1916.] HOLSTEIN CATTLE. 39 



although red sometimes occurs, this latter combination being not 

 uncommon in Holland. The black and white varies quite de- 

 cidedly in the proportion of each on the body. Sometimes white 

 has been more popular and at other times black is preferred. 

 This is largely influenced by the color of exceptional cows, many 

 novices not knowing how to judge animals, frequently associating 

 color with high production. Color is also often used as a talking 

 point for selling anim.als by breeders, particularly if this will please 

 the prospective purchaser. It has been amply proven that pre- 

 dominance of neither color is associated with high production. 



The Holstein Product. 



The Holstein is noted for the large quantity of milk produced 

 and it is also known that the milk contains a somewhat lower 

 percentage of total solids than other breeds, but when total dry 

 matter or food value is considered for a given time, few, if any, 

 breeds, are their equals. While they are less economical in the 

 production of a pound of fat or total solids than some other 

 breeds, again they are unsurpassed in the profitable production of 

 these products because of their capacity for large production. 

 Following is given the production that anyone with good handling 

 might obtain with a herd, in one year, together with the per- 

 centage composition of milk. 



Amount of Milk, 8700.00 pounds. 



Total Solids, 12.00 per cent. 



Butterfat, 3.45 per cent. 



Butterfat, 300.00 pounds. 



Protein, 3.15 per cent. 



Milk Sugar, 4.65 per cent. 



Mineral Matter, 0.75 per cent. 



This extreme milk producing ability gives the Holstein first 

 rank for market milk where no premium is given for quality. 

 The low percentage of fat, and lack of natural yellow pigment, 

 causes it to take low rank where such points are in demand. The 

 small fat globule makes it a good product for shipping as they do 

 not readily gather into lumps of butter. This, however, is not 

 particularly objectionable in butter making when the cream is 



