Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1868-12-16

Barry stock.

The following IS the beginning of the in
tere>tiug and valuable chapter on Dairy
IN a " TX iust issued by Nessrs. Zeig-
Ter. McCuriy x 90. Philadelphia, entitled
How TO MAKE TIE FARM Pay. The work
Il 10 lie sold by agents and we hope it
Will find it's way into the hands of every
farmer.
The characteristics of the domestic cow are
dependent upon a great variety of circum-
They are partly hereditary and part
IL acquired or implanted In the system by the
OF Management adopted in raising
tor specific purposes What are called dairy
qualities, are not strictly Inherent in any
particular race, breed OF family of stock, but
may &c found more OF less developed in indi-
vid4al animals, not only among all the well
established breeds, hut also among those not
recognized IS belonging to any particular
breed, a. the common or " native - stock of
the country.
# a farmer desired to collect a dairy stock
for any special purpose like that of the pro
ductIOn of butter or of cheese or the manu-
tacture of large quantities Of milk for sale
a. such, he could ind individual animals not
only among our common stock, but also
among all the well known breeds, that would
be well adapted to his object Still there
would be a decided difference in these ami
mails. With those selected from any of the
well established breeds, especially cows that
have been bred with reference TO the dairy
he would tnd a remarkable degree of uni
fOrmitv. lie would soon discover that they
transmitted their good qualities to their off
spring with certainty, and that he could rely
upon them 10 produce their kind, when bred
10 a male of their own class OF breed-while
in those selected from the common stock OF
the country, he would see no uniformity
g. - -L- - H. -, I,T.r,l-
and that they could not be relied upon TO
produce a progeny like themselves. And
here Il the great and most striking defect OF
the = native - stock, 50 called. While much
OF II possesses high qualities, there is no re-
lance upon tine quality of its progeny, as
there i among the well established breeds,
and hence the advantage of a resort to the
latter.
Dairy stock may be divided into three
classes Cows that are adapted TO the butter
dairy. or where the making of butter is the
leading object cows that are adapted to the
cheese OF milk dairy and cows more espec-
iallv adapted To the family dairy. Animals
best adapted 10 either one of these purposes
might he unfit for the others.
The Butter DqirU. For the butter dairy.
we want u cow that gives a rich quality of
mHx, OF milk IN which the oil or butter
particles readily separate from the water. and
rise IN Il thick, rich, golden coating upon the
surface. Quality here. is more important
than quantity. The milk of some cows is
more than double the value of that Of Others
in the butter dairy, simply On account Of this
property Il separating readily int its COM
ppnent par 5 IL may be no richer, %intrinsi
ctlly, aud no more nutrltive, than milk that
has a 7etrer emulsion, rs the chemists say,
that separates more slowly, with greater
diff ,ulty. and less completely. Milkmen
know very well that milk of the latter quail
Ity Will bear transportation and hauling far
bett r than what IL commonly called richer
mIiN, ami that It Is less injured by such
Interpretations.
The milk OF the Jersey cow, for example,
Is quite celebrated for its butter making quail
itIes- II sends up rapidly. under favorable
circumstances a Urge proportion of rich,
thick, yellow cream, That makes q delicious
but er. The milk of the Ayrshire, on the
other hand, does not SO quickly nor So com
completely part with it's cream. Set a pr
Of JrTsy milk alongside a pan of Ayrshir,
milk, under equally favorable conditions
and let them remain for twelve or eighteen
hours. and then skim the two, and the differ
enee Will be Immediately p~receptible- The
skinned milk of the Jersey ls blue anC
watery. poor in quality, while that of the
Ayrshire is still white and rich. The AYR
SuiIE ILAAh IL MDIt uuIJltlOut, TIODdbIF tudr
the Jersey it has pa ted with less of it,
cream it Is rich IN casein, or cheesy prop
critics, ia which the nutritive qualities of the
milk are found.
Vow, Tor the purposes of the butter dairy
it IL easy to lay which Of the two is most de
sirable, which IL worth the most. The one
viii make a larger proportion of rich butter
than the other, quart for quart, but the lat
Ter Is undoubtedly the more nutritive of the
two. to say nothing of the larger quantity
1t Is also easy t. see which is the most valu
able animal for the production of milk, to be
sold and consumed rs milk. And this illus
tratss tn difference between the products OF
the tso breeds. and also the Importance oil
studying the specific object of the dairy, or OF
breeding and feeding animals that are espec-
ally adapted TO secure that object
The Jersey cow was introduced into thie
country about thirty years ago. She came
from the Channel Islands. off the coast Of
France, but belonging to Great Britain. The
Island Of Jersey has been noted, for many
years, for the great care with which it has
bred its cows with special reference to the
production Of butter. Taken first to Eng
and from the little island of Attorney, t
which the animal was transplanted from Jer
sey just a century ago, 1t acquired as a breed
the name of Alderney-a name to which i
Is now little entitled, since that island is bu
a speck in proportion to jersey, and ii il
now nearly covered with residences, and moi
devoted to the raising of stock of any kind
v hen first imported, the Jersey COW was ILL
shaped, lean, and described as resembling
: two boards nailed together, as hin as a
lath But within the last twenty years she
has been quite transformed into a comely
shaped creature, with a fine deer-hke head
and neck, delicate limbs, soft skin, and all
the points Oft good dairy cow-with good
bind quarters, less thin and angular thar
formerly the whole form giving promise Of
the highest dairy qualities.
The Jersey is by no means remarkable fol
the quantity OF milk she gives, but she holds
out better than most other classes of dairy
COWS, so that if she does not fill the pail in
the height of the season, she makes up for i,
by yielding a good supply of milk the yea1
round, 1T being often no easy matter to dry
her on previous to parturitiOn.-Porman