CATTLS. 



289 



their roots at considerable distance from each other; the neck — long and 



slender, tapering towards the head, with no loose skin below; the shoul- 

 ders — thin; the fore-quarters — light; the hind-quarters — large; the 

 back — straight, broad behind, the joints rather loose and open; the car- 

 cass — deep, and pelvis capacious, and wide over the hips, with round 

 fleshy buttocks; the tail — long and small; the legs — small and short, 

 with firm joints; the udder — capacious, broad and square, stretching 

 forward, and neither fleshy, low hung nor loose; the milk veins — large 

 and prominent; the teats — short, all pointing outwards, and at consider- 

 able distance from each other; the skin — thin and loose; the hair — soft 

 and woolly. The head, bones, horns, and all parts of least value, small; 

 and the general figure compact and well proportioned. 





I' iiii iniii 



JBRSEY COW. 



The Jerseys. Just off the coast of Normandy, in the British 

 Channel, are the small islands, Jersey, Guernsey, and Alderney, each 

 noted for its own breed of cattle. While these islands are in close prox- 

 imity to each other and the cattle have a general likeness to each other, 

 there is still enough difference in them to make each a distinctive 

 breed. 



These breeds are simply "milking" breeds, and they should never 

 be bred for any other purpose. The cows are prized for the marked 

 richness and deep yellow color of their milk and their deep yellow butter. 

 The Jerseys give only moderate quantities of milk, eight to sixteen 



