Oil the Jersey, misnamed Alderney, Coic. 
49 
milk, may soon be placed on the fresh spring pasture in April or 
May, she is an object of extreme care. On calving she is given 
a warm potation of cider, with a little powdered ginger. Quayle 
hints that pet cows are further indulged with a toast in their 
caudle. 
The calf is taken from the cow at once, and fed by hand. It 
may be well to advise that, on the first occasion of calving, the calf 
should be allowed to draw the cow fully ; for no milking by han<l 
will so completely empty the udder, nor cause the milk-veins to 
swell to their full development, as will the suction of the calf. 
Some of the early meadows produce rich grass in March ; but 
the general flush of grass, which comes on generally late in April, 
is the period when the Jersey farmer looks forward with anxiety. 
The cow is then tethered to the ground by means of a halter 
5 or 6 feet long : this is appended by a ring and swivel to a 
chain which encircles her horns, closed by a ring and bar ; the 
other end of the halter is fastened to a chain 6 or 8 feet Ions:, 
which is connected by a swivel and ring to a stout iron stake a 
foot long ; this is driven into the ground by means of a wooden 
mallet. The cow having this circular range of 12 feet or more, 
is compelled to eat it clean. She is usually moved thrice a day, 
and milked morning and evening, on many farms at midday 
also. Under this system, the writer has owned four cows that pro- 
duced eight-and-forty pounds Jersey, or above 51 lbs. imperial, 
weight of rich yellow butter per week in the month of May and 
part of June. 
In very hot weather, in July or August, it is advisable to shelter 
the cow from the heat and flies ; otherwise these tease cows to such 
a degree, by forcing them to run about incessantly, that they have • 
no time for repose or for chewing the cud ; they, in consequence, 
afford much less milk or cream. 
It was anciently thought that cream from the Jersey cow was 
too rich for making cheese. Mr. Le Feuvre of La Hogue, who 
has a fine breed of cows, tried the experiment two years since, 
and succeeded to admiration. It was made from the pure milk, 
cream and all, as it comes from the cow. It was found that the 
quantity of milk that would have produced a pound of butter 
afforded lb. of cheese. 
From the quantity of milk which produced a cheese of 20 lbs 
weight, the drainings of the curds and whey, on being churned, 
yielded 4 lbs. of butter. This butter was of an inferior quality 
when eaten with bread, but was superior to any other for the 
making of pastry ; it was peculiarly hard, and of excellent texture 
for such use in hot weather. The writer has tasted cheeses from 
Mr. Le Feuvre's farm quite equal in quality to the richest double- 
Glo'ster. 
VOL. V. E 
