360 MASSACHUSETTS AGRICULTURE. 



pounds of butter during that time. We might introduce many 

 instances of an approximation to the above result, in one year's 

 trial, in the history of our own annals, and in a shorter period, 

 even a larger amount ; but the ephemeral instances which we 

 might quote, of three pounds per day for one or more days, 

 or the remarkable products for a month, or a week, unless sup- 

 ported by a longer trial, will hardly remove the impression that 

 such products are the result of extraneous causes. 



Such are a few only of the many instances we might name in 

 exhibiting the capabilities of the best milch cows. As a standard, 

 however, it may be considered too high for general adoption by 

 our farmers ; but as " two forty " is to be the speed of the horse, 

 so we desire the above statement to be considered in relation to 

 the future record of our dairy products. When our farmers 

 will become as intensely interested in obtaining such cows, as is 

 the jockey in securing his fast horse, treating them with the 

 same requisite care to reach the standard mark, then, and not 

 till then, shall we possess a breed of fast cows. Yes, when 

 public opinion will lead the great mass of assembled citizens at 

 our annual festivals to press forward to examine a cow, whose 

 daily products administer so many comforts to their daily wants, 

 and testify their admiration with even less entlnisiasm than is 

 produced by the over-taxed exertions of the horse, to gratify a 

 -mere animal appetite, we may then expect to see a true appre- 

 ciation of the useful, above the fascinating. 



Our remarks have thus far been directed to the inquiry as to 

 what constitutes the best milch cow ? We have cited authori- 

 ties showing some very remarkable instances, in which we can 

 read our directions to success. But there is another point from 

 which we can see the animal, and an opportunity to redeem the 

 character of a good milker whose milk is even below a fair aver- 

 age of butyi-aceous equivalents. It is, we believe, a prevailing 

 opinion among the most experienced dairy-men, that it is not 

 the richest milk that gives the greatest amount of cheese, or that 

 will make the fattest veal. IIow this theory can prevail and be 

 strengthened by experience, standing as it does, directly in front 

 of science, we can hardly understand, unless the loss occur in 

 the process of cheese-making. The instance wc quote in this 

 case may support tlie theory. Mens. Le Fcuvre, of La Ilouge, 

 Isle of Jersey, tried the experiment with the rich milk of hi« 



