1893 
TIIE RURAL NEW-YORKER. 
459 
this pertinacity, yea even up to her calving, even 
the moderate milker in this length of time catches up 
and yields more in quantity than those extreme yield- 
ers for two or three months, which fall rapidly off and 
go dry two or three months.” 
The late Lewis F. Allen, compiler of the Shorthorn 
Herd Book of America, the pioneer breeder of Amer¬ 
ica, and writer and authority on cattle, writes after 
trying Guernseys. “On the whole, the Guernseys are 
the most satisfactory for the dairy of any which in 
my 40 years’ experience I have ever bred.” 
A ve’eran breeder writes : “The Jerseys are well- 
known, the Guernseys less well-known in this coun¬ 
try. They are a larger race than the Jerseys, less 
delicate in form, having better points. They are 
excellent milkers and very rich in all their character¬ 
istics. They have unctuous heads of very rich color, 
and give extremely rich milk, the butter from which 
is deeply colored, and on an average they yield more 
miik and butter than the Jerseys. Their calves are 
larger and come quickly to maturity. The milk and 
butter of the Guernsey cows retain their color, which 
is of a very brilliant yellow, long into the winter, and 
even from grass to grass ; while those of the Jersey 
cial coloring at any time of the year, even to please our 
country’s demand for highly-colored butter. Their 
large size, fine dair>/ forms and rich golden skins cap¬ 
tivate the unbiased visitor, while the partisans of 
other breeds concede their excellence.” 
Mr. G. Titus Barham, before the English Guernsey 
Cattle Society, said : “In appearance the Guernsey is 
a fine, deep-bodied, high-looking cow of average size, 
with a gentle and contented expression, free from 
nervousness of movement and irritability. Her quality 
is seen in the marked yel owness of the skin, which 
will be found to be especially the case on exunining 
the inside of the ear, around the eye, at the base of the 
horns, and at the end of the tail, inclining to orange 
on the udder, teats and hoofs. A good cow of the 
breed seems lustrous with the gold that shines from 
all her points.” 
Mr. T. D. Mouilpied, Honorary Secretary of the 
Royal G. A. Society, in a paper read at a meeting of 
the English breeders, has the following regarding the 
merits of the Guernsey cattle : “ It is not a quality of 
beauty alone that we are pleading, but one of quality 
and beauty combined. When we come across a Short¬ 
horn or a Hereford, the first impression on our mind 
the absurd idea that Guernsey grades have not as pro¬ 
nounced character as those of .Jersrys ? There are 
degrees of excellence in all breeds, and Guernseys are 
no exception. The aim of the breeder is to perfect 
each animal he breeds through judicious selections. 
The Guernsey type is already established through long 
years of inbreeding, just as any type is created. It is 
necessary, in order to maintain the perfection of this 
type, to use judgment and discretion, but it is not 
just to dishonor so grand a breed and misguide the 
ignorant by misnaming a “ Guernsey a .Jersey.” 
“The Old Brick,” lioslyn, L. I. s. i\ tabkr wili.ets. 
BAKER ON THE SILO. 
Last week Mr. Chapman told us about Mr. Raker's 
fine herd of Jerseys. We think our readers will now 
be interested in reading what Mr. Baker has to say 
about ensilage, so we give below a synopsis of bis talk 
at the Groton farmers’ institute : 
Mr. Baker said that formerly it was 5(1 hours after 
the milk was drawn from the cow before the butter 
was ready for the table, and six months before it 
reached the city consumer. Now we can have the 
A VIEW IN W. F. TABER’S STRAWBERRY FIELD. THE RICKERS AND THEIR PICKINGS. Fra. 164. 
usually lose their color and become as pale as those of 
our native stock within a month after they cease to 
have grass or corn feed. The Guernsey therefere is 
regarded as preeminently a cow for the farmer, dairy¬ 
man or family on account of her excellent size, the 
good size of her calves and her remarkably rich milk 
and abundant yield.” Speaking of Guernsey grades 
the same authority writes: “Thev are perfect beauties, 
and if life and health be spared, I shall rear a herd of 
cows in their progressive grades of Guernsey blood to 
satisfy all my ambition in the dairy line. The 
Guernsey bull has a strong prepotency to reproduce 
himself or his ancestors, and a very fine type of the 
Guernsey is produced in the grade.” 
So much for the Guernsey grade being as pronounced 
in her individuality and characteristics as that of the 
Jersey. 
Again, from the Breeders’ Gazette : “ The Guern¬ 
seys are generally orange-yellow and broken with 
white. They attain a good size, some weighing 1,200 
pounds and over. They have good bone and muscle, 
and the calves are of good size. They have a good, 
hardy constituFon, and their skin is yellow beyond 
all others, consequently the butter produced is of the 
richest color, even in winter, when no cows produce as 
yellow butter as the Guernseys. Theirs needs no artifi- 
is, ‘ What a fine beef animal! ’ When we see a Jersey, 
our first thought is, ‘ What a pretty little beast! ’ 
But when we meet a Guernsey, the first and lasting 
impression on our mind is, ‘ What a splendid milch 
cow ! ’ You see it in the broad golden rim encircling 
her eyes, in her glossy horns and hoofs ; you see it in 
the orange color of her skin, sometimes so full of yel¬ 
low dandruff as to appear as if the animal had been 
powdered with gold-dust; you see it in the skin as soft 
as velvet, in her long head and neck, deep, wedge- 
shaped shoulders ; in the long, prominent milk-veins; 
and, finally, you scent it in that large, deep, well-filled 
silken bag so yellow, and enveloped by a skin so soft, 
so fine and so thin as to almost appear transparent; 
and, lastly, if you are still incredulous, a look inside the 
ear will be sufficient to convince you of the excellence 
of the animal before you. But add to these points—so 
essential to a dairy cow—her benevolent-looking head, 
with large, dreamy eyes and beautiful coat of red or 
lemon-fawn and white, and you are justified in adding 
the word beautiful to the quality of good.” 
In the face of all this testimony (and more I could 
bring) am I not justified in my indignant protest 
against the assertion that merges the individuality of 
the Guernsey in that of any other breed ; that Guern¬ 
seys are not of a uniform type, and above all, against 
finished product of the morning’s milk on our break¬ 
fast table, and the city consumer can have it on his 
tea table the same day. In the meantime the amount 
of production per cow has not advanced in proportion. 
In examining the statistics, we find the amount per 
cow to be only 125 pounds, and the net receipts below 
the cost of manufacture. The annual average should 
be 300 pounds per cow, and our receipts nearly double. 
Among the inventions of the past 25 years for the 
use of the farmer, perhaps none is of so much import¬ 
ance as the silo. Outside the barn and close to the 
feeding stable is usually the best place for a silo, as 
valuable storage rcom is thus saved. Corn is the best 
and most valuable crop for ensilage, and I’ride of the 
North the best variety for his locality. If the soil is 
free from weeds and stones, it may be planted in drills, 
using eight to ten quarts of seed per acre. If stony 
or weedy, the check row gives a better chance for cul¬ 
tivation with less hard work. It should be cultivated 
from the time the horse can follow the rows till the 
plant is waist high. On a portion which was left with 
one-half as much work as the rest, a loss of 20 per 
cent was seen. When the ears are nicely glized is 
the time to harvest the crop. Machines for cutting 
the corn and loading on the wagon are now made 
which will lessen the labor 50 per cent. For small 
