134 THE JERSEY, ALDERNEY AND GUERNSEY COW. 



making the best of butter from their cows during the 

 grass season, entirely fail of success in the same line 

 when they attempt to make butter in winter, that it may 

 be well to say a few words on the subject. As a gen- 

 eral rule the failure to make good butter in winter does 

 not lie at the door of the dairywoman, but at that of 

 the farmer who keeps and feeds the cows. Those that 

 understand the proper method of managing the milk and 

 cream so as to make sure of obtaining a good article 

 of butter, if such a thing can possibly be made from the 

 milk of their cows, are often grievously disappointed at 

 the results of their labors, without having the least idea- 

 of the cause. 



A good many experiments have been tried in Britian 

 to demonstrate in what way the feeding of cows during 

 winter affects the quality and value of their milk. 

 From these it was found that the quality of the milk 

 given varied according as the food consumed contained 

 more or less nitrogenous elements. 



With abundance of roots and hay, but without grain 

 of any kind, the milk given, though abundant, was defi- 

 cient in butter. With the addition of a small quantity 

 of bean-meal the milk became richer and gave nearly 

 fifty per cent more butter and of a better quality than 

 that from hay and roots alone. To make the produc- 

 tion of butter in winter any advantage to the farmer, he 

 needs to have good cows in the first place, and in the 

 second to feed them with the object in view of produc- 

 ing milk that is rich in butyraceous particles. The great 



