Jersey Cattle and their Management. 
237 
then reduced and sliced mangolds substituted, and, if the season 
is good, tlie calves are turned out to grass, with a shed to run in, 
getting a little cake or corn. At eight months old thej keep 
themselves on pasture, but, if late calves, and the weather is 
severe, they are housed at night and fed with roots and hay. 
As yearlings they are wintered in an open yard with a shed, 
getting a few roots or cake and hay. If the hay crop be short, 
straw is substituted with a little extra cake, meal, or roots. 
The meal is mixed usually with chaff. The bull is turned in 
with them when they are about fifteen months old. Mr. Fisk 
attributes much of his success to the manner in which he 
manages his cows. The cow calves in a loose box, and 
receives a bran-mash twice a day and lukewarm water, and on 
the third day is allowed, if the weather is fine, to go into a 
sheltered yard for a few hours in the middle of the day. On the 
seventh or eighth day she is put into the cow-house, and fed on 
meal and chaff or cake with hay. The meal is usually a mixture 
of barley, pea, and maize, of which about 10 lbs. is given in 
winter and 6 lbs. in summer. Every day the cows go out in 
a sheltered yard, and if the weather is fine on a dry pasture. 
In warm weather they lie out at night, but the meal or cake is 
still continued until the cow is let dry, which is generally six 
weeks before calving. During these six weeks she is allowed 
to run into a sheltered yard, with rough hay or a little barley 
or oat-straw. Mangolds are never given until late in the spring, 
and it is found that they increase the flow of milk, but do not 
increase the yield of butter. Under this system Mr. Fisk has 
never lost a cow from milk-fever. The yield of butter is con- 
sidered to depend not only upon how the cow is kept at any one 
time, but upon the general management. The greatest return from 
15 cows was 10 lbs. each weekly for several weeks ; the heifers 
made 6 lbs. The milk is allowed to remain, according to the 
weather, from 24 to 36 hours. The cream is then taken and 
churned twice a-week. Compared with that from other animals, 
the cream requires less working. Owing to the closeness of 
the texture of the butter, there is a very small quantity of whey, 
and the butter keeps firmer in hot weather and sweeter longer 
than that made from other cows under the same system. 
Having thus attempted to describe the breed and its manage- 
ment in this country, let us turn again to Jersey, whose rugged 
cliffs and pretty bays lend such a charm in fine weather to 
the scenery as the vessel glides into the beautiful harbour at 
St. Heliers. The neat tidy gardens, the fruit-trees, the prim 
clean houses, and capital new cow-stables, all betoken the 
industry and prosperity of the inhabitants ; whilst the narrow 
shady lanes, the orchards, the hedgerows, and the sweet balmy 
