The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-02-07
WHY THE JERSEY cow MUST
BECOME POPULAR.
Prize Essay, by Thomas Clarke.

The .Jersev cow. which until recent
Iv was generally considered "mOre
Ornamental than useful" is fast be-
coming a general ~favorite, not only as
a family COW, but as a valuable adjunct
to the dairy. The old time objections
as to her being very delicate and re
Quiring extraordinary are 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 anne
kind of food as the other COWS In the
dairy. Doubtless some COWS are more
hardy than others, and this applles 20
COWS of any and every breed as much
as to the Jersey. Even IN n Jerseys
imported direct from their native
home. a little island from whence they
derive their name (being one Of h
Channel Islands, a small group on n
coast of France there are the small
hardy COW of the mountainous district,
and the larger and softer breed OF the
warm and sheltered valley, differing
widely in color and structure, but al
ways possessing the same Oclllty and
gentleness of disposition which is a
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. To illustrate from per
sonal experience: The writer bought
a Jersery 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 continued to
give from five to six quarts Of milk per
day throughout the summer and win,
ter, falling off to three quarts when
only about six weeks from calving, and
never going dry. ven for a 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 calving. Thus for fully
tWenty-three months a heifer that had
but one calf continued to milk, and no
difficulty was experienced In churnlng
the butter throughout the entire win
ter. Since calving last spring, this
spring, this same COW has continued to
give from eight to ten quarts of milk
per day, and to make from six to eight
pounds Of butter a week.
When the writer brought home this
heifer having bought her at an auction
at a mere nominal price, there was a
strong opposition manifested towards
the little Jersey, and. as compared with
the large native cows, she did look very
insignificant; but in less than a week
the little Jersey, like Sam Sticks clock,
had become a household necessity, had
made friends with every body, apdnow
none but Jerseys need apply"
A few reasons why the Jersey must
become popular, and is destined to be
come the dairy cow of the future.
1. Being smaller, they consume a
third less food at least, and a saving in
food Is a saving Of dollars.
2. The . 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 SC
marked in this trait that a jersey cows
milk, if mixed with the milk Of two or
three other COWS, imparts a delicate
change Of color and flavor, and thus
enhances the value of the entire product
of the dairy.
8 Jersey butter is very easily
churned, even in mid winter, and al
ways commands a ready sale and the
highest price at all seasons Of the year.
WAYS AND MEANS.
How "a farming be made to pay is
still an open question, and to many
thousands of farmers it will continue
to be the unknown quantity in an in
tricate problem" until some means is
devised by which the winter season
a 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 opinion of the writer,
the most feasible solution Of this prob
lem will be found in winter butter
making, so that dairying shall be :ome
One continuous industry throughout
the year, and a sure and certain source
of profit to every farmer who will keep
pace with his neighbour. The export of
butter will then become one Of the
leading exports of this vast country.
This will take time, care and study,
If u export of butter is to reach the
high state of perfection already at
talned by our cheese; and before this
result is accomplished we shall hear
less about the COS 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 the most potent factors in CON
tributing to the wealth of this country
be found IN the Jersey COW.