108 BOARD OF AGRICULTURE. 



Mr. Ellsworth. I have never kept a Swiss cow. I 

 have been to Mr. Aldrich's, and seen his Swiss cows fed, and 

 seen their butter ; and I have heard Mrs. Aldrich say that she 

 did not want any shorts or roots to feed her cows to make 

 butter, she only wanted Indian meal. That is the most I 

 know. 



Question. Do you consider that the Swiss cows make a 

 good quality of butter? 



Mr. Ellsworth. No, sir ; I do not. 



Mr. Sedgwick (of West Cornwall, Conn.). What would 

 be the average yield of milk per day, and the average amount 

 of butter per day, from an animal fed as you have suggested? 



Mr. Ellsworth. I don't know as I should be willing to 

 state what the average would be ; for I have never got at it. 

 My cows come in at different times. We make butter from 

 the whole herd. Some give a quart of milk, perhaps just 

 drying off, and some give a good-sized mess. I don't know 

 that I could get at that exactly to satisfy myself or the 

 gentleman. They give as much as anybody's cows, with the 

 same keep. 



Mr. Sedgwick. What is the average quantity of butter 

 per animal per year ? In other words, Can you give us your 

 idea of the standard of a perfect cow ? 



Mr. Ellsworth. A cow that will make three hundred 

 pounds of butter a year with two quarts of meal a day and 

 good hay, I should call a good cow, — a perfect cow, as far as 

 I know. 



Mr. Sedgwick. Will yours do it? 



Mr. Ellsworth. I have made two hundred and ninety 

 pounds a year per cow, from my dairy of twenty-six cows, 

 and fatted my calves. I have never kept the record but 

 once carefully. 



Mr. Sessions. Do you recommend feeding shorts with 

 meal? 



Mr. Ellsworth. If I fed four quarts of meal, I should 

 give some shorts. Four quarts would be pretty heavy feed- 

 ing, and the shorts would lighten it up. 



Question. Have you had any experience with cob-meal ? 



Mr. Ellsworth. I have had a great deal of experience 

 in that direction. I am ver} r glad you spoke of it. That 

 depends a great deal upon what kind of corn year we have 



