The daily star-mirror. (Moscow, Idaho) 1911-1939, 1912-03-19
BEST BREEDS OF
DAIRY CATTLE
(From Idaho Country Life)
THE JERSEY.

the island OF tfldC maine III TIC EIlS llSll
Channel, about fourteen miles from the
coast of France. This is one of the
group known as the Channel Islands
they belong to Great Britain, and COM
prise mainly Jersey, the largest, Guern-
sey, Attorney, and Sark. Jersey is
about eleven miles long and six wide
and contains SO, $50 acres. The north
shore of the island is precipitous, the
land gently sloping southwark. The
principal crops are potatoes, and other
vegetables, fruits and flowers, jersey
cattle and their products. The climate
is most balmy, out-of-door life being
pleasant all the year. So healthful are
the conditions that tuberculosis among
the cattle is almost unknown. The
soil is very rich and most productive.
The island has population of about
10000. There are twelve parishes, and
the farms are small, ranging from .ave
to twenty acres each. Notwithstand-
ing its small size there are about 1900
cattle kept on Jersey, according to late
reports, and the herds are well MAIN
tanned.
The origin of the Jersey is unknown.
The most probable theory is that it is
descended from stock on the neighbour
ing section of France, notably Brit
tany and Normandy. While the cattle
of those regions today do not closely
resemble the Jersey, they have some
things in common. The fawn or white
color has been attributed to certain
cattle Of Normandy, while the blacker
color has been ascribed to the Brittany
cattle, it being assumed that the Jersey
has resulted from the fusing of these
French types x x
The protection of the purity of cat
tie on Jersey dates back into early col
onial times. The value of preserving
the character of the breed was recog-
nized as early as 1868, when laws were
passed by the legislature of Jersey pro-
hibiting the importing of cattle from
France to. the island. In 1889 an act
was passed making it severe crime,
heavily punishable, to bring any cattle
to Jersey from France, excepting for
slaughter x
CHARACTERISTICS OF THE JERSEY.
The color is generally termed fawn-
like, but is quite variable in its shade,
being yellowisl1, reddish, grayish,
brownish, or silvery fawn *
Brindle is a rare color and is objected
to, but does occur. The hair about tine
muzzle and eyes is usually of light
or grayish shade
The most experienced and able breed
ers do not place primary emphasis on
color, always making it secondary tc
the more important features, color be-
ing fancy point and of no intrinsic
value. In conformation the Jersey is
can and muscular, the general outline
representing the dairy type. The head
S lean, should be fairly short, broad
between the eyes and muzzle, with
some dish of face, and with deep,
strong lower jaw. The horns vary in
;tyle, but those of the bull should be
short and strong, curving around for
ward and upward and slightly inward,
While those of the COW should be small
r and perhaps longer, with more
urve. A white or amber-colored horn
With blackish tip is the most approved
ort. The more yellow the horn tile
greater the indication. some think, of
ich milk production. The skin secre-
ions are usually quite yellow, and, as
cen in the ear, at tip of tail, and about
he udder, indicate something of the
ichness of the milk. The skin itself
With the Jersey should be thin, very
lastic, and mellow, with fine, thick
oat of hair. The chest should be deep
nd of moderate thickness. Too many
attle of this breed are thin-chested and
ok spring of front rib, a common crit
,isnl The back should be strong and
Jell supported with little if any droop,
he ribs well sprung and long, the
hole body showing large comparative
ze and digestive capacity. The hips
hould be fairly broad in the COW, but
OF in the bull, the rump long, broad
nd level, the thighs thin and muscular
nd set wide apart, the hooks and hind
set carried straight and with ample
pom to allow large udder between.
he Jersey udder is usually. very mel
wv and milks out we'll, btt is fire.
lently criticised for its small size as
ell as small teats. There ara many
eautiful udders of great capaoitv in
lis breed, but the abbreviated, elevat-
fore udder is far too common in
any herds. The milk yeins no doubt
tain as great relative size and pronfe-
ence with this breed as any, often
ing very tortuous or winding in
rm, large, long and passing into
rye wells.
The size of the Jersey may be classed
small to medium. Cows in herds
nge from $50 pounds upward $50
obablv being fair average
The Jersey as milk-fat producer is
silly famous. An important feature
connection with Jersey milk is that
e fat gobu1es are comparatively LARGE