BUTTER. 233 



should prefer select cows of the native breeds, al- 

 though on this topic we are able to speak from little 

 more than information, and the appearance of the 

 few specimens of imported stock around us.* 



♦ Mr. Gilbert admits that his acquaintance with the improved 

 breeds of cattle is very limited, and possibly those that have 

 fallen under his notice were not the kinds that produce the best 

 milkers. He is not alone, however, in his opinion that cow^s may 

 be selected from our native breeds preferable as milkers to a 

 large majority of those imported. From our own information 

 and observation, it would seem that the best and most abundant 

 milkers of what is called our native breeds are tinged more or 

 less with imported blood, principally the Devon, which has been 

 more diffused through the country than any other. Certainly 

 the best cows for milking which have fallen under our notice 

 have been of this class, as was demonstrated by their fine skins' 

 and their rich red colour. A correspondent of the Gene.see 

 Farmer, who lives near Philadelphia, speaks of his dairy, which 

 is somewhat select and extensive, as not averaging more than 

 too lbs. to a cow. This he ascertained from a long series of re- 

 corded results. Mr. Gilbert's cows, which were not select, av- 

 eraged 130 pounds for the season ; and other instances have 

 been given which reached from ICO to 190 lbs. A friend of ours, 

 the last season, from a small dairy of six cows, sold 1 1 cwt of 

 cheese and 600 lbs. of butter, besides having an ample supply 

 for his family. Few are aware of the difference in cows in the 

 richness of their milk, and, consequently, in the amount of but- 

 ter they will produce ; hence, while some will reach 200 pounds 

 in the season, or ten months, others will give scarcely one half 

 that quantity. Of the few cows we milked the last season, we 

 found from careful experiment that, while some would make 

 their pound or more a day for a week, there were others which 

 did not average more than eight or ten ounces. The profits of 

 making butter from the milk of a dairy will therefore mainly 

 depend on the goodness of the cows employed ; and this point, 

 while it is entirely overlooked by the great mass of dairymen, 

 may easily be settled by actual and decisive experiment. 



