Yoij. XXXIX. No. 39, 
Whole No. 1600. 
Price Five Cents, 
82.00 Peb Year. 
[Entered aecordliiK to Act of Congress, In the year 1880, by the Rural New-Yorker, in the office of the Librarian of Congress at Washing-ton. 1 
lairj) IjiisbanOnj. 
JERSEY QUEEN OF BARNET, Vt. 
T. II. HOSKINS, M. X). 
The (Fairbanks family, of 8t. Johusbury, 
'Vermont, famous the world over as scale 
makers, are al6o farmers. The “ arms ” of 
'Vermont represent a pine tree, three sheaves 
of wheat and a cow. The pine trees vanished 
.from her hills long ago. Wheat, which was 
■once her staple crop, has ceased to be so; but 
the cow remains. Vermont is essentially a 
■dairy State, and especially a butter State. The 
abundant sweet grasses of her hills, and the 
equally abundant cool springs, as well as the 
accessibility of the best markets for good 
butter in the rich cities of southern New Eng¬ 
land, all combine to turn the industry of Ver¬ 
mont farmers iuto that channel. It ought to 
be added that the character of Vermont farm¬ 
ers’ wives, their intelligence and their indus¬ 
trious, careful habits, give the State an ad¬ 
vantage in a business where Buch qualities tell 
in the quality and marketable value of the 
product. Almost every family in Vermont 
keeps cows. Many of her village people, 
manufacturers, merchants and professional 
men, own farms and run dairies. Such 
millionaire citizens as the Fairbankses and 
President Smith of the Central Vermont 
Railroad are no exception. The former 
run some 500 acres and the latter over 
■1,000 acres, the marketable product in 
both cases being mainly butter. Most of our 
lawyers who seek for political preferment at 
the hauds of the people ruu dairy farms as a 
make-weight in popular favor, and to “head 
off" any practical farmer who may aspire, on 
that ground, to the suffrages of the people. 
•In short, butter is the “ boss" interest among 
dhe Green Mountains. 
Naturally, the peculiar merit of the Jersey 
'breed of cattle, its capacity for the production 
of choice butter, early attracted the notice of 
Vermonters, and men of means began to pur¬ 
chase and farm herds of these cattle as much 
as 20 years ago. The Fairbankses, having 
abundant wealth and business houses located 
both in England and France, began to collect 
a choice herd among the first, and the Fair¬ 
banks’ Jerseys have long been held in high 
repute, especially in the upper Connecticut 
Valley. The Caledonia County farmers 
(largely of Scotch ancestry, but Yankees of 
the Yankees iu all the best Yankee character¬ 
istics, nevertheless,) have availed themselves 
of the advantage offered iu the existence of 
this herd amongst them, and the cattle of that 
region (and to a less extent of all northeastern 
Vermont) nearly all have a strong tincture of 
Jersey blood. Many herds of pure-bred cows, 
numbering from five to thirty, exist and 
form centers in the several towns for the dis¬ 
semination of grade stock round about. As a 
consequence this part of the State is favorably 
known to all buyers of gilt-edged butter in Bos¬ 
ton and elsewhere. Much attention is paid to 
putting up butter in fancy packages, one of 
which, the “ Kenerson Butter Package," the 
invention of James II, Kenerson, of Peacham, 
Vermont, was illustrated and described iu the 
Kukal some 18 months ago. 
This Mr. Kenerson has a brother, Josiah 8. 
Kenerson, of Barnet, who, though not the 
owuer of a farm, is a great faucier of Jersey 
cattle. Ho has accumulated between 50 and 
00 of them, which he has deposited smgly, or 
by twos and threes, amoug the good farmers 
of his neighborhood. Whenever he sees a 
cow to his liking ho buys her, aud in this way 
he became possessed of the famous Jersey 
Queen, whose portrait from a photograph, 
graces the preseut issue of the Rural. She is 
of the “Fairbanks stock,” having been 
dropped on the Fairbanks farm January 3, 
1871. She was sold, while .a heifer, to Asa 
Hoyt, of Peacham. Her first calf (a heifer) 
was dropped June 30, 1876, her second and 
third (both bulls.) in 1877 and 1879. While in 
Mr. Hoyt’s possession she revealed remarkable 
qualities us a butter maker. From March 15, 
1879 to the same date in 1880, according to the 
sworn testimony of her owner, Jersey Queen 
produced 676 pounds of butter. During the 
same time 468 quarts of her unskimmed milk 
were otherwise disposed of. The tests made 
from time to time showed that from six to 
Beven quarts of her milk made a pound of 
butter. 
TbiB would place her eutire butter yield 
for the year at 748 pouuds, a product whieh 
fully entitles her to the title of “ Jersey 
Queen,” and also reveals the fact that an 
American (aud mainly Vermont) lineage of 
nearly or quite 30 years has in no wise 
deteriorated the dairy quality of these Jersey 
cattle. As a fact the Vermont Jerseys in care¬ 
ful hands have increased in size, beauty aud 
productiveness over their imported ancestry, 
and no better cows or bulls of this breed exist 
on the island of Jersey to-day thau can be 
found in rnuuy herds owned in Vermont, de¬ 
scended from some of the earliest importa¬ 
tions. These Jerseys, by their merits alone, 
fairly tested alongside of the Devons, the 
Short-horns, the Ayrsbires and the Dutch (all 
of which are well known among Vermont 
dairymen), have bo taken the lead that Jrnost 
no demand now exists here for any other 
stock for the butter dairy. This fact has been 
repeatedly, aud will be again, attested at the 
fair of our own State Agricultural Society, 
and at every local fair throughout the State. I 
make this statement without being in any way 
Interested, but as an observer who has had as 
wide opportunities for observation as any res¬ 
ident of iho State during the past 13 years; 
having attended In that time uo lees thau 100 
fairs, aud visited many more thau that num¬ 
ber of oar best dairy farms. 
LaBt April Mr. Hoyt sold Jersey Queen to 
Mr. Kenerson, who placed her with S. K. 
Hazelton, of Barnet. During the weekending 
to the yield of butter as above given. I 
procured the photograph from whieh the en¬ 
graving given herewith was made from Mr. 
Kenerson personally and Bent it to the Rural 
with this brief notice of the best butter cow in 
tbe world. I have had the best opportunities 
to know about this stock, having been for sev¬ 
eral years the editor of the Vermont Farmer 
while it was published at St. Johnsbury. 
Orleans Co., vt. 
---- 
THE DAIRY COW-NO. 8. 
HENRY STEWART. 
How to Milk a Cow. 
In milking the profit for all the labor and 
cost is secured. Cows are kept for produc¬ 
ing milk, and a very important part of this 
business depends upon the milker. Good cows 
are spoiled by poor milkers. I have turned 
over to a hired man a cow that I had milked 
steadily and satisfactorily, and the milk has 
fallen off one-half in less thau two weeks. 
The prodnetiou of fifteen cows iu my stable 
at one time decreased from an average of 336 
pounds a day for the previous week to 340 
pounds daily the next week, the reason being 
the employment of a poor, careless milker for 
one week only. He was a rough, brutal young 
man who abuied the cows. The milk never 
fully came up again that season. The feed 
and feeder were the sume. To save 50 cents 
a day by employing a boy in place of a valu¬ 
able man, $3.70 a day were lest, the milk 
being sold at six cents a quart. 
This is not at all an infrequent occurrence 
iu dairies, and the reason of it may be easily 
explained. The cow is a nervous animal, and 
nervous excitement has always a serious effect 
upon the circulation. As the milk is secreted 
from the blood, anything that interferes with 
the circulation of the blood, interferes with the 
soereiion of the milk. Besides, the udder is a 
mostdelicate organ, made up of sensitive mem¬ 
branes and exquisitely fine secretory glands, 
of whieh 300 placed side by side measure 
good milks r will be able not only to get all the 
milk the cow can make, but will be apt to help 
the cow to make more, by exercising the nat¬ 
ural aptitude of the milk organs. 
The process of milking is as follows i The 
milk secreted by the glands gradually fills the 
ducts from the smallest to the largest, the lat¬ 
ter being situated at the lower part of the 
udder and having for their outlets the teats. 
The duct of the teat, when filled, has consider¬ 
able capacity. When the teat is gently 
squeezed from the top to the bottom, the con¬ 
tents are forced out in a stream, and when the 
pressure is relieved the duct is instantly filled 
again, not only by the force of gravity, bat 
also by the pressure of the distended mem¬ 
branes of the udder and by tbe atmospheric 
pressure as well, because when the teat is 
emptied and released from the squeezing of 
the milker's hand, the elastic tube takes its 
original form, and an air vacuum is formed in 
the passage, or would be, if the milk were 
kept back; this, however, rushes in and fills 
the space. The pressure should be from top 
to bottom of the teat, and should be made 
without dragging on it. To pull down the 
teat, as in stripping, so-called, between the fin¬ 
gers, is to be avoided. The teat should be 
taken in the hand from the top aud squeezed 
with a firm, even motiou. One may force the 
milk in a contrary direction, and from tbe 
teat to the ndder by bad milking, and raauy 
cows are injured by this faulty action in care¬ 
less or ignorant milkers. When the udder is 
completely filled, the pressure of the distended 
membrane is very great. Sometimes this 
pressure overcomes the elasticity of the an¬ 
nular or ring-like membrane which closes the 
opening of the teat, and the eow leaks milk. 
If it were not for this ontlet the cow would 
suffer*; because when the distension of the 
udder is at a maximum, th; pressure then 
affects the ultimate gland cells which are 
highly nervous, and causes pain; it further 
affects the circulatory apparatus, and causes 
engorgement; the blood in these fine vessels 
cannot then unload its burden of milk, and 
this is returned into the circulation, with the 
effect to load the blood with abnormal, and 
therefore diseased matter. From tuis it will be 
readily seen that some eows should be relieved 
of their milk more thau once iu twelve hours, 
aud that once in eight hours sv on Id he belter 
and safer, and wou'd be more productive of 
milk ; and further, it will he seen how much 
mischief may result from leaving in ihe uddi r 
a portion of the mi'k not drawn c IT. or of 
drawing it in an improper manner. Tbe ud¬ 
der should be completely emptied of milk at 
each milking. The cow should not be dis¬ 
turbed during milking, and no person but 
the milker should be present. 
The best lime for milking is either immedi¬ 
ately before or after feeding. To milk while 
feeding is troublesome and annoying. No sing¬ 
ing or droning should be permitted, but to 
speak to the cow in a gentle, petting manner 
will not be objectionable. Constant watch 
should be kept against any movement of the 
cow’s leg or foot which might upset the pail, 
and if such should happen accidentally, tbe cow 
should not be punished for it. Milking should 
be made a business ; there should be no fuss, 
no noise; it should be done quietly UDd quickly. 
If a cow is vicious, she should be punished. 
A cut with a raw-hide, kept purposely, will be 
the most effective, and if butone blow isgiveu, 
the cow will be disciplined and not enraged, 
as by repeated brutal beatings for revenge. I 
don’t think there was ever a eow that was not 
Improved by reasonable discipline In this way, 
Puuishment for cause only, and that prompt, 
sharp, decisive aud summary, is always needed 
some lime or other, especially with some young 
cows, but a cow should never be beaten and 
never kicked, or struck about the head or 
face. 
Sometimes it is necessary to draw the milk 
artificially; this is done by means of a silver 
JERSEY QUEEN OF 
April 15, (her 13th mouth as a farrow cow) she 
gave 60 quarts of milk and made 13 pounds of 
butter. In her 15th mouth, ending Juno 15, 
she made 13 pounds, being then at pasture. 
She is now due to calve iu February, 1881. 
Jersey Queen has never been fed over five 
pounds of grain daily, a mixture of meal and 
bruu, and while at pastute she has had noth¬ 
ing but the grass. 
I am and have long been personally ac¬ 
quainted with Mr. Kenerson and other parties 
above named, aud am eutirely satisfied of the 
cotrectness of the statements made in relation 
BARNET.—Fig. 308. 
only one inch. These are made up of a num¬ 
ber of round cells gathered together, aud 
each cell is the end of a minute blood ves¬ 
sel, and the beginning of as minute a milk 
duct. Now, iu drawing the milk, if it is not 
done gently, the fine structure of the udder 
is very easily irritated: if it i6 uot done 
quickly aud completely, the condition of these 
extremely delicate glands aud duets is affected 
more or less, and as they arc very numerous 
a very small disturbance in each will have a 
very large aggregate result. So that a bad 
milker will soon dry up a good cow, and a 
