Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-02-27

From Paper read at the Easthampton, Mass,
Instituted

From Paper read Al the Easthampton, Mass,
Instituted
The best outlook for the New England
farm is in the direction of milk, vegetables,
and the small fruits in the neighborhood of
the large towns and main railroad lines, and
the production of mutton, butter and poultry
in the interior The soil and climate of the
hill farms is particularly well adapted to the
best breeds of sheep and dairy cattle. The
sweet grasses and pure springs Of the upland
pastures are without their superior in the
whole world for the production Of butter Of
the highest quality.
Americans are the most industrious people
of the globe, and they are fast becoming the
richest And in no way do they enjoy spend
ing their money more freely than IN proyid-
ing their tables with an abundance of the
best food. Probably no article Of food is at
the same time so much of luxury and ne
cessity as good butter To-day, though the
supply of butter of uniformly high quality
is large compared with a few years ago, it is,
nevertheless vastly less than the demand.
In no department of farming is there more
ample proof and certain reward than in the
production Of the best butter.
Next in importance, for the farmer, to good
grasses and grains, which we are well sup
piled with, is a good dairy COW. And what's
q good COW What is the best butter COW
That COW is the best which is the most prof
liable machine for turning food into the best
butter Are our native New England cows Of
to-day the most profitable producers of the
best butter Most certainly not. They eat
large quantity of food and produce small
quantity only of butter, and that not of the
first quality. The native cows of New Eng
land to-day produce less than 100 pounds of
butter a year, which brings 2Oc a pound
They ought to produce POO pounds, which
would bring 4Oc.
How can we best improve the quality Of
our butter and the amount each COW makes
First, keep only good cows. Second, breed
only from the best. Third, use only a good
| bull of some thoroughbred race.
From what thoroughbred race shall we Sc
lect our bull in breeding for butter? From
the Jerseys because, first, they are the most
! profitable producers of the best quality, and
second, because they are better adapted than
any other breed for crossing with our native
cows.
The following are some of the claims made
| for the Jerseys as the best butter breed
| /. They are a race bred in the one direc-
ton of "the best butter" for over century,
| by people possessing English brains and
! French industry, hear the best butter market,
| in one of the most equable of climates aud
surrounded by every condition favorable to
the fullest development Of their peculiar
power viz, putting fat in the bag. They
are fine in bone, muscle, hide and hair,
quiet in disposition, and while good eaters
are good digosters, and possess, rs n race
characteristic, the power of putting good but
ter globules in the milk as largely as the
Shorhorn has of putting good flesh on the
body or the Ayrshire abundant milk in the
bag
>. They possess rs fully as any breed the
power of transmitting their desirable qualities
to their offspring.
3. Their smaller bodies require less food
to build them up and keep them in repair.
(. Coming in to profit earlier they make
a years saving in food, care and protection.
>. They can stand more grain without
drying OF"
g. They have shown power of adapt
ing themselves to the varied food and climate
of all parts of the United States.
Z They are prolific and long-lived.
$. They are the most persistent mixers of
any breed.
9. They will make more butter on the
same food than any other breed.
TO- Their butter has higher color the
year round than any other.
IL. It has the highest flavor and the finest
grain.
u. The butter gobules of the milk OF
the Jersey have the greatest average size, anG
they are more uniform in size in conse
quence of this size and uniformity of the
globules, Jersey milk throws up its cream
more quickly and completely than any Other
milk, and as a result exposes it the shortest
time to internal decomposition or exposure
to odors from outside.
10. These large uniform globues churI
easier and quicker and SO save the grain OF
the butter.
II. Butter of this large and uniform
globule can be worked dryer without becom
ing "salvy," and so it will be frmer in the dos
days than any other.
Is. Jersey milk will make excellent
cheese their veal and beef are good in color
flavor and texture, and they make strong ant
active oxen.
IL. The milk of the Jersey, being richie
than other milk requires less time and ex
pense for milking and less room and expense
for setting.
Many annual yields for herds of a dozen t.
80 Jersey cows can be found at from $50 t.
800 pounds of butter per COW and aunua
individual yields run up TO 400, 800 and ever
700 pounds, and this on 90 pounds of hay ant
four quarts of grain. The Jersey COWS weigl
from $50 to 900 pounds, and four TO - quart
of their milk will make one pound of butter.
The Jersey bull is well adapted for union
with native cows, in breeding for butter, pos
sessing, l, the foregoing characteristics Of
his butter making race >, great prepotency
|
from native COWS all of these desirable
butter producing characteristics and 3 be
ing of race smaller than that of the NATIVE
COW, he is, according to well-established law,
of breeding, better adapted than a larger bul
for begetting race fine in form and consti
tuition, as well as strong in butter making
qualities. OF grade Jerseys, one-half anC
three fourths blood, We have many herds Civ
ing an annual yield per COW of 225 pounds o
butter and making one pound of butter from
9 to 10 quarts of milk and numerous indi
viduals giving 10 to II pounds of butter
week and on the same light feeding onll
which a Jersey full-bood requires.
The full-blood and grade Jersey, while un
equaled in quality and quantity Of butter to
day, are improving steadily, and upon tn
= principle that the best animal is often obtain
ed from the union of different breeds of tn
same race, we may expect much in the fu
ture from combining the characteristic
which the varied foods and climates of til
East and West, the North and the South O
this vast country, shall produce.
. THE LADIES' FAVORITE.
l Among the many thousands of ladies VIII