The midland journal. (Rising Sun, Md.) 1885-1947, 1889-01-11
The Jersey as a Family Cow.

Those who have tried the Jersey as
family COW will readily subscribe to the
following testimony to her merits fur
nished the Country Gentleman by G
W. Farlee Of Trenton, N. j.
at is really matter of common re
mark by visitors to large towns and
small cities. that the Jersey is coming
into very general vogue as family
COW. In large meadow lying between
my farm and the city of Trenton, used
for pasturage for the cows of private
residents Of the city, you will, during
the summer, see what appears to be
quite large herd of Jerseys. Many
are registered, others pure bred and
high grades; and in other suburbs of
the city l have remarked the same
family characteristics in the COWS
tethered or herded by boys for town
owners. 1t is found, by experience,
that they are actually the most econom.
ical cows to keep for general family use
even where no butter is made.
1.-THE milk is so rich that it will go
further, by fifty to one hundred per
cent, than ordinary milk. do not
give much attention to culinary opera.
tions, but | happen to know that in
my own family we use pure Jersey
milk in cooking, in cases where in the
city we were in the habit OF using but.
ter. In tavelling, I have frequently
observed that the stewed potatoes of
the hotels we're poor and insipid, and
ny wife would as often reply that they
lacked the rich Jersey milk we cooked
them in at home. And as for coffee !!
A cup half full Of strong coffee. to
which has been added like amount OF
boiled Jersey milk, is drink fl for the
gods Coffee and cream is not to be
compared with it. For many purposes
it will stand adulteration with water,
and yet be as rich as ordinary milk.
10 using it for rice puddings, we let it
stand for twelve hours and remove
the cream, otherwise we will have on
he surface of the pudding floating
islands of oil.
II will run the risk of telling, what |
may have told before, my experience
10 selling my milk to milkman several
years ago. To avoid the trouble OF
making butter, sold him my whole
milk produce at the wholesale price oil
ordinary milk. Discovering how small
was the return / got, concluded to
resume butter making, and notified my
customer to buy another dairy. l.
being summer, he had no trouble III
finding farmer to supply him with
ordinary milk, but about week after
the change he called on me, terribly
excited, and said l was the occasion of
the ruin of his business; his customers
accused him Of watering his milk. l
suggested that he take half of his milk
Of nae for time, and gradually taper
off on to the ordinary milk, which he
did, but whether the shock of the
change from Jersey to ordinary milk
was too much for his reputation to
brace up under l cannot say at any
rate. he gave up the business before
great while.
"Any one accustomed to use Jersey
milk will use NO other, and can with
difficulty be persuaded that the ordl.
nary milk of commerce is not watered.
l have had visitors, after drinking a
glass Of Jersey milk and examining the
oil adhering to the inside Of the goblet,
insist it was cream had given them.
There are of course Jerseys whose milk
would be rather too rich for drinking
purposes. would not care to drink
the milk OF such cows as Landseer's
Fancy and Signoretta; but they are ex-
ceptionally rich, and their milk might
easily be sold as cream. In case
Jersey should prove to give too rich
milk, an increase in bran and cores
bonding reduction of meal in the ra-
til ms would readily -obviate the objec-
tion. .s
Another great feature which com
mends' the Jersey as a family COW, is
her notorious habit of.persi-tent milk
iDg sds may S0sss flesh stw gf7sl