YALE AGRICULTURAL LECTURES. 163 



many London dairymen in the proportion of one Alderney to 

 ten other cows, to color the milk for market. 



" My own experience, after many years, has led me to the 

 conclusion that for butter-making they are superior to any 

 others, yielding more in quantity and of better quality. 



"In all other breeds, and also among grades, superior milkers 

 and butter-makers may be found, equalling in quality of but 

 ter, and giving more milk, and producing more butter, than 

 most Alderneys. But there is no other breed known here that 

 can always be relied on. I have never known an Alderney 

 cow whose milk and butter had not the characteristics of the 

 breed. They differ, as do others, in quantity, and somewhat 

 in quality ; but the peculiar color and quality are manifest in 

 all. 



"The daily yield of milk of each cow, during their best milking 

 period, varies from six to twelve quarts. This milk will make 

 about one pound of butter to six quarts of milk. One pound 

 from twelve quarts is not far from the average yield from other 

 breeds. 



'The average product of butter from my cows in 1859, was 

 a fraction over two hundred pounds each. The average pro 

 duct of the dairies of the State of New York, I think, is about 

 one hundred and twenty pounds to each cow. 



"The premiums by the New York State Society for the 

 greatest product, have been given to dairies producing about 

 one hundred and eighty pounds each cow. 



"My cows have had no extra feed. In summer they are 

 kept on grass only. In winter they have one feed daily of cut 

 corn-stalks, straw, or coarse hay, with a slight sprinkling of 

 bran, or cotton-seed meal, and two feeds of dry hay. 



"The average price for which my butter sold in 1859, was 

 thirty-five cents. The price now is forty cents. In March 

 and April, it is to be forty-three cents, by contract, in Boston. 



"In relation to any improvement in the stock, I am of the 

 opinion that none can be made by crossing with any known 



