280 STATE EOAKD OF AGKICULTUKE. 



resembles palm oil, and contains most of the coloring matter of butter. The 

 third is olcine, from its thin, oily consistency. The fourth consists of the essen- 

 tial oils of the food of the cow, and which are jirobably as numerous as the 

 varieties of food she consumes. The specitic gravity is about 94, water being- 

 100. These butter globules vary in the different breeds, and somewhat in dif- 

 ferent cows in the same breed, and in the same cow. A dairyman, by examin- 

 ing milk witli a microscope, can tell, by the butter globules, whether a cow is 

 adapted to his wants. If the globules are large, plump, and uniform, the cream 

 rises quickly and churns easily. If they are small and varying, it rises slowly, 

 churns hard and is better adapted to cheese-making or marketing than to butter- 

 making. 



The milk of the Jersey cow is not adapted to marketing, as the motion in 

 carrying would break the membranous covering of the globules and form butter ; 

 neither is it adapted to cheese-making. The dairy cow is the production of the 

 art of man, and is fitted for her artificial surroundings, and her purpose as a great 

 food producer. What cow is best, depends on where and what she is wanted for. 

 If a single cow or a few cows are wanted to furnish milk and butter for family 

 use, there is none better than the Jei'scy. Their milk and butter are exceedingly 

 rich and delicious and possess an aroma that no others do, and the butter stands 

 np well under the heat of summer. The Jerseys came from a group of rough, 

 rocky islands in the channel between England and France. The pastures there 

 are short, succulent, scanty, but very nutritious, and in that damp, mild climate 

 the feed extends through most of the year. The Jerseys are small in size, with 

 deer-like heads, thin neck, high shoulders, hollow back, large belly, and a clean, 

 good-sized udder. Tlie prime object in the breeding of the Jersey was the pro- 

 duction of cream and butter. Having succeeded in this purpose, they were 

 content with an ill-flavored animal, with flat sides, flat between ribs and hips, 

 cat-hammed, with high hips and hollow back. They could the better appre- 

 ciate her fawn-like head, large, soft e3'es, neatly crumpled horn, small ear, yel- 

 low within, and her capacious udder. The quantity of milk given is much less 

 than that of other dairy stock. The average production of cream from the 

 milk of an ordinary cow is 13^ per cent. ; that of the Jerseys produces from 30 

 to 35 per cent. The butter globules of the milk of the Jersey arc large and 

 nearly uniform in size, causing them to rise quickly. The globules are from 

 1-1500 to 1-3000 of an inch in diameter, and the largest of any breed. The 

 average Jersey, Avell fed, will give five times her weight in milk in a year. She 

 is emphatically a butter cow, and though so small, as said by our worthy chair- 

 man, tliat "we could put her in a cupboard," we have very remarkable yields 

 of butter recorded, and Avell authenticated. Mr. J. II. Sutliff's cow Pansy, that 

 produced 574 lbs. of bntter in a year: and Motley's cow Flora, that produced 

 511 pounds. The average weight of the Jersey is from 800 to 900 lbs., and she 

 Avill give from eight to twelve quarts of milk per day, and from seven to ten 

 quarts of milk will make a pound of butter. An exj^eriment was recently tried 

 to ascertain how many quarts of milk it would take for a pound of butter. It 

 required eleven quarts of the native, eight and one-fourth of a grade Jei'sey, 

 and six and one-third quarts of the Jersey. The objections urged against the 

 Jerseys are, the small size, moderate measure of milk, and their want of hardi- 

 ness to endtire the rigors of our climate. 



The best cow for a farmer who wishes to make cheese, or biitter and cheese^ 

 or to supply milk for sale, is the 



