128 THE STUDY OF BREEDS. 



IV. Milking qualities. 



(1) The Jersey is noted rather for the richness of her 

 milk than for the quantity of the same, although she is notably 

 persistent in milk production. 



(2) In the production of butter fat she is without a peer 

 and without a close rival, save in the Guernsey and French 

 Canadian breeds. 



(3) The fresh milk undiluted has in some instances been 

 found too rich for successful calf-rearing. 



(4) It is good for cheese-making also, but some other 

 breeds are ahead of the Jersey in that respect, because of the 

 greater quantities given. 



V. Early maturing qualities. 



(1) No other breed of dairy cattle matures more quickly. 



(2) The heifers usually come into milk at the age of two 

 years, and in some instances at an earlier age. 



VI. Grazing qualities. 



(1) Jerseys should be given rich pastures, but they will 

 do fairly well on such as are of average production. 



(2) It will be found more profitable with Jerseys than with 

 some other breeds to supplement scant pasture production with 

 soiling foods rather than to have them travel far in search 

 of food. 



VII. Feeding qualities. 



(1) In easy keeping qualities Jerseys rank high, but 



(2) They stand low as meat producers, even among dairy 

 breeds, because of the extreme dairy form which characterizes 

 them. 



(3) The claim that the steers will make as rapid growth 

 prior to maturity as those of the beef breeds is yet to be ques- 

 tioned, but 



(4) Though they should, the discrimination in price 

 against such meat is severe, however 



(5) Jersey calves fed substantially on skimmilk and cer- 

 tain meal and fodder adjuncts up to the age of sav six to 

 eight months, make good and profitable meat. 



VIII. Value in crossing and grading. 



(1) The marked prepotency of the Jersey when crossed 

 upon common cattle, and even upon pure breds of the other 

 dairy breeds, almost invariably results in adding to the rich- 

 ness of the milk. 



(2) When butter-making is the chief concern on the farm, 

 Jersey blood may oftentimes be used with great advantage. 



