22 HINTS ON DAIRYING. 



the quality of the meat. But lack of beef qualities we do 

 not consider a very serious objection in a dairy cow. We 

 get our profit from her in the dairy. We cannot reason- 

 ably expect all good qualities in one animal or one breed. 

 Nature is nowhere thus partial in her gifts. We find 

 some good quality predominating in every one of the sev- 

 eral breeds, and we must select accordingly to suit our 

 line of dairying and our circumstances. The Jersey is a 

 fawn-like, beautiful animal, with a mild eye and intelli- 

 gent face, hut usually has a quite angular frame, as a 

 consequence of her excessive dairy qualities. She is ra- 

 ther tender, and cannot bear the exposure and harsh 

 treatment that some of the breeds can. But no animal 

 ought to receive such treatment. Kindness and comfort- 

 able quarters are due to all domestic animals, and such 

 care, with proper feed, is the most profitable to the 

 owner. The Jersey will not stand harsh usage; but 

 for the man of refined taste and good judgment, who 

 wants a nice thing and to turn out fancy goods, she is 

 most decidedly the cow, and will not disappoint him. 

 Solid colors and black muzzles are the fashion in Jerseys, 

 but we are not aware that there is any practical merit in 

 these. They have been bred down in size, to suit the 

 taste of the English Lord, who wants them as pets on his 

 lawns. This is rather against than in favor of the Jersey 

 as a dairy cow, as it must of necessity reduce her capa- 

 city for converting food into milk and cream. 



THE GUERNSEY 



There are but few of these animals as yet in this 

 country, but the few that have been imported and bred 



