CATTLE. 105 



clouted cream in tlie Devonshire mode ; but as this is not peculiar to 

 Jersey, it is not noticed further than that ten pounds of butter are 

 usually made in five minutes by this process. The usual way of pro- 

 curintT the cream is by placing the milk in pans about six inches deep, 

 the glazed shallow earthenware having taken the 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 twenty-six quarts of milk in twenty-four hours, and fourteen 

 pounds of butter from such milk in one week. Such are rare. Good cows 

 afford twenty quarts of milk daily, and ten pounds of butter weekly, in the 

 spring and summer months. Butter is made every second or third day. 

 Lactometers indicate the degrees of richness of cream which the 

 milk of any cow affords, with great nicety. This varies with ditFerent 

 food. The mode is to fill the lactometer up to zero with the first milk 

 that is drawn from the cow in the morning ; then, when the udder is 

 nearly emptied, to fill a second lactometer with the residue of the milk, 

 throwing a little out of the lactometer, to refill it to zero with the very 

 last drops which can be drawn from the cow : these will be nearly all 

 cream. The lactometer filled with the first milking may only indicate 

 four degrees of cream, while that filled with the last milking may indi- 

 cate forty degrees of cream. Then, by dividing the sum total, forty-four 

 by two, we have twenty-two degrees of cream, which a very good cow will 

 produce ; others so little as ten or fifteen. 



Jersey butter made when the cows are partially fed on parsnips, or 

 white carrots and grass in September and October, when salted and 

 potted will keep till the following spring, preserving as well as Irish 

 butter, with a much less rank flavor. 



The foregoing, from Colonel J. Le Couteur, of the Island of Jersey, 

 one of the most intelligent breeders and judges of this breed of cattle, 

 and the accompanying illustrations of the improved animals, show that 

 they are not now the angular, ill-shapen animals they once were ; but 

 that, like the Ayrshires, they are worthy the attention of our dairymen. 



The Yorkshire Cow. — Having given instances of milk-producing cows 

 from the middle-horn and crumpled-horn breeds, we place next one of 

 the short-horn class; not, indeed, the high bred Duiham short-horn, 

 but a large capacious animal, possessing several of its qualities, and 

 giving a large quantity of milk, with as much aptitude to fatten as is 

 consistent with the production of milk, and hence is selected by the 

 dairymen of large towns, and especially of London, for the supply of 

 milk for a given period, and then to be fatted on distillers' refuse, and 

 other waste matters which a town will afford, and thus o-ive a double 

 pay to the dairyman. 



The Yorkshire cow is of much larger size than either of those we 

 have been considering; and, when fat, will weigh from eight to eleven 

 hundred pounds. Her head is fine, and somewhat small ; there is a 

 serene placidity of eye, which shows a mild and gentle disposition, tend- 

 ing alike to produce fat and milk. The horns are small and white, the 

 muzzle without black spots; the breast deep and prominent, but that 

 and the shoulders thin ; the neck somewhat narrow, but full below the 

 6* 



