THE DAIRY BREEDS OF CATTLE 257 
mandy and Brittany. Rev. Philip Falle wrote, in 1734, 
“The cattle on this Island are superior to the French.” 
Thomas Quayle, in 1812, asserted an advantage over any 
other breed in the quantity and quality of cream produced 
from the consumption of a given quantity of fodder. 
Garrard, in the first part of the last century, gave the milk 
yield as three to four gallons a day, and the butter yield 
as 220 to 230 pounds a cow a year. According to Inglis, 
the general average produced at that time was ten quarts 
of milk a day and seven pounds of butter a week. 
No distinct characteristics as to form and color were 
given by the earliest writers, except that Colonel Le 
Couteur mentions the fact that the Jersey farmer was 
content to possess an ugly, ill-formed animal with flat 
sides, cat-hams, narrow and high hips, a hollow back, 
yet ever possessing a lively eye, round barrel, deep chest, 
short, fine, deerlike limbs and a fine tail. Nor do any 
of the writers give the reason why the Jersey was superior 
to other breeds, until the article by Colonel Le Couteur 
appeared in the Journal of the Royal Agricultural 
Society of England, in 1845. .In this article Colonel 
Le Couteur says: ‘‘ The Jersey cow was excellent as 
she has ever been, which has been attributed to the cir- 
cumstance of a few farmers having constantly attended 
to raising stock from cows of the best milking qualities, 
which attention, prosecuted for a long number of years 
in a small country like ours, where such superior qualities 
would soon be known, led to the excellence of milk- and 
butter-yielding qualities in the race. This never could 
have been secured so generally in Normandy, from whence 
our breed probably originated, or in any other extended 
country.” We may assume, then, that the breed owes 
its peculiar qualities to an evolution of persistent breeding 
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