Belding banner., 1917-08-22
Story of the Guernsey Cow
Continued From Last Week.

Persistency
Persistency of production is a
marked characteristic of the Guern-
sey and one to be striven for in all
dairy cows. A COW which does not
give milk for a portion of the year or
which decreases rapidly in production
after freshening will not be as pro-
| fitable nor as desirable as one which
maintains a more even flow of milk
for a longer period.
Prolificacy
A study of the prolificacy of the
various dairy breeds has recently
been made. This has necessarily
been based upon the number of regis
trations in the herd books of the
various breed associations since their
establishment. Some of the reduc-
tions which may be made from this
study are as follows:
The Guernsey breed was the last
one of the four leading dairy breeds
to have established its herd register.
The average increase in the number
Of registrations has more than kept
pace with the average of all the dairy
breeds and it is registering practical
ly as many cattle annually at the
present time as any dairy herd has
registered the same number of years
after its herdbook was founded.
The number of registrations in any
breed is influenced by other factors
than the prolificacy Of its cattle and
this is probably, therefore, not true
indication Of the prolificacy of the
breed. However, the number of reg
istrations has, in late years, reached
point where the fact as to whether
or not one breed is more prolific than
another can be partially determined
by these statistics. From a very
careful compilation of the number of
registrations which the various
breed associations have made
throughout their history it was found
that the percentage of increase OF
the Guernsey equals that Of any dairy
breed and is above the average for all
of the dairy breeds combined.
The Guernsey AS Producer of Milk
The erroneous impression is car
ried by some dairymen that the
Guernsey produces only small
quantity of rich milk. AS to her ca
pabilities along this line we have but
to point to our advanced register
work and it's results. The average
production for the mature Guernsey
dS SIOWll Wy ONCl INV lSNOiNo 10 ONNA
10000 pounds of milk in one year.
This is far above the amount which
is necessary for an economical pro-
duction,-in fact this amount of milk
from one COW can be produced most
economically.
AS to the possibilities that may be
attained along this line we mention
the years production of Murine Cow
an 1887 of 24,008 pounds and the
wonderful production of the two-year-
old heifer Nuggets Primrose 1885
of 15,436 pounds.
Not only does the Guernsey cow
produce a large quantity of milk but
its quality for a retail trade is un-
surpassed. The dairyman who has
pure bred or garde Guernseys is pro-
ducing one-third greater food value
in each quart of milk than the dairy
man using average cows. For this
reason customers are always satisfied
with Guernsey milk and are glad to
pay a premium price, if necessary, to
secure this product once they have
become acquainted with its superior
quality.
The color of the product and per
cent of butter fat are of late being
found to be very valuable factors.
Since some of the larger milk COM
panies have recently taken the step
of paying for milk on a butter fat
basis-which is believed by all fair