SCALE OF POINTS 73 



Extending well forward 5 



Level and well up behind 4 



Teats of good even size, well apart and squarely placed 5 



Milk Veins: Long, crooked, branching and prominent, with large 



deep wells 4 



Secretions Indicating Color of Product : 



Indicated by depth of yellow, inclining toward orange of the 

 pigment secretion in the skin, on the body generally, and 

 especially discernible in the ear, at the end of bone of tail, 

 around the eye, on the udder and teats and at the base of 



horns. Hoofs and horns amber colored 20 



Color Markings : A shade of fawn with white markings 2 



Size: Mature cows about 1100 lbs. in milking condition 5 



100 



QUESTIONS 



1. Under what name were Guernsey cattle known when introduced into 



England and America? Why? 



2. What stock probably furnished the foundation for Guernsey blood? 



3. What blood element probably was introduced into Guernsey Island but 



not into Jersey Island? 



4. Trace the Rhine River from Switzerland to the North Sea. 



5. Locate the Channel Islands, Guernsey Island. How large is it com- 



pared with the county in which you live? 



6. What is the color of a well marked Guernsey? What undesirable color 



occasionally crops out? What should be done with such animals? 



7. How large is an ideal Guernsey cow? Bull? 



8. What is the disposition of a Guernsey cow? 



9. What should be looked for in the matter of calves? 



10. How much milk and what percentage of fat ought a Guernsey cow to 



yield ? 



11. Compare milk yield and fat grade with Holsteins and Jerseys. 



12. What may be said regarding the color of Guernseys' milk and butter? 



13. What seem to be the particular places into which the Guernsey cow fits? 



14. When and how were Guernseys introduced into America? 



15. What states are now most interested in them ? 



16. When and under what conditions was the advanced registry adopted 



for this breed ? 



17. What are the milk and fat requirement for admission into the advanced 



registry ? 



18. Name the cows having the five highest records. 



19. How much did each produce? 



20. What is the record in milk and fat and percentage of fat of the average 



of all the advanced registry cows? 



