The comet. (Johnson City, Tenn.) 1884-1916, 1893-07-20
WHY PIE JERSEY cow MUST BE.
COME POPULAR.
PRIZE ESSAY, BY THOMAS CLARKE.

ing general favorite, not only as a
family cow, but as yaluble adjunct
to the dairy. The old-time objections
as to her being very delicate and re-
curing extraordinary care do not APP
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
native home, little island from
whence they derive their name (being
one of the Channel Islands, a small
group on the coast Of France there
are the small hardy cow OF the noun
famous district, and the larger and
softer breed Of the warm and sheltered
valley, differing widely in color and
structure, but always possessing the
same docility and gentleness Of dis
position which is q natural trait of the
little Jersey and makes ner the pet OF
the dairy.
One of the principal characteristics
of the Jersey is her persistent and
continuous milking qualities, even
when very young. To illustrate from
personal experience The writer
bought Jersey heller that had been
in milk about five months, and was
supposed TO be pregnant but ia the
spring, when she should have been
near her time Of calving, it became ap-
parent that she was not with calf. She
continued to give from five to six
quarts OF milk per day throughout the
summer 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 heller that had had but one
calf continued to milk, and no diff
Guilty was experiencedin churning the
butter throughout the entire winter
Since calving last 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 but
ter week.
When the writer brought home this
heller (having bought her at an auc-
ton at mere nominal price there
was strong opposition manifested to-
wards the little Jersey, and, as com
pared with the large native cows, she
did not look very insignificant but in
less than week the little Jersey, like
Sam Sticks clock, had become house
hold necessity, had made friends with
everybody, and now "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.
/. Being smaller, the consume thirt
less food at least, and saving in fooC
is a saving Of dollars.
2. The cream of the Jersey is mo-
only the richest, but produces the
finest Manufactured butter, not only
in summer when in pasture, but in thu
barn in winter on dry food; and 81
marked is this trait that Jersey cow
milk, if mixed with the milk Of two O.
three others cows, imparts delicate
change OF color and flavor, and thu
enhances the value OF the entire pro
duce of the dairy.
8. Jersey butter is very easily churn
ed, even in midwinter, and Away
commands ready sale an the high
est price at all seasons Of the year
WAYS AND MEANS.
How can farming be made to pay
is still an open question, and to man,
thousands Of farmers it will ,continu
TO be "the unknown quantity in a.
intricate problem" until some mean