286 PRODUCTIVE FARMING 



the milk. The cows are famous for the large quantities of 

 butter which they produce, many of them yielding from 

 fourteen to seventeen pounds of butter in a week. "Loretta 

 D," shown in Fig. 169, produced 330 pounds of butter in 

 120 days. The Jersey is smaller than any of the other dairy 

 breeds used in this country. The general color is squirrel 

 gray and fawn color. White markings sometimes appear, 

 and considerable grayish shading is seen about the mouth and 

 eyes. The nose is usually black or dark colored. The tongue 

 and switch may be either black or white. 



Guernseys also have for their native home one of the small 

 islands in the English Channel. They were first brought to 

 America in 1818. The cattle are much like the Jerseys in 

 their milk and butter yields. The cream is much smoother 

 than that of the Jerseys, as the fat particles are not so coarse. 

 The cream and butter of the Guernsey are well supplied with 

 their own natural coloring matter. The cows are a little larger 

 than Jerseys and more rugged in appearance (Fig. 170). 

 The general colors are red-and-white or fawn-and-white. 

 The nose should be flesh-colored, never black. The popu- 

 larity of the breed is rapidly increasing, and even the grades 

 command a high price in the butter-making sections. 



The Holstein-Friesians are usually called merely Hoi- 

 steins (Hol-stines) . The longer name is derived from the 

 names of two provinces in Holland, the native home of the 

 breed, where it has been kept pure for many centuries. They 

 are much larger than the Jerseys and are black-and-white 

 in color (Fig. 171). They are the heaviest milk producers 

 of all the cattle. The milk is of fair quality but not rich in 

 fat. One of the best records for milk and butter produced 

 by a Holstein cow was made by "Colantha 4th's Johanna," 

 27,432 pounds of milk and 1164 pounds of butter in one year. 

 Among dairymen who sell milk in the markets of the large 

 cities this breed is very popular. In cheese-making dis- 

 tricts of Wisconsin and elsewhere this breed is much used. 

 The fat particles are very fine and hence the cream does 



