HOW ABOUT JERSEY BUTTER ? 297 



ticular, was as fine a bull as I ever saw in my life. He had 

 secured cows of good size, pure-bred Jerseys, not grades, — I will 

 not say large, but I say of good size, — which were not rough and 

 bony in appearance, but well filled up, of good forms, and which 

 gave excellent milk. He had started with that object in view ; 

 but unfortunately, before the experiment had been brought, as 

 it seemed to me, to its highest degree of success, reverses in 

 business compelled him to sell his stock. But I believe that he 

 had started in the right direction, and certainly had made a great 

 gain. But if it turns out to be true, as has been said in various 

 directions, — and I seem to feel it in the air, — that the Jersey 

 butter is not good butter, then of course this all goes for noth- 



ing. 



Now, I have been foolish enough to believe that Jersey butter 

 was most excellent butter, and have continued of that mind up 

 to within a few weeks. But if it be true, that we are to aban- 

 don Jersey stock for butter-making, — and that has been their 

 chief merit, — where are we to look for butter ? I have said 

 that New York butter is the best butter that comes into this 

 market for winter use. It is not because they have the best 

 breed of stock there, for I understand that they are largely Short- 

 horns and grade Shorthorns that are used for butter-making ; 

 it is because they have some of the very best grazing facilities 

 there. They have some of the very best farms, and a large 

 amount of white clover is used there, and it strikes me there is 

 no better food to make sweet butter than white clover. "Whether 

 that be so or not, I find no butter in the market that has the 

 color that the Jersey butter has ; I find no butter in the market 

 that has the flavor of the Jersey butter. It is fine, it is deli- 

 cate — possessing a fine and delicate flavor. It seems to be re- 

 fined, so to speak. It is not crude, like some of the butters, but 

 it is fine, delicious butter. It is said that it lacks flavor, and I 

 am obliged to acknowledge that it is not always as high-flavored 

 as butter ought to be that looks so well as Jersey butter does. 

 I have found New York butter that did not look so well that 

 really possessed a finer and better flavor. What I want in but- 

 ter is this : I want color — all the natural color you can get into 

 it. It cannot be too highly colored for me, provided it is all nat- 

 ural. I want it, then, perfectly fine, smooth, not greasy. Peo- 

 ple laugh at me for talking about greasy butter. I want it so 

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