236 
Jersey Cattle and their Managenient. 
system is to let his cows go out to graze all the year round, but 
to bring them in at night, except in the height of summer. In 
the spring and autumn, alter the evening milking from 4 to 5 
o'clock, they go out until dusk. When they come in they get 
barley or oat-straw, a little cake, sometimes linseed or cotton- 
cake mixed, occasionally cotton-cake alone, and a little hay. 
The calf, as a rule, is taken away from the cow as soon as it 
is born. In the case of a heifer with her first calf the calf sucks 
from a fortnight to six weeks, in order to develop the teats and 
udder. When taken from the cow the calf receives new milk 
for two to three months ; then for a short time it has half new 
and half skim-milk, and finally receives skim-milk alone until 
six months old. Pulped roots, swedes generally, with a little 
barley-meal and bran, with a handful of hay at night, form the 
food of the heifers until they go to the bull, from 12 to 15 months 
old, according to their size and growth. The heifers are turned 
out to graze daily in all weathers, and come into an open shed, 
with barley-straw at night. Mr. Cardus adopts a useful plan of 
building a large rick of barley-straw in the middle of the straw- 
yards, and in the depth of winter the animals seem to prefer lying 
about under the rick instead of going into the covered sheds. 
He has lately grown carrots and pulped them with swedes, 
giving bran, and no barley-meal, and the animals have thriven 
well upon it. Cabbage, too, is given with good effect to the 
cows. Weakly calves get a little more and varied food and new 
milk longer. The bulls are kept tied, and only in moderate 
condition. No measurement is taken of the yield of milk or 
butter. One cow, however, showing an extraordinary udder, 
was tested two months after calving, when 13 j lbs. of butter 
was obtained from one week's cream. One peculiarity at Town 
Hill has been observed in the horns of the animals : those of 
the female invariably come small, delicate, and are gracefully 
curled, but those of the males are very much stronger and 
coarser, even when the animals are closely related, indeed own 
brothers and sisters. This is attributed to the good constitution 
of the cattle and their aptitude to feed. Animals not breeding 
or milking well, or showing defective udders, are prepared for 
the butcher, and many of the cows go off fat at 20/. in 
Southampton market. 
Mr. Fisk, at Brighstone, in the Isle of Wight, has a good 
and well-managed herd. To imported cows he uses mostly 
bulls bred in England, and he finds the Jerseys quite as 
hardy as cross-breds. The calf is allowed to remain on the 
dam about a week, according to its strength ; it is weaned on 
new milk for a month ; afterwards has warmed skim-milk with 
beans or peas and hay until it is four months old. The milk is 
