounder form, with a tendency to make fat, without 

 having lost the butyraceous nature. 



" Some of these improved animals have fattened so 

 rapidly while being stall-fed, from the month of Decem- 

 ber to March, as to suffer in parturition, when both cow 

 and calf have been lost; to prevent which, it is indis- 

 pensable to lower the condition of the cow, or to bleed 

 in good time. Such animals will fatten rapidly. Their 

 beef is excellent, the only defect being in the color of 

 the fat, which is sometimes too yellovv^. It is now a fair 

 question whether the improved breed may not fatten as 

 rapidly as any breed known. 



" Ouayle, who wrote the 'Agricultural Survey of Jer- 

 sey,' states ' that the Ayrshire was a cross between the 

 short horned breed and the Alderney.' 



"There is a considerable affinity between these two 

 breeds. The writer has noticed Ayrshire cows that 

 seemed to be of Jersey origin, but none of them were 

 said to have produced so large a quantity of cream or 

 butter, nor was the butter in Scotland of nearly so deep 

 a tinge of yellow as the most rich in Jersey. One Jer- 

 sey cow that produces very yellow cream will give a 

 good color to butter produced from two cows affording 

 a pale-colored cream. 



" It is not doubted that crosses from the Jersey breed 



have taken place. Field-Marshal Conway, the governor 



of this * sequestered isle,' as Horace Walpole termed it, 

 4 



