196 Elementary Principles of Agriculture 



271. Aberdeen-Angus derive their name from two 

 counties of northern Scotland. They are polled or 

 hornless and noted for their fine beef qualities. Their 

 place as a range breed is not yet established, though 

 as feeders they have many friends. The body is very 

 compact and more cylindrical than that of either Here- 

 fords or Shorthorns. The legs are short and heavy. Color 

 is nearly always black. They are classed as medium 

 milkers among beef breeds. (Fig. 130.) 



272. Dairy Types are noted for their ability to pro- 

 duce large quantities of milk and butter, instead of flesh. 

 They are noticeable for their long, deep couplings, 

 triple wedge-shaped outlines, due to their clean-cut 

 shoulders and broad, deep hind-quarters, clean-cut limbs, 

 slender necks and sharp withers. They also have a full 

 barrel, indicating strong constitution, and well-developed 

 digestive systems, well-developed udders, and a capacity 

 to yield a quantity of milk and butter on moderate feed. 

 The important dairy breeds are the Jerseys, Guernseys, 

 Holstein-Friesian, Ayshires and Dutch Belted. 



273. The Jerseys and the Guernseys are natives of 

 the islands of these names in the English Channel. 

 The typical color for the Jersey breed is described as 

 fawn, gray, and silvery fawn. White marks are not 

 infrequent. The tongues and switch of the tail are typi- 

 cally black in pure-bred Jerseys. In conformation, the 

 Jersey adheres strictly to the dairy-type characteristics. 

 The weight of the cows averages between 650 and 850 

 pounds. Their milk is noted for its richness in butter-fat, 

 a fair average being close to 4.5 per cent fat in the milk. 

 As a beef producer, the Jersey is very poor. A number 

 of famous Jerseys have records ranging from 700 to 

 1,000 pounds of butter in a single year. 



