62 



THE FARMER'S MAGAZINE. 



perior strength and agility of the animal. The long 

 horns are generally indicative of being bred on the 

 plains, which are of an amazing extent in some parts of 

 Hungary ; while the short horns and short legs in cattle 

 as clearly show that they have been originally bred on 

 the mountains. On the latter, the animal encounters 

 many obstacles when in action, and is obliged to keep 

 its body nearer the earth when feeding than though it 

 were in the plains : long horns and long legs would not, 

 therefore, be in harmony with nature in a mountainous 

 country. Experience also proves, as regards the Hun- 

 garian cattle, that they pair more freely and increase 

 more rapidly in a roving state of nature, than when 

 reared in a condition of semi-confinement. 



The average weight of meat in the Hungarian ox is 

 about GOOlbs., the fat being estimated at 20 per cent., 

 and the hide ordinarily weighing 70 to 741bs. The 

 usual period to commence working the ox, is when it is 

 five years old. After five more years of labour, the 

 animal is fattened in about four months, and fit for 

 slaughter. The general cost of an ox is from £8 to ^10 

 per head. When fat, it fetches from £12 to £lb. 

 The hide of tha Hungarian ox is much esteemed by the 

 tanners, for soles, as it wears much better than that of 

 other breeds. Some of these animals attain an enormous 

 Bize. A cow, exhibited by M. John Brauns, of Pres- 

 burg, measured 7ft. 4in. round the chest, and 4ft. 9in. 

 along the back. She was well marked in the hips ; and 

 her false ribs were beautifully developed. In quality 

 and touch she was also very good ; in fact, though only 

 in fair condition, this cow was superior to most of the 

 shorthorns in England. This breed is evidently well 

 adapted for the rich and extensive plains of Hungary, 

 being capable of enduring the extremes of heat and cold 

 which are natural to the climate. 



The Kiiruthen and Krain are a similar race, if not 

 derived from the same stock, although smaller in size, 

 and not so long in the horn. Like many of the Hun- 

 garian breed, they have long bodies, long legs, narrow 

 backs, and high rumps. The colour of this race is a 

 bluish-grey or white, with occasionally a dingy black ; 

 horns long. Many of these animals measure 16 hands 

 high, and make good working cattle. They resemble 

 in many respects our larger Devon oxen. The weight 

 would average, for 



Bulls, from 100 to 150 stone of 81b. 

 Cows, ,, 80 to 120 „ 



Oxen „ 80 to 170 ,, 



The Duxer breed are generally of a dingy black, with 

 dun muzzles and tails ; or a dark red, with blackish 

 heads. They are a small, thick -set, and well-made 

 animal ; but, like most others in the yard, they are low 

 in the back, narrow-hipped, and flat-ribbed. Quality 

 of flesh very fair ; hides thick, but elastic. They weigh^ 

 upon an average : 



Bulls, from 70 to 80 stone of 81b. 

 Cows, ,, 60 to 70 „ 

 Oxen, ,, 60 to 120 „ 



The Miirzthal (Styria; race may be defined thus : The 

 skin varies from the Hungarian whitish-grey to that of 

 the badger ; and the animal is aaore prized when the 



head, neck, and tail are of a still darker shade. The 

 horns are much shorter than those of the Hungarians, 

 and incline backwards. The bull is especially prized 

 when its horns are white, and tipped with black. The 

 head is also shorter and broader than that of the race 

 just mentioned. This race are considered good milkers, 

 many of the cows giving as much as 2,500 mesures 

 (3,540 pints) per year. The Viennese nurses, for this 

 reason, purchase the cows immediately after calving, 

 and frequently give as high a price as from £18 to £20 

 per head ; whereas the ordinary price of a cow is from 

 £9 to £14, when not in a milking condition. The 

 average yield of milk, however, is about 2,120 pints 

 yearly. The cow takes the bull at two years old, and 

 continues breeding till twelve years ; the bulls are used 

 when one year old, and at five are fattened for the mar- 

 ket. The calves intended for veal suck for about three 

 weeks, and are sold unfattened for about 13 kreutzers 

 (5id.)perlb, which causes veal to be generally of a 

 very inferior quality. Calves for rearing are allowed to 

 suck for about eight weeks; they are then fed three 

 times a day, for a year, upon chopped hay, bran, and 

 crushed oats, warmed up together. During the hot 

 season they are allowed the run of a good pasturage, and 

 are exposed to the sun, but carefully sheltered from cold 

 winds. The aptitude of this race for feeding may be 

 judged by the following data : Aj^single beast consumes 

 about 3,3601b. of hay, or its equivalent, to produce 

 1201b. of meat. The latter sells for about 48s. ; the cost 

 of food, therefore, is but a small charge upon that sum. 

 The expense of tending the beast must, however, be 

 added to, and the value of the manure deducted from, 

 that amount. The oxen are employed in draught from 

 three till eight years in the valleys, and from five till six 

 years in the mountains: they are then fattened for the 

 market. The price per head varies from £9 to £20, 

 weighing nett from 4501b. to 1,0001b. The flesh is not 

 considered so fine as that of the Hungarian breed, but 

 it excels that of the pale-red Maiiahof race ; and, for 

 labour, it is only second to the Hungarian. The hide 

 generally weighs from 721b. to 901b., and the value is 

 about 5d. per lb., calculating the price by the table 

 which serves as a basis for the tax imposed upon the 

 sale of meat. 



The Mariahof race run generally as follows : Colour 

 mixed grey-white and pale red, occasionally spotted with 

 white ; horns rather short, slightly yellowish, and tipped 

 with black ; the head rather short, and narrow in front ; 

 the neck somewhat large and short, but the distance 

 from the withers to the buttock much shorter. The ox 

 frequently weighs 9001b. when slaughtered, with 15 per 

 cent., or nearly 1401b., of fat. The white cattle of this 

 breed, as they give the best milk, and fatten easily, are 

 much prized, although the blood is not considered 

 pure : hence the Miirzthal bull is preferred, and a good 

 produce is generally the result. 



The Pinzgau (Salsbourg) breed is mostly of a dark 

 red, with a line of white on the back, and white gene- 

 rally covering the belly. The head is short; while 

 circle round the eye ; muzzle white ; horns about twelve 

 inches long, and slightly turned back ; neck short and 



