COMPARATIVE RESULTS OBTAINED WITH FATTENING ANIMALS. (LAWES AND GILBERT.) (a) Per 100 lbs. live weight per week. PART II. DAIRYING. I. DAIRY COWS. ON THE ORIGIN AND CHARACTERISTICS OF THE The origin of the Jersey cattle, like many of our other improved breeds of live-stock, is not known with certainty. The theory is that they descend from cattle brought from the Scandinavian countries to Normandy, France, during the tenth century or before, whence they were introduced into the Island of Jersey, off the French · coast. The breed has been kept pure on this little island for a longer period than any other English breeds, as a result of the enactment in 1789 of a law forbidding importations of foreign cattle into the island. According to Flint, Jerseys were first imported into this country about 1838, but heavy importations did not begin until after 1850. The following is a description of typical Jersey cows: Head fine and tapering; cheek small; throat clean; the muzzle fine and encircled with a slight stripe; the nostril high and open; the horns smooth, crumpled, not very thick at the base, tapering, and tipped with black; ears small and thin, deep orange color inside; eyes full and placid; neck straight and fine; chest broad and deep; barrel hooped, broad and deep, well ribbed up; back straight from the withers to the hip, and from the top of the hip to the setting on of the tail; tail fine, at right angles with the back, and hanging down to the hocks; skin thin, light color, and mellow, covered with fine soft hair; forelegs short, straight and fine below the knee, arm swelling and full above; hind quarters long and well filled; hind legs |