442 THE JERSEYS. 



and weight of the stomach, which is large ; her loin is wide and the 

 hind quarters well spread, and pelvis roomy ; her tail is long and 

 delicate, with a full brush at the end; the thighs are thin; chest 

 deep, though narrow ; legs very fine below the knee ; hocks slightly 

 turned inward ; udder large, reaching well forward, with teats of 

 moderate size placed wide apart ; skin thin, and not too loose ; hair 

 smooth and fine. The color varies: yellow, yellow and white, 

 mouse-color or dun, brown, and almost black, are the chief tints. 

 The bulls are usually darker than the females, and the depth of 

 color increases with age. The head of the calf is strikingly like 

 that of a fawn, and at all ages the peculiar coloring, large dark eye 

 and flexible ear give the head a deer-like look. 



The milk of the Jersey cow is particularly rich, and is of a deep 

 yellow color, yielding a butter of a rich golden color and of pecu- 

 liarly firm grain and fine flavor. The amount of cream is proved 

 to be from 19 to 25 per cent. While the quantity given is not large, 

 but in proportion to her small size good, its peculiar richness and 

 color make it of great importance in giving character to the milk of 

 a dairy. Twelve quarts per day is perhaps a fair average, though 

 it is proved by analysis to be far richer in butyraceous quahties than 

 that of any other breed. 



The Jersey is not a large consumer, even in - roportion to her 

 size, and when dry thrives fast and makes excellent beef; the calves 

 are, however, not a favorite with the butcher. As a breed to cross 

 with the native the Jersey has no superior, refining those of a coarse 

 tendency, and giving her peculiarly rich color of milk, cream and 

 butter. The principal drawback in their breeding qualities is that 

 they are not sure getters. 



As a dairy cow for the farmer the Jersey will never be very pop- 

 ular, the first cost being too great for profit compared with other 

 stock ; for a milk dairy the yield is not large enough ; for a butter 

 dairy, while the yield is very great and of the best quality of but- 

 ter, it will not pay the general farmer, but only those who attend 

 market personally and have particular customers who will pay 

 fancy prices. But we would strongly advise every farmer to keep 

 at least one Jersey to every ten, if not to every six, cows, of what- 

 ever breed. And we think no better cows can be raised than by 

 the use of a Jersey bull with cows of native or other stock which 

 have proved themselves prolific milkers. And here we should like 

 to say a few words against the practice now so common amongst 

 us of raising few cows, and buying our supplies for the dairy from 

 herds that we can know but little of. One good cow that proves 

 herself valuable as a milk or butter cow should have her progeny 



