Jerseys and Guernseys 65 
gentle, but they are easily disturbed by ill usage, and 
under such unfavorable conditions, the males particu- 
larly, often become ill-tempered and unmanageable. 
In color, they are fawn, shaded through the various 
shades of gray to black, often more or less spotted 
with white. The tips of the horns, muzzle, tongue 
and hoofs are black. In England and in the United 
States, Jersey cattle with no white markings have 
always been favorites, and this has had a consider- 
able influence upon breeders upon the Island of 
Jersey, but there still remain a considerable propor- 
tion of animals more or less spotted with white. 
Jersey cattle yield moderate amounts of milk rich 
in butter fat, the percentage of fat running ordi- 
narily from 4.5 to 6 in cows in full flow of milk. 
The fat globules are also’ large and highly colored, 
giving the butter a very attractive appearance. 
The first Jerseys were introduced into the United 
States about 1850, though they increased slowly until 
about 1870, since which time they have increased 
rapidly, and have adapted themselves to dairy condi- 
tions over the whole country from Canada to the Gulf 
of Mexico, and from Maine to the Pacific Coast. 
They are the most widely distributed and the most 
numerous of any of the dairy breeds. 
Guernseys.—Guernsey cattle originated upon the 
Island of Guernsey, another island of the Channel 
Island group, and next in size and importance to 
Jersey. The conditions under which Guernsey cattle 
developed are almost identical with those upon the 
Island of Jersey, and the same regulations with 
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