82 THE JERSEY 



duction. This has left the field comparatively open to the 

 smaller owner who is more likely to be a practical milk producer. 

 There are likewise a larger number of the American type of 

 animals available for contest purposes (Fig. 29). 



Extremes of these two types are almost, if not quite, as far 

 apart in character as are the modern Jersey and the refined 

 Guernsey. Certain it is that the extremes of the two types 

 should not usually be mated, for the same reason that the Jersey 

 and the Holstein should seldom be crossed. They are too unlike. 



While the American type is thought to be possessed of 

 greater constitution than the more highly refined island type, 

 one must be careful that hasty conclusions are not drawn in 

 the matter. 



Constitution a Relative Term. — Constitution is the ability 

 of the animal to do its life work. Constitution is, in part, the 

 relation between the power of the heart of the animal to pump 

 blood throughout its system and the power of its lungs to purify 

 the blood, compared to the resistance which the blood is to meet 

 in coursing through the body. A large strong heart working 

 against a body filled with fat might be strained far more than a 

 heart of only two-thirds the actual power working in a body 

 where the arteries are not closely surrounded by fat but are 

 elastic and can expand with every throb. With this view of the 

 matter we are not surprised to see the angular little Jersey work- 

 ing nervily and profitably until 16 and even 20 years of age. 

 This matter is even better illustrated in the case of horses. The 

 large, well-rounded horse is often outclassed at continued hard 

 work by one of a thinner, nervier make-up. 



Beef Characteristics. — This breed has never made any claim 

 to true beef-making qualities, nor even yet has there been any 

 tendency to make of it a so-called dual purpose breed. Genera- 

 tions of selecting for dairy purposes have produced in the Jersey 

 an animal wonderfully well adapted to milk production. It will 

 fatten readily enough, but does not place the gain where it will 

 be most valuable, nor yet is the meat of quite so high quality as 

 that produced by a breed which has for generations been trained 

 for beef production. The fat of Jersey beef is likely to be rather 



