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 Jersey cattle :their feeding and managem 
 
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 Library 
 
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 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924002930059 
 
JERSEY CATTLE 
 
 THSIB 
 
 FEEDING AND MANAGEMENT 
 
 COUFILED FBOM IhFOBMAXION BBCEIVED FBOM MeMBEBS OF 
 
 THE English Jbbset Cattle Sooibty 
 
 Third Edition 
 
 ENGLISH JERSEY CATTLE SOCIETY 
 
 Hammond & Cbaufubd, Secretaries and Auctioneers, 
 19, Bloomsbury Square, London, W.C. 
 
 Published for the Society by 
 YiHTOH & Go., Ltd., S, Brs:am3 BuiLcinas, Chahobb'Z Lanx, 
 London, E.G. 
 1911. 
 
 ALL RIGHTS RESERVED 
 
The First Edition of this handbook on the Feed- 
 ing and General Management of Jersey Cattle was 
 revised by a Committee, consisting of the following 
 Members of Council :— 
 
 The Hon. Alex. E. Parker, 
 
 The late Rev. Sydney H. Williams, 
 
 Mr. Richardson Carr, 
 
 The late Mr. John Frederick Hall, 
 
 Mr. Ernest Mathews, Editor. 
 
 The following constituted the Committee for 
 bringing out the Second Edition : — 
 
 The Hon. Alex. E. Parker, 
 
 Mr. W. Adams, 
 
 Mr. Richardson Carr, 
 
 Mr. F. R. Hervey-Bathurst, 
 
 Mr. G. Murray Smith, 
 
 Mr. Ernest Mathews, Editor. 
 
 The Committee who revised the Third Edition 
 consisted of the following Members of Council : — 
 Mr. W. Adams, 
 Mr. Richardson Carr, 
 Mr. J. Carson, 
 Dr. H. Corner, 
 Mr. F. R. Hervey-Bathurst, 
 Mr. A. Miller-Hallett, 
 Mr. Ernest Mathews, Editor. 
 
 ig, Bloomsbury Square, 
 London, W.C, igii. 
 
PREFACE TO THE FIRST EDITION. 
 
 Seventeen years ago there appeared in the 
 Journal of the Royal Agncultural Society of England 
 (vol. xvii., 2nd series, part i, 1881) an article on 
 " Jersey Cattle and their Management," by M^ . John 
 Thornton. This article, which was reprinted in the 
 second volume of the Englishj|Jer3ey Herd Book, 
 gave a short history of Jersdys, and the practice 
 adopted by many leading breeders in England in 
 the feeding and management of their cattle. At 
 that time few breeders kept the Jersey cow for 
 profit. Her elegant appearance attracted notice, 
 and the rich quality of her milk, cream and butter 
 made the Jersey popular with those who had once 
 tried her ; but her remarkable merits as a dairy cow 
 had not then been subjected to public proof, conse- 
 quently she was not generally to be found in the 
 herds of farmers or dairymen^ 
 
 As the number of Members of the English Jersey 
 Cattle Society increased, the entries of Jerseys at 
 the various Shows became so numerous that the 
 leading Societies gave separate classes for them. 
 In 1886 the English Jersey Cattle Society first 
 offered special prizes for those Jersey cows which 
 yielded in the showyard the largest quantity of 
 butter by the practical test of the churn. These 
 classes, initiated by Mr. -J. F. Hall, who conducted 
 
iv. Preface to the First Edition 
 
 the first tests, are now known as "Butter Test" 
 competitions. 
 
 During the last few years the tests at the Bath 
 and West of England Show, the Tring Agricultural 
 Society's Show and the London Dairy Show have 
 been open to all breeds of cattle. The results prove 
 that, when live-weight, period of lactation and dairy 
 produce, both in quality and quantity, are taken into 
 consideration, there is no cow which can compare 
 with the Jersey as a butter cow. 
 
 The Jersey does not pretend to be a butcher's 
 animal, as, independent of the cost of feeding, the 
 yellow colour of the fat is detrimental to the sale 
 of the meat, althpugh the quality of the beef is said 
 to be excellent. A cow predisposed to fatten is 
 rarely a good dairy animal, for if she is gaining 
 flesh her milk yield suffers. A good cow should 
 pay for herself many times over in her dairy pro- 
 duce; for although it has been said that, at the 
 present low price of foreign butter, " butter- making 
 would break the Bank of England," yet there is a 
 demand for genuine English butter at a better 
 price, and to meet this demand the Jersey cow 
 is undoubtedly the best animal. 
 
 From an article by Mr. J. F. Hall on " Butter 
 Dairying and Butter Cows, British and Foreign," 
 published in the Bath and West of England Journal 
 (vol. vii., 4th series, 1896-97), it would appear that 
 the quantity of milk required to make i lb. of butter 
 in Denmark and Sweden is about ten quarts (or *■ 
 
 * From information gained during a personal visit to these 
 countries, Mr. Hall considers these figures, based upon various 
 reports, somewhat too favourable. Both in Sweden and in Denmark 
 
Preface to the First Edition v. 
 
 25 lbs.), and the average quantity in England of 
 breeds, other than Channel Islands, is about twelve 
 quarts (or 30 lbs.). The tests in England and 
 America of selected animals show that it takes 
 about seven quarts (or lys lbs.) of Jersey milk to 
 make i lb. of butter, consequently butter should be 
 made cheaper from Jersey cows than from cows of 
 any other breed. 
 
 To make good butter judicious feeding is neces- 
 sary. Of late years much attention has been devoted 
 to the investigation of the efficiency of particular 
 foods, the balancing of the dietary and the avoidance 
 of waste. Upon the management of cows at calving 
 time, and the treatment of milk-fever, abortion and 
 other diseases, a good deal of experience has been 
 accumulating. With a view to obtaining information 
 on these and many other points of almost equal 
 importance, the Council of the English Jersey 
 Cattle Society drew up a series of questionsf which 
 were circulated amongst the members of the Society, 
 whose answers are collated and form the basis of 
 this publication. 
 
 The book is divided into chapters, the headings 
 of which correspond in the main with the order of 
 the questions. In many cases the answers were 
 similar, and an analysis of such replies constitutes 
 
 many herds exist which doubtless produce milk of the quality 
 stated ; but the avirage throughout each country is much less. 
 Neither at the Agricultural Laboratory, Copenhagen, nor at the 
 Agricultural College, Upsala, do they admit a higher average pro- 
 duction throughout each kingdom respectively than i lb. butter 
 from 28J lbs. milk.— Ed. 
 
 t Note. — The questions in both the ist and 2nd Editions were 
 printed at length in those volumes, but are not given in this Edition. 
 
vi. Pnfaci to the First Edition 
 
 the ground work of the chapter, but answers in 
 detail are also given to certain questions, where they 
 have seemed particularly valuable. It must be 
 understood that the responsibility for the accuracy 
 of the information given in the replies rests with 
 the contributors. 
 
 It has been impossible to quote from all, but, 
 none the less, the answers sent in have been of the 
 greatest assistance, and the Council of the Society 
 take this opportunity of acknowledging the courtesy 
 and assistance they have received from those 
 breeders who have kindly filled up and returned 
 the papers. 
 
 London : November, i8g8. 
 
PREFACE 
 TO THE SECOND EDITION. 
 
 The First Edition having been sold out, the 
 Council of the English Jersey Cattle Society- 
 determined to publish a Second Edition on the 
 same lines as the previous one. 
 
 Questions were accordingly sent out to all the 
 Members, and, from the replies sent in, the present 
 book has been elaborated. These follow the ques- 
 tions printed in the First Edition, the two forming 
 a. complete record of the history and, as it were, the 
 foundation of the two Editions. 
 
 It will be noticed that another subject has been 
 introduced, viz. wasting diarrhoea, or, to give it the 
 correct name, parasitic gastro-enteritis, and it is 
 hoped that the suggestions given in that chapter 
 may be found beneficial to breeders of cattle generally, 
 as the disease is not peculiar to Jerseys alone. 
 
 The whole of the other chapters have been care- 
 fully revised, and in some particulars re-written, to 
 bring them up to date. 
 
 The Council of the Society have again to thank 
 those Members who have sent in replies to the 
 various questions asked, and venture to hope that 
 this Edition will meet with the same success as the 
 First Edition. 
 London: Mav, 1903. 
 
PREFACE TO THE THIRD EDITION. 
 
 The Second Edition of "Jersey Cattle, their 
 Feeding and Management," having been sold out, 
 the Council of the English Jersey Cattle Society 
 considered it desirable that a Third Edition should 
 be published on lines somewhat similar to those 
 which governed the two previous Editions. 
 
 During the past eight years, tuberculosis, abortion, 
 and other diseases pertaining to Cattle have been 
 very much in evidence, and experiments and 
 research work undertaken by the Government have 
 resulted in the dissemination of a vast amount of 
 information on the particular subjects enquired into ; 
 consequently, enquiries about milk fever, abortion, 
 etc., and the special chapter embodying the answers 
 to those enquiries have not been considered neces- 
 sary. For the same reason, the chapter on abortion 
 and wasting diarrhoea in the last Edition has been 
 omitted, and in its place a new chapter dealing with 
 diseases affecting Dairy Cattle has been inserted, 
 reference being made therein to the most recent 
 information on the particular subjects mentioned. 
 
 A few questions, however, were considered advis- 
 able, and these will be found at the end of the 
 Preface. 
 
 All the other chapters have been revised, and, 
 
Preface to the Third Edition ix. 
 
 where necessary, re-written, so as to bring the book 
 up to date. 
 
 The Council of the Society desire again to tender 
 their thanks to those Members who have given them 
 special assistance and information, and hope that 
 the Third Edition will prove useful to Breeders 
 of Dairy Cattle generally. 
 
 London : 19, Bloomsbury SguARE, W.C, 
 April, igii. 
 
 QUESTIONS (Third Edition). 
 
 1. Can you suggest any alteration in the form of the New Edition ? 
 
 2. If any information given by you in either of the previous 
 
 Editions has been quoted, do you vdsh to modify, alter or 
 add to it ? 
 
 3. Are there any subjects not included in the last Edition which 
 
 in your opinion should be noticed in the present book ? 
 
 4. Have you tried Soya bean cake or meal, Molascuit, or any 
 
 other non-compound food, and with what result ? 
 
 5. Have you had any cases of Johne's disease in your herd, and 
 
 if so do you consider it hereditary, contagious or infectious ? 
 Note.— Any particulars respecting this disease will be much appreciated, 
 
 6. Have you had any cases of Parasitic Gastritis in your herd, 
 
 and if so did you find any treatment beneficial ? 
 
 7. Have you had any cases of Sterility in your herd, and if so 
 
 have you found any treatment beneficial ? 
 
CONTENTS. 
 
 PAGE 
 
 Chap. I. Introduction i 
 
 II. General Management 9 
 
 III. Feeding 15 
 
 IV. Calving; Parturient Apoplexy, 
 
 OR Milk Fever 24 
 
 V. Diseases Affecting Dairy Cattle 30 
 
 VI. Calf Rearing 47 
 
 VII. Cost of Keep ; Dairy Properties ; 
 
 Testing Cattle 54 
 
 VIII. Dairying 62 
 
 s, 
 
 IX. Conclusion 68 
 
INTRODUCTION 
 
 CHAPTER I. 
 
 Introductiok. 
 
 A TREATISE on the feeding and management of 
 Jersey cattle would not be complete without a short 
 history of the breed, but as this has been given 
 at length in the iirst volume of the English Jersey 
 Herd Book, a brief resume will only be given here. 
 
 It would appear that the Jersey breed of cattle 
 has been kept pure for over a century. In 1789 
 the States of Jersey passed a stringent law pro- 
 hibiting the importation of cattle from France, and 
 although cattle could then be imported from Eng- 
 land, and from the other Channel Islands, there 
 are not many instances of this being done. Indeed, 
 the only case of English cattle being imported for 
 the purposes of breeding proved a failure, and it 
 is believed the produce were all killed. 
 
 The cattle of the Island were noted for the pecu- 
 liar richness of their butter, and the Jersey farmer, 
 " conscious of possessing a breed so excellent for 
 " the production of rich milk and cream, was con- 
 " tent to possess an ugly, ill-formed animal with flat 
 "sides, &c., provided that she had a well-formed 
 " and capacious udder with large swelling milk veins. 
 *' The only question in the selection of a bull amongst 
 "the most judicious Jersey farmers being 'Is 
 *' the breed a good one ? ' — meaning, had its 
 
INTRODUCTION 
 
 " progenitors been renowned for their milking and 
 " creaming • qualities.' " * 
 
 At that time the Jersey cow produced nearly 
 twice the amount of butter yielded by the Normandy 
 or Brittany cows, and that her prolonged period 
 of lactation was recognised is shown by the state- 
 ment that, with a small quantity of .hay and roots, 
 she produced a rich and well coloured sample of 
 butter up to within six weeks of calving. 
 
 In the year 1834 the first attempt was made to 
 improve the form and quality of the Jersey, and a 
 scale of points for bulls, cows and heifers was drawn 
 up. On that scale of pointst prizes were awarded, 
 and from that date the breed of Jersey cattle began 
 to improve. 
 
 To give an idea of the butter properties of the 
 Jersey cow, it may be mentioned that, in the year 
 1845, Mr. Hume, President of the Royal Jersey 
 Society, tested three cows, two years old, for butter 
 produce, and showed that they made annually a 
 profit of over £"15 apiece. Not being satisfied with 
 this experiment, he made a further trial the follow- 
 ing year, with the same cows, and showed an addi- 
 tional profit of about 33 per cent. J 
 English In 1878 the English Jersey Cattle Society was 
 
 ^Q^Qty, * ^ established (subsequently incorporated in 1883), 
 and in 1879 the first volume of the English Jersey 
 Herd Book was published. As the number of 
 
 * See the article on the Jersey — misnamed " Alderney " — Cow, 
 by Col. Le Couteur, in vol. v, of the Journal of the Royal Agricultm'tU 
 Society of England, 1844. 
 
 f The Scale of Points is printed in the English Jersey Herd 
 Book, vol. i., p. 23. 
 
 i See English Jersey Herd Book, vol. i., p. 35. 
 
INTRODUCTION 3 
 
 members increased, and the entries at the Shows 
 became more numerous, a general improvement in 
 the quality of the herds of the country took place, 
 the breed becoming more popular as its valuable 
 dairy properties were better recognised. 
 
 In 1886 Butter Test classes were started at Shows, Butter Tests, 
 and in 1890 the English Jersey Cattle Society held 
 a Show at Kempton Park, Sunbury-on-Thames, 
 where there were separate classes for English and 
 Island-bred cattle; also two Butter Test classes 
 for old and young cows, every animal being weighed 
 on entering the Show. The food returns of the 
 cows tested at that Show were also given, but this 
 has not been attempted since, as it has been found 
 difficult to obtain accurate information. 
 
 These competitions have now for some years been 
 included in the programmes of the principal Agri- 
 cultural Shows in England and Jersey, while, in 
 Denmark and Canada, milk testing is carried out 
 under the supervision, in the former country, of 
 Control Societies, and in the latter of the Dominion 
 Government. The reports of these trials, while 
 doing much to improve the milk-yielding properties 
 of the various herds of cattle tested, have shown that 
 the butter producing quality of the Jersey milk has 
 not, up to the present, been surpassed, and, conse- 
 quently, the Jersey cow can claim to be the most 
 economical producer of that particular article of food. 
 
 In the year 1901, the American Jersey Cattle EiigibUity for 
 Club opened their Herd Book to animals from Herd Book. 
 Great Britain, on certain conditions ; the essential 
 one being, that the animals " must have been 
 "entered in the English Jersey Herd Book, and 
 
INTRODUCTION 
 
 "must present an unbroken pedigree to ancestry 
 " recorded in the Island of Jersey Herd Book." 
 
 leSsSation . ^he System of registration in the Island of Jersey 
 in Jersey. is an excellent one, as it tends to improve the 
 breed of cattle, by preventing the registration of 
 worthless specimens, no matter how good their 
 ancestry may be. It can, however, only be carried 
 out in a country of small area, and one densely popu- 
 lated, like Jersey. The following summary of the 
 rules and regulations necessary to be observed if 
 an animal is to be entered in the Jersey Herd Book, 
 has been kindly contributed by Mr. J. A. Perr6e, 
 the present Secretary of the Island Society. 
 
 Cows are entered under two heads. Pedigree Stock 
 and Foundation Stock; Bulls as Pedigree Stock 
 only. Animals eligible for entry as Pedigree Stock 
 are registered within eight days from birth pro- 
 vided the proprietor has strictly observed the 
 following rules: — 
 
 Registration of Stock. 
 
 Rule 2.— The proprietor of Registered Stock shall, within 
 twenty-four hours after the calving of a Cow or Heifer belonging to 
 such Stock, obtain the attestation of a Member of the Agricultural 
 Department to a Certificate proving that the Calf is the offspring of 
 such Cow or Heifer, as per form A.* 
 
 Rule 3.— For the Registration of Heifer-Calves, the produce of 
 Qualified Stock, forms A'*' and Bf must be presented to the 
 Secretary, who will give a Certificate of Registration, as per 
 form C4 
 
 For the registration of Ball-Calves, the produce of Qualified 
 Stock, forms A* and Bf must be presented to the Secretary, who 
 will give a certificate of registration, as per form T>.l 
 
 * Form A is the Birth Certificate signed by the breeder, and also 
 by a Member of the Society. 
 
 f Form B is the Certificate of Service signed by the owner of the 
 sire. 
 
INTRODUCTION 5 
 
 Rule 4. — ^The registration of Calves shall take place from six to 
 twelve months of age. 
 
 This registration may be looked upon as a pre- 
 liminary one, and if for some reason the proprietor 
 of a calf is unable to produce the certificates re- 
 quired for registration, properly and correctly filled 
 in, within the time specified, then the registration is 
 refused, and the animal, if a heifer, is only eligible 
 to enter as Foundation Stock, while a bull calf is 
 valueless from the fact that no bulls can be entered 
 as " Foundation Stock." 
 
 It is not until the day of qualification that a 
 number is allotted to an animal. Bulls are qualified 
 at twelve months of age and must be shown with 
 their dams, heifers after having dropped their first 
 calf, the udder being then developed and the pro- 
 mise of dairy quality more apparent than at an 
 earlier age. The following rules apply : — 
 
 QCALIFICATIONS OF STOCK. 
 
 Rule 8. — The Secretary shall, at intervals of not more than two 
 months, at his own discretion, cause to be held " Examinations " 
 for the qualification of Registered Stock, of which due notice shall 
 be given in the local papers, stating the time and place of such 
 examinations, and also the date for receiving entries for the same. 
 
 On the appHcation of any one desirous of having his Stock 
 qualified, the Secretary, provided the reasons given him are sufficient, 
 is empowered to hold a Special Examination. 
 
 Heifers in milk may be presented for examination and qualifica- 
 tion as " Foundation Stock." Their produce, sired subsequently to 
 date of qualification, shall be entitled to registration in the Herd 
 Book. 
 
 Special Rule for Bulls. 
 Rule 9. — Every Bull submitted' for qualification must be 
 accompanied by his Dam (if such Dam is in the Island), in order 
 
 X Forms C and D are the Certificates of Registration for Heifers 
 and Bulls respectively. 
 
 B 
 
INTRODUCTION 
 
 that the merits of the latter may be taken into consideration in 
 awarding a commendation to the former. 
 
 Bulls unaccompanied by their Dams will only be entitled to the 
 qualification C. (commended). 
 
 Exception is made in the case of those Dams which, having 
 obtained a prize at the Shows of this Society, or at any local 
 Show, are either dead or exported, in which case the Exhibitor 
 must present a Certificate, signed by the Secretary of the 
 A.gricuhural Department, or by the Secretary of the local Club 
 where the Dam has obtained a prize in the Cow classes, in order 
 to entitle the Ball to obtain (if he deserves it) the qualification 
 H.C. (highly commended). 
 
 No Bull can be qualified under 12 months of age. 
 
 Animals Approved, — Their Qualification. 
 
 Rule 12. — Animals examined and approved by the Judges, 
 appointed by the Committee for that purpose, will be entitled to 
 the qualification C. ; those of exceptional merit will be entitled to 
 the qualification H.C. 
 
 On the day iixed for holding an examination, the 
 Judges and Secretary meet at five or six different 
 stations, to which the cattle are brought by their 
 owners. After the judges have examined an animal, 
 it is brought to the Secretary who, in the case of 
 Pedigree Stock, verifies the distinctive marks, or 
 in the case of Foundation Stock, notes colour and 
 other markings, and enters the commendation 
 allotted by the Judges, Commended, Highly Com- 
 mended or Rejected — as the case may be— in a book 
 kept for that purpose, from which the Herd Book is 
 compiled. 
 
 From the above rules it will be noticed that the 
 produce of rejected animals is not eligible for entry 
 as Pedigree Stock, although its parents may both 
 have been registered. If subsequently the animal 
 turns out to be of sufficient merit, it can be admitted 
 as Foundation Stock ; and although this may appear 
 hard in some cases, yet there can be no doubt that 
 
INTRODUCTION 7 
 
 the qualification is a guarantee against inferior 
 animals being used for breeding purposes, and 
 accounts in a great measure for the successes 
 achieved by Island Breeders. 
 
 The following is a brief summary of the points 
 observed in judging Jerseys : Head, small and lean ; 
 face dished, eyes full and placid ; horns neat, well 
 formed, small and convex, well tinged with yellow ; 
 ears small, thin and yellow inside ; neck and throat 
 straight, thin and clean; back level and broad at 
 loins ; barrel well sprung, deep at flanks ; legs short 
 and small, and generally fine in bone throughout ; 
 tail long and fine; hide thin, mellow, and of a 
 yellowish tinge ; hair soft ; udder symmetrical — full 
 forward and behind ; teats squarely placed and not 
 too short ; milk veins large and long ; escutcheon 
 large and full on thigh. 
 
 The history of the Jersey cow points a moral Type, 
 which cannot be overlooked, "Beauty and utility 
 " should be combined." Although always noted for 
 her dairy properties, it was not until the Show 
 points (which were indicative of good dairy cattle) 
 were drawn up, and some approach to uniformity 
 of aim arrived at among breeders, that the in- 
 creased demand for Jerseys from other countries 
 arose. In the early days whole-coloured cattle, 
 particularly silver greys, were the fashion in 
 England, but as the dairy qualities of the cattle 
 became better known and appreciated, colour was 
 not made a sine qua non, and at the present time 
 whole and broken-coloured animals find equal 
 favour, the question of colour not being taken into 
 account by the judges in the show ring. 
 
INTRODUCTION 
 
 The English breeder, no matter what stock he 
 owns, likes type, and therefore will not commit the 
 fatal mistake of sacrificing appearance to dairy 
 qualities, or the reverse. 
 
GENERAL MANAGEMENT 
 
 CHAPTER II. 
 
 General Management. 
 
 A glance at the names of the members of the 
 English Jersey Cattle Society, now numbering over 
 500, will show that the Jersey is kept in most parts 
 of England and Ireland, in the Lowlands of Scotland, 
 and in certain districts in Wales. 
 
 In former times she was considered by many as 
 only a gentleman's cow; but since the fixing of a 
 standard for milk, many dairy farmers have found 
 that it is desirable, indeed almost necessary, to have 
 a few Jerseys in their herds, in order to keep the milk 
 up to the 3 per cent, fat required by the Legislature, 
 with the result that not only has the danger of a 
 prosecution for selling milk deficient in fat been 
 avoided, but it has been found that the Jersey is 
 able to hold her own with the other cattle on the 
 farm, and does not require different treatment to the 
 rest of the stock. 
 
 Pedigree Jerseys are now found in localities 
 which vary in elevation from the sea level to 600 
 feet above, and in character from the high and 
 exposed limestones and cold clays to the lighter, 
 more genial, and warmer soils. 
 
 As a rule the cows lie out in the summer, but are General 
 taken in at night as winter approaches, as experience 
 shows that in order to keep up the flow of milk 
 
10 
 
 GENERAL MANAGEMENT 
 
 Taming out 
 in spring. 
 
 <:hange of 
 Pasture. 
 
 Prevention 
 
 against 
 
 Warbles. 
 
 shelter is required from extremes of heat and cold. 
 In winter, and on very wet and cold days, milking 
 cows should not be left out an unreasonable time, 
 a sure sign that they have been out long enough 
 being shown by their standing near to the gate, 
 waiting to come into the yards. 
 
 In turning out cattle in the spring it must always 
 be remembered that they will not, when they have 
 once lain out, readily take to their winter rations 
 again, consequently it is better to keep back freshly 
 calved cows for a short time, before turning them out 
 for good. It must be remembered that all Dairy 
 Cows, while milking heavily, are more susceptible to 
 climatic changes, and consequently need special 
 protection. 
 
 Where possible, the animals should have constant 
 change of pasture, and different fields to run in for 
 day and night. At some places in this country, 
 and invariably in the Island of Jersey, the cows 
 and heifers are tethered in the day time, being 
 changed frequently to fresh ground. The system 
 of tethering has much to recommend it where the 
 grazing ground is limited, and the pasturage rich ; 
 there is little, if any, waste ; a larger number of 
 stock can be carried per acre; and if the field 
 is a large one, and the season favourable for grass, 
 what is not required for the herd can be made into 
 hay. 
 
 Cattle when turned out should have their withers 
 and backs dressed frequently with warble-preven- 
 tive dressings. The late Miss Ormerod's recipes 
 are the most efficacious, and her recommendations 
 
GENERAL MANAGEMENT II 
 
 should be carried out.* They are as follows: — 
 
 («) Train oil rubbed along the spine, loins and ribs. 
 
 (J) or a mixture of 4 ozs. flour of sulphur, i gill spirits of 
 
 tar, 1 quart train oil, mixed well together, and 
 
 applied similarly once a week to the spine and 
 
 loins, 
 (c) or a mixture of spirits of tar, linseed oil, sulphur, 
 
 and carbolic acid, to be used in the same way. 
 
 Should Warbles appear on the backs of the cattle 
 in the early spring, they can be suffocated by filling 
 the aperture in the skin with any thick grease. 
 
 Although it is a difficult matter to keep the cow Jj®^?^'**"'^® 
 houses at any special temperature, yet all cow- House, 
 keepers are agreed that dairy cows should be kept 
 in sheds free from draught, with abundance of 
 light and well ventilated. The walls should be 
 lime-washed and disinfected twice a year at the 
 least. 
 
 To keep milking cows clean and free from dirt is 
 indispensible, and therefore the cowsheds and stalls 
 should be specially constructed. 
 
 Mangers should be on the ground and so low in Mangers and 
 front that the cows, when ly'ing down, should be 
 able to rest their heads over the manger. The length 
 of the stall should not extend beyond the length of 
 the cow when she is standing up to feed. There 
 should be a gutter behind the cattle g in. deep, and 
 from I ft. 6 in. to 2 ft. wide. 
 
 Where possible a feeding passage should be in 
 front of the cows, and the fronts of the mangers 
 should be left open. 
 
 The cows will soon get accustomed to stalls 
 
 * Leaflet on Ox Warble-fly, or Bot-fly, by the late Miss 
 Eleanor A. Ormerod, Torrington House, St, Albans. 
 
12 GENERAL MANAGEMENT 
 
 arranged in this way, and will lie comparatively 
 clean.* 
 
 The advantages claimed for standings of this 
 description are : — 
 
 (i) The animals lie clean. 
 
 (2) The labour in grooming the cows is reduced 
 to a minimum. 
 
 (3) The tails and flanks should not get dirty and 
 so pollute the milk. 
 
 (4) The breath of the cattle will not condense on 
 the cold walls, and find its way back into the manger. 
 
 Plenty of straw, or peat moss, should be used in 
 the cow sheds, as not only do the cattle lie warmer 
 and cleaner, but the valuable constituents in the 
 manure are not wasted and the atmosphere is kept 
 more pure. 
 
 Water for cattle should be pure and clean, 
 and if slightly warmed in the winter will be found 
 economical from a feeding point of view. Rock 
 salt should always be in the manger. 
 Constitution. The relative constitution of the English and 
 Island-bred animal is a question on which there is 
 difference of opinion. Several English breeders 
 regard home-bred Jerseys as stronger in constitution 
 than those bred on the Island, while others con- 
 sider that Island-bred cattle, if taken care of the 
 first two winters, eventually become quite as hardy 
 and as profitable as the English-bred animal. 
 
 It has been mentioned that Jersey cows were 
 weighed at the Kempton Park Show. At that 
 Exhibition, twenty-four English-bred animals 
 averaged 5 years 8 months old, and 826 lbs. live 
 
 * "Impurities in Milk and Butter," R,A.S.E. Journal, igoQ, p. 118. 
 
GENERAL MANAGEMENT I3 
 
 weight, while thirty Island-bred averaged 5 years 
 4 months, and 735 lbs. live weight. These figures 
 show that the Island -bred animals are about one* 
 ninth less in weight than the home-bred ones. 
 
 If, however, the question of live weight is elimi- 
 nated, there would seem to be little to choose 
 between the dairy merit of the two classes of Jersey 
 cattle. One of the aims of the Jersey breeder 
 should be to keep his animals near the normal 
 weight of about 850 lbs. (the average of seven 
 years' weighings at the London Dairy Show), and to 
 breed only from well authenticated dairy ancestors, 
 disregarding entirely the question of the value of the 
 carcase of the animal when done with. Size, with- 
 out increased dairy value, means more to maintain 
 and increases the prime cost of the dairy produce. 
 This, however, is not universally admitted, for some 
 breeders think that there should be no limit to the 
 size of the Jersey cow, contending that the larger 
 animals are stronger in constitution and yield more 
 milk of equally rich quality; at the same time 
 others assert that, with largeness of frame an 
 increase of milk, though of poorer quality, is 
 obtained, and that the smaller animals are the 
 best for butter. 
 
 With regard to bulls, breeders agree that the sires Selection of 
 in the herd should have good dairy ancestors for 
 two or three generations, and with this, personal 
 appearance and constitution should be considered. 
 At the London Dairy and other Agricultural Societies' 
 Shows attempts have been made to secure both 
 qualifications, viz. appearance and utility, by giving 
 prizes by inspection to bulls descended from dams 
 that have won Butter Test prizes. 
 
14 GENERAL MANAGEMENT 
 
 First Calf. In most herds, it is the practice to get the heifers 
 to calve at two years old, as the dairy qualities are 
 thereby developed. When they calve earlier than 
 this, it is better to let a longer period than usual 
 elapse before they calve the second calf. The secret 
 of the successful management of cattle generally, 
 whether Jerseys or not, is to study the individuality 
 of each animall. To put it shortly, the temperament 
 and constitution of the animal must govern its 
 treatment, and this supplies the key to good 
 management. 
 
FEEDING IS 
 
 CHAPTER III. 
 
 Feeding. 
 
 The feeding of Jersey cattle differs much from 
 
 the practice prevailing in the feeding of other 
 
 breeds; for the reason that if a Jersey is to be 
 
 profitable from an economical point of view, she 
 
 must not be over-fed, but receive just so much 
 
 food as will keep up her milk to the proper standard, 
 
 in quantity and quality, without putting on flesh, as 
 
 this militates against both the quantity and quality 
 
 of milk a cow should yield. The best and most 
 
 natural food for Jerseys is the early grass in the 
 
 spring of the year, which generally lasts up to 
 
 the end of June. The aim of the careful feeder 
 
 should be to try and get a food as near as possible 
 
 to the composition and quality of good grass, care 
 
 being taken that the cattle are not fed with a diet 
 
 too rich in albuminoids, which will be shown if 
 
 they improve too much in condition. 
 
 With such rotation crops as rye, trifolium, Rotation 
 , -,. J -/i.-. 'Crops,Roots, 
 
 lucerne, sainfoin, and maize (where it can be etc. 
 
 grown), the flow of milk can be kept up when the 
 
 grass begins to get old ; but when these crops have 
 
 in their turn got coarse and woody, the root 
 
 crops must be looked to as substitutes. Here the 
 
 difficulty of feeding commences. Where milk for 
 
 sale only is required there is not much trouble, but. 
 
l6 FEEDING 
 
 when butter is to be made, great care is necessary. 
 The same remarks hold good with the ccaicentrated 
 foods, under which term are included cereals, and 
 the various meals and cakes. For milk production, 
 cabbages, carrots, swedes, mangels, silage, grains 
 both fresh and dried, crushed oats, bran, cotton 
 and linseed cakes, and some of the manufactured 
 compound cakes are all recommended ; but where 
 the milk is to be used for making butter they are 
 not all equally suitable. 
 
 With careful feeding and skilful manufacture, the 
 butter should be uniform in colour and appearance. 
 In winter, butter is naturally a trifle paler in colour, 
 especially where the only available roots are mangels ; 
 and, to counteract this, the artificial foods which 
 improve the colour of butter should be used. With 
 respect to roots, most feeders are agreed that 
 swedes and turnips are the worst possible food for 
 butter, and brewers' grains come into the same 
 category. Carrots, parsnips, cabbage, kohl rabi, 
 kale, mangels, potatoes and sweet silage are all 
 good for butter; and of these, carrots, parsnips, 
 cabbage and kohl rabi are undoubtedly the best. 
 Where carrots and parsnips can be grown there is 
 really no better food, as they will keep good 
 throughout the whole of the winter ; but as they 
 will not do in all soils, cabbage, kohl rabi, and 
 mangels must take their place. 
 Cabbage. In feeding with cabbage, the stalks and outside 
 
 leaves must not be used, and the hearts or middles 
 are better when pulped, and mixed with chaff. As 
 frost gives cabbage a strong flavour, it is not safe 
 to feed with it after the winter has set in, and 
 
FEEDING 17 
 
 therefore the crop should be grown for use in the 
 autumn and early winter months. Where cabbage 
 is fed alone it is preferable if it can be given out of 
 doors. The best kinds are the Enfield Market, 
 followed by Drumhead, Thousand Headed Kale 
 and Drumhead Savoy. Potatoes, if plentiful, can 
 be used after cabbages are done and before mangels 
 are ready, but they are better steamed. 
 
 Sweet silage does not appear to be generally Silage. 
 adopted, although in the few cases where it has 
 been tried it is said to impart a good colour and 
 flavour to the butter, and to be a good substitute 
 for grass ; but it should be given after milking is 
 over, so that the milk does not get tainted with the 
 smell. It is probably for this reason that it is not 
 more generally used. 
 
 All roots, including kohl rabi, kale, cabbage, &c., Mixing of 
 should be pulped and mixed with chaff. The chaff 
 may consist of equal quantities of hay and sweet 
 oat straw, and the mixture should lie twenty-four 
 hours to ferment. Common salt is often put into 
 this mixture. Some recommend steaming the 
 food, while others consider that hot water thrown 
 over the heap is quite as efficacious. Concentrated 
 food should be mixed with chaff ; but as it is difficult, 
 where there are a large number of animals, to ensure 
 that each cow gets its proper ration, it is always 
 advisable to give each cow its separate allowance of 
 concentrated food at each feed. Some think that 
 meals, when used, should be mixed with hot water, 
 and allowed to soak for some little time. 
 
 Of the concentrated foods, crushed oats, bran. Concentrated 
 bean and maize meals seem to be generally 
 
l8 FEEDING 
 
 approved; but there is a remarkable difference of 
 opinion as to the relative values of linseed and 
 cotton cakes. Linseed cake is thought by many 
 to make the butter strong, soft, and greasy, and no 
 doubt if given in large quantities this might be the 
 case. Cotton cake, on the other hand, is said to 
 make butter of good texture, but to affect the health 
 of the animals and to be dangerous to in-calf cows 
 if given in large quantities. In most of the feeding 
 rations mentioned in the replies, too much cake is 
 given, but it is now generally admitted that if cake 
 is used in moderate quantities, the quality of the 
 , butter is not affected by it. 
 
 In Fleischmann's Book of the Dairy it is stated 
 that zj lbs. of cake per day is the outside quantity 
 for a milking cow ; and from the article on the pro- 
 duction of milk rich in fat, by Mr. N. H. J. Miller, 
 Ph.D., in the eighth volume (part 4) of the Royal 
 Agricultural Society's Journal for 1897, where the 
 whole subject is most carefully considered, it would 
 seem that 2 lbs. to 3 lbs. of cake is as much as any 
 small cow fed for butter produce should have per 
 day, in addition to the other artificial foods. 
 New Foods. Two new foods. Soya beans and Molascuit, neither 
 of which are compounds, have during the past three 
 years been brought before the farming community 
 as useful for milking cattle. 
 
 Soya beans (meal and cake) do not appear to have 
 been used much by Jersey breeders; nor do they 
 seem likely to take the place of linseed or cotton 
 cakes, as experiments recently carried out have 
 shown that the feeding value, when taken in con- 
 junction with the cost, is just about the same as 
 linseed cake and with no better results. 
 
FEEDING 19 
 
 Molascuit : From the replies sent in, this product 
 
 of the sugar cane does not seem to have been 
 
 much used by breeders of Jerseys, but those who 
 
 have used it speak highly of it. 
 
 The quantity of food daily that should be given Quantity of 
 
 Food, 
 to a Jersey in full milk has not been very clearly 
 
 defined in the answers sent in, but the general 
 opinion seems to be that from 6 lbs. to 8 lbs. of 
 artificial food, 15 lbs. to 20 lbs. of hay and chaff, 
 and 15 lbs. to 25 lbs. of roots, is the proper winter 
 allowance for a cow of about 830 lbs. live weight. 
 In the case of very heavy milkers the quantities, 
 with the exception of cake, may be increased propor- 
 tionately, as it must be remembered that the dairy 
 value of the cow is dependent upon her capacity 
 for assimilating a large quantity of food and pro- 
 ducing butter fat ; other things being equal, her 
 value depends upon this power. Of the hay about 
 5 lbs. to 8 lbs. may be given long. It is a difficult 
 question to say of what the artificial food should 
 be compounded. What suits one cow will not 
 always be palatable to another, and a change of 
 food is almost as necessary to a cow as it is to a 
 human being, although the changes should be very 
 gradual. 
 
 To get at the most suitable diet for the produc- |,"*B„Jte7 
 tion of butter, it will be well to consider the Production, 
 different sorts of food recommended, and the in- 
 fluence they have on the butter produced. Cabbage, 
 kohl rabi, kale, and carrots, all produce butter of 
 good colour; mangels, on the other hand, make a 
 very pale butter ; linseed and decorticated cotton 
 cake, maize and bean meal, produce a deeper 
 
20 FEEDING 
 
 coloured butter than do crushed oats and bran. It 
 would seem, therefore, that where cabbage, carrots 
 and other roots are being given, crushed oats and 
 bran should be the staple food ; while, after Christ- 
 mas, in those parts of the country where mangels 
 are the only available roots, cakes and maize and 
 bean meal are better than oats and bran. 
 Food Ration. The food ration, as applied to cattle, defines the 
 quantity of certain constituents which must be 
 present in the food, in order not only to sustain 
 a vigorous life, but also to secure the best economic 
 results in fattening, or in milking. 
 
 These constituents are — dry organic matter, flesh 
 formers or albuminoids, heat formers or carbohy- 
 drates, and fat. 
 
 In the early days of chemistry and physiology, 
 it was supposed that the fat alone in the food 
 supplied the material from which fat was trans- 
 ferred to the body or conveyed to the milk. At 
 a later stage this theory became untenable, as it 
 was shown that the amount of fat present in the 
 food was quite insuflicient for the purpose. It was 
 next asserted that the albuminoids or nitrogenous 
 matter supplied the deficiency. Subsequently, how- 
 ever, doubts were raised whether fat, plus albumi- 
 noids, was sufficient to account for the production 
 of animal fat. Recently it has been discovered that 
 the carbohydrates in the food ration contribute 
 largely to the formation of butter fat, this conclusion 
 being supported by a careful series of experiments 
 recently conducted at Geneva, New York.* 
 
 * See the article on " The Source of Milk Fat," by Professor 
 R. Warrington, in the Royal Agricultural Society of England's Journal, 
 3rd series, vol. ix., p. 2, June, i8g8. 
 
FEEDING 
 
 21 
 
 The food ration may be varied to an almost 
 indefinite extent, and still be economical and 
 efficient, provided that the proportions of the 
 different chemical constituents be strictly regu- 
 lated ; but when this precaution is neglected it is 
 frequently found to be the reverse of economical. 
 For instance, an excessive use of cake only pro- 
 duces the result of inflating the bills of the farm 
 and enriching the manure heap ; whereas a defi- 
 ciency of albuminoids reduces the condition of the 
 animal below the standard of vigour, and renders 
 it incapable of yielding profit. 
 
 We subjoin some examples of feeding rations per 
 diem for cows in full milk. 
 
 Example I. 
 
 Carrots 12 lbs. 
 
 Chaff, oat straw . . 5 „ 
 
 „ good hay .. 5 „ 
 Decorticated cotton 
 
 cake .. .. .. 2 ,, 
 
 Crushed oats .. .. 2 ,, 
 
 Coarse wheat bran .. 2 ,, 
 
 Hay, good ... .. 7 ,> 
 
 Example III. 
 
 Mangels .. ..14 lbs. 
 
 Chaff, as above . . 10 „ 
 Decorticated cotton 
 
 cake 3 „ 
 
 Maize meal .. .. 3 „ 
 
 Hay, good . . . . 7 >. 
 
 Example V, 
 
 Mangels . . . . 20 lbs. 
 Wheat cavings \ 
 
 Hay chaff .. f 23 „ 
 
 Oats 3 » 
 
 Undecorticated cotton 
 
 cake 3 )i 
 
 Molascuit . . . . 2 II 
 
 Example II, 
 Drumhead cabbage, 
 
 inner leaves .. 12 lbs. 
 
 Chaff, as in Example I, 10 „ 
 
 Linseed cake .. .. 2 „ 
 
 Crushed oats . . . . 2 1, 
 
 Bran . . . . . . 2 „ 
 
 Good meadow hay . . 7 „ 
 
 Example IV. 
 
 Mangels .. .. 14 lbs. 
 
 Chaff, as before . . 10 „ 
 Decorticated cotton 
 
 cake . . . . . . 2 I, 
 
 Maize meal . . . . 2 „ 
 
 Malt, sprouted . . .. 2 „ 
 
 Hay, good .. .. 7 „ 
 
 Example VI 
 Mangels 
 Hay 
 Oats straw 
 
 Oats 
 
 Undecorticated cotton 
 cake 3 
 
 .. 20 lbs. 
 chaff 23 „ 
 
 •• 4 » 
 
22 
 
 FEEDING 
 
 Time of 
 Feeding. 
 
 Condition, 
 
 With regard to the concentrated foods — cake, 
 oats, bran, meals, Molascuit, &c. — given in the above 
 examples, it must be borne in mind that these 
 rations are calculated on the supposition that the 
 cows are giving an average of 3 gallons of milk in 
 the 24 hours, and that these quantities should be 
 increased or diminished as the flow of milk exceeds 
 or falls below this yield. A good rule for estimating 
 the amount of concentrated food to be given to a 
 cow or heifer in milk, is to allow 3 lbs. of such food 
 for each gallon of milk yielded. The hay, chaff 
 and roots should not, however, come under this 
 rule, as the quantities given above are necessary 
 whether the cow is milking heavily or not. 
 
 The times at which animals should be fed must 
 be regulated by the system of management adopted 
 in the particular herd. Where the cows are turned 
 out, the number of feeds is fewer than where ihey 
 are kept in. In the latter case, the quantity of 
 concentrated food is not necessarily increased, a 
 little more hay or straw being usually given. In 
 the autumn months about 2 lbs. of concentrated 
 food of an astringent nature may be given with 
 advantage, undecorticated cotton cake and crushed 
 oats being those generally used. 
 
 Bulls should be kept in good hard condition. 
 The addition of crushed oats and a little linseed 
 cake to the ordinary ration of roots and chaff is 
 perhaps the best food. In summer, they should 
 have green food, lucerne and cabbage, or a little 
 rye and cut grass for choice. Vetches are not 
 recommended. It is most essential that they 
 should have plenty of regular daily exercise, if 
 
FEEDING 23 
 
 possible on a road, so that their hoofs may be kept 
 in proper condition. 
 
 If a Jersey heifer calf is fed for show, and kept 
 too long on milk and other rich foods, she is apt to 
 grow fat and to develop a large fleshy udder, which, 
 while for the time it may promise well, eventually 
 turns out deceptive. The natural growth and 
 expansion of the stomach in the young animal 
 should be encouraged and assisted by natural 
 feeding, but it is unwise to give large quantities 
 of highly concentrated food to yearlings. 
 
 The best rations for heifers are as follows : — In 
 the winter months, pulped swedes mixed with 
 chaff — half oat straw and hay — the quantity to be 
 regulated according to the age and size of the 
 animal; in the summer months, they should run 
 in a grass meadow separate from the cows. In- 
 calf heifers should not be starved, or weakly 
 calves may be the result. Rock salt should 
 always be within their reach, and they should 
 have their backs dressed to prevent the attacks 
 of the warble-fly. If concentrated foods are 
 required, small quantities of linseed cake, oats, 
 and bran are recommended. 
 
24 
 
 CALVING ; MILK FEVER 
 
 Treatment. 
 
 High 
 Condition. 
 
 General ' 
 
 Treatment. 
 
 CHAPTER IV. 
 
 Calving; Parturient Apoplexy, commonly 
 CALLED Milk Fever. 
 
 Parturient apoplexy has not the terrors that 
 it formerly had for the owners of heavy milking 
 cattle, thanks to the modified form of the 
 " Schmidt treatment," which first came into notice 
 in the year 1898. 
 
 The disease, however, is still too much in 
 evidence, the reason being that in many cases the 
 cows are not treated on common-sense lines 
 previous to calving, which appears to be the most 
 important factor in the prevention of the disease. 
 
 All breeders seem agreed on one point, viz. that 
 parturient apoplexy (called for brevity " milk 
 fever " in this chapter) is caused by allowing the 
 animals to get into too high condition before calving, 
 and those who have been most successful in avert- 
 ing the disease attribute it entirely to the pre- 
 ventive measures which they have adopted. Milk 
 fever rarely, if ever, attacks an animal before it 
 produces its third calf, and therefore there is little, 
 if any, risk with heifers or cows calving their 
 second calf. 
 
 The treatment recommended for cows due to 
 calve is as follows : — 
 
 The animals should be dried off from four to 
 six weeks before calving at the least, and should 
 
calving; milk fever 25 
 
 be taken up from the field and fed sparingly on 
 dry food, or on foods that will not cause a flow 
 of milk. 
 
 Two or three days after being taken up, an 
 aperient drink should be given, linseed oil, Epsom 
 salts and black treacle being probably those most 
 generally used, and from that date up to the time 
 of calving the bowels should be kept open. In 
 the case of black treacle, one quart should be given 
 three days before calving and repeated after the 
 event, and the animals should be exercised daily. 
 Cows should be taken into the calving box and 
 littered on dirty, i.e. unpalatable straw, or, if 
 obtainable, on peat moss for a week before calving ; 
 as it is always best for a cow to calve upon an 
 empty stomach. 
 
 The use of the clinical thermometer is recom- Use of Ther- 
 mended for a fortnight previous to calving, and if 
 the temperature of the animal remains normal 
 (ioif° to io2f° F.), there need be little cause for 
 anxiety. Should the temperature of the animal go 
 below 100° she should be given a little linseed 
 cake, or any easily digested food of a laxative 
 nature (care being always taken that the bowels 
 are kept open), when it will usually return to the 
 normal. 
 
 The calf, when born, should be rubbed over Treatment 
 with a little salt if left with its mother, and the " * 
 cow should have what is known as a cleansing 
 drink and be covered with a rug, if the weather is 
 cold, to keep her warm and free from draughts. 
 
 The calf will usually take a fair quantity of milk Treatment 
 if left with its dam, so that an occasional milking ° °^" 
 
26 calving; milk fever 
 
 will only be required. If, however, the calf is 
 taken away at once, as is sometimes the practice, 
 the cow should be milked frequently; although 
 in this case only a little milk should be drawn 
 off each time, as a freshly calved cow should not 
 for the first three days be milked out. For the 
 same period after calving a cow should not be 
 left for long, and she should be visited frequently 
 in the day and at night, as a change may come 
 over her at any moment. Her temperature should 
 be taken every two or three hours, and if it remains 
 normal, it may be assumed that the animal is 
 going on well. If her temperature rises, ten drops 
 of Fleming's Tincture of Aconite, given at intervals 
 of three or four hours in a 'femall quantity of water, 
 will generally reduce it. 
 Stimulants. if^ on the contrary, the temperature goes down, 
 a stimulant should be given at once. A wine glass 
 of whiskey in the same quantity of water given every 
 two or three hours will usually bring the tempera- 
 ture up to normal, and stave off an attack of par- 
 turient apoplexy, which probably but for this 
 stimulant would have supervened. It is at times 
 like this that the care and attention of a good 
 cowman are necessary. 
 Use of If. however, the animal drops, hot air should be 
 
 Syphon. injected into the udder through the teats, for which 
 purpose it is better to call in the veterinary surgeon, 
 as not only are members of the veterinary profession 
 far more skilled in using the apparatus, but they will 
 see that thorough sterilization of the syphon, &c., 
 takes place before it is used, an essential in all 
 operations. 
 
CALVING ; MILK FEVER 27 
 
 If, however, a veterinary surgeon is not obtain- 
 able, the following treatment should be adopted : — 
 
 The cow must be kept well propped up on her chest, 
 with small bundles of straw, or sacks filled with straw, 
 as they do not slip away like large or ordinary sized 
 trusses of straw, and consequently make it much 
 easier to keep the cow in an upright position. Her 
 spine should be rubbed with a stimulating liniment, 
 and she should be covered with rugs to keep her 
 warm. 
 
 The udder and teats should next be carefully 
 washed with water and soap (in which a little 
 carbolic acid has been mixed), and then thoroughly 
 dried, and any milk obtainable should be drawn 
 off. 
 
 The teat syphon to be used should be sterilized in 
 a strong solution of carbolic acid and boiling water. 
 
 The apparatus, which, of course, has been kept 
 in its proper box, can then be used in accordance 
 with the instructions given with it, and when done 
 with, it should be cleaned again in the carbolic 
 solution and put away. 
 
 As a rule only one injection is necessary. When 
 consciousness returns, the cow will usually recover 
 very quickly, and it is surprising how soon the effects 
 of the illness will disappear. 
 
 Although all danger from milk fever is said to be Duration of 
 over after the third day, great care should be taken *°2®''' 
 for the first ten days that the animal does not catch 
 cold, and that she is not over-fed. She should be 
 brought to her food by degrees, and only such food 
 a^s is easily digested should be given her. 
 
28 calving; milk fever 
 
 Hay tea, i.e. hay scalded in a bucket of water 
 and allowed to stand until cold, with bran mashes, 
 is the best dietary for the first two or three days, 
 and rock salt should always be within reach. 
 
 The scalded hay as well as the tea should be given, 
 as it counteracts the ill effects of too many bran 
 mashes, which are apt to clog the stomach and 
 interfere with the digestive organs. 
 
 Calves should be taken from their dams after three 
 days, if the cow is doing well. 
 Treatment of The treatment of heifers differs from that of cows 
 in one respect, viz. that there is not the need of 
 preventive treatment, as there is little, if any, risk 
 of parturient apoplexy with the first calf, and even 
 with the second calf the cases are rare, and usually 
 very mild in their attack. 
 
 A drink should be given after calving, and the 
 animal should be kept warm. It is generally better 
 to leave the calf with a heifer for ten days or a 
 fortnight, until the udder gets perfectly right. Great 
 care is necessary with heavy milking heifers, and 
 they should on no account be turned out to grass 
 until all appearance of inflammation in the udder has 
 disappeared. 
 Retention of " Retention of the membranes," which may be 
 caused by taking the calf away too soon, is some- 
 times a difficulty, and where a veterinary surgeon 
 is not close at hand, great trouble may arise in 
 consequence of inability to remove the " placenta." 
 The following drink, much used abroad, is recom- 
 mended as being usually successful : — One pound of 
 West Indian sugar diluted in a quart of water, beer 
 or cider, to be given at once, followed by a similar 
 
calving; milk fever 29 
 
 drink at an interval of six hours, and again by a 
 
 third drink at a second interval of six hours after the 
 
 second dose. Care must be taken to see that the 
 
 sugar is genuine West Indian cane sugar, and not 
 
 German, or made from beetroot, as only the former 
 
 is effectual. 
 
 Breeders have been erroneously inclined to think Disinfecting. 
 
 that parturient apoplexy is an infectious disease, 
 
 because frequently two or three cases occur one after 
 
 another. It is suggested that the true explanation of 
 
 this will be found in the previous treatment of the 
 
 down calving cows in the herd ; but as calving boxes 
 
 should always be kept clean, the following method 
 
 of disinfecting them is recommended : 
 
 Wash the floor and the lower parts of the walls with a solution 
 of carbolic acid or creosote, and lime-wash the upper parts of the 
 wall ; then close all doors and windows, stop up any crevices with 
 straw or hay, and burn 6 lbs. of sulphur in an iron pot (using two 
 or three pots if the size of the cowhouse warrants it) until the air 
 is so dense that you cannot see across the house (i.e. by looking 
 through the window from outside). Leave the cowhouse shut up 
 in this state for at least twelve hours. 
 
 Cows are sometimes affected with " drop," or more Drop, 
 correctly ' ' adynamia nervosa generalis. " This attacks 
 animals both before and after calving. There is no 
 fever, but the cow appears unable to rise. Warmth, 
 good feeding, frequent milkings and doses of nux 
 vomica usually effect a cure, but animals are generally 
 much pulled down, and require considerable attention 
 ifor some time. In cases of this sort a veterinary 
 surgeon may well be consulted, as the after effects 
 of this disease are far more noticeable than those 
 following an attack of parturient apoplexy. 
 
 The injection of air is not necessary in these 
 cases, as the flow of milk is not checked. 
 
30 TUBERCULOSIS, JOHNE S DISEASE, ETC. 
 
 CHAPTER V. 
 
 Tuberculosis, Johne's Disease, Abortion, Ere. 
 
 Tuberculosis, parasitic gastritis, Johne's disease, 
 abortion, and sterility are maladies dreaded by the 
 owners and breeders of pedigree stock because of 
 the losses, pecuniary and otherwise, which always 
 accompany their advent into a herd. 
 
 Government Since the last Edition of this book was published 
 (1903) these diseases have been much discussed ; 
 tuberculosis — because of the supposed affinity be- 
 tween the human and bovine bacilli ; abortion, 
 because the disease had become so widespread that 
 the Government appointed a Departmental Com- 
 mittee to enquire into and report on it — parasitic 
 gastritis and Johne's disease — from the increasing 
 number of cases, which formerly attributed to 
 tuberculosis — and only of late years correctly 
 diagnosed — have been a source of trouble and loss 
 to the breeder. 
 
 Tuberculosis. Tuberculosis. Taking these diseases in the order 
 named, it was at one time thought that Jerseys were 
 more susceptible to tuberculosis than other breeds of 
 cattle, but this is not the case. Tuberculosis in 
 cattle is unknown in Jersey, the tuberculin test having 
 failed to show a single case there, for which reason, 
 in the experiments carried out at the Tuberculosis 
 Experimental Farm at Stansted, calves from 
 
TUBERCULOSIS, JOHNE's DISEASE, ETC. 31 
 
 the Island were always procured, since their 
 dams were known to be free from the disease. It 
 must not be supposed, however, that Jerseys are 
 immune from the disease, as when brought into 
 contact with tuberculous cows they contract the 
 disease as readily as others do. 
 
 Coming to the disease itself, there is no doubt Tuberculin 
 
 Test 
 
 that the tuberculin test is the only reliable method 
 of detecting the presence of tuberculosis ; but as it 
 is^not compulsory, there will naturally be many 
 breeders who decline to have it applied to their 
 herds unless compensation in some form or other be 
 paid in the case of cows reacting, as they contend 
 that the question of stamping out the disease is a 
 national one, and should be undertaken by the State. 
 
 There are doubtless many herds in England 
 which are quite free from the disease, where the 
 animals — living a more or less open air life, and 
 kept in natural and healthy conditions — have not 
 been brought into contact with tuberculous cattle, 
 poultry, and other contaminated stock. In such 
 cases there is no reason why, with proper care 
 ■ and precautions, tuberculosis should ever find its 
 way into such herds. 
 
 To diagnose tuberculosis other than by the Diagnosis, 
 tuberculin test, is not an easy matter. Swellings 
 of the glands of the throat * and in the udder, 
 chronic cough with a high temperature are usually 
 indications of the presence of the disease ; but as 
 these symptoms may have arisen from other 
 
 * "Cattle Tuberculosis." H. Sessions, F.R.C.V.S., etc, etc., 
 and Edition. Barthiere, Tindall & Cox, London. 
 
32 TUBERCULOSIS, JOHNE'S DISEASE, ETC. 
 
 causes, they cannot be said to be absolutely 
 reliable. 
 
 Assuming, however, that tuberculosis is found 
 in a herd, it is well to consider what steps should 
 be taken to get rid of it. 
 Management, i. All the infected animals should be removed 
 from the sound ones. They should be kept in 
 separate sheds and isolated as far as possible ; for 
 although it is thought that the disease is not 
 nearly as easily contracted in the open air, yet, 
 wherever possible, the unsound cattle should be 
 grazed in different pastures. 
 
 2. All the buildings and cowsheds should be 
 disinfected; and by that is meant not a mere 
 washing with whitewash or a solution of carbolic 
 acid, but a thorough scraping and washing down 
 with a force pump of all nooks and crannies in the 
 roofs, walls and floors with disinfectants, followed 
 by fumigation and a coat of lime whitewash, to be 
 applied with syringes and brushes, so that every 
 crevice may be purified and every germ killed. 
 
 3. The ventilation of all buildings must be 
 brought up to date. Under this heading it must 
 be remembered that cubic air space is a minor 
 matter, if there is sufficient ventilation and direct 
 draughts are avoided, as there cannot be too much 
 fresh air in any buildings where stock are kept. 
 
 4. All the milk from the tuberculous cattle 
 should be analysed to see if any tubercle bacilli 
 are present; milk which is free from the bacilli 
 should be sterilized, while that which is infected 
 should be thrown away and not given, as is some- 
 times the case, to pigs. 
 
TUBERCULOSIS, JOHNE S DISEASE, ETC. 33 
 
 5. All affected animals not in calf should be 
 disposed of for slaughter as soon as possible. 
 
 6. Those in calf may be kept until they have 
 calved, the calves being removed at birth, and 
 brought up on the milk of healthy cows. After 
 calving, the dams should be eliminated from the 
 herd. 
 
 Experiments carried out in Denmark and other 
 countries have shown that tuberculosis is not 
 hereditary, so that the loss to the breeder is 
 lessened, inasmuch as he is able to save the calf 
 where a valuable cow has to be sacrificed. At 
 the present time experiments are being carried 
 out at Woburn by the Royal Agricultural Society, 
 which, it is hoped, will demonstrate the accuracy 
 of this paragraph and perhaps throw more light on 
 the disease generally. 
 
 Cattle are said to have recovered from tuber- 
 culosis where the disease was not far advanced 
 and open air treatment has been carried out ; but 
 breeders, as a rule, will be shy of bringing an 
 animal again into a herd which has once failed to 
 pass the tuberculin test. 
 
 Those who go to the trouble and expense of 
 stamping out contagious and infectious diseases 
 will eventually be compensated by the higher 
 prices their stock and produce will command, to say 
 nothing of the worry and anxiety which a clean 
 bill of health will save them. 
 
 Parasitic Gastritis and Johne's Disease. — Wasters, Parasitic 
 Wastrels, Piners, are names given in different parts johne's ' 
 of the country to cattle of all ages, male and female i^iseaseetc 
 alike, which pine or rather waste away, without 
 exhibiting any febrile symptoms or loss of appetite. 
 
34 TUBERCULOSIS, JOHNk's DISEASE, ETC. 
 
 Wasting usually commences with diarrhoea, and 
 almost immediately, if the animals are in milk, the 
 flow of milk rapidly decreases. 
 
 Until recently this condition of the animals 
 was put down to tuberculosis, while in the West of 
 England it was ascribed to " Teart " land. Lately 
 the disease has been diagnosed either as parasitic 
 gastritis, or Johne's disease. 
 Symptoms. in ^Qth cases the symptoms are much alike; 
 diarrhoea, accompanied by rapid loss of flesh, but 
 with no fever, while usually the appetite is good. 
 There is, however, one important difference between 
 the two diseases. Parasitic gastritis is caused, as its 
 name implies, by a parasite or worm in the fourth 
 stomach; Johne's disease by a bacillus which is 
 found in the mucous coat of the intestines and in 
 the mesenteric glands.* 
 
 Notice was definitely directed to the true nature 
 of parasitic gastritis in this country by Sir John 
 McFadyean in the year 1897, in his report as 
 Principal of the Royal Veterinary College, in the 
 Royal Agricultural Society of England's Journal, 
 vol. viii., part i, 1897, where he mentions the case 
 of two animals in a "very emaciated condition," 
 and suffering from '* profuse diarrhoea," presenting 
 "the general appearance of animals in the last 
 " stage of tuberculosis." The post-mortem exami- 
 nation revealed the fact that in each case "all 
 the organs were healthy save the fourth stomach 
 and intestines," while " microscopic examination 
 
 * Report of the Chief Veterinary Officer under Diseases of Animals 
 Act. Board of Agriculture and Fisheries, 1909. 
 
TUBERCULOSIS, JOHNE S DISEASE, ETC. 35 
 
 brought to light the " presence of numerous small 
 round worms." 
 
 No cure for this disease has been discovered, but Remedies, 
 as in a few cases where animals were suffering 
 from profuse diarrhoea and exhibiting the symptoms 
 mentioned above, tobacco has been found beneficial, 
 the treatment is here given. 
 
 Half an ounce of strong tobacco, made up into a 
 ball with butter or lard, should be given the first 
 thing in the morning. 
 
 This dose is to be repeated every other day, until 
 three doses in all have been administered, when 
 they should be discontinued for a week. 
 
 After the interval of a week, the three doses should 
 be repeated and again a week's interval should be 
 allowed to elapse,, after which a third lot of doses 
 should be given. The period of five weeks is 
 necessary to kill the worms and the eggs which 
 may be hatched out during that period. 
 
 During treatment, the animal should be fed on 
 dry food and given lime water to drink, and should 
 be kept away from all other cattle. 
 
 The manure should be burnt or ploughed in, and 
 must on no account be put on any land to which 
 animals of any sort have access. 
 
 B-Napthol has also been recommended for the 
 disease, the doses and treatment being as follows : 
 
 One drachm night and morning in a pint of beer. 
 
 The result of this should be that the dung of the 
 animal should become practically odourless ; when 
 this has occurred, the evening dose can be dis- 
 pensed with, or the doses can be gradually 
 reduced as the animal improves in condition. 
 
36 TUBERCULOSIS, JOHNe's DISEASE, ETC. 
 
 Johne's Disease. — This disease, which was so 
 named by Sir John McFadyean after the " German 
 "Veterinarian who first discovered this particular 
 " form of enteritis in a cow, is a chronic inflam- 
 " mation affecting the internal coats of the intestines 
 " (enteritis) in cattle." * 
 
 To the breeder of stock the symptoms are much 
 the same as in parasitic gastritis, but in Johne's 
 disease they usually become acute shortly after the 
 animal has calved, whereas in parasitic gastritis 
 they may appear at any moment. It is not, how- 
 ever, safe to rely on this difference. 
 
 The faeces have not only a nasty smell, but are of 
 a bad colour and have a " bubbly appearance." t 
 Avian Although up to the present time no cure for this 
 
 Tuberculin, (jige^se has been discovered, "Professor Olaf 
 "Bang (Zentralblatt fur Baktenologia) has found 
 " that cattle suffering from Johne's disease react to 
 " avian tuberculin by elevation of the temperature 
 "in exactly the same manner as do tuberculous 
 " cattle to infections of ordinary tuberculin. The 
 " doses of avian tuberculin which he employed 
 "ranged from 75 centigrammes to 2 grammes 
 " (approximately, 13 to 35 minims). 
 
 " It is, therefore, to be hoped that avian tubercu- 
 "lin may assist in dealing with Johne's disease, 
 " particularly in the direction of diagnosing the 
 "affection in an early stage. 
 
 " Bang contests the assumption that Johne's 
 
 * " Johne's Disease in Cattle." by James T. Angwin, M.R.C.V.S., 
 Veterinary Record, July 20, 1907. 
 
 t Report of the Chief Veterinary Officer under Diseases of 
 Animals Act. Board of Agriculture and Fisheries, 1909. 
 
TUBERCULOSIS, JOHNE S DISEASE, ETC, 37 
 
 " disease may be caused by the bacillus of avian 
 "tuberculosis, objecting to it because fowls are 
 "resistant to attempts to infect them by feeding 
 " and inoculation with material from Johne's 
 "disease, and because cattle after feeding with 
 " avian tubercle bacilli, develop true tuberculosis. 
 " Moreover, healthy cattle can be infected with 
 " Johne's disease by injecting pieces of the intestinal 
 " mucous membrane of affected ones." * 
 
 Until, however, testing with " avian tuberculin" 
 is generally adopted, breeders are strongly recom- 
 mended to get rid of all affected animals ; to 
 burn or plough in the manure, and thoroughly dis- 
 infect all sheds in which any animal suffering from 
 this disease has been housed. 
 
 All cattle suffering from diarrhoea should be kept 
 indoors, and on no account be put into the pastures 
 where the cows usually graze, as the germs of these 
 two diseases may be picked up from the grass, as in 
 th6' tj^se of the abortion bacillus, 
 
 A. question was asked whether this disease was 
 considet'ed'hereditary, and the answer seems to show 
 that although there is no positive proof that it is 
 so ; yet both in the case of animals that have died 
 from Johne's disease, as well as from parasitic 
 gastritis, the descendants appear to be more prone 
 than others to contract these diseases. 
 
 A bortion. — This disease is one of the worst that Abortion, 
 can befall a breeder of pedigree diiry cattle. The 
 unexpected way in which it comes into a herd, and 
 the pecuniary loss entailed are bad enough, but the 
 uncertainty as to where it will end, or how it is to 
 
 * The Veterinary Record, November 20, 1909, p. 344. 
 D 
 
38 
 
 ABORTION 
 
 Spondic 
 Abortion, 
 Cause. 
 
 Prevention. 
 
 be Stamped out, cause the greatest anxiety to the 
 owner of any sort of stock. 
 
 Abortion has been defined as " the premature 
 expulsion of the impregnated ovum, the embryo, 
 or the foetus before vitality," and premature calving 
 as " expulsion of the foetus after vitality," but in this 
 chapter both are considered as abortion only. 
 Abortion is classed under two headings : (i) " spora- 
 dic"; (2) "epizootic." 
 
 Sporadic abortion, is caused by the following : — 
 (i) Bad food of various sorts and impure water ; 
 (a) hot, dirty, and badly-constructed stables with 
 inside drains; (3) blows, strains, slips, falls; (4> 
 fright, excitement, such, for instance, as might be 
 caused by a pack of hounds running through a 
 herd, or turning the animals out with colts,^ 
 donkeys, &c. 
 
 In properly managed herds this form of abortion 
 should be rare, as it ought not to be traced to 
 preventable causes, such as musty food, impure 
 water, badly constructed or dirty buildings. In like 
 manner, blows, strains, slips, falls, and other mis- 
 haps should not occur if the cowmen take ordinary 
 care in bringing the animals in and out of the cow 
 shed and meadows, and also see that cows in use 
 are not turned out with the others. 
 
 Sudden frights, which are very often the cause 
 of this form of abortion, are of course sometimes 
 unavoidable; and to prevent or mitigate these 
 evils as much as possible, is one of those traits of 
 cleverness and good management which distinguish 
 a good from a bad cowman. 
 
 Sporadic abortion differs from epizootic abortion 
 
ABORTION 
 
 39 
 
 in the fact that, not being caused by a bacillus, 
 there is not the same risk of contagion as with 
 cases of epizootic abortion ; so that if care is taken 
 to isolate the animal and disinfect thoroughly, as is 
 mentioned below in the cases of epizootic abortion, 
 the probability of confining the disease to the 
 particular case is almost assured. 
 
 With epizootic abortion the case is different. Epizootic 
 Professor Bang, of Copenhagen, by experiments ^*'°'^"'°" 
 carried out by himself, and since confirmed in the 
 recent report of the Departmental Committee on 
 abortion, has shown that epizootic abortion should 
 be regarded as a " specific uterine catarrh deter- 
 " mined by a definite species of bacterium." * He 
 also found that the " uterine catarrh " set up by the 
 abortion bacilli did not always entail the expulsion 
 of the foetus, the death of the foetus only being 
 sometimes the result. He further ascertained that 
 the " bacilli retain their vitality for at least seven 
 " months, and are not expelled of necessity with the 
 " foetus, but remain in the uterus unless a careful 
 " disinfection of the uterine cavity is carried out." 
 
 The Departmental Committee referred to above 
 have since shown that ingestion, or "taking the 
 " virulent material in by the mouth," is the most 
 important, " probably because the most frequent, 
 " way in which the disease is spread." + 
 
 In all cases of epizootic abortion, infection origi- infection, 
 nates with the uterine discharge after the abortion 
 has taken place, since this discharge may contami- 
 nate not only the food but the water supply, and 
 " be brought into contact with the genital organs 
 
 * Bath and West of England Journal, 1897.8, p. 220. 
 
 t " Epizootic Abortion in Cattle " ; Leaflet No. 108 issued by the 
 Board of Agriculture and Fisheries. 
 
4° ABORTION 
 
 " of Other animals by the latter lying on contami- 
 "nated litter, or dipping their tails into the 
 "continuous gutter which is so frequently to be 
 "found in cowsheds behind the stalls." "This 
 "virulent material may also be carried some distance 
 "by dogs or foxes, and on the hands and boots 
 " of the attendants." * 
 Treatment. Ytom the above it will be seen that, as in milk 
 fever cases, " prevention is better than cure," and 
 the following treatment is recommended. When 
 any premonitory signs of abortion are noticeable, 
 the cow should be removed at once to a separate 
 building, so that the disease may be kept within 
 bounds. 
 
 The foetus and excreta should be burnt or buried 
 in quicklime, and should on no account be put in a 
 manure heap or yard. If the abortion has taken 
 place in the field, the ground should be dressed with 
 quicklime and dug over. If the abortion takes place 
 in the cow sheds, the aborting animal must be 
 removed elsewhere as quickly as possible, and the 
 standings and immediate surroundings of the animal 
 should be thoroughly disinfected. 
 
 The system adopted by Mons. Nocard, described 
 by the late Sir G. T. Brown in an article published 
 in the Royal Agricultural Journal, is as follows t : — 
 
 (i) The weekly disinfection of the cowstalls and drains behind 
 the cows, with a solution of sulphate of copper, phenic acid, — 
 i.e. carbolic acid, and corrosive sublimate. 
 
 (2) A daily washing, by means of a sponge saturated with the 
 solution of corrosive sublimate, of the anus, the vulva, the perinaeum 
 
 * " Epizootic Abortion in Cattle" ; Leaflet No. 108 issued by the 
 Board* of Agriculture and Fisheries. 
 
 t See " Abortion in CzMe," Royal Agricultural Sociefy of England^ 
 Journal, vol. ii., part 4, 1891. 
 
ABORTION 41 
 
 and the tail of all the pregnant cows. The prescription used tor 
 this purpose is as follows: — 
 
 Rain water about 10 pints. 
 
 Corrosive sublimate 2J drachms. 
 
 Hydrochloric acid i J ounces. 
 
 Chinosol, izal, lysol, phenyle and Jeyes' fluid can 
 all be used in the place of the above wash, the 
 advantages they have over it being that they are 
 prepared ready for mixing with water, and full 
 instructions are given as to the strength requisite 
 for the different uses they may be put to. 
 
 Cows which have aborted should be syringed once 
 or twice daily with an antiseptic solution until all 
 discharge ceases, and should be kept away from the 
 other cattle for at least six weeks, preferably two 
 months. When the discharge has entirely dis- 
 appeared, a weekly syringing is recommended, and 
 a final thorough washing of all " the posterior parts 
 of the animal before she is put back to the herd."* 
 
 It is most important that the men who look after Attendants, 
 those cows that have aborted should not go amongst 
 the other cattle, or if they are obliged to do so, 
 should change their clothes, and wash their hands 
 in an antiseptic solution. 
 
 The general opinion appears to be that premature Effect on 
 calving and abortion only temporarily affect the properties, 
 milking properties of the cow, and that if she 
 subsequently calves at her full time, the milk yield 
 will be as good as before. Where a cow has calved 
 prematurely, and still remains in the herd, she 
 should not be sent to the bull until two or three 
 months after the time she should have carried her 
 
 * Leaflet No. 108, "Epizootic Abortion in Cattle ": Board of 
 Agriculture and Fisheries. 
 
42 
 
 ABORTION 
 
 Infection 
 from Bull. 
 
 calf, and then only if she has thoroughly cleansed, 
 and been properly disinfected. 
 
 The question whether infection can be transmitted 
 through the bull is an important one, and it is 
 discussed so thoroughly and so well in the leaflet 
 quoted above that the whole paragraph on this point 
 is inserted at length. 
 
 " With regard to the bull as a source of infection, 
 
 'it is not inconceivable that if he serves a clean 
 
 'cow a very short time after having served an 
 
 ' animal which has very recently aborted he may 
 
 ' infect the former. Under the ordinary conditions 
 
 ' of farming, however, it is seldom that an animal 
 
 ' which has aborted goes to the bull for a month or 
 
 ' more after the act of abortion. By this time the 
 
 ' discharge has usually ceased, so that the bull does 
 
 ' not run much risk of contaminating himself. More- 
 
 ' over, it is comparatively seldom, except in the case 
 
 ' of what is called a " co-operative bull " (that is to 
 
 ' say, a bull kept by a society for serving the cows 
 
 ' of a large number of small owners), that the bull 
 
 ' will have the opportunity of serving a clean cow 
 
 'immediately after he has served one which has 
 
 'recently aborted. The bull, then, cannot be 
 
 ' regarded as a carrying agent of the first importance, 
 
 ' but is admittedly a factor in the spread of abortion, 
 
 ' and infection in this way must be guarded against." 
 
 In pedigree herds of cattle, when cases of abortion 
 
 occur, the loss from a pecuniary point of view must 
 
 of necessity be heavy, more particularly in the 
 
 case of Channel Island cattle, as they are not 
 
 butchers' animals. The question, therefore, of 
 
 getting rid of them, except in isolated cases, will 
 
 probably not be entertained. 
 
ABORTION 43 
 
 There is some comfort in such circumstances in After Effects. 
 learning from Sir John McFadyean that " Experience 
 " has shown that repeated or even second abortions 
 "are the exception, though it must be admitted that 
 " the exceptions are not rare. There are grounds 
 "for thinking that, as in other contagious diseases, 
 "recovery from a first attack of epizootic abortion 
 " leaves the animal for a time protected against a 
 *' second attack." * 
 
 This is confirmed in the report of the Depart- 
 mental Committee in the leaflet on Epizootic 
 Abortion mentioned above, the paragraph relating 
 to which is as follows: — 
 
 " As regards infection in the case of cows which 
 "have aborted for the second or third time in 
 " succession, it does not follow that it is owing to 
 " the persistence of abortion bacilli in their organs. 
 "It is much more likely that they have been re- 
 " infected in the ordinary way. It is to be noted 
 "that the majority of animals, at least, acquire a 
 "considerable degree of immunity from the disease 
 "after one attack, but a proportion of them fail to 
 "acquire this immunity, and are thus capable of 
 "being re-infected." 
 
 Although the dread of an attack of abortion in a 
 herd is always present to a breeder of pedigree 
 stock, it is satisfactory to learn from the report of 
 the Chief Veterinary Officer to the Board of 
 Agriculture and Fisheries, 1909 1 : " That it is 
 
 * Royal Agricultural Society of England's Journal, vol. Ixii., 
 page log. 
 
 t Leaflet No. 108, "Epizootic Abortion ia Cattle " : Board of 
 Agriculture and Fisheries. 
 
44 ABORTION 
 
 "possible to immunise animals in the laboratory 
 "against the disease," and that "this problem is 
 " still being studied under the conditions which 
 " obtain in practice in connection with infected 
 " herds which have been put at the Committee's 
 "disposal." 
 
 One point not touched upon in the foregoing 
 remarks calls for comment. In the last Edition of 
 the book, many breeders expressed an opinion that 
 doses of carbolic acid had, if not prevented, at least 
 stopped the spread of abortion. The experiments 
 under this head carried out by the Departmental 
 Committee do not bear out these conclusions, and 
 therefore this treatment is not recommended. 
 Disposal of One further paragraph from the leaflet on 
 Epizootic Abortion is inserted at length, as the 
 advice given in it is excellent, and, if followed, may 
 perhaps help to arrest the spread of the disease, 
 while the concluding paragraph holds out a ray of 
 hope to the breeder of valuable stock. 
 
 " No animal which has aborted should be sent to 
 " market or sold to another establishment until she 
 " has undergone the proper period of isolation and 
 "been disinfected, otherwise she may carry infection 
 " elsewhere. With some farmers it is customary to 
 "get rid of animals which have aborted. It 
 " should be pointed out, however, that animals which 
 "have suffered from an attack of the disease are 
 " usually more resistant to it than those which have 
 " not, and Jhat by keeping animals which have 
 " aborted one may be better enabled to get rid of 
 " the disease, as the use of immunised stock is much 
 " more advisable for. this purpose than the introduc- 
 
ABORTION AND STERILITY 45 
 
 "tion of new animals. It may be mentioned that 
 "it is possible that immunisation methods which 
 " are at present being tried by the Committee on 
 "Contagious Abortion may eventually be of con- 
 " siderable service in getting rid of the disease. It 
 " is too soon, however, to recommend a trial of these 
 "methods except as an experiment. Although 
 "nothing definite can be stated regarding the 
 " efficacy of preventive inoculation in practice, it 
 " may at least be said that it does not do the animals 
 "any harm."* 
 
 Sterility. — It was formerly thought that sterility, sterility, 
 following after abortion, was a complement of that 
 disease, but the researches of the " Departmental 
 Committee on Abortion " have shown that " sterility 
 "follows uncomplicated abortion in only a small 
 " minority of cases," and that the pure " virus of 
 " epizootic abortion does not give rise to vaginitis 
 " when inserted into the genital passages," * conse- 
 quently other reasons for sterility must be looked for. 
 
 Over-feeding, with lack of exercise, both in the 
 male and female, has always been considered as 
 conducive to sterility, but cases from this cause 
 must be few and far between. 
 
 A disease known as Contagious Granular Vaginitis Contagious 
 is said to be " very prevalent on the continent of Vaginitis. 
 Europe and in certain parts of America,"! and it may 
 be that this disease is the true cause of the sterility. 
 
 * " Epizootic Abortion in Cattle": Leaflet No. io8, Board of 
 Agriculture and Fisheries. 
 
 f Report of the Chief Veterinary Officer on Contagious Granular 
 Vaginitis in Cows and Sheep : Board of Agriculture and Fisheries, 
 igog. Price is. 
 
46 
 
 ABORTION AND STERILITY 
 
 complaints of which have recently been on the 
 increase. 
 
 In the report from which .the extracts quoted 
 above have been taken a full description of the 
 method of infection and prevention are given, and 
 the reader is referred to il for further information. 
 The symptoms are described as follows : — 
 
 Symptoms. Symptoms : " The disease begins either in an acute 
 "or chronic form. In the acute form there is a 
 " certain amount of straining and frequent passage 
 "of urine, a mucous or muco-purulent discharge, 
 " and the internal mucous membrane of the vagina 
 "is red in parts, with a greyish-yellow exudate. 
 " The cow may be suffering from chronic vaginitis 
 " and remain unsuspected, the lesions, however, are 
 "very visible if one takes the trouble to expand the 
 " external genital orifice. The mucous membrane is 
 " redder than normal, and on parts of its surface one 
 "sees a variable number of small granules about 
 " the size of a pin-head. At first they are red, but 
 "later become yellow, feeling hard and solid to the 
 " touch ; these may persist for several months." 
 
 Prevention, Prevention seems to be confined to isolation of 
 the affected animal, and to the use of disinfectants 
 both on cattle (male and female) and in the buildings. 
 
CALF- REARING 47 
 
 CHAPTER VI. 
 
 Calf-rearing. 
 
 The feeding of Jersey calves, like the feeding of 
 Jersey cows and heifers, is peculiar to the breed. 
 They require special treatment for the reason that, 
 being wanted for the dairy, they must not be 
 allowed to get fat, but be kept in a healthy, growing 
 condition. 
 
 In Jersey, cake is not given to heifer calves, and 
 although in this country the climate is not so good 
 as it is on the Island, yet the Jersey system of 
 calf-rearing should be followed to this extent — that 
 foods rich in oil should be fed sparingly to those 
 animals that are intended to be kept for the herd, 
 with a view of developing the milk-producing and 
 not the fat-producing tendencies in the animal. 
 
 The system of calf-rearing generally adopted Rearing, 
 is as follows: — 
 
 The calf in most cases is allowed to remain with 
 its dam, if from a heifer, for ten to fourteen days, 
 if from a cow, from two to three days. After being 
 taken from its dam, it should be fed for the first 
 week or ten days three times a day upon new milk 
 diluted with one third part of water, the quantity 
 at each meal not to exceed three pints. When the 
 calf is a month old, separated or skimmed milk may 
 be added to the new milk, until the new milk is 
 
48 
 
 CALF-REARING 
 
 Feeding. 
 
 Cleanliness, 
 etc. 
 
 gradually displaced. In some cases, calf meal is 
 mixed with the separated milk, the quantity being 
 gradually reduced until the diet consists of separated 
 milk only. This should be discontinued when the 
 calf is six months old. 
 
 As soon as the calf can nibble, a little hay is 
 given with small quantities of crushed oats and 
 (when only having separated milk) a little linseed 
 cake dust. Some breeders add bran, but, if damp, it 
 is a little too laxative, and if dry, calves do not 
 appear to do so well on it as on crushed oats. 
 
 Rock salt and a lump of chalk in the manger are 
 recommended. When old enough, the calf may be 
 fed in winter on pulped roots and chaff. 
 
 In the summer, calves six months old and upwards, 
 may be turned out to grass in a meadow away from 
 the cows, and rock salt should always be within 
 their reach. 
 
 The same remarks as to feeding heifer calves 
 apply to bull calves, if they are being kept for use 
 in the herd. If they are wanted for the butcher, they 
 should be treated accordingly ; but, as a rule, it will 
 pay Jersey breeders better to sell bull calves at three 
 days old than to keep them for four or five weeks, 
 as the value of the new milk consumed during that 
 period will probably exceed the price a butcher 
 will ultimately give for the calf. 
 
 In rearing calves, the following are of paramount 
 importance — cleanliness, regularity, careful attend- 
 ance. 
 
 The calf shed should be kept clean and sweet ; 
 the pails from which they drink, whether ordinary 
 or Tucker's, should be washed with boiling water 
 
CALF-REARING 49 
 
 each time they are used (this especially refers to 
 the indiarubber teats in the Tucker's feeding pails), 
 and the mangers or boxes which contain the other 
 foods should be cleaned out daily. 
 
 The feeding should be at regular intervals, the 
 milk given should be at an even temperature, and 
 the amount of food, both milk and other sorts, 
 should be properly measured. 
 
 A careful calf-rearer will always see that the 
 animals are kept warm and brushed over when 
 young, remembering that calves miss the attention 
 given them by their dams ; for which reason they 
 should always have their mouths and nostrils dried 
 after drinking their meal or milk, and be given a 
 little hay to nibble at before being untied, as this will 
 generally stop them from sucking each other — a 
 pernicious habit which they acquire after taking 
 their milk from the pail. Calves do much better 
 when tied up away from one another while eating 
 and drinking. 
 
 If these points are attended to, calves should do Scour, 
 well, but the neglect of them is apt to cause scour, 
 indigestion, and other ailments which should not 
 occur in a properly managed herd. 
 
 In the first edition of this book particulars were 
 given of the causes and treatment of " scour " in 
 calves, and the remedies suggested have, it is 
 believed, proved successful in ordinary cases of this 
 disease. But a quite distinct and very fatal form of 
 scour, peculiar to newly-born calves, has recently 
 been recognised, and for this ordinary remedies are 
 of no avail. This form of scour (dysenterica 
 neonatorum), commonly called "white scour" in 
 
50 CALF-REARING 
 
 calves, has been thoroughly investigated and reported 
 upon by the Department of Agriculture and Tech- 
 nical Instruction for Ireland. 
 
 The numerous cases of deaths from this com- 
 plaint in Munster resulted in investigations (which 
 included post-mortem examinations) being carried 
 out by Mons. Nocard, the eminent French Bac- 
 teriologist, and Professor Mettam, the Principal of 
 the Royal Veterinary College of Ireland, from which 
 resea.rches the nature of the disease, the modes of 
 its transmission, and the preventive measures to 
 be adopted, were discovered. 
 
 " Umbilical infection " is undoubtedly the cause 
 of white scour, " which occurs at the moment of 
 " parturition, through the wound arising from the 
 " rupture of the cord." 
 
 As several cases of this disease have been 
 reported by Jersey breeders, the leaflet on the 
 prevention of " White Scour in Calves," pub- 
 lished by the Department of Agriculture and 
 Technical Instruction for Ireland in 1903, is given 
 here at length so far as it relates to the treatment 
 of the new-born calf. 
 
 " I. — Disinfection of Premises. 
 
 Disinfection. «< The floors of cow-houses and calf-houses should 
 "be thoroughly cleaned and disinfected at least 
 " once a week with a solution of blue-stone (2 lbs. 
 " blue-stone to every 3 gallons of water required). 
 " The floor of the calf-house should be of concrete, 
 "and must be swept daily and disinfected with a 
 " solution of blue-stone of the above strength. 
 
CALF-REARING 51 
 
 " II. — Navel Treatment. 
 
 " {a) When the cow is about to calve place a Navel 
 "good layer of clean fresh hay or straw behind 
 " her to keep the calf clean. 
 
 "(b) When she shows signs of calving her 
 " ' bearings ' should be washed with a warm a per 
 " cent, solution of lysol in rain-water. The same 
 "warm solution of lysol should be injected into 
 "the passage through which the calf is to be born. 
 
 " (c) The navel cord should be tied immediately 
 "at the birth of the calf with twine which must 
 " be kept ready in a solution of lysol. The person 
 " who is to tie the cord should first scrub and wash 
 " his hands in a solution of lysol. 
 
 " (d) Immediately the cord is tied the portion 
 "adhering to the calf and the surrounding area 
 "must be well painted with a solution of iodine 
 " in methylated spirits (35 grains iodine to 2 pints 
 " methylated spirits). 
 
 "(e) After a few minutes the navel cord must 
 " be painted with a layer of collodion containing 
 " I per cent, of iodine, or Stockholm tar may be 
 " used for this purpose instead of collodion and 
 " iodine. 
 
 " Navel treatment without repeated and absolute 
 " disinfection will not be successful. 
 
 " Newly-born calves must be placed in a spot 
 " which has been freshly disinfected. Carbolised 
 " sawdust will be found a useful litter; 
 
 "Healthy calves should not be housed or fed 
 " with those that are diseased." 
 {-■ Cleanliness of the cow boxes, both before and 
 after calving, is undoubtedly an important factor, 
 
52 
 
 CALF-REARING 
 
 Remedies. 
 
 Husk or 
 Hoose. 
 
 ■ and keeping the calf warm and free from draught 
 for the first few days must not be neglected. 
 
 Ordinary scour, as distinguished from " white 
 scour," is generally caused by the milk of the 
 Jersey cow being too rich for the calf; and when 
 this is the case, the milk should be diluted with 
 water, or, better still, with lime water. If this does 
 not stop the scour, gruel should be substituted for 
 milk. The calf should be kept warm by putting a 
 rug on it, and should also be kept clean. 
 
 When an attack of scour commences, the bowels 
 should first be relieved, a small dose of castor oil 
 being recommended, followed an hour afterwards 
 with a teaspoonful of bicarbonate of potash dis- 
 solved in warm water. A few drops of chlorodyne 
 have been found efficacious, as also a new-laid egg, 
 given with the shell ; but the consensus of opinion 
 of most breeders is that reducing the richness of 
 the milk is the best remedy for this disease. 
 
 Another disease to which calves — and in some 
 seasons, cows — are prone is "husk" or "hoose." 
 This is caused by the presence of a woexflAn the 
 throat, which is taken up by the animals from 
 the grass, before the dew is off in the early morning, 
 or after a long drought when the ground has been 
 soaked by a heavy rain. 
 
 The symptoms are a short hacking cough and a 
 general unthriftiness of appearance. To get rid of 
 this worm in the early stage of the disease is most 
 important, as if it finds its way down to the lungs 
 the result may be fatal. 
 
 Prevention is better than cure in this, as in other 
 diseases, and therefore the careful cowman will 
 
CALF-REARING 53 
 
 keep the young stock in until the dew is o£f and 
 the herbage so dry that the worms have disap- 
 peared ; he will also see that rock salt is always 
 within the reach of all cattle, whether old or 
 young. 
 
 If, in spite of all his care, this disease does find 
 its way into the herd, other remedies must be 
 tried ; and first, the affected animals must be kept 
 off the grass, fed well, and the following dose may 
 be given for a day or two, first thing in the 
 morning. 
 
 One teaspoonful of turpentine mixed with a 
 tablespoonful of linseed oil. If this does not effect 
 a cure, | of an ounce of tobacco (if a cow i ounce) 
 made up into a ball with butter should be given 
 before feeding in the morning, and this may be 
 repeated every other day until three doses have 
 been given. Another drink that has been very 
 successful in prolonged cases is as follows : i 
 drachm compound Tincture of Benzoin, i drachm 
 Tincture of Belladonna, 2 drachms syrup of 
 Squills, 2 drachms liquid extract of Liquorice 
 made up to 3 ounces with camphor water. This 
 is the quantity for one drink for a calf, and the 
 dose may be given two or three times in the week. 
 If for an older animal g ounces of camphor water 
 and the other ingredients increased in proportion. 
 
54 COST OF KEEP, ETC. 
 
 CHAPTER VII. 
 
 Cost of Keep; Dairy Properties; Testing 
 Cattle; Barreners. 
 
 A question very often asked breeders of Jersey 
 cattle by those who have had no experience of the 
 breed is, " Do Jerseys pay ? " 
 Profit and It is obvious that to give a correct answer the 
 following points must be considered: — 
 
 1. Average initial cost of the animals. 
 
 2. „ cost of keep. 
 
 3. „ cost of labour. 
 
 4. „ weight of butter or milk sold and the 
 
 price. 
 
 5. „ weight of separated milk sold and the 
 
 price. 
 
 6. „ value of the calves. 
 
 7. „ value of the barreners. 
 
 Nos. I, 6 and 7 may be dismissed at once from 
 the calculations, as they must necessarily vary in 
 different herds ; the only items, therefore, left to be 
 dealt with are the cost of keep and labour on the 
 one side, and the sale of dairy produce on the other. 
 From the answers to the questions asked on these 
 subjects, there is no doubt that a satisfactory balance 
 sheet ought to be made out by those who keep 
 Jersey cattle. 
 
COST OF KEEP, ETC. 55 
 
 It is now generally recognized that the milking Dairy 
 qualities in particular families of Jerseys are trans- 
 mitted by inheritance, and, therefore, to breed cattle 
 without considering these qualities must be wrong. 
 In purchasing Jerseys, the pedigree, character of 
 the ancestry on both sides, and the milk and butter 
 record of the dams and granddams, should be looked 
 into, as it is only by taking this trouble that the 
 breeder can expect to mate his animals properly, 
 and so obtain good dairy strains. 
 
 Testing cattle for butter is the rule in many ^^**"' *"* 
 herds, while milk records are kept by all breeders Records, 
 who take any interest in their stock. 
 
 The labour of keeping milk records and testing 
 the cattle for butter is generally exaggerated. For 
 all practical purposes, where butter only is made, 
 it will be sufficient if the morning's and evening's 
 milk is weighed one day in the week, though, of 
 course, if the milk is weighed daily it is preferable. 
 The weight of milk should be entered into a book, 
 each page of which should be divided into columns 
 to take a calendar month. The total of each day 
 multiplied by 7 will give an approximate average 
 weight of milk per week in pounds ; these can be 
 reduced to gallons if necessary by dividing by 10, 
 as, for ordinary purposes, 10 lbs. of milk may be 
 taken as equal to an imperial gallon. 
 
 The amount of butter made each week should 
 also be entered in the book, and after deducting 
 any new milk that has been sold, or used in the 
 house, the number of pounds of milk, divided by 
 the number of pounds of butter, will give the butter 
 ratio of the herd. This, in a good herd, should be 
 
56 
 
 COST OF KEEP, ETC. 
 
 Periodical 
 Tests. 
 
 Chemical 
 Tests. 
 
 from i7'oo lbs. to 1775 lbs., provided that cream 
 separators are used, that care is taken to prevent 
 any waste, arid that the churning is carried out on 
 scientific principles. 
 
 Dividing the number of pounds of butter by the 
 number of cattle in the herd (and for this purpose 
 all cows that have had a calf, whether in milk or 
 dry, should be reckoned), the average weekly yield 
 of butter per head per cow is obtained. 
 
 In a good herd this should never be lower than 
 6 lbs. per head per week throughout the year, and 
 with careful breeding this figure may be exceeded. 
 Hitherto only the average returns of a herd as a 
 whole have been considered, but it is possible that, 
 even where there is a high average, there may be 
 one or two cows that should be drafted. Individual 
 tests of cattle are therefore necessary, and the 
 more so, as very often the heaviest milkers at first 
 are not the most profitable where butter only is 
 sold. 
 
 Each cow should be tested five to six weeks after 
 calving, and again three months later. The object 
 of the two tests is to gauge the lactation period, and 
 so see what each cow is worth. In taking these 
 tests, the milk of twenty-four hours should be 
 weighed, separated, churned and made up into 
 butter, the ratio worked out, and a record kept of 
 the two trials. 
 
 If chemical tests are preferred, the Gerber 
 Butyrometer and the Babcock Tester are very 
 valuable, and can be worked to a nicety, provided 
 the acid and the alcohol are of the right strength 
 
COST OF KEEP, ETC. 57 
 
 and the sample of milk is a correct sample of the 
 bulk. 
 
 The difficulty of taking a fair sample of milk is ^°^^g 
 not thoroughly appreciated, and not infrequently Samples. 
 the calculated results of a sample of milk do not 
 agree with the actual weight of butter obtained by 
 the churn, in some cases exceeding, in others 
 falling short of this quantity. For this reason, 
 and also because of the different treatment that 
 various milks may require, a chemical test does not 
 always prove as satisfactory as it should be. 
 Theoretically, it is the proper way of ascertaining 
 the percentage of fat in milk, but in practice, 
 because of the want of knowledge in taking a 
 correct sample, it sometimes fails to give the true 
 value of the milk. 
 
 Another plan, which has been suggested to show chart for 
 , , . ,1 Registering 
 
 at a glance the period of lactation m cattle, is well Yields. 
 
 worth consideration, viz, to keep a chart showing 
 the weekly milk yields of each cow. The chart is 
 divided into spaces by vertical and horizontal lines. 
 The vertical lines give fifty-two spaces for the weeks 
 of the year. The horizontal thirty-eight or forty, 
 which represent the number of gallons yielded per 
 week from one up to thirty-eight. The horizontal 
 lines are again ruled off into divisions at the 7th, 
 Z4th, 2ist, 28th and 33th lines, which marks the 
 yield at one, two, three, four and five gallons per 
 day. The annexed example, which has been kindly 
 sent to the Society by Sir John Thornycroft, of 
 Bembridge, Isle of Wight, explains itself. 
 
 The value of testing cows cannot be over- 
 estimated, and if systematically persevered in the 
 
5^ COST OF KEEP, ETC. 
 
 dairy qualities of a herd will soon improve, while 
 the breeder will learn from examining his good 
 cows, many characteristics peculiar to butter- 
 producing animals. 
 
 Where milk alone is sold, the keeping of records 
 is simpler, as probably the milk is weighed or 
 measured, both morning and evening ; but even 
 then it is well to enter in a book the individual 
 produce of each cow once a week, to see whether 
 she keeps up her yield, and also to record the period 
 of her lactation. 
 
 The question of milk records has come very much 
 to the front during the past few years. Milk 
 control stations have been established in Denmark, 
 with the result that the general quality and quantity 
 of the milk from the native cattle has been im- 
 proved. In Scotland, through the exertions of the 
 late Professor Speir, the Ayrshire farmers in a 
 limited district have followed in the same lines with 
 beneficial results ; while, in Canada, the Dominion 
 Government have been, and still are, on slightly 
 different lines, doing what they can to improve both 
 in quality and quantity the milk yielding capacities 
 of various breeds of pedigree cattle. 
 
 Fat The fixing of the 3 per cent. Fat Standard in 
 
 Standard, 
 
 milk has drawn the attention of the public to the 
 
 different qualities of milk sold ; and now, in some of 
 
 the tea shops in London, Jersey milk is sold in 
 
 contradistinction to ordinary milk at zd., instead of 
 
 id. per glass, while more Jerseys are found in the 
 
 herds of the large dairy farmers, their richer milk 
 
 helping to keep the milk of the other cows in 
 
 the herd up to this standard. 
 
TYPICAL MILKING CL 
 
 w 
 
 Gallons 
 per week. 
 
 5 gallons 
 per day 
 
 4 gallons 
 per day 
 
 3 gallons 
 per day 
 
 2 gallons 
 per day 
 
 I galloA. 
 per day 
 
 Began Milking (two weeks aAer second calving), November 28th, i 
 
: OF A i=»ERSISTENT MILKER. 
 
 :S IN MILK. 
 
 S26 
 
 21 
 
 28 
 
 29 
 
 30 
 
 31 
 
 32 
 
 33 
 
 3# 
 
 35 
 
 3e 
 
 37 
 
 35 
 
 3$ 
 
 40 
 
 W 
 
 4-2 
 
 ^3 
 
 44 
 
 « 
 
 ft^ 
 
 41 
 
 4&\4-S 
 
 50 51 
 
 52 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 — 1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 -/^ 
 
 -*s 
 
 
 :*. 
 
 
 -V 
 
 
 ^ 
 
 ^i 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 V 
 
 A— 
 
 
 
 
 "V 
 
 
 V 
 
 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ^ 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ■^ 
 
 V 
 
 -^ 
 
 
 
 /»- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 -v 
 
 
 A 
 
 ^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 V 
 
 -s 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 's: 
 
 
 ■\ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 \^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 — \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 L 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Y 
 
 
 
 — 
 
 
 L. 
 
 
 .^ 
 
 
 
 X— 
 
 ..^ 
 
 
 
 WH 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 pilMi 
 
 iea.off, November 3rd, 1897 ; total yield (exclusive of calf), 6,IS9 lbs. ;' dry, 40 days. 
 
COST OF KEEP, ETC. 59 
 
 Through the Butter Test competitions, which have Public 
 been going on for over a quarter of a century, the xests.' 
 quantity and quality of the milk of the Jersey cow 
 is so well known that it is not necessary to have 
 special Herd Book trials, or milk control societies 
 to advertise these facts, few Jersey breeders, if any, 
 being ignorant of the average weight of milk and 
 butter produced by their herds. 
 
 In the last edition of this book, questions were 
 asked as to the annual average of butter given by 
 Jersey cows under and over five years old, and the 
 answers given show that cows under five years of 
 age give 260 lbs. of butter ; cows five years and 
 upwards, 320 lbs. of butter; and these figures can 
 be put down as rather under than over the mark. 
 
 No questions were asked as to the quantity of 
 milk that Jerseys might be expected to produce, 
 but from the milk records that are now published 
 the following figures may be taken as approximately 
 correct : 
 
 Cows under five years, 400 to 600 gallons of milk 
 per annum. 
 
 Cows five years and upwards, 600 to 900 gallons 
 of milk per annum. 
 
 No questions were asked in the last edition, nor Prices for 
 have any enquiries been made lately as to the prices Butter!*^ 
 obtained for Jersey milk and butter, as the locality 
 will affect these ; but the following figures can cer- 
 tainly be got for Jersey milk and butter, when the 
 latter is, as it always should be, really well made : 
 Milk, Retail, from is. 4d. to is. 8d. per gallon. 
 Wholesale, „ lod. to is. 2d. „ „ 
 Butter, „ IS. 4d. to IS. 8d. per lb. 
 
6o COST OF KEEP, ETC. 
 
 Taking the yield of a Jersey cow, and the higher 
 prices that can be obtained for her produce, it will 
 be seen that she will give a good pecuniary return to 
 her owner ; and that the figures given above are not 
 exaggerated can be shown by those breeders who 
 have taken rather more than ordinary trouble to 
 find a market. 
 
 With regard to the cost of food and labour, the 
 replies sent in naturally vary. Labour differs in 
 different parts of the country, and the management 
 in some herds is more expensive than in others; 
 but taking' the average, it would appear that the 
 cost of attendance on a Jersey cow for a year is 
 from £3 to £4 at the outside, eliminating, of course, 
 the expenses incurred in exhibiting cattle at the 
 Agricultural Shows. 
 
 Keep°^ "^^^ '^°^^ °^ '^^^P '^ ^°^^ difficult to ascertain, as 
 
 rent must be included in the price of the foods. 
 The experience of those breeders who have gone 
 closely into these questions shows that the average 
 cost of food, including the summer grazing, may 
 be estimated at £11 10s. per annum. 
 
 With ordinary luck, a Jersey cow should pay for 
 herself over and over again with her calves and 
 dairy produce during her lifetime. An aged milk- 
 ing cowp whether a Jersey or any other breed, if 
 she has ever been worth anything in the dairy, will 
 only sell for a low sum to the butcher, owing to her 
 peculiar conformation, and to the superior quality 
 of young beef cattle now coming into the country 
 from abroad. 
 
 Barrsners. Jerseys which are sold for anything like a fair 
 price to the butcher are evidently young animals 
 which have turned out either failures in the dairy, 
 
COST OF KEEP, ETC. 6 1 
 
 or barren and have then been fattened. The price 
 obtained for barren Jerseys is low, and the opinion 
 of breeders of Jerseys in most cases is that a Jersey 
 when past work is not worth troubling about. 
 Steers are fattened by a few breeders, and where 
 there is a market for them, realise an apparently 
 remunerative price. 
 
62 DAIRYING 
 
 CHA PTER VIII. 
 
 Dairying. 
 
 With the increased demand for milk, and the 
 comparatively good price which it commands, 
 compared with what it would bring to the Farmer 
 when turned into butter, the manufacture of butter 
 in England is not likely to be attempted, except in 
 those few places which are too far from a railway 
 station to make milk selling profitable. The butters 
 imported into this country from the Colonies, 
 Denmark, Brittany, and elsewhere, are of good 
 quality ; they have the merit through skill in manu- 
 facture — and in the case of the Continental butters 
 by the addition of colouring matter — of being 
 uniform in appearance, to which cheapness of price 
 must be added ; consequently they have succeeded 
 in getting hold of the public taste, and to attempt 
 to compete for the ordinary trade with the best Jersey 
 butter would be throwing money away. Inferior 
 grades of butter are turned out in this country — 
 the result of blending — which still further tend to 
 keep down prices. 
 English With all this competition, however, there is a 
 
 good demand for the best English butter, such as 
 can be turned out by those private dairies where 
 Channel Island cattle are kept and where the whole 
 arrangements — that is the feeding and management 
 
DAIRYING 63 
 
 of the cattle and dairy — are under one head, and in 
 such cases a remunerative price will be gladly paid. 
 
 A few suggestions are, therefore, given which may 
 be found useful not only in turning out the best 
 butter in the most economical manner, but also in 
 ensuring that milk when sold shall command the 
 top price in the market. 
 
 And first of all the feeding of the cow is the most 
 important item. In the chapter on Feeding this 
 has been discussed, and it is referred to here 
 because, unless the feeding is thoroughly under* 
 stood and practically applied, neither milk nor 
 butter of uniform texture and appearance can be 
 supplied. 
 
 The work done in the cowsheds before and during Cleanliness 
 the process of milking must next be considered, Milking, 
 as on the proper carrying out of this work will 
 depend the freedom of the milk from dirt. Before 
 milking commences, the manure must be removed 
 from the standings, which, if they have been properly 
 constructed, will take a very short time. Next, the 
 cows must be brushed over and dirt— if any- 
 removed from their flanks and udders, which, again, 
 will not be a long job if the stalls are the right length 
 and plenty of straw has been used. 
 
 Before commencing to milk, the milkers should 
 wash their hands with soap and warm water, and 
 should also rinse and dry them after milking each 
 cow (a pail of warm water and a towel being placed 
 in the cowshed for that purpose) ; so that if by any 
 chance an animal is suffering from a sore teat, 
 
64 dairVing 
 
 infection may not be carried to another cow.* The 
 men should wear aprons of a washing material. 
 
 In some herds, the practice prevailing in Jersey 
 is adopted of milking through dairy cloth, using 
 for this purpose the special milking pail that is 
 made in the Channel Islands; and, when this is done, 
 the chance of any loose pieces of straw, or hay, 
 or hairs, from the cattle, finding their way into the 
 milk, is reduced to a minimum. 
 
 The milk from each cow, after being weighed, 
 should be poured into a receiving pail — also covered 
 with dairy muslin — and taken to the dairy as soon 
 as possible. When it arrives in the dairy it 
 should be strained through cotton wool, either into 
 the refrigerating can, where the milk is sold, or into 
 the separator drum when cream is required. 
 
 Separating. The most economical plan of obtaining the cream 
 is by the separator, as more butter-fat is extracted 
 by that than by any other process. The milk 
 should be separated at a temperature of from go" 
 to 100 F., and the instructions given by the manu- 
 facturers as to working the separator should be 
 carefully followed, or the whole of the cream will 
 not be obtained. 
 
 After separation, the cream should be put into 
 crocks until churned, and it is recommended that 
 the crocks should be covered over with dairy muslin, 
 to keep out dust or dirt of any kind. The dairy 
 should be kept scrupulously clean, and well 
 ventilated. 
 
 Churning. The cream can be either churned sweet or ripened, 
 but, if the former, the temperature of the cream 
 
 * "Impurities in Milk and Butter," R,A.S.E. Journal, 1906. 
 
DAIRYING 65 
 
 and the churn should be lower than if ripened cream 
 is used. The temperature of sweet cream in the 
 churn should be from 52° to 54° in the summer, 
 and from 54° to 56° in the winter. The temperature 
 of ripened cream in the churn should be from 54" 
 to 58° in the summer, and from 58° to 60° in the 
 winter. 
 
 It is important to remember that the churn 
 
 should be cooler than the cream. To get the 
 
 correct temperature in hot weather, it is better to 
 
 cool the churn with water two degrees below the 
 
 temperature at which churning is to take place, 
 
 as the hot air of the atmosphere will raise the 
 
 temperature of the churn while the cream is being 
 
 put in. To cool a churn properly, the water should 
 
 remain in the churn with the lid on for a few 
 
 minutes before churning, and the churn should be 
 
 revolved a few times. ' The water should be drawn 
 
 off through the plughole, as the lid should not be 
 
 taken off until the cream is ready to be put in. 
 
 The question of ripening cream has lately Ripening 
 attracted considerable attention, as it has been ^'^®*""- 
 asserted that from inferior cream ripened by the 
 addition of a good " starter," good butter can be 
 made. 
 
 Without going quite so far as this, there is no 
 doubt that good cream can be spoilt by the use 
 of a bad " starter," and undoubtedly inferior cream 
 can be made to yield better butter when treated 
 scientifically. 
 
 Starters, which are cultivated by scientific use of 
 methods, can be obtained at various educational ^^^^^^^ 
 dairy schools. But if butter making in any private 
 dairy is carried out on proper lines, the result 
 
66 DAIRYING 
 
 should always be good, and the only starter 
 necessary, and that only in the winter months, 
 should be a little butter-milk from the previous 
 churning. This should be added to the sweet 
 cream which is being kept for the next churning. 
 
 Churning is now so well understood that it is 
 only necessary to remind the butter maker to 
 ventilate frequently when the cream is first put 
 into the churn, and to raise the temperature 
 slightly if the butter get into what is known as 
 the " sleepy " stage, by washing down the lid and 
 side of the churn with a little warm water about 
 75° F., the temperature of the cream being 
 first taken, as that should govern the temperature 
 of the washing water. When the butter comes 
 in grain, churning should be stopped, and the 
 butter washed in water two or three degrees 
 colder than the butter-milk (the temperature of 
 which should always be taken), as this will keep 
 the butter in grain. If brine is used, it should be 
 strained, and only one or two turns of the churn 
 should be given after it has been put in, the brine 
 being cooler than the butter-milk. When washing 
 and brining is finished, the butter should be passed 
 through one of the centrifugal butter driers, of 
 which the " Normandy Delaiteuse " is perhaps the 
 best. Butter dried in this way requires very little 
 working on the butter worker, and the natural 
 grain and texture are retained ; while there is less 
 chance of the bacilli present in water finding their 
 way into the butter, since the butter worker 
 should be dried off first to get rid of any super- 
 fluous water. 
 
DAIRYING 67 
 
 If the above suggestions are carried out carefully, 
 butter of a uniform quality will be obtained, the 
 only variation being that the butter in winter will 
 be slightly paler in colour. 
 
 It is also believed that the butter made from the 
 milk of several herds of Jersey cows in the same 
 or similar districts would be uniform, assuming of 
 course that the animals were fed alike and the 
 dairying carried out exactly on the same lines. 
 
68 CONCLUSION 
 
 CHAPTER IX. 
 
 Conclusion. 
 Characteris- Two or three special characteristics peculiar to 
 
 tics Oi Tsrscvs 
 
 the Jersey must strike the impartial reader from a 
 
 perusal of the foregoing pages ; it will be the aim of 
 
 this chapter to emphasize these specialities with a 
 
 view to demonstrate the practical utility of the breed. 
 
 It must first of all be noted that the Jersey is 
 
 by nature small in size, her average live weight in 
 
 her native Island being from 800 lbs. to 850 lbs. 
 
 She is also from long and careful breeding essentially 
 
 a dairy animal— her shape and the development of 
 
 the udder, the milk veins, and general formation, 
 
 negativing the idea that she can be suitable for 
 
 fattening purposes. To try, therefore, to increase 
 
 her size by over-feeding when young, and feeding 
 
 her on foods which are conducive to putting on fat, 
 
 must be wrong, although when milking heavily she 
 
 must be so fed that she does not lose condition. 
 
 Early in Next, she is one of the earliest cows to come into 
 
 Profit. profit. She will produce her first calf when two 
 
 years old, and will continue to breed regularly from 
 
 that age, so that in point of time, she becomes a 
 
 source of income from nine to twelve months earlier 
 
 than most dairy cattle. 
 
 Economical. Thirdly, being a smaller cow, she consumes less 
 
CONCLUSION 6g 
 
 food than the larger breeds, although she yields the 
 richest milk. 
 
 Fourthly, the quality of both her milk and butter Producer of 
 is the best, neither ot them requiring the addition ^^^ Qnality. 
 of colouring matter to assist their sale, differing in 
 this respect from the produce of some of the other 
 milking breeds. 
 
 Fifthly, she can compare favourably with any 
 breed in the quantity of milk she gives per annum, 
 regard being had to her live weight, while more butter 
 can be made from a given quantity of her milk than 
 from the milk of any other pedigree cow. 
 
 Sixthly, her period of lactation is the longest, the Persistent 
 difficulty in the case of many cows of this breed ' ®'' 
 being to get them dry. 
 
 To illustrate these remarks ,the records of some ot 
 the prize-winning Jerseys tested at the Shows from 
 i88g are given, all the figures being taken from the 
 Society's Herd Books. In every case the milk and 
 butter is the product of twenty-four hours. 
 
 „ Days Butter 
 
 Year. Show. Name of Cow. in Milk. Butter, ratio. 
 
 
 
 milk, 
 
 lbs. ( 
 
 32S. 
 
 lbs. 
 
 ozs. 
 
 lbs. 
 
 1889 London Dairy, 
 
 ..Baron's Progress 113. 
 
 .37 
 
 6. 
 
 • 3 
 
 5 • 
 
 .ii'3o 
 
 Show 
 
 
 
 
 
 
 
 
 1890 R.C. Show 
 
 ..Young Dorcas.. 
 
 87. 
 
 .28 
 
 4. 
 
 •3 
 
 2i. 
 
 . 8-99 
 
 '1892 „ .. , 
 
 ..Chestnut 2nd .. 
 
 29. 
 
 • 33 
 
 6. 
 
 .2 
 
 14 . 
 
 .12-30 
 
 1895 R.J.A. Show , 
 
 . . LaSenteMarion- 
 ette 2nd 
 
 170. 
 
 .46 
 
 4^ 
 
 ■ 3r 
 
 4^ 
 
 .14-09 
 
 ■1 II II 
 
 ..Marietta 
 
 94. 
 
 •44 
 
 8. 
 
 •3 
 
 . 
 
 .14-83 
 
 „ B.W.S. Show . 
 
 .Alice .. 
 
 63. 
 
 ■39 
 
 6. 
 
 .3 
 
 . 
 
 .13-12 
 
 „ TunbridgeWells. 
 
 .St. Brelades'.. 
 
 88. 
 
 ■ 35 
 
 8. 
 
 .3 
 
 4 • 
 
 . 10-92 
 
 Show 
 
 Lady 
 
 
 
 
 
 
 
 1896 R.J.A. Show . 
 
 .Fancy .. 
 
 71. 
 
 .47 
 
 6. 
 
 •3 
 
 3h 
 
 .1479 
 
 „ B.W.S. „ 
 
 ,.Clemence2nd.. 
 
 52. 
 
 •47 
 
 12. 
 
 .2 
 
 i4i. 
 
 .16-34 
 
 1897 R.J.A „ 
 
 ..Fancy's Pride.. 
 
 97. 
 
 • 50 
 
 8. 
 
 • 3 
 
 2i. 
 
 .15-92 
 
 „ B.W.S. „ 
 
 ..Lady of the 
 Sunny Isles 
 
 27. 
 
 .49 
 
 4- 
 
 • 3 
 
 oj- 
 
 .16-33 
 
70 
 
 
 CONCLUSIO^ 
 
 [ 
 Days 
 
 
 
 
 Butter 
 
 Year. Show 
 
 
 Name of Cow. 
 
 in 
 
 Milk. 
 
 Butter. 
 
 ratio. 
 
 
 
 
 milk. 
 
 lbs. 
 
 ozs. 
 
 lbs. ozs. 
 
 lbs. 
 
 1898 R.C. Show 
 
 ..Lady of the 
 
 S9- 
 
 .48 
 
 10. 
 
 .2 15 . 
 
 ■16-55 
 
 
 
 Sunny Isles 
 
 
 
 
 
 
 „ Tunbridge Wells 
 
 ..Em 
 
 27. 
 
 .42 
 
 8. 
 
 ■3 4 ■ 
 
 • 13-07 
 
 Show 
 
 
 
 
 
 
 
 
 „ Tring Show 
 
 ,, Vervain 3rd ., 
 
 104. 
 
 •43 
 
 10. 
 
 ■2 i5f- 
 
 .14-61 
 
 1899 „ 
 
 
 . , Sundew 4th . . 
 
 77- 
 
 •31 
 
 II. 
 
 .3 6|. 
 
 .15-10 
 
 »» It »» 
 
 
 . . Madeira 5th . . 
 
 107. 
 
 •47 
 
 15 ■ 
 
 ■2 I5j^ 
 
 .16-14 
 
 1900 „ 
 
 
 ..Freedom 
 
 III. 
 
 ■34 14- 
 
 .2 loj. 
 
 .13-20 
 
 1901 B.W.S. Show , 
 
 ..Sharab 
 
 104. 
 
 .46 
 
 14. 
 
 .■^ lOj. 
 
 .17-64 
 
 1902 R.J.A. 
 
 it ' 
 
 ..Violette 
 
 67. 
 
 ■ 39 
 
 12. 
 
 .3 of. 
 
 .13-04 
 
 „ R.C. 
 
 II 
 
 ..Sharab 
 
 73. 
 
 ■56 
 
 2. 
 
 ■3 I . 
 
 .18-32 
 
 ,. Tring 
 
 ») • 
 
 ' • »i ■ • 
 
 128. 
 
 .53 
 
 14. 
 
 ■ 3 9i. 
 
 . 14-92 
 
 1903 B.W.S. 
 
 )} 
 
 , . Red Maple 
 
 80. 
 
 •55 
 
 8. 
 
 .2 I3i. 
 
 • 19-31 
 
 1904 R.J.A. 
 
 it 
 
 . . Sandgirl 
 
 135. 
 
 • 36 
 
 0. 
 
 •3 2|. 
 
 •"•34 
 
 »» j» 
 
 It 
 
 ,. Cora 4th 
 
 65. 
 
 .42 
 
 12. 
 
 .3 3i- 
 
 .13-21 
 
 „ B.W.S. 
 
 J) • 
 
 . .Guenon's Lady 
 
 210. 
 
 •32 
 
 10. 
 
 .2 9 . 
 
 .12-73 
 
 „ R.C. 
 
 1» 
 
 .Blackberry 
 
 70. 
 
 ■ 39 
 
 0. 
 
 ■3 9^ 
 
 . 10-89 
 
 » Tring 
 
 1) • 
 
 • ■ 
 
 126. 
 
 ■37 
 
 10. 
 
 •2 i5j. 
 
 .12-74 
 
 1905 >, 
 
 »i • 
 
 .Guenon's Lady 
 
 138. 
 
 ■39 
 
 12. 
 
 •2 ii|. 
 
 . 14-62 
 
 1906 R.J.A„ 
 
 )» 
 
 , .Karnak.. 
 
 123. 
 
 ■50 
 
 10. 
 
 ■3 6i. 
 
 .14-86 
 
 tt 't 
 
 »I 
 
 ..Willoh'sRosy.. 
 
 38. 
 
 ■38 
 
 10. 
 
 .3 . 
 
 .12-87 
 
 „ R.C. 
 
 11 
 
 .Guenon's Lady 
 
 77. 
 
 ■45 
 
 4- 
 
 .2 14 . 
 
 •15-73 
 
 » Tring 
 
 J» 
 
 ..Poppy .. 
 
 122. 
 
 ■47 
 
 2. 
 
 .2 13J. 
 
 . 16-66 
 
 1907 R.J.A. 
 
 )» 
 
 . . Farineuse 4th . . 
 
 55- 
 
 .42 
 
 6. 
 
 .2 13 . 
 
 . 15-06 
 
 » Tring 
 
 )J ' 
 
 ..Wench.. 
 
 158. 
 
 ■ 39 
 
 2. 
 
 .2 9 . 
 
 .15-26 
 
 1908 R.J.A. 
 
 It 
 
 I.Florence Bell ., 
 
 139- 
 
 .48 
 
 10. 
 
 .z 11^. 
 
 .17-88 
 
 M )» 
 
 tt 
 
 .Polly's Beauty 
 
 97. 
 
 • 39 
 
 8. 
 
 .2 13 . 
 
 . 14-04 
 
 1909 R.J.A. 
 
 11 ■ 
 
 .Bamboozle 
 
 163. 
 
 .42 
 
 4- 
 
 ■ 2 9|. 
 
 .16-19 
 
 „ R.C. 
 
 ») 
 
 .Caprice 
 
 175. 
 
 •50 
 
 12. 
 
 .2 lOf. 
 
 .18-99 
 
 „ R.A.S.E. 
 
 11 ■ 
 
 .Lady Phyllis .. 
 
 86. 
 
 .46 
 
 4- 
 
 .2 i3l^ 
 
 .16-17 
 
 „ Tring 
 
 M 
 
 ' • It . • 
 
 127. 
 
 ■37 
 
 0. 
 
 .2 iif. 
 
 • 13-53 
 
 „ LondonDairy ,, . 
 
 . Marigold 
 
 68. 
 
 • 49 
 
 12. 
 
 ■3 3 ■ 
 
 . 15-60 
 
 1910 Tring Show 
 
 . Tuddie' sQueen2nd48 . 
 
 •47 
 
 0. 
 
 .3 44. 
 
 .14-39 
 
 Attention is particularly called to the number of 
 days the above competing cows have been in milk, 
 and the figures under the heading " Butter Ratio." 
 These figures show the number of pounds of milk 
 used in each particular case to make one pound of 
 butter. 
 
 It is beyond dispute that no other breed of cattle 
 
CONCLUSION 71 
 
 in England can show such results as these, taking 
 all the figures into consideration. 
 
 The average results obtained from all the animals 
 tested in the public Butter Test Competitions during 
 the past twenty-five years are as follows : — 
 
 Number of 
 
 Days in 
 
 Milk 
 
 Butter 
 
 Ratio 
 
 cows tested. 
 
 milk. 
 
 lbs. ozs. 
 
 lb. ozs. 
 
 lbs. 
 
 3.139 
 
 107 
 
 32 14 
 
 I 12 
 
 18-69 
 
 The practice of keeping private dairy records is 
 common amongst members of this Society. In 
 many cases these are printed in the Herd Book; 
 they show an average for the herd ranging from 
 607 gallons to 908 gallons of milk for the year, 
 while many cows have yielded over 1,000 gallons of 
 milk in the twelve months. 
 
 Against all these advantages must be set the fact 
 that the Jersey is useless for the butcher when past 
 breeding, so that in the event of a cow not being a 
 regular breeder, there will be more loss than with 
 cows of other breeds in similar circumstances. 
 
 During the past few years, owing largely to the 
 frauds practised on the English public by the sale of 
 faked and adulterated butter, the question of pure 
 milk, and dairy produce generally, has received the 
 attention of the Legislature. The Margarine Acts 
 and the Sale of Food and Drugs Act, followed up as 
 they have been lately with vigilance on the part of 
 the Inspectors, coupled with the recent Orders of 
 the Board of Agriculture defining the quality of 
 milk, and the amount of water allowable in butter, 
 have all tended to bring to the front the valuable 
 dairy qualities of the Jersey cow. 
 
 The difficulty of getting the milk of other breeds 
 up to the limit (3*0 fat and 8*50 solids other than 
 
72 CONCLUSION 
 
 fat), defined by the order of the Board of Agricul-^ 
 ture, which may occur through the cattle being 
 milked at unequal periods of time, can be got over 
 by mixing the milk of a few Jerseys with the milk 
 of other breeds. 
 
 The public pay a good price for milk, and they 
 should be supplied with milk up to the standard 
 quality. 
 
 Although selling butter to the general public in 
 England will never be profitable, so long as the 
 price of milk keeps up and the foreign butters can 
 be imported at their present prices, yet there is a 
 good, although limited, demand for the very best 
 butter, and this can only be obtained from dairies 
 which make a speciality of it, and use milk from 
 Channel Island cattle. 
 
 The aim and object therefore of the breeders of 
 Breeders, Jerseys should be to try and improve the milking and 
 butter-producing properties of their cows, without 
 at the same time neglecting those " Show " or dairy 
 points which first brought these cattle so much into 
 favour ; and thus convince those who have not had 
 their experience, that where the production of 
 rich milk and butter- is required, the Jersey cow is 
 the best to keep, since she gives the maximum of 
 produce at the minimum of cost. 
 
' ^.* " J. ''{