THE JERSEY, ALDER KEY AND GUERNSEY COW. 29 



of La Hogue, who has a fine breed of cows, tried the 

 experiment two years since, and succeeded to admira- 

 tion. It was made from the pure milk, cream and all, 

 as it comes from the cow. It was found that the quan- 

 tity of milk that would have produced a pound of butter 

 afforded i \ lb. of cheese. 



" From the quantity of milk which produced a cheese 

 of 20 lbs. weight, the drainings of the curds and whey, 

 on being churned, yielded 4 lbs. of butter. This butter 

 was of an inferior quality when eaten with bread, but 

 was superior to any other for the making of pastry ; it 

 was peculiarly hard, and of excellent texture for such 

 use in hot weather. The writer has tasted cheeses from 

 Mr. Le Feuvre's farm quite equal in quality to the 

 richest double-Glo'ster. 



*' On one or two farms besides General Fouzel's, 

 butter is made from clouted cream in the Devonshire 

 mode; but as this is not peculiar to Jersey, it is not 

 noticed further than that 10 lbs. of butter are usually 

 made in five minutes by this process. The usual way 

 of procuring the cream is by placing the milk in pans 

 about 6 inches deep — the glazed shallow earthenware 

 having taken place of the unglazed deep vessels. 



" It is admitted that the richest milk and cream are 

 produced by cows whose ears have a yellow or orange 

 color within. Some of the best cows give 26 quarts of 

 milk in 24 hours, and 14 lbs. of butter from such milk 

 in one week. Such are rare. Good cows afford 20 

 quarts of milk daily, and 10 lbs. of butter weekly, in the 



