The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1839-08-27
,EHE FARNE ER.
"CREAM.POT cows"

dS VIC nave HcuTu, tIIdt IL 10 ho UNCOMMON '''o
for Col Jaques to invite his friends to take tea
with him, and while at the table to hand to each
aStumbler of cream, (which by less than minutes
stirring with teaspoon, is converted to butter
We cannot vouch for the accuracy of this state
ment; but we have no doubt but that this gen.
tIeman has some of the finest cows IN the coun-
try In Mr. Colmans Second Agricultural Re-
port there is a letter from Col. Jaques, and ex-
tract from which is annexed. Readers need not
wonder TO see him write of forming race Of
Co'cs, to suit his fancy. The fact is, COL Jagues
is n scientific breeder of domestic animals; and
has been so successful in the practice, that he
will produce almost any variety, to order, wheth-
er it be n cow whose milk shall be nlI butter, or
an OK whose flesh when butchered shall be all
rump and surlon, or pig that, instead of legs
and snout will rut up nothing but hams and
middlings.- But, let the Colonel speak for him
self, as to the 'Cream-Po Cows:
1t has been my object to effect such an i'm
provement in mich cows as should produce the
greatest quantity Of butter There is a great
difference in pecuniary profit between good
or bad cow than among any other domestic an
ma's. In some yards, there may be found those
which will not produce their three pounds per
week, and others that will make nine, and all at
the same keep. AS we sometimes hear of cows
which produced seventeen pounds of butter per
week, and even more, il occurred to me to in
qure ifa breed race could not be formed
with the same valuable properties. This l
have attempted: and carried it to the third gen.
Grafton. and am confident Of success l have
cow, whose milk has produced nine pounds of
the best butter in three days; and this on grass
feed only. This 1 call my Cream Pot Breed.
| have bred my Cream Pots with red or mahog-
any colored teots, yellow skin, silky and elastic
TO the touch. l have obtained breed by the
cross ola Durham short horned bull on selec-
ted native COW with certain extraordinary points
and properties, anxious to retain as much of the
Durham, as to ensure capacious udders and with
the valuable property of affording rich milk.
Though an admirer of the Durham short horns
have not found them producing SO Itch milk
or making so much yellow butter as | could
wish. The Durham race are round and staight
in the BARREL full in the twist, and inclining to
thick in the thigh. have wished for some i'm
provement in the form of bag But would
PROMISE that whatever l may say in respect to
breeding animals, I only desire to express my
own private notions, without n wish to dictate
TO any one, from the experience l have had,
which l have had, which am sensible is very
limited. Generally, Cows, which have exam
lned, giving the richest milk, have had capacous
bags, full behind, extending far up into the
twis, and also we'll formed; hanging moderately
deep when full in milk, and after the milk
is drawn quite The reverse, for I would n
void n feshy bag. My Cream Pot breed IRE
full ia the body, broad deep in the flank, arc not
quite so straight in the belly, lis full in the
Gwist nor as thick in the thigh, but in other re-
epects l wish them to approach the Durham as
near as may be. My cream pot breed excel par
ticuiarly in affordng great quantity of cream,
and that cream capable of being formed into but
in a short time and with little labour, leaving
q small portion of butter milk. Their cream pro-
d,tces more than eighty per cent ofpure buter and
1t IS not ,tnfrequent to form the cream into butter
I'M one minute. IL has been done in forty sec
onds.
l have heifer designated as Betty Cream
Pot, one of the third generation, which produ-
7ced her hrst calf at two and two and half years
Old. Mr Brown, my foreman, made the follow
ing experiment upon her milk, without nv
knowledge at the time. After milking, he took
two quarts of milk out of the pail, gand having
strained it into pan, allowing it to stand TWEEN
~ four hours. Having then skinned the
cream into bowl, he churned with table
spoon; in one minute. by the clock he formed
the butter. After this the following practice
was pursued for or 10 weeks IN succession,
At each of four su ccessive milkings. two quarts
of the strippings were strained in pan, making
eight quarts in the whole. All was mixed to-
gether in the same pan, and then churned.
The average time of churning did not exceed
ten minutes; in some instances butter was form
10 hVe minutes. After being properly worked