142 BOARD OF AGRICULTURE. 



They become, therefore, incapable of grinding- down and disin- 

 tegrating- the material, so that the fourth stomacli can operate. 

 One of these causes will be found, in all cases, to account for the 

 failure of an animal having the marks described to secrete milk 

 and make beef in a normal manner. 



Now, in regard to the escutcheon as a guide in reference to the 

 production of milk. 1 am inclined to believe that the escutcheon 

 is an admirable guide, taken in connection with the other guides 

 to which I have referred, in reference to the capacity for the 

 secretion of milk. The length of time during which milk will be 

 secreted, and the amount, are generally indicated by the escutch- 

 eon. But if the escutcheon is taken as the sole guide, without 

 regard to the other marks I have described, it will be frequently 

 found illusive. 



With regard to another point, my own experience has not cor- 

 responded with that of Mr. Gold in regard to the milk-pvoducing 

 qualities of Durham cows. I know Mr. Blakeslee very well ; I 

 believe hirn to be perfectly truthful, and his statement may be 

 accurate that a pound of butter was made from 3.66 quarts of 

 milk. I can oidy say that no other such instance is on record, 

 within my knowledge. I have never met with a case where a 

 cow has given a pound of butter from less than four quarts of 

 milk. I have repeatedly known Jersey cows to produce a pound 

 of butter from four quarts ; I never knew it to be done by any 

 other breed. The very best Durham cow I ever kne.w produced a 

 pound of butter from 14 quarts of milk. I never knew one to 

 produce a pound of butter from any less quantity than that. The 

 ordinary production of butter from the milk of our native cows is 

 a pound to about 20 quarts. The milk of the Ayrshires will aver- 

 age about a pound of butter to 14 quarts. I have known a herd 

 of fifty Jersey cattle that would produce a pound of butter from 

 six quarts of milk, on the average, right straight through. 



Nor do I think the richness of that milk is entirely in the 

 color; I think it has an absolute richness. A Jersey cow certainly 

 will not be, ordinarily, the most profitable farmer's cow. It is the 

 gentleman's cow ; I mean, it is the cow adapted to men who live 

 on their incomes, and who desire to promote their own personal 

 comfort, without special reference to the cost. There is no cow 

 on the face of the earth which gives such rich, delicious milk as a 

 Jersey, for it has a taste that is unmistakable, and exceedingly 

 delicious. The best physicians select the milk of a Jersey cow 



