No. 149.] 235 



country, as we shall show. The Oakes cow, Danvers, Mass., is 

 well known in our annals of great milkers, and a native ; in 

 1815, she produced 484^ lbs. butter. During this time one 

 quart was reserved daily for family use, and she suckled her 

 calf four weeks. She produced in one week 19^ lbs. of butter, 

 and an average of more than 16 lbs. of butter per week, for three 

 months in succession. A cow at Greenfield, Mass., in 1830, 

 from March 27th, to May 25th, made one hundred pounds of 

 butter, and reserved 160 quarts of milk. In 14 days she made 

 29 lbs. of butter. In Dorchester, Mass., there was made from a 

 cow before grass feed, in April, 2| lbs. of butter, with 2 quarts 

 of cream, only two or three minutes in chui-ning. A cow in 

 North Adams, produced lately, 425 lbs. of butter. 400 lbs. of 

 which were made in 9 months. A cow of Shelburn, Vermont, 

 has yielded 26 quarts in a day, and at two milkings in 24 hours, 

 were made 3 pounds 14 ounces of butter. This cow was bred in 

 Vermont. A cow of S. Henshaw, Springfield, 17| lbs. of butter 

 per week, and in one case, 21 lbs. of excellent butter. Another 

 of D. Morris, same place, 7 years old, produced in five months 

 between the 1st April and Sept., 206 lbs. During the time, 

 says the owner, we used milk and cream in the family freely ; 

 some weeks Ave have made 14 lbs., exclusive of milk and cream 

 used for family pm-poses. This cow had always been a good 

 milker, milked quick at regular hours, and to the last drop, 

 strippings the best. Food in winter good hay, and from 2 to 4 

 quarts of rye bran at noon, water three times a day. In summer 

 besides pasture, 4 quarts of rye bran at night. Tlie owner fur- 

 ther says : from his own experience, " he feels quite sure that 

 many cows which have been considered as quite ordinary, 

 might, by kind and regular treatment, good regular feeding, and 

 proper care in milking, (each of these last highly important,) 

 have ranked amongst the first rate." These samples, it is said, 

 are all purely native cows, and taken principally from the late 

 Mr. Colman's statistics of cattle, but more particularly of cows, 

 and there is no better authority. There will also be found in 

 the various works of the same author, the average produce of 

 dairies in Berkshire, Cheshire, and some other counties of Mass., 

 at about 425 lbs. of good cheese, and if butter is run upon, about 

 210 lbs., and 2,200 quarts of milk to each cow, the season or 



