Jersey Cattle and tlieir Management. 
233 
16 quarts of cream were taken, and IG lbs. 5 oz. of butter was 
churned. 
At Audley End a herd of Jerseys has been kept pure by Lord 
Braybrooke and his predecessors since 1811. By the use of 
English-bred bulls and the system of management, the animals 
are on a larger scale than those bred in the Island. Heifers calve 
their first calf at about two years old, and are allowed to rest for 
about four months before another service ; after the second and 
other calves, about nine weeks are allowed to elapse. It is con- 
sidered that the heifer by being rested developes her milking pro- 
perties and increases her growth and strength. Calves suck 
their dams for about ten days, and are afterwards put on new 
and then on skim milk till about three months old, when the 
milk is discontinued, and pulped roots, bean-meal, and linseed- 
cake and hay are given. They have free access to water. They 
are kept indoors in the winter and run out during the summer, 
but are brought into an open shed at night. After nine or ten 
months old they remain out according to the season, and get a 
little bean-meal, crushed oats, and mixed corn and linseed-cake, 
with hay and occasionally clover chaff. Pulped roots are given, 
with straw and hay chaff salted, crushed oats, desiccated grains, 
and malt culms. Parsnips were used, but they invariably proved 
an unsatisfactory crop, and carrots have been grown instead. 
When the root-crop is short, brewers' grains are added to the 
other food. The milk is measured ; one cow, after her fifth 
calf, gave in forty-eight weeks 900^ gallons, and the herd of 
twenty-eight in milk, during the year 1880, averaged about 
llj gallons per head per week. 
Lord Chesham's herd at Latimer, Bucks, has been in existence 
upwards of a quarter of a century. Island cows were first bought, 
and bulls of the Dauncey and Duncan blood used. When the 
fashion for the French or silver-greys set in, some of the best 
cows of that colour were purchased, but there seems to be 
a tendency in the soil and climate to grow the produce with 
more size and hair, and they become of a dark-reddish fawn 
colour. About thirty cows form the dairy, which is especially 
studied, and a large quantity of butter supplied, at a standard 
price the year through, to a West-End London tradesman. One 
feature in the management at Latimer is that no roots of any 
kind are given : they have been tried, but the different flavour 
in the butter has at once been detected, and a request made for 
their discontinuance. No long hay is given, as it is apt to be 
wasted ; it is all chopped, mixed with linseed steeped in water, 
and, after fermenting twenty-four hours, is given to the cattle 
and readily consumed. 3 or 4 lbs. of cotton-cake increases 
and enriches the milk, but care has to be exercised in getting 
