266 



THE BEEEDS OF LIVE-STOCK 



rickness of her milk. A year's authenticated tests of 

 Jerseys, received to July 31, 1915, show the following 

 results : 



Average percentage of fat in 4297 year's tests, 5.34 



300. Other uses of the Jerseys. The high butter-fat 

 content of Jersey milk adapts it especially to the produc- 

 tion of high-class cheese. At the World's Columbian 

 Exposition it was given first place over the Guernsey and 

 the Shorthorn in a cheese-making test. The demand for 

 Jersey milk for the retail trade and for butter-making 

 allows but little of it to be made into cheese. 



The Jersey does not pretend to be a beef-producer. 

 The meat is of good quality but is off in color. The 

 Jersey dresses out too small a percentage of marketable 

 meat, compared with the beef breeds, to adapt it to the 

 butcher's block. 





