54 THE JERSEY, ALDERNEY AND GUERNSEY COW. 



the third, and fall to 5 or 6 quarts when three months 

 gone with calf, and to nothing two months later. 



" But few contributions have been made by members 

 as to the butter-making quality of Jersey cattle. About 

 two years ago, Mr. Charles M. Beach made a careful 

 experiment with three pure Jersey cows, three grade 

 cows, and three native cows, an experiment which was 

 carefully conducted for a week. The animals were in 

 essentially the same condition, and were kept on the 

 same food. Each lot averaged about the same time 

 from calving. It was found that to make one pound of 

 butter the following quantity of milk from each sort 

 of cow was required : 



3 Pure Jerseys 6j^ quarts. 



3 Grades %% " 



3 Natives ii " 



"According to this, a Jersey cow giving about I2§ 

 quarts of milk per day, or a grade giving i6i quarts, 

 would make as much butter as a native cow giving 22 

 quarts per day. 



" Mr. Thomas Motley makes the following statement 

 of the product of butter of the Jersey cow Flora, im- 

 ported by him May 25, 1851 (then two years old). Her 

 first calf was dropped June 18, 1851 ; the second, June 

 3, 1852 ; and the third, April 28, 1853. Her butter was 

 made by itself, and carefully weighed for nearly a whole 

 year (fifty weeks). The total was 51 1 lbs. 2 oz., or an 

 average of \o\ lbs. per week. 



" Mr. Motley states that this cow was not forced in 



