JERSEY CATTLE. 119 



and eight and a half to ten in summer. Another large herd 

 in Massachusetts gives us a quart less to a pound of butter. 



The butter globule is very large in the milk of the Jersey ; 

 in consequence of this the cream will rise quicker ; which fact 

 makes batter-making cheaper, and it also makes the butter 

 better because the cream is exposed a shorter period of time 

 to dust and undesirable odors and the floating germs of de- 

 cay. 



This large globule also causes the butter to come quicker 

 in the churn ; and this ftict accounts to a considerable extent 

 for the better texture of Jersey butter. The grain is also 

 improved by the greater size of the globule permitting a bet- 

 ter " granulation " and more perfect washing. And, thirdly, 

 the larger globule permits of a more rapid and thorough 

 saltino; and working. 



That Jersey cream and butter have a yellower color is a 

 rpleasing but not an important fact, as the addition of annatto 

 to butter is no more difiicult or unreasonable than is the ad- 

 dition of salt — one pleases the sight and the other the taste, 

 neither are important, and fashion at present demands a 

 great deal of annatto and very little salt. 



But the great characteristics of Jersey butter are flavor 

 tind firmness. Its freedom from a salvy texture in the heats 

 of summer; its firm, dense, waxy quality; its crystalline 

 fracture, place it beyond all butters of all breeds. Its flavor 

 commends it to the public as much as its firmness. It has 

 a rich, bright, nutty flavor which places it as far ahead of 

 all other varieties of butter as butter in general is in advance 

 of all other fats. 



Moreover, Jerseys when crossed with the native stock, 

 show the power of imparting this flavor and firmness as well 

 as increasing: the amount of their butter. 



As to the prices of Jersey cattle : A registered cow, good 

 in herself and with a good pedigree and a butter test of 

 fifteen lbs. for a week on moderate feed, costs between $500 

 and $2,000; but a well-bred son of such a cow can very 

 frequently be bought at birth for $10 to $25 "and at four or 

 five years for $50 to $100. Such a bull, for the owner of 

 registered or grade Jerseys, is worth a great deal of money ; 

 the value of his services is incalculable, while the injury done 



