CHAPTER IX. 



The Color of Guernsey Milk 



One of the points of superiority of tlie Guernsey cow 

 that first attracted the American dairyman to lier was the 

 very yellow color of her milk and butter. Practically every 

 early mention of her, whether on the Island or in this coun- 

 try, calls attention to this trait of the breed. Many of these 

 references have been quoted in Chapter II. But there is no 

 reference whatever as to why or how this characteristic be- 

 came fixed. It must have been the result of generations of 

 painstaking breeding on the part of all the early breeders of 

 the Island, but nothing is left to show who first conceived 

 the idea or how concerted action with this thought in view 

 was obtained. I doubt if there is a characteristic of any other 

 breed of livestock so pronounced as this, of which so little is 

 known of its history that might be of great value in the study 

 of the subject of breeding. We must content ourselves with 

 the knowledge that the Guernsey possesses this characteristic 

 and that it is a ver\' much more valuable quality than even 

 the breeders of Guernseys appreciate. 



In the present day striving for large Advanced Register 

 records and for indi\'idual beauty as well, color of product is 

 too often lost sight of; and if any word of advice to breeders 

 of today is worthy of consideration, it is urging them to care- 

 fully conserve and pronrnte this distinctive characteristic of 

 the Guernsey cow. 



While the artificial coloring of butter is lawful in all of 

 the states of the union and almost universally practiced, the 

 artificial coloring of milk and cream for market purposes is 

 forbidden by law in nearly all, if not all, of the states. 



Whenever a breeder of Guernseys, whether purebred or 

 grade, starts a milk business in any city and sells milk in com- 

 petition with that of other breeds, if he furnishes a good clean 

 article, he has at once a demand greater than his supply and 

 at a price 3 to Sc or even more per quart above that secured 

 by his competitors for milk produced with the same care. 

 Instances without number can be given of towns where milk 

 had never sold above 5 or 6c per quart, but where Guernsey 

 milk placed on the market at 10c per quart suld more readily 

 than the other at lower prices. 



The large dairy companies of the great cities are now 

 scouring the country for Guernsey milk and more especially 

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