THE JERSEY, ALDERNEY AND GUERNSEY COW. 1 35 



point is to keep them in as high condition as is consist- 

 ent with their health and breeding, and rather to feed 

 meal of some kind, peas, corn or barley, in addition to 

 hay, than to give them bran or roots only. Cows in 

 full milk should get about three pounds of pea or bar- 

 ley meal per day, in addition to their usual allowance 

 of hay, and if the hay can be cut and steamed, and the 

 meal stirred in just when the hay is set by to cool after 

 steaming, so much the better. The addition of a little 

 bran is of advantasfe in rfvinp* the cows a better relish 

 for their food and keeping their bowels in a healthy 

 state. 



"Those who condemn the Jersey cows as small 

 yielders of milk and butter, must listen to the story 

 of *Rosa,' as told by her owner, Charles L. Sharp- 

 less, of Philadelphia. She is now five years old, is solid 

 creamy fawn, and, combined with great volume and 

 bone, she is neat in the head and neck, with fine legs. 

 Her dam was a small mouse-colored cow, and her sire's 

 dam a small fawn-colored, neither of which would give 

 over twelve quarts. 



" We found we were making a good deal of butter, 

 and as * Rosa ' looked superbly, we determined to test 

 her butter quality. We fed her per day twenty pounds 

 of hay, eight quarts of meal and four quarts of carrots. 

 The meal was a mixture of good wheat bran and corn- 

 meal, in the proportion of four bushels of the former to 

 one bushel of the latter. Her yield the first day was 

 sixteen quarts, the second day fifteen and a half quarts, 



