DAIRY COWS. 227 



In test No. 3 (butter), "go as you please," 

 The champion Jersey cow at a cost of $8.57 pro- 

 duced net f24- fig 



The champion Shorthorn cow at a cost of $8.18 



produced net T9.57 



The champion Guernsey cow at a cost of $5.57 pro- 

 duced net $19.37 



In test No. 4 (heifers) 7 Jerseys cost for food $34.43 



and netted 56-27 



6 Shorthorns cost $23.52 and netted 47-42 



making an average of 13 cents per head in favor of the Jer- 

 seys. 



While butter was rated by points, beef was not, and the 

 Jerseys got as much allowance per pound for gain in live 

 weight as the Shorthorns. 



As hinted above, dairy cows are not always wanted for 

 butter alone, or cheese alone, but very frequently to sup- 

 ply city customers with good milk for their tables. The 

 tests at the Columbian Dairy School proved that for a 

 large supply of milk of the best flavor, Shorthorns not 

 only were good dairy cows in every sense of the term, but 

 that they led the other two breeds. Therefore, if milk of 

 good quality and lots of it is wanted, Shorthorn cows can 

 supply it, to say nothing of their " general-use " qualities 

 that will just suit the farmer who wants milk, butter, 

 cheese, and beef. 



VI. Red Polled Cattle. 



By the late J. McLain Smith, Dayton, Ohio, Secretary Red Polled 

 Cattle Club of America.* 



Hornless or polled cattle have existed in the counties of 

 Norfolk and Suffolk, England, from time immemorial. 

 Originally there were two distinct types: the Suffolks, 

 usually of a pale red or dun color, and hence known as 

 Suffolk duns — large and rather rough cattle, but celebrated 

 for their milking qualities; and the Norfolks, commonly 

 deep red in color, smaller, finer, more compact in build, 

 not so large milkers, but great favorites with the butrlK r. 

 * Revised by H. A. Martin, Secretary, Gotham, Wis. 



