CATTLE. 
105 
clouted cream iu the Devonshire mode ; but as this is not peculiar to 
Jersey, it is not noticed further than that ten pounds of butter are 
usually made in five minutes by this process. The usual way of pro- 
curing the cream is by placing the milk in pans about six inches deep, 
the glazed shallow earthenware having taken the place of the unglazed 
deep vessels. 
It is admitted that the richest milk and cream are produced by cows 
whose ears have a yellow or orange color within. Some of the best 
cows give twenty-six quarts of milk in twenty-four hours, and fourteen 
pounds of butter from such milk in one week. Such are rare. Good cows 
afford twenty quarts of milk daily, and ten pounds of butter weekly, in the 
spring and summer months. Butter is made every second or third day. 
Lactometers indicate the degrees of richness of cream which the 
milk of any cow affords, with great nicety. This varies with different 
food. The mode is to fill the lactometer up to zero with the first milk 
that is drawn from the cow iu the morning; then, when the udder is 
nearly emptied, to fill a second lactometer with the residue of the milk, 
throwing a little out of the lactometer, to refill it to zero with the very 
last drops which can be drawn from the cow : these will be nearly all 
cream. The lactometer filled with the first milking may only indicate 
four degrees of cream, while that filled with the last milking may indi- 
cate forty degrees of cream. Then, by dividing the sum total, forty-four 
by two, we have twenty-two degrees of cream, which a very good cow will 
produce ; others so little as ten or fifteen. 
Jersey butter made when the cows are partially fed on parsnips, or 
white carrots and grass in September and October, when salted and 
potted will keep till the following spring, preserving as well as Irish 
butter, with a much less rank flavor. 
The foregoing, from Colonel J. Le Couteur, of the Island of Jersey, 
one of the most intelligent breeders and judges of this breed of cattle, 
and the accompanying illustrations of the improved anjmals, show that 
they are not now the angular, ill-shapen animals they once were ; but 
that, like the Ayrshires, they are worthy the attention of our dairymen. 
The Yorkshire Cow. — Having given instances of milk-producing cows 
from the middle-horn and crumpled-horn breeds, we place next one of 
the short-horn class; not, indeed, the high bred Durham short-horn, 
but a large capacious animal, possessing several of its qualities, and 
giving a large quantity of milk, with as much aptitude to fatten as is 
consistent with the production of milk, and hence is selected by the 
dairymen of large towns, and especially of London, for the supply of 
milk for a given period, and then to be fatted on distillers’ refuse, and 
other waste matters which a town will afford, and thus give a double 
pay to the dairyman. 
The Yorkshire cow is of much larger size than either of those we 
have been considering ; and, when fat, will weigh from eight to eleven 
hundred pounds. Her head is fine, and somewhat small ; there is a 
serene placidity of eye, which shows a mild and gentle disposition, tend- 
ing alike to produce fat and milk. The horns are small and white, the 
muzzle without black spots ; the breast deep and prominent, but that 
and the shoulders thin ; the neck somewhat narrow, but full below the 
