Jersey, Guernsey, Alderney, and Sarh. 
£3 
room, having a northern aspect ; it is paved with stone or brick, 
and shelves are fixed against the walls, whereon is placed the 
milk prior to skimming. The cows are milked into tin cans, 
linen strainers being first placed over the top to prevent anything 
falling into the milk. When the milk is brought into the 
dairy it is poured into coarse brown earthenware vessels, and left 
until the cream has set ; the latter is then removed and the 
sour milk which remains is given to the pigs. Cream is seldom 
churned oftener than once a-week, except in the height of 
summer : the common box churn is generally used. The mean 
time for making butter is about thirty minutes, but it depends 
on the temperature. When the butter is made it is taken out 
and put into a large bowl, and worked with a wooden spoon 
until all the remains of milk have been removed; cold water is 
worked in at the same time to purify it : when finished, a small 
quantity of fine salt is added, it is then made up for sale into 
cakes of 1 lb. weight. If it be kept for winter use, one pound 
of salt is mixed with every sixteen pounds of butter; it is then 
put into earthenware jars, and salt and water poured on the top. 
No cheese is made in the island. 
The cows and heifers exported during the last three years 
have been as follows : — 
1856. 1857. 1858. 
Cows and heifers 2153 1188 1567 
Jersey containing at this moment a population exceeding- 
60,000, it cannot be supposed that the island can produce 
sufficient for its consumption. France supplies it with oxen, 
calves, pigs, sheep, and poultry, as well as eggs, and fre- 
quently flour, wheat, barley, oats ; but when the French ports 
are closed against the exportation of grain, flour comes from 
America, oats and barley from the Baltic. Jersey is chiefly 
supplied with cattle and grain from the foreigner : it is not to the 
injury of the Jersey producer, and much to the advantage of the 
consumer, for both are imported at a lower rate than that at 
which they could be produced, and the Jersey farmer is left to 
employ his time and capital in a way more profitable to himself 
and the island at large. 
The population of Jersey may be classed under the following 
heads — natives, English, Scotch, Irish, and foreign. The 
natives may be computed at 47,000 ; English, Scotch, and 
Irish 13,000; French, &c., 2000. The management of the 
island affairs is entirely in the hands of the native inhabitants : 
although many from the mother country sojourn here, still they 
rarely take any part in what concerns the island itself; they 
