266 THE BREEDS OF LIV E-STOCK 
rickness of her milk. A year’s authenticated tests of 
Jerseys, received to July 31, 1915, show the following 
results : 
| 
Les. Mux | Eee oa 
1528 two-year-olds average 6,552 | 415 
769 three-year-olds average ae 7,369 | 466 
539 four-year-olds average . . . . 8,371 528 
1461 cows five years old or over average . 9,087 564 
4297 cows and heifers, all ages, average 7,784 489 
Ten two-year-olds average . . . . 12,155 771 
Ten three-year-olds average . eee: 3,323 854 
Ten four-year-olds average . . . . . 14,183 967 
Ten cows five years old or over average. 16,458 1,067 
Best two-year-old fat record . . .. 12,345 960 
Best three-year-old fat record ee 17,793 1,071 
Best four-year-old fat record ee ee ; 16,147 1,103 
Best fat record at any age . . .. 17,557 1,175 
Average percentage of fat in 4297 year’s tests, 5.34 
300. Other uses of the Jerseys. — The high butter-fat 
content of Jersey milk adapts it especially to the produc- 
tion of high-class cheese. At the World’s Columbian 
Exposition it was given first place over the Guernsey and 
the Shorthorn in a cheese-making test. The demand for 
Jersey milk for the retail trade and for butter-making 
allows but little of it to be made into cheese. 
The Jersey does not pretend to be a_beef-producer. 
The meat is of good quality but is off in color. The 
Jersey dresses out too small a percentage of marketable 
meat, compared with the beef breeds, to adapt it to the 
butcher’s block. 
