24 DAIRY FARMING 



The highest records for a year up to April 1, 1916, were : 



In quantity of milk the Jersey is surpassed by other 

 dairy breeds. In use of food for the economical production 

 of fat the Jersey and her close relative the Guernsey are un- 

 surpassed. The best-known characteristics of this breed are 

 the high percentage of fat and the yellow color of the prod- 

 uct. The yellow color adds nothing to the flavor or the 

 food value of milk or cream but makes the article more 

 attractive to the consumer. The Jersey cow is also an un- 

 usually persistent milker which contributes to her popularity 

 as a family cow. This breed is best adapted for the produc- 

 tion of cream or butter. The weakest points are a lack of 

 vitality in the calves and lack of good breeding qualities in 

 the cow. 



22. Guernsey. This breed is a native of the island of 

 the same name, which is the second in size of the Channel 

 Islands. The ancestors of this breed and of the Jersey were 

 undoubtedly the -same, and in fact a century ago the two 

 breeds were essentially alike. The conditions under which 

 the two breeds developed are almost identical, but type 

 has been emphasized far less than on Jersey Island. As a 

 result the Guernseys lack the symmetry and uniformity of 

 type characteristic of the Jersey. The Guernsey cow 

 weighs about 1000 pounds on the average, or at least 100 

 pounds more than the Jersey, and is also coarser boned. In 



