THE GUERNSEY 283 



The Guernsey in beef production can have but a subordinate 

 place. A larger and perhaps fatter carcass may be made than 

 with the Jersey, but this presents the same objection as other 

 dairy breeds, — too much offal, a low percentage of high-priced 

 cuts, and, in this case, too yellow fat. In flavor and quality 

 Guernsey beef or veal will rank high. 



The cross-bred or grade Guernsey has its distinctive place on 

 the dairy farm. Crossing of breeds is not advisable, but using 



FlG. 125. Guernsey Champion 8218, by Island Champion 6263, grand- 

 champion Guernsey bull at the Louisiana Purchase Exposition, 1904. 

 Owned and exhibited by H. McKay Twombly, Madison, New Jersey. 

 Photograph by the author 



Guernsey sires on grade cows will give excellent results if intelli- 

 gently followed, yielding very rich milk eminently suited to butter 

 making or city cream or milk trade. If a sire with strong con- 

 stitution is selected for use on grade Jerseys, the constitution, 

 size, and productivity of the herd may be improved ; if used on 

 grade Holstein-Friesian cows, a herd producing richer milk, 

 though not so much, may be expected. 



The early maturing character of the Guernsey is not marked. 

 The young bulls show masculine traits more slowly than the 

 Jersey, and reach maturity somewhat later. 



