I58 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



white cow of Holland, still in some cases when bred for large 

 quantities of milk, as shown in the descendants of the old Dan- 

 ingherd, we find that Matilda IV. produced 26,153 pounds and 12 

 ounces of milk in one year. That this milk was of good quality 

 is shown by the fact that in the month of January, the tenth 

 month after calving, she made 73 pounds and y 2 ounce of but- 

 ter. Twelve cows in the same herd averaged nearly 9,000 

 pounds of milk per year each. 



The butter value of a cow is not shown by ability to make 

 an exceptionally large quantity for a day or a week, but the 

 yearly test is the only real measure of her value. In Jerseys 

 we have Jersey Belle, of Scituate with a yield of 705 pounds in 

 a year, Eurotas with 778 pounds and 1 ounce, Mary Anne, of 

 St. Lambert, 877 pounds, and Landseer's Fancy with 936 

 pounds 14^ ounces in twelve months, nearly, if not quite, her 

 own weight in butter in One year. 



The objection is often raised against the Jersey that they are 

 too small to suit farmers generally. While it is true that there 

 are many small Jerseys it is also true that there are many 

 of good size. It is by no means unusual for Jersey cows 

 to weigh over 1,000 pounds, when in working order. 

 Hon. Edward Burnett states that the average weight of the 

 entire milking herd at Deerfoot is about 1,050 pounds. In other 

 cases when breeders have given attention to size, the average 

 weight of herds is as great. 



The value of the use of good butter-bred bulls to improve 

 the product of a herd is shown by Mr. W. R. Mowry in the 

 Country Gentleman of October 13, 1887. In 1885 ms herd con- 

 sisted of native cows and averaged 125 pounds of butter a year 

 per cow; in 1880 they were all grade Jerseys 2 and 4., years old 

 and averaged 187 pounds per cow; in 1886 they were one-half 

 thoroughbred Jerseys and they averaged 276 pounds of butter 

 each per year. 



The physical characteristic of the milk of the Jersey cow 

 shows that she is especially adapted to the butter dairy. The con- 

 clusion we draw from the above is that the Jersey cow can be 



