SECRETARY'S REPORT. 49 



Mr. Peters, Dr. Loring', and Mr. Stone. They are all Ijeautiful 

 animals, adapted to the purposes for whieh they raise them. 

 There is no doubt they give a large quantity of milk. As to the 

 quality, it is not for mo to say ; I can only judge from the 

 actual comparison of the product, one with the other, and of the 

 making of that product into butter, and also Of the disposition 

 of the consumers to purchase one variety rather than another. 



1 succeeded in getting some Ayrshires, and also some Jerseys. 

 I meant to go until I got them from the best herds I could find, 

 of each class. I think I succeeded. There is no doubt but that 

 the Jersey cows increase in quantity of milk, and in perfection 

 of form very much by breeding on themselves over and over, 

 after they come into this country. I have seen the Jerseys as 

 they were imported, and I have seen their offspring increasing 

 in beauty of form, till I have a heifer now in my barn that is as 

 pretty in form as any animal I ever saw. She is a Jersey, but 

 a finely formed animal. I have an Ayrshire also, of as beautiful a 

 form as can be. I will admit she is more barrel formed. Put 

 them in a pasture, side by side, and the Jersey will lie down 

 first ; and if at the barn the Jersey will fill herself and lie down 

 first ; of the food that they consume the Jersey will eat the 

 least. Feed them with the same quantity of meal, and the 

 Jersey will eat less. Carry the milk to each house, or let the 

 customers come and buy, and after a short time they will say, 

 " Can we have the Jersey milk ? " " No, we want it for butter. 

 We will sell the Jersey milk for eight cents a quart, and the 

 Ayrshire for six cents." " Give us the Jersey milk," they say. 

 When we make the cream into butter, it is made with half the 

 labor. We make a pound of butter with from five to seven 

 quarts of milk. I do not want to say anything about making 

 the Ayrshire milk into butter ; it will take too long to churn it. 

 It is just like the milk taken from the herds, taken promiscu- 

 ously. It is very sweet, and there is a great quantity. But 

 with the Jersey milk you have simply to draw a knife around 

 the cream in the pan, and with a fork roll it up. That I have 

 done within a week. 



I like the Jerseys very much for the island of Nantucket. I 

 am in hopes to establish that breed wholly upon that island. 

 I have a herd of seven myself, and there arc half a dozen more 

 around me. I carried them all there myself. One Jersey cow, 



