BREEDS OF DAIRY CATTLE 129 



have striven with success to increase the milk yield. Two, three, and 

 four gallons per day are common yields, and these cows are noted for 

 persistence in milking, making a long season of profit, with great 

 evenness of product until near its close. 



Individual cases are recorded by the hundred of cows making 15 

 to 20 pounds of butter in a week, and there are numerous weekly 

 records of 25 to 30 pounds or more. Several tests with single animals 

 have resulted in 600, 700, 800, and even 1,000 pounds of butter with- 

 in twelve months. The butter fat in Jersey milk is in globules of 

 uneven size, but mostly large larger than with other breeds and 

 hence easily separated. The natural milk of cows of this breed is 

 often too rich for their own calves, and it generally needs to be di- 

 luted when used for infants. 



Jerseys are heavy feeders and have great capacity for assimilat- 

 ing and turning to profit all kinds of cattle forage. As a rule, they 

 will bear rich feeding and forcing for long periods uncommonly well. 

 In the good animals all the extra food is converted into milk. They 

 do not fatten readily. The Jersey cow is essentially a machine for 

 producing milk butter-making milk and may be considered 

 worthless when she ceases to give milk. The owner should depend 

 for profit solely upon the produce of the cow while she is alive. Yet 

 Jersey steers and an occasional nonbreeding female have been found 

 to take on flesh at a profit and make small butchers' beasts, with fine- 

 grained, high-flavored flesh, very rich in color. 



Breeders on the island of Jersey commenced the compilation of 

 a herdbook in 1866, and a like association began similar work in this 

 country the sairfe year. The American Jersey Cattle Club was organ- 

 ized in 1868 and published the first volume of its Herd Eegister two 

 years later. This is a strong organization, maintaining a business 

 office in New York City. The blood of this breed is more generally 

 diffused and more highly prized than any other in the active butter- 

 producing districts of the United States and among family cows in 

 the country at large. 



DUTCH BELTED. 



Origin. The domestic cattle of Holland appear to have had a 

 common origin, and the prevailing markings of all are black and 

 white. The distribution of color differs, however, and one branch 

 of this general stock has been so peculiarly marked for a century or 

 tM*o some claim three as to fix its name and secure recognition as 

 a breed. What are known in Holland as Lakenfeld cattle are called 

 Dutch Belted in this country. 



Characteristics. The animals of this breed are all jet-black, 

 with a broad band or belt of pure white encircling the 'body. This 

 belt or blanket differs in width, but rarely reaches so far forward as 

 the shoulder blade or back to the hips. On cows the fore part of the 

 udder is usually included. No white is admissible elsewhere on the 

 body and no black within the white zone. In general conformation 

 the cattle are of the dairy type, although not to such a degree as 

 some others. 



They are docile beasts and fairly hardy and vigorous in growth 

 and action. In size they rank with the Ayrshire, although perhaps 



