The gold leaf. [volume] (Henderson, N.C.) 1881-1911, 1893-03-02
THE JERSEY Cow.
WHY SHE MUST BECOME
POPULAR.
One Of the First Prize Essays
Submitted in the American Jer-
sey Cattle Clubs Contest.
BY THOMAS CLARK.

The Jersey COW, which, until re-
Gently, was generally considered "more
ornamental than useful" is fast be-
coming general favorite, not only as
family COW, but as valuable adjunct
to the dairy. The old-;ime objections
as to her being very delicate and re-
quiring extraordinary care do not ap-
ply to the animals raised in this coun-
try, where they have to contend with
the extremes of heat and cold of our
northern climate, and live on the same
kind of food as the other COWS in the
herd or dairy. Doubtless some COWS
are more hardy than others, and this
applies to COWS of any and every breed
as much as to the Jersey. Even in the
Jerseys imported direct from their ma
tive home, little island from whence
they derive their name (being one Of
the Channel Islands, small group On
the coast of France) there are the small
hardy COW of the mountainous district
and the larger and softer breed of the
warm and sheltered vally, differing
widely in color and structure, but al
ways possessing the same docility and
gentleness of disposition which is
natural trait of the little Jersey and
makes her the pet of the dairy.
One of the principal characteristics
of the Jersey is her persistent and con-
tinuous milking qualities, even when
very young. 10 illustrate from per-
sonal experience: The writer bought
Jersey heifer that had been in milk
about five months, and was supposed
to be pregnant, but in the spring,
when she should have been near her
time of calving, it became apparent
that she was not with calf. She con-
tinued to give from five to six quarts
of milk per day throughout the sum-
mer and winter, falling off to three
quarts when only about six weeks from
calving, and never going dry, even for
single day; and not only so, but her
milk continued to make the finest
quality of butter to the last day she
was MIXED, only ten days before calv-
ing. Thus for fully twenty-three months
a heifer that had had but one calf con-
tinued to milk, and no difficulty was
experienced in churning the butter
throughout the winter. Since calving
last spring, this same cow has contin-
ued to give from eight to ten quarts
of milk per day, and to make from six
to eight pounds of butter week.
When the writer brought home the
heifer (having bought her at an auc
ton at mere nominal price) there
was strong opposition manifested
towards the little Jersey, and, as COM
pared with the large native COWS, she
did look very insignificant; but in less
than week the little Jersey, like Sam
Sticks clock, had become household
necessity, had made friends with every
body, and now "none but Jerseys need
apply"
A few reasons why the Jersey must
become popular, and is destined to
become the dairy COW of the future:
I. Being smaller, they consume a
third less food at least, and a saving
of food is saving of dollars.
2. The cream of the Jersey is not
only the richest, but produces the
finest manufactured butter, not only
in summer when in pasture, but in the
barn in winter on dry feed !; and SO
marked is This trait in the Jersey cows
milk, if mixed with the milk of two
or three other COWS, imparts delicate
change of color and flavor, and thus
enhances the value of the entire pro-
duct of the dairy.
3. Jersey milk is very easy churned,
even in midwinter, and always COM
mands a ready sale and the highest
price at all seasons Of the year.
WAYS AND MEANS.
How can farming be made to pay7
is still an open question, and to many
thousands Of farmers it will continue
10 be ssthe unknown quantity in an
intricate problem" until some means
is devised by which the winter season
can be made sufficiently profitable to
meet at least the household expenses
of the farm, instead of consuming in
winter what is made in summer, as is
too often the case at present.
In the humble o. nion of the writer
the most feasible solution of this prob
lem will be found in winter butter
making, so that dairying shall become
one continuous industry throughout
the year, and sure and certain source
of profit to every farmer who will keep
pace with bis neishbor. The export
Of butter will then become one Of the
leading exports of this vast country.
This will take time, care and study,
if our export of butter is to reach the
high state of perfection already at
tanned by our cheese; and before this
result is accomplished we shall hear
less about the cost of raising a bushel
of wheat or growing a bushel of pota
toes, and much more about the cost of
producing a quart of rich, yellow
cream, capable of being converted
into the finest quality of butter. Then
will one Of tie host potent factors in
contributing to the wealth of this
country be found in the Jersey cow.
Judge Gresham absolutely refused
last year to have his name considered
at Minneapolis by the Republicans be-