190 



REXNIE S AGRICULTURE. 



Jersey Cow. 



Beef Breeds 

 not for Milk. 



Decide on 

 Breed Best 

 Adapted to 

 Circumstances. 



a quantity of milk as the Holstein or Ayrshire, the 

 milk is as a rule richer in butter fat and superior in 

 quality. The butter is also more marley, and does 

 not get oily in warm weather like that from other 

 breeds. Both the butter and cream command high 

 prices. 



As to shape, the Jersey has all the characteristics 

 of a dairy cow — the deep, well ribbed body, and 

 udder and escutcheon large, with large milk veins 

 running well forward. The favorite color is a 

 solid fawn. 



The Guernsey is a larger animal, with the butter 

 quality of the Jersey. 



For dairy purposes the beef breeds are not satis- 

 factory. Some of them give a large quantity of 

 milk for a few months, but then as a rule they 

 commence to put the results of the feed on their 

 back instead of in the pail. The same is the case 

 with many of the cows that are cross bred between 

 the dairy and beef breeds. In using such cows for 

 dairy purposes it is advisable to milk them until 

 they cease to give a paying quantity of milk and 

 are ready for the butcher, then sell and replace 

 them with fresh milk cows. 



In deciding on what breed to keep, one should be 

 governed according to his fancy, and the market 

 for which the produce is intended, whether a cheese 

 factory, creamery, or a home dairy\ If either, or 

 both of the former, the Holstein and Ayrshire will 

 give the largest returns. For a home dairy, with 

 an opportunity to work up a fancy city trade in 

 cream and butter, the Jersey or Guernsey will fill 

 the bill. There is an advantage in keeping pure- 

 bred animals over grades, as the calves are worth 

 much more. 



After the first week calves that are intended for 



