LIKE COW LIKE CALF. 305 



You never find in Germany or France any such thing as poor 

 bread. The reason is, that the thing is managed systematically. 

 They understand of what materials it should be made, how it 

 should be made, and when it should be made ; and they know 

 if it is not good, it is quite a loss to their pockets. The diffi- 

 culty with our butter is, that it is made upon various systems, 

 and until we get some method of making it as we do cheese, I 

 do not believe that we shall have uniformly good butter ; but, 

 at the same time, by the distribution of such information as is 

 contained in the essay, we shall have a great deal better butter. 



We have in our region two prominent kinds of butter. We 

 have good butter, and then we have what is called " Irish but- 

 ter." It is called " Irish butter," because it is made, to a large 

 extent, by those people, — very clever men, some of them are,— 

 who are coming in and usurping the New England farms. They 

 do not make the good butter that our American women used to 

 make. That is brought to market and becomes " store butter," 

 because the store-keepers mix up the various kinds of butter 

 they receive in one tub, and so it is sold. That is miserable 

 butter. While we are getting fifty or sixty cents for good but- 

 ter, this ordinary butter cannot be sold for over fifteen or twenty 

 cents. 



Now, as to Jersey butter. It seems to me we ought not to 

 be frightened by the idea conveyed by Mr. Hyde. I apprehend 

 that it is well settled that for butter-making, there is no class 

 of animals equal to Jersey cows. There is no class of animals 

 that produce like from like as regularly as do the Jerseys, con- 

 sistent butter-makers. I admit that there is no better class of 

 animals in the world than the old native stock of New England. 

 I have had in my dairy as good native animals in every respect, 

 as any thoroughbred ; but the difficulty is, that when you get a 

 cow of that kind, she may have a dozen calves, and there will 

 not be one that will be like the dam. Now, if you have a Jer- 

 sey cow that is a good butter-maker, and you have a bull to 

 match her, you are certain that her progeny will be like her. 

 Why is it, if the Jerseys are not the best butter-makers, that 

 their butter is commanding the highest price in our market ? 

 There may be bad butter from Jersey cows sent to this market ; 

 — bad, not because it is Jersey butter, but because it is badly made 

 or badly transported. But is there any butter but Jersey butter 



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