CATTLE 235 



than any other dairy breed. The Jersey originated in the 

 island of Jersey, about fourteen miles from the coast of 

 France. It is believed that they descended from the native 

 cattle of Brittany and Normandy. Jerseys have been bred 

 pure in the island of Jersey for two centuries. Since 1789 

 a law in the island has prohibited the importation of any 

 cattle except to be slaughtered. Jersey cattle are among the 

 smallest of the dairy breeds. The color is variable, from 

 light yellow to black, and is usually described as fawn. 

 The nose is usually dark-colored. In registering Jerseys the 

 color of the tongue and the switch must be given. These may 

 be either white or black. The Jersey is a great butter pro- 

 ducer. She gives a considerable quantity of milk and this is 

 very rich in butter-fat. Butter-fat is the very small globules 

 of fat contained in the milk, whichj when it stands, rise to the 

 top and form the cream. It is very common for a Jersey cow 

 to make fourteen pounds and more of butter in seven days; a 

 few have made twenty pounds. Jersey milk is also good for 

 cheese-making. Many competitive tests have been made in 

 which Jerseys have competed with other breeds for butter and 

 cheese records, and in most cases they have won. Jer- 

 sey cows are usually gentle and easily handled, but the bulls 

 are often vicious. 



Professor Plumb * names the following as being ten of the 

 most prominent Jersey families: Signal, Coomassie, Euro- 

 tas. Tormentor, St. Lambert, Golden Lad, Combination, 

 Fontaine, Oxford, and Landseer. Jersey cattle often sell for 

 very high prices, sales having been made for as much as 

 $10,000 per head, while $1,000 is frequently obtained for 

 imported animals for breeding and show purposes. 

 * Types and Breeds of Farm Animals. 



