Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1880-11-12

/ ONtO fQTNtff.
THE JERSEYS AND THEIR BUTTER.
A good Jersey COW will sell to-day 70
two hundred dollars, where good native
will bring fifty. Four hundred, six hun
dred, or one Thousand dollars is frequent
ly paid for a Jersey, combining, witt
some fancy points or very famous strait
of blood, a good butter yield but leaving
out fancy color and noted pedigree, (
good registered COW to-day will bring Al
least four times the price Of good ma
tive
Why is it that COW very much undel
the average size of n good beefing AM
NAL, and with very few of the meat Ol
milk points which farmers are wont to ad-
mire, has come to outrank the native foul
or five to one, and to stand on any equal
ity with any thoroughbred in the world
1t is because the Jersey is the most profit
able producer of the best butter that the
following claims are to-day admitted by
those who have most fairly and thorough
ly investigated the merits of this breed
/. The Jersey is thoroughbred, and
possesses as fully as any the thorough,
breds capacity to respond to feed beyond
the amount required for daily repairs Of
the wastes of the body, and will make
this extra return in butter as surely as
the Shorthorn will make it in beef, or the
Ayrshire in milk
= The Jersey, being thoroughbred,
can be depended upon to transmit, in
breeding, in most cases the good qualities
of one parent, and in many cases those of
both parents, and very often the best
qualities of remote as we'll MS immediate
ancestors
3. The Jerseys produce the best but
ter. The butter globule has larger
average size in Jersey milk than in that of
any other breed, and in consequence of
this larger globnle the cream rises quick
er, and hence is exposed much shorter
time to the air, and injury from fermenta-
ton odors aud dust, and requires in deep
setting the use Of fewer tins and less ice
and labor.
The larger globule has thinner envel-
ope, and consequently churns quicker than
the cream of other breeds, and is better
adapted to all varieties of churns.
The larger size Of the globule gives d
better texture or grain to Jersey butter
than that of any other breed.
The color of Jersey butter is better the
year round, and on all kinds of food, than
that of any other breed except the Guern-
sey md though the Guernsey equals the
Jersey in this respect, it falls far behind
in that more important element-te1ture
or grain. The butter of these two breeds
has not only higher color, but more
sprightly flavor than that of any other.
4. The Jersey makes more butter Ill
proportion to her size and feed having a
smaller body, she has Just so much less
to build up in youth, and to support and
repair day by day.
8. The Jerseys ''come in at 20 TO -
months, thus making saving over most
other breeds of a year Of food, handling
and protection.
6. The Jersey, as rule. ''goes dry" a
shorter period than any other breed, two
months being over the average period,
and many produce butter and calves with
out drying Off
7. The Jersey gives more butter IN
her milk in proportion to the other ele-
ments, thus making, in particular, great
saving in the amount of water to be milk
ed from the bag, to be carried to the
milk room. and to be provided with pan
room This makes no small saving OF
time, labor and material in the course of a
year.
s. The Jersey will stand more corn
and other winter grain feeding without
getting fat she will put the oil into hel
bag rather than into the carcass. This is
point of great importance in these mod
ern days of all the year round butter max
ing.
g. The Jersey will make cream
cheese Of the higher quality in texture
flavor, solubility, and body. And they
make beef of perfectly good color, grain,
and flavor. They will make, Of course,
but medium quantity of beef, but as
the bulls. when well handled, remain gen
tie to great age, and will always be IL
demand for use upon natives rs well nj
grade and registered Jerseys, and as the
Jersey cows come into profit early, beal
calves frequently and regularly, and are
long lived, it is seldom that this breed
will find its way to the shambles.
TO- The Jersey has shown herself ns
well fitted to thrive in all climates, and
upon all kinds of food as any breed
and some she surpasses. She has hered
itary thoroughbred tendencies which enti
tie her to tho favor Of scientific breeders
the quality and amount of her butter
Weld are placing her highest IN the esti
nation Of butter makers, and the beauty
of her points and coloring" will always
make her unrivallcd III English parks ant
American lawns.
Threc-quartcrS of the highest priced
/ butter used III New York and New Eng
land to-day is made from jersey COWS
it brings from 40 to 81 cents per pound
and the demand is greater than the sup
ply. The bulk OF the butter dealers do
not handle this, and IT IL not known t.
the newspaper market reports. As ruiz
it goes once or twice "A week directly from
the dairy where it is made, to the dwell
ing house. or club, or hotel i'll which it il
eaten il has less than one quarter of al
ounce of salt to the pound, and thus non'
of the finer and more aromatic odors ar
lost. II is made from he milk of health,
Jersey cows, who eat only the sweetes
food, drink the purest water, and breath
the cleanest air are c;trded and brushe'
and carefully bedded, and are alway
treated with gentleness. Ii IL made iron
milk which is immediately removed froI
the stable, though the stable IL dali
sprinkled with gypsum, and has no ina
nure cellar under or near IT. 1t Is mad
from cream which has risen III less thai
Sc hours, i'll clean tins, and clean at
mosphere it is granulated and brlned
or washed in the churn, and worked WIT
the greatest care it is always kept cool
but never touched with ice even on tn
table The cows, the milk, the cream
the salt, the tins, the pans, ARE all KEEP
clean, and i'll an odorless atmosphere. -
country GJHficmdn.