392 CATTLE 



considerably in the type, with the fore part indined to be short and 

 carried high. In spite of the above criticisms, those familiar with the 

 Guernsey during the past twenty-five years have noted a marked 

 improvement in type and dairy conformation. There is much less 

 roughness of outline and more finish and quality than heretofore. 

 The class of Guernsey cattle seen in the shows of importance 

 to-day is markedly superior to those of even a few years ago. 



The color of the Guernsey is either yellowish, brownish, or red- 

 dish fawn, the latter prevailing, frequently with white , markings 

 or with white on the limbs or under part of the body. The most 

 recent scale of points in use on Guernsey applies the following 

 color qualifications to both bulls and cows : "Hair fine and silky, 

 fawn or red, black or brindle, with or without white markings." 

 In the last scale of points adopted by the American Guernsey 

 Cattle Club (191 8) the color markings are given as "a shade of 

 fawn with white markings." The modern tendency favors the pre- 

 dominance of fawn, and many Guernseys of to-day show compar- 

 atively little white. The color of the skin at the nose is commonly 

 of a cream or buff tint, in other words, white, but a dark slatish 

 black is not uncommon. There has been more or less controversy 

 over the color of the Guernsey nose, a light color being much 

 preferred, but the dark nose has never been condemned, though 

 not by any means popular. Mr. C. L. Hill states that " the buff 

 nose is fashionable in the show ring, but it is safe to say that 

 this fashion has not been helpful to the Guernsey breed, as in the 

 past it is well known that many of the brindles and dark cows 

 have been among the very best animals." The hair about the 

 muzzle and eyes should be of a whitish or very light fawn, some- 

 times termed "mealy color." The horns and hoofs are preferably 

 of a dark-amber hue. 



The skin secretions of the Guernsey have long been regarded 

 by breeders as important guides to the quality of the milk. 

 The 1828 points of excellence specified yellow ears and tail. In 

 1842 the scale of points emphasized that the ears should be 

 orange colored inside. In the latest island scale of points fifteen 

 credits are given to features associated with color of milk, as 

 when the skin is deep yellow in the ear, on the end of the bone 

 of the tail, and on the udder, teats, and body generally. The 



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