THE GUERNSEY BREED 33 



time crossed with the 'Froment du Leon' already introduced. It took 

 many years for the two bloods to fuse together and thereby form our 

 modern Guernsey. Yet good results crowned the efforts of the 

 breeders. .The bulky Norman brindle gave stuff to the offspring, and 

 the 'Froment du Leon' gave lightness to the grade, which has in 

 the course of years became the beautiful Guernsey. 



"Such would be the origin of the Guernsey cow, and, in the 

 absence of any documents to the contrary, this version seems to be 

 the only probable one, considering the state of the island at such a 

 period in the 10th and llth centuries. 



"The likelihood of a fusion of Ayrshire blood does not appear 

 quite satisfactory, because, though the Ayrshire be somewhat of the 

 same type as the Guernsey, the milk it produces is far inferior in 

 quality to that of our breeds; and, if any crossing had taken place, 

 the Guernsey would not today possess the quality of richness of milk 

 in so marked a degree. 



"Of course, if we consider the different breeds and inquire into 

 their origin, we find much analogy between the Ayrshire, the Welsh, 

 the Kerry, and the Breton breeds, and one is inclined to infer that 

 at one time these four breeds were all developed from the one breed 

 likely to have been dispersed when the Angles made the conquest 

 and settled in England, driving the native Kelts to Wales, to Armorica, 

 as Brittany was then called, and to Ireland. But this took place long 

 before the 10th century. The differences of climate, soil, pasture, 

 treatment, and other causes have wrought such changes in the off- 

 spring that new breeds have thereby become established, differing in 

 color, milking qualities, size and other points that characterize a 

 breed. 



"Therefore, in conclusion, it is fair to admit that only the 'Fro- 

 ment du Leon' and the bulky Norman brindle are the real and main 

 originators of our modern Guernsey cow." 



The following quotations from the book, "Annals of 

 Some of the British Norman, Isles Constituting- the Bailiwick 

 of Guernsey," by John Jacob, published in 1830, makes it 

 evident that as early as that date Guernsey was noted in 

 England for its cows. On page 36, under the heading "Agri- 

 culture of Alderney," he says : 



"With respect to agriculture and horticulture, we find that Devon- 

 shire and Herefordshire are celebrated for their fine cattle and excel- 

 lent cider. Kent, for corn, drill husbandry, and hops. Romney Marsh, 

 sheep and fruits, particularly cherries and filberts. Norfolk, for tur- 

 nip and barley culture. Cheshire, for cheese. Surrey, for Farnham 

 hops. Sussex, for fine cattle and Southdown sheep. Leicestershire, 

 for large sheep and long wool, while Portland Isle is known far and 

 near from its small, highly flavored mutton, and short wool. Thus 

 it is with the Island of Guernsey, which has long been known for 

 its excellent culture of parsnips, as well as for cows, fruits and vege- 

 tables, particularly Chaumontel pears, figs, etc., and broccoli; for J 

 cider, for Guernsey lilies and other flowers. 



"The same may be said of Alderney, with respect to its cows, 

 which, for more than half a century, have been sought for by persons 

 in all parts of England on account of the richness and produce of 



