138 [Assembly 



feed of any kind. For two or three weeks previous to making the 

 butter exhibited, they were on low land meadow, containing natural 

 and wild grass. 



I have ten cows, and make from their milk annually, about twelve 

 hundred pounds ol butter. The manner of making the butter is the 

 ordinary one, using as little saJt (Liverpool) as possible, without any 

 other foreign ingredient, and giving probably more attention •than 

 usual to working the butter. The average price obtainec in market 

 is about eighteen cents per pOund. 



Yours respectfully, 



DANIEL T. ROGERS. 



T. B. Wakeman, Esq., 



Corresponding Secretary. 



LMITATION ENGLISH CHEESE. 



My cows are partly of the Durham breed, the rest a cross of dif- 

 ferent bloo's, which I think is the character of most of our stock 

 called native, for they are so mixed with imported blood, that there 

 is none, at least in our county. The farm on which I was raised, as 

 well as the one I now occupy, (the Adcock farm, known as the Lei- 

 cester farm,) were among the first in the importation of stock, which 

 were of the long horn, or known as the Shakespear blood of cattle. 

 The 'cows were good milkers, from them my best cows for milk and 

 beef are bred by Durham bulls; the natives may be good milkers, 

 but not equal for the dairy and butcher, which points should both be 

 looked at by the farmer. The difference in size between a large and 

 small cow is not balanced by the small cow not being able to con- 

 sume as much food as the large one, for I have kept both in separate 

 stalls, side by side, and generally one will consume as much as the 

 other. The large coav that is well bred, will come off with much 

 the best coat of flesh, proving that the small cow has a stomach 

 equally capacious as the large one. 



I stable my cows, which I deem better for the cows, and a saving 

 of fodder; feeding with the coarsest food in the fore part of the 

 winter, that they may have an increase in the quantity and quality 

 in the spring. Cows kept this way will be in excellent condition 

 for business the coming season. My pastures are principally dry. I 



