idly learning to make a distinction between the different 

 grades of milk, cream and butter. The Guernsey and her 

 grades stand without a peer in the economical production of 

 products having the highest natural color and finest flavor. 



The author's endeavor to place in permanent form the 

 results that have been accomplished in breeding Guernseys 

 will be thoroughly appreciated by the breeders. It will give 

 them a better foundation of knowledge and a clearer concep- 

 tion of the results which they may expect to accomplish. 



W. H. Caldwell, Secretary, 

 The American Guernsey Cattle Club, Peterboro, N. H. 



Digitized by Microsoft® 



