Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1869-03-19
From Hearth and Home
Imported Neat Cattle.

LECTURE OF CHAs. L. FLINT.
The characteristics Of our native cows are
not inherent as a distinct breed or race.
but are derived from infusion OF foreign blood
received at different times and Fl IN various
sources. Dairy qualities are not confined %
any breed OF race. but are possessed by all as
belonging 10 the species; they have however,
different types, as butter. cheese. and milk
qualities. If farmer wishes to rear a dairy
stock expressly for either of these qualities.
he should take bis breeding animals of both
sexes from the stock that has been long and
purely bred for that special purpose. Such
animals would transmit their qualities with
good degree of certainty, and his efforts would
be successful For such breeding. the com
mon stock of the country cannot be relied On,
and we must resort to foreign sources where
animals have been long and purely bred for
certain purposes.
Dairv-stock may be divided into three
classes the town dairy. the butter and
cheese dairy, and the family dairy. The but
ter COW has certain qualities different from a
simple mich COW; one ofwhich Is, thereadi-
ness with which the oily globules of the but
ter separated from the water and caseine, land
rise to the surface as cream. The milk NAV
be no richer. but it separates quicker and
more completely.
The jersey is a butter stock; the Ayrshire
gives as good or better milk but it is not so
good for butter The milk of the Jersey
when SKINNED is miserably poor that Of
the Ayrshire is good, because the separation
mentioned has not been so perfect Good
milk for making butter cannot be transported
on account of the liability that the motion in
transportation viii cause the butter 10 separ-
ate. Tie milS of the Jersey COW, therefore.
is unsuitable to carry to city markets, while
that Of the Ayrshire can be conveyed urin-
jured. Then, for the butter or milk dairy
we see which animals are hest. and we must
make our selections accordingly.
Jersey cattle were first imported to this .
country about one hundred years ago from
the Channel Islands The first importations
were not good they were bad in form and
were looked upon with little favor. They have
been improved in form and quality. DO h at
home and abroad, since then, until their gen.
eral appearance is now symmetrical and
pleasing. The flow OF milk of the Jersey
COW is not SO large as some others, but usu-
ally She Yields milk more weeks in the year
Some remarkable. but | believe reliable.
statements have been recently made respect
ing the yield, both Of milk and butter, Of
individual jersey COWS. The COW of Mr..
Converse. of Newton. recently gave in one
week one hundred and twenty quarts of
milk, and made eighteen pounds Of butter
and for a period of seventeen consecutive
weeks in May, June, July. and August, she
made fifteen and one half pounds per week.
There are other cases,of nearly an equal yield,
but it is larger than the generality Of the
breed.
The Channel Islands. whence these cattle !
come, are four in number, and the cattle are '
sometimes called Jerseys. again Guernseys.
and often Attorneys. This may and may ,
not mean the same class Of animals
The Brittany cattle are the source Of the or
IGN OF the Jersey cattle, but they have been
so long and carefully bred in the isle of jersey
that they take their name from it. From !,
Jersey, they have been carried to the other
ISLANDS, and we may thus get pure JERSEYS
from Alderney or Guernsey but: there are Z
two distinct breeds Of cattle recognized on the u
islands. totally different in appearance and I.
quality. The jersey COW is the one we n
want for butter purposes, and the one genor- al
ally imported; for while but two or three l
hundred in all have been brought from Alder OF
ney and Guernsey, more than TWENTY-FIVE 50
hundred have been received from JERSEY "
The desirable points and marks of the IN
Jersey cow are nearly alike in different ami m
mails, some breeders preferrIng one tyne. 9th. OF
ers another. The head of the pure Jersey is to
fine and tapering, the cheek small 1.-THE throat 10
clean, muzzle clean and encircled with a
light stripe, the nosshs high and open; the
horns smooth, crumpled, not very thick at by