THE GUERNSEY BREED 



Vega 7214 Member Pan-American Model Dairy Herd, Buffalo, 1901. 



From these averages it will be seen that the qualities that 

 have been claimed for Guernsey products are noticeable here. 

 The desirable flavor which has been so highly prized wher- 

 ever Guernsey milk and cream have been sold we find in the 

 butter. It is not expected that the ability of the Guernsey 

 to color her milk and butter is so pronounced in the summer 

 season when on green food in comparison with some of the 

 other breeds, but it was readily seen in the samples of butter 

 exhibited and in the scoring. The contrast would undoubt- 

 edly have been much greater in the winter season on dry feed. 



To those of us who watched the scoring of the butter 

 for color the scores given did not at all represent the differ- 

 ences in the butter, for some that was practically devoid of 

 color was scored as high as \2 l / 2 or 13, while butter practically 

 perfect in color was scored but 14J/2. If in the scoring of but- 

 ter 15 points out of 100 is not too much to allow for color, 

 then in a contest of this kind white butter should be scored 

 much lower than is done in practice. If only two points of 

 difference are all that may be made for color, then 12 points 

 should be taken from the points allowed for color and added 

 to those for flavor. If this were done, Guernsey butter would 

 score higher because of its recognized superiority in flavor 

 over other butters. 



It will also be noted that the Guernsey cows maintained 



