402 
American Agriculturist, May 5,1923 
WHEN YOU TURN ’EM 
OUT ON PASTURE— 
D ON’T stop feeding your grain ration* Fresh spring 
pasture is fine for milk production, but for best 
results it should be helped out with grain, morning 
and night. By feeding Buffalo Com Gluten Feed, in 
the mixture given below, your cows will produce 
enough extra milk to give you a good profit over the 
cost of feeding* 
400 lbs. Hominy 100 lbs* Wheat Bran 
300 lbs. Buffalo Com Gluten Feed 
This ration is a milk maker, easy to mix, safe to 
feed, palatable and inexpensive* It has not a very 
high protein content (13%) and this makes it an 
ideal ration for feeding on pasture* 
You will find that its low cost and high produc¬ 
tiveness will make your farm show bigger milk profits 
than it ever did before at this season* 
Mix the ration yourself or have your dealer mix 
it for you. 
IN 
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DEALER’S STOCK 
and * 
EVERY GOOD 
DAIRY RATION 
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sAlso manufacturers of* 
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When Writing Advertisers Be Sure to Mention American Agriculturist, 
Guernseys—Why I Keep Them 
{Continued from page 391 ) 
and cream. This, coupled with a but¬ 
ter-fat test somewhere between 4.5 and 
5,0 per cent, makes Guernsey milk the 
finest possible for table use. In addi¬ 
tion, as I have said, the Guernsey cow 
is gentle and tractable, characteristics 
which one who has handled the nerv¬ 
ous and high-strung Jersey^ for ex¬ 
ample, will readily appreciate. 
Originated as she was, the Guernsey 
cow will make a surprising amount of 
milk out of roughage—roughage on 
which, in our experience, a Holstein 
would dry up. This makes her a prac¬ 
tical and valuable animal on farms 
where there is plenty of good hay and 
but little grain fed. In our work with 
our Guernseys this winter we have 
apparently discovered that, by limit¬ 
ing the silage feed to a rather small 
allowance, and increasing the clover 
and alfalfa hay accordingly, our cows 
have done much better than when fed 
heavily on silage. This change was 
not so noticeable when we tried it out 
in the case of the Holsteins. 
Breed Limitations 
To speak of the limitations of a 
dairy breed is dangerous, I know. Yet 
I believe that the man who starts 
breeding Guernseys without a clear 
understanding that there are certain 
handicaps which go along with the very 
fine qualities I have mentioned is 
doomed to disappointment. 
To begin with, there are compara¬ 
tively few Guernseys. This means that 
practically every pure-bred calf, bull, 
or heifer is raised and used for breed¬ 
ing purposes. What is happening now 
with Holsteins—countless numbers of 
pure-bred bulls being slaughtered and 
ordinarily good heifers not registered 
—is not duplicated with Guernseys, nor 
is it apt to occur. 
Again, and this would seem to be 
borne out by figures, a Guernsey calf 
is harder to raise than a Holstein or 
an Ayrshire calf; and with us at least 
the cows are not so prolific, although 
they appear to breed longer, and there¬ 
by possibly make up in total number 
of calves. 
Just as the sloper keeps bobbing up 
in the Holstein ranks, so the Guernsey 
with shy forequarters is constantly 
appearing. Happily, however, thei’e 
are certain families of Guernseys which 
are strongly prepotent in good udders. 
Size, also, is likely to be lacking in the 
Guernsey cow, and a meaty udder 
which gives promise of a great deal 
more milk than you ever get from it 
cannot be entirely avoided. 
None of these faults is entirely seri¬ 
ous, but they are encountered frequent¬ 
ly in the breed, and the man who shuts 
his eyes to them is liable to wake up 
some day to the fact that he has not 
been breeding the kind of cattle that he 
would like to own. 
The Future of the Guernsey 
Here my farm-management training 
is bound to triumph oyer my love for 
a good cow or my enthusiasm for the 
breed. Pretty generally, things that 
pay in farming endure, and those which 
do not are discontinued. In my judg¬ 
ment, the future of the Guernsey cow 
as an economic factor in America is 
going to depend entirely on her ability 
to pay in the hands of the average 
dairyman. 
If she is to do this, the distinctive 
quality of her milk must be commer¬ 
cialized, because the Guernsey does not 
give enough more milk than the Jersey, 
nor nearly enough approach the pro¬ 
duction of the Holstein to win her an 
undisputed place on production alone, 
unless the peculiar quality of her milk 
and milk products is recognized. 
This means that those of us who are 
interested in the Guernsey cow must 
keep her milk separate from other milk 
and must sell it as Guernsey milk. I 
can speak from experience in this, be¬ 
cause I believe I was one of the pio¬ 
neers in doing it, and I know it has 
paid. Others are beginning to do the 
same thing. A number of large cities 
now have Guernsey milk routes; a big 
company in one of our own New York 
State cities is about to offer a special 
Guernsey milk service to its patrons. 
Reproduced in connection with this 
article is a page of their announcement 
to customers. 
As I see it, the future of the Guern¬ 
sey breed is the brightest of any dairy 
breed in America to-day, because the 
Guernsey cow is the one cow that gives 
a distinctive milk—milk which once 
used sets the standard for all other 
milk thereafter. At last the men be¬ 
hind her have appreciated this fact, 
and on the commercialization of it will 
rest, I confidently predict, a Guernsey 
milk distribution in every town and 
city in the United States. This means 
hundreds and thousands more Guern¬ 
seys paying in the hands of practical 
dairymen. 
Has any breed brighter prospects? 
PERSISTENT MILKERS BEST 
B. A. MACKINON 
I have talked with many farmers 
about their cows. “How much milk 
does that cow give?” I ask. “Oh! A 
mighty good mess-^about a pailful.” 
“Does she keep it up through the year?” 
is my next question. “Well, some¬ 
times,” and then he wants to change 
the subject. 
Every farmer knows how much he 
gets for his milk, and how much his 
feed bought at the feed store costs, but 
the average farmer knows nothing 
about his cost of production. It seems 
almost impossible to show him that 
daily milking records which take only 
a moment to post at each milking might 
increase his profits tremendously. 
Many farmers with 40 milking cows 
would make more money with 20. Of 
those 40 cows, 20 are eating feed which 
costs more than their milk pays for. 
Eliminate that 20, cut the feed bills in 
half and the labor in half and immedi¬ 
ately the bank balance begins to grow. 
From the money realized from the 
sale of the 20 “lemons” go out and buy, 
say, 4 really good cows that will give 
as much milk as the whole 20 and eat 
only one-fourth as much. 
But right here is where many farm¬ 
ers continue their error. When he sells 
off his “boarders” and goes out to buy 
four or five new cows he demands cows 
that are “fresh”. Buying fi’esh cows 
is all right if they have an official cow 
testing association annual record be¬ 
hind them. But we all have kno\vn 
many wonderful appearing cows which 
milked like the very mischief for the 
first 60 or 90 days and were not worth 
their keep after that time. The really 
smart buyer looks for cows that have 
been milking for eight or nine months 
and are about to be dried up. If they 
are still turning out enough milk to 
pay for their keep the presumption is 
that they will be good producei'S 
throughout the year. 
We have kept milking records at 
Westview Farm, Pawling, N. Y., ever 
since we owned the farm, and these 
