practical papers—Jersey cattle. 
3*5 
comes this magnificent breed of cattle. The reason for their being 
misnamed “ Alderney” was because the officers of the British 
army, stationed at the fort on the isle of “ Alderney,” which lies 
near to “ Jersey ” first exported some of these “ Deer ” like cows to 
their friends in England. These importations into England com¬ 
menced more than a century ago — indeed long before the inde¬ 
pendence of these United States. “Alderney ” cows had become 
famous as producers of cream and butter in England. In 1781, 
we find “ Tabitha, mistress of Brambletan Hall, severely rep¬ 
rimanding Mr. Lewis, foreman and overseer of the herds of that 
estate, forgiving away “Alderne} 7 ” “ without her privity and con¬ 
currents, because he believed in fatty cattle and forgetting that 
“ Alderney ” had given four gallons of almost cream per day ever 
since her calf was sent to market”— an early illustration of Che, un¬ 
fairness of short-horn breeders , when competing with other breeds. 
In America as in England, the Jersey has come into notice after 
the Devon and the Short-horn have attained a world wide reputa¬ 
tion. Here as there, with true John Bull antipathy, they at first 
were declared worthless, and the officers of this society (as I was 
informed) laughed out of the premium list entirely, for several 
years this not English bred. impostor, but now among butter 
makers, they are fast coming into repute, and real “ gilt edged"' 
butter is only made from the produce of Jersey cows. I have 
heard of the butter of no other cows bringing from 70 cents to 
$1.50 per lb., in the market. Mackey and Waring, of Hew Eng¬ 
land, and Sharpless, of Philadelphia, make and sell that kind from 
their Jersey herds. I have experimented some, and marked the ex¬ 
periments of others in butter making, from pure Jerseys, and 
grade Jerseys, a good deal, and I believe that from a given amount 
of food, a pure Jersey cow will make 80 per cent, more butter than 
a cow of any other breed ; that a grade Jersey cow, got by a pure 
bred Jersey bull, will make 20 per cent, more butter than other 
breeds. *1 have known grade Jersey cows got by high grade 
Jersey bulls that were failures, but of many grade Jersey heifers, 
whose sire was pure blood, I have never known a single one, 
that was not more than an extra cow. 
Gentlemen in cities who keep but one cow, and small farmers 
who keep but two, and who like good rich milk for their tea and cof- 
