428 FEEDING FARM ANIMALS 



stated in percentages, owing to the great variations in in- 

 dividuality in single animals and in whole herds, the out- 

 come of breeding, selection and other influences. It has 

 been sufficiently recognized, however, by practical men, 

 to influence them in establishing their herds. When milk 

 is wanted for sale, as in cities, the preference has been in 

 favor of the Holstein rather than the Jersey. The same 

 preference has been shown on many farms where large 

 quantities of skim milk are wanted for feeding swine and 

 kindred uses. Of the four distinct dairy breeds in America, 

 the Holstein, the Ayrshire, the Guernsey and the Jersey, 

 it would be correct to say that the Holsteins rank highest 

 for quantity in milk production, the Ayrshires second, and 

 if there is a difference the Guernseys will rank third. The 

 dual types, including the milking Shorthorn, the Red Poll, 

 the Brown Swiss and the Devon, all rank at least medium 

 in the quantity of milk produced, higher probably than 

 the Guernsey and Jersey, and lower than the Holstein. 



For quality in milk based on the percentage of the 

 butter fat, the Jersey and Guernsey are unquestionably en- 

 titled to first place. If there is a difference in the balancing, 

 it would probably incline toward the Jersey. Next in the 

 percentage of butter fat comes the Ayrshire, and the 

 Holstein stands lowest. Where cream and butter are the 

 chief considerations, aside from the influences of adaptation 

 to environment, it is very evident which of the breeds will 

 best answer the purpose. Without additional light it would 

 not be possible to classify the milk of the dual types in the 

 order of richness in butter fat. The milk of each of these 

 ranks at least medium in this respect. Like that of the 

 Ayrshire it is equally well adapted to the production of 

 butter and cheese. For the last named purpose, the milk 

 of the Holstein also ranks at least medium. The milk 

 of the Jersey and Guernsey are not so much used in cheese 

 making as that of the other breeds named, not from any 

 want of adaptation for such a use, but from the smaller 

 relative yields frequently obtained. 



