The fact that good butter always
commands a steady price, as shown
by the market reports of any paper,
has led many to inquire more closely
into the nature and possibilities of this
particular branch of dairying. That
there must first be a change in the
grade of their stock most farmers are
convinced, and to those beginners who
cannot afford the time or means to
prove which breed of cattle is best
adapted to their needs the experience
of open-eyed, truthful men is invalu
able. Among the many breeds whose
merits have been discussed and ad
vocated by leading dairymen are the
Jerseys. These cattle, natives of the
Channel Island of that name, have
been introduced into our country by
the progressive American, who saw
in them the possibilities of a grander
sphere of usefulness than that of mere
ornamentation. That they are jiartic
ularly well fitted for dairy purposes
is shown by the quality of their milk
and the readiness with which they
convert their food into butter-fat. It
has long been conceded by experi
enced dairymen and this is indeed
the Jersey's strong point that they
produce more butter from a given
amount of proper food than any other
breed; and since economy is one of
the roads to wealth, the man who feeds
a dollar's worth of food to a Jersey
cow and receives in return two dollars
for his labor is nearer his goal than
the possessor of inferior stock, who
ofttimcs is not repaid for the food
they eat, to say nothing of his labor.
