114 Maine Agricultural Experiment Station. 1919. 



tion. The net result for Eminent's transmitting qualities for 

 milk production is that he transmitted to his sons' milk produc- 

 ing qualities to cause these sons to raise the milk production of 

 their daughters 803.1 pounds of milk over their dam's produc- 

 tion. 



This phase of the subject will be discussed more fully in 

 a later section of this paper. 



The Transmitting Qualities of Jersey Sires for Butter- 

 Fat Percentage. 



The arrangement of table 5 containing this information is 

 entirely similar to that of table 4. In this table is given all 

 Registry of Merit bulls which have two or more daughters 

 tested for year butter-fat percentage from dams of known year 

 butter- fat percentage. These bulls are arranged in accordance 

 with the butter-fat percentage by which the daughter's milk was 

 in excess or defect of the butter-fat percentage of the dam's 

 milk, symbolically expressed. 



Sire's Transmitting Qualities for Butter-Fat Percentage= 

 Daughter's Butter-Fat Percentage-Dam's Butter-Fat Percent- 

 age. 



This information is given in the fifth column of the table. 

 The bulls as in the previous table are numbered in accordance 

 with the position they occupy in the table. This number is 

 given in the first column. The second and third columns are 

 given over to the names and numbers of the different bulls. In 

 the fourth column are the numbers of daughter-dam pairs on 

 which the progeny test rest. The fifth column gives the net 

 change in the butter- fat percentage as above discussed. The 

 sixth column gives the quartile in which the given daughter's 

 butter-fat percentage and the dam's butter-fat percentage occur. 

 Each daughter-dam pair is described by two letters. The quar- 

 tiles are shown in figure 25 for the daughter's butter-fat per- 

 centage and for the dam's butter-fat percentage. Table 1 gives 

 the frequency distribution and table 2 gives the limits of each 

 quartile. The quartiles are designated as A, the highest butter- 

 fat percentage group ; B, the next highest butter-fat percentage 

 group ; C, the third highest butter-fat percentage group ; and 

 D, the lowest butter- fat percentage group. As the name sig- 



