Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-09-06
Jersey COWS.

Richard Goodman, Jr, thus sets forth
in the Country Gentleman the valuable
points of this popular breed of COWS:
Why is it that cow very much under
the average size of good breeding ami
NAL, and with very few of the milk or
meat points which farmers are wont to
admire, has come to outrank the native
four or five tc one, and to stand on an
equality with any thoroughbred in the
world? 1t is because the Jersey is the
most profitable producer of the best but
ter, that the following claims are to-day
admitted by those who have fairly and
thoroughly investigated the merits of this
breed:
J. The Jersey is a thoroughbred, and
possesses as fully as any the thorough,
bred's capacity 10 respond to feed beyond
the amount required for the 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.
2. The Jersey being thoroughbred, can
be depended upon to transmit in breed
ing, in most cases, the good qualities of
one parent, in many cases those of both
parents, and very often the best qualities
of remote as well as immediate ancestors.
3. The Jersey produces the best but
ter. The butter globules have a larger
average size in Jersey milk than in that
Of any other breed, and in consequence
of this larger glObule the cream rises
quicker, and hence is exposed a much
shorter time to the air and injury from
fermentation, odors and dust, and requires
in deep setting the use of fewer tins and
less ice snd labor. The larger globule
has thinner envelope, and consequent
ly churns quicker than the cream of other
breeds, and is better adapted to all varie-
ties OF churns. The larger size Of the
globule gives better texture or grain to
jersey butter than that of any other
breed The color Of the Jersey butter is
better the year round, and on all kinds of
food, than that of any other breed except
the Guernsey; and though the Guernsey
equals the Jersey in this respect it falls
far behind in that more important ele-
ment--texture or grain. The butter OF
these breeds has not only higher color,
but more sprightly favor than that of
any other.
f. The jersey makes more butter in
proportion to her size and feed; having a
small body, she has just so much less to
build up in youth, and to support and re-
pair day by day.
5. The Jerseys ''come i'm at 20 to %
months, thus making a saving over most
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, land
many produce butter and calves without
drying off.
Z. The Jersey gives more butter in
her milk in proportion to other elements,
thus making in particular great saving
in the amount Of water to be MIXED from
the bag, to be carried to the milk-room
and to be provided with room. This
makes no small saving of time, labor and
material in the course of 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 ca elss. This is .
point of great Importance in these modern
days of all-the-year-round butter making
9 The Jersey will make cream cheese
cheese of the highest quality in texture
flavor, solubility and body. And they
make beef of perfectly good color, grain
and favor. They will make, of course
but a medium quantity ofsbeef; but as the
bulls, when we'll handled remain gentle
to great age, and will always be in de-
mand for use upon natives as well a;
grade ard registered Jersey COWS, come
into profit early, and are long lived, it is
seldom that this breed will find its way
to the shambles.
10. The Jersey has shown herself a.
we'll fitted to thrive in all climates anc
upon all kinds of food as any breeds, anC
some she surpasses She has hereditary
thoroughbred tendencies which entitlt
her to the favor of scientific breeders; the
quality and amount of her butter yielc
are placing her highest in the estimation
of butter-makers, and the beauty of he
points and coloring will always make
her unrivalled.in English parks and Amer
lean lawns.
Three-quarters of the highest priceo
butter used in New York and England
today is made from JERSEY COWS.