The Jersey, Alderney, and Guernsey Cow: Their History, Nature and Management, Showing how to Choose a Good Cow, how to Feed, to Manage, to Milk, and to Breed to the Most Profit

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Willis Pope Hazard
Porter and Coates, 1872 - Alderney cattle - 142 pages
 

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Page 126 - Never allow the dairy to be used for any other purpose than that for which it was originally intended : nothing but milk, cream, and butter should at any time be permitted to be placed there.
Page 29 - ... chewing the cud ; they, in consequence, afford much less milk or cream. It was anciently thought that cream from the Jersey cow was too rich for making cheese. Mr. Le Feuvre, of La Houge, who has a fine breed of cows, tried the experiment two years since, and succeeded to admiration. It was made from the pure milk, cream and all, as it comes from the cow. It was found that the quantity of milk that would have produced a pound of butter afforded one pound and a half of cheese. From the quantity...
Page 113 - Eeturning to the cow: two weeks or so after calving, if the weather be very fine, she is turned out to grass in the daytime. It is the custom in all the Channel Islands to tether cattle. The tethers are made of small chain; a spike about one foot long is attached at one end and driven into the ground; the other end is tied to the cow's halter, the latter being made fast at the base of her horns; the length of these tethers is altogether about four yards. During the day cattle are frequently moved,...
Page 22 - as far as Jersey is in question ; for, about seventy years since, Mr. Dumaresq, of St. Peter's, afterwards the chief magistrate, sent some of the best Jersey cows to his father-in-law, the then proprietor of Alderney ; so that the Jersey was, already at that period, an improved and superior to the Alderney race. It has since been vastly amended in form, and generally so in various qualities, though the best of those recorded at that period gave as much milk and butter as the best may do now.
Page 24 - Merrilies of cows, that no attempt to fatten them might succeed — the great quantities of milk and cream which they produced probably absorbing all their fattening properties Yet careful attention to crossing has greatly remedied this defect. By having studied the habits of a good cow with a...
Page 29 - ... place of the unglazed deep vessels. It is admitted that the richest milk and cream are produced by cows whose ears have a yellow or orange color within. Some of the best cows give twenty-six quarts of milk in twenty-four hours, and fourteen Ibs.
Page 28 - ... sample of butter till within six weeks of parturition. At this period, which is usually regulated to take place about the month of March or April, just when the cow, being in full milk, may soon be placed on the fresh spring pasture in April or May, she is an object of extreme care. On calving she is given a warm potation of cider, with a little powdered ginger. Quayle hints that pet cows are further indulged with a toast in their caudle. The calf is taken from the cow at once, and fed by hand....
Page 23 - Jersey fanners, like many others, never thought of crossing with a view to improvement, conscious of possessing a breed excellent for the production of rich milk and cream — milk so rich in some cows that it seems like what is sometimes called cream in cities — and cream so much richer that, from a verdant pasture in spring, it appears like clouted cream. But the Jersey farmer sought no further. He was content to possess an ugly, ill-formed animal, with flat sides, wide between the ribs and hips,...
Page 25 - sequestered isle," as Horace Walpole termed it, and Lieutenant-General Andrew Gordon, who succeeded him, nearly half a century back, both sent some of the best cattle to England and Scotland. If pains were taken, the race and its consequents might be distinctly traced, which might lead to important results in breeding. In the " Farmers' Series," at the article

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