JERSEY CATTLE. 115 



than in their own. Just as truly as the richer classes in 

 cities to-day use fresh meat three times a day, so do they 

 demand fresh butter every three days. Just as they insist 

 upon having their beef, mutton and poultry and game " just 

 right," — that is, kept in a certain temperature a certain length 

 of time after killing, — so they insist that their butter shall be 

 "just right," according to their views and taste ; and they 

 not only know what they want, but they are able and willing 

 to pay for it. 



The fresh-meat business hasn't driven out the corned and 

 smoked beef business ; they can both exist side by side. 

 The fresh-fruit business has not driven out the trade in dried 

 and canned and preserved fruits. The same is true of this 

 " fresh butter " business. It stands side by side with the 

 trade in "packed" or "put down" butter; but, for the 

 dairyman, the former is much more profitable than the lat- 

 ter. And even if we brand this fresh Jersey butter as a 

 " luxury," it is no reason that we should stand aloof from it 

 as an unstable, even if a profitable, business ; for certainly, 

 no race of people to-day are more willing than are the Ame- 

 ricans to exclaim with the young French nobleman, " Give 

 me the luxuries of life and I will dispense with its neces- 

 saries ! " It is as easy to sell the fancy brands of cigars at 

 sixteen dollars a box as it is g-ood flour at eio;ht dollars a 

 barrel ; it is as easy to sell a roast of beef at twenty cents a 

 pound, and the fillet at forty, as soup meat at seven and 

 corned beef at ten ; and the business of producing the for- 

 mer is quite as stable and much more profitable than the 

 latter. 



It may be a bad showing for the morals of the commu- 

 nity, but it is not, I have said, with the morals or manners, 

 but with the tongues and the pockets of the people we are 

 dealing to-day. 



It is to the large but unsatisfied demand for fresh fancy 

 butter that I desire to call your attention. Either the de- 

 mand for abutter of a rich, nutty flavor, high color and firm, 

 waxy texture, has led to the introduction of the Jersey cow, 

 or the peculiar product of the Jersey cow has educated the 

 popular taste, and thus created its own market, Which- 

 ever view of the case be true, at all events the fact remains 



