64 State Board of A(^Ricur/ruuE, &c. 



dairy exclusively. So with regard to selecting cows ; it 

 should be done with dii'cct reference to the particular branch 

 of dairying we are engaged in. If I were selecting for the 

 butter product alone, I should select Jerseys, because they 

 have, for a long series of years, been bred for that particu- 

 lar purpose, and that is what must be done to secure good 

 animals for any purpose. 



They are more uniformly good buttej- cows than any 

 other bi'eed I am ac(|uainted with. 



This degree of perfection has been reached at the expense 

 of some desirable points in a cow for all purposes. 



Some of the points in which the Jersey excels all other 

 breeds, taken as a whole, are these: their ci-eam rises 

 quickei-, simplifying tlie process of setting milk ; their but- 

 ter is yellower, can be churned from cream in very much 

 less time, and can be churned at higher temperature with 

 good I'esults ; their butter certainly does command a higher 

 price in market than that of most other bi-eeds. In short, 

 they are a good machine to convert good food into fine but- 

 ter, but they cannot give a large amount of butter from 

 scanty feed and noxious weeds, any more than a miller can 

 make good Hour in full measure from musty wheat and 

 cockle seed. 



There are not enough Jerseys now so that all can have a 

 dairy of them, and, if there were, I should not think it 

 advisable, as there are other purposes for which we want 

 cows, and we must have the noble Shorthorns, Ayrshires, 

 Devons and Holsteins; indeed, cows of all tlicse breeds have 

 done wonders in producing butter, when bred foi- that pur- 

 pose, while I do think too much effort has been made to 



