386 Glimpses of Farming in the Channel Islands. 
making in Jersey. The old box cliurn is still in general use, 
thougli a few farmers use tlie barrel cliurn. As a rule, too, tlie 
milk is set in deep crocks or other vessels, and sour cream is 
churned once or twice a week. There are, however, a few of the 
now well-known Jersey creamers in use. The butter is churned 
into a lump, and salted after it has been taken out of the churn. 
One point of merit is that large wooden spoons are used for the 
working of the butter, and not the hands ; but that is a very old 
Jersey practice, and in former times was one favourably distin- 
guishing the butter-makers of the island. Cold water is used in 
thus working the butter, to cleanse it as far as is possible after 
it is in a lump — which is not very effectively — from butter-milk. 
Jersey people think a good deal of their butter, and some of 
it is good, though the bulk is not. The best farmhouse butter I 
tasted in the island was that made in the dairy belonging to 
Mr. Le Gallais, of St. Brelade's, which is sent regularly to a 
London dairyman. The butter served at two of the best 
hotels in St. Heliers, at one in March, and at the other in June, 
had none of the delicate flavour of good fresh butter. There is 
one dairy factory in Jersey, in Trinity parish, not far from St. 
Heliers, belonging to Messrs. Griffin & Co. The farmers who 
supply milk to the factory are paid 8d. a gallon, and get part of 
the separated milk back at half price, the rest being made into 
cheese — the only cheese that I heard of as being made in the 
island. A Laval separator, to deal with 70 gallons of milk per 
hour, a Waide's end-over-end churn, a Lundh (Norwegian) 
butter-worker, and the Delaiteuse are worked by a small steam- 
engine. The butter, made in accordance with the most ap- 
proved modern system, is excellent. The dairymaid was trained 
in one of the English or Irish dairy schools. 
It is commonly said that a country inhabited by small owners 
and cultivators of land is usually denuded of trees. This is not 
the case in Jersey. On the contrary, the island is well-wooded, 
and in many parts there is quite an extraordinary number of 
trees of fair size by the roadsides. The inside hedgerows con- 
tain a great many more pollards than the late Mr. Meclii 
would have liked to see, woodlands being so scarce in the island 
that the people are glad to preserve trees for lopping. For the 
same reason, and also for shelter for crops and live stock, the 
hedges are allowed to grow high. To the English farmer, 
accustomed to trimly-clipped whitethorn hedges, — thougli these 
are not common in many parts of England — the rough fences in 
Jersey, studded with pollards, appear unsightly ; but they add 
to the picturesqueness of an island in which utility la certainly 
not neglected. 
