What a Jersey eats, beyond a limited amount, increases the quantity and richness of her milk, not her flesh, and the amount of flesh she carries is proportionally less for any extra feed, because it does not make flesh, but increases the butter globules in her milk. Again, any other breed can be readily dried off at any time, and being dry, or giving but little milk, and that of poor quality, they readily take on flesh, but a good Jersey is “dried off” with great difficulty, and herein she greatly excels all other breeds. Hundreds of Jerseys, milking twelve to sixteen quarts at their flush, hold out so evenly, that they will give many more quarts of milk, and of double the richness, in a year, than eighteen to twenty-four quart cows, of other families, that are dry several months of the year. It is the experience of every breeder of Jerseys that, _being dry_, they will take on flesh as fast, with a given quantity and quality of feed, as other breeds, not exclusively beef producers. They are not good for beef, simply because they are good for butter. From Jersey cows, a farmer in New England can make a pound of butter worth thirty-five cents, with a less quantity of food than they now use to make a pound and one half of beef worth nine cents. If farmers think there is some error in these statements, they will, like sensible men whose prosperity depends upon the result, sit down and figure out the results for themselves. Those who talk loudest against them, will hold on to a cow in their herd that has a little Jersey blood in her; and if they put a price on her, it will be from half as much again, to double that of the finer formed cow standing beside her, guiltless of having any Jersey blood in her veins. If there is an animal to be had any better than the bull any one is now using, it ought to be secured at once. So with cows, but by all means change at once for a better, any bull, however good.