18 



enlarge. It was not until 1850 that the first Jersey cow was 

 imported into the United States, and long after that into Can- 

 ada It was first thought to be a doubtful experiment to 

 bring the celebrated butter cow from her warm island home, 

 but it has become a well known fact that since transplanting 

 her in the New England states and Canada she has developed 

 a butter record unknown on the island of Jersey, producing as 

 high as 36 pounds of butter in one week, and over 900 pounds 

 of butter in a year. But she achieved her last and greatest 

 victory over the other breeds at the World's Fair in Chicago, 

 1893, with various tests extending over 90 days with all 

 other breeds, for both butter and cheese, with the following 

 results. Taking each separate test, and tai;:.ng all of them in 

 the aggregate, the results conclusively show that the Jersey — 



1st. Gave more milk. 



2nd. Made more cheese. ' 



3rd. Made more butter. 



4th. Gave more solids other than butter fat. 



5th. Required less milk to make a pound of cheese. 



6th. Required less milk to make a pound of butter. 



7th. Produced a pound butter at least cost. 



8th. Made cheese of a higher quality. 



9th. Made butter of a higher quality. 



10th. Demonstrated their ability to properly assimilate a 



greater quantity of food and return a net increased profit. 



The tests proved these facts, and in proving them gave the 

 stamp of publicity and authenticity to the Jersey cow as the 

 greatest butter cow in all essentials that the world has ever 

 produced. 



I have given you my views hurriedly and with but little 

 time for preparation, and have no desire or inclination to urge 

 them upon others. I know there are hundreds, yes, thousands 



