66 THE BUSINESS OF DAIRYING 



this country. Developed on the Island of Jersey, it 

 is delicate and gentle with well-established charac- 

 teristics. The animals are light, quick and graceful 

 in movement, and are often spoken of as "deer-like" 

 in appearance and action. The color is variable 

 from black to brown and tan to fawn. The blood 

 of the Jersey is almost unmistakably shown by signs 

 or markings, whether pure bred or grade. A valu- 

 able characteristic of this breed is prepotency or 

 transmission of form, constitution and function to 

 offspring, these having been established by many 

 generations of pure breeding. The Jersey is noted 

 as a butter breed. The milk produced is, as a rule, 

 richer in fat and solids than that of any other breed, 

 but the quantity yielded, on the other hand, is apt 

 to be lower. The milk from Jerseys often contains 

 over 6 per cent, of fat, and the average for the breed 

 is close to 5 per cent. The fat globules in the milk 

 are large, causing the cream to separate quickly, 

 which is quite an advantage, particularly where the 

 gravity system is used. The Jerseys are second only 

 to the Guernseys in the abundant secretion of color- 

 ing matter, which shows itself in the skin and on 

 various parts of the body and gives a rich tint to milk 

 and cream and a golden hue to the butter. 



The typical Jersey generally has a high-strung 

 nervous temperament. They must therefore receive 

 good care if best results are to be secured. That is, 

 they cannot be abused as to feed and treatment 

 without injury. They are therefore most likely to 

 prove a success in the hands of intelligent dairymen 

 who take an interest in their stock. The dairy type 



