306 BOARD OF AGRICULTURE. 



that is sent to New York, and sold for $1.25 a pound ; or sent 

 from Berkshire County to Boston hotels and sold for 75 cents ? 

 Three-quarters at least of the butter that is sold in this city, 

 in New York and Philadelphia, for from 75 cents to 11.25 a 

 pound, is Jersey butter, and I do not know that there is any 

 other. That butter brings that price because it is well made. 

 The gentleman who sends it from my region and gets 75 cents 

 a pound has one of the best butter-making women I ever knew. 

 His establishment is complete in every respect. His cows are 

 regularly fed, and most important of all, they are well cared 

 for, curried and cleaned, and their stable is in such a condition 

 that those peculiar aromatic flavors which disgust gentlemen 

 when found in butter, and which generally come from stables, 

 are not intermixed with his butter. 



I say, therefore, having tried the various breeds, having read 

 about them and examined them, I do not believe that we shall 

 find any better butter- makers than Jersey cows. But, sir, my 

 main point in this matter is this : that what we want throughout 

 the State is a more general dissemination of information as to 

 how butter should be made, how cows should be fed, and partic- 

 ularly how they should be taken care of and cleaned. The 

 gentlemen who come here know how their stables are kept. The 

 most intelligent farmers generally come to this Board, and they 

 almost all, after having been here, come to believe that the cows 

 all through the country from which butter is made, are nicely and 

 cleverly taken care of. But when you go through our rural 

 districts, you will find that that is not the case ; that in the ma- 

 jority of cases, the cows are so bedded, there is so much manure 

 around them, so little attention is paid to cleaning them, when 

 they are milked, that you cannot wonder the butter is poor. 

 When you get the information of which I have spoken dissemi- 

 nated, and get a more uniform system of butter-making estab- 

 lished, you will see a marked improvement in butter-making. 



Mr. Allis, of Conway. I am acquainted with one fact 

 which goes somewhat to show that the name or stamp upon 

 butter, frequently goes a great way in the market. A gentle- 

 man from Berkshire County, by the name of White, some years 

 ago, moved into York State, near Orange County, and kept a 

 large dairy. He sent his butter to the Chicago market, to a 

 gentleman who happened to be dealing in that article there, 



